I am posting this recipe, but I have to admit that I only used it as a guideline to get started. I was overwhelmed with Easter Ham and Deviled Eggs and desperate to find something different to do with the leftovers. I chopped up the ham as indicated, in addition to the celery, and diced dill pickle, and some minced onion. I chopped up the whites of the eggs and used the filling as a base for the dressing. I added both Dijon and mayonnaise until I reached the right balance and then added a little Sriracha to add some heat. We also decided to try a Muffaletta twist by slicing up some olives that were hanging around the fridge and folding them into the salad after it was mixed. SPECTACULAR!! Served here with sliced avocado. Read the rest of this entry
I seem to have hit on a rich vein of fantastic recipes of late. This loaded egg salad is the bomb! It requires a good number of ingredients — luckily I had everything that I needed on hand. Layers and layers of flavor create a really satisfying mouthful. Serve it as a salad on lettuce or in a sandwich. You can’t go wrong with this recipe.
LOADED EGG SALAD (Serves 10)
8 ounces bacon
- 4 stalks celery, minced
- 1/2 cup mayonnaise
- 1/4 cup minced yellow onion
- 1 1/2 tablespoons sweet pickle relish
- 1 1/2 tablespoons prepared yellow mustard
- 2 teaspoons chile-garlic sauce (such as Sriracha)
- 1 1/2 teaspoons dried dill weed
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 12 hard boiled eggs, shells removed
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
- Mix bacon, celery, mayonnaise, onion, relish, mustard, chile-garlic sauce, dill, Worcestershire, black pepper, paprika, and salt together in a large bowl; add eggs. Break egg whites and yolks with a potato masher into the bacon mixture. Stir broken egg pieces into the salad.
- Cover bowl with plastic wrap and refrigerate at least 1 hour.
~ AllRecipes.com ~
Well, I finally decided to give this recipe a try. We’ve all seen it on the internet — ham and Swiss sliders covered with mustard and poppy seed. I took some of my leftover Easter ham and gave it a go. Really good . . . Surprisingly good!! I took a package of Hawaiian rolls and layered on the ham and cheese. Then, the magic happens — melted butter, minced onion, yellow mustard and poppy seed are combined and slathered across the top before you pop these in the over for about 15 minutes. It is the butter combined with the savory flavors of the other ingredients that really puts this over the top. Great for parties . . . football watching . . . quick supper with the family . . . And don’t wait for a special occasion – deli ham would work just as well. Enjoy!
HAM & CHEESE SLIDERS (Serves 6)
- 1/3 cup mayonnaise
- 1/3 cup Miracle Whip
- 12 dinner rolls
- 12 pieces ham
- 12 pieces Swiss cheese
- ½ cup butter, melted
- ½ tsp. Worcestershire sauce
- 1 Tbsp. minced onion
- 1-2 Tbsp. poppy seeds
- 2 T. yellow mustard
- Preheat oven to 350°Slice dinner rolls in half horizontally.
- Cut or tear pieces of ham to fit rolls. Same with the Swiss cheese – create 12 slices.
- In a small bowl, mix together mayonnaise and Miracle Whip. Spread mixture onto both sides of each roll.
- Place pieces of ham and slices of cheese inside each roll, close rolls and place close together on baking dish or lined cookie sheet (use cooking spray or non-stick foil because bread will stick!)
- In a medium bowl, whisk together yellow mustard, melted butter, Worcestershire sauce, minced onion, and poppy seeds
- Brush or pour the sauce evenly over all of the rolls; don’t feel like you have to use all of it, especially if you’re only making 12. Let rolls sit for at least 10 minutes so sauce sets.
- Cover with foil, avoid touching top of rolls if possible, and bake at 350° for 12-15 minutes, or until cheese is melted. Remove foil and cook for an additional 2 minutes to make tops are slightly brown and crispy, if desired. Serve warm.
~ from TheGirlWhoAteEverything.com
It’s time for one of my favorite after-Thanksgiving recipes. This Turkey, Cranberry and Dressing Panini is easy to make and uses all of your favorite Thanksgiving leftovers. Just take a few slices of turkey, some dressing (stuffing), cold gravy, and cranberry sauce stacked on some hearty bread and grill it into a golden brown piece of heaven. You don’t even have to heat up the ingredients before hand — they all cook up together in the pan. This panini is like a mini-holiday feast in your mouth. We upped the ante here by using Pumpkin Bread. Yum!
TURKEY, CRANBERRY & DRESSING PANINI
- 2 thick slices of day old bread
- turkey breast, sliced
- turkey dressing
- cranberry sauce
- cold gravy
- 3 sage leaves, finely chopped
- kosher salt
- butter, softened
- Spread one slice of bread with a thin layer of cold gravy.
