Ingredients

• 1 pound ground turkey
• 1 each small onion -- chopped
• 1 tablespoon chili powder
• 2 cups water
• 1 can tomato soup -- undiluted
• 1 can corn -- (12 oz.), undrained
• 1 tablespoon Worcestershire sauce
• 1 cup uncooked macaroni
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded cheddar cheese

Directions

1. In a large skillet, brown the meat and onion. Drain off the fat.
2. Add all the remaining ingredients, except the cheese. Cover, and simmer 20-30 minutes, or until the macaroni is tender.
3. Uncover, and sprinkle with cheese. Stir well. Continue cooking until cheese is melted.

Don’t know what to do with your leftover turkey? Give it a southwest twist with this tasty recipe.

Ingredients:

• 8 dried Guajillo chilies, seeds and stem removed
• 1 15-oz. can fire-roasted diced tomatoes
• 6 garlic cloves
• 2 tablespoons Extra Virgin Olive Oil
• 4 cups chicken stock
• 1/4 teaspoons sugar
• 8 Oz. Tortilla Chips
• 4 whole eggs, whisked in a bowl
• 1 large yellow onion, diced
• 1/2 lb. leftover roast turkey, cut into cubes
• 1/2 lb. thick-sliced smoked bacon, cooked crisp and broken
• 2 cups Oaxaca or Mozzarella cheese, grated
• 1/2 cup Queso Anejo or Cotija Cheese, grated
• 1/2 cup cilantro, chopped
• 1/2 cup Mexican Crema
• 1 avocado, peeled and sliced

Directions

1. In a 350-degree oven, toast the chilies for about a minute. Remove from oven, place in a covered pot over low heat with 1/2 cup of the chicken stock and simmer for 10 minutes. 
2. Transfer the chilies to a blender with the garlic, diced tomatoes and one cup of chicken stock and blend to a smooth paste. 
3. Heat a medium-sized pot over high heat, add the olive oil and when it begins to smoke add the paste. 
4. Stir constantly until it begins to thicken, about 4 to 5 minutes. Add the remaining chicken stock and sugar and simmer slowly for about 20 minutes, stirring frequently to prevent sticking. 
5. In a skillet over medium heat, scramble the eggs until they are done but not too hard. Remove and set aside. In a large bowl, toss the chips with all of the sauce. In a casserole dish, place a layer of 1/3 of the chips followed by 1/3 of the turkey, bacon, scrambled eggs, onions, cilantro and two cheeses. 
6. Repeat process two more times, leaving off the cilantro on the top layer. Place the casserole dish in a 375-degree oven for 15 minutes until the cheeses are melted. 
7. Remove from the oven, spoon onto plates, garnish with sliced avocado, drizzle with cream and sprinkle with the remaining cilantro.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!
Tips

• How to make gravy without the lumps
• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Know When Your Turkey is Done
• How to Stuff a Turkey
• Thanksgiving on a Budget
• The Vancouver Sun has a great Thanksgiving 101
• How to Cook a Thanksgiving Dinner
• Testing out the Canadian Living Thanksgiving Dinner
• Three alternative Thanksgiving dishes

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Roasted Thanksgiving Turkey Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Creamed Turnip Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags.

This recipe came from my friend Katherine Siebert after Jordon raved about it after having it at a dinner meeting.

Ingredients

• A large drizzle of vegetable oil or olive oil
• 1 tablespoon of red curry paste.  Cock Brand Thai Red Curry Paste was recommended by Katherine but I tried Thai Kitchen paste the first time
• 2 cans of organic coconut milk
• Fish sauce to taste (it cuts the heat so just add it to taste)
• Any vegetables or chicken you desire.
  • thinly sliced mushrooms, carrots, bamboo shoots, green beans and snow peas are all recommended
• Basmati rice

Directions

1. Start with heating the oil then adding the curry paste to combine. Add the coconut milk and stir for a bit.  Let it heat up.  Next add the fish sauce until it's a desirable heat. Then add any precooked chicken and vegetables.
2. Serve over cooked basmati rice.

If you have any, serve up some spring rolls and raw vegetables on the side.

In case you are looking for the perfect rub for your beer can chicken

Ingredients

• 1/4 cup paprika
• 1 tablespoon firmly packed dark brown sugar
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1 teaspoon celery salt
• 1 teaspoon freshly ground black pepper
• 1 to 3 teaspoons cayenne pepper, or to taste
• 1 teaspoon dry mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 can of beer (or alcohol free beer)
• 1 large whole chicken (4 to 5 pounds)

Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup.

