Leftover Thanksgiving Turkey Soup

Leftover Thanksgiving Turkey Soup

by, Gina Meyers

2 cups of cubed turkey meat, white and dark

½ bottle of white wine (such as Papagni's Pinot Grigio)

2-3 bay leaves

4-6 cups of water

2 garlic cloves, unpeeled and chopped into tiny pieces

4 celery stalks, cut into 1 to 2 inch segments

3 medium carrots, peeled and cut into 1 inch segments, quartered

Salt and pepper to taste

4 Tablespoons of turkey stock from the leftover turkey gravy or the drippings of the cooked turkey (you may also go to the butcher and ask if they have turkey stock)

(substitute 1 to 2 chicken broth bouillon cubes)

Directions, in a crock pot, place all ingredients and put on low for 4 hours.

I used Papagni Vineyards Pinot Grigio in this recipe. Buy wine here:

Place in an Aladdin or Mason jar and give as gifts or store in the glass jars in the freezer. Aladdin Mason Jars, http://www.ginameyers.com, http://www.serendipitymediagroup.com

Pumpkin Pomegranate Spiced Biscotti, by, Gina Meyers

Pumpkin Pomegranate Spiced Biscotti

1 cup of sugar

4 Tablespoons of butter, softened

1/2 cup of canned pumpkin pie filling

1 large egg

1 1/2 teaspoons of vanilla extract

1/4 cup of pomegranate airls

3 cups of flour

1 Tablespoon of pumpkin spice

2 teaspoons of baking powder

1/2 teaspoon of cinnamon

1/2 teaspoon of salt

1/8 teaspoon of ground ginger

Directions: Preheat oven to 350 degrees. Place all of wet ingredients in a large bowl and beat with an electric mixer. Next, add dry ingredients and blend. Add pomegranate airls as a last step. 

2. 1. Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide. Place butter or olive oil on the cookie sheet. 
3. 2. Bake 20  minutes, or until slightly firm to the touch. Cool on baking sheet 5 minutes.
4. 3. Transfer to cutting board and cut diagonally into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.

Green Bay Packers Cookbook and the Unofficial Giants Cookbook, Don't Stop Believing, by, Gina Meyers

The Unofficial Green Bay Packers Cookbook and The Unofficial Giants Cookbook, Don’t Stop Believing: $4.99 and $9.99

Gina Meyers is best known as the author of The Unofficial Harry Potter Cookbook and Love at First Bite: The Unofficial Twilight Cookbook.  But there’s more to this classically-trained chef than just fantasy novels.  Meyers has also produced cookbooks for fans of two winning teams:  the Green Bay Packers and the San Francisco Giants.  And while the “Laces Out Bacon Wrapped Scallops” in the Packers book are just the same as the “Don’t Stop Believing Bacon Wrapped Scallops” in the Giants book, both are also “healthy and tasty.”

Press Release for Wine Tasting & Noni Julie's Biscotti Cookies for Papagni Winery, "Holiday Spirit Weekend", November 11th and 12th

"Holiday Spirit Weekend", November 11th and 12th, 2017
10:00 a.m.-5:00 p.m., Papagni Winery:
9505 Road 30 1/2

Madera, Ca 93636

FOR IMMEDIATE RELEASE

Papagni Wines (Madera, California)

Desiring to create a memorable “Holiday Spirit Weekend” for tasting room visitors on November 11^th and 12^th, (from 10-5pm) Papagni Wines will combine the pouring of selected award-winning wines with yummy Italian Biscotti Cookies from Noni Julie’s Biscottis, hand-crafted chocolates from Fab Delights, various dishes created by Executive Chef, Sherry Rovenstine with Central Valley Caterers, and Soul Full of Heart Author Claude Ball signing copies of his book, plus exhibits from local artists within the celebratory atmosphere of the upcoming Holiday Season.  Papagni’s bold reds (2011 Alicante Bouschet and 2015 Barbera), refreshing whites (2015 Pinot Grigio and 2015 Grenache Rose), and special dessert wines (2016 Muscat and 2003 Alicante Bouschet Dessert), will be enjoyed.  Updated information on recently-released wines will be provided at the sales desk, and escorted winery   tours will be available upon request.  Come and let us kick off your Holiday Season with a Merry Wine Weekend!!!   For more information, please visit: Papagni Winery, Noni Julie's Biscotti Italian Cookies

Life Lessons From My Pastor, "Fishing With The Master"

Peter from the bible had many obstacles. He had to overcome the reality of fatigue, it became challenging for him to do the right thing.

