St. Patrick's Day is comming!

With St. Patrick's Day on its way, keep your kids busy with craft ideas. Make flags and banners for the parade and hats! Post pixs soon.

Turkey Pincle Holder (Eco Friendly Craft)

• Jigsaw
• A birch branch
• Printouts of our head, beak and wattle template
• Red, brown and orange construction paper
• Colored pencils (approximately 5" long)
• Scissors or craft knife
• Drill outfitted with a bit the same diameter as your pencils

• Hot glue gun

Turkey Rice Casserole

4 cups chicken broth

1/4 cup uncooked wild rice

1 3/4 cups uncooked long grain rice

2 cups sliced fresh mushrooms

1/2 cup fresh broccoli florets

1 small onion, chopped

1/4 cup grated carrot

1/4 cup sliced celery

2 tablespoons olive or vegetable oil

5 cups cubed cooked turkey

1 (2 ounce) jar diced pimientos, drained

1 teaspoon salt

1/2 teaspoon dried marjoram

1/2 teaspoon dried oregano

5 tablespoons all-purpose flour

3 cups milk

1/4 cup white wine or chicken broth

2 cups shredded Swiss cheese

2 cups shredded Cheddar cheese, divided

Directions

1. In a large saucepan, bring broth to a boil; add the wild rice. Cover and simmer for 25 minutes. Add the long grain rice; simmer 25 minutes longer or until tender.
2. In a large skillet, saute the mushrooms, broccoli, onion, carrot and celery in oil until tender. Add the turkey, pimientos, salt, marjoram and oregano. Stir in the rice.
3. In a large saucepan, combine the flour, milk and wine or broth until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Swiss cheese and 1 cup cheddar cheese until melted. Add to turkey mixture.
4. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheddar cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.

Wild Rice Turkey (One Dish Meal)

1 (6 ounce) package long grain and wild rice mix

3 cups cubed cooked turkey

1 (10.75 ounce) can condensed cream of chicken soup, undiluted

1 (8 ounce) can sliced water chestnuts, drained and halved

3/4 cup water

1/4 cup chopped onion

3 tablespoons soy sauce

1 cup soft bread crumbs

1 tablespoon butter or margarine, melted

Directions

1. Prepare rice according to package directions. Stir in the turkey, soup, water chestnuts, water, onion and soy sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes.
2. Uncover. Toss bread crumbs and butter; sprinkle over the top. Bake 15-20 minutes longer or until bubbly and golden brown. Let stand for 15 minutes before serving.

Bone In Turkey Soup

1 turkey carcass, cooked

4 (14 ounce) cans low-sodium chicken broth

1 onion, quartered

1 stalk celery, cut into 2 inch pieces

4 cloves garlic, crushed

2 cups chopped cooked turkey breast

1 (16 ounce) package frozen mixed vegetables

1 cup uncooked white rice

1 (15 ounce) can kidney beans, rinsed and drained

salt and pepper to taste

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon paprika

Directions

1. Place the turkey carcass in a large stockpot with a lid. Pour the chicken broth over the turkey to mostly cover. Drop in the onion, celery, and garlic. Bring to a boil over medium heat, cover, and simmer for 2 hours, turning the carcass occasionally.
2. Remove the carcass from the stock and set aside to cool. Remove the onion, celery and garlic from the stock and drop them into a blender along with about 1/2 cup of the stock, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the vegetable mixture moving before leaving it on to puree. Pour the pureed onion, celery, and garlic back into the stock.
3. Remove as much cooked turkey meat from the carcass as possible and add the meat to the stock. Stir in the chopped turkey breast, frozen mixed vegetables, rice, canned kidney beans, salt, pepper, oregano, basil and paprika. Bring the soup to a boil, cover, and simmer until the rice is tender, 20 to 30 minutes.

Gluten Free Hot Ceareal

1 cup brown basmati rice

1/2 cup quinoa

1/2 cup millet

1/2 cup buckwheat groats

1/2 cup sesame seeds

1/2 cup flax seeds

1/2 cup cornmeal

1/2 cup amaranth

Directions

1. Grind the basmati rice in a coffee grinder until it resembles a coarse powder. Empty the ground rice into a bowl. Repeat the process with the quinoa, millet, buckwheat, sesame seeds, and flax seeds. Stir in the cornmeal and amaranth. Store in an air tight container in the refrigerator until ready to cook.

Gluten Free Cheese and Herb Pizza

3/4 cup gluten-free all purpose baking flour

1/4 cup garbanzo bean flour

1/4 cup cornstarch

1/4 cup tapioca starch

1 1/2 teaspoons baking powder

1 teaspoon xanthan gum

1 teaspoon Italian seasoning

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 cup grated Parmesan cheese

    1 teaspoon white sugar

1 cup lukewarm water

1 (.25 ounce) package active dry yeast

 

1 egg

1 1/2 teaspoons olive oil

1/2 teaspoon apple cider vinegar

1 teaspoon white sugar

1/2 teaspoon minced garlic

1. Preheat an oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray. Stir the all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, baking powder, xanthan gum, Italian seasoning, oregano, salt, and Parmesan cheese together in a bowl; set aside.
2. Dissolve 1 teaspoon of white sugar in the lukewarm water in a small bowl. Sprinkle the yeast over top, and set aside until foamy, 3 to 5 minutes. Beat the egg in a separate bowl with the olive oil, vinegar, 1 teaspoon sugar, and the garlic until smooth. Once the yeast is foamy, whisk it into the egg mixture, then stir in the flour until no dry lumps remain. Press the dough into the prepared pan, leaving the outer edge slightly thicker than the center.
3. To par bake: Cook in the preheated oven 10 to 12 minutes until the dough has risen and has slightly firmed.
4. Once topped with your favorite toppings, continue baking at 425 degrees F (220 degrees C) until the crust is golden brown, 20 to 30 minutes. Remove the pizza from the pan, and cook directly on the oven rack for 5 minutes to crisp crust, if desired.