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Blueberry Buttermilk Pancakes

Monday, 30 November 2020

Blueberry Buttermilk Pancakes 

I wanted to make something special for my brother-in-law Dan at the weekend.  Weekends have always been the time for special somethings in my home.  Special breakfasts, special dinners, treats and what-not.

Dan is such a great guy. He's always been really good to my sister and he treated my  mom like Gold. She loved Dan. My dad also thinks the world of him. He deserved a weekend treat and so I made him Blueberry Buttermilk pancakes!  And why not!
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Brown Butter Frosted Applesauce Spice Cake

Saturday, 28 November 2020

Brown Butter Frosted Applesauce Spice Cake 

I wanted to bake us all a cake to enjoy this weekend. Something homey and comforting. Something familiar.  I have a great recipe for an Applesauce Spice cake in my Big Blue Binder, but it is packed somewhere in one of my boxes.

I can't even begin to fathom which one at the moment.  I decided to look for one online to use. I found what looked like a delicious one on the Land O Lakes site. It didn't use shortening either, so I decided to make it.

Brown Butter Frosted Applesauce Spice Cake

 It makes a lovely big cake.  I baked it in my sister's 9 by 13 inch pyrex dish.  She didn't have a metal pan that size.  Beggars can't be choosers! 

It was a really easy cake to make as well. You just put everything into the bowl of your mixer and beat away until its all smooth!  Make sure your butter is really soft however, or it won't beat in well.

Brown Butter Frosted Applesauce Spice Cake

 You also don't beat in the raisins and nuts. You stir them in at the end.  That way they stay a nice size. It bakes really quickly as well.

Not much more than half an hour.  I used storebought unsweetened applesauce, but you could also use homemade applesauce. I would not use sweetened applesauce. 

Brown Butter Frosted Applesauce Spice Cake 

There is 2 cups of sugar in the cake batter which is plenty. Then there is the frosting.  You don't want to overdo the sugar by using a sweetened applesauce on top of it all.

I amped up the spices as we like things like this to be a bit spicier. I used 2 tsp of cinnamon instead of 1 1/2.  I also added nutmeg to mine. I love the flavour of nutmeg with apples.

Brown Butter Frosted Applesauce Spice Cake

 I think a pinch of cloves would also go very nicely. You don't need a lot. Just a pinch.  Cloves can be very overpowering, but again, they go with apple very well.

Someone on the Land O Lakes site had adde Chai Tea Spice.  That sounds interesting.

Brown Butter Frosted Applesauce Spice Cake

 I also added a bit more in the way of raisins.  We love raisins in everything.  Which reminds me. I need to bake a raisin pie one day for my dad. He would love that.

I need to be careful however as we are both diabetics, and my sister is on the edge.  Raisin pie might tip us all over the top. But boyo boyo . . .  its a real favourite! Maybe for Christmas.

Brown Butter Frosted Applesauce Spice Cake 

The Browned Butter Frosting for this is really nice!  I do so love Browned Butter. Just the smell of it makes my taste buds tingle. 

I am a big late coming to the Browned Butter table. I know it was quite a fad a few years back. I just never caught on to it until recently.  I can't remember what I used it in, but I was converted as soon as I did. 

Brown Butter Frosted Applesauce Spice Cake

It adds a wonderfully nutty flavour to things and it isn't really that hard to make. You only need to heat butter slowly over a medium heat until it turns a golden colour.

Don't be in a rush or it will burn. I have found also that you need to remove it from the heat immediately as soon as it starts to turn or it will burn as well. It is a matter of seconds between perfect and burnt.

Brown Butter Frosted Applesauce Spice Cake

But again, well worth the effort.  Really well worth the effort.  This frosting is to die for, and goes so very well with that moist and spicy cake. 

I used walnuts instead of pecans. My father loves walnuts. So do I.  Again, I always toast my nuts. It doesn't take long. Only about 10 minutes in a hot oven. Let them cool before you use them.

Brown Butter Frosted Applesauce Spice Cake

 One thing I am really struggling with at the moment is proper lighting.  It is all  a matter of timing. I was just on the edge today.  I will get it right eventually! 

Or I will look for a light box. We will have to wait and see. I think in the warmer months it won't be so much of a problem as we have lighter days.

Brown Butter Frosted Applesauce Spice Cake

 I couldn't help myself. Once I had cut a piece to take a photograph, I needed to eat it. LOL  I am so naughty I know. 

