During the summer, we tend to grill out practically every night that it isn’t raining! We tend to eat a potato dish, green vegetable, and sometimes a salad with each meal. One favorite, is Baked Potato Salad, and it’s great for potlucks or taking to barbecues too! The best part is that it’s really easy to make, double (or more) if needed, and people always ask for the recipe, so I thought I’d share it here, so it’s easy to point them right to it. I’d love for you to bookmark it, Pin It, share on FB using the social share buttons here, Stumble It, etc to share with your friends and family too
We live in New England, and we got a BRUTAL storm last Wednesday that left us without power for several days, and it was C-O-L-D! We were fortunate to be able to join another family that had power for their Thanksgiving meal, but that meant no leftovers! The kids keep asking me when I’m going to make a turkey here for them, and I don’t know if they’ll have the patience to wait for Christmas Dinner, so I may be cooking one soon. However, I got an email today with a recipe for Turkey Lasagna (Turkeysagna) featuring leftover turkey. I know that in a typical year I’m always scouring the internet for new and creative ways to use up all that leftover turkey, so I thought I’d share this one with you
The best part of Thanksgiving, many would argue, is not the before or the during… it’s the after. We’re talking leftovers!
Top Atlanta caterer, Chef Shane, of Ocean Market shows us that there is more to our leftovers than the classic “All-in-One Sandwich” we’ve come to know and love. Meet: Chef’s Leftover Turkeysagna. The best parts of the bird, mixed with a little Alfredo and… well, let’s just say this one speaks for itself. Go ahead, try it out (you won’t be disappointed!).
1lb. Lasagna noodles
16 oz. Ricotta
3 cups Mozzarella cheese
1 large onions
2 tbls. Fresh garlic
2 tbls. Italian seasoning
1 lb. Portabella mushrooms – diced
1 lb. mushrooms – quartered
1 lb. fresh spinach
3 lbs. leftover Turkey
1/2 gal Alfredo sauce (recipe below)
Dice turkey in medium pieces.
In a large pot sauté turkey until browned on all sides (approx. 5 min).
Add onions, mushrooms, garlic and seasoning. Cook until onions are translucent.
Chop then add spinach – cover pot and let cook 4-5 minutes until all spinach is wilted.
Drain mix into colander
Return mix back to pan and add ricotta cheese and Alfredo sauce. Mix well.
Build lasagna by layering dry pasta in bottom of deep sided pan then ladle on the Alfred, chix, spinach, mushroom sauce. Top each layer with a handful of shredded mozzarella and parmesan cheese until you reach top of pan.
Cook 350 degrees for about 45-min to an hour or until done.
Let cool for approximately 10-15 minutes before cutting.
Enjoy with simple Caesar salad!
Alfredo Sauce (makes 1/2 gal)
1 1/2 quart chicken stock
3 tbls. Fresh garlic
1 1/2 quart heavy cream
6 oz. parmesan cheese
3 tbls. Italian seasoning
salt & pepper
3-4 tablespoons corn starch in water
Combine chicken stock, Italian seasoning and garlic in pot and bring to a boil
Add heavy crème and reduce by 1/2
Add corn starch, let thicken and simmer for at least 10 minutes
This post brought to you by Manwich. All opinions are 100% mine.
This has been a crazy busy year for us, as our children are growing older and transitioning into middle school and competitive level sports. We were busy before with three kids in recreation level sports, and have had a little bit of culture shock with the increased amount of time required for sports on a competitive level. Between all the practice time and regular school activities keeping us on the go until practically bedtime, having an arsenal of Easy Weeknight Meals has saved us from cold cut sandwiches seven nights a week. One thing I do is I look at our schedule for the upcoming week, and plan out our meals for every day ahead of time. This allows me to visit the store just once per week to save time (and money!), and to do some minor prep work ahead of time. I chop my veggies when I get home from the store, put them in a freezer safe zip top bag, label them, and pop them in the freezer. I also brown my ground beef, cook my chicken and shred it, etc. and freeze it in meal size portions too. Each morning, I pull out the ingredients for that nights dinner and move them to the refrigerator to unthaw all day, and when we get home, I just need to heat it all up, mix it together, and viola! dinner is served! Manwich is a favorite in our home. The guys all love the sweet and tangy taste, I love that it’s free of artificial flavors and preservatives. The guys are already messy and dirty when we get home from practice every night (I do make them wash their hands and faces right away), so it’s not a big deal if they dive right into the sandwiches and get dirtier, they are showering immediately after dinner anyway! There are three different varieties of Manwich flavors – Manwich Original, Manwich Bold, and Manwich Thick & Chunky. Manwich Recipes & Ideas:
Make your sandwiches the traditional way, and eat on hamburger buns!
