Recipe of the Day: Day 9, 10, 11, 12 & 13

Monday, November 29, 2010

Oh, remember when I told you that I was going to post a recipe a day until December 31? Well, what I meant was that I would post a recipe a day until December 31…unless I got really busy, or was celebrating a major holiday and kept on celebrating all weekend. So…whoops. To make up for my lies, here are five recipes. We’ll start with a few ways to get rid of your Thanksgiving leftovers.

Turkey Dressing Sandwiches

This one doesn’t have a picture, and it doesn’t have an exact recipe, but it’s easy to make using your Thanksgiving leftovers.

Combine leftover turkey and stuffing in a skillet. Pour leftover gravy over turkey and stuffing until moist. Cook thoroughly. Mixture should be creamy, but not soupy. Once mixture has come to a low boil, serve on bread. I like to whip up cranberry mayo to add to these sandwiches. This recipe can be made using box stuffing (make according to recipe on box) and jarred gravy. Results will still be delicious.

Italian Chicken Salad Sandwiches

Italian Chicken Salad Sandwiches

Here’s a really good one from The Kitchn. I’ve made these sandwiches before, and I imagine you could easily sub turkey for chicken. This recipe is great if you’re not into mayonnaise (I’m way into mayo, btw).

3 medium (or 2 large) bone-in, skin-on chicken breasts
olive oil
salt and pepper
1/3 cup thinly sliced red onion (about a quarter of a medium onion)
1/2 cup chopped celery (2 medium stalks)
1/2 cup thinly sliced roasted red pepper
1/2 cup slivered almonds, toasted
handful of chopped Italian (flat-leaf) parsley
12 slices bacon, cooked
12 slices hearty Italian or peasant bread

For the vinaigrette:
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon salt
freshly ground pepper
1 teaspoon sugar
1/4 cup olive oil

Preheat the oven to 425 degrees. Rub some olive oil over the chicken breasts and season them with salt and pepper. Roast for 25-30 minutes, depending on how thick the breasts are. The skin does not need to brown; you just want the meat to cook through. Let cool slightly, then peel away the skin and shred the meat. You should have about 3 1/2 to 4 cups. Drizzle the chicken with a bit of the juices from the pan, just to keep it moist.

Make the vinaigrette. Whisk together the vinegar, mustard, salt, pepper, and sugar. Stream in the olive oil, whisking vigorously, until combined.

Combine the onion, celery, red pepper, almonds, parsley, and shredded chicken in a large bowl. Pour in the vinaigrette and toss to coat.

Make the sandwiches, putting two slices of bacon on each, topped with one-sixth of the chicken salad.

Mashed Potato Puffs

Mashed Potato Puffs

Still working on clearing that mountain of leftover mashed potatoes? Try these quick and easy potato puffs, also from The Kitchn.

2 cups mashed potatoes
3 eggs, beaten
3/4 cup grated Parmesan or Gruyere, divided
1/4 cup minced chives
1/4 cup diced ham (optional)
Salt and freshly ground pepper

Heat the oven to 400°F and lightly grease the cups of a regular muffin tin, or a mini-muffin tin.

Whisk together the mashed potatoes, the eggs, 1/2 cup of cheese, the chives, and ham. Taste and season, if necessary, with salt and pepper.

Put a spoonful of the mixture in each muffin cup. Sprinkle the top of each potato puff with grated cheese. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through and through. Serve immediately.

Chili & Cornbread Jar

Chili and Cornbread in a Jar

From The Givers Log:

Basically, this looks amazing. Chili in a jar with cornbread baked on top – genius! Just whip up a batch of chili, then add cornbread batter and bake. Perfect for picnics, perfect for an evening dinner…just perfect for anytime. Here is the recipe for cornbread, but I imagine you could use a mix as well:

1 cup cornmeal
1 cup flour
3/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup butter, melted

Mix until combined and bake at 375 F for 20-25 minutes or until toothpick comes out clean. Read the whole recipe and story at The Givers Log.

Cinnabon, The Simpler Way

Home made Cinnabon

I love cinnamon. I love cinnamon rolls. And I LOVE getting Cinnabon at the airport. For me, the airport is the Bermuda Triangle of food. There is everything I could ever want, I’m guaranteed to be stressed, I’m typically traveling alone, and suddenly, food just disappears into my mouth… Here is a recipe from Elra for Cinnabon at home. It appears that she’s baking in Europe and has never actually eaten a Cinnabon, so this might not taste exactly like the real thing, but I’m willing to bet they taste pretty damn good.

12 oz  bread flour
2  3/8 oz cake flour
6 oz water
3/4 oz milk powder
2¼ oz eggs
3 oz sugar
1/4 oz  salt
1/4 oz Osmotolerant Yeast
4½ oz butter, cubed
Cinnamon Sugar Filling, recipe follows
Butter, soften at room temperature, for smearing on the dough (you could use water instead

Place everything, but the butter in a mixer bowl, knead on the lowest setting  for 1 minute. Increase the speed to speed #2. Knead until the dough is smooth and elastic, about 5 to 10 minutes, add the cubed butter in three or four addition, continue to knead until gluten is fully develop. Oil lightly a container or a large bowl. Place the dough in it, cover with plastic or a lid, let the dough ferment for 1 hour, then refrigerate overnight.

The next morning, roll out the dough into 1/8 inch (3 mm) thick and 16 inch (41 cm) wide. Smear the soften butter to the entire surface, sprinkle with sugar-cinnamon filling, living about 1 inch (2 1/2 cm) from the edges. Roll the dough, cut into 1 1/2 inch (3 7/8 cm). Place the dough in muffin pans, cover with clean kitchen towel. Rest for 1 hour to 1 1/2 hours.

Preheat oven to 385 F (196 C)

Bake in the middle rack for 15 minutes. Invert immediately onto cooling rack to cool completely before glazing with your own desire glaze. Since I am not a big fan of glaze, I drizzled the rolls lightly using a simple confectioner’s sugar and lemon.

Read the rest of the recipe, include the ingredients for the sugar/cinnamon filling here.

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