Favorite Meals Using Leftover Turkey

I hope everyone had a pleasant Thanksgiving holiday. We had a lovely dinner at our sons home this year, the only thing I was asked to make was my homemade dinner rolls and biscuits. I did manage to score a turkey a few days before the holiday on sale so I prepared our turkey on Sunday with my sausage stuffing, and twice baked sweet potatoes. I made my Turkey Gravy the day before by roasting two large turkey wings.

So now what to do with the leftovers? I love a turkey sandwich with stuffing and cranberries on toast. Do you have a favorite leftover turkey sandwich? Here are two dishes I have made over the years depending on how much leftovers we have. One is a Thanksgiving left over casserole the other is Turkey Tetrazzini. I have previously posted several chicken recipes that you can easily swap out with leftover turkey, like Chicken Croquettes, Chicken Noodle Casserole and a few others. Let’s not forget yummy turkey salad for sandwiches too.

Leftover Turkey and Stuffing Casserole

This tasty turkey casserole recipe is made with leftover turkey, leftover stuffing and gravy, and a little cranberry sauce for topping. I have sometimes tucked in some of the leftover green beans in between the layers too. This is an easy toss in what you like casserole.

Cook Time: 30 minutes

Ingredients:

4 cups prepared turkey stuffing

2 cups cooked cut up or sliced turkey

1 1/2 to 2 cups prepared turkey gravy

1/3 cup jellied or whole cranberry sauce, cubed

Preparation:

Butter the bottom and sides of 2-quart baking dish. Arrange half of the stuffing in bottom of dish.

Add half of the turkey then half of the gravy. Repeat layers.

Top with cubes of cranberry sauce. Bake at 350° for 30 minutes.

Serves 4

Left over Turkey or Chicken Tetrazzini

Sorry, no photo for this next recipe. This recipe is yummy for a way to change up leftover turkey.

Prep Time: 20 Minutes

Cook Time: 1 Hour 

Servings: 8 

Ingredients:

1 (16 ounce) package uncooked spaghetti or pasta of choice

1/2 cup butter & 2 Tb

2 TB Olive Oil

Add any of these items to taste – I have no exact measurements

Onions

Garlic

Mushrooms

or frozen peas or peas & carrots

1/2 cup all-purpose flour

3 cups chicken broth 2 cups milk

1 2/3 cups grated Parmesan cheese

4 cups chopped cooked turkey

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al-dente. Drain, and place in the prepared baking dish.

3. Melt 2 tb butter and olive oil in a medium saucepan over medium heat.

At this point I sauté the onion, garlic, mushrooms. Remove from pan and set on the side.

4. Melt 1/2 cup butter in same pan over medium heat.

5. Stir in flour, pan cook so flour cooks but is not brown

6. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.

7. Add onion, garlic mushroom mix to the sauce and fold in. Add chopped turkey or any frozen vegetable you are using

8. Mix chicken sauce mixture with cooked spaghetti and put into a greased 9 x 13 casserole.

9. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned

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Quick and Easy Dessert – Fruit Cobbler

Here we are in cooking and baking season and with all the celebrations happening I thought I’d share a quick and easy dessert to make when you might have some last minute dinner guests or just for a simple family dinner. You will never have to worry about fruits not being in season to make this dessert.

I love making a quick fruit cobbler, peach is a favorite at our house but you can make apple, cherry or blueberry or any pie filling you may have on hand. This recipe is easy to make and gives you that cozy homey feeling when you serve it warm topped with vanilla ice cream or whipped cream.

Easy Fruit Cobbler

1 – 29 ounce can sliced peaches in heavy syrup (you can also use your favorite Pie filling if you want another fruit)
1 1/2 cups self-rising flour
1 1/2 cups milk
1 cup sugar
1 stick butter, melted

In a 9×13 inch dish pour melted butter. In a bowl mix flour, milk, and sugar to make a smooth batter.
Pour batter over melted butter. Put fruit on top of the batter, syrup and all. With pie filling just put dollops of your favorite pie filling all over the batter. Bake in a 350 degree oven for 40-45 minutes.
Let it sit 10 minutes before serving. When serving top warm cobbler with with a scoop of ice cream or a big helping of whipped cream. Serves 8-10.

