Brian’s Turkey Stew

Turkey Stew editPrep time: 10-to-15 minutes; cooking time: 15-to-20 minutes
Serves 4-to-6
Ingredients

  • 2 Tbsps. vegetable oil
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 medium onion, chopped
  • ½ cup mushrooms, sliced
  • 2 cups favorite cooked turkey meat, chopped into bite-sized pieces
  • 1 Tbsp. fresh rosemary
  • Pinch fresh thyme
  • 1 or 2 sage leaves, chopped
  • 1 cup favorite pasta, uncooked (recommend Fusilli)
  • Salt & Pepper to taste
  • 4 cups (or enough to cover ingredients) chicken broth

Directions

  1. In large pot, heat oil over medium-high heat; add carrots, celery, onions; cook uncovered (stir occasionally) until onions are translucent (about 5 minutes).
  2. Add broth; bring to a boil; add turkey, mushrooms, rosemary, thyme, sage, pasta, Salt & Pepper; bring back to a boil; lower temperature to medium-low heat; simmer for 5-to10 minutes (or until pasta is done).
  3. Serve.

Chef Tee’s Sweet Potato Tater Tots

Tator Tot editServes 6 to 10
Prep time: 10-to 15 minutes; cooking time: 40-to50 minutes
Ingredients

  • 2 cups yams, chilled and mashed
  • 1 cup panko bread crumbs
  • 1 Tbsp. butter
  • 2 Tbsps, sugar (or to taste)
  • ¼ tsp. sea salt (or to taste)
  • 1 tsp. ground cinnamon (or to taste)
  • Pinch of cayenne or chili powder (optional)
  • Cilantro salad (optional garnish)

Directions

  1. Preheat oven to 375°F.
  2. Add all ingredients except yams, butter to food processor; blend until mixed (slowly add butter while mixing).
    Spray baking sheet w/nonstick spray; set aside.
  3. Scoop out 1 Tbsp. mashed yams; form scoop into oblong shape; use spoon to gently coat scoop w/panko mixture; put on baking sheet.
  4. Repeat step 4 for rest of mashed yams.
  5. Spritz top of scoops w/olive or canola oil.
  6. Bake 20 minute; gently flip tots; bake 20 minutes more (if want firmer, bake additional 10-to-15 minutes).
  7. Serve plain, with ketchup or cilantro salad.

Note: To freeze and bake later, form tots, roll in coating, transfer to baking sheet, freeze. Transfer frozen tots to freezer-safe bag or container; store. When ready to bake, place tots on greased baking sheet; bake 30 minutes, flip, bake 25-to-30 minutes more or until desired doneness.

Chef Tee’s Cranberry Sauce Bread Pudding

CSB pudding editServes 6 to 10
Prep time: 40-to-50 minutes; cooking time: 55 minutes
Ingredients

  • 1 tsp. butter, unsalted
  • 4 large eggs
  • 1 cup firmly packed light brown sugar
  • ½ tsp. ground cinnamon (optional)
  • 1/8 tsp. freshly grated nutmeg (optional)
  • 1 tsp. vanilla extract
  • 2 cups cranberry sauce (make sauce by mixing 1 cup cranberry sauce with 1 cup dried cranberries)
  • 2 cups half-and-half
  • 4 cups hearty day-old bread (brioche, French bread or other white bread), crusts removed and cut into ½ -inch cubes
  • Garnishes — whipped topping, powdered sugar, remaining cranberry sauce

Directions

  1. Preheat the oven to 350° F.
  2. Grease a 6-cup (9 ¼ by 5 ¼ by 2 ¾ -inch) loaf pan w/butter.
  3. In medium bowl, whisk together eggs, sugar, cinnamon, nutmeg, vanilla, 1 cup cranberry sauce until well combined; stir in half-and-half, bread.
  4. Let mixture sit for 30 minutes, stirring occasionally; pour into prepared pan.
  5. Bake until pudding is set in center, about 55 minutes.
  6. Cool for 5 minutes.
  7. Cut pudding into 1-inch thick slices; garnish with whipped topping, powdered sugar, leftover cranberry sauce.

Brian’s Collard Greens & Cheese Omelet

Collard Greens Scrambled eggs editServes 1 to 2
Prep time: 5 minutes; cooking time: about 5 minutes
Ingredients

  • 2 Tbsps. vegetable oil (can substitute butter)
  • ½ cup cooked collard greens, chopped
  • ¼ cup ham, cut into bite-size pieces
  • ¼ cup onions, chopped
  • ¼ cup cheddar (or favorite) cheese
  • Garlic powder to taste
  • Salt & Pepper to taste
  • 3 eggs
  • Garnish — sliced strawberries (optional)

Directions

  1. In 8-inch nonstick skillet, heat oil over medium-high heat; add onions, cook a few minutes.
  2. In mixing bowl, whisk together eggs, Salt & Pepper, garlic powder, collard greens, ham; pour mixture into skillet, cook a few minutes over medium heat.
  3. As eggs set, lift edges w/spatula, allowing uncooked eggs to flow underneath; when eggs are nearly set, add cheese; fold omelet over to form half moon shape.
  4. Cover omelet; cook for 1-to-2 minutes or until cooked through.
  5. Carefully remove omelet from skillet; garnish with strawberries; serve.

Note: If omelet breaks when you fold it over, no worries. Just scramble the mixture instead.

