6 Yummy Junk Food Recipes

From Denny: Here they are in all their glory! Junk food favorites! Actually, taken in smart portions you can enjoy them without calorie guilt. But hey! It's the Super Bowl AND Carnival season so what is Life without a little temporary excess? :) You can diet during Lent when you are supposed to give up your partying ways. That's what we do in Louisiana and it seems to work well.



I hiked on over to CBS to see what they were offering for the Super Bowl event and I think you will enjoy these recipes and video with author Katie Lee and host Harry Smith.



UPDATE: Underdogs GEAUX SAINTS win the Super Bowl 31 to 17!!!!!!!! Wow! Is New Orleans rocking in the French Quarter or what! This will be the first time that Marti Gras becomes a nine day celebration! :)



Recipes:



Chili-Cheese Dip

Buffalo Chicken Quesadillas

Insanely Good Turkey Tacos

Heavyweight Hoagie

Breaded Pork Cutlet Satay

Shrimp Po Boy






Watch CBS News Videos Online





Chili-Cheese Dip



Yield: serves 6 to 8 (about 3 1/2 cups)

Prep Time: 5 minutes

Cook Time: 20 minutes



From Katie: When I was in college we used to melt cheese and chili in the microwave on movie nights. I recreated my college junk food obsession with this chili-cheese dip that only takes a few more minutes than the microwave version. It's so good -- seriously, I need to step away from the tortilla chips.



INGREDIENTS:



1 pound ground sirloin beef

1 packet taco seasoning

1 (16 ounce) jar salsa

2 cups shredded cheddar cheese

4 ounces cream cheese, cut into cubes



METHOD:



In a medium skillet over medium heat, brown beef. Remove beef from skillet and drain on paper towels. Return to skillet and add taco seasoning and salsa. Bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in cheddar cheese and cream cheese and cook until just melted. Serve hot with tortilla chips.





Buffalo Chicken Quesadillas



Yield: 6 quesadillas (serves 6 to 8)

Prep Time: 20 minutes

Cook Time: 25 minutes



From Katie: I love the spicy flavors of buffalo chicken wings, but I usually only have them when I'm dining out. Making wings at home can be messy, but by using a store-bought rotisserie chicken with these quesadillas, I get all the same flavors but none of the mess. I like to serve my quesadillas with blue cheese dressing and celery sticks.



INGREDIENTS:



1 store-bought rotisserie chicken, shredded (about 4 cups)

3/4 cup buffalo sauce

2 cups shredded Monterey jack cheese

12 flour tortillas (soft taco size)

Nonstick cooking spray

Blue cheese dressing (from Steakhouse Night)

Celery sticks



METHOD:



In a large bowl, combine chicken with sauce and stir until evenly coated. Add cheese and toss to combine.



Evenly divide chicken mixture on six tortillas and top with remaining six tortillas.



Heat a large skillet over medium heat and coat with cooking spray.



Cook quesadillas, one at a time, about 3 to 4 minutes per side, using a spatula to turn. Cut into quarters and serve with blue cheese dressing and celery sticks on the side.





Insanely Good Turkey Tacos



From Katie: My friend Steve made me these tacos, named for his father, Herbie, who taught him the recipe. They are, without a doubt, the best tacos I have ever eaten. His secret ingredient is cheap Italian salad dressing. Amazing. Have an extra napkin handy because, as Steve says, "If they're not dripping down your hands, you didn't do something right."



INGREDIENTS:



For taco meat:



2 tablespoons canola oil

1/2 cup cilantro, minced

1 bunch scallions, thinly sliced

2 pounds ground dark-meat turkey

2 tablespoons of garlic salt

1/4 cup of chili powder

1 7-ounce can of chopped green chilies (medium heat)

1/4 cup of hot taco sauce (plus more for serving)

1/4 cup of green taco sauce (plus more for serving)



For salad:



1 head of iceberg lettuce, shredded

1 bunch scallions, thinly sliced

1/2 cup cilantro, minced

2 ripe tomatoes, chopped

1 ripe avocado, diced

1/2 cup Italian-style vinaigrette dressing, such as Ken's



For shells:



24 white corn tortillas

1 cup canola oil



For garnish:



1/2 pound shredded cheddar cheese

1/2 cup sour cream



METHOD:



In a large skillet over medium-high heat, heat the oil, cilantro, and green onions. Add chilies and cook 1 minute, stirring constantly. Stir in turkey, using a wooden spoon to break up the meat. As meat is browning, stir in garlic salt and chili powder. When turkey has cooked through, stir in the hot sauce and green sauce. Lower the heat to a simmer. Stir occasionally.