But remember when you rely on the experience of the master:

1) He will give you greater blessings.
2) He will give you a greater calling.
3) He will give you greater faith.

Remember to be a fisher for men, not for fish.

So when they pulled their boats up on shore, they left everything to follow the master.
They left the fish, they left their home, their family, their jobs, their livlihood. To Follow the Lord Jesus Christ. So Gob asks us to obey him even when we don't feel like it.

BBQ Beans, excerpt from Tailgate Teasers, by, Gina Meyers

BBQ Beans

8 ounces of bacon (can use turkey bacon or Applewood smoked pepper bacon)

Two 28-ounce cans of baked beans

2 red bell peppers, diced

1 yellow and 1 green bell pepper, diced (can use orange bell pepper too)

1 red onion, finely chopped

¼ cup of ketchup

9 ounces of barbecue sauce (your choice for flavor)

6 ounces of molasses, dark

¼ cup of honey

¼ cup of brown sugar

Salt and pepper to taste

(optional) ¼ cup of maple syrup

Directions: cut bacon into small pieces. Heat in a frying pan over medium high heat or cook in the microwave for 3-4 minutes (on a microwave safe plate with a paper towel covering the bacon). Cook until bacon is crisp, set aside.

Heat a large pot over medium heat, add baked beans and bacon and the bacon drippings and bring to a simmer. Add the diced pepper and onions and all of the remaining ingredients and simmer on low for 30 minutes. You may also add the ingredients to a crock pot and cook on warm for a couple of hours.

For this and other recipes, please go to: Tailgate Teasers, by, Gina Meyers

Word of the day

Small opportunities are often the beginning of great enterprises.

Eating Your Way Through History with Martin Luther, Hearty Potatoes au gratin, Luther Stew, Creamy potato, onion, and cheese soup, and Luther Cake

Eating Your Way Through History with Martin Luther

On October 31, 2017 marks the anniversary of the pivotal decision of Martin Luther to evoke change in the world. This is the date, October 31, 1517 that Martin Luther intended to open a dialogue with the Catholic Church and instead wound up starting the Lutheran church, a true reformation.

In celebration of this historic anniversary, celebrating Reformation Day, we will be introducing a few culinary creations to kick off the festivities.

Hearty Potatoes au gratin

4 cups of chopped potatoes, peeled and cubed

¼ cup of milk

Minced garlic

2 Tablespoons of cream cheese or grated cheddar cheese

½ teaspoon of salt

⅛ teaspoon of pepper

Directions: cut and peel potatoes and place in a saucepan with water. Bring to a boil, and reduce the heat to low. Cook for 20 minutes, or until soft. Once the potatoes are cooked, drain the water and add milk, garlic, cheese, salt and pepper. Mash the ingredients. Serve warm.

Luther Stew

2 ½ cups of water

1 ½ pounds of cooked lamb, diced

1 teaspoon of salt

¼ teaspoon of pepper

2 small onions, sliced

1 Turnip, diced

2 medium sized carrots, diced

1 celery stalk, diced

2 cups of cubed potatoes

Directions: Place enough water to cover meat in th pot; add onions, turnip, carrots, celery, and potatoes, and cook for 35-45 minutes. Thicken liquid with flour if necessary and serve stew with dumplings.

Dumplings

2 cups of flour

1 ¼ teaspoons of baking powder

¾ teaspoon of salt

1 Tablespoon of butter

⅔ cup of milk

Directions: Sift dry ingredients together, cut in butter, add milk to make dough soft. Roll ½ inch thick on a floured board. Cut into squares and drop into hot oil, cook 15 minutes or until dumplings are browned, makes 10 dumplings.

Creamy potato, onion and cheese soup

3 Tablespoons of butter

1 small onion, finely chopped

6 scallions, green part included, finely chopped

4 potatoes, cut into chunks

3 cups of chicken stock

Salt and pepper

⅔ cup of milk

⅔ cup of whipping cream

2 teaspoons of chopped fresh parsley, flat-leaf

¾ cup grated Cheddar cheese

Directions: heat the butter in a large pan over medium heat. Add the onion, scallions, and potatoes, cover and cook for 5-7 minutes, or until onions are tender.

Add the stock, bring to a boil. Cover and let simmer over medium-low heat for 20 minutes or until the potatoes are tender. Remove from the heat. Mash the potatoes and season to taste with salt and pepper. Stir in the milk, cream, and chopped parsley. Reheat, ladle into bowls and sprinkle with cheese and parsley.

