Saturday, November 28, 2015

Thanksgiving Leftover Breakfast Burritos

We all know that secondary to giving thanks, Thanksgiving is all about them leftovers. Last year I made these EPIC cheddar mashed potato waffles leftover sandwiches, and this year? Well, this year I stuffed them into a breakfast burrito and called it a day. Serve it with a side of gravy and cranberry sauce to complete the dish. Hearty, warm, and full of everything we love. These burritos are sure to be a hit!

 Thanksgiving Leftover Breakfast Burritos

  • 2 tbsp. butter
  • 1 cup leftover turkey, chopped
  • 1 cup leftover stuffing, chopped
  • 1/2 cup leftover vegetables (like green beens or brussels sprouts)
  • 4 large eggs
  • 4 spoonfuls of leftover mashed potatoes
  • 4 large tortillas 
  • 2 tbsp. fresh parsley, chopped
  • leftover gravy and/or cranberry sauce for dipping

In a large saute pan, melt the butter over medium-heat. Add in the chopped turkey, stuffing, and vegetables. Cook until heated through. 

Crack the eggs into the pan and stir into the filling. Continue to cook until the eggs are cooked through. 

Meanwhile, heat up the mashed potatoes and tortillas. Spread a spoonful of mashed potato down the center of each tortilla, then top with the leftover/egg filling. Sprinkle with the fresh parsley and fold up like a burrito. I found it easier to eat by wrapping it with a piece of tin foil to keep the filling from falling out. 

Serve warm with leftover gravy and/or cranberry sauce.

My taste tester couldn't wait to get his hands on these. 

Thursday, November 26, 2015

Happy HDFB Thanksgiving to You All!

If you're reading this, then you can most likely find me posted up at the Bloody Mary bar we decided to host for Thanksgiving Day, making skewers full of peppers, olives, cheese, salami, and BACON! These are going alongside our breakfast sandwiches with all of the works like avocado, tomato, hollandaise, and you guessed it BACON! This is just the warm up before the big "game" as I like to think of it.

This year I am thankful for so much that I could ramble on and on about my life and how grateful I am for my fiance, my health, my family, friends, my job and life's opportunities, but you should really be spending time with your families, enjoying a bloody mary bar of your own. I'll be back tomorrow, so until then, HAPPY THANKSGIVING.

Tuesday, November 24, 2015

Bahn Mi Burger

Who needs a break from Thanksgiving recipes? Raise your hand. Any hands raised? I know mine aren't, but I assume that your pinterest is flooded with turkey tips, side dishes, pies, and more, so why not mix it up a little just before the big day! We all need to eat in preparation for the "big meal", so I chose something hearty like this burger. I recently made these burgers for Andrew since I know what a huge fan he is of the classic Bahn Mi flavor, but I wanted to give it a little twist (surprised, aren't you? Sense the sarcasm here). I took the traditional carrot, cucumber, and cilantro toppings and placed them atop a juicy burger, complete with Sriracha mayo, because what Bahn Mi is complete without a big old spoonful of that deliciousness?  

Bahn Mi Burger

Makes 4 Burgers
  • 2 lbs. 85/15 ground beef
  • 1 tsp. chili powder
  • 1/2 tsp. mustard powder
  • 1/2 tsp. garlic powder
  • 1 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 4 burger buns, split
  • 1 cup shredded carrots
  • 1 tbsp. sugar
  • 2 tbsp. white vinegar
  • 1/2 cucumber, thinly sliced
  • 1 bunch fresh cilantro
  • 1/2 cup mayonnaise
  • 1-2 tbsp. Sriracha hot sauce
In a small bowl, sprinkle the sugar and pour the vinegar over the shredded carrots. Place in the fridge. In another small bowl, whisk together the mayo and Sriracha and place in the fridge.

Preheat grill to medium-high heat, and in a medium bowl, mix together the beef, chili powder, mustard powder, garlic powder, salt and pepper. Form the beef mixture into 4 large burger patties. Cook the patties, for 4 minutes on each side, for medium. During the last minute of grilling, place the buns, cut-side down on the flameless side of the grill, just to get a little crisp.

Slather the prepared Sriracha mayo on one half of all of the buns. Place the burger patties on top, then garnish with the carrots, cucumbers, and fresh cilantro. Serve hot.

Monday, November 23, 2015

Southwestern Thanksgiving Lineup

It's here! It's here! Unless you've been living under a rock, or you're a baby, then you know that it's Thanksgiving week, and I have been bringing you all my Southwestern-based recipes for a week or so now. But to make things even easier for you all, I have compiled them into one giant post. I love how much flavor and versatility each recipe brings to the table. Some are able to be prepared beforehand, making your day-of work, minimal. Leaving you more time for the Macy's Thanksgiving Day Parade (my absolute favorite thing about this holiday), and less time fretting over chopping onions.

Cauliflower & Brussels Spout Au Gratin
Chorizo Cornbread Stuffing
Chipotle Corn Mashed Potatoes
Southwestern Roasted Turkey
Roasted Poblano Gravy
Ancho Chile Pumpkin Pie

Last Year's Favorites:
Sparkling Pumpkin Cider Bourbon Cocktails
Cran-bernet Sauce
Cheddar Mashed Potato Waffle Leftover Thanksgiving Sandwiches

Friday, November 20, 2015

Individual Ancho Chile Pumpkin Pies in a Jar

What is Thanksgiving without pie. It just wouldn't be an American holiday without the opportunity to finish off a two thousand calorie meal with a healthy serving of pie, amIright?! Keeping with my Southwestern theme, I decided to add a little spicy flavor to this year's pie, and make them easily serve-able, in adorable mason jars. You could make one regular sized pie if you wanted, just cook for a bit longer, until the center is slightly firm, and no longer jiggly.