As meat simmers, toss all salad ingredients with dressing.



To make the shells: In a frying pan, heat oil over medium high heat.



Line a baking sheet or large plate with paper towels. When the oil is hot, use tongs to place each tortilla gently in oil one at a time.



After only 5 seconds, in one motion, turn the tortilla over and fold it in half. Cook 20 seconds, flip and cook an additional 20 seconds.



Lift out of oil and drain on paper towels. *The shells will not be too crisp when they come out of the oil.



But, they become too crisp to stuff if cooked any longer.



Assemble tacos by spooning meat into shells, topping with cheese, salad, and sour cream.









Heavyweight Hoagie



Yield: serves 6 to 8

Prep Time: 10 minutes

Inactive Prep Time: 10 minutes to cool bread, 30 minutes to press sandwich

Cook Time: 7 minutes



From Katie: This is the mother of all hoagies. I use a whole loaf of ciabatta with turkey, ham, and salami, but try mixing it up with roast beef or mortadella. I wrap the sandwich in aluminum foil and put a heavy iron skillet on top for about 30 minutes so that it smashes and is easier to eat and the flavors really meld together. Serve it on a cutting board and people can just cut their own sandwich.



INGREDIENTS:



1 loaf ciabatta, halved lengthwise

3 cloves garlic, minced

3 Tablespoons unsalted butter

2 Tablespoons minced flat-leaf parsley

1/3 cup mayonnaise

1/2 pound deli turkey, thinly sliced

1/2 pound deli ham, thinly sliced

1/4 pound salami, thinly sliced

1/4 pound provolone, thinly sliced

Salt and freshly ground black pepper

1 cup shredded iceberg

1/4 cup sliced hot banana peppers

1/4 cup thinly sliced red onion



METHOD:



Preheat the broiler.



In a small sauté pan over low heat, melt the butter with the garlic.

Continue to cook over low heat until the garlic begins to soften, about 2 to 3 minutes. Add parsley and cook another minute. Remove from heat and spread onto the inside of each side of the bread. Place under the broiler and toast until golden brown. Let cool.



Spread mayonnaise onto bread. Layer turkey, ham, salami and provolone onto bottom half of bread. Sprinkle with salt and pepper. Top with iceberg, peppers, and onion. Wrap tightly in aluminum foil and place a heavy-duty skillet (I use an iron skillet) on top. Let sit 30 minutes. Slice and serve.





Breaded Pork Cutlet Satay



Yield: serves 12 (about 28 skewers)

Prep Time: 25 minutes

Cook Time: 8 minutes



INGREDIENTS:



1 pound boneless pork chops

2 large eggs, lightly beaten

3 cups seasoned breadcrumbs

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper



Special Equipment: skewers



METHOD:



Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.



Place each pork chop between two sheets of plastic wrap. Using the flat side of a meat tenderizer, gently pound each chop until it's about ¼ inch thick. Cut each chop into strips.



Thread pork pieces onto skewers, working the skewer in and out of the meat. Using a pastry brush, brush each piece of pork with egg. Mix bread crumbs, salt and pepper in a shallow dish. Dredge each pork skewer bread crumbs until evenly coated. Refrigerate for 10 minutes. Place on prepared baking sheet and bake until cooked through, about 8 to 10 minutes.



Serve with barbecue sauce, if desired.





Shrimp Po Boy



INGREDIENTS:



2 pounds medium shrimp, peeled, de-veined and tails removed

1 3/4 cup buttermilk

1/4 cup hot sauce

1 1/2 cups cornmeal

1/2 cup all purpose flour

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

Peanut oil

3 soft hoagie rolls

Mayo

Shredded iceberg lettuce

Tomato slices

Lemon wedges



METHOD:



In a bowl, mix buttermilk and hot sauce. Add shrimp and toss to coat. Cover with plastic wrap and refrigerate for 20 minutes. In a shallow dish, combine cornmeal, flour, garlic powder, salt and pepper.