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Make Ahead Turkey Gravy for Gravy Lovers

I don’t know about you but I love to have lots of gravy available for our Thanksgiving meal. I sometimes find that after roasting the turkey there just isn’t enough drippings to have gravy for all the leftovers in the days ahead. I can make this gravy a few days ahead of Turkey Day and have it ready in the fridge. It’s a great prep ahead of the holiday. Depending on the amount of guests you have coming for dinner there will be plenty of gravy for the turkey as well as the mashed potatoes, the stuffing and for those who enjoy second helpings. I have been making it for many years, it’s easy to make and you will be pleased you made it for the gravy lovers in your family.

I found this recipe from one of my recipe groups many years ago so it is not my own. I believe the full recipe originated on the Food Network by Tyler Florence. It is delicious!

Make Ahead Turkey Gravy

Ingredients

2 pounds turkey wings

5 tablespoons extra-virgin olive oil

1 medium onion, halved

4 carrots, chopped

1 head garlic, smashed

2 sprigs fresh sage

2 sprigs fresh thyme

2 sprigs fresh rosemary

8 black peppercorns

2 tablespoons unsalted butter

1/4 cup all-purpose flour

Kosher salt and freshly ground black pepper

Directions

Heat the oven to 375 degrees F.

    Put the turkey wings (also backbone and neck if you have it) into a small roasting pan and roast them until they are golden brown, about 30-45 minutes.

Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours.

    Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook the roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.

Homemade Turkey Soup

The TV cooking shows teach us the many ways to prepare turkey this time of year. Over the years at our house we have made turkey many different ways. We have roasted, dry brined, wet brined, deep fried several times and one year even purchased a cherry smoked turkey for something different.

One of the few things I haven’t seen too often is what to do with the turkey carcass once the holiday is over. I like to make a pot of stock to enjoy in several soups after the holiday.

Have your ever made turkey stock? It’s really easy. Making stock takes a little bit of work but is so worth it in the end. Here is my recipe for making turkey stock.

Here are a few examples of the “faces” of our past Thanksgiving turkeys.

Turkey Soup from the Carcass

When making turkey soup, simmer the broken up carcass. Put any tiny bits of meat left on the carving board, the wing tips and tail, in enough cold water to cover. Add some celery, carrot, onion and the cloves of garlic to the pot. Add a little salt and pepper. Remember the stock will reduce and it’s easy to over salt at this point.

2 medium carrots, scraped and quartered

2 or 3 celery stalks with leaves, whole or cut in half

1 medium yellow onion, whole or cut in half, peeled or unpeeled

2 Garlic Cloves

3 parsley sprigs, preferably the flat Italian type

6 to 8 whole black peppercorns

Salt, sparingly  

If the carcass has a little bit of stuffing in the nooks and crannies, all the better. Once the stock has simmered for an hour or two, strain and cool. Discard the vegetables and pick any useable meat from the bones.

Put the stock in the refrigerator overnight. All the turkey fat will rise to the top and congeal. Carefully remove this fat and use sparingly to sauté freshly chopped vegetables (celery, carrots, onions, plus whatever you like in your soup) until they are translucent.

Heat the stock and add the sautéed vegetables and any leftover turkey to the soup. Simmer until everything is tender and then season to taste. If you want you may also add cooked fine noodles or cooked rice or your favorite small soup pasta.

By using this method your soup isn’t greasy, and by using the turkey fat to sauté the veggies rather than oil or butter, it will have even more turkey flavor, and you’re using something that would have been thrown away.

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Cool day meal to just pop into the oven – Swiss Steak

The temperatures are getting cooler now here in the Northeast so I got to thinking what meals I might make for dinner that I have not made in a long time. Earlier in the week when shopping at Costco I had picked up a package of 2 Eye Round Roasts that were on sale. One of the roasts I sliced into steaks slices approximately 1/2 inch each. The other roast I froze for another time and will decide what to make with it later on. The recipe that came to mind was Swiss Steak. I couldn’t remember when was the last time I made it so I put it on the weeks menu.


What is Swiss Steak you might ask?