I have to tell you it is really good.  REALLY REALLY GOOD!


Brown Butter Frosted Applesauce Spice Cake  

Do not stint on the raisins or the nuts.  They really add something special to the mix. You could also use golden raisins if you wanted to. I suppose if you don't like raisins you could use cranberries as well, but its all a matter of taste. 

I like it with raisins. I am an old fashioned kind of a gal and raisins do it for me.


Brown Butter Frosted Applesauce Spice Cake  

When you are thinking of a Home-Sweet-Home kind of a cake, what immediately comes to mind?  With me it is always Applesauce Cake or Carrot Cake. Oh my mom did so love a nice Carrot Cake. I think it was her favourite kind of cake.

If you are looking for a nice and moist, homey kind of cake to bake this weekend, you can't get much better than this one!

Brown Butter Frosted Applesauce Spice Cake

Print
Brown Butter Frosted Applesauce Spice Cake
Yield: 15
Author: Marie Rayner
prep time: 5 Mincook time: 35 Mintotal time: 40 Min
Quick, easy and beautifully spiced, this moist cake has a browned butter frosting that really adds a special touch!

Ingredients

For the Cake:
  • 2 cups (280g) allpurpose flour
  • 2 cups (390g) sugar
  • 1 1/2 cups (325g) unsweetened applesauce
  • 1/2 cup (120g) butter softened
  • 2 large free range eggs
  • 1 1/2 tsp soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 3/4 cup (115g) raisins
  • 1/2 cup (60g) chopped toasted walnuts
For the Browned Butter Frosting:
  • 1/3 cup (75g) butter
  • 3 cups (390g) sifted icing sugar
  • 1 1/2 tsp vanilla
  • 2 to 3 TBS milk
  • 2 TBS chopped toasted walnuts (to garnish)

Instructions

  1. Preheat the oven to 189*C/350*F/gas mark 4. Butter a 9 by 13 inch baking dish or tin really well. Set aside.
  2. Measure all of the cake ingredients into a mixing bowl and beat together until smooth,  with the exception of the raisins and nuts. Scrape the sides of the bowl occasionally. Stir in the raisins and nuts. Scrape into the prepared baking dish. Smooth over the top.
  3. Bake for 35 to 40 minutes until golden brown, risen and a toothpick inserted in the centre comes out clean. The cake will have begun to pull away from the sides of the pan slightly. Cook completely before making the icing.
  4. To make the icing heat the butter in a saucepan over medium heat, cooking and stirring until the buttter just starts to turn golden. Stir constantly. Remove from the heat and allow to cool completely.
  5. To make the icing combine the browned butter, icing sugar and vanilla in a bowl. Beat at medium speed,adding the milk gradually and scraping the bowl, until the frosting is smooth and spreadable. Spread onto the cooled cake and sprinkle the toasted nuts over top. Serve cut into squares.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
Created using The Recipes Generator
Brown Butter Frosted Applesauce Spice Cake

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

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Sweet & Salty Chocolate Chip Cookies

Friday, 27 November 2020

Sweet & Salty Chocolate Chip Cookies 

Let the 2020 Cookie Fest begin with Sweet & Salty Chocolate Chip Cookies! This is the time of year lots of people will be baking cookies for the upcoming holidays and as gifts for friends and neighbours. 
 
These fabulously tasty cookies will be a most welcome addition to your holiday baking, or even as a delicious every day cookie to be enjoyed by the family. For the children after school, or even to be enjoyed all on your own with a nice hot cuppa!  

Sweet & Salty Chocolate Chip Cookies 

It is an incredibly moreish cookie with just the right combination of salty and sweet. Crisp edged and stuffed with crunchy potato chips, broken pretzels, chewy coconut, wholesome oats and ooey gooey chocolate chips. 

It is also a small batch recipe, making only 10 beautiful cookies.  This is perfect for the smaller family or for those of you who don't want a whole lot of temptation hanging around the house! (Me on both counts!)

Sweet & Salty Chocolate Chip Cookies

 When my children were growing up, I always tried to have some fresh cookies or a freshly baked snacking cake waiting for them when they got home from school.  Yes, they were rather spoiled.

My mom hardly ever baked.  She was a working mother from when I was 11 years old.  If we had baking in the house, other than the holidays, we had to bake it ourselves.

Sweet & Salty Chocolate Chip Cookies

There were tons of home-baked treats at Christmas. The rest of the year, for the most part, our treats came from a box.  Yes, we ate and enjoyed boxed cookies.

