Category Archives: Thanksgiving

Hearty Turkey Soup

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Happy Monday!

I hope everyone has gotten their week off to a good start! The weather here has been amazing the last two days! It’s mad me go out without socks! Yes, I am a rebel-no socks in winter! But they say there is a storm coming our way so that no sock business is all done with. It was nice while it lasted.

Who out there makes soup with their left over Thanksgiving turkey? I have been making this soup for about the last 18 years on Thanksgiving weekend. It is sooooo good! I could eat it all by myself!

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It’s  the perfect soup to fill and warm your tummy on a cold day!

Hearty Turkey Soup

Ingredients (serves 6)

  •  2 (13 3/4 oz) cans chicken broth
  • 2 1/2 cups cooked turkey pieces
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • 3 Tblspn. butter or margarine
  • 1/4 cup flour
  • 1 1/2 tspn. seasoned salt
  • 1/2 tspn. rosemary, crumbled
  • dash black pepper
  • 1 can (16 oz) stewed tomatoes, undrained
  • 1 can (16 oz) sliced carrots, undrained
  • 1 can (17 oz) early garden sweet peas, undrained
  • 1/2 cup dry white wine (optional but I totally recommend using it!)

Directions

Sprinkle 3 tblspn. chicken broth over turkey pieces;set aside. Saute garlic and onion in butter in large pot. Blend in flour, seasoned salt, rosemary and black pepper; add remaining broth. Cook over low heat stirring constantly until mixture boils and thickens. Add turkey, tomatoes, carrots and peas. Reduce heat and simmer for 2o minutes. Add wine if desired. Boil 1 minute. Serve and enjoy.

I had some fresh rosemary so I threw that in the pot instead of crumbled rosemary. This soup is especially delicious served with a crusty bread. You can also use chicken in place of turkey and it’s just as delicious.

Have a great week and eat soup!

Besos,

Flor

 

 

Citrus Cranberry Layer Cake

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Hola!

It’s been a while! I hope everyone had a wonderful Thanksgiving. I was kept pretty busy. Last Wednesday was dessert day. I had Wednesday off so I baked all the sweets that day.

On Thursday I made the most delicious turkey along with side dishes of course. The turkey was amazing and my husband laughed because I took pictures…duh…what else do I do?

I hate sticking my hand in the turkey but I have to…I seasoned the turkey with sazon, stuffed it with peas and corn and put butter under the skin…

Then I wrapped that baby in bacon…

Who doesn’t love a bacon wrapped turkey?

It looked beautiful and tasted even better!

Golden and tasty! There was a lot of eating going on.

Dessert was delicious as well. This Citrus Cranberry Cake was my favorite. Not only is it pretty but it’s delicious!

I have to admit that I was afraid to make this dessert. Knowing that there would be three layers is what scared me! but I pulled it off!

Citrus Cranberry Layer Cake

Ingredients

Citrus Cake
    • 3/4 cup  room temperature butter
    • 1 3/4 cups  sugar
    • 3 eggs
    • 1 tsp lemon extract
    • 2 1/2 cups  all purpose flour
    • 2 1/2 tsp  baking powder
    • 1/2 tsp salt
    • 3/4 cup  milk
    • 1/2 cup orange juice (freshly squeezed)
Cranberry sauce
    • 12 oz fresh cranberries
    • 1 cup  sugar
    • 1/3 cup orange juice
Icing
    • 1/2 cup powder sugar
    • 2 tsp water
    • few drops of lemon juice
Decorations
  • mandarin slices (I used cuties)
  • powder sugar

Directions

  1. Heat the oven to 375F.
  2. Grease the bottom and the sides of a 15 x 10  inch jelly roll pan and line with parchment paper. Set aside.
  3. In a mixing bowl add the butter and the sugar and cream until light and fluffy. Scrape the sides of the bowl and one by one, add the 3 eggs followed by the lemon extract.
  4. Add the baking powder and salt and slowly fold in the flour alternately with the milk and orange juice.
  5. Spoon the batter into the prepared baking pan and bake for about 23 minutes or until a toothpick inserted in the middle comes out clean.
  6. While the cake is baking, make the cranberry sauce.
  7. In a medium saucepan add the cranberries, sugar and orange juice. Cook over medium heat for about 10 minutes or until all the cranberries have popped and the sauce is thickened.
  8. Leave to cool completely.
  9. When the citrus cake is done, take it out of the oven and leave to cool 10 minutes in the pan. Sprinkle powder sugar on top of the cake, cover with a cutting board and turn. This way you’ll be able to remove the cake from the pan without breaking it into pieces or sticking to the cutting board.
  10. Remove the parchment paper, rip the edges and slice the cake in 3 slices (about 4 3/4 inch each slice) Wait until the cake and the cranberry sauce are completely cooled
  11. Place the first slice on the serving plate. Spoon half on the cranberry sauce on top of the cake and spread it all over. Top with a second slice of cake and spread the remaining cranberry sauce.
  12. Place the 3rd slice of cake on top and let sit for 10-15 minutes. You can refrigerate at this point, if you prefer.
  13. Now it’s time to make the icing.
  14. In a small bowl mix the powder sugar with the water and the lemon juice. You want the icing to be still pour-able but not too runny.
  15. Pour it over the cake, wait few minutes until it sets and decorate with the mandarin slices.
  16. Optional you can sprinkle some powder sugar.

