Why cook an extra big turkey for Thanksgiving or the holidays? Lots of leftovers! Here’s one of the best ways I can think of to use some of that leftover turkey—creamy cheesy turkey enchiladas—flour tortillas filled with chopped cooked turkey, mashed sweet potatoes, and cream cheese, and then smothered in a creamy salsa verde sauce, sprinkled with shredded Jack and baked until bubbly. Continue reading "Creamy Cheesy Turkey Enchiladas" »  What’s your favorite Thanksgiving pie? Mine is a toss up between apple, pumpkin, and pecan pie. In fact, I love them all so much I make one of each for our T-day feast. (It seems like everyone in our family has their favorite, and if I don’t make them all someone will run to the store to fill the gap!) Continue reading "Pecan Pie" »  Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water to the mashed potatoes for extra starch. I have found that the single thing that makes the biggest difference for making perfect creamy, heavenly potatoes is the type of potatoes you use. Continue reading "Perfect Mashed Potatoes" »  Have you come across “Kabocha” squash in the market? It’s a Japanese variety of winter squash, one that is heavy and thick-fleshed, similar in that way to butternut squash, with a deep, rich flavor. Typically the outer skin is forest green, though some varieties are sunset orange and red as well. Continue reading "Roasted Kabocha Squash Soup" »  Hello fellow pecan lovers! If you’ve had your fill of pecan pie and are still craving pecans, here is a lovely addition to your holiday dessert repertoire—a pecan tart, packed with pecans and baked with brown sugar and butter until the sugar melts and caramelizes. Continue reading "Caramelized Pecan Tart" »  | | |
