December 27, 2013

Turkey Croquettes

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What do you do with those turkey leftovers? Make croquettes, of course!

Simple and nice and crispy, you'll enjoy the texture and much as the taste. They reheat well in a toaster oven as well. Enjoy!

Turkey Croquettes

Yield: 20-22 croquettes
  • 1 tablespoon unsalted butter
  • 1 medium onion, minced
  • course salt and freshly ground pepper
  • 1 teaspoon dried thyme
  • 2 cups finely chopped cooked turkey
  • 1/8 cup milk
  • 1 cup mashed potatoes
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 1 1/2 cups bread crumbs
  • canola oil
Cooking Directions
  1. Melt butter in a large skillet over medium-high heat. Add onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook for 3 minutes. Stir in thyme, and cook for 1 minute. Stir in turkey, then milk, and cook until liquid evaporates, about 30 seconds. Transfer to a large bowl, and let cool for 10-15 minutes.
  2. Add potatoes, flour, and egg to turkey, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Form 2 tablespoons turkey mixture into balls and drop into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.
  4. Heat a very shallow layer (sheen) of oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Pat tops with more paper towels.
Modified from Martha Stewart.

December 18, 2013

Pickled Green Tomatoes

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They taste like pickles!

Pickled Green Tomatoes

Yield: 1 quart jar
  • 1 cup white vinegar
  • 1 1/4 cup water
  • 3 tablespoons kosher salt
  • 1 pound firm green tomatoes
  • 1/2 teaspoon red pepper flakes
  • 6 garlic cloves, sliced in half
  • 2 tablespoons pickling spices
  • 1/4 tablespoon whole black pepper
Cooking Directions
  1. Sterilize the jar by submerging them in a boiling water bath.
  2. Add the garlic, dill seeds, and peppercorns to the jar.
  3. Thoroughly wash the tomatoes and slice them in quarters. Cut out all bad spots and the stem ends. Cram them in the jar leaving about 1/2" to 3/4" of space at the top.
  4. Make the brine by combining the vinegar, water, and salt in a non-reactive sauce pan or pot. Bring to a boil, and stir until all the salt is dissolved.
  5. Pour the hot brine over the tomatoes to within 1/4" of the top. Wipe the jar top, put the lids on and tighten. Age for at least 1 week in the refrigerator.
Recipe adapted from Meathead at

December 04, 2013

Tzatziki Sauce

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Tzatziki Sauce

Yield: 1 quart
  • 32 oz plain greek yogurt
  • 2 garlic cloves, crushed
  • 1/2 cucumber
  • 1 tablespoon olive oil
  • a pinch of salt
  • 1 tablespoon lemon juice
Cooking Directions
  1. Place the yogurt in a medium-sized bowl. Add the crushed garlic to the yogurt.
  2. Peel the half cucumber, slice it in half lengthwise, remove the seeds with a spoon, and shred the cucumber using a cheese grater. Squeeze out any excess water from the cucumber and add it the yogurt mixture.
  3. Add the olive oil, salt, and fresh lemon juice. Stir the mixture well. It is optional to add a tiny amount of fresh parsley for garnish or color.