Baked Turkey Tetrazzini

It's that time of year again...The wonderful time of year that we all slave over our holiday turkeys for hours and, if you're anything like me, you always end up with more leftover turkey than you know what to do with! I know there are plenty of recipes out there for leftovers but this recipe is one of my all-time favorites. (Is it wrong that I look forward to making this with the leftovers a little more than I look forward to the original turkey feast itself?) So if you're tired of cold turkey sandwiches, then look no further! I'm certain this will be one of your new favorites, too! Enjoy!

Baked Turkey Tetrazzini



What You'll Need: 

1/2 lb spaghetti
2 Tablespoons butter
8 oz package of baby portabello mushrooms
2 1/2 teaspoons Garlic & Herb Seasoning
12 oz jar Alfredo sauce
1/4 cup dry white wine or cooking sherry
1 cup Swiss cheese, shredded*
2 cups leftover cooked turkey
1/2 cup grated fresh Parmesan cheese*
4 slices bacon, cooked & crumbled

*Cook's tip: I've started using block cheese and shredding it myself. One, it's more cost effective and two, the cheese melts and works better in the recipes. Why? Because bagged/pre-shredded cheese has cellulose added to it to prevent clumping/caking. What's cellulose? Oh, just superfine wood pulp. So if you'd rather not eat sawdust and have more cooperative cheese, you should try buying blocks yourself. You won't be disappointed.

Mahi Mahi with Mushrooms

This is a fantastic recipe that I use for Mahi Mahi, but you could easily substitute any mild-flavor white fish. The marinade tastes phenomenal and the mushrooms are good enough to be a meal on their own! I like to serve this with a side of wild rice or couscous. It's especially tasty if you mix the mushrooms in with the starch. (I meant to get this posted prior to the start of Lent but at least it's going up before the end.) Enjoy!

Mahi Mahi with Mushrooms

What You'll Need:

• 1 lb of Mahi Mahi
  (I remove the skin - personal preference.)
• 1/4 Cup Olive Oil
• 1/4 - 1/2 Cup Soy Sauce
• 1 Small Sweet Onion, finely minced
• 3 - 4 Cloves of Garlic, crushed
• 1/2 - 1 Tbsp Three Onion Rub
  (You may substitute onion powder.)
• 1/4 teaspoon Black Pepper
• 8 oz Sliced Baby Bella Mushrooms, washed

Shredded Buffalo Chicken Sliders

I love anything made with Buffalo Sauce and I love cooking with my slow cooker. So obviously, this is one of the tastiest super-easy recipes I have ever made. How easy? Three ingredients placed in the Crock Pot and then shredded and put on some rolls. Done. I made these for a Super Bowl party we hosted and they were all gobbled up so fast! Now it's an easy weeknight dinner or go-to party food. Enjoy!

Shredded Buffalo Chicken Sliders

What You'll Need:

• 1 1/2 - 2 lbs boneless, skinless
  chicken breasts or thighs
• 12 oz Bottle of Buffalo Sauce
  (I used Frank's)
• 1 Packet Dry Ranch Seasoning
• 1 - 2 dozen dinner rolls
   (I used King's Hawaiian)