Enjoy! This is a good dessert for Christmas as well!

The other days were for resting and visiting my parents. We put up our Christmas decorations and saw the movie Interstellar on Friday…I was the only one that wasn’t a fan of that movie. Saturday was spent at home hanging out. Yesterday was also a quiet day at home and for visiting my parents and here it is Monday already. Those days off just flew by! One last note or favor…my mom is still sick. She hasn’t gotten much better and we need prayers for her. Think you can help me out with that? I’d appreciate it!

Have a great day!

Besos,

Flor

Recipe source Roxana’s Home Baking

 

Give Thanks

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Hola!

I hope everyone is well!

I have been quite buys going to my parents house almost everyday to make sure my mom eats something and takes her meds. It’s been a bit hectic and I have been unable to post like I usually do. I think my moms recuperation is going to take a while so I will be running around crazy for a bit of the  near future.  I wanted to take a quick moment to let you know that I am thankful for many, many things. I have been very blessed. I am also thankful for you! Thank you for hanging in there with me and checking out my blog.

I usually send out a Thanksgiving card to my best friends but this year things  were too busy to even get cards done. I did make at least one card and I love the way it turned out.  This card is simple, has minimum stamping and yet makes and impact with the top layer.

I am currently doing like 5 things at one time. I am posting this, have a cake in the oven and in the process of making something else. Thanksgiving will be here at my house and I am getting everything ready.

Have a Happy Thanksgiving! Enjoy  your time with family and friends!

If you are Black Friday Shopping good luck to you…I will be sleeping comfortably  in my bed through all that madness!

Besos,

Flor

Supplies: Stampin Up!, PTI, misc items

 

Lemony Turkey Soup with Spinach and Orzo

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Hola!

I have all my Christmas decorations up! Yay! I always dreaded it because I had so much. Last year I gave away a lot of stuff.  It’s pretty manageable now. The next thing to do is finish Christmas shopping  and wrap gifts and we are set! I am not totally in the spirit yet but I hope I will get there!

I have totally been craving a turkey sandwich. A sandwich with nice roasted turkey,  thick bread, good cheese and of course real mayonnaise. I think I will roast a turkey breast this weekend so I can take care of that craving. By now most people have had their fill of turkey but not me!

I have this last recipe to use leftover turkey in. It was really good!

Lemony Turkey Soup with Spinach and Orzo

Ingredients

  • 8 cups  turkey stock (you can also use chicken broth)
  • 1 tsp. poultry seasoning
  • 1/2 tsp. dried thyme
  • fresh-ground black pepper to taste
  • 1 T chicken bouillon
  • 1 1/2 cups chopped onion (chopped small)
  • 1 1/2 cups chopped celery (chopped small)
  • 1 1/2 cups peeled and chopped carrots
  • 1/2 cup  orzo
  • 3-4 cups diced cooked turkey or chicken (cut a little larger than the vegetables)
  • 2-3 large handfuls coarsely chopped spinach leaves (about 3 oz.)
  • 2 T fresh-squeezed lemon juice

Directions

In a large pot add all ingredients except orzo, spinach and lemon juice. Allow to simmer until carrots are almost cooked (about 20 minutes). Add orzo and simmer for another 20 minutes or so. After orzo is almost cooked add spinach and lemon juice and allow to simmer about another 10 minutes.  Salt to taste. Serve hot or warm!
This was truly a simple soup. The original recipe is for the crock pot but I adapted it and just made it on the stove and it was delicious!
Besos,
Flor
Recipe adapted from Kayln’s Kitchen

Turkey Wild Rice Soup

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Hola!