Heat a few inches of oil in a heavy bottom pot to 375 F.



Dredge shrimp in cornmeal mixture and fry about 3 minutes. Drain on a paper towel lined plate.



To assemble sandwiches, spread hoagie rolls with mayo, fill with shrimp, lettuce and tomato. Cut each hoagie in two or three sections. Serve with lemon wedges.





*** Be sure to check out more fun party recipes over at Comfort Food From Louisiana!





*** THANKS for visiting, come back often, feel free to leave comments, a big shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!

6 Super Bowl Junk Food Recipes

From Denny: Here they are in all their glory! Junk food favorites! Actually, taken in smart portions you can enjoy them without calorie guilt. But hey! It's the Super Bowl AND Carnival season so what is Life without a little temporary excess? :) You can diet during Lent when you are supposed to give up your partying ways. That's what we do in Louisiana and it seems to work well.

I hiked on over to CBS to see what they were offering for the Super Bowl event and I think you will enjoy these recipes and video with author Katie Lee and host Harry Smith.

Recipes:

Chili-Cheese Dip
Buffalo Chicken Quesadillas
Insanely Good Turkey Tacos
Heavyweight Hoagie
Breaded Pork Cutlet Satay
Shrimp Po Boy



Watch CBS News Videos Online


Chili-Cheese Dip

Yield: serves 6 to 8 (about 3 1/2 cups)
Prep Time: 5 minutes
Cook Time: 20 minutes

From Katie: When I was in college we used to melt cheese and chili in the microwave on movie nights. I recreated my college junk food obsession with this chili-cheese dip that only takes a few more minutes than the microwave version. It's so good -- seriously, I need to step away from the tortilla chips.

INGREDIENTS:

1 pound ground sirloin beef
1 packet taco seasoning
1 (16 ounce) jar salsa
2 cups shredded cheddar cheese
4 ounces cream cheese, cut into cubes

METHOD:

In a medium skillet over medium heat, brown beef. Remove beef from skillet and drain on paper towels. Return to skillet and add taco seasoning and salsa. Bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in cheddar cheese and cream cheese and cook until just melted. Serve hot with tortilla chips.


Buffalo Chicken Quesadillas

Yield: 6 quesadillas (serves 6 to 8)
Prep Time: 20 minutes
Cook Time: 25 minutes

From Katie: I love the spicy flavors of buffalo chicken wings, but I usually only have them when I'm dining out. Making wings at home can be messy, but by using a store-bought rotisserie chicken with these quesadillas, I get all the same flavors but none of the mess. I like to serve my quesadillas with blue cheese dressing and celery sticks.

INGREDIENTS:

1 store-bought rotisserie chicken, shredded (about 4 cups)
3/4 cup buffalo sauce
2 cups shredded Monterey jack cheese
12 flour tortillas (soft taco size)
Nonstick cooking spray
Blue cheese dressing (from Steakhouse Night)
Celery sticks

METHOD:

In a large bowl, combine chicken with sauce and stir until evenly coated. Add cheese and toss to combine.

Evenly divide chicken mixture on six tortillas and top with remaining six tortillas.

Heat a large skillet over medium heat and coat with cooking spray.

Cook quesadillas, one at a time, about 3 to 4 minutes per side, using a spatula to turn. Cut into quarters and serve with blue cheese dressing and celery sticks on the side.


Insanely Good Turkey Tacos

From Katie: My friend Steve made me these tacos, named for his father, Herbie, who taught him the recipe. They are, without a doubt, the best tacos I have ever eaten. His secret ingredient is cheap Italian salad dressing. Amazing. Have an extra napkin handy because, as Steve says, "If they're not dripping down your hands, you didn't do something right."