Luther Cake

½ cup of butter

1 cup of chocolate chips

5 large eggs, separated

¾ cup of sugar

1 cup of ground almonds

⅓ cup of dried apricots, finely chopped

Directions: Melt the chocolate chips and butter together in the top of a double broiler and cool. Beat the egg yolks with the sugar until they become pale yellow. Mix the cooled chocolate mixture into the eggs and sugar mixture, blending in the ground nuts. Add the chopped apricots too. Next, beat the egg whites until stiff, and fold into the chocolate mixture. Place a pan of water on the bottom shelf of a pre-heated 375 degree oven. Finally, line the bottom and side of a 9-inch spring form pan with aluminum foil and place cooking spray or olive oil on the aluminum foil. Pour in the batter and bake for 45 minutes. Remove from the oven and cool in the pan for 15 minutes. Release the sides of the pan and carefully place onto a serving plate. Peel off the foil and allow to cool completely. To serve, dust with ground almonds, powdered sugar and garnish with dried apricots.

Cowboy Cookies, A Crowd Pleaser!

Cowboy Cookies

1/2 cup of butter, one cube, melted

1/2 cup of light brown sugar

1/4 cup of sugar

1 egg

1 teaspoon of vanilla extract

2 Tablespoons of cocoa, unsweetened

1 cup of all-purpose flour

1/2 teaspoon of baking powder

1/4 teaspoon of baking soda

1 cup of uncooked quick or old-fashioned oats

1 cup of chocolate chips, milk or semisweet

1/2 cup of raisins (optional)

1/2 cup of chopped nuts (optional)

Directions: Preheat oven to 350 degrees. Grease cookie sheets with cooking spray, a little bit of olive oil on a paper towel and/or butter. In a large electric mixer, add the butter, sugars add the egg and the vanilla extract; beat until fluffy. Next, combine flour, cocoa, baking powder, baking soda and mix, stir in melted butter, oats, chocolate chips and optional raisins and nuts. Roll into a ball and then slightly flatten, drop the Tablespoon sized balls on the cooking sheet, or roll and shape in your hand, then make sure they are about 2 inches apart on the baking sheet. Bake 10 to 12 minutes. 

Saki's Healthy Gazpacho Soup

On a recent trip to The Vue Restaurant, Lunch at The Vue Golf Course Restaurant I ordered Gazpacho. My friend Saki said she often makes a healthy version of Gazpacho Soup.

1) Place cucumber, bell peppers (any color), radishes, spring onions (and garlic optional) in a blender and whiz until smooth, next add coconut cream (Sugar-Free), Mr. & Mrs. T's Bold and Spicy Bloody Mary mix in a blender with ice and once again whiz until smooth, add avocado slices and cooked shrimp to your gazpacho. Taste again and add any additional seasoning. Garnish with Cilantro.

California Dreaming Breakfast Parfait In a Jar Recipe & short story, by, Gina Meyers

If necessity is the mother of invention, then that's exactly what happened yesterday while in Palm Springs, California. Let me tell you a little bit more about what happened. Me and my friend Saki took a road trip together for the first time. I drove us down to Palm Springs, California and we had plenty of time to talk as the trip down to the desert takes about six hours from Fresno where we both live. (Side note, she's a graphic designer and a photographer, and I'm a publisher and a cookbook author, and we are both very entrepreneurial, so the ideas were flying). I told her about a restaurant that me and my daughter Lauren dined at in Reykjavik, Iceland last summer where our entire meal was served to us in separate jars, including the appetizer and dessert. So the idea was percolating from the beginning of the trip but didn't officially get put into practice until yesterday morning.

Ok, maybe a lot of people are doing this, but up until Iceland I never really thought about it much, putting foods in a jar. Sure, baby food comes in a jar, jam, and so do my favorite Cara Mia Artichokes. But that was the extent to it.

So this morning, I decided to get creative in the kitchen and to whip up... wait for it, California Dreaming Breakfast Parfait In a Jar, a healthy breakfast composed of fresh spinach, sliced tomatoes, hard boiled egg, bacon all layered with Parmesan, Romano and cheddar cheese.

And remember, forget lunch being in the bag, you've got breakfast, lunch, and even dinner in the jar!