Even they were counted and regulated. My mother had been overweight when she was growing up and so she was very careful about what we, as children, put into our mouths. Over-indulgences were not encouraged at all.

Sweet & Salty Chocolate Chip Cookies

I will put my hand up and admit to having next-to-no willpower when it comes to baked goodies.  Or potato chips. That is why more and more I am small-batching things.

When I have less of these things in the house.  I am not tempted as much. There is far less for me to indulge in. I also only buy small serving bags of potato chips, etc.  Again. Portion controlled and an occasional treat.

Sweet & Salty Chocolate Chip Cookies

You only have to look at me to recognise that I am not suceeding.  LOL  Yes, I am a real butterball of a woman. I think at the age of 65 I have given up the idea that I will ever be thin again.  

All I want to be now is happy and reasonably healthy.  Baking in smaller batches helps me to do just that!

Sweet & Salty Chocolate Chip Cookies 

I could not resist breaking one of these open not too long after I took them from the oven.  Just look at that lush chocolate chip ooze! Lovely Jubbly! 

They are the perfect contrast of salty and sweet.  I love that there are only small bits of this and that in them. 

Sweet & Salty Chocolate Chip Cookies  

Small bits of salty pretzels and salty potato chips.  I do love the sweet and salty combination.  It is one of my favourite things.

I don't think these cookied could get any better actually. I would have liked to add some sticky raisins to them, but wasn't sure how that would go down with the rest of the household.

Sweet & Salty Chocolate Chip Cookies

I do think however, that a handful of raisins would go very nicely. Or dried cranberries. Any dried fruit really.

The original recipe was adapted from a book by Mary Younkin entitled The Weeknight Dessert Cookbook. They were meant to be baked in two five inch glass pie dishes, for about 11 to 13 minutes a piece.

Sweet & Salty Chocolate Chip Cookies 

If you have the dishes, by all means try them that way. You can also bake them in four (1/2 cup/4 ounce) ramekins if you wish. They might not take as long to bake. She suggests 7 to 9 minutes.

She also says they can be baked in one 8-inch skillet. 12 to 16 minutes timing on that one.

Sweet & Salty Chocolate Chip Cookies

Skillet, pie dish ramekins or dropped, these are one very delicious cookie. Every mouthful brings you a lush surprise and combination of flavours and textures.

I do so like surprises don't you? The potato chips and pretzels stay surprisingly crunchy as well.  I loved that.

Sweet & Salty Chocolate Chip Cookies 

I always like to toast my nuts before baking with them. It helps to enhance their nuttiness.

Just pop them onto a baking sheet and toast for about 10 minutes in a hot oven. Make sure you let them cool before you use them!   You are sure to love them toasted!

Sweet & Salty Chocolate Chip Cookies 

I have been playing with different areas of the house to take photographs. South facing windows are usually best. In Chester I used to take my photos on the dining room table which had excellent light.

Here I may have to resort to buying a light box.

Sweet & Salty Chocolate Chip Cookies 

These were taken on top of a stool in front of the living room window. Not ideal, but it was rather a dull day and a bit later in the day than I usually like to take my pictures.

I will get the hang of it eventually.  I promise.

Sweet & Salty Chocolate Chip Cookies 

I am very cognisant of the fact that we eat first with our eyes and then our stomaches.  I need to get this right. 

It really is an art form.  I am very much an amateur.  I only ever want the food to be the star in my posts, and it is hard to showcase things to their best in poor lighting.

Sweet & Salty Chocolate Chip Cookies


 I also like to present things as close to natural as possible. I hate highly edited, colour enhanced food photographs. I want reality. I hope you do too.

In any case you need to bake these cookies!  They are excellent!!

Sweet & Salty Chocolate Chip Cookies

Print
Salty & Sweet Chocolate Chip Cookies
Yield: Makes 10
Author: Marie Rayner
prep time: 8 Mincook time: 12 Mintotal time: 20 Min
A moreish cookie with the right combination of salty and sweet. Crisp edged and stuffed with crunchy potato chips, broken pretzels, chewy coconut, wholesome oats and ooey chocolate chips. Betcha can't eat just one!