Directions

1. Take three tablespoon of rub and set aside.  Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
2. Set up the grill for indirect grilling placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
3. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
4. Pop the tab on the beer can. Using a church key style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
5. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
6. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
7. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

• 6 skinless, boneless chicken breast halves - cut into chunks
• 4 limes, juiced
• 1 cup water
• 2 teaspoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 1 1/2 teaspoons ground black pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 1/2 cups chopped green onions
• 6 cloves garlic, chopped
• 2 habanero peppers, chopped

1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
4. Preheat an outdoor grill for medium heat.
5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Ingredients:

• 4 cubes chicken bouillon
• 1 (12 fluid ounce) can or bottle beer
• 4 cups water
• 1 1/2 cups cubed potatoes
• 1 cup chopped celery
• 1 cup diced carrots
• 1 cup chopped onion
• 1 (20 ounce) package frozen cauliflower and broccoli
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 pound processed cheese food (eg. Velveeta), cubed

Directions:

1. In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
2. Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.

Ingredients

• 12 chicken wings (about 2 pounds)
• 1/2  cup of all purpose flour
• 2 tablespoons butter or margarine
• 1/4 cup sliced green onions
• 1 medium clove garlic – finely chopped
• 1 cup (8 ounces) French Dressing
• 1 teaspoon thyme leaves
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1/2  teaspoon Frank’s Hot Sauce

Directions

1. If you want First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce. If you want Second Alarm Chicken Wings: Add 1-1/2 teaspoons hot pepper sauce. Third Alarm Chicken Wings: Add 2 teaspoons of Frank’s Hot Sauce.
2. In deep-fat fryer or large heavy skillet, heat oil to 375 degrees. Cut tips off chicken wings (save tips for soup.) Halve chicken wings at joint. Lightly coat chicken with flour, then carefully drop chicken, a few at a time into hot oil.
3. Fry, turning occasionally, 15 minutes or until golden brown. Drain on paper towels. Meanwhile, in large skillet, melt butter and cook green onions with
   garlic over medium heat, stirring occasionally, 3 minutes or until onions are tender. Remove from heat and stir in sweet n' spicy French dressing, thyme,
   oregano, cumin, and hot pepper sauce. Add chicken and toss to coat.
4. Serve with chunky blue cheese dressing and celery sticks.

• 2 tablespoons of butter
• 1/4 cup of flour
• 1 egg
• 1/4 cup of shredded Swiss cheese
• 2 cup of chicken (cooked, fine chopped)
• 1/4 cup of celery (finely chopped)
• 2 tablespoons of Pimento (chopped)
• 2 tablespoons of dry white wine
• 1/4 cup of mayonnaise

1. Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously.
2. Cook and stir until mixture forms a ball that doesn't separate.
3. Remove from heat and cool slightly.
4. Add egg; beat vigorously until smooth. Stir in cheese.
5. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff.
6. Bake at 400F for 20 minutes. Remove from oven; cool and split.
7. Combine remaining ingredients, 1/2 teaspoon salt and dash of pepper. Fill each puff with 2 teaspoons.

Ingredients

• 8 small boneless, skinless single chicken breasts (about 3 oz/90 g each)
• 1 tablespoon of hoisin sauce
• 1 tablespoon of honey
• 1 tablespoon of dark sesame oil
• 1 tablespoon of minced fresh ginger root
• 1 teaspoon of hot Asian chilli paste
• 2 cloves of garlic, minced
• 1 pound of Asian eggplant or zucchini (about 4), cut lengthwise in 1/4 inch slices
• 2 large onions, sliced
• 8 10 inch whole wheat flour tortillas (or 8 pieces of pita bread)
• 1/3 cup of hoisin sauce
• 2 cups of shredded lettuce
• 1/4 cup of chopped fresh cilantro or parsley

Directions

1. Pat chicken dry.  Combine 1 tablespoon of hoisin sauce, honey, sesame oil, ginger, chilli paste, and garlic.  Combine half of sauce with chicken and marinate in refrigerator until ready to cook.
2. Brush remaining marinade on eggplant and onion slices.  Grill eggplant and onions for a few minutes until browned and cooked through.
3. Grill chicken for 3 to 4 minutes per side until browned and cooked through but don’t overcook.  Cut vegetables and chicken into 2 inch pieces and toss together.
4. To warm tortillas, wrap in foil and place into a preheated (350 degrees) oven for five to ten minutes (or until warm)
5. To assemble, spread a spoonful of hoisin sauce over the middle of each tortilla.  Place chicken  and vegetable mixture in centre.  Top with lettuce and cilantro.  Fold up bottom, fold up sides and continue to roll up to enclose filling