Swiss steak is a dish of meat, usually beef, that is swissed by rolling or pounding before being braised in a cooking pot of stewed vegetables and seasonings. It is made either on a stove or in an oven, and does not get its name from Switzerland, as the name suggests, but the technique of tenderizing by pounding or rolling called “swissing


Swiss Steak is easy to prepare and once you have popped it into the oven you are free for the next several hours to spend as you choose. I spent the time organizing my craft studio.
Once it cooks down in the oven, the tomatoes and broth will thicken and become sweetened from the carrots and onions and the meat will be fork tender. You will not need a knife to cut this steak. I hope you will give this recipe a try, it was a yummy meal that made my hubby very happy.

Swiss Steak

Servings 4 servings

Ingredients

  • 1 ½-2 pounds round steak – (I found and Eye Round Roast on sale and sliced it into steaks)
  • ½ cup flour
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil or as needed
  • 2 onions, diced (or 1 very large onion)
  • 3 large carrots, split and chopped
  • 1 can diced tomatoes with the juice, 28 ounces
  • 1 can beef broth, 14.5 oz.
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Preheat oven to 350 degrees F
  2. Using a meat mallet, pound meat to ½″ thickness to tenderize.
  3. Combine the flour, paprika, garlic powder, pepper & salt to taste. Dredge meat in flour mixture.
  4. Heat 2 tablespoon of olive oil over medium heat in a Dutch oven or enameled cast iron skillet with lid. Brown the steaks on each side (adding additional olive oil if needed). Set the meat aside.
  5. In the same Dutch oven or skillet place the diced onions & chopped carrots in the bottom of the pot and top with the browned steaks.
  6. Add remaining ingredients right on top of the steaks and veggies. Put on the lid and cook in the oven for 2 ½-3 hours.
  7. Serve over mashed potatoes or buttered noodles.

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Autumn in Every Bite – Apple Cider Cinnamon Bread made in the Bread Machine, Chicken & Rice Soup made in the Instant Pot

Now is the time to get cooking some comfort foods and when I get one of those busy days I like to use my Bread Machine and the Instant Pot. We just got back from a short trip away and stopped by our favorite cider mill farm stand. We always have to buy a gallon of freshly pressed cider on the drive home. A recipe I stumbled on last fall was an easy to make loaf of Apple Cider Cinnamon Bread that is easily made in the bread machine. It’s Autumn in every bite! I made French Toast for breakfast with it, ham sandwiches for lunch, as well as just good old buttered toast with tea or coffee. So next time you go to the cider mill save some to give this bread a try.

Then while you are easing into the cooler temperatures here is a weeknight Instant Pot Chicken & Rice Soup that takes very little time and will warm you and the family up quick. Easy to make while the kids are doing homework or a weekend meal after raking up leaves. I hope you enjoy both recipes.

Apple Cider Cinnamon Bread

Makes a 1.5 pound loaf. 

Use the basic or white bread setting.

1 1/4 Cups Fresh Apple Cider

2 Tablespoons Vegetable or Canola oil

3 Cups Bread flour (I prefer King Arthur Bread Flour)

2 Tablespoons Brown sugar

1 teaspoon Salt

1 teaspoon Cinnamon (Costco Ground Saigon Cinnamon is delicious)

2 1/4 teaspoons active dry yeast

Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. It should be a smooth, round ball.  If it’s too dry add liquid a teaspoon at a time until it looks right.  If it looks too wet, add flour a tablespoon at a time until it looks right. It’s always a good idea to check on the bread after five or ten minutes of kneading as every bread machine is a bit different. 

Instant Pot Chicken and Rice Soup Recipe

Servings 8

Ingredients 

  • 5 carrots peeled and sliced (bite size, not too thick)
  • 2 stalks celery sliced, I like to include the celery tops too.
  • 1 cup diced onion
  • 1 tablespoon olive oil
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1.5 to 1.75 lbs. boneless chicken breast or thigh meat (about four thighs pieces)
  • 1 teaspoon dried Italian Seasoning
  • 8 cups chicken broth (two 32 ounce cartons)
  • 1 1/4 cups Instant Rice

Directions

Turn your 6-quart Instant Pot and press the Sauté button.

Add the olive oil, the sliced carrots, celery, diced onion, minced garlic. Sauté until the onions are soft, about 3 minutes. Turn the sauté setting off.

Add the salt, pepper and dried parsley. Toss to coat the vegetables.

Add the whole chicken pieces to the Instant Pot and top with the Italian Seasoning. (No need to cut up the chicken)

Pour the chicken broth over the ingredients and stir with a spoon.

