TURKEY LEFTOVER SOUP

I can't even believe Thanksgiving is over already! This year, I wanted my entire family to come over our house for Thanksgiving so we could host our first dinner at our new house. ❤️ My mom came into town a few days before to help me get...

Menu and Recipes for Poached Salmon with dill and lemon, Creamed Peas and Potatoes, and Cole Slaw made with mixed greens

Prep Time 10min. Total Time 20min. Servings OVEN-POACHED SALMON 4 salmon steaks

1 c. white wine

1 lemon, thinly sliced

1 onion, thinly sliced

6 whole peppercorns

Several parsley sprigs

Cucumber sauce

Fresh Dill

Preheat oven to 350 degrees. Place salmon steaks in a oven proof pan.

Pour wine over steaks.

Add remaining ingredients except cucumber sauce.

Cover with buttered waxed paper greased side down.

Poach in oven for 15 minutes.

Serve with Cucumber sauce.

CUCUMBER SAUCE:

1 cucumber, peeled and seeded

2 tbsp. mayonnaise

1/2 c. sour cream

1 tbsp. lemon juice

Salt and white pepper

Grate cucumber in food processor. Mix thoroughly with remaining ingredients. Serve at room temperature over hot salmon or served chilled over cold salmon.

Creamed Potatoes and Peas

Ingredients 40 m 4 servings 182 cals 1 tablespoon all-purpose flour salt and pepper to taste 1 cup milk Add all ingredients to list Directions Prep 15 m Cook 25 m Ready In 40 m Bring a large pot of water to a boil over high heat.

Ingredients 40 m 4 servings 182 cals

Boil potatoes for 15 to 20 minutes, or until tender. Drain. In a medium saucepan,

bring 1 cup water to a boil.

Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook).

Drain.

Using the same saucepan,

melt butter over medium heat.

Stir in flour to make a thick paste;

gradually whisk in milk,

stirring constantly until slightly thickened.

Season with salt and pepper to taste.

Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often.

Serve immediately.

Cole Slaw

To make creamy coleslaw,

finely shred one head of cabbage and two large carrots

combine them in a large bowl. In another bowl, whisk together 3/4 cup of mayonnaise, 2 tablespoons of sour cream, 2 tablespoons of grated Spanish onion and 2 tablespoons of sugar. Keep whisking and add 2 tablespoons of wine vinegar,

1 tablespoon of dry mustard,

2 teaspoons of celery salt or celery seed

some salt and freshly ground pepper to taste. Mix these ingredients well and continue to season to taste, if desired.

This dish can be made ahead of time and kept covered in a refrigerator before serving.

The dry mustard can be scaled back or omitted for those who dislike the taste of mustard.

This recipe has several positive reviews from home cooks who have tried it.

For an even healthier version of this recipe, add greens,

such as kale or chard.

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Garlic Shrimp

Ingredients

35 m4 servings257 calls

• 
  

• Haggen Food & Pharmacy
• 16200 SW Pacific Hwy Ste Z
• TIGARD, OR 97224

• Fred Meyer
• 19200 SW Martinazzi Ave Ste A
• TUALATIN, OR 97062

• Cash & Carry
• 11745 SW Pacific Hwy
• TIGARD, OR 97223

• Albertsons
• 6055 SW 185th Ave
• ALOHA, OR 97007

• QFC
• 7525 SW Barnes Rd
• PORTLAND, OR 97225

• 1 tablespoon olive oil
• 1/4 cup butter
• 1/2 green bell pepper, sliced
• 1 large onion, sliced
• 10 cloves garlic pressed

• 1 pound fresh large shrimp, shelled and deveined
• 1/2 cup tomato sauce
• 1 tablespoon dried parsley
• 1/4 teaspoon crushed red pepper flakes (optional)
• salt and ground black pepper to taste

Recipe for Mofongo

Ingredients

30 m2 servings726 cals

• 
  

• Haggen Food & Pharmacy
• 16200 SW Pacific Hwy Ste Z
• TIGARD, OR 97224

• Fred Meyer
• 19200 SW Martinazzi Ave Ste A
• TUALATIN, OR 97062

• QFC
• 7525 SW Barnes Rd
• PORTLAND, OR 97225

• 3 cups canola oil for frying
• 3 cloves garlic, or to taste
• 3 tablespoons olive oil

• 1/8 cup crushed fried pork skins
  
  
• 2 green plantains, peeled and sliced into 1/2-inch rounds
• salt to taste
• 
  

Directions

Print 

• 
• Prep
  15 m
• Cook
  15 m
• Ready In
  30 m

1. Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.
2. 
   
   
3. Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.
4. 
   
   

Footnotes

• Editor's Note
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
• .

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Recipe for Herbed Chuck Steak, with mashed potatoes and mushroom gravy, squash and berries

Herbed Chuck Steak Recipe

Ingredients (8 h 45 m 6 servings 381 cals):

1/3 cup red wine vinegar
1/3 cup water
TIP! To enhance the flavor of your dish, use Swanson® Chicken Broth in place of water Enhance Any Dish See More Flavors button 1 tablespoon olive oil 1 tablespoon chopped fresh thyme
1/2 teaspoon white sugar Market Pantry Granulated Sugar - 4lbs $1.99 SEE DETAILS ADVERTISEMENT salt and pepper to taste 2 pounds beef chuck steaks, well trimmed

Ready In 8 h 45 m In a large bowl, combine the vinegar, water, oil, thyme, sugar and salt and pepper to taste. Add the steaks, mixing well, and let marinate in the refrigerator for 6 to 8 hours. Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, set heat to medium. Remove steaks from the marinade and reserve the marinade. Grill 14 to 20 minutes for rare, 20 minutes for medium, or 26 minutes for well done, brushing with reserved marinade. Remove from grill and carve into thin slices.

Also check our Faux Starbucks ham, bacon, egg on a croissant!