Artichoke Bruschetta
Makes 20 Little Toasts
This holiday recipe for a great bruschetta is one you'll use all year, I'll bet.
2 14 oz cans of artichoke hearts
1 cup freshly grated Parmesan cheese
1 4 oz can diced chilies, drained
2 tsp minced garlic
1/2 cup mayonnaise, light
1 large sourdough baguette, cut into 20 slices
Heat the oven to 400°F.
While it's heating up, arrange the bread slices in a single layer on a baking sheet and chop the artichokes into small pieces.
Oven's heated so stick the baking sheet in for 5 minutes.
While the bread becomes toast combine the chopped 'choke hearts with the cheese, chilies, garlic and mayonnaise.
Top toasts with the artichoke mixture and bake for 10 minutes or so until bubbly.
So there's your appetizer in around 15 minutes.
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Spiced Pumpkin Soup
Serves 8
You've probably seen enough jack o'lanterns over Halloween so canned pumpkin for this holiday recipe is definitely in order.
2 Tbsp butter
1 medium carrot, finely chopped
1 medium onion, finely chopped
2 small garlic cloves, minced
2 tsp ground cumin
1/2 tsp ground cinnamon
1 quart of chicken or vegetable broth
1 29 oz can of pure pumpkin
1 can/bottle (12 to 15.2 oz)carrot juice
In 4-quart saucepan, melt margarine over medium heat. Add carrot and onion, and cook about 9 minutes or until soft, stirring frequently. Add garlic, cumin, and cinnamon, and cook another minute, stirring.
Add broth, pumpkin, and carrot juice to saucepan, stirring to combine. Cover saucepan and heat to boiling over high heat. Reduce heat to low; simmer, covered, 15 minutes to blend flavors.
There's your season-appropriate soup.
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Thyme-ly Winter Squash Soup
Serves 8
I know a lot of the recipes on QuickEats Plus use thyme as an ingredient. But, really, one never seems to have enough thyme, does one?
2 10-12 oz packages of frozen pureed butternut or winter squash
2 14 oz cans of chicken broth
1 16 oz jar of unsweetened applesauce
1 Tbsp fresh thyme leaves
1/2 tsp salt
1/4 tsp coarsely ground pepper
In 4-quart saucepan, combine all ingredients with 1 cup water; heat to boiling over medium-high heat. And...
Nothing, nada, that's it. Just eat and enjoy it.
Cranberry-Port Sauce
Serves 8
Five - count 'em - 5 minutes for this special holiday recipe!
2 14-16 oz cans of whole cranberry sauce
1/3 cup golden raisins
3 tablespoons port wine
1 & 1/2 tsp grated fresh orange peel
In medium serving bowl, stir cranberry sauce, raisins, port and orange peel until combined.
Ok, what's next?
Green Beans and Peas Amandine
Serves 8
If no one likes peas - and many don't - substitute another half bag of beans - and take the "peas" out of the title.
1 16 oz bag frozen cut green beans
1 16 oz bag frozen peas
2 Tbsp butter
1/2 tsp salt
1/4 tsp coarsely ground pepper
1/2 cup roasted, slivered almonds
In 12-inch skillet, combine frozen beans, peas, margarine, salt, pepper and 1/4 cup water.
Cook over medium-high heat about 7 minutes or until liquid evaporates and vegetables are heated through, stirring frequently.
Now comes the hard part: put them in a serving bowl and sprinkle with the almonds.
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The Turkey
Ok, I suppose you want to know about my holiday recipe for a quick and easy 14 pound roasted turkey.
Ready?
You buy a "finished' turkey with dressing at Boston Market or a similar store, bring it home and while you're preparing the other holiday recipes you warm up the bird in a 350 degree oven.
So-o-o-o quick. So-o-o-o easy.
And, yes, in deference to the spirit of the holiday, I think you should tell them your turkey secret.
Pear and Apple Crisp
Serves 8
This incredible dessert goes into the oven when the turkey comes out and bakes while you and the gang enjoy the rest of your wonderful dinner (I was going to say "while you pig out" but my associate,aka: wife, didn't like it).
4 15 oz cans of sliced pears in light syrup, drained
1 21 oz can apple pie filling
1 cup quick-cooking oats, uncooked
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/2 cup butter (1 stick), cut up
Preheat oven to 425 degrees F. In shallow, 2-quart baking dish, combine pear slices and pie filling.
In medium bowl, with fork, stir together oats, flour, sugar and cinnamon. With fingertips or a pastry cutter, mix in butter until mixture turns crumby. Crumble this topping over fruit.
Place baking dish on cookie sheet and bake crisp about 30 minutes or until topping is lightly browned and filling is hot and bubbling. Mmmmm-mmmm!
Cool crisp slightly on wire rack to serve warm. Serve with whipped cream or ice cream if anyone has room.
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