- Layer the sandwich with slices of turkey, dressing, and more gravy. Season with salt and pepper and top with sage.
- Spread a thick layer of cranberry sauce on the other slice of bread.
- Butter each side of the sandwich. Toast in cast iron skillet until brown and crisp on both sides.
Folks in the South L-O-V-E their biscuits. Sadly, this is something that escapes me entirely (such blasphemy!). I have only made biscuits a handful of times in my life, but this recipe inspired me to try, try again. I saved a bit of mashed sweet potatoes from our Maple-Pecan Sweet Potato Mash the other night to add flavor and serve as a natural sweetener. Remember that when handling bread and pastry the rule is always ‘Less is More’. You should cut in the butter and shortening until the pieces are about the size of a pebbles. If you work the mixture too much the biscuits will become dense and lose their light, fluffy texture. Make sure that you turn the dough out onto a lightly floured surface. Too much flour will cause the dough to become too dry, and your biscuits will crumble and break apart. These biscuits come out a beautiful golden color with a delicious, slightly sweet flavor — a perfect compliment for country ham, homemade jelly or maybe just a drizzle of honey. Served here with ham and Pimento Cheese.
SWEET POTATO BISCUITS (Serves 4)
- 5 cups self-rising flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 cup cold butter, cut into small cubes
- 1/4 cup cold vegetable shortening
- 2 cups buttermilk
- 1 cup cooked mashed sweet potato
- Parchment paper
- 2 tablespoons butter, melted
- Preheat oven to 425 F.
- Stir together first 3 ingredients in a large bowl. Cut butter cubes and shortening into flour mixture with pastry blender or fork just until mixture resembles coarse meal. Cover and chill 10 minutes.
- Whisk together buttermilk and sweet potato. Add to flour mixture, stirring just until dry ingredients are moistened.
- Turn dough out onto a well floured surface, and knead lightly 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, reshaping scraps once. (Do not twist cutter.) Place rounds on a parchment paper-lined baking sheet.
- Bake at 425° for 18 to 20 minutes or until biscuits are golden brown. Remove from oven, and brush tops of biscuits with melted butter. Serve immediately.
This recipe put me in “left-over” heaven! It just so happened that I had two pieces of baked chicken, a quarter of a red onion and a half of a lime waiting to be used in my refrigerator. All I needed was a nice, fresh avocado and I was good to go! A beautiful, fresh take on chicken salad — served here on toasted pumpkin bread.
AVOCADO CHICKEN SALAD (Serves 6)
2 or 3 boneless chicken breasts
- Cook chicken breasts until done. Let cool and then shred
- Blend the avocado and the lime juice until smooth. Mix in the cilantro,the onion, and season with salt & pepper. Fold the shredded chicken into the avocado mixture and serve.
I found some really beautiful avocados this week and wanted to try them in a grilled sandwich for a change of pace. I followed the instructions laid out by Serious Eats but I do have a couple of suggestions. I microwave my bacon for crispness, and I prefer to use a multi-grain bread for added nutrition and a cheddar rather than processed American cheese . The major change that I would make is to forego using bacon grease to grill the sandwich. It adds a heavy, greasy taste and adds unnecessary fat and calories to the product. I usually butter the bread slices before I add them to the pan and turn the sandwich all at once rather than assembling it mid-way through. However, the method listed below does toast each slice of bread on both sides. This sandwich will be delicious and satisfying whatever method you choose. Yum!
GRILLED CHEESE WITH BACON, TOMATO, AND AVOCADO
- 2 slices bacon, sliced in half crosswise
- 2 slices hearty white bread, such as Pepperidge Farm or Arnold
- 2 teaspoons butter
- 2 slices American or Cheddar cheese
- 2 slices ripe beefsteak tomato
- 1/2 a ripe avocado, thinly sliced
- Kosher salt
- Place bacon in a large nonstick or cast iron skillet and cook over medium-low heat, turning occasionally, until crisp all over, about 8 minutes. Transfer bacon to a paper towel-lined plate and bacon fat to a small bowl. Once the pot is at a full boil, throw in a half-cup of your favorite hot sauce.
- Wipe out skillet and return to medium heat. Melt butter until foaming subsides. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes.
- Transfer to a cutting board toasted-side-up. Place one cheese slice on top of one slice, followed by bacon, tomato, and avocado. Top with second cheese slice and close sandwich.
- Add half of reserved bacon fat to skillet and heat over medium-low heat. Add sandwich and cook, swirling occasionally, until deep, even golden brown, about 5 minutes. Remove sandwich using a flexible metal spatula. Add the remaining bacon fat. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep, even golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.