“Green Giant® vegetables are picked at the peak of perfection and frozen or canned fast to preserve the simple goodness nature intended…. ”
Speaking of broth, did you know simmering broth uncovered would eliminate broth cloudiness? Cajun Chef Ryan shared that advice in this post about making turkey stock. Thanks Ryan, it worked like a charm!
Flax Seed Bread. Now, I use them often in baking breads, as a substitution for nuts and all types of seeds. I told the guys upon the first bite of Hearty Wheat with Flax Bread, it would be awesome for making grilled cheese sandwiches. Oh boy was I ever right!
From Natures Pride – “Baked with pure olive oil, this wholesome and healthy bread is a good source of fiber and offers 22 grams of whole grain per slice. The addition of flax makes it a good source of Omega 3-ALA and, like all our breads, it is 100% natural and delicious.”
My intention was to post this for National Grilled Cheese month. Stop shaking your heads now. C’mon. All I can say is Easter was THAT relaxing. Besides, isn’t the first time I’ve been a day late and a dollar short now has it?
Triple Grilled Cheese Sandwich w/ Turkey and Bacon
Makes 4 sandwiches
8 slices Hearty Wheat with Flax Bread
Butter or margarine
Leftover Turkey meat sliced
12 strips hickory smoked bacon, cooked well
4 slices Munster cheese
4 slices pepper jack cheese
4 slice white American cheese
|Grilled Triple Cheese, Turkey, and Bacon Sandwich Stack|
Certainly everyone knows how to prepare a grilled cheese sandwich, however I feel obligated to share my method. Humor me just this once, OK?
Have all ingredients ready. Butter one side of each slice of bread. Melt about 2 tablespoon of butter in a large skillet over medium-low heat. Add 4 slices of unbuttered bread to the pan, swishing them to spread and absorb the melted butter. Layer the sandwiches. A slice of American cheese, then turkey, a slice of pepper jack cheese, then bacon, a slice of Munster cheese and top with a second slice of bread, buttered side up. Repeat for the remaining sandwiches. Press sandwiches, cover skillet, and cook on low until bread is golden. Press, flip, and cook.
panini press from LeCreuset, it would have been perfect! Skillet or pressed, these were some fabulous grilled cheese sandwiches. The Natures Pride new dark bread was the perfect choice. Dense and hearty describes the overall sandwich. The pepper jack cheese added a nice zing to nearly every bite. The soft and gooey melted combination engulfed the bacon and turkey. The turkey soup made for magnificent dunking too, yum!
Thank you to Foodbuzz and Natures pride for providing me with a loaf of this awesome bread!
(I just heard Osama Bin Laden is dead. Moving to the TV now, this post has to wait AGAIN)
With the kids being grown and out of town, the fridge is packed with leftovers, leftovers, and more leftovers. I just can't figure out how to cook for just two people! Now, I am learning the art of cooking with leftovers and getting pretty good at creating the new from the old.
I deep fried an 11 lb turkey and had after two or three meals, a whole breast left. Oh no turkey again??? The answer was Turkey Pot Pie. I used the chicken pot pie recipe on the back of a Bisquick box... creative cooking is the best.
You will need:
Leftover Turkey cut into large chunks
1 lb Bag Frozen Broccoli Cauliflower & Carrots (thawed and drained)
1 can condensed cream soup (I used cream of celery)
1 cup baking mix
1/2 cup milk
Salt & Pepper to taste
Preheat oven to 400. In a two quart casserole combine turkey, vegetables, and soup. Season with salt, pepper and a few shakes of dill. Mix well. In a separate bowl combine baking mix, egg, and milk. Mix with a fork or whisk until blended well. Pour over turkey mixture. Bake for 30 minutes or until crust is golden brown.
Hubby doesn't like pot pie but thought this one was really good. I cut the turkey chunks big to match the vegetables. It made quite a hearty pot pie and all the difference to the mister.
Smoked Turkey Legs and Greens - A healthy meal, very economical, and oh so delicious.
The first time I made this for my husband he said I was going to ruin the nice smoked turkey legs that I bought. Isn't it just like a male to say something like that. Oh well, he be eating those words along with the turkey when I'm done here, I thought to myself. After he ate dinner he was not only chomping on the word "ruin" but singing a totally different tune. He told me that the greens were the most delicious he had ever eaten and the turkey was perfect. (my famous eye roll) This one is definitely a hit!You will need:
2 smoked turkey legs
1 smoked turkey wing -these usually come with the complete wing, cut into 2 or 3 large chunks
1 lb frozen greens - I like to use mustard greens.
2 cloves garlic
1 cup hot water + 1 chicken bullion cube or 1 cup chicken broth
1/8 tsp red pepper seeds
1/4 cup chopped onions
Empty frozen greens into a 2 quart pot. Mix chicken bullion with hot water (or use chicken broth) and add to greens. Simmer until greens are completely thawed. Add garlic, onion, and red pepper seeds. Simmer for about fifteen minutes to cook onion and blend flavors. Place turkey on top of greens, (do not mix them) cover and continue to simmer for about twenty minutes. Serve with corn muffins or country biscuits.This meal was prepared for the hubby and I. You can increase amounts as needed. I don't usually measure when I create a new dish so the amounts of pepper seeds and onion are approximate. Be aware that red pepper seeds will probably not need to be doubled unless you like really hot food.