Boil some penne pasta or macaroni & cheese, mix with Manwich, and top with some shredded cheese!
Add to some chili in the slow cooker for a sweet and tangy burst of flavor!
Shrimp Stuffed Mushrooms Recipe, courtesy of Paulding & Co!
Paulding & Company, is a full catering kitchen based in San Francisco boasting vast opportunities for bonding and excitement founded by mother-daughter duo Tracy and Terry Paulding. I’d like to thank them for allowing me to share this recipe with you!
▪ 1 cup fresh sourdough breadcrumbs (or dry bread crumbs, if you don’t have fresh, but use ½ as much)
▪ ½ Lb. raw peeled chopped and deveined shrimp
▪ ¼ cup chopped parsley
▪ pinch cayenne pepper or shake of Tabasco
▪ salt to taste and freshly ground black pepper
▪ 1 cup freshly grated Grana padano or Parmesan
▪ ⅓ cup mayonnaise (Best foods-not a sweetened one!)
▪ 2 Tbs. parsley
▪ Paprika for sprinkling on after they bake
Carefully clean and stem mushrooms, reserving stems. Line up mushrooms on a parchment lined half-sheet pan.
Finely chop shallots and mushroom stems. Combine, saute in butter over medium heat until all their water is reabsorbed. Combine with remaining ingredients except paprika, taste for seasoning and adjust. Stuff caps with filling. May be made up to one day in advance and refrigerated, covered.
Preheat oven to 350° F. Bake 15 min or more until browned. Serve warm but not too hot to pick up, with a shake of paprika on top. The trick is to be generous with the stuffing — and not generous with the bread crumbs, so that what you taste is the seafood.
Eden Bistro, located in the Eden Boutique Hotel, is one of Tel Aviv’s newest and most highly rated restaurants, offering innovative Eastern European cuisine with an Israeli flare, and perfectly positioned just an arm’s reach from the Carmel outdoor food market and Mediterranean Sea.
In celebration of Tel Aviv’s buzzing summer months, Eden Bistro has offered a quick and easy recipe for “Sweet & Sour Cherry Vareniki,” a coveted dish popular in Russia and Ukraine, straight from the family cookbooks of Eden Bistro owners Sergey Solovyov and Michael Ustinov.
Bring ½ cup water to a boil, and add one teaspoon of salt. Slowly mix in 5.6 ounces of flour and add additional 2 cup water at room temperature. Add two eggs, one by one, while slowly adding an additional 11.4 ounces of flour, stirring until all ingredients are soluble. Refrigerate for 40 minutes.
Thoroughly wash sour cherries, removing all pits. Sift under water and gently press cherries, letting juices drip into a glass bowl. Add 3-4 tablespoons of brown sugar to the cherry liquid, and place under a low flame to create reduction. Add ½ cup dry red wine and a dash of cinnamon.
Remove pastry from fridge, and use roller to flatten to approximately ½ inch each. Use small glass cup and press dough to create circular portions. Add a dash of brown sugar to the bowl of cherries, and place three cherries into the middle of each dumpling, and press all corners to contain ingredients. Boil dumplings in water for approximately two minutes each. Place three vareniki on each plate, and cover with crème fraîche, teaspoon of cherry sauce and vanilla ice cream.
ABOUT EDEN BOUTIQUE HOTEL
The Eden Hotel Group is a cultural hospitality brand founded in Tel-Aviv in 2009.
Eden Boutique Hotel is located in a meticulously preserved International architecture-style building dating back to the 1920’s – and located just a short walk from Tel Aviv’s Neve Tzedek neighborhood boasting fashion, art, culinary and cultural attractions, as well as the famed Carmel Market and vibrant beaches. The hotel’s acclaimed Eden Bistro offers a gourmet dining experience unlike any other in Tel Aviv, combining French and Israeli-inspired culinary traditions with a modern Eastern European twist, with all ingredients sourced daily from the nearby market.
*This is not a sponsored post, content is posted with permission from Eden Boutique Hotel.