Thanksgiving Leftovers

This year I tried to really change up my leftover game after Turkey day. No offense to the traditional hot turkey sandwich, cold turkey sandwich with mustard or the big pot of turkey noodle soup. 

Giving myself a week, this is what I came up with & I must say, they are all Turk-a-licious!

Although, I didn't take a photo, I would always suggest making a batch of turkey stock. Use a large stock pot, add in the bones, roasted veggies, etc & fill with water to cover the bones. Bring to a boil, simmer for 2-3 hours. Strain, cool & store in the fridge. 

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First was the Turkey Eggroll's. Large egg roll wrappers filled with turkey, stuffing, mashed potatoes & green bean casserole. Seal the edges with water, wrap, roll & drop into the fryer. Whip up some extra gravy for dipping & enjoy! 

We quickly decided that this will be our after thanksgiving tradition from now on. 

Yes, they were that good! 

Leftovers for Breakfast???

Grab something round & press in some stuffing. Sear in a skillet with some olive oil till crispy on each side. 

Top with a poached egg, fried egg or some scrambled eggs. 

I make my stuffing with sausage so it was perfect in the morning with my coffee. 

Turkey Mac-n-Cheese topped with Fried Onions!

Using the turkey stock, I made a thick gravy (butter, flour & stock). Add some half/half, cheddar cheese & mozzarella. Garnish with parsley, parmesan & the fried onions. 

Turkey & Black Bean Enchiladas! 

Mix shredded turkey with black beans, green chili's, cumin & chili powder. Roll with some tortilla shells, cover with a green chili cream sauce & bake.

A-mazing! 

Store bought frozen pie crust with turkey, potatoes & veggies made this classic comfort dish...Pot Pie! 

Break up all the turkey eating with some beef! 

Use the leftover rolls & fried onions for a twist on your cheese burger.

Last but certainly not lest, switch up all the heavy eating for something light. 

Mix shredded turkey with celery, onions, red bell pepper, grapes, salt, pepper & mayo. This mixture is great on a sandwich but was wonderful in a salad with roasted golden beets, toasted almonds & homemade croutons. 

Ugh, thinking about all this food makes me full all over again. 

Start getting creative with your holiday leftovers. Its fun & delicious! 

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Enjoy & Always Cook with Love!

Chicken-Bacon Primavera

What You Will Need: Chicken (cooked & slice or shredded), bacon (chopped & crispy), onions, garlic, bell pepper, green beans, broccoli, butter, pasta, chicken broth & parmesan cheese.

**Take some help from the store & use a rotisserie chicken if you are short on time.

I would prefer this dish be made with a long pasta such as linguini but its easier for my child to eat a smaller noodle.    

First things first......Pour yourself a glass of wine & turn on some Italian music! 

Ora possiamo cominciare! 

Which means, Now we can begin! 

Place a pot of water over high heat & bring to a boil. Cook your pasta till al dente, drain & set aside.

In a large skillet. Melt some butter then sauté the sliced onions & chopped garlic. Cook 2-3 minutes.

Add in the chicken & cook another 2 minutes.

Trimmed green beans & bell pepper join the mix. Cook for 1-2 minutes. You don't want to overcook the beans & peppers. We don't want mushy veggies in our pasta! 

Now we will start building the sauce right in the pan.

Pour in about a half of broth. Bring to a boil. 

Add in the cut broccoli & simmer for 2 minutes. 

Throw in 3-4 Tablespoons of butter, season with salt & pepper.

Toss in the bacon pieces.

Sprinkle in plenty of parmesan, mix & boom....your ready to serve! 

Get a big bowl of your pasta & pile it high with the tender chicken, crisp bacon & fresh veggies. 

Don't forget to spoon over plenty of the buttery broth! 

Garnish with more parmesan & some chopped fresh herbs if desired. 

Enjoy & Always Cook with Love! 

Braised Beef & Portobellos.

