TURKEY POTPIE WITH CHEDDAR BISCUIT

Ingredients

For the filling:

• 1 medium onion, coarsely chopped
• 2 large carrots, cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/2-inch pieces
• 1 large parsnip (peeled), cored and cut into 1/2-inch pieces (you can substitute a potato here)
• 1 teaspoon chopped thyme
• 3 tablespoons unsalted butter
• 1/2 pound mushrooms, trimmed and quartered
• 1/4 cup all-purpose flour
• 4 cups roast turkey meat, cut into 1/2-inch pieces
• 1 (10-ounce) package frozen baby peas, thawed
• 3 1/2 cups of turkey or chicken stock (low sodium)

For the Biscuit Crust:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup coarsely grated extra-sharp Cheddar
• 1/4 cup grated Parmesan cheese
• 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
• 1 1/4 cups well-shaken buttermilk

Directions

Make filling:
Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch skillet, covered, over medium heat, stirring occasionally, until vegetables
are almost tender, 10 to 12 minutes.

 Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.  Sprinkle with flour and cook, stirring constantly, 2 minutes.

Stir in stock (3 1/2 cups), scraping up any brown bits and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes.  Stir in turkey, peas, and salt and pepper to taste.

Make biscuit crust and bake pie:
Preheat oven to 400 degrees with rack in the middle.
Sift together flour, baking powder, baking soda, salt, and pepper in a medium bowl.  Add cheeses and toss to coat.

Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.  Add buttermilk and stir just until a dough forms.

Reheat the filling and transfer to a 9x13 baking dish.  Drop biscuit dough onto filling in 8 large mounds, leaving space between biscuits.

Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes.  Let stand 10 minutes before serving.

You have to watch the salt here.  If you are using leftover turkey that was brined, you will want to cut back on your use of salt in this recipe.  Make sure you use low sodium stock or even better, make your own.

This is a tummy warming Fall or Winter meal, perfect for leftovers or a store-bought rotisserie chicken.  I'm sure it will be a hit in your house as it has been in mine.

eat. love. live well.

It is the day before Thanksgiving and I'm soaking up the sun in Mexico.  But, not to worry!  I hear you my kitchen friends and your cries for HELP!

Extra last minute guests, lumpy gravy, frozen turkey...I've been there.  So, be encouraged my friends - below is my Thanksgiving 911.  Your welcome!

THANKSGIVING 911

• Lumpy Gravy -  Many cooks have panicked when at the last minute - the gravy turns out lumpy.  No need to worry, lumps can be fixed.  The key to smooth gravy is in the whisking. My Grandmother taught me how to make killer gravy by using flour and pan drippings.  You must whisk your flour into the pan drippings over low to medium heat.  Whisk it in good so that it is all incorporated.  Make sure the mixture is hot before you add your hot broth. Don't miss this point - hot flour/drippings mixture - hot broth.  Continue to whisk (don't get lazy) and let the gravy thicken.  If you did not follow this method and end up with lumps you can add more hot broth and vigorously whisk, let the gravy cook down and thicken.  If this does not work - pour your gravy through a strainer/sieve with medium holes and whisk it through the strainer.  This should catch the lumps.

• Overcooked Turkey - Everything is on the table and your hungry guests are getting restless - but as you carve the bird you find that it is OVERCOOKED!  Fear sets in and you break into a sweat.  This has a pretty easy fix.  Slice the turkey and serve it on two separate platters, one for the dark meat and one for the breast meat.  Choose deep rimmed platters that will hold a little juice.  Drizzle hot stock or broth over the meat, giving the white meat a little more.  The dark meat is probably not as dry as the breast meat. Serve plenty of gravy and cranberry and don't breathe a word.  Ssshhh!!

• Soggy Stuffing?  #@$% - The pressure is on!  All your dishes are heading to the table and as Aunt Mable pulls the stuffing from the oven you notice that it is a soggy mess. Probably too much broth.  This too can be fixed.  Cover all your other servings dishes with foil to keep them warm.  Quickly transfer the stuffing to a rimmed baking sheet and spread it out in a thin layer.  Place it back into a 350 degree oven and watch it crisp up.  When it is crip enough place back in the serving dish and call everyone to the table.

ROASTED AND MASHED GARLIC CAULIFLOWER

Ingredients

Directions

Pre-heat oven to 400 degrees.

In a food processor blend together roasted garlic, cauliflower, milk, sour cream, melted butter, salt, and pepper until smooth and mashed potato - like.  Season with more salt and pepper to taste.

Fold in the chopped green onion and serve.

Optional stir-ins:

• Parmesan or Cheddar Cheese
• Bacon
• Chives instead of green onions

photo courtesy of www.hummusapien.com

Smartphones are a traveling necessity unless of course you are going commando in the jungle.  I prefer to be well connected when I travel.  There are so many apps available for both iPhones and Androids that you can have tons of information at your fingertips.

