Leftover Thanksgiving Hash

23 11 2014

Thought I’d kick off Thanksgiving week with a meal that features leftover turkey, perfect for brunch or dinner the day after the big feast! Hash is so versatile, making it a great vehicle for using up leftovers or random ingredients you have lying around. You can use any leftover roasted potato you have, roasted chicken in place of the turkey, as well as any green you have in place of the cabbage. Easy and delicious!

Leftover Thanksgiving Hash

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1 medium-large sweet potato, peeled, diced and roasted (or any leftover roasted potato)
  • Olive oil
  • Fresh sage, chopped
  • Kosher salt
  • Granulated garlic
  • Half a small-medium onion, chopped
  • 2 garlic cloves, minced
  • Pinch red pepper flakes
  • 1 apple, diced
  • 1 cup shredded Napa cabbage
  • Roasted turkey, shredded or diced
  • 2 eggs, fried, poached or however you like it
  • Black pepper

Preheat oven to 400. Toss diced sweet potatoes with a little olive oil, two leaves of fresh minced sage, salt and granulated garlic to taste. Spread in a single layer on a baking sheet lined with a silpat and roast for about 20 minutes until soft and browned, turning once half-way through. Remove from oven and set aside.

Meanwhile in a large skillet, heat some olive oil (a few turns of the pan) over medium. Add onion and cook until beginning to soften, 3-5 minutes. Add garlic, red pepper flakes and a few minced sage leaves and cook until fragrant, another minute. Add apple and cabbage and cook until apple begins to soften and cabbage wilts, 3-5 minutes, stirring occasionally. Season with salt to taste.

Add roasted sweet potatoes and turkey and cook until everything is hot and combined, a few minutes. While the hash if finishing, cook eggs however you like them, such as fried or poached.

Dish out the hash and top with cooked egg. Season egg with salt and pepper to taste. Serve with hot sauce.





Mini Phyllo Cup Bacon Cheese Balls

18 08 2014

I saw these fun little cheese balls in this year’s bacon issue of Food Network Magazine. I thought they were so cute and great for serving at a party, but didn’t want people to worry about having to spread them on something. So I came up with the idea to pop them in a mini phyllo cup and poof….the perfect individual appetizer, no utensils required!

Mini Phyllo Cup Bacon Cheese Balls

The following makes 45 (compliments of This Girl’s Gotta Eat and Food Network Magazine):

  • 1 package turkey bacon
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese (fancy shred works well)
  • 1 Tbsp dijon mustard
  • Zest and juice of half a lemon
  • Chopped chives
  • Sunflower seeds (no salt added)
  • 45 mini phyllo cups, thawed (3 packages of 15 – you can find them in the frozen section of your grocery store)

Preheat oven to 350. Lay a cooling rack inside a baking sheet and spray with non-stick spray. Lay bacon across the cooling rack in one layer. You will have to do this twice depending how many strips you can fit. Bake until crisp (check on the bacon every 10 minutes until it’s done). Remove from the oven and transfer to a paper-towel lined plate. Repeat and bake the final remaining strips of bacon. Allow all the bacon to cool.

While the bacon cools, mix the cream cheese, cheddar cheese, mustard, zest and lemon juice in a small bowl. Crumble 8 pieces of cooked bacon, and mix in with the cheese mixture.

Roll into 45 mini balls, lay in a single layer on a tray and cool in the fridge. Crumble the remaining bacon and store in a tupperware container in the fridge.

To save myself time, I did all of the above the night before I wanted to serve these.

The next day I baked the thawed phyllo cups at 350 for 5 minutes or so, to crisp them a bit. Remove cups from the oven and cool.

Next, combine some of the crumble bacon you saved, some chopped chives and some sunflower seeds in a bowl – just eyeball it. You can always mix more if you run out, or if you make too much, serve the garnish over a salad for lunch later.

Remove the balls from the fridge and roll in the bacon, chives and sunflower seeds – pressing slightly to adhere. Place one ball in each phyllo cup, and arrange on a platter to serve.