California Dreaming Breakfast Parfait In a Jar
Fresh spinach
1 hard boiled egg
2-3 strips of lean bacon (or turkey bacon)
1/2 of a small roma tomato
1 cheddar cheese stick (cut into bite sized pieces)
Romano, and Parmesan cheese, shredded (optional)

Directions:  in a small saute pan, add about 2 teaspoons of extra virgin olive oil and two large handfuls of spinach. With a wooden spoon,  slightly saute the spinach until it wilts. Keep an eye on the spinach, it cooks quickly.  On medium heat, once the spinach is cooked, set aside. In a small to medium sized pot, place water, 3/4ths of the way full and place an egg or two in the cold water. Heat the water on medium-high heat and cook the eggs for 8-10 minutes. The water will be boiling, if needed you may place a lid on the pot. Next, on a microwave safe plate, place two to three strips of bacon and cover with a paper towel. Microwave for two minutes and check, sopping up any excess bacon grease with the paper towel. Cook for another 1 to 2 minutes as needed for taste preference and crispiness. Once your egg has cooled, crack and discard the shell. If in a hurry, place your hot hard boiled egg in an ice bath of ice and cold water, this will make it cool down quicker.
On a cutting board, with a knife, cut bacon into bite sized pieces, dice up the hard-boiled egg, and dice the tomato into bite sized pieces. Layer the spinach, bacon, tomato, cheese and hard boiled egg in the jar. Can make the night before, just add the tomato in the morning. Can take your California Dreaming Breakfast Parfait in the car, on the go!

For a super quick breakfast, try The California Dreaming Breakfast Parfait In a Jar Express. Simply place two eggs in the Mason Jar and mix with a fork, add a little shredded cheddar cheese and spinach and place lid and shake. If needed, add a little milk a Tablespoon. Remove lid and place in microwave for 1 to 2 minutes or until eggs are fully cooked and fluffy.

Introducing The Breakfast Parfait In a Jar
On the go, no time to have a real meal. Take it with you. Health is important, don't jeopardize your health by not eating right. For these and other meal ideas, check out Gina's cookbooks, http://www.ginameyers.com

If you are ever in Iceland, check out Icelandic Tapas at: SmakkBarinn Food In a Jar Restaurant

Bewitching Beginning, short story about my first "magazine signing" at Barnes & Noble, by, Gina Meyers

“Write what you know”. That was what her writing instructor at the Community Adult Class said back in 1994 in an old musty smelling classroom at Clovis High School in Clovis, California. She had already been writing what she knew and what she knew a lot about was the television show Bewitched. How was that going to make her known? Or rather how was that going to make her money? Skinny, perky Gina, an entrepreneur at heart felt out of place in the writing class. She felt the intellectuals glaring at her cause she was young, well, 23, and they were concerned about grammatical errors and when to use a hyperbole in a sentence and all she cared about was the fact that her marketing and entrepreneurial zeal actually was resonating with others, fans, and moguls in the television industry.

 

Me at my first "magazine signing" at Barnes & Noble in Fresno, California with fans of The Bewitched TV Show. Note: I am holding a pen, it looks like a cigarette. Another note: All ages attended the signing. In the background, the Community Relations Manager.

By this time, Gina had already convinced Barnes & Noble to host a Bewitched Trivia night, now mind you Gina didn’t even have a book to sell, just a tiny scrawny cookbook that was printed off at Kinkos the night before per her cousin Paulette Grilli’s suggestion. And her mother too, she was there to help. She did have a magazine article, a Darrin Trivia Guide of sorts, the exact title was "Social Darrinism", a.k.a. Mangled Monikers and she served as a consultant for all things Bewitched and I Dream of Jeannie in the Collectible Nick at Nite Magazine, with a young John Travolta (From his Welcome Back Kotter Days) emblazoned on the cover. Further convincing was in order. Gina worked for a subsidiary of Xerox and worked at California Business Furnishings off of Brawley and Shaw in Northwest Fresno. The techy guys liked Gina and worked along side her cubicle upstairs in the more narrow than anything upstairs kind of long room. Her idea, put Elizabeth Montgomery’s face, aka Samantha Stephens from Bewitched on $100,000 fake colored bills. The graphic designers loved the idea and ran with it and Gina had plenty of Bewitched Bucks to hand out for the correct trivia answers during the evening festivities. She religiously met with the Barnes and Noble CRM (Community Relations Manager) and they cooked up a Halloween Costume Contest too, plus upstairs at the large and spacious Barnes & Noble there was a cafe of which it had been decided, Bewitched Blackberry Italian Sodas and a Tabitha Banana Latte would be on the Bewitching menu.

