Right Cuisine Food and Travel

November 27th, 2009

Thanksgiving Turkey Leftovers: Turkey Chili

The weekend after Thanksgiving dinner is highly anticipated by most . Shopping, football and other sports on TV, plus great food make for happy times for many. Around here, we always hope someone hid an extra pie for dessert after we eat leftover turkey again!
Turkey chili has come a long way in acceptance, and we serve it year around using ground turkey…but we enjoy it most when it’s made with diced turkey leftovers.
This recipe takes very little time and is sure to please. Simply adjust the ingredients to your own taste…making it hotter or milder is a snap with a drop or 2 of hot sauce or extra chili powder and cumin.
Give it a try this weekend, and don’t forget the cornbread!
Thanksgiving Turkey Leftovers: Turkey Chili Recipe

November 26th, 2009

Thanksgiving Turkey Leftovers: Turkey Tortilla Soup

Now that Thanksgiving is over, most of us have leftovers that we are looking forward to with delight and dread! The day after Thanksgiving is usually so busy that we really don’t want to cook, yet can’t get the thought of just one more bite of turkey, stuffing and all the other trimmings out of our mind. Below is just one of many Thanksgiving leftover turkey recipe’s that we use. Give this delicious soup a try…it goes great with that turkey sandwich you’re probably thinking of right now!
Thanksgiving Turkey Leftovers: Turkey Tortilla Soup Recipe

November 24th, 2009

Paula Deen Ham Toss ( Video )

Paula Deen , celebrity chef on the Food network was injured by a flying ham. Ok…it really wasn’t flying, someone threw it and she was accidentally injured when said ham landed on her nose.
Hope you weren’t expecting a Paula Deen ham recipe!

Paula Deen was born Paulann Hiers in Albany, Georgia on January 19, 1947, which makes her 62 years young.
She overcame agoraphobia and panic attacks that left her a virtual prisoner in her own home and went on to become one of the top Southern chefs in the world. She premiered “Paula’s Home Cooking” on the Food Network in November of 2002.

While being smacked in the nose by a flying ham isn’t normally news-worthy, this incident has captured the attention of half the world…Paula Deen and her willingness to share all those wonderful Southern recipes puts her close to the top in this celebrity driven world.

Paula epitomizes Southern charm and hospitality. She is also a celebrity that gives back to the community. The flying ham incident took place during a charity event for Hosea Feed the Hungry in Atlanta, Georgia. While handing out hams, someone tossed one, hoping it landed in a storage bucket. Long story short, the toss missed and hit Paula in the face. She was only slightly injured, suffering a sore nose and her solution for that is an ice pack.

Celebrity chef Paula Deen got more than she bargained for when she went to Hosea Feed the Hungry & Homeless to make a donation on behalf of Smithfield Foods.

As hams were being tossed down a relay line Monday morning, an eight-pounder whacked Deen in the face.

The errant ham “hit me full long in the face and ’bout knocked me cuckoo, but I’m fine,” a laughing Deen told WXIA-TV. She iced her nose to keep down the swelling.

Source here.

We are all glad that the Paula Deen ham toss… while donating her time and energy to helping those in need, was not seriously hurt. We are equally thankful this Thanksgiving that it wasn’t a frozen flying turkey.
I can’t help but wonder what folks would be saying if someone was throwing cream pies and one landed in her face. The outcome would be far less painful for the 2 time Emmy winner!

Keep icing the nose Paula, and feel better soon!

-Paula Deen Hit With a Ham

November 22nd, 2009

Thanksgiving Recipe’s : Cherry Nut Pie

Cherry pie, or rather cherry nut pie, is always at the top of our Thanksgiving recipe’s / menu list. I’m not all that fond of actual pie crust and have used this cake roux for over 30 years. You can do this with just about any fruit, although I admit to using canned pie filling over the past decade. This is simple, fast and delicious…give it a try this Holiday season!
This recipe is also child friendly if you have a little helper or two around!

10″ glass pie pan
Medium microwavable bowl

Large can of cherry pie filling
1 cup pecan pieces ( substitute walnuts )
1/4 cup sugar
1/2 tsp almond extract

3/4 cup butter, melted ( substitute margarine )
1/2 tsp almond extract
2 eggs
1 cup flour
1 cup sugar


preheat oven to 350*

Pour the cherry filling in a 10″ glass pie plate.
Add about a 1/4 cup of sugar, cup of nuts
1/2 teaspoon of almond extract (or a teaspoon if you’re fond of the flavor)
Take a spoon and mix it together in the pie pan.

In medium bowl microwave 3/4 cup margarine or butter to soften/melt. Maybe 20 secs … 30 max
Add 1 cup of sugar, one cup of flour.
Add 1/2 teaspoon of almond extract
Beat eggs, add to the flour mixture. Mix well with a spoon.
Pour batter over cherry mixture, for 45 minutes to an hour (or the top gets to be golden brown).
Remove from oven, cool 20 minutes. Serve with whipped topping or ice cream if desired.

If you use the wrong size pan, it will bubble over and make a mess, so put some tin foil under the rack and save your nerves for more important things …. like playing with the kids or pets or watching the big game!