Ingredients

  • 1/4 cup (60g) butter
  • 1/4 cup (50g) soft light brown sugar, packed
  • 1 large free range egg yolk
  • 1/2 tsp vanilla extract
  • 1/3 cup (46g) all purpose flour
  • 1/4 cup (20g) old fashioned oats
  • 1/8 tsp each baking soda and salt
  • 2 TBS broken toasted pecans
  • 2 TBS shredded sweetened coconut
  • 1/4 cup (45g) semi sweet chocolate chips
  • 1/4 cup (30g) roughly broken pretzel twists
  • 1/4 cup (25g) broken ruffled plain salted potato chips

Instructions

  1. Preheat the oven to 165*C/325*F/ gas mark 3. Line a large baking sheet with baking parchment.  Set aside.
  2. Cream together the butter and sugar until light and creamy.  Stir in the egg yolk and vanilla. Combine well.
  3. Sift together the flour and baking soda.  Add to the creamed mixture along with the oats and salt.
  4. Stir in the pecans, coconut, chocolate chips, potato chips and pretzel bits. Mix well to distribute everything evenly throughout.
  5. Using a cookie scoop or a TBS drop onto the baking sheet leaving some space in between.
  6. Bake for 11 to 13 minutes, until set and the edges have not yet browned.
  7. Let cool on the baking sheet for five minutes before removing to a wire rack to finish cooling completely.
  8. Store any leftovers in an airtight container.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
Created using The Recipes Generator

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

Follow my blog with Bloglovin

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Turkey Leftovers

Thursday, 26 November 2020

Turkey Leftovers

I know tomorrow many of you have refrigerators bulging with turkey leftovers. Some of you will be scratching your heads and trying to come up with new and interesting things to do with them.  

Here are some tasty ideas this morning to help you use up some of those scrummy leftovers. Of course you could just have a reheat of the leftovers, but it's also nice to dress them up in a few different ways too!

You Brits and Canucks might want to bookmark this page as Christmas is less than a month away and you 'll be wanting to figure out what to do with your Christmas Turkey leftovers then! 



Hot Turkey Poutine 

Hot Turkey Poutine.  It's your favourite sandwich, but it's not a sandwich.  It's poutine!  
 
Chips, cheese, gravy, stuffing and turkey!  This is soooo good, I often just buy a small turkey breast roast to cook just so we can have it. You don't get much better than this!

Turkey Hash 

Turkey Hash.  This dish is something I like to do with leftover turkey.  It's really simple to make and quite delicious.  

With both sweet and regular potatoes, celery, carrots, spring onions and plenty of cheese!  Pass the lefover gravy! Yum yum!

Turkey & Stuffing Casserole

 Turkey & Stuffing Casserole. A hearty casserole that is healthy and deliciously low in fat and calories, served with it's own gravy. 

This is one of my favourite things to do with leftovers.

Turkey & Ham Pie 

Turkey & Ham Pie. How to turn a little bit of leftover cooked ham and cooked turkey into a delicious new creation that the whole family will love. 

Creamy and rich. If it is in a pastry I am all over it. I adore pot pies and this is fabulously tasty! 

Stacked Turkey Mexi Melts 

Stacked Turkey Mexi Melts.  These are surprisingly hearty and delicious.  Serve with a salad on the side for a complete meal. 

Although the recipe does use ground turkey, you can just replace that with chopped cooked turkey and they will be just as delicious!

Green Chili Turkey Enchiladas 

Green Chili Turkey Enchiladas. Rich, creamy, spicy and delicious.  A great way to use up some of your leftover holiday turkey! Fabulously tasty!
 
I just adore these!!  
 
Bombay Turkey

Bombay Turkey.  Who fancies a curry?  Something deliciously different to do with your turkey leftovers! 

This always goes down a real treat with everyone.  A bit of rice, some naan bread on the side and nobody minds in the least that it is leftovers! 

Cheesy Cornbread Turkey Pot Pie

Cheesy Cornbread Turkey Pot Pie.   You are going to love this delicious version of a Turkey Pot that I am sharing. Whether you are in the UK and looking at this after Christmas, or in North America, it is sure to please everyone! 
 
 Leftovers from your holiday meal, put together in a very delicious way.


Turkey Sandwich

Of course you can have a plain old turkey sandwich, but why not dress it up a bit and serve it open faced on a rustic piece of bread, topped with some leftover cranberry sauce, some of the leftover stuffing heated and crumbled on top of the cranberry, then the heated sliced turkey and some heated leftover gravy ladled over top. Delicious with a few sliced pickles and some potato crisps on the side!