Pretzel and Breakfast Sausage Strata

27 07 2014

Here is another delicious, and super easy Orlando pretzel bun recipe. Serve Orlando pretzel hamburger and hot dog buns at your next cookout, then use the leftover buns the next morning for breakfast in this savory strata! These pretzel buns have between 7-9 grams of protein, making them a great addition to your breakfast or brunch menus.

Strata is a baked egg and bread dish, often with meat and/or cheese, and resembles a bread budding of sorts. My Mom has made a rendition of this strata for years, my most recent memory is for the morning of my wedding. As I made this today, I couldn’t help but think of the house filled with the smell of homemade breakfast, as all the gals ran around getting ready! Thanks, Mom, for always making sure I have a delicious home cooked meal (even well into adulthood), and for the basis of this yummy recipe!

I didn’t make this version with cheese, as I opted to top it with organic maple agave syrup instead, for the perfect salty and sweet bite. You could of course, top with a cheese of your choice before you bake instead.

Pretzel and Breakfast Sausage Strata

The following makes a 9 x 13 pan (compliments of This Girl’s Gotta Eat):

  • 4 leftover Orlando Pretzel Buns, split in half and cubed (I used 2 hamburger and 2 hot dog)
  • 1 lb bulk sausage, pork or turkey, or 12 breakfast patties – for my Fresh Fork friends, I used FF sausage and uncured bacon breakfast patties
  • 8 eggs
  • 2 cups skim milk
  • 2 tsp Worcestershire sauce
  • Sprinkle black pepper
  • Organic Maple Agave Syrup for garnish

Preheat oven to 350.

Heat a large non-stick skillet over medium heat. Add sausage and break up with a wooden spoon. If you’re using the breakfast patties, cube the meat up first to make it easier to break apart. Cook meat until browned and continue to crumble with the wooden spoon as it cooks. Transfer browned sausage to a paper-towel lined plate to soak up the grease.

Meanwhile, spray a 9 x 13 pan with non-stick spray. Cube the pretzel buns and place evenly in the bottom of the pan.

In a medium bowl, whisk the eggs, milk, Worcestershire and sprinkle of pepper. Do not season with salt, as the sausage will be salty enough.

Once the sausage is cool enough to handle, sprinkle it evenly over the cubed bread and top everything with the egg mixture. Using your hands, gently press the bread down so that it’s all coated with the egg mixture.

Bake 35-40 minutes, or until the eggs are set. Remove from the oven and let sit 5 minutes before serving. Slice into single servings and remove with a spatula. Top with a little maple syrup and enjoy.

You can make this a day in advance and bake the morning you want to serve. Just prep it all and store covered in the fridge. Bring to room temp before baking, or, bake a little longer if you put it in the oven cold.

More This Girl recipes featuring Orlando’s Pretzel Buns:

* Buns received courtesy of Orlando Baking Company. All thoughts and opinions are strictly my own.





Pretzel Brat-Mi

15 07 2014

I’m teaming up with Orlando Baking Company again, this time featuring recipes for their awesome pretzel buns! First up is this fun, party-worthy brat that’s a riff on a classic Vietnamese Banh Mi sandwich.

The zing and crunch from the slaw cuts through the richness of the brat perfectly. Pair it with this sturdy and flavorful pretzel bun which has a bit of a sweet note on its own, for one delicious summer bite!

Enjoy these for dinner, or cut them in half and serve them as an appetizer at your next cookout!

Pretzel Brat-MiThe following serves 2 (compliments of This Girl’s Gotta Eat):

  • 4 Orlando Pretzel Hot Dog Buns
  • 4 turkey brats, you can use whatever you like or have such as pork or chicken brats
  • 1 bunch of cilantro leaves, about 1 cup packed
  • 2 garlic cloves
  • 1 candy onion stem chopped, or 1/2 cup of sliced green onions
  • 2 Tbsp rice vinegar
  • Juice and zest of half a lime
  • 1/4 – 1/2 tsp habanero hot sauce, or whatever hot sauce you like (use less if you don’t like it as spicy)
  • 1/2 tsp kosher salt
  • 1/2 cup extra-virgin olive oil
  • 2 cups matchstick carrots
  • 1 cup shredded cabbage
  • 4 green onions, sliced for garnish

Add cilantro, garlic, vinegar, lime juice and zest, hot sauce, kosher salt and olive oil to a food processor and process until smooth. Will make about 1 cup. Toss with carrots and cabbage. You can add more carrots or cabbage to adjust the amount of the sauce to your liking too. Store covered in the fridge.

