Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
A lot of my American readers have refrigerators bulging with turkey leftovers this morning, and in just a short month my British and Canadian readers will be in the same position.
Some of you will be scratching your heads and trying to come up with new and interesting things to do with them. One thing I have never had a problem with and that is using up leftovers!
My mother always called me the Queen of Leftovers. But really I learned everything that I know from her. She always made the most of everything she was given.
Every time we had a roast dinner of any kind we would be looking forward to the leftovers most of all. Well almost most of all I guess. We still really enjoyed the roast dinner!
This Turkey, Broccoli & Stuffing Casserole is one of my favorite things to do with my leftovers. It uses up some of the meat, gravy and some of the stuffing.
This delicious recipe is sized for two to three people.
If you have leftover vegetables, you can use that in place of the broccoli, or you can simply reheat them and serve them on the side. Today that was brussels sprouts and carrots.
If you don't have any leftover gravy you can use a can of condensed cream of chicken soup, or make a gravy from scratch using my recipe here, which doesn't require the use of drippings.
You can leave out the sour cream altogether and just use the equivalent in gravy, which is what I did today. You can also use a can of gravy if you have it.
Turkey, Broccoli & Stuffing Casserole
Yield: 2 - 3
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
Turkey, Broccoli & Stuffing Casserole is the ultimate dish when it comes to Thanksgiving leftovers. Quick and easy to put together it gives the cook a well earned rest the day after the big meal!
Ingredients
- 1 1/2 cups (250g) leftover cooked turkey, cubed (can use chicken also)
- 1/2 cup (60g) full fat sour cream
- 1 cup (120g) leftover gravy
- 1 small broccoli crown, chopped and steamed for 5 minutes
- 1 1/2 cups leftover stuffing
- 3 slices of processed cheese
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small casserole dish.
- Mix the cooked turkey, gravy and sour cream together in a bowl. Spread this in the casserole dish. Top with the steamed broccoli in a single layer. Crumble the stuffing on top.
- Bake in the preheated oven for 20 to 25 minutes. Remove from the oven, top with the cheese and return the casserole to the oven for a further 5 minutes to melt the cheese.
- Serve hot.
Here are some more tasty ideas this morning to help you use up some of those scrumptious 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. 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. 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. 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. 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. 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. 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. 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. 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.
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.
Add 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!
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!
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!
Ham and Cheese Braid. I am in love. Not only is this sandwich bread/ braid use only four ingredients, but it is also incredibly delicious!
Yes, you heard that correctly. ONLY FOUR INGREDIENTS. Four ingredients and about half an hour of your time, and you and your family can be enjoying this tasty hot sandwich too!
I had some leftover ham that needed using up and I had also bought some refrigerated crescent dough, which needed using.
I don't know why I do it, but, every time they put that stuff on offer at the grocery store, I end up bringing home one or two cans! Its inevitable.
I can't remember the last time I actually rolled it into crescent rolls. I most always use it for something else. It is actually a pretty handy store cupboard refrigerated ingredient to have on hand!
I use it for all sorts. I have filled them with just about everything under the sun. My Pumpkin Pie Rollups are really popular around here this time of year. So are my Reuben Roll Ups.
To be honest you can fill refrigerated crescent rolls with just about anything and come up trumps! Seriously!
These Cherry Croissants are a real favorite of mine. Cherry Pie filling stuffed into a crescent roll, baked in a muffin cup and then drizzled with an almond drizzle frosting.
I mean, what's not to LOVE about that!
Today I had a quantity of leftover cooked ham to use up. I went searching online and found this delicious recipe on Plain Chicken.
Not only did it look quick and easy to make, but it included a lot of my favorite things. Ham. Cheese. Honey Mustard. A triune of amazing flavors that go together really well.
I also just happened to have everything I needed in my refrigerator. So it was a go from the start!
WHAT DO YOU NEED TO MAKE HAM & CHEESE BRAID
Not a lot really.
- Refrigerated Crescent Roll Dough
- Cooked baked ham
- Grated cheese
- Honey mustard
Its simple really.
There are other things you could use rather than the crescent roll dough as well. Ready rolled all butter puff pastry would work very well as would your favorite baking powder biscuit recipe.
You can find mine here. It would work beautifully. Just roll it out into a rectangle and proceed as per the recipe states. It is the same with the puff pastry.
Its my mom's baking powder biscuit recipe, which does make rather a lot, so if you decide to use that, shape and cook half of the recipe as biscuits (which you can freeze to enjoy another time) and half as this tasty braid.
HOW DO YOU MAKE HAM & CHEESE BRAID
Its really simple to make these. As simple as one two three. I like to start by making the filling.
You begin with already cooked ham. You can either use leftovers from a ham dinner, or you can start with cooked ham you have bought in the shops. You need to cut it into small cubes or pieces.
If you are using leftover cooked ham, cut the ham into slices about 1/3 of an inch thick. Stack the slices and then cut through the stack into strips. Then cut the stacked strips into smaller pieces crosswise. (I hope that made sense.)