What You Will Need: Beef (I have top sirloin strips), portobello mushrooms, red onion, red bell pepper, parsley, unsalted butter, grill seasoning, worcestershire sauce, flour & beef stock.

Preheat the oven to 250.

Cut the meat into medium size chunks & season well with the grill seasoning.

In a large, oven safe skillet, heat some olive oil & sear the meat on both sides. Don't move the pieces around because you want them to get a good crust. 

Into the skillet, add sliced onions & peppers. Stir & allow to cook for 2-3 minutes.

The portobello mushrooms go in next. I like to cut them thick so they don't completely disappear in the sauce. Mix & cook for another 2-3 minutes. 

Give a couple splashes of the worcestershire sauce & 2-3 tablespoons of butter.

Once the butter is melted, sprinkle in a little more then a 1/4c. of flour. Mix & allow all the flour to cook.

Pour in the beef stock till it almost completely covers the meat. Bring to a bubble, taste & adjust if necessary. 

Place in the oven for 1 - 1 1/2 hours. The longer, the better. Check on it about ever 30 minutes to make sure there is still enough liquid. If it appears to be getting dry, add in some more stock. 

Carefully bring the skillet out of the oven, sprinkle on plenty of fresh chopped parsley & your ready to serve!

Serve over egg noodles, creamy mashed potatoes or risotto! 

The meat is fall apart tender, the mushrooms are earthy, the sauce is rich and decadent! 

Enjoy & Always Cook with Love! 

Double "O" Burger

What You Will Need: Ground beef, green olives, red onion, scallions, garlic, grill seasoning, mayo & some worcestershire sauce. 

In a bowl, combine the beef with 3-4 cloves of chopped garlic, a couple of dashes of w. sauce, some grill seasoning & plenty of chopped olives. 

Mix & allow the meat to refrigerate for at least 30 minutes. The longer the time, the more olive flavor you will get. Overnight is best.

In a smaller dish, combine some mayo with a good amount of scallions. Mix & place in the fridge till your ready to plate. 

In a large skillet, heat some olive oil. Form your desired size patties & cook on each side till done. 

Feel free to grill the burgers if you would like. I prefer pan fried burgers because they remain juicier & you get a nice crust on each side. 

Once the meat is cooked, its time to plate, serve & devour!

Beef, raw onion & the scallion mayo.

It's simple but works so well together. The salty, olive beef with the sweet crunch of the raw onion & the cool, creamy finish of the scallion mayo......yum! 

Serve with your favorite burger sides & an ice cold beer! 

My Double "O" burger was accompanied by some oven roasted potato wedges & balsamic roasted brussel sprouts. 

Enjoy & Always Cook with Love! 

SLT: Salmon, Lettuce & Tomato Sandwich.

What You Will Need: Salmon filet, toasted bread of your choice, lettuce, tomato, mayo, fresh herbs & dill pickles. 

Use whatever herbs you have available. I have cilantro & some scallions but dill, parsley, basil & chives would work great too. 

If you are using frozen salmon, make sure it is thawed & pat dry. 

Heat a saute pan with some olive oil.

Season your filet however you like. I used a montreal seasoning blend & some sesame seeds. Creole seasoning or old bay would work good too. 

Flip the fish once you have a nice crust. It should only take 2-3 minutes per side depending on how thick your filet is. Remove from the heat and set aside.

In a small bowl, mix together your chopped herbs, diced pickle & the mayo. Season with a little salt & pepper.

To build, spread some of the herbed mayo on your piece of toast & lay the slices of tomatoes on top. Season those with salt & pepper.

Place your salmon on the tomatoes & then the rest of the herbed mayo. Top that with the crisp lettuce & your other slice of toasted bread.

Thats it! Easy & delicious! 

This sandwich is an absolute Showstopper!!!! 

Its the whole package, looks amazing & tastes even better!

Enjoy & Always Cook with Love!