Preheat grill to medium-high.

Add some water to a large skillet. Add the brats, cover and cook over medium-high heat until plump and partially cooked, just a few minutes. Remove brats from the water and pat to dry. Transfer brats to pre-heated grill to finish cooking through and to get a char on the outside. Grill a few minutes on all sides. Remove from the grill and allow to rest a few minutes.

Place brats on pretzel buns, top with slaw and garnish with green onion. Serve with more slaw on the side if you’d like.

* Buns received courtesy of Orlando Baking Company. All thoughts and opinions are strictly my own.





Farro, Beans and Spicy Sausage Simmered in Red Wine

9 04 2014

This rustic dish is a twist on Panissa, a one-pot meal well known in the northwest Italian town of Vercelli, made with rice, beans, dried sausage and simmered in red wine. So deliciously savory and comforting! I went rogue on the ingredients, using farro as my grain of choice in place of rice. Because farro has a rather long cooking time, I make it over the weekend to save on cooking time during the week.

Farro, Beans and Spicy Sausage Simmered in Red Wine

Farro, Beans and Spicy Sausage Simmered in Red Wine

The following serves 3-4 (compliments of This Girl’s Gotta Eat with heavy inspiration from Piatto Unico):

  • 1 lb hot Italian turkey or pork sausage, casings removed (you could also use sweet or mild)
  • Extra-virgin olive oil
  • Half a large red onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 tsp dried rosemary
  • 1 Tbsp tomato paste
  • 1 and 1/4 cup red wine, I used Chianti (although Barbera is the wine of choice in Vercelli)
  • 1/2 cup low-fat, reduced-sodium chicken broth
  • 2 (15.5 oz) cans white beans, drained and rinsed
  • 2 cups cooked semi-pearled farro
  • Kosher salt
  • Grated parmesan

Heat a Tbsp or so of olive oil in a dutch oven over medium-high heat. Add the sausage and break up into small pieces with a wooden spoon. Continue to cook, stirring occasionally, until well browned, about 8-10 minutes. You should have a good amount of brown bits on the bottom of the pan, which will help add flavor to the dish.

Next, add the onion and cook until softened and beginning to brown, 5 minutes. Add garlic and rosemary and cook until fragrant, a minute or so. Add the tomato paste and stir to combine.

Deglaze the pan with 3/4 cup of wine, scrapping up all those browned bits on the bottom. Cook for a minute or two, then add the chicken broth and mix well. Bring to a bubble. Add the cooked farro and beans, and reduce heat to low. Season with a little salt to taste.

Simmer for 20 minutes, adding a splash of the rest of the reserved wine every 5 minutes. Stir often. Taste, and adjust salt before serving if needed.

Divide among plates and garnish with a good amount of grated parmesan. Serve with a side salad (pictured above is baby arugula dressed with a little olive oil, fresh lemon juice, salt, pepper and garlic powder). Serve with a glass of the wine you used to cook with. 🙂





Curried Turkey and Chickpea Pie

19 03 2014

Whether sweet or savory, there’s something special about serving pie…and this recipe is no exception. You can make a delicious and impressive dinner, fairly quickly! Don’t be intimidated by the phyllo dough, it makes this dinner phy-nominal 🙂

Curried Turkey and Chickpea Pie

Curried Turkey and Chickpea Pie

The following serves 4-6 (adapted from Everyday Food):

  • 2 Tbsp olive oil
  • 2 Tbsp minced fresh ginger (save time by using it from the tube)
  • 2 heaping tsp curry powder
  • 1 lb lean ground turkey
  • 2 Tbsp low-sodium chicken stock
  • 1 large can chickpeas, drained and rinsed
  • Half a bag of frozen peas, thawed
  • 1/2 cup cilantro, chopped
  • Salt and pepper
  • 6 sheets thawed phyllo dough

Preheat oven to 400. In a large nonstick skillet, heat oil. Add ginger and curry powder and cook for 2 minutes. Add turkey and chicken stock. Saute turkey until cooked through, breaking up with a spatula, about 10 minutes. Stir in chickpeas and cook until warmed through. Add peas and cilantro. Season with salt and pepper to taste, then allow to cool slightly.