Nutritional Information

1. Calories per serving | 340
2. Protein | 26g
3. Fat 7g
4. Cholesterol | 53 mg
5. Fibre | 4g
6. Sodium | 444g
7. Potassium 497 mg

Source: The Best of HeartSmart Cooking by Bonnie Stern

It’s been posted at The Google Blog by the Charlie Ayers, former executive chef for Google.  Since it used Google sized portions, here is a recipe portion convertor to convert it.

via

Ingredients

• 1 lemon
• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 4 medium carrots, cut lengthwise in quarters, then thinly sliced
• About 3 1/2 cans fat free chicken broth
• 1 cup water
• 1 package (10 oz.) frozen peas.
• 3/4 cup small bow-tie pasta, cooked as label directs.
• 3 tablespoons chopped dill
• 1/8 teaspoon freshly ground black better

Directions

1. With vegetable peeler or small knife, remove 3” by 1” strip peel from lemon; squeeze 1 tablespoon juice.
2. In nonstick 5- to 6-quart saucepan, heat oil over medium-high heat until hot.  Add shallot and cook, stirring frequently, until golden, about 2 minutes.  Add carrots, and celery and cook, stirring occasionally, until tender-crisp, 5 minutes.
3. Add broth, lemon peel, and water to saucepot; heat to boiling over medium-high heat.  Reduce heat to low'; cover and simmer until vegetables are tender, about 10 minutes.
4. Remove cover; stir in frozen peas and cook one minute longer.  Stir in cooked pasta, dill, pepper, and lemon juice; heat through.

Source: Soups & Stews by Good Housekeeping

This was a really mediocre recipe as listed.  I’ll post the original recipe and then post an improved version.

Ingredients

• 5 cups water
• 2 packages of (3 ounces each) chicken flavour or oriental flavour ramen noodle soup mix.
• 6 ounces of snow peas (about 2 cups)
• 2 green onions
• 1 large carrot
• 1 pound skinless, boneless, chicken breast
• 1 teaspoon Asian sesame oil

Directions

1. In a 4 quart saucepan, heat water with seasoning packets from ramen soup mix to boiling over high heat.  Meanwhile, remove strings from snow peas and cut each diagonally in half.  Slice green onions and shred carrot.  Cut chicken into 3/4 pieces.  Break ramen noodle block into 2 layers.
2. When water mixture boils, a snow peas, green onions, carrot, chicken an noodles.  Cook 3 to 5 minutes over high heat or until chicken just loses it’s pink color, throughout.  Remove saucepan from heat.  Stir in sesame oil.

Note: We all found the recipe really bland and it’s because it uses 5 cups of water instead of a combination of soup stock and water.  I would suggest going with 2 1/2 cups of beef soup stock and 2 1/2 cups of water.

Sources: Good Housekeeping: Budget Dinners

Ingredients

• 12 ounces linguine or fettuccine
• 4 teaspoons olive oil
• 1 pound ground chicken breast
• 1/2 teaspoon of salt
• 2 medium carrots, chopped
• 2 medium stalks celery, chopped
• 1 large (10 to 12 ounce) onion, chopped
• 1 clove garlic, crushed with press
• 1 can (28 ounce) crushed tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup reduced-fat milk (1% or 2%)
• 1/3 cup freshly grated parmesan cheese
• 1/4 cup loosely packed fresh parsley leaves, chopped (optional)

Directions

1. Heat large covered saucepot of salted water to boiling over high heat.  Add pasta and cook as label directs.
2. Meanwhile, in 12-inch non stick skillet, heat 2 teaspoons oil on medium 1 minute.   Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt.  Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally.  Transfer chicken along with any juices in skillet to medium bowl.
3. To same skillet, add remaining 2 teaspoons of oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally.  Stir in tomatoes, remaining 1/4 teaspoon salt and pepper; heat to boiling.  Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally.  Stir in cooked chicken and milk, heat through.
4. Reserve 1/4 cup pasta cooking water.  Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, if using and reserved cooking water.  Toss to coat.