Pop this into a bowl and add the grated cheese and honey mustard, mixing it all together well. Start preheating your oven now.
Now you need to unroll your croissant dough. I do this right on a piece of baking paper on a baking sheet. You will note that there are already cut separations and perforations in the dough.
Press these closed with your finger tips until you have a solid sheet. (They may fall apart a bit anyways when baking, but not to the detriment of the bake.)
Eyeball the rectangle of dough and visually divide it into thirds lengthwise. Spoon the ham filling down the center third of the dough. It will look like a lot.
Personally I took the cue from Plain Chicken and reserved a bit of it to spoon on the top at the end. As you can see from the photos, it looks really scrumptious that way.
The other two thirds of the pastry rectangle is what will be used to braid over top of the filling. Snip the dough almost all the way to the filling on either side of it.
Make about ten strips on each side, ending about 1/2 inch away from the actual filling. You want each strip to be at least 1 inch in width. The next part is the fiddly part, but even that is fairly easy.
I say fiddly, but it really isn't and there is no right or wrong way to do it. Gently pull the strips up and over the filling to cover it, one at a time and criss crossing them with the strips on the other side.
Just as if you were doing a braid, or plait as it is called in the UK. Don't tug on them too hard as you don't want them to tear. The important thing is that you reasonably cover the filling so that it doesn't ooze out all over the place.
That's it. You have shaped it and now it is time to bake it. (Don't worry if you have reserved some for topping, you don't add that until just before the bake is finished.)
Bake for 20 to 25 minutes in the oven, adding the additional ham cheese mixture (if using) for the last five minutes of the bake.
Its done when the cheese has melted, the filling is hot and the pastry is flaky golden brown.
Oh my but this was some tasty. It would make a fabulous lunch served with hot cups of soup, or as a snack on game nights.
You could also add a bit bits to it if you were really keen, like chopped spring onions. But I can promise you it is pretty tasty just as it is.
I really hope that you will want to make this tasty bake. I can already see all sorts of applications for this idea. Tuna melt. Hot chicken salad. Roast beef and cheese, etc. As you can see my wheels are turning in overtime!
Delicious!
Ham & Cheese Braid
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Quick, easy to make and using only 4 ingredients. This is a great way to use up leftover ham. Its delicious!
Ingredients
- 1 can of refrigerated crescent rolls
- 1 1/2 cups (225g) cooked ham, chopped
- 2/3 cup (80g) shredded medium cheddar cheese
- 1/4 cup (60g) honey mustard
Instructions
- Preheat your oven to 375*F/190*C/gas mark 5. Have ready a baking sheet which you have lined with baking paper.
- Stir the ham, cheese and honey mustard together in a bowl. Set aside.
- Open your can of crescent rolls. Unroll the rolls lengthwise on the baking sheet. Do not separate into individual rolls. Leave whole.
- Press together any seams or perforations so that you have one solid sheet.
- Spoon the ham/cheese/mustard mixture down the center of the sheet of dough. (reserve some to spoon on the top if desired)
- Cut the sheet into strips down each side of the dough, leaving about 1/2 inch clear next to the filling.
- Pull each strip up and over the filling alternately to cover, creating a braided pattern.
- Bake for 20 to 25 minutes. If you reserved some filling to spoon on top, remove from the oven at 20 minutes, spoon the filling over top and return to the oven for a further 5 minutes.
- It is done when the cheese has melted, everything is heated through and the pastry is golden brown.
Notes:
If you don't have crescent roll dough a sheet of all butter puff pastry works well. Also in the UK you can use Ready Rol refrigerated Croissant dough. Alternately you can use your favorite recipe for baking powder biscuits. Use one that makes 8 to 10 biscuits.
Fish for Friday here with my favorite recipe for Tuna Patties. These are the best Tuna Patties and the good news is I have downsized the recipe to feed only two.
Tuna was not something we really had in our home when I was growing up. Then one day in Grade 8 my friend Cindi and I were eating our lunches prior to band practice and she moaned about having a tuna sandwich.
I think I might have had ham salad or some such. She thought my lunch looked better and so we traded. I fell in love with tuna sandwiches right then and right there!
Mom had always bought salmon for us to use in sandwiches, but she had never bought tuna. When I told her how much I had enjoyed Cindi's tuna sandwich, she started to buy tuna for us to have in sandwiches from time to time.
Mom always mixed pickle, onion, a bit of celery and mayonnaise in the tuna sandwiches that she made for us. Much the same as she did for the salmon ones. We were fans of both!
Something like this might not be super practical for the larger family, but they do make a fine supper for the smaller family, and they are quite simply perfect for two people.
You get two servings out of one tin of tuna, which makes two tuna patties. For a larger family you will need to double the ingredients.
This could be rather expensive if you are like me and only use Albacore tuna. I think Albacore gives you the best flavor and I like it. I just think it tastes better.
