Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with free summertime recipes.
This edition of our "360 In the Kitchen" cookbook series focuses on dishes that are perfect for the long, hot south Louisiana summer. Coping with the heat and humidity of a New Orleans summer has been a way of life here from the beginning. From salads and dishes with lighter sauces to icy cool desserts, our cookbook gives you some creative recipe ideas to try without sacrificing any of the flavor that New Orleans cooks are known for.
Vegetable Bake with leftover Thanksgiving Turkey
- 2 cups mushrooms, sliced
- 3/4 cup red or yellow sweet pepper, chopped
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp. butter
- 1/4 cup all-purpose flour
- 1 Tbsp. Creole seasoning
- 1/2 tsp. dried thyme, crushed
- 1/4 teaspoon black pepper
- 2 cups milk
- 1 package frozen chopped spinach, thawed and well drained
- 2 cups rice, cooked
- 2 cups cooked turkey, chopped
- 1/2 cup Parmesan cheese, finely shredded
- In a 12-inch skillet cook and stir mushrooms, sweet pepper, onion and garlic in melted butter over medium heat until tender. Stir in flour, Creole seasoning, thyme and black pepper. Slowly stir in milk. Cook and stir until thickened and bubbly. Stir in spinach, rice, turkey and 1/4 cup of the Parmesan cheese.
- Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, in a 350 degrees oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.
Watch Chef Kevin Belton every Tuesday morning on Eyewitness Morning News on WWL-TV and WUPL.