Cindy's Recipes and Writings

Turkey Barbecue Crostini #OurFamilyTable

Posted on July 3, 2022 by Cindy Kerschner

Turkey Barbecue Crostini serves party-sized juicy barbecue everyone can enjoy. A crowd pleaser or dinner meal and great way to use leftover barbecue.

This week our Festive Foodies group is sharing ideas for topping crostini!
“Crostini are not only versatile and delicious, but can easily be dinner on hot summer days. Top them with fresh veggies and cheese, some shaved beef, smoked fish, or just schmeared, drizzled with honey, and sprinkled with nuts.”
I like to keep a loaf of French bread or baguettes in the freeze for a quick party or meal idea. Thaw the bread you need. Slice it and grill, toast or broil it. Easy garlic bread too!
For this recipe, I’m using turkey barbecue topped with caramelized onion and basil. You can make a batch of turkey barbecue and freeze some for later too. grilling the bread inside or outside will keep the crostini from getting soggy.

Leftover cooked turkey or freshly cooked turkey both work fine for this recipe.
Another shortcut is to use your favorite bottled barbecue sauce. Add sauteed onions and celery for texture. If you have time and want to make your own sauce that’s great too! I’ve included my BBQ sauce in the recipe below.
Thanks Christie from A Kitchen Hoors Adventures for hosting our crostini event.

Turkey Barbecue Crostini

Print Recipe

Servings 8 slices

Ingredients

1 loaf French baguette
1 tablespoons butter, melted

turkey

2 cups cooked turkey, shredded
1/2 cup diced celery
1/2 cup diced onion
1 tablespoon vegetable oil

caramelized onions

1 medium onion, sliced
4 teaspoons butter
1 tablespoon vegetable oil
1/2 teaspoon salt
1 teaspoon sugar

sauce

2 cups tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1/2 teaspoon smoked salt

garnish

basil leaves, optional

Instructions

baguette

Slice baguette on an angle into desired thickness and pieces. Brush both sides of pieces with melted butted and grill or broil to
toast. Set aside.

caramelized onions

Place butter, oil, onions and sugar in a medium-sized fry pan, Cook onions over medium-low heat, stirring occasionally until onions are soft and caramelized. About 10 minutes. Top barbecue with onions.
While onions cook, sauté celery and onions iv a medium-sized skillet over medium heat until tender, about 3 to 4 minutes. Add turkey. Remove pan from heat.

sauce

Whisk together tomato sauce, Worcestershire, vinegar, sugar and salt in a 1 quart saucepan. Cook over medium-low heat until sugar dissolves and sauce is thoroughly cooked, about 5 minutes. Add to turkey mixture. Spoon barbecue on
top of toasted baguette. Top with onions and basil leaves.

Enjoy all these crostini ideas from our fun loving bloggers below!

Crostini Recipes

Chicken Liver Pâté Crostini from Karen’s Kitchen Stories
Grilled Steak Crostini from Hezzi-D’s Books and Cooks
Grilled Vegetable Agrodolce Crostini from Palatable Pastime
Pork BBQ Crostini from The Freshman Cook
Raspberry Balsamic Crostini from Jen Around the World
Roasted Tomato Crostini from Art of Natural Living
Sun Dried Tomato Tapenade Crostini from That Recipe
Turkey Barbecue Crostini from Cindy’s Recipes and Writings

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Posted in #FestiveFoodies, #OurFamilyTable, appetizer, barbecue, turkey, What's For Dinner? | Tagged crostini | 3 Comments

Asian Style Chicken Thighs with Sauteed Lemon Kale

Posted on June 27, 2022 by Cindy Kerschner

I recently recived dressing from Ken’s Steak House Dressings to review and use in a recipe. I recevied no further compensation. All opinions are my own.

Asian Style Chicken Thighs with Sauteed Lemon Kale serves tender chicken marinaded in Ken’s Asian Sesame Dressing with ginger and soy over a lemon kale base. A touch of cumin and coriander brightens this delicious meal.
Chicken thighs are fast becoming my favorite cut of chicken. Thighs stay moist and tender under most cooking techniques.

For this recipe, I chose to both marinate the chicken in dressing and pour a bit over the finished dish.

Follow Ken’s Dressings on social media for new, recipes and more!
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You might be surprised how much kale reduces when cooked. I start with 6 cups of shredded kale picked fresh from my garden. I used a combination of Tuscan, dineosour kale and Russian kale. Blanch the kale in salted boiling water for about 10 minutes to release bitterness.

Sauteed kale with lemon juice is the best! You could add a few red pepper flakes for a touch of heat!

Asian Style Chicken Thighs with Sauteed Kale

Print Recipe

Servings 2 people

Ingredients

2 chicken thighs
1 cup Ken's Asian Sesame Dressing divided
1 teaspoon ground coriander
1 teaspoon cumin

sauteed kale

6 cups shredded kale
2 tablespoons kosher salt
1/2 cup sliced onions
1 tablespoon vegetable oil
1 tablespoon lemon juice
1 teaspoon sesame seeds

Instructions

Preheat oven to 350 degrees.
Marinate chicken in a small dish with 1/2 cup Asain Sesame Dressing for 1 hour.