Lay 1 sheet of phyllo on a work surface and lightly brush with olive oil. Keep the extra phyllo covered while you do this. Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brush each with oil. Gently transfer the stack to a 9-inch pie plate sprayed with nonstick spray. Fill with turkey mixture, then fold edges of phyllo over top.

Bake until golden brown, 20 to 30 minutes. Remove from the oven, transfer pie to a cutting board, cut into pie pieces and serve.





Turkey and Kale Penne With Marinara

3 03 2014

Creating new dishes can be as simple as revisiting ones you’ve already made, and adding a new twist. I went back to my Zucchini “Ravioli” or “Lasagna” With Turkey and Kale Filling to make this pasta. This time I used the filling from the lasagna to make the base of the penne. A new vehicle for similar flavors, but just as tasty.

I’ve already thought of a third way to use these ingredients to make yet another delicious dish, which I’ll be serving at an upcoming dinner party. Stay tuned for that coming later this month!

Turkey and Kale Penne With Marinara

Turkey and Kale Penne With Marinara

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • 1 box (13.25 oz) whole wheat penne
  • Extra-virgin olive oil
  • 1 lb lean ground turkey
  • 1 cup packed chopped kale
  • 1 cup part-skim ricotta cheese
  • 1 onion, diced
  • 4 cloves garlic, minced
  • Pinch of red pepper flakes
  • 1 large can (28 oz) crushed tomatoes
  • Handful fresh basil, chopped
  • Salt and pepper to taste
  • Grated parmesan cheese

Bring a large pot of water to boil and season with salt. Add penne and cook to al dente, according to package directions.

In a large skillet, heat 1 Tbsp oil over medium heat. Add half the diced onion and saute for about 5 minutes, until softened. Add half the minced garlic and saute until fragrant. Season lightly with salt to taste. Add ground turkey and raise the heat to medium-high. Saute, until meat is cooked all the way through, about 5 minutes. I used a little homemade sausage seasoning to add some extra flavor to the meat. You can skip this step, but here’s the recipe for the seasoning I use: https://thisgirlsgottaeat.wordpress.com/2014/02/05/sweet-potato-spicy-turkey-sausage-soup-with-kale/.

While the meat cooks, make the marinara. In a saucepan, add another Tbsp or so of oil and heat over medium-high heat. Add the rest of the diced onion and cook for a few minutes until soft. Add the rest of the minced garlic and a pinch of red pepper flakes, cook for another minute. Add tomatoes and basil, bring to a boil, season with salt and pepper to taste, then reduce heat, cover and simmer 10 minutes, stirring occasionally. Off heat, use an immersion blender to puree the sauce slightly.

Meanwhile, add kale to a food processor and pulse until finely chopped. Add ricotta, 2 Tbsp grated parmesan, salt and pepper to taste. Process until smooth. Once the turkey is cooked through, mix in the kale-ricotta puree.

Drain the cooked penne and add to the turkey and kale mixture. Cook over low heat for a minute, tossing constantly, until well combined.

To serve, plate some of the turkey and kale penne and top with a little marinara. Garnish with parmesan cheese.





Turkey Pot Pie With Phyllo Crust

24 02 2014

Turkey pot pie is a deliciously warm and comfy casserole, but it can be heavy. I’ve lightened this up using whole wheat flour, skim milk and oil instead of butter. And you can still achieve a classically crispy crust by using light phyllo dough. Isn’t it gorgeous? So much so that you might not believe there’s deli meat in this (fresh, not processed and whole cut though)! It’s not my top choice, turkey or chicken breast is preferred, but in an effort to use up a big pile of freshly sliced turkey meat, I got creative. 🙂

Turkey Pot Pie With Phyllo Crust

Turkey Pot Pie With Phyllo Crust

Turkey Pot Pie With Phyllo Crust

Turkey Pot Pie With Phyllo Crust

The following makes 4 servings (adapted from Cuisine at Home):

  • 8 oz mushrooms, sliced
  • 1 Tbsp minced fresh thyme
  • Olive oil
  • 1/2 cup whole wheat flour
  • 1/2 cup dry sherry
  • 2 cups reduced-fat, low-sodium chicken or vegetable broth
  • 1 cup skim milk
  • 2 tsp fresh lemon juice
  • Salt and pepper to taste
  • 2 cups chopped cooked turkey, you could also use chicken
  • 2 and 1/2 cups frozen mixed vegetables, thawed and patted dry
  • Phyllo dough, thawed at room temperature

Preheat oven to 400.

