Turkey Croquettes

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
Ingredients

• 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.

Pickled Green Tomatoes

They taste like pickles!

Pickled Green Tomatoes

Yield: 1 quart jar
Ingredients

• 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 AmazingRibs.com

Tzatziki Sauce

Tzatziki Sauce

Yield: 1 quart
Ingredients

• 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.

Spanakopita (Spinach Pie)

Spanakopita (Spinach Pie)

Yield: 1 big pan of pie
Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 2 pounds spinach, rinse and chopped
• 1/2 cup fresh parsley, chopped
• 2 eggs, beaten
• 1/2 cup ricotta
• 1 cup feta, crumbled
• 8 sheets phyllo dough
• olive oil for brushing

Cooking Directions

1. Preheat oven to 350 degrees F. Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool completely. This is very important!
3. Squeeze spinach of excess moisture. This is very important too!
4. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
5. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Crispy Baked Falafel

Crispy Baked Falafel

Yield: 12-24 falafels
Ingredients

• 3 tablespoons olive oil
• 1/2 cup dried chickpeas, soaked overnight
• 1 green onion
• 1/4-1/2 cup fresh parsley
• 2 garlic cloves
• 1/8 teaspoon cumin
• pinch cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Cooking Directions

1. Preheat oven to 375 F with rack in the center. Coat a baking sheet with 1 to 2 tablespoons olive oil.
2. In a food processor, combine the soaked, drained, and rinsed chickpeas, green onion, parsley, 1 tablespoon olive oil, garlic, cumin, cinnamon, salt, and pepper. Process until smooth.
3. Scoop out about 1-2 tablespoons (depending on how big you'd like them) of the mixture at a time. Shape the falafel into small patties, about 1/2 inch thick. Place each falafel on your oiled sheet.
4. Bake for 12 minutes, then remove the falafel from the oven and carefully flip each one. Return the pans to the oven for another 12 to 13 minutes, until the falafels are lightly browned on both sides.

Adapted from America's Test Kitchen