Thanksgiving Leftovers...

Thanksgiving is always a wonderful time to share good food with family and friends.  And  there are usually plenty of leftovers to last for a few days afterwards!  Here's a keeper of a recipe that I found online that uses leftover turkey.  Enjoy!

Turkey Carbonara Deluxe
1 package (7 ounces) spaghetti
8 slices bacon, cut into 1/2-inch pieces 1 medium onion, chopped (1/2 cup)
1  garlic clove, finely chopped 
2  cups cut-up cooked turkey 
1/2 cup grated Parmesan cheese 1/2 cup whipping (heavy) cream 

Directions:
1. Cook and drain spaghetti as directed on package.
While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10
2. minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.
Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring
3. frequently, until onion is tender. Stir in spaghetti, turkey, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.
Carbonara is an Italian dish of spaghetti with a sauce of cream, eggs, Parmesan cheese and bits of bacon.
Substitution:
For an authentic Italian preparation, use pancetta instead of bacon. Pancetta, a cured meat, is imported from Italy and is similar to bacon.

www.TheArtofCuisine.com

Crockpot Keeper...

Nov. 11, 2012

The temps are dropping and the holidays are around the corner, so a crockpot comfort food dish is just what the chef ordered.  Here is an easier version (but just as good) that I found online of Julia Child's famous Boeuf Bourguignon.... Bon Appétit!

Crockpot Beef Bourguignon with Red Wine

Total Preparation Time: 15 to 30 minutes
Ingredients: Beef
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Special Features: Crock Pot

Ingredients

1 lb. Bacon, cut up and cooked, reserve grease
3 lbs. Beef, cubed
Flour
1 1/2 cups Red wine (I used more... nearly a whole bottle.  Remember to use a GOOD red wine... never cook with anything that you wouldn't drink!  Add 1 1/2 cup to begin and then add more as the dish cooks.)
1/2 cup Chopped onion (I used pearl onions because that's what Julia used and they look so much nicer.)
2 Ribs celery, sliced
2 Carrots, diced
4 to 8 ounces Sliced mushrooms
2 cloves Garlic, chopped
1 Bay leaf
Salt and pepper

Preparation

Slowly cook bacon in large skillet; remove to crockpot. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to crockpot. Saute vegetables and garlic in bacon fat; remove to crockpot. Gently stir beef, vegetables, bacon and wine. Add bay leaf and salt and pepper to taste. Cook on low 7 to 9 hours.