My mom always made Turkey Pot pies.  We loved them! You can follow the  outlined recipe below, which is only a rough guideline of what to do. You can adapt it to whatever it is you have in your fridge.

Turkey Pot Pie

*Turkey Pot Pie*
Serves 4 to 6
Printable Recipe




2 mugs full of leftover turkey, chopped
2 mugs full of leftover cooked vegetables, chopped
(peas, carrots, corn)  If you haven't got any, then you can
use 2 mugs of frozen mixed vegetables, thawed
a handful of roasted potatoes, chopped
1 mug full of leftover turkey gravy
1 mug full of milk
1 small onion, peeled and chopped
1 tsp summer savoury
salt and black pepper to taste
Pastry to cover
milk and beaten egg yolk



Mix together all the ingredients except for the pastry in a large bowl, seasoning to taste with salt and black pepper.  Spread into a large round, or oval shallow casserole dish.  Roll out your pastry to cover and place over top, venting to allow steam to escape.  Brush with a bit of milk and beaten egg yolk.  Bake for about 35 to 40 minutes in an oven which has been preheated to 200*C/400*F/ gas mark 6. Serve warm.

I think one of the most popular things to do over here in the UK with the leftover turkey is to make a Turkey Curry, but how about Curried Turkey Salad! Yummo!!

Curried Turkey Salad

*Curried Turkey Salad*
Serves 4
Printable Recipe

This is a very delicious salad.
2 cups of leftover cooked turkey, cut into cubes
olive oil
salt
fresh ground black pepper
1 1/2 cups good mayonnaise (330g)
1/3 cup dry white wine (80ml)
1/4 cup mango chutney (55g)
3 tablespoons curry powder
2 large celery ribs, medium diced
1/4 cup chopped spring onions (2 spring onions)
1/4 cup raisins (37g)
1 cup whole roasted salted cashews (150g)
salt and pepper to taste

Combine the mayonnaise, wine, chutney, curry powder and 1 1/2 tsp salt in the bowl of a food processor and process until smooth. Combine the turkey with enough dressing to moisten well. Add the celery, spring onions and  raisins. Mix well together. Cover and chill for several hours to let the flavors blend. Add the cashews and serve.  

Turkey & Stuffing Pie  

*Turkey and Stuffing Pie*
Serves 4
Printable Recipe

This may not look like much, but this is absolutly delicious!

2 celery ribs, trimmed and chopped
1 small onion, peeled and chopped
2 TBS butter
8 ounces stuffing crumbs, or crushed croutons (2 cups)
1/2 tsp rubbed sage
1/4 tsp thyme
1/4 tsp marjoram
pinch ground nutmeg
1 TBS parsley flakes
salt and black pepper to taste
1 large free range egg, beaten
375ml of warm chicken broth (1 1/2 cups)
2 cups of chopped cooked turkey
To serve:
Creamed peas and carrots (optional)

Melt the butter in a frying pan.  Add the onion and celery.  Saute without colouring until soft, stirring frequently.  Set aside to cool.

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch pie dish.  Set aside.

Tip the bread crumbs into a bowl along with the sage, thyme, marjoram, nutmeg and parsley flakes.  Mix together well.  Stir in the broth, beaten egg and sauteed vegetables.  Season to taste with salt and pepper.  Stir in the turkey.  Mix well.  Spread this mixture into the buttered pie dish.

Bake for 30 to 35 minutes, until set and lightly browned.

Serve cut into wedges along with some creamed peas and carrots spooned over top if desired.  A tossed salad goes very well with this.
 

*Creamed Peas and Carrots*
Serves 4
Printable Recipe  


Delicous served over crackers, biscuits, toast, fish cakes or my tasty Stuffing Pie. 


2 TBS butter
2 TBS plain flour
1 pint of milk
salt and pepper to taste
cooked peas and carrots to taste
(I like a larger ratio of sauce to veg, but some people like more veg than sauce)

Melt the butter in a saucepan.  Whisk in the flour.  Slowly whisk in the milk.  Cook over medium heat, whisking constantly until thickened.  Reduce the heat to low and allow to simmer for about five minutes.  Season to taste with salt and pepper.  Stir in the vegetables and heat through.

 
Turkey Casserole  

A delicious leftover Turkey Casserole never goes amiss.  This one is a bit different than other casseroles.  It's kind of like a Turkey Cottage pie!   You have delicious layers of  turkey, mash, stuffing and a few other tasty bits!