Place the lid on the Instant Pot. Make sure the valve is set to the sealing position. Press the manual button and set the pressure cooking time to 8 minutes.

After the timer beeps that the pressure cooking has finished allow to release naturally for 15 minutes. Now push the valve to the releasing position and wait for all of the steam to escape and the pin to drop. Hit the Cancel setting.

Use a slotted spoon or a kitchen tongs and remove the hot cooked chicken from the pot and to a bowl. Shred the chicken using two forks. Immediately return the shredded chicken to the Instant Pot.

Pour the instant rice into the Instant Pot and stir. Place the lid back on the Instant Pot and lock into place (your Instant pot should be off at this point) Allow the rice to cook in the hot chicken broth until tender, about 12-15 minutes.

Remove the lid once again and serve.  

Note: If you prefer noodles instead of rice, you can make your favorite style of noodles in a separate pot on the stove and then add them to the hot broth with the shredded chicken and serve immediately.

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Just a girl who loves Fall – The last of tomatoes and basil from the garden

Happy Autumn everyone! Well, in a few more day anyway. I love Autumn, Winter and Spring but not a fan of the Summer heat and humidity. Here in the Northeast we do have our nice days days and those I enjoy, but the hot days I just can’t seem to function very well. Once September arrives I begin to feel I can finally relax with the cooler temperatures slowly setting in, we now can open the windows and shut off the A/C and I feel like cooking again.

For those who may have some veggies and herbs left in the garden now is the time to use them up if you aren’t planning to can or freeze them. If you don’t have any homegrown take the time to visit some of your local farms or produce stands. Pick up some tomatoes, corn, squash or herbs, there are so many recipes you can make with them. Here I am sharing a family favorite at our house, plus another recipe for making homemade pesto and a chicken dish you can use both tomatoes and basil in.

Tomatoes

A simple fresh tomato sauce where you can use the last of your tomatoes. I have used Cherry Tomatoes, Roma Tomatoes as well as Beef Steaks to make this sauce, they all work fine.

Fresh Tomato Sauce

Makes 2 cups, enough for 1 pound of pasta

To keep the garlic from burning, start the olive oil and garlic in a cold pan. Add a pinch of sugar to the cooked sauce if your tomatoes aren’t as sweet as you’d like. If the sauce seems too thick, toss the sauce and pasta with a little reserved pasta cooking water to help spread the sauce evenly.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 pounds ripe beefsteak tomatoes (about 4 large), cored, peeled (see related How to Cook), and cut into 3/4-inch chunks
  • Table salt
  • 1/4 cup chopped fresh basil
  • Ground black pepper

Instructions

  • Stir oil and garlic together in large skillet. Turn heat to medium and cook until garlic is sizzling and fragrant, about 2 minutes. Stir in tomatoes and 1/2 teaspoon salt. Bring to rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15 to 20 minutes. Remove from heat. Stir in basil and season with salt and pepper to taste.

Basil

I love making fresh Pesto with Basil from our small herb garden. This is a delicious Chicken Thighs with Pesto Recipe you might want to try.

Basic Pesto Recipe

2 cups fresh basil leaves
1/4 cup pine nuts, walnuts or pecans
3 cloves of garlic, sliced
1 tsp. salt
1/3 cup good quality olive oil
1/2 cup freshly grated Parmesan cheese
Optional:
1 tsp. lemon juice
1/2-1 cup fresh parsley
Freshly ground pepper

In a food processor, or blender, combine all the ingredients except the cheese. Process the mixture in short bursts until it is smooth. It should not be soupy. If it is too oily, you can add more basil. Scrape down the sides as you work. Transfer the mixture to a bowl and stir in Parmesan cheese. Place in a covered container and chill. It will last up to a week in the refrigerator. The optional ingredients are up to you-I’ve seen many recipes without them, but quite a few that include them.

Notes, Additions and Tips

Ingredients: Pesto is SO varied! Some people insist on pine nuts, others hate them. I always go with the concept of using what you have on hand and what you can afford at the time. Substitute walnuts or pecans if you wish! You can also use Pecorino or Romano cheese for a change. Salt and pepper should be used to taste. If you are on a low salt diet then leave it out. If you love garlic then try adding more, less if it’s too much for your taste. You can also toast the nuts in the oven, or in a skillet before using.