Kale

Bring 3 quarts of water and salt to a boil over medium heat. Blanch kale for 10 minutes. Drain.
While chicken cooks, in a large skillet, saute blanched kale, onion and in vegetable oil over medium low heat until onion until onions are cooked about 5 minutes. Stir in lemon juice. Keep warm.
Place marinated chicken in a baking dish. sprinkle with coriander and cumin. Bake uncovered for about 20 minutes until internal temperature reaches 175 degrees. Plate thighs over kale and drizzle with remaining dressing and sprinkle with sesame seeds.

Posted in asian, chicken, What's For Dinner? | Tagged kale | Comments Off

Air Fryer Salmon Cakes #OurFamilyTable

Posted on June 19, 2022 by Cindy Kerschner

Air Fryer Salmon Cakes serve crisp, flaky patties using a fraction of the oil. All the taste with less grease and calories. One of several delicious ways to use your Air Fryer from #OurFamilyTable.

One of my favorite quick meals is crab patties. A little lemon, mayo, egg, binder… but crab is a bit out of my price range right now.

That’s where pouch salmon comes in. Fully cooked with no skin or waste. If you compare it pound by pound it is a cheap way to get your seafood fix. You can use any cooked salmon for these cakes. Freeze and save any salmon leftover from meals for these too.

Moisture will vary so adjust the recipe as needed. I also flip the patties halfway through cooking so both sides brown evenly.

Air Fryer Salmon Cakes

Print Recipe

Servings 2 cakes

Ingredients

5 ounces cooked salmon
1 egg, beaten
2 tablespoons mayonnaise
1/4 teaspoon dill
1 teaspoon lemon juice
1 teaspoon Worchestershire sauce
1 teaspoon chopped parsley
1 cup panko breadcrumbs, divided

Instructions

Preheat air fryer to 375 degrees. Place 1/2 cup of the breadcrumbs on a plate. Set aside.
Mis together egg, mayonnaise, dill, lemon juice, Worcestershire, parsley in a bowl. Add salmon, mix. Add reserve breadcrumbs, 1 tablespoon at a time until you reach desired consistency. Allow each tablespoon of breadcrumbs
to saturate before adding another tablespoon. Form into 2 patties. Gently coat patties in breadcrumbs on plate. Refrigerate a few minutes to firm patties.
Spray air fryer basket with cooking spray. Lay patties in basket. Gently spray top of patties with cooking oil. Cook for about 15 minutes, flipping about halfway through cooking time. Gently spray top side to help with browning. Serve alone or with your favorite sauce.

Thanks Christie from A Kitchen Hoor’s Adventures for hosting our event!

Check out all the great Air Fryer recipe ideas from #OurFamilyTable!

Air Fryer/Oven Fried Recipes

Air Fried Teriyaki Chicken Wings from That Recipe
Air Fryer Buffalo Cauliflower from Jen Around the World
Air Fryer Chicken Fajitas from Cheese Curd In Paradise
Air Fryer Corn on The Cob from Palatable Pastime
Air Fryer Mexican Street Corn from Karen’s Kitchen Stories
Air Fryer Salmon Cakes from Cindy’s Recipes and Writings
Easy Air Fryer Tortilla Pizzas from Hezzi-D’s Books and Cooks
Crispy Air Fryer Chicken Wings from A Kitchen Hoor’s Adventures
Oven-Fried Avocado Tacos with Cilantro-Lime Creme from The Spiffy Cookie

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Posted in #OurFamilyTable, air fry, fish, salmon, What's For Dinner? | 3 Comments

Carrot Top Pesto Pasta

Posted on June 16, 2022 by Cindy Kerschner

Carrot Top Pesto Pasta turns carrot greens into a savory pesto sauce. Sauteed mushrooms with sun dried tomatoes and garlic add texture and flavor. Toss it all with your favorite pasta!

Carrot tops in recipes? Sure, why not?
I planted carrots in my garden this year. If you grow carrots or any root vegetable from seed you know it needs to be thinned. So I thought what do you do with those tender shoots?
I could compost it. Let them dry out and use it for mulch. Could I eat the shoots? What would it taste like? Would you believe carrots?
Microgreens are shoots. Carrot tops like microgreens concentrate nutrients in these tiny packages. Win, win!
For this version of pesto I left out basil. You can add basil if you like!
Lime juice replaces traditional lemon in this pesto. Greens, garlic, lime and Parmesan. Together it’s a combo I know you’ll love.

Carrot Top Pesto Pasta

Print Recipe

Servings 4 servings

Ingredients

8 ounces pasta (noodles, shells, elbows, penne)
1 cup sliced portabella mushrooms
1 cup sundried tomatoes
2 cups water
1 tablespoon olive oil

pesto

1 cup carrot greens
1 clove garlic
1 teaspoon freshly squeezed lime juice
1 teaspoon lime zest
1/4 cup shredded Parmesan cheese
2 tablespoons olive oil

Instructions

Cook pasta according to label directions. Drain.
Soak sun dried tomatoes in water for 15 to 30 minutes to rehydrate.

pesto

Grind together garlic and carrot top until well chopped. Add lime juice and zest. Grind. Add cheese and pulse to form a paste. With processor running, drizzle in olive oil.

sauce

In a medium skillet over medium heat, heat oil to a shimmer, about a minute. Add mushrooms and rehydrated tomatoes. Saute until mushrooms are thotoughly cooked, about 3 to 4 minutes. Add pesto and thoroughly heat. Toss with pasta. Add a few drops more of oil if needed. Garnish with shredded Parmesan and carrot fronds.