Strawberry Swirl Bread

My husband and his friend Chris make homemade jam every summer—I like to steal some for this recipe. It makes two loaves, one for now and one for the freezer. I have to warn you that it's closer to cake than quick bread, but still very delicious for breakfast. (from Yankee Magazine)

3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
16 oz container sour cream
jar of strawberry preserves
extra sugar for the top

Preheat oven to 350 degrees. Using an electric or standing mixer, cream butter and sugar until fluffy. Add the eggs and vanilla and beat for 2 minutes. Combine flour, baking powder, baking soda and salt in a separate bowl. Add to the butter mixture, alternating with the sour cream.

Divide 1/2 of the batter between two greased loaf pans, reserving the rest. Spoon an even layer of jam over batter, then swirl slightly into the batter with a fork. Cover with remaining batter, sprinkle with sugar and bake for 50-55 minutes. Cool slightly before removing from pan.

*I always use strawberry, but I'm sure this recipe would be good with other kinds of real fruit jam.

10 Ideas for Leftover Turkey

Ten easy ways to use up that turkey—just substitute it for the chicken in these recipes.

Chicken Chili
Chicken Pot Pie
Chicken Tetrazzini
Chicken Turnovers
Coconut Chicken Curry Soup
Easy Jambalaya
Marsala Chicken and Mushroom Rice
Speedy Hoisin Wraps
White Chicken Chili
Wild Rice Chicken Supreme

Happy Thanksgiving!

Cranberry Chutney

A simple no-cook recipe that makes Thanksgiving or any holiday dinner a little easier. You'll need a standing mixer with a paddle attachment for this one. (from the New York Times)

12 oz fresh cranberries
1 2/3 cups sugar
2 teaspoons orange zest

Add all ingredients to mixer bowl. Mix on the very lowest speed, using the paddle attachment, for at least one hour. Chutney keeps in the fridge for at least a week, or freezes nicely.

*Loved this idea, also from the New York Times—grilled cheese sandwiches made with leftover turkey, gruyere cheese and bread that's been spread with leftover cranberry sauce or chutney.

Roasted Brussels Sprouts

If you think you don't like brussels sprouts, you've probably never eaten the sweet, crunchy roasted kind. Can't remember the original source for this recipe, but it's a keeper...

fresh brussels sprouts, trimmed
olive oil
kosher or sea salt
black pepper
real maple syrup

Preheat oven to 375 degrees. Cut brussels in half, then toss with 1/4 cup olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a foil-lined pan for 15 minutes, stir, then roast another 15 minutes. Remove from oven, add two tablespoons maple syrup, stir again, and roast for 15 more minutes. Can mix in toasted hazelnuts or other nuts at the end.

*Another good one for fall—roasted acorn squash. Cut in half, scoop out insides, then fill each half with a few pats of butter and a little brown sugar or maple syrup. Roast at 350 degrees for 35-40 minutes or until tender (check with a fork). We always loved this when we were kids.

Pumpkin Soup

A great way to warm up those chilly, dark November nights. I recommend a nice big salad and plenty of crusty bread and butter on the side. (from my mother-in-law and fellow cook Jody)

1/4 cup butter
1 cup chopped onion
1 garlic clove, crushed
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
16 oz can pure pumpkin
1 cup half-and-half

Melt butter in a large saucepan, then saute onion and garlic until softened. Add curry powder, salt, coriander and crushed red pepper and cook for another minute. Add broth and simmer for 15 minutes, stirring occasionally. Stir in pumpkin and half-and-half and cook for five more minutes. Puree soup with stick blender, or transfer to cuisinart/blender to puree until smooth.

*For dessert: the easiest mini apple tarts, from Real Simple. Preheat oven to 400 degrees. Take a sheet of thawed puff pastry and cut into six pieces, then smush each one into a muffin tin. Chop an apple into small pieces, then toss with 1/4 cup dark brown sugar and 1/2 cup chopped walnuts. Spoon on top. Bake for 25 minutes, cool 10 minutes, then serve with vanilla ice cream.

Deep-Dish Pizza Muffins

These miniature pizzas are irresistible to kids, and mine even like to help make them too. We often add chopped turkey pepperoni and/or sliced mushrooms. (from Martha Stewart)

olive oil, for pan
2 balls of fresh pizza dough; let it sit out awhile before starting
kosher salt and ground pepper
shredded mozzarella; can also add diced fresh mozzarella
chopped tomato
other pizza toppings, as desired

Preheat oven to 450 degrees. Lightly oil muffin tin cups with olive oil or spritz with cooking spray. Separate each dough ball into six pieces, then stretch each piece out with your fingers before pressing into the muffin tins. Season with salt and pepper. Add a spoonful of chopped tomato, a spoonful of cheese and any other toppings you're using to each dough cup. Bake for 12-15 minutes, then let cool in pan for a few minutes before serving.

*Another one to try from Martha: Preheat broiler. Mix together 1/2 cup ricotta cheese with a little oregano and garlic. Split a bunch of mini-pitas and spread mixture on top. Top with thawed/dried frozen spinach and small chunks of fresh mozzarella. Broil for 4 to 6 minutes, rotating sheet.

Cuban Quesadillas

The same flavors as a pressed Cuban sandwich, just like the ones my husband loved at a little hole-in-the-wall place in Atlanta. Serve with sweet potato fries on the side. (from Bon Appetit)

4 whole-wheat tortillas
4 to 8 slices of deli ham
8 slices of swiss cheese
mustard of your choice; I used whole-grain
finely chopped pickles

Spray a nonstick skillet lightly with cooking spray and preheat to medium-low. Spread mustard on tortillas. On half of each tortilla, layer a slice of cheese, one or two slices of ham (to taste), then another slice of cheese. Top with chopped pickles, then fold the rest of the tortilla over. Cook the quesadillas on both sides until nicely browned on the outside and melty on the inside.

*Another quick dinner when the fridge is running low: cook up some scrambled eggs, spread them on tortillas and top with shredded cheese, then fry in a skillet on both sides. You can also add leftover meat or veggies. I serve with a side of sour cream and salsa mixed together.

Maple Salmon

Sweet and salty salmon, in about the same amount of time it would take to bake a frozen pizza. (from allrecipes.com)

1/4 cup maple syrup

2 tablespoons soy sauce

1 clove garlic, minced

1/4 teaspoon garlic salt

1/8 teaspoon black pepper

1 lb salmon 

Preheat oven to 400 degrees. In a shallow baking dish, mix together the maple syrup, soy sauce, garlic, garlic salt and pepper. Add salmon and spoon the mixture over until it's well coated. Cover and marinate in the fridge for 20 minutes, if you have time. Bake salmon uncovered for 20 minutes or until it flakes easily.

*For some reason, this recipe brings to mind this side dish from my sister-in-law Beth. Melt 3/4 stick butter and mix it with 1/2 cup brown sugar, a little garlic powder and salt/pepper. Make small bundles of fresh green beans (12-14 each), wrap 1/2 strip of bacon around each, secure with a toothpick and place in a baking dish. Pour glaze over beans and bake covered at 375 degrees for 30 minutes, then uncovered for several more minutes or until the bacon browns.