Pesto freezes well in ice cube trays. Store the frozen cubes in a plastic freezer bag to use in the off season. Add a cube to soups, stews or tomato based sauces.

Toss fresh pesto with hot pasta, rice, or steamed vegetables. Spread on toasted French Bread, use a dip for bread sticks, or spread on pizza crust in place of tomato sauce.

Baked Pesto Chicken Thighs

My husband loves the juiciness of chicken thighs, so this recipe was a winner with him. Baked Pesto Chicken Thighs is a fast chicken dish made with boneless thighs, pesto, tomatoes, mozzarella and Parmesan cheese. It can be even made on a week night. This recipe is easily doubled.

INGREDIENTS:

4 Boneless, skinless chicken thighs

Kosher salt and fresh pepper to taste

1 jar ready-made Pesto or homemade if you prefer

1 Medium tomato, sliced thin

1 Cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

DIRECTIONS:

Wash chicken and dry with a paper towel. Season lightly with salt and fresh cracked pepper.

Preheat the oven to 400° F. Line baking sheet with foil or parchment.

Place the chicken thighs on prepared baking sheet.

Spread about 1-2 teaspoons of pesto over each piece of chicken, depends how much pesto you like.

Bake for 20 minutes or until chicken is no longer pink in center.

Remove from oven; top with sliced tomatoes, sprinkle Parmesan cheese, and mozzarella cheese on top.

Bake for an additional 3 to 5 minutes or until cheese is melted.

Serve over cooked white rice or pasta.

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Ricotta Gnocchi in Sauce

I haven’t been making much this summer, just focusing on home projects. We often ate easily prepared meals to beat the heat mostly but I know September is around the corner where I’ll be cooking more than chicken or making salads. I did manage to throw in a few Instant Pot dinners here and there.

Well, this past weekend Hurricane Henri was supposed to land in our area. I wanted some comfort food for all of us so I decided to make a dinner of ricotta gnocchi with marinara sauce served on the side with some Italian sausage with peppers and onions. Thankfully the storm downgraded and did not hit us head on. All we had was basically a rainy day and a comforting dinner to look forward to.

Ricotta Gnocchi is actually easy to make. The tiny dumplings once cooked are a bit heavier than your standard pasta so a small portion goes a long way. I made ours with a simple marinara sauce however depending on the season or meal you can serve them with melted butter and herbs or your favorite Bolognese. I also love making a simple soup with sausage, gnocchi dumplings and spinach, kale or escarole.

Ricotta Gnocchi in Sauce

Servings: 8 people

Ingredients

1 ¾ cups to 2 cups unbleached all-purpose flour plus extra for kneading and dusting. Spoon flour into the measuring cup, don’t pack it down

    16 ounces whole milk ricotta cheese drain the excess liquid

    1/2 cup Parmesan cheese freshly grated

    2 large eggs, beaten

    1/2 teaspoon kosher salt

   Marinara tomato sauce or

   3 Tablespoons of melted butter and Sage leaves or Rosemary sprigs (see option

   below)

    Add extra grated Parmesan cheese for serving

Instructions

In a large bowl, add the flour. Make a well in the center and add ricotta cheese, Parmesan, eggs, and salt. Mix until combined. Turn mixture to a well-floured board and begin gently kneading. Add a bit more flour as needed until the dough stops sticking to your fingers.

Form into a large ball and quarter the dough into four sections. Roll each section into 1/2-inch-thick rope. Cut each rope in 1-inch pieces.

To make the ridges, roll each piece down the tines of a fork or gnocchi board.

Spread them out on baking tray lined with parchment and sprinkled with flour to prevent sticking. Allow the gnocchi to rest a bit while you heat the sauce and boil the water.

Bring a large pot of lightly salted water to a boil over high heat.

Gently add the gnocchi to the boiling water and cook until they float to the surface, about 3 to 4 minutes.

Remove the gnocchi with a slotted spoon and place into a large serving bowl. Spoon tomato sauce over gnocchi and stir lightly until mixed.

Serve with extra tomato sauce and grated Parmesan cheese or toss the gnocchi in Butter and Herb Sauce.

Butter and Herb sauce option

Put the 3-4 Tbsp. butter in a large skillet over medium heat. When it’s melted, add the fresh herbs. Use about 5 washed Sage leaves or a full sprig of Rosemary and heat through in the melted butter.

