Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six recipes to help you through the day, including Turkey and Sweet Potato Soup and Easy Crockpot Lasagna. Enjoy!

BLUEBERRY COBBLER

This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “Serve this delicious cobbler warm with ice cream for a wonderful summer treat. This is a great dessert to take to a cookout or summer gathering.” Prep Time: 15 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients:

4 cups fresh blueberries, about 20 to 24 ounces

3/4 cup sugar

2 tablespoons cornstarch

3/4 cup water

1/2 teaspoon cinnamon

1 tablespoon melted butter

1 1/3 cups flour

1 1/2 teaspoons baking powder

1/4 cup granulated sugar

dash salt

1/2 teaspoon cinnamon

1/2 cup milk

4 tablespoons melted butter

Preparation:

Grease an 8-inch square baking dish or similar 2-quart baking dish. Heat oven to 400° F. Pick over and rinse blueberries.

In a saucepan, combine the 3/4 cup sugar and the cornstarch, stirring to blend. Add the water and stir to blend. Bring the mixture to a boil over medium heat. Continue cooking, stirring constantly, until thickened and bubbly. Remove from heat and stir in the blueberries. Spoon berries into the prepared baking dish. Sprinkle the berry mixture with 1/2 teaspoon of cinnamon and drizzle with 1 tablespoon of melted butter.

In a mixing bowl, combine the flour, baking powder, 1/4 cup sugar, salt, and 1/2 tesapoon of cinnamon. Stir in the milk and 4 tablespoons of melted butter until all ingredients are moistened. Do not overmix.

With a tablespoon, spoon the batter over the berry mixture then gently pat to spread the batter over the berries. The batter doesn't have to cover completely. Bake for 25 minutes, or until the topping is nicely browned and the berry mixture is bubbly.

TURKEY AND SWEET POTATO SOUP

This also comes from Diana Rattray (see previous recipe). She writes, “Leftover turkey teams up with sweet potatoes, mixed vegetables, bacon, and optional mushrooms in this great-tasting soup. I used half-and-half, but you can use a lower-fat milk or light cream if you prefer.

“Aside from the chopping and cubing, there are very few preparation steps in this soup. Just simmer until it's done!

“If you don't care for mushrooms, by all means leave them out. Add a little more turkey or vegetables if you like, or add a replacement vegetable. A little pimiento would add some extra color to the soup. Finely diced ham would make a delicious substitute for the bacon.” Prep Time: 12 minutes; Cook Time: 30 minutes; Total Time: 42 minutes; Yield: 4 to 6 servings

To view this online, click here.

Ingredients

2 cups peeled and cubed sweet potatoes (about 1/2-inch dice)

1 cup sliced celery (about 4 ribs)

1 cup chopped onion

2 cups turkey stock or chicken stock, preferably no- or low-sodium

1/2 teaspoon dried leaf marjoram

1/4 teaspoon dried leaf thyme (may use 3/4 teaspoon poultry seasoning in place of the marjoram and thyme)

1 1/2 cups frozen mixed vegetables or peas and carrots, thawed in a colander under cold running water

4 strips cooked bacon, fried or baked, diced*

2 cups diced turkey

1 can (about 6 to 7 ounces) sliced mushrooms, drained, optional

2 cups half-and-half, milk, or light cream

kosher salt and freshly ground black pepper, to taste

Preparation

In a Dutch oven, stockpot, or large saucepan, combine the cubed sweet potatoes with the celery, onion, and turkey stock or chicken stock. Add the dried leaf marjoram and thyme, or about 3/4 teaspoon of poultry seasoning.

Bring the pot to a boil over medium heat. Turn the heat down to low, cover the pot, and simmer for about 20 minutes, or until the vegetables are tender. Add the mixed vegetables and simmer for 5 minutes longer.

Add the diced cooked bacon, cubed turkey, and mushrooms to the pot; continue cooking over low heat for about 5 more minutes. Add the milk, half-and-half, or light cream. Taste and add kosher salt and freshly ground black pepper, to taste.

Continue cooking until the soup is hot and just begins to simmer again.

Serve the soup with crackers or crusty rolls and a tossed green salad.

*To cook the bacon in the oven, heat the oven to 375° F. Line a rimmed baking pan with foil. Place a rack in the pan and arrange the strips of bacon on the rack. Bake for about 25 to 30 minutes, or until crisp. Drain on paper towels and then dice for the recipe.