Brian’s Bacon Pancakes

Serves 4 to 6Brian bacon pancakes
Prep time: 10 minutes; cooking time: 2-to-3 minutes
Ingredients

  • 2 cups flour
  • 2 Tbsps. baking powder
  • 2 Tbsps. vanilla extract
  • 2 eggs
  • ¼ -to- ½ cup brown sugar
  • 2 cups milk (add more or less milk to make pancakes thick or thin)
  • 4 strips of cooked, crisp bacon, broken into ¼ -inch bite-size pieces
  • Garnishes—bacon pieces, favorite syrup and/or berries

Directions

    1. Preheat griddle to 300° F (if you don’t have griddle, heat large, non-stick skillet over medium heat).
    2. In large bowl mix flour, sugar, baking powder; set aside.
    3. In small bowl, beat eggs, vanilla.
    4. Add egg mixture, milk to dry ingredients; mix thoroughly.
    5. Pour ¼ cup of mixture onto griddle; sprinkle 1-to-2 Tbsps. bacon pieces on top.
    6. Flip when bubbles on pancake pop; count to 30, then remove from griddle.
    7. Repeat steps 5 and 6 for rest of batter.
    8. Serve w/bacon crumbles, syrup and/or berries.

Chef Tee’s Fried Chicken & Waffles

Serves 4 to 6
Prep time: 5 minutes; cooking time: 20-to-25 minutesS n p logo
Ingredients

  • 1 lb. favorite chicken pieces
  • Seasoned Salt
  • Flour
  • Oil for deep frying
  • Store-bought waffle mix (following directions on box to prepare)
  • Garnishes — butter, syrup

Directions

  1. Heat oil to 300° F to 325° F in a deep fryer or large heavy pot.
  2. Season chicken w/seasoned salt; then coat w/flour; fry meat in hot oil in batches; chicken will be done when it floats.
  3. Drain on paper towel.
  4. Garnish waffles w/butter, syrup; serve w/chicken.

 

Bourbon Bread Pudding

Serves 6 to 8S n p logo
Prep time: 10 minutes; cooking time: 45 minutes – to – 1 hour
Ingredients

  • 1 loaf stale bread, crumbled (if bread is fresh, set it out a day or two before using)
  • 10 eggs
  • 1 quart milk
  • ¼ cup granulated sugar
  • 2 Tbsps. bourbon
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 tsp. salt

Directions

  1. In large bowl, mix ingredients except bread, set a side.
  2. Place crumbled bread in greased, shallow pan.
  3. Add egg mixture.
  4. Bake uncovered at 350°F for 45 minutes to an hour or until pudding is set and golden brown.

*Note: fold in chocolate chunks, your favorite berries or sliced apples to the pudding mixture before baking to mix things up.

Chef Tee’s Sautéed Norland Potatoes

Serves 2 to 4Norland potatoes
Prep time: 15 minutes; cooking time: 10-to-15 minutes
Ingredients

  • 4 Norland potatoes, cut into ¼ -inch slices w/skins (can substitute small Red Bliss potatoes)
  • Hickory Smoked Bacon Gourmet Dip Mix to taste
  • ¼ cup onions, sliced
  • ¼ cup vegetable oil
  • Red Wine & Garlic Turkey Sausage

Directions

  1. In medium skillet, heat oil over medium-high heat; add potatoes, onions; cook until potatoes start to brown, most of oil evaporates (about 5 minutes).
  2. Use rubber spatula to flip over potato mixture every few minutes, so potatoes don’t stick together (may need to add 1-to-2 Tbsps. oil to prevent sticking).
  3. Add Hickory Smoked Bacon Gourmet Dip Mix ; cook until potatoes are browned, tender (not mushy).
  4. Serve w/cooked Red Wine & Garlic Turkey Sausage (can substitute your favorite sausage).

Brian’s Spinach & Feta Cheese Omelet

Serves 1 to 2Feta & Spinach Omelet
Prep time: 5 minutes; cooking time: about 5 minutes
Ingredients

  • 2 Tbsps. vegetable oil (can substitute butter)
  • ½ cup spinach, chopped
  • ¼ cup onions, chopped
  • ¼ cup feta cheese
  • Garlic powder to taste
  • Salt & Pepper to taste
  • 3 eggs
  • 2 Tbsps. milk
  • Garnish – chopped spinach, Parmesan cheese

Directions

  1. In 8-inch nonstick skillet, heat oil over medium-high heat; add onions, ¼ cup spinach; cook a few minutes.
  2. In mixing bowl, whisk together eggs, milk, Salt & Pepper, garlic powder, ¼ cup spinach; pour mixture into skillet, cook a few minutes over medium heat.
  3. As eggs set, lift edges w/spatula, allowing uncooked eggs to flow underneath; when egg are nearly set, add cheese; fold omelet over to form half moon shape.
  4. Cover omelet; cook for 1-to-2 minutes or until cooked through.
  5. Carefully remove omelet from skillet; garnish w/Parmesan cheese, spinach; serve.

Chef Tee’s Hollandaise Sauce

IngredientsS n p logo

  • 3 egg yokes
  • 1 Tbsp. lemon juice, freshly squeezed
  • ½ cup unsalted butter, melted
  • Hot water (optional)
  • Salt & Pepper to taste

Directions

  1. In a blender, combine egg yokes, lemon juice; cover, blend on high speed for about 5 seconds.
  2. While blender is still running, remove cover, slowly pour in hot butter; sauce should thicken.  (If too thick, add a little hot water.)
  3. Season to taste w/Salt & Pepper.