When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are tossed, taste and adjust the seasoning if necessary, and serve immediately.

Sausage, Baby Spinach and Gnocchi in Chicken Broth for a chilly day
Sausage, peppers and onion with Ricotta Gnocchi in Marinara sauce

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Please share this site with your family and friends and ask them to join Recipes from a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to take some time to cook in your kitchen no matter what size your kitchen is.
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Coddled Egg with Mashed Potatoes

I’ve been busy with several house projects and gotten away for a bit but it’s good to be back sharing again. I like to keep an eye out for recipes that are different yet enjoyable for us. I was watching TV one day when there was a segment about a place that makes Coddled Eggs with Mashed Potatoes. I just knew I needed to give this idea a try and went searching for a recipe. I can’t take credit for this recipe and will share the recipe and site where it is from. So if you are a soft boiled egg lover you may want to give this a try this just to mix up the breakfast menu for a change. It’s easy to do

Here are photos of my results, it was delicious!

Coddled Eggs with Mashed Potatoes

This recipe can be found here: Coddled Eggs with Mashed Potatoes

Coddled eggs, cooked on top of mashed potatoes and served with buttery, toasted bread slices.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Servings: 4 servings

Equipment

  • Four 4-oz mason jars or ramekins (1/2 cup capacity)

Ingredients

  • 4 large eggs pasteurized
  • 2 servings prepared instant mashed potatoes prepared per package instructions
  • Salt and freshly ground pepper
  • 1 Tbsp. butter
  • Chopped fresh chives

For the bread slices:

  • 8 slices bread ciabatta recommended, sliced diagonally into long slices
  • 3 Tbsp. butter

Instructions

  1. Prepare the instant mashed potatoes per the package directions and allow to cool slightly.
  1. In a saucepan with a lid, large enough to hold your 4 jars or ramekins, bring enough water to a boil to come up the sides of the jars or ramekins about 2/3 up the side.
  2. Meanwhile, prepare the bread slices by melting about 2 Tbsp. of the butter in a large skillet over medium-high heat. Add the bread slices and toast in the butter until golden. Add the last 1 Tbsp. of butter to the pan and flip the bread slices over to toast the other side. Turn off heat under skillet and let sit until the eggs are ready.
  3. Divide between four 4 oz. mason jars or ramekins. Filling about 2/3 full. Top potatoes with a small pat of butter and push into potatoes with the back of a spoon slightly, to make a small dent in the middle. Break an egg on top, with the yolk centered over the dented area.
  4. Gently place your jars into the boiling water, then immediately reduce the heat to medium low and cover the pot with a lid. Simmer gently for 5 to 5 1/2 minutes, or until the whites of the eggs are just set. Carefully remove the jars from the water. Season with salt and pepper and top with chopped fresh chives. Serve immediately with buttery, toasted bread slices.

Notes

Food Safety: As coddled eggs are minimally cooked, always use fresh, pasteurized eggs. Out of an abundance of caution, the very young, the very old, pregnant women and anyone with a compromised immune system should avoid eating coddled eggs.

When simmering the egg cups, your cups should rattle just slightly. If they seem to be banging against the bottom of the pan too vigorously, reduce the heat slightly. Generally, my heat level is at or around medium-low.

On my stove-top, the barely set whites take between 5-5 1/2 minutes. Don’t be afraid to pop the lid and have a look to check their progress after the 4 1/2 minute mark or so.

Be sure to read the “Ingredient and Cook’s Notes” (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!

Nutrition

Calories: 334kcal | Carbohydrates: 29g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 241mg | Sodium: 472mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 3mg

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Please share this site with your family and friends and ask them to join Recipes from a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to take some time to cook in your kitchen no matter what size your kitchen is.
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The Year of the OX 2021 – Shrimp with Lobster Sauce and Chinese Spare Ribs

Our family loves getting Chinese Take-Out. A couple of times a month we might treat ourselves on a Friday or Saturday night when we had been too busy to cook dinner and just want to relax. Several years ago I jumped in and decided I would learn to create some of our favorite take-out dishes. So with wok in hand I have managed to find some very good recipes that made my attempts pretty successful. Years ago the first take-out recipe I tried was Pork Fried Rice. I managed to make a decent version and then from there I created what some restaurants call their “House Special Fried Rice” with added chicken and shrimp. Through the years I made many copycat dishes, sadly before I had a phone that took pictures so most were never documented. I’m slowly playing catchup, so I hope to post more of my copycat take-out dishes in the months ahead.