I hope everyone enjoyed their Thanksgiving. Ours was very bitter-sweet. We had to put down our Lady on Friday. She was 14 1/2 years old. It has been heartbreaking. We were very lucky to have had her. She was the best pet anyone could ever ask for and had the sweetest demeanor. It is so hard to see your children in pain over their pet. Absolutely heart wrenching. She will be very missed.

Before our Lady was sick I had every intention of posting some soup recipes made with some left over turkey from Thanksgiving. I hope some of you still have some turkey…so I hope you don’t mind that this and the next post will be about turkey soups.

I really enjoy cream soups. I know that they are not really healthy for you but they sure are good! This Turkey Wild Rice Soup is no exception!

Turkey Wild Rice Soup

Ingredients

  • 1/3 cup uncooked wild rice

  • 2 cups water

  •  6 tablespoons butter

  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/3 cup finely chopped carrots
  • 1/3 cup all-purpose flour

  • 4 cups turkey broth
  • 2 cups chopped cooked turkey
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/2 teaspoon lemon juice
  • 3/4 cup half-and-half cream

Directions

  1. Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
  2. Melt the butter in a soup pot over medium heat. Cook and stir the onion, carrots and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain.  Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2-5 more minutes.
  3. Stir in the wild rice, turkey, salt and pepper. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

I served the soup with some delicious leftover beer bread. This soup was comforting and filling. It was just what we needed.

During this past week there were a couple of bad things happen but our Lady’s passing has been the worst. My nieces and nephews were over for a couple of days so it was a bit hectic. In five days I only left my house twice to go to the vet and yesterday we decided to get out. We were going to start some Christmas shopping but decided to wait until this week and instead decided to go see Catching Fire which was pretty darn good and we also had a chance to stop at Portillo’s for some tasty food. The hamburgers there are awesome! After that we started putting up our Christmas stuff and are trying to get into the holiday spirit as hard as it may be. It was the worst week ever but we are trying to move along!

Let’s hope this week will be better!

Besos,

Flor

Recipe source allrecipes

 

 

Thanksgiving, 2013

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Happy Thanksgiving!

It has been an eventful last couple of days here in the Rojas House! On Wednesday afternoon we had an overflowing toilet that I had to figure out how to fix quickly via telephone with my husband. A few hours later my daughter calls to tell me her card broke down so I had to run and go get her and have it towed. Yesterday we had to take our Lady (our 14-year-old English Setter) to the vet on emergency. These past few days have not been good and we are hoping we are done with the bad things for now.

In light of all that I am oh so grateful and thankful that we are all together and healthy!

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I am thankful for so many things that it would take days to mention them all! I am so very thankful for you! Thank you for taking the time to visit my blog and find out what’s going on around here. I hope that whatever I post brings at least a bit of inspiration to you.

Happy Thanksgiving to you and your familias!

Besos,

Flor

 

Calabaza en Tacha

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Good Morning!

All of my Thanksgiving grocery shopping is done! If I forget something minor I just change my menu a bit to go with whatever I have on hand. I am definitely not one of those to run out to the store for one item when the lines are super long…I can’t handle that! OK…I usually send my husband if I have to!

For me pumpkin season has come to kind of an end with Thanksgiving dinner. I have a gorgeous pumpkin recipe for you today .

This is delicious! You can have this  candied pumpkin as part of your Thanksgiving meal, dessert or even breakfast!

Calabaza en Tacha

Ingredients

  • 1 pumpkin (about 5lbs)
  • 2lb brown sugar
  • 2lb piloncillo
  • 1 cinnamon stick
  • 2 anise star
  • 10 cloves
  • ½ gallon water

Directions

For the caramel:

  1. In a pot add the water, cloves, anise star, cinnamon stick, piloncillo. Bring to a boil, reduce heat; cook until liquid is reduced by half.
  2. Prepare the Pumpkin:
  3. Wash outer skin, cut in 6 to 8 pieces; remove seeds and cut into slices.
  4. Preheat oven to 325 degree
  5. In a roasting pan bake pumpkin with caramel, for approximately  1 hour until pumpkin is tender, you will need to baste every  15 minutes.
  6. Serve warm with caramel.

Make sure you don’t eat the pumpkin skin! My mom makes the same recipe but using sweet potatoes. You would almost think the star of this dish is the pumpkin but I feel that it’s the syrup. It is just delicious and any leftover syrup you have could probably be incorporated into other recipes.

Happy Monday!

Besos,

Flor

Recipe Source SweetLifeBake