Albacore tuna shares many of the same nutritional advantages as other types of tuna. It’s a rich source of complete protein, selenium and vitamin B-12. It is also better source of heart-healthy omega-3 fatty acids than other tuna species.
Having said that, you go ahead and use whichever tuna it is that you enjoy, and that you can afford to buy. Using Albacore tuna is only a personal preference that I have.
What I also love about this recipe is that it is very easy to throw together at the last minute. Its a great store cupboard recipe.
I always, ALWAYS have the ingredients needed to make them in my larder or cupboards. Nothing spectacularly unusual is needed to make them. Only simple ingredients.
That's the way I like to cook most of the time, using simple ingredients and simple methods!
WHAT DO YOU NEED TO MAKE TUNA PATTIES
You only need a few simple store cupboard friendly ingredients to make these delicious patties.
- tinned albacore tuna
- mustard (I like Dijon)
- fresh lemon (the zest and the juice)
- some fresh or dried herbs
- 1 spring onion/scallion
- an egg yolk
- half a slice of bread
- seasoning
- tabasco sauce
- butter and light olive oil to shallow fry
All of these ingredients are mashed together and then shaped into patties. Its a very easy thing to do to shape them into patties.
Just divide the mixture into equal halves and shape each half into a ball. Then flatten each ball into a patty shape.
Once shaped I like to place them onto a place and cover with a bit of cling film and then chill them for an hour or so. This helps them to stay together better when it comes to frying them.
It also means that you can mix everything up, shape and then chill, ready to pop into a skillet at the end of the day when you get home from work. The perfect make ahead!
I like to fry them in a mix of light olive oil and butter. There is not a lot of butter in the mix, only 1/2 teaspoon, but it does add to the flavor.
They taste like you have used so much more. Trust me on this.
I only ever use light olive oil for cooking. This is not extra virgin olive oil, which comes from the first pressing, but it is still olive oil and good for you.
In any case there is not a lot of either the oil or the butter. Just enough to do the job and give some flavor.
You can use either fresh herbs in these or dried. I don't have as many fresh herbs available to me here, so I tend to use dried most of the time. When they are being used in a dish such as this, it really doesn't matter.
Obviously there are other times when you will need to use fresh.
It doesn't take very long for them to cook. You only want to cook them until they are golden brown on both sides. Try not to rush it by having the heat up too high or you will burn your butter.
Burnt butter does not taste nice. You cannot rush a good thing.
These tasty patties are excellent served with my homemade tartar sauce. I love this sauce. Its so much tastier than ready made. You can find my recipe for Homemade Tartar Sauce here.
It seriously is the best Tartar Sauce ever. It is a recipe I learned to make when I was working at the Manor. I used to make them homemade Cod Fish Cakes for supper sometimes on a Friday and I always made this sauce to go with them.
Not a fan of tartar sauce? Not to worry. These also go great with wedges of fresh lemon for squeezing over top!!
They are also really good served in a bun as a type of burger.
I enjoyed mine today with some mac and cheese and leftover vegetables from last nights dinner. All in all this was a very tasty supper for myself! I hope you will give them a go too!
Tuna Patties for Two
Yield: 2 servings
Prep time: 10 MinCook time: 10 Mininactive time: 1 HourTotal time: 1 H & 20 M
Quick, easy, and sized perfectly for two people. You can enjoy these simple tuna patties with a wedge of lemon to squeeze over top, or with some delicious homemade tartar sauce! They are delicious both ways!
Ingredients
- 1 (5 to 6 ounce)(140-170grams) tin of albacore tuna
- 1 tsp Dijon mustard
- 1/2 tsp olive oil (use only if using water packed tuna)
- 1/2 slice of white bread torn into small pieces
- 1/2 tsp freshly grated lemon zest (I use my fine microplane grater)
- 1/2 TBS fresh lemon juice
- 1/2 TBS water or juice from tin of tuna
- 1 TBS chopped fresh flat leaf parsley (or 1/2 TBS dried)
- 1 TBS finely chopped green onion
- 1 large free range egg yolk
- salt and black pepper to taste
- Tabasco sauce to taste
- 1 TBS light olive oil
- 1/2 tsp butter
To serve: (optional)
- Fresh lemon wedges
- tartar sauce
Instructions
- Drain your tuna well, reserving liquid. Flake the tuna into a bowl. Add the olive oil and 1/2 TBS of the tuna liquid. Mash well together.
- Add the bread, lemon zest, lemon juice, mustard, parsley, chives, hot sauce and seasoning. Mash well together and then taste. Adjust seasoning as necessary and then stir in the egg yolk.
- Divide the mixture in half and shape into two balls. Flatten each ball into a patty and place onto a plate. Refrigerate for one hour.
- Heat the olive oil and butter over medium high heat in a non-stick skillet. Once the butter begins to foam, add the tuna patties. Brown nicely on both sides, approximately 3 to 4 minutes per side.
- Serve hot with your lemon or tartar sauce.
Subscribe to:
Posts (Atom)
Social Icons