Individual Ancho Chile Pumpkin Pies in a Jar

  • 20 pumpkin gingersnaps
  • 2 tbsp. granulated sugar
  • 1/4 tsp. ancho chile powder
  • 3 tbsp. unsalted butter
Pie Filling:
  • 1 can of pumpkin puree (not pumpkin pie filling)
  • 1 2/3 cup heavy whipping cream 
  • 3 eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tbsp. ancho chile powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
Garnish (optional): 
  • whipped cream
  • vanilla ice cream
  • pumpkin pie spice
  • roasted nuts
Preheat oven to 325 degrees F.

Add the gingersnap cookies to a food processor and whirl until they turn into small crumbs. Add in the sugar and chile powder, whirl again until fine crumbs remain.

Melt the butter and add to the crumb mixture. Combine until the mixture looks like wet sand. Divide the crumb mixture evenly to the bottom of 4 glass jars and press down firmly with the bottom of a glass. 

Bake the "crust" for 10 minutes until golden and fragrant. Remove from the oven and increase temperature to 350 degrees F.

While crust is baking, whisk together all of the ingredients for the pie filling in a large bowl. Once the crusts are done, evenly divide the pie filling to the jars, then place back into the 350 degree oven and bake for 40-50 minutes, just until set.

Remove from the oven and allow to cool on a wire rack. Top with whipped cream and sprinkle with some pumpkin pie spice for garnish. 

Tuesday, November 17, 2015

Roasted Poblano Gravy

Whenever I think of homemade gravy I think of the same childhood memory. My beautiful mother, standing over the stove, sprinkling the turkey drippings with a little bit of flour, and whisking feverishly until a beautifully silky gravy was made. We won't mention the year that she accidentally splattered me with the boiling gravy, burning my arm. No, we definitely won't mention that time. This gravy is not my mom's smooth gravy, and not in a bad way, but I just wanted to try something different this year, if you can't tell by my list of Southwestern themed recipes for this year's holiday dinner. This gravy has got texture, flavor, and a whole lot of warm spice to it. Serve it alongside my Southwestern Roasted Turkey and drizzle it over some Chipotle Corn Mashed Potatoes, and call it a party!

Roasted Poblano Gravy

  • 1 yellow onion, quartered
  • 2 celery stalks, halved lengthwise
  • turkey neck and giblets
  • 2 tbsp. olive oil
  • salt and pepper
  • 1/4 cup reserved butter mixture from Southwestern Roast Turkey recipe
  • 3 poblano peppers, roasted, peeled, seeded, and chopped*
  • 1/4 cup all-purpose flour
  • 3 cups chicken/vegetable broth
Preheat oven to 400 degrees F. Toss the onion, celery, neck, and giblets with olive oil, salt, and pepper. Bake for 40 minutes, tossing halfway through.

Meanwhile, melt the butter mixture in a medium to large saucepan. Add in the poblanos and cook for 1 minute. Whisk in the flour, cooking until well combined, creating a roux. 

Remove the pan from the oven and add 1 cup of the broth to the hot pan. Use a sturdy wooden spoon to scrape up any browned bits from the pan. Pour the pan contents through a fine mesh sieve into the saucepan with the roux. Discard the roasted vegetables, neck, and giblets.

Whisk well to combine, working out any lumps in the mixture. Once the mixture has thickened slightly, slowly whisk in the remaining 2 cups of broth. Simmer until thickened, about 45 minutes. Serve hot. 

Monday, November 16, 2015

Southwestern Roasted Turkey

It's time for the main event people. After teasing you with 3 different Southwestern side dishes last week, and even some tips for the perfect roasted turkey over at idieh design's blog, I had to give you something to serve those sides along with, and a turkey recipe to apply those tips to. And what is Thanksgiving without a big juicy turkey? This particular recipe includes crispy-buttery skin, and perfectly moist meat on the inside. Yes, I realize that this takes a minimum of 2 days to prepare, but the final product will have you and your guests salivating, and you will forget about all of the waiting. To tide myself over, I basically watched "turkey vision" through the glass of the oven door. I won't judge you if you do the same! 

Southwestern Roasted Turkey

  • 12-16-lb. whole turkey, neck and giblets removed
  • 6 tbsp. unsalted butter, room temperature
  • 2 tbsp. fresh oregano, chopped
  • 2 garlic cloves, minced
  • 1 tbsp. chili powder
  • 1/2 tbsp. ground cumin
  • salt and pepper to taste
In a small bowl, mix the butter, oregano, garlic, chili powder, and cumin into a paste. Reserve 1/4 cup to make the Roasted Poblano Gravy (recipe to come). 

Slide your hand underneath the skin to carefully pull it away from the breast and thigh meat. Now slather the butter mixture all over underneath the skin, covering as much area as you can, careful not to tear the skin. Season the outside and the inside of the turkey with salt and pepper.

Cover loosely with plastic wrap and place in the fridge for 1-2 days to dry out slightly.

Once you are ready to cook, remove the turkey and let sit at room temperature for 1 hour.

Place a rack in the bottom third of your oven and preheat to 350 degrees. Cook the turkey for 1 hour, undisturbed, then after the hour, rotate the pan.

Cook for another 2- 2-1/2 hours, until an instant read thermometer reads 165 degrees F. Remove from the oven and allow it to sit for a minimum of 30 minutes, up to 1 hour before carving. 


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