Turkey Casserole  

*Turkey Casserole*
Serves 4 to 6, depending on appetites
Printable Recipe

A delicious casserole which is easy to put together and helps to use up leftovers from your roast dinners.

4 cups of prepared stuffing, divided
4 cups of coarsely chopped leftover cooked turkey (about one pound)
3/4 cup of good quality mayonnaise, divided
1/4 cup of whole berry cranberry sauce
2 cups of leftover mashed potatoes
1 1/2 cups of shredded mozzarella cheese  


Turkey Casserole

Preheat the oven to 190*C/375*F/   Butter an 8 inch square casserole dish.    Spoon half of the stuffing mixture into the bottom of the dish and spread it out to cover.   Sprinkle with the turkey pieces.   Whisk together 1/4 cup of the mayonnaise and all of the cranberry sauce.   Spread this mixture over top of the turkey.   Beat together the remaining mayonnaise, the mashed potatoes and the  mozzarella cheese.   Spoon this over top of the turkey, spreading it over to cover.   Sprinkle the remaining stuffing over top.

Bake for 40 minutes, or until bubbling and heated through.   Allow to stand for 10 minutes or so before serving.   Delicious!  

Here's another delicious Turkey Oven Bake.

Turkey Oven Bake  

*Turkey Oven Bake*
Serves 4 to 6
Printable Recipe

A delicious casserole that is very easily thrown together. A real family pleaser!!

one heaped mug of long grain rice
3 mugs of cooked turkey, chopped
2 mugs of cooked chopped broccoli
1 tin of condensed cream of chicken soup (batchelors, or campbells)
375ml of milk (1 1/2 cups)
250ml of chicken broth (1 cup)
2 dessert spoons of mayonnaise (about half a cup)
2 stalks of celery, trimmed and chopped
1/2 medium onion, peeled and chopped
8 ounces of strong cheddar cheese, grated
salt and black pepper to taste
crushed round buttery crackers, about a handful    

 
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large shallow baking dish. Set aside.

Stir together the rice, turkey, broccoli, soup, milk, broth, mayonnaise, onion and celery in a bowl. Add half of the cheese and stir again. Season to taste with some salt and pepper. Pour into the prepared baking dish. Cover tightly with some foil.

Bake for 30 to 35 minutes, until the rice is cooked and the casserole is bubbling. Remove from the oven, top with the remaining cheese and crushed crackers. Bake for a further about 10 minutes until the cheese is nicely melted on top and it is lightly browned. Serve hot.  

Salads are always nice, especially when it's as tasty as this delicious Turkey Cobb Salad!  

Turkey Cobb Salad  

*Turkey Cobb Salad*
Serves 4
Printable Recipe

This is a delicious salad which contains no less than 3 of the super foods!! Turkey breast, avocado and tomatoes! Bacon and cheese aside, I reckon it is pretty good for you!

2 TBS white wine vinegar
2 tsp dijon mustard
1 tsp Worcestershire sauce
3 TBS good quality mayonnaise
4 TBS olive oil
sea salt and freshly ground black pepper
4 ounces blue cheese, crumbled
8 slices of thick cut bacon
1 head of iceberg lettuce, cored and thinly sliced
2 small avocados, peeled, stoned and cubed
4 small plum tomatoes, chopped
8 ounces cubed turkey breast (1/2 pound)

First make the dressing. Whisk together the vinegar, mustard, Worcestershire sauce, mayonnaise, oil and a pinch of pepper in a large bowl until smooth. Stir in a quarter of the cheese.

Fry the bacon in a heavy frying pan over medium heat until crisp. Drain well on paper towels, then crumble.

Add the lettuce to the dressing and toss to coat evenly. Taste and adjust seasoning with salt and pepper. Divide the lettuce amongst 4 chilled plates. Arrange the avocados, tomatoes and turkey on top. Sprinkle with the bacon and the remaining cheese and serve.  
 
  
Turkey Leftovers



And there you have it! A multitude of ways to use up some of your temptingly tasty turkey leftovers! I am sure some of these will come in handy!

Happy Thanksgiving! 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

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Welcome, I'm Marie

Welcome, I'm Marie
Canadian lover of all things British. I cook every day and like to share it with you!

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       You might not think that you have time to do a bacon and egg breakfast on a weekday, but this recipe here today proves that just isn&...
  • Mary Berry's Cheese Scones
    I wanted to make some scones to enjoy the other day.  I have made quite a few scones here on the blog and I love them all. I do like to try ...

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