November 20th, 2009

Thanksgiving Recipe’s: Sage Dressing

I grew up in an era where cooking was taught by doing, not reading recipe’s or experimenting too much. My Mom, Grandmother, and Aunt’s all used the *by guess, by golly* method. In other words, we rarely measured anything.
My first Thanksgiving on my own, I did a frantic search for Thanksgiving recipes at the library and in newspapers. My goal was to find my Mother’s sage dressing. Needless to say, it was a futile search, so drawing on memory I improvised. Sadly, my memory then was no better than it is today. I had seen the women in my family make dressing countless times, and clearly remembered stale bread, cubed, a can of sage, and broth made from the neck of the turkey.

My first dressing consisted of one loaf of stale bread and a whole can of sage, along with broth from chicken noodle soup because I couldn’t remove the neck from my still frozen turkey. It was horrible! I was too embarrassed to call home for help, and decided I hated stuffing anyway. This was 1963.

Years later, one of my siblings that paid closer attention than I finally sent me a copy. It’s delicious, but trust me…you really do need to measure! Oh..please remember to thaw that turkey!
Thanksgiving Recipe’s: Sage Dressing Recipe

November 19th, 2009

Thanksgiving Recipe’s: Pumpkin Mousse

If you’re still working on your Thanksgiving menu or searching for Thanksgiving recipe’s, you might want to add this delicious pumpkin mousse to your list.
I like to make this with a whisk instead of an electric mixer; I’m just not sure why…family tradition, I suppose.
It’s kid friendly, too. Give it try !
Thanksgiving Recipe’s: Pumpkin Mousse Recipe

November 16th, 2009

Thanksgiving Recipes : Sweet Potato Souffle

As I sit here going through my Thanksgiving recipes, I’m reminded by my daughter not to forget to make sweet potato souffle this year. While it is a family favorite, I have to admit that I do forget( on purpose) at times. Truth is, I am lousy at making a good meringue, and not to great at making Jello, either. That said, I admit it took me years before I figured out the sugar/egg white ratio and developed the patience to whip the mix into soft peaks.
Hopefully, you’re not as scatterbrained as I have been and will give this delicious recipe a try…it truly is worth any meringue frustration you might feel!
Thanksgiving Recipes Sweet Potato Souffle Recipe

November 14th, 2009

Thanksgiving Recipes : Glaze, Gravy and Tips

Below you will find but one of many turkey glazes and gravies that we have used over the last 50 or so Thanksgivings. We will be adding more Thanksgiving recipes over the next week.

First, though, I want to say please make sure you follow the cooking directions that come with your turkey. They do vary with pounds and manufacturer.

Never thaw a turkey by leaving it sit out. I’ve found the best and safest way is to thaw it in a brown paper sack in the refrigerator for two days. Make sure to rinse and dry the turkey ( paper towels work great ) and don’t forget to remove the neck, gizzards, liver, giblets etc…found in the cavities. Use with your Thanksgiving menu, or to make soup. Discard if not using.

I have cooked our turkey upside down for over thirty years. This enables all the juices to flow into the breast and drumsticks, leaving you with a turkey so moist you will be astounded.
There is a way to do this and still have it look gorgeous…simply turn the turkey over the last half hour to an hour of cooking. Line your turkey pan with heavy, non stick tin foil. Carefully turn the bird right side up. The operative word here is carefully! Have a few padded oven mitts on hand and an extra person to help if need be. Don’t burn yourself!

I must admit there are times we don’t care how it looks, the taste more than makes up for that !

You will need :

medium turkey roasting pan with wire rack
deep bowl
basting brush
non stick tin foil if cooking upside down

1 turkey ( 12-15# )
1- 3/4 cup chicken broth ( I use homemade or Swanson )
3 Tbs lemon juice
1 tsp dried basil leaves
1 tsp dried thyme leaves
1 tsp seasoning salt
1/2 tsp poultry seasoning
1/4 tsp pepper

Mix broth, lemon juice and spices together with whisk. Roast turkey according to pkg. directions, basting with broth mixture. Throw any remaining mix away. If cooking upside down, be sure to baste breast and drumsticks heavily first.


You will need :

Deep, large bowl
3-1/2 cups chicken broth
About 6 Tbs flour
1/2 tsp garlic powder
salt and pepper to taste


Remove turkey from roasting pan. Reserve about 2 Tbs. of drippings.
Whisk together 3-1/2 cups chicken broth with about 5-6 Tbs flour tbsp., garlic powder, salt and pepper. Pour into roasting pan. Cook until mixture boils and thickens. Stir often.
Ladle into gravy boat to serve.

November 11th, 2009

Thanksgiving Recipes: Cranberry Compote

Cranberry compote is a perfect addition to any Holiday meal, especially Thanksgiving.
Compote is made of whole or pieces of fruit in a sugary syrup. It’s cooked over simmering heat with any number of spices added.
It can be served in a large dessert bowl, or individual dessert cups. Regardless of which way, it’s delicious….give it a try! Don’t be afraid to experiment!
Cranberry Compote Recipe

November 9th, 2009

Tart Turkey Stuffing

If you’re looking for an unusual and delicious stuffing recipe for Thanksgiving, this is one to try! I never realized how versatile cherries could be until I sampled this at the cherry festival a few years ago….what a delightful surprise!
Tart Turkey Stuffing Recipe