INGREDIENTS:

For taco meat:

2 tablespoons canola oil
1/2 cup cilantro, minced
1 bunch scallions, thinly sliced
2 pounds ground dark-meat turkey
2 tablespoons of garlic salt
1/4 cup of chili powder
1 7-ounce can of chopped green chilies (medium heat)
1/4 cup of hot taco sauce (plus more for serving)
1/4 cup of green taco sauce (plus more for serving)

For salad:

1 head of iceberg lettuce, shredded
1 bunch scallions, thinly sliced
1/2 cup cilantro, minced
2 ripe tomatoes, chopped
1 ripe avocado, diced
1/2 cup Italian-style vinaigrette dressing, such as Ken's

For shells:

24 white corn tortillas
1 cup canola oil

For garnish:

1/2 pound shredded cheddar cheese
1/2 cup sour cream

METHOD:

In a large skillet over medium-high heat, heat the oil, cilantro, and green onions. Add chilies and cook 1 minute, stirring constantly. Stir in turkey, using a wooden spoon to break up the meat. As meat is browning, stir in garlic salt and chili powder. When turkey has cooked through, stir in the hot sauce and green sauce. Lower the heat to a simmer. Stir occasionally.

As meat simmers, toss all salad ingredients with dressing.

To make the shells: In a frying pan, heat oil over medium high heat.

Line a baking sheet or large plate with paper towels. When the oil is hot, use tongs to place each tortilla gently in oil one at a time.

After only 5 seconds, in one motion, turn the tortilla over and fold it in half. Cook 20 seconds, flip and cook an additional 20 seconds.

Lift out of oil and drain on paper towels. *The shells will not be too crisp when they come out of the oil.

But, they become too crisp to stuff if cooked any longer.

Assemble tacos by spooning meat into shells, topping with cheese, salad, and sour cream.




Heavyweight Hoagie

Yield: serves 6 to 8
Prep Time: 10 minutes
Inactive Prep Time: 10 minutes to cool bread, 30 minutes to press sandwich
Cook Time: 7 minutes

From Katie: This is the mother of all hoagies. I use a whole loaf of ciabatta with turkey, ham, and salami, but try mixing it up with roast beef or mortadella. I wrap the sandwich in aluminum foil and put a heavy iron skillet on top for about 30 minutes so that it smashes and is easier to eat and the flavors really meld together. Serve it on a cutting board and people can just cut their own sandwich.

INGREDIENTS:

1 loaf ciabatta, halved lengthwise
3 cloves garlic, minced
3 Tablespoons unsalted butter
2 Tablespoons minced flat-leaf parsley
1/3 cup mayonnaise
1/2 pound deli turkey, thinly sliced
1/2 pound deli ham, thinly sliced
1/4 pound salami, thinly sliced
1/4 pound provolone, thinly sliced
Salt and freshly ground black pepper
1 cup shredded iceberg
1/4 cup sliced hot banana peppers
1/4 cup thinly sliced red onion

METHOD:

Preheat the broiler.

In a small sauté pan over low heat, melt the butter with the garlic.
Continue to cook over low heat until the garlic begins to soften, about 2 to 3 minutes. Add parsley and cook another minute. Remove from heat and spread onto the inside of each side of the bread. Place under the broiler and toast until golden brown. Let cool.

Spread mayonnaise onto bread. Layer turkey, ham, salami and provolone onto bottom half of bread. Sprinkle with salt and pepper. Top with iceberg, peppers, and onion. Wrap tightly in aluminum foil and place a heavy-duty skillet (I use an iron skillet) on top. Let sit 30 minutes. Slice and serve.


Breaded Pork Cutlet Satay

Yield: serves 12 (about 28 skewers)
Prep Time: 25 minutes
Cook Time: 8 minutes

INGREDIENTS:

1 pound boneless pork chops
2 large eggs, lightly beaten
3 cups seasoned breadcrumbs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Special Equipment: skewers

METHOD:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.

Place each pork chop between two sheets of plastic wrap. Using the flat side of a meat tenderizer, gently pound each chop until it's about ¼ inch thick. Cut each chop into strips.

Thread pork pieces onto skewers, working the skewer in and out of the meat. Using a pastry brush, brush each piece of pork with egg. Mix bread crumbs, salt and pepper in a shallow dish. Dredge each pork skewer bread crumbs until evenly coated. Refrigerate for 10 minutes. Place on prepared baking sheet and bake until cooked through, about 8 to 10 minutes.

Serve with barbecue sauce, if desired.


Shrimp Po Boy

INGREDIENTS:

2 pounds medium shrimp, peeled, de-veined and tails removed
1 3/4 cup buttermilk
1/4 cup hot sauce
1 1/2 cups cornmeal
1/2 cup all purpose flour
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Peanut oil
3 soft hoagie rolls
Mayo
Shredded iceberg lettuce
Tomato slices
Lemon wedges

METHOD:

In a bowl, mix buttermilk and hot sauce. Add shrimp and toss to coat. Cover with plastic wrap and refrigerate for 20 minutes. In a shallow dish, combine cornmeal, flour, garlic powder, salt and pepper.