So this Chinese New Year which begins on February 12th it will be the year of the OX. My plan is to make Char Siu Pork. So today the pork will marinate and I’ll cook it tomorrow. I’ll post my results in a future post.

Until then one of my favorite take-out dishes is Shrimp with Lobster Sauce. It’s a simple dish to make and so satisfying. I’ll share the recipe here.

Shrimp With Lobster Sauce

Serves: 4 PEOPLE

• 12 ounces (340g) raw large shrimp, shelled and deveined
• 1/3 lb ground Pork (Optional – I used it in the meal above but you don’t have to)
• salt and sugar to taste
• 2 tablespoons vegetable oil
• 1- inch piece ginger, peeled and thinly sliced or thinly grated
• 2 cloves garlic, thinly sliced
• 1 cup chicken broth
• 1/2 tablespoon Chinese cooking wine, Shaoxing wine (see note)
• 3/4 cup store-bought frozen peas
• 3 dashes white pepper
• 1/2 tablespoon light soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 egg white, lightly beaten

INSTRUCTIONS

  1. Lightly season the shrimp with salt and sugar to taste.
  2. In a wok or large sauté pan, heat up the oil on medium heat. When the oil is hot, add in the ginger and garlic. Stir-fry until aromatic, about 2 minutes.
  3. Place the ground pork in the wok or large sauté pan.
  4. Stir fry until the pork is about 3/4 cooked.
  5. Transfer the shrimp into the wok and stir-fry until half-cooked or surface turns opaque. Pour in the chicken broth and Chinese cooking wine. Let it boil.
  6. Add the frozen peas and stir to combine. Add the white pepper, soy sauce, salt and sugar to taste.
  7. Prepare the cornstarch mixture by adding the cornstarch and water, mix well. When the chicken broth is boiling, gently pour in the cornstarch mixture while stirring.
  8. Bring it back to a boil, swirl the beaten egg and immediately stir 3 times with a pair of chopsticks. When the egg white begins to form into silken threads, quickly turn off the heat.
  9. Dish out to serving plate. Best served with warm rice.

Another favorite for many is Chinese Spare Ribs and you can make these at home too.

Chinese Spare Ribs
Serves 4–6

Ingredients:
• 7 Tbsp hoisin sauce
• 2 Tbsp ketchup
• 2 Tbsp honey
• 1 Tbsp rice wine vinegar
• 2 Tbsp soy sauce
• 2 tsp lemon juice
• 1 Tbsp ginger, chopped
• 1 Tbsp garlic, chopped
• 1/2 tsp five spice
• 2 tsp red food coloring
• 2 tsp sesame oil
• 2 (1 lb) baby back rib racks, cut into individual ribs

Preparation:
• In a mixing bowl, whisk together all of the ingredients, except the ribs and potstickers, to make a marinade.

• Take half of the marinade and coat the ribs completely. Place marinated ribs in a container. Cover and refrigerate overnight.

• Preheat the oven to 325°F.

• Place the ribs, bone-side down, on a baking rack. Place the baking rack on top of a roasting pan lined with aluminum foil. Bake the ribs in the oven for 1 hour. Using a pastry brush, baste the ribs. Continue baking for an additional hour. Baste the ribs another time and turn on the broiler in your oven. Broil for about 5 to 10 minutes, until you achieve a little charring on the ribs (watch carefully so they don’t burn).

Note: What is Shaoxing wine? Chinese cooking wine

Shaoxing wine, is a type of Chinese rice wine that comes from Shaoxing, a city in China’s Zhejiang Province. It’s a key ingredient in many dishes and will create that authentic restaurant flavor you may have found difficult to replicate at home. You can find this in the International food isle in some larger grocery stores or in Asian Grocery stores like H Mart. It’s not expensive approximately about $2-3 for a large bottle. Should you not be able to find this substitute with Dry White Sherry from your liquor store. Don’t use the cooking wines on the grocery shelf as they contain a lot of sodium and may ruin your dish.