Source: Good Housekeeping: Budget Dinners

Ingredients

• 6 ounces boneless skinless chicken breasts, cut into 1/2-inch pieces
• 3 1/2 teaspoons curry powder, divided
• 1 teaspoons olive oil
• 3/4 cup chopped apple
• 1/2 cup sliced carrot
• 1/3 sliced celery
• 1/4 teaspoon ground cloves
• 2  cans (about 14 ounces each) reduced-sodium chicken broth
• 1/2 cup orange juice
• 4 ounces uncooked rotini pasta
• Plain yogurt

Directions

1. Coat chicken with 3 teaspoons of curry powder.  Heat oil in large saucepan over medium heat.  Add chicken; cook and stir for 3 minutes or until cooked through.  Remove from pan; keep warm.
2. Add apple, carrot, celery, remaining 1/2 teaspoon curry powder and cloves to same saucepan; cook five minutes, stirring occasionally.  Add broth and orange juice.  Bring to a boil over high heat.
3. Reduce heat to low.  Add pasta, cover and cook 8 to 10 minutes or until pasta is tender, stirring occasionally.  Stir in chicken.  Top each serving with a dollop of yogurt, if desired.

I made this a couple of weeks ago and Jordon and the boys were not that crazy with it.  I think the orange juice made it too sweet and if I make it again, I will go with more broth and no orange juice.

Source: The Soup Bible

Jason Kottke thinks he may have it.

Legend has it this is the original recipe from the Anchor Bar (aka the birthplace for Buffalo wings), clipped out of a Buffalo newspaper by Meg's mother in the 70s and copied out longhand in Meg's recipe notebook.

You can try it here.

Ingredients:

• 3 medium eggs
• 1 ½ cups of half-and-half
• 1 tablespoon of butter, melted
• 1 ½ cup of lobster meat, coarsely chopped
• ¾ cup of Swiss cheese, grated
• ¾ cup of Cheddar cheese, grated
• 1 small onion
• 1 clove of garlic.
• ¼ teaspoon of dry mustard
• ½ teaspoon of tarragon
• 1 teaspoon of parsley
• Salt and pepper, to taste
• 1 packet of prepared pie crusts.

Directions:

1. Preheat your oven to 350°F (175°C).
2. Finely chop the onion and sauté in a little butter. Once onion is almost clear, crush the garlic and stir in; then remove from heat.
3. In a large bowl, beat the eggs thoroughly.  Add the half-and-half and beat again.
4. Stir in the lobster meat, Swiss cheese and Cheddar cheese. Add the onion and garlic, dry mustard, herbs, salt and pepper to the lobster mixture and combine thoroughly.
5. Pour into a pie crust that is lining a 9-inch quiche pan.  Bake for 45 minutes or until the quiche is set.  Allow to cool for 5 minutes before slicing

Wolfgang Puck is famous for a lot of great food, but if you had to choose the one item for which he would be most well known, it would be his pizzas.  This is his signature pizza dough recipe.

Once you have the dough made, check out his recipes for spicy chicken pizza, and pizza with smoked salmon and caviar.

Update: Fixed the broken link to the spicy chicken pizza.

This comes from a cookbook that belongs to my son Mark and is based on the movie Ratatouille.

Ingredients

• 3 eggs
• 1 1/2 cups milk
• 1 cup plus 2 tablespoons flour
• 1 tablespoon sugar
• 1/4 salt
• 2 tablespoons butter

Directions

1. Put all the ingredients in a blender in the order listed and blend until smooth.  Remove the lid and scrape down the sides with a rubber spatula.  Briefly blend the mixture again.  Set the covered blender in the refrigerator for at least 30 minutes or even overnight.
2. When it is time to cook the crepes, use a paper town to spread about 1 teaspoon of butter or vegetable oil in the bottom of a 8 or 9 inch shallow frying pan and place over medium heat. Blend the batter again to smooth in.
3. For the first crepe, pour 1/4 to 1/3 cup of batter into a measuring cup to gauge how much to use.  For the rest of the crepes, pour approximately that much batter right from the blender.  Cook each crepe.
4. Pour the batter into your heated pan, well to one side.  Immediately tilt and swirl the pan to evenly coat the bottom.  This should take about 5 seconds.
5. Cook the crepe on the first side for about 45 seconds, the quickly  flip it with a spatula and cool the other side for about half as long.
6. Swiftly invert the pan so the cooked crepe will fall into a large plate.  Rub a little butter or cooking spray on the pan before cooking the next crepe.

The cookbook has been a favourite of Mark’s for years and was a great introduction of him to cooking with a minimum of intervention and help from me.  If you can find a used copy and have younger kids, I would pick up a copy.