Heat a few inches of oil in a heavy bottom pot to 375 F.

Dredge shrimp in cornmeal mixture and fry about 3 minutes. Drain on a paper towel lined plate.

To assemble sandwiches, spread hoagie rolls with mayo, fill with shrimp, lettuce and tomato. Cut each hoagie in two or three sections. Serve with lemon wedges.


*** Be sure to check out more fun party recipes over at Romancing The Chocolate!


*** THANKS for visiting, come back often, feel free to leave comments, a big shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!

Crowd Pleasing Easy Food: Ever Made Spaghetti in Foil?

From Denny: This is such an unusual idea - and - easy! What a spectacularly simple way to create a lot of inexpensive gourmet food for a crowd. I can just see this cooking over a tail-gating fire at a local football game. Oh, the wonderful smells... :)

Here's the video link as The Today Show is doing a special holiday guide of particular videos that are not available for embedding and this happens to be one of them: Spaghetti in Foil.



Spaghetti al cartoccio (spaghetti in foil)

From: Chef Rino Aprea, Areo Restaurant

Serves: 4

INGREDIENTS

• 2 tablespoons lightly salted butter
• 1 minced clove garlic
• 5 ounces heavy cream
• 6 ounces tomato sauce
• 40 pieces of shrimp (small to medium)
• 3 slices proscuitto, chopped
• 2 tablespoons Parmesan cheese
• 2 ounces cognac
• 1 pound spaghetti
• Pinch salt and pepper

DIRECTIONS

Preheat oven to 350 degrees F. Boil 8 quarts water.

While water comes to a boil, melt butter in a saute pan. Add minced garlic and cook two minutes. Add heavy cream, salt, pepper, tomato sauce. Cook for four minutes on high flame.

Add spaghetti to boiling water and cook for eight minutes. Drain pasta and add to sauce.

Add shrimps, proscuitto, cognac and Parmesan cheese. Stir and cook for two minutes on high flame. Remove from heat and put pasta in a bowl lined with aluminum foil. Seal foil in the shape of a Hershey’s Kiss. Put in preheated oven for two minutes.

Remove and serve immediately.

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Easy Party Foods: Short Ribs and Chicken Pot Pie

From Denny: Warm comfort food at a party only appetizer size, now we're talking! Now this one teaches the simplicity and ease of braising short ribs and then shows you how to portion it out for party food. How to serve chicken pot pie as a party food too.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Braised Short Ribs

From: Chef Michael Lomonaco, Porter House New York

Serves: 6 – 8

INGREDIENTS

• 6-8 pounds beef short ribs, on the bone, cut into 4 portions for a main course, or 6-8 pieces when served as part of a tasting menu
• 2 tablespoon olive oil
• 1 large onion, peeled and chopped
• 3 carrots, peeled and chopped
• 1 celery stalk, chopped
• 2 cloves garlic, peeled and crushed
• 1/4 cup tomato paste
• 2 cup red wine
• 3 cups low-sodium, store-bought beef broth
• Fine sea salt and freshly ground black pepper
• Bouquet garni seasoning packet: several generous sprigs of fresh or dry rosemary, thyme, oregano, several black peppercorns, 2 -3 bay leaves, 2 or 3 cloves; all enclosed and tied together in culinary grade cheesecloth

DIRECTIONS

1. Preheat the oven to 350°F.

2. Pour the oil into a wide, deep casserole, set on the stove top over medium heat. Season the short ribs with salt and pepper, add them to the pan, and brown evenly, approximately 5 minutes per side. Transfer the short ribs to a large platter to hold.

3. Add the onion, carrot, and celery to the casserole, brown for 5 minutes to lightly caramelize them. Add garlic, tomato paste, wine, and broth to the pan. Bring the mixture to a rapid boil, add the seasoning packet of bouquet garni and return the short ribs to the casserole, arranged evenly in one layer. The liquid should not cover the short ribs, but rather should rise 2/3rd up the hunks of meat, partially submerging them. If it seems like you have too much braising liquid or the short ribs are too tightly packed together, try dividing the short ribs and liquid among 2 casseroles for more even cooking.