Cook mushrooms and thyme in 6 Tbsp oil in a saute pan over medium heat until softened, about 5 minutes. Stir in flour and cook 1 minute.

Deglaze the pan with 1/2 cup sherry; cook until nearly evaporated. Whisk in broth and milk; cook until thickened to desired consistency, 10-12 minutes. Add lemon juice; season with salt, pepper and a little more sherry to taste. Remove from heat and stir in turkey and minced vegetables.

Pour into a 9 x 13 baking dish sprayed with non-stick spray. Place the 9 x 13 on a baking sheet lined with foil, in case any of it bubbles over while cooking. Alternatively, you could also use four 1 and a 1/4 to 1 and 1/2- cup ovenproof baking dishes arranged on a baking sheet.

Place a phyllo sheet on a flat surface; and cover the remaining sheets with a damp towel while you work. Working fast, roll each phyllo sheet into a loose tube. Place rolled tube on top of casserole. Repeat by rolling up and placing on top of casserole until the top is completely covered. The number of phyllo sheets needed will depend how tight you roll them into tubes, I’d say 8-10 total. Brush with a little oil over the top of the casserole and sprinkle with a little thyme for color.

Bake until crust is golden and filling is bubbly, about 30-40 minutes (note: if you use the individual baking dishes, you should only have to bake for about 20 minutes). Let casserole cool for 10 minutes before serving.





Zucchini “Ravioli” or “Lasagna” With Turkey and Kale Filling

19 02 2014

The idea of using veggies as an understudy for pasta ravioli or lasagna is brilliant. I’ve seen pics for this all over pinterest, but the blog I finally stumbled on to check out the how-to for the ravioli, was CupcakesOMG!. Her how-to pics using squash are fab, so much so, that I’m not going to recreate them, I’ll just link you to them here.

I used zucchini instead of squash, and went rogue on the filling and the sauce, but don’t feel confined to either of our recipes – use whatever filling and sauce you’d like. Once you get the ravioli or lasagna technique down, the variations are endless!

I set out to make the ravioli tonight, however I underestimated how long it would take. It’s not hard, it’s just a little time-consuming. So after making a few of the ravioli, I switched my game plan and built a zucchini lasagna out of the remaining ingredients and baked them both together. Below I show both options…both are equally delicious!

Zucchini "Ravioli" or "Lasagna" With Turkey and Kale Filling

Zucchini “Ravioli” or “Lasagna” With Turkey and Kale Filling

Zucchini "Ravioli" or "Lasagna" With Turkey and Kale Filling

Zucchini “Ravioli” or “Lasagna” With Turkey and Kale Filling

The following serves 3-4:

  • 4-5 small-medium zucchini
  • Extra-virgin olive oil
  • 1 lb ground turkey
  • 1 cup packed chopped kale
  • 1 cup part-skim ricotta cheese
  • 1 onion, diced
  • 4 cloves garlic, minced
  • Pinch of red pepper flakes
  • 1 can (15 oz) crushed tomatoes
  • Handful fresh parsley, chopped
  • Salt and pepper to taste
  • Shredded sharp provolone
  • Grated parmesan cheese

Preheat oven to 400.

Cut ends of the zucchini off and slice down the middle so you have two halves. Using the narrowest setting on your mandolin, slice the zucchini into long, flat strips.

In a large skillet, heat 1 Tbsp oil over medium heat. Add half the diced onion and saute for about 5 minutes, until softened. Add half the minced garlic and saute until fragrant. Season lightly with salt to taste. Add ground turkey and raise the heat to medium-high. Saute, until meat is cooked all the way through, about 5 minutes. I used a little homemade sausage seasoning to add some extra flavor to the meat. You can skip this step, but here’s the recipe for the seasoning I use: https://thisgirlsgottaeat.wordpress.com/2014/02/05/sweet-potato-spicy-turkey-sausage-soup-with-kale/.