Smartphone apps for travelers can save your bacon in a pinch.  They can help you find your way, get a rental car, a hotel room or find a great restaurant.  They even have apps that will convert currency and translate a foreign language.

Here are some of my favorites:

Fodor's City Guide App

                                                                                       

Fodors City Guide App

Tripit

Tripit

Tripadvisor

tripadvisor

Packing Pro

Packing Pro

Currency Exchange App

Currency Exchange App

Google Translate

This app is a must for foreign travelers.
No need to carry a translation dictionary
in your bag anymore.  This is handy
and quick.

Google Translate - Apple        Google Translate - Android

yelp

yelp

Whatever apps you choose to use please remember that international data charges may apply.  It is important to check with your cellular provider for the costs associated with using your electronic devices in foreign countries.

eat. love. live well.

This time of year we tend to move indoors with our cooking.  In the Fall, roasting root vegetables with a little olive oil and seasoning makes the kitchen warm and inviting.

There are a million combinations from potatoes, carrots, turnips, and beets, to broccoli, cauliflower, onions and mushrooms.  One of my favorites is roasted brussel sprouts.

Roasting a vegetable changes the complexity of the flavors and brings out the natural sugars that create a lovely caramelization and adds sweetness to the dish.

Eat is easy to maintain a smart calorie count and stay paleo or gluten free when cooking vegetables this way.

I always use a good quality olive oil like this and roast my vegetables in a cast iron skillet like this or a stoneware pan like this. Par boiling some of the tougher veggies like brussel sprouts or beets before roasting will give you the best results.

With the Holidays quickly approaching I am always looking for great side dishes - any of these would be perfect!

So, check out the recipes below and tell me what you think.  These aren't your Momma's brussel sprouts!  Enjoy.



These are full of nice garlicky flavor with a nice spice from the cayenne pepper.  Be sure to cook these until they are fork tender when boiling them. Then drain well before roasting.

courtesy of www.paleogrubs.com

ROASTED BRUSSEL SPROUTS AND BACON

The nuttiness of the brussel sprouts pair nicely with the saltiness of the bacon.  Feel free to substitute chunks of pancetta for a richer flavor.

courtesy of www.paleogrubs.com

ROASTED BRUSSEL SPROUTS AND GRAPES

This is a fantastic take on the sweet and savory.  The grapes will surprise you.
The colors are beautiful too for a holiday table.

courtesy of www.realsimple.com

Brussel sprouts get a bad rap.  But, trust me when I say - roasting makes everything better. You will be pleasantly surprised.  I promise.

eat. love. live well.

Many of clients are hesitant to list their home for sale during the holiday season.  People are busy, they have long lists of to-dos, parties, programs, shopping, decorating and baking.  Who has time to put their home on their market?

However, the list below will give you some encouragement on why it is SMART to list your home in November/December and take advantage of the holiday market.

12 Reasons to List Your Home During the Holidays

1. There is less competition for buyers.
2. Winter prospects are more serious buyers.
3. Your home looks better during the holidays.
4. One of the highest percentages of "Listings Sold to Listings Taken" occur during this time of year.
5. You may receive more money for your home now because you have less competition.
6. Throughout the holidays, you may restrict showings during your personal family events.
7. Buyers have more time to look at homes during the holidays especially during vacations.
8. January is traditionally the biggest transfer month and you must be on the market to capture that sale.
9. By selling now, you can have a delayed closing or extended occupancy until the beginning of the following year if you choose to do so.
10. When you sell during the Winter you have an opportunity to buy during the Spring when many homes are on the market.
11. You may have fewer actual showings, but more qualified and motivated prospects.
12. Corporate transferees, who need to buy a home now, can't wait until Spring.

Kristen Gil ~ Dickson Realty ~ 775-762-7653 ~ move2reno@gmail.com ~ www.move2reno.com

Super Simple Salmon Dip

Ingredients

• 8 oz. boneless, skinless salmon fillet

• 3 Tablespoons fresh squeezed lemon juice

• 2 Tablespoons extra virgin olive oil

• Kosher salt and freshly cracked pepper to taste

• 4 Tablespoon creme fraiche (you could use sour cream in a pinch - but I prefer the velvety light texture of creme fraiche)

• 1 Tablespoon finely chopped parsley

• 1 medium shallot, finely chopped (1/4 cup)

• I Tablespoon capers (or more) 

• Zest of one lemon

Directions

As a Realtor, I get this question all the time, "Do we really need a home inspection?".  The unequivocal answer is YES!

Every Buyer should consider a home inspection as an essential part of their home buying process.  There are many parts of a home that a buyer simply can not see.  A home inspector and other inspectors are a very important part of the professional home buying team.




Some recommended inspections:

• Structural Home Inspection
• Pest Inspection
• Heating and Air Conditioning Inspection            
• Survey
• Septic Inspection
• Well Inspections
• Radon
• Roof
• Oil Tank