Further adding to the fun, The Fresno Bee decided to publicize the event in the Life Section and have Gina on the front cover. That involved runs downtown to The Fresno Bee for a photo shoot, and a couple of meetups with reporter Rob Vaneski. Answering Rob’s questions were interesting, her first taste of the news media had started to percolate and Gina kind of knew that publicity would be one of the most important features of sharing her love of the television show Bewitched.

Coffee and Conversations with Cookbook Author Gina Meyers

Personal Motto: Treat people the way I want to be treated.

Hobbies: Baking, cooking, journaling, knitting, walking, traveling, spending time with my kids. I also like roller skating and making homemade handcrafted soap.

Favorite Appetizer: My mom's artichoke cheese squares. Recipe found in my How To Cook Like a Hot Italian Mama. Purchase Today!

What I had for dinner last night: Flank Salmon with mushrooms sauteed in a little extra virgin olive oil.

Family Traditions? Too many to even list. Every New Years, we make Dream/Vision Boards. In the month of October, we visit a pumpkin patch and go on a steam train. Every November, we make a Thank-Full/Gratitude Journal.



To find out about how you can order Gina's books, please go to: Barnes & Noble Booksellers Online or in the store.

Broccoli Rabe, make it like a Native Italian

As a cookbook author, I am fortunate to travel and to meet wonderful people from all around the globe. Back in July of 2017, I was invited to the Jersey Shore, Ocean City to be exact. We had a traditional Italian Sunday Dinner of Pasta and Meatballs at Cynthia's Place. I'm not giving the dinner justice, we had perfect Italian wine, wonderful bread, yummy salad, fresh fruit, some of my Anise Gluten-Free Biscottis, and even Lemoncello Almonds (I didn't even know those existed!).

Even though I am a Native Californian, and Broccoli Rabe grows here, I never learned to cook it properly. Finding it is difficult at best, but that's for another blog post. UNTIL Now.

Broccoli Rabe

Directions: Fill a 3rd of a pot with water, not half, a 3rd, add brocolli Rabe and cook till tender with a fork to check. Once cooled, cut and toss out any of the thicker parts of the brocolli stem/stalk. Next, in a sauce pan, saute in extra virgin olive oil the brocolli rabe, add pinenuts and garlic. (in a separate pan, saute the pinenuts with nothing, just sort of roast them paying attention not to burn). Add more as a final step to the dish.

For these and other Italian Inspired dishes, Gina Ferrari Recipes. Check out How To Cook Like A Hot Italian Mama, by, Gina Ferrari Buy Today!

Coconut Rice With Mango Dessert, Spring Rolls, & Asian Sauce, excerpts from The Multicultural Kids Cookbook, by, Gina Meyers

Stock photo of Coconut Rice With Mango

Coconut Rice With Mango  Dessert
Easy
Jasmine rice
1 can of coconut milk
1 ripe mango
1-2 teaspoons of sugar
2 dashes of salt

Directions: Cook rice in a rice maker. Omit water and instead add coconut milk, follow the directions on the back of the rice box for how much water to rice ratio. Once rice is cooked, use a ice cream scooper to place on a plate. Add coconut flakes, coconut or vanilla ice cream to the side. Thinly slice the ripe mango and top it on top of the rice or flair it out on the dish to give it a "tropical" presentation.


stock photos shared by K.P. Phagnasay

Spring or Summer Rolls
(Spring or Summer, anytime Rolls)

Rice Wrappers
Vermicelli rice noodles
Shrimp (already cooked and cleaned)
Mint sprigs
Shredded carrots
Chopped cucumber
Romaine Lettuce

Directions: Follow the package directions for how to expand the rice wrappers, usually with water and a paper towel. Once your rice wrapper is malleable, first add washed and dried lettuce leaf. Continue to add ingredients, your mint springs, shredded carrots, chopped cucumber, cooked shrimp, rice noodles. Follow directions to roll your Spring or Summer Roll.
Spicy Sauce

 Spicy Asian Sauce
In a small bowl, add a diced Asian chili, garlic, fish sauce, a little sugar, hot water, add peanuts (check for allergies) (crush them in the coffee grinder). Mix and squeeze a whole lime to top off the mixture.

*Whenever working in the kitchen with knives or spice foods such as peppers, always ask a parents permission.

Laos is a tropical region where many fresh fruits such as mangos and bananas grow.

Kop Chai (cop jai) means Thank-you (request from the heart)

To purchase The Multicultural Kids Cookbook, Order Today!
These recipes are Laotian, South Asian Inspired recipes shared by K.P. Phagnasay of KP Studios.