4. Cover the casserole and place in the pre-heated oven, and braise the ribs approximately 2 ½ hours. Keep the meat partially submerged throughout the braising process, Should the braising liquid evaporate too quickly additional beef broth may be added.

5. After 2 ½ hours of cooking pierce the short ribs with a fork; if cooked enough, the fork will meet no resistance. If the meat still feels dense and the fork meets resistance return the casserole to the oven for an additional 30 minutes, checking again for tenderness afterwards.

6. Remove the casserole from the oven and let rest for 5 to 10 minutes before transferring the ribs to plate or platter. Degrease the braising liquid, strain it, discard the solids and return the short ribs to the liquid. The short ribs and their sauce can be served immediately; or cool thoroughly, cover and refrigerated for up 3 days. Re-heat thoroughly before serving.

7. Serve the short ribs family-style, passing the reduced braising liquid alongside in a sauce boat.



Chicken Pot Pie with Mushrooms, Tarragon, and a Flaky Pastry Top

From: Chef Michael Lomonaco, Porter House New York

Serves: 6-8

INGREDIENTS

To cook the chicken and make the broth:

• 1 large roaster chicken, 5 – 6 pounds
• Bouquet garni seasoning packet: several generous sprigs of fresh or dry rosemary, thyme, oregano, several black peppercorns, 2 bay leaves, 2 or 3 cloves; all enclosed and tied together in culinary grade cheesecloth
• 1 large onion, peeled, diced
• 2 large carrots, peeled, diced
• 1 stalks celery, diced
• 1 package frozen puff pastry, thawed, kept cold

For the sauce:

• 1 tablespoon olive oil
• 3 large shallots, finely minced
• 2 cups assorted mushrooms, shitake, oyster, cremini, sliced and broken up by hand
• 2 tablespoons butter
• 2 tablespoons flour
• 3 cups freshly made chicken broth
• 2 cups heavy cream
• 1 bunch fresh tarragon, leaves chopped
• Fine sea salt and freshly ground black pepper

DIRECTIONS

Cook the chicken and make the broth: may be prepared 1 day in advance

1. Wash the chicken under cold, running water and pat dry with paper towels. Put the chicken into a large pot, cover with cold water and bring to a boil over medium-high heat. Reduce to a simmer and cook for 15 minutes, carefully skimming off any impurities that accumulate on the surface.

2. Season with salt and pepper, add the bouquet garni seasoning packet, onion, carrots and celery. When the water returns to the boil, reduce to a persistent simmer and cook, uncovered, for 45 minutes.

3. When the chicken is thourougly cooked remove from the broth and cool. As the chicken cools, strain the broth from the chicken, and reserving the broth, discard the vegetable solids. When the chicken is thoroughly cold, strip off and discard the skin. Strip the meat from the bones, and shred using scrupulously clean hands and an immaculate work station. (If you wish you may now refrigerate the chicken and cooled broth for up to 48 hours.)

TO SERVE:

Pre-heat the oven to 375°F. Bake the Pastry tops

4. Use a pastry cutter dividing the cold puff pastry into 3-inch circles. Cover a cookie sheet with baker’s paper, place the rounds on the paper, and bake in the preheated oven for 5 minutes or until they are nicely browned. Remove the pastry and keep warm.

Make the pot pie filling and finish:

5. Heat the olive oil in a large pot or casserole over medium heat, add the shallots and sauté them. After 3 minutes, add the mushrooms, raise the heat, and cook for 5 minutes. Season with salt and pepper.

Add the butter to the mushrooms, allow to heat and bubble before adding the flour to make a quick roux to thicken the sauce. Add warm chicken broth, stirring in with a whisk; add the cream and bring the liquid to a boil, cook for 10 minutes. To the pot with the mushrooms, chicken broth and cream, add the chicken meat.

Bring to a boil, lower the heat and simmer for 20 minutes. Add the tarragon leaves, and transfer to small oven proof dishes or crocks (soufflé dishes will do), top each with a pastry lid and serve at once.

*** For more recipes visit Romancing The Chocolate. Thanksgiving Leftovers Ideas: 3 Entrees, 1 Dessert, Recipes, go here.

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