Turkey Cream Corn

2-3 cups leftover turkey, cubed
1 can sweet corn, drained
1 can condensed cream of mushroom soup
1 can water
pepper


Mix cream of mushroom soup and water in a pot, medium high heat. When it starts to bubble, add the turkey and let it simmer for 10 minutes. Add corn to the pot, gently fold into the mixture. Simmer, low heat, for another 5 minutes. Pepper to taste. Serve.


This recipe reminds me of my favorite lunch in elementary school: Turkey Corn Scallop. I had this entree in mind when I made up the recipe. Since my older daughter is a big corn fan, this dish is a hit with her!

Rotisserie Chicken

Buy it ready-made from Costco.
Serve immediately.


(This is my husband's recipe entry!)

Creamy Brussels Sprouts

1 lb brussels sprouts, washed and trimmed
1 cup heavy cream
1/2 tsp salt

Combine all ingredients in a two quart sauce pan. Bring to a boil and simmer for 10 minutes.
Serve.

Grilled Pesto Asparagus

1.5 lbs Asparagus
3 tbs Pesto sauce
2 tbs Olive oil
Salt & Pepper to taste

Wash asparagus, trim ends and pat dry (very important!)
Mix pesto sauce, olive oil, salt and pepper together.
Pour mixture all over asparagus, coat well.
Put them on the grill ! Yum!


This pesto mixture goes well with other veggies that you normally grill - portobello mushroom, eggplant, zucchini, bell peppers...

Tortilla Pizza

4 Soft Toco Flour Tortilla
1 can Tomato Sauce, 6 oz
1/4 Red Bell Pepper, diced
5 White Mushroom, sliced
1/4 Round Onion, chopped
1 bag of shredded Mozzarella cheese, 8 oz
5 Fresh Basil Leaves, chopped
Black pepper

Meat: some pepperoni slices or sausages, diced

Preheat oven to 350 degrees

Line cookie sheet with tin foil, spray with Pam and place tortillas on top.
Spread 1/2 can of tomato sauce over tortillas, add some cheese on each.
Place the meat, bell pepper, mushrooms, onions, basil on the tortillas.
Add remaining tomato sauce over the toppings, then cheese over everything.
Sprinkel black pepper to taste.
Bake 8 to 10 minutes or until cheese is melted and edges are toasted.

Kalua Pig

6 lbs of Country style pork ribs (either with or without bones)
2 tbs of Hawaiian sea salt
2 tbs of Liquid smoke

Wash and pat dry the meat. Spray crock pot with Pam.
Place ribs in crock pot. Sprinkle salt then liquid smoke all over the meat evenly.
Cook on "low" setting for 12 hours. If possible, stir meat at about 6 hours. Before serving, skim fat and discard bones. Place meat on serving dish, use fork to shred meat. Yum!



The traditional recipe uses pork butt roast and you will have to pierce the meat all over with a carving fork before salting it. I've experimented with the country style ribs and the Kalua Pig tasted the same as using the pork butt roast. And the best thing is that no piercing is necessary! Saving at least 10 minutes of prep time!

Also, Kalua Pig freezes well. So pack away the leftovers in your freezer for those too-busy-to-cook-days.

Baked Salmon

2 lbs of Wild Salmon fillet
Black pepper to taste

Mix the following together:
3/4 cups of mayonnaise
2 tbs of sugar
3 tbs of soy sauce

Preheat oven to 350 degrees. Line baking dish with tin foil or spray with Pam.
Place salmon, skin side down, on dish. Smother the mayo mixture all over the fish, sprinkle with black pepper. Cover the baking dish with tin foil and bake for 40 minutes.


This was a recipe from my friend Nora a looong time ago -- she was visiting from Seattle and brought salmon from Pike's Market. We had a party at Johnny's house. The fish was served with crackers, very ono! I've substituted other fish such as the mahimahi and it is still delicious!