Quick Pot Sticker Soup - Page 4,224

ChiliPepper · ‎01-16-2015

ChiliPepper · ‎01-16-2015

RespectLife · ‎02-27-2012

@ChiliPepper wrote:

Turkey Cranberry Grilled Cheese

Turkey Cranberry Grilled Cheese is the ULTIMATE Thanksgiving leftovers meal! Turkey, cranberry sauce, and two cheeses are combined for this tasty sandwich!

Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 sandwiches

Ingredients
4 slices turkey breast may need more or less, just fit to sandwich
4 sliced cranberry sauce
2 slices havarti cheese
½ wheel brie cheese, sliced and rind shaved off
4 slices thick cut bread like sourdough
2 TBS oil
Instructions
To assemble sandwiches, lay 2 sliced of bread. Top with brie cheese (see photo, but just spread around as best as possible), then layer turkey, slices of cranberry sauce, and havarti cheese (one slice per sandwich). Top with remaining bread slices.
Brush top slice of bread with olive oil and set on grill olive oil side down. Brush olive oil on the top slice of bread. Close grill and cook 3-4 minutes, checking to make sure they don't burn. Flip the sandwiches carefully, then cook another 1-2 minutes, watching closely. Remove from grill.
Cool for a few minutes then cut in half and serve.
Recipe Notes
Recipe can easily be doubled or tripled to make additional sandwiches. I used about ½ a wheel of brie of this recipe.
How to cook in a skillet:
Grease a skillet and heat over medium/low heat. While that is going on, it's time to make your sandwiches!
Make your sandwiches, and butter each side of the bread that will touch the skillet. Cook for 3-4 minutes per side, making sure to keep the heat medium to avoid burning. Once toasty, flip and cook 2-3 minutes on the other side.

This looks SO good! Do you guys think it is using the canned jellied goo cranberry sauce?

I have one can left!

RespectLife · ‎02-27-2012

@Another new name Sue wrote:
Good recipe with suggestions for vegetables and the sesame oil I've not thought of. I made something like this yesterday with pot stickers, and it was just yummy. Especially so because I had homemade stock which I think makes a better soup than the boxed product. But sometimes I have to use boxed. I get the potstickers at Trader Joes in the frozen section. If you put 2-4 of those in a bowl, it's plenty. Especially for carb counters, you can control exactly how many carbs you are getting yet it's satisfying.

Allrecipes is one of my favorite recipe sites.

Thanks for posting this. It's good soup weather!

Welcome @Another new name Sue

This is one of my fav soups too! I use the mini potstickers usually to control carbs as well!

It is always soup season for me! LOL

RespectLife · ‎02-27-2012

I know I'm a little late...but this is the stuffing recipe that my family insists upon every year.

I have stuffed it in the bird as well...

WILD RICE CHERRY STUFFING

¾ c wild rice (The long black rice, that doesn’t look like rice! I use Haddad House found in the rice section)

1 T olive oil

1 lb pork sausage (I use Bob Evans Regular, you can use Sage if desired. Tried it once, but too strong for me)

2 c chopped onions

Chopped celery

½ c Fennel herb seeds (not the onion fennel)

½ lb Shiitake, white, baby bella, or cremini mushrooms quartered (or a combo of mushrooms

1 bay leaf

¾ t salt

½ t freshly ground pepper

½ c fresh flat-leaf parsley chopped

½ c dried cherries or dried cranberries (I use more, sometimes a combo but mostly dried cherries. I have also used Craisins, dried oranges and dried blueberries!)

½ c brown or wild long-grain rice, cooked according to directions (I use easy Unc Ben in the pouch) **Optional!!

½ c slivered almonds

Handful of stuffing mix (crushed, not croutons) to bind

May add some chix. broth if needed

Cook black wild rice according to instructions on pkg. just until tender but still has a slight crunch, approx. 40-50 mins. Remove from heat and cool to room temp. Can do this the night b4 since it takes so long.
Heat oil in large skillet. Add sausage and cook, breaking up w/ a spoon, 5 – 8 mins. till no longer pink. Add onions, celery, fennel, mushrooms, bay leaf, salt and pepper. Cook till vegs soften approx. 5 mins. Add parsley and cherries, cook 2 mins. Remove from heat.
Add brown/long-grain rice and almonds. I then add just a small handful of crushed stuffing mix and some chix broth if needed. This is not a traditional bread/crouton stuffing so just add enuf stuffing mix and broth to make it ‘stuffable’ OR serve as a side dish.