While the meat cooks, make your sauce. In a saucepan, add another Tbsp or so of oil and heat over medium-high heat. Add the rest of the diced onion and cook for a few minutes until soft. Add the rest of the minced garlic and a pinch of red pepper flakes, cook for another minute. Add tomatoes, bring to a boil, season with salt and pepper to taste, then reduce heat, cover and simmer 10 minutes, stirring occasionally. Off heat, add parsley and use an immersion blender to puree the sauce slightly.

Meanwhile, add kale to a food processor and pulse until finely chopped. Add ricotta, 2 Tbsp grated parmesan, salt and pepper to taste. Process until smooth. Once the turkey is cooked through, remove from heat and mix in the kale-ricotta puree.

Assemble the ravioli by just barely overlapping two strips of squash next to each other lengthwise. Do the same over the middle of the first two strips, but perpendicular, creating a cross or “t” shape. Spoon the turkey/kale filling in the center of the cross, then bring all the ends of the squash strips together, overlapping each other, to create a square-looking “ravioli”. Check out the blog linked above for specific how-to pics.

Spray a casserole with non-stick spray and put a little of the tomato sauce on the bottom (just enough to coat the bottom). Next, place the ravioli seem-side down. If making the lasagna instead, lay strips of zucchini end to end, across the whole casserole dish, on top of the sauce. Add a layer of the meat mixture, top with another layer of zucchini. Add the remaining meat and top with a final layer of zucchini (from bottom to top it should be zucchini, meat, zucchini, meat, zucchini). Add a layer of sauce on top of the zucchini and finish with a layer of shredded provolone.

Regardless if you’re making ravioli or lasagna, cover casserole with foil and bake for 15-25 minutes, or until zuchini is tender and the filling is warmed through. Remove foil and bake uncovered for another 5 minutes.

To serve, dish out ravioli or lasagna and top with a little more sauce if desired. Garnish with parmesan cheese and serve with a salad.





Cauliflower Mac And Cheese With Keilbasa

7 02 2014

Here’s an easy and super healthy mac and cheese homemade right on the stove…but this isn’t from any box! Food Network came up with a brilliant spin on this comfort food, working in an extra serving a veggies that even the kids will enjoy. Wish I thought of this myself! You blend low-fat milk and cauliflower, then melt in reduced-fat cheese to make the sauce. No butter, oil, or extra flour. See, you can enjoy a delicious and healthy meal quickly, that doesn’t come from a box, the frozen section or carry out!

Cauliflower Mac And Cheese With Keilbasa

Cauliflower Mac And Cheese With Keilbasa

The following serves 2-4 (adapted from Food Network Magazine):

  • 3 cups chopped cauliflower (about 8 oz)
  • 1 cup skim milk
  • 1 and 1/2 cups shredded reduced-fat cheddar cheese
  • 1 Tbsp grated parmesan cheese
  • 1 and 3/4 cups whole wheat macaroni (about 6 oz)
  • Package of turkey kielbasa
  • Salt and pepper

Bring the cauliflower and milk to a boil in a large saucepan. Reduce the heat to medium, cover and simmer, stirring occasionally, until tender, about 8 minutes. Use an immersion blender or transfer to a blender and puree mixture until smooth. Return to the saucepan and stir in 1 and 1/4 cups cheddar and the parmesan.

Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add the pasta and cook as the label directs to al dente. Reserve 1/2 cup of the cooking water, then drain.

While the pasta cooks, slice the kielbasa in half down the center, and then again in half lengthwise. Add the kielbasa and a little water to a skillet, cover, and cook over medium heat until the water is evaporated and the kielbasa is browned, flipping occasionally.

Add the cooked pasta to the cauliflower mixture along with a little of the reserved cooking water. Cook over low heat, stirring, until the pasta is coated. Taste and season with salt if needed.

Divide mac and cheese among plates, top with the remaining 1/4 cup cheddar and black pepper. Serve with kielbasa.