SPAGHETTI PIE

This was featured on The Today Show a while back. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.

To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.

Ingredients

12 ounces spaghetti, cooked, 1/2 cup cooking water reserved

1 small yellow onion, chopped finely

1 pound ground turkey or sirloin beef

1 cup tomato paste, divided

3 large eggs

1 cup grated parmesan cheese

1 1/2 cup shredded mozzarella

2 tablespoons olive oil

Salt to taste

Preparation

Preheat oven to 350.

In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.

In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.

Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.

Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.

CHEESY BAKED TORTELLINI

This comes from Giada De Laurentiis of The Food Network's Everyday Italian. Total Time: 45 min; Prep: 10 min; Cook: 35 min; Yield: 4 to 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheesy-baked-tortellini-recipe.print.html?oc=linkback

Ingredients

Olive oil

2 cups marinara sauce

1/3 cup mascarpone cheese

1/4 cup chopped fresh Italian parsley leaves

2 teaspoons chopped fresh thyme leaves

1 pound purchased cheese tortellini

2 ounces thinly sliced smoked mozzarella

1/4 cup freshly grated Parmesan

Directions

Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.

Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

SKILLET CHICKEN POT PIE WITH CHEDDAR BISCUITS

This comes from The Baker Chick, who writes, "Though I made this with chicken this could be an easy vegetarian option by skipping the meat and just adding extra veggies!" I love that kind of flexibility! Yield: 6-8 servings

To view this online, click here.

Ingredients

For the Filling:

1 pound skinless, boneless chicken breast halves - cubed

4 cups chopped veggies, (potatoes, green beans, carrots, broccoli etc.)

1/2 cup butter (1 stick)

1 small onion, chopped

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

Other spices to taste (garlic, celery seed etc.)

2 cups of chicken broth

1 to 1 1/2 cups milk

For the Biscuits:

2 1/4 cups all-purpose flour

2 1/2 teaspoons baking powder

2 teaspoons sugar

3/4 teaspoon baking soda

1 teaspoon salt

6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes

6 oz Cheddar, coarsely grated (1 1/2 cups)

1 cup well-shaken buttermilk

Instructions

Place the chopped veggies* and chicken in a 12-inch cast iron skillet and cover with chicken broth and bring to a boil. Cook for 15 minutes or until the chicken is cooked through and the veggies have softened. Drain the veggies reserving the broth. Set both aside.

Wipe out the skillet and melt the butter. Add the chopped onion and cook, stirring frequently, until onions are soft and translucent. Add the flour, salt, pepper, and spices. Stir constantly until golden.

Slowly add 1 cup of milk and 1 1/2 cups of broth. Whisk liquids in until sauce is smooth. Stir frequently until thick and bubbly.

Add the chicken & veggies into the sauce mixture, tossing to combine. If mixture doesn't seem saucy enough, add more milk or broth and needed to thoroughly coat the chicken & veggies.

Preheat oven to 425F

For the Biscuits:

Stir together the flour, baking powder, sugar, baking soda and salt.

Add the butter chunks and use your hands to work them in, breaking them apart until coarse crumbs are formed with no bigger than pea sized chunks.

Stir in the grated cheese and then the buttermilk, stirring together until just combined.

Scoop the dough on top of the chicken/veggie mixture, spreading evenly with your hands.

Bake for 15-18 minutes, or until the biscuits are golden.

Notes

*Some veggies need more cooking time than others. I always add carrots, potatoes & green beans to boil in the broth mixture, but if I use broccoli I like it less cooked so I just add that in with the cream sauce at the end.

EASY CROCKPOT LASAGNA

This comes from Tablespoon.com, and starts off, "This lasagna tastes like you spent all day making it without all of the work." Prep Time: 15 min; Total Time 4 hr 15 min; Servings: 10

*Works best with a 4 to 6 quart size slow cooker.

Instructions

1 pound (16 ounces) ground beef

1/2 cup diced white onion

1 teaspoon minced garlic

1 (24 ounce) jar spaghetti sauce

1/2 cup water

1 (15 ounce) container ricotta cheese

2 cups mozzarella cheese

1/4 cup grated Parmesan cheese

1 whole egg

2 Tablespoons fresh parsley or 2 teaspoons dried parsley

6 uncooked lasagna noodles

Directions

In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.

Add spaghetti sauce and water and simmer for about 5 minutes.

Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.

Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.

Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.

Do not overcook and don't try to speed up the process by cooking it on high.