Cranberry Turkey Salad Sandwiches

Cranberry turkey salad sandwich (1 of 1)

Hopefully you had a wonderful Thanksgiving filled with great company and tasty food!  I’m always looking for new ways to use up all the leftovers.  Two years ago we started making these leftover paninis and look forward to them every year.  I’ve been searching for other ideas and saw on Twitter, Smitten Kitchen  posted about using turkey salad in her favorite chicken salad recipe.  I love a good chicken salad and I thought adding in some cranberry sauce and rosemary powder would be great additions.

Cranberry Turkey Salad Sandwiches
Makes about 3 sandwiches
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Ingredients
3 cups shredded turkey (white or dark meat or mixed)
½ cup of mayonnaise
½ cup chopped apple (about ½ of an apple)
½ cup chopped pecans
2 Tablespoons cranberry sauce
½ teaspoon salt
⅛ teaspoon ground white pepper
⅛ teaspoon rosemary powder
 

  1. Mix mayonnaise, cranberry sauce, salt, white pepper and rosemary powder.
  2. Add the turkey, apple, and pecans then toss to combine.

Source: Hoosier Baker Original

Notes:
I purchase my rosemary powder from Penzeys Spices.

Mangia!
Lindsay Lou

Thanksgiving Leftovers Panini

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Hope everyone had a wonderful Thanksgiving!  We had a great time this year, hosting at our house.  My cousin joined us for Thanksgiving and a good friend dropped by for dessert.  The food was tasty, company was awesome, and there was lots of laughter.  The big question after Thanksgiving is always what to do with the leftovers?  My mom always makes an amazing turkey soup, which I had planned on doing, along with turkey pot pies.  I love cold turkey with Russian dressing (mayonnaise with a little ketchup) and have since I was a kid.  In fact let’s be honest, I like side dishes and dessert over turkey. I like leftovers for about a day then it just gets old.  I caught a Pioneer Woman episode while on the treadmill with Thanksgiving leftover ideas (yes, I watch food shows while I workout, don’t judge J ).  One of the ideas was for a sandwich with turkey and sides from Thanksgiving then when I saw a tweet from Williams Sonoma about ideas for leftovers and saw a turkey Panini, I decided I needed to try this sandwich.  I am so glad I did, we have had it every day since Thanksgiving.  Who would have known all these side dishes put together on one sandwich would be so amazing?  The recipe below is for 1 sandwich, which we split and was very filling.  Just increase the amount of ingredients if you want more sandwiches. I added brie cheese but you can use any other kind of cheese or omit if you don’t have any on hand. You don’t need a Panini press or even a grill pan, you could make this in a regular skillet.  If you are using a grill pan or a skillet, I would suggest weighting the sandwich down with a heavy pan or another skillet (see pictures below).

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Thanksgiving Leftovers Panini
Printer- Friendly Version
Makes 1 hearty sandwich

Ingredients

2 slices good sandwich bread (I used a peasant loaf, sourdough would be amazing!)

Olive oil or butter for bread (I used olive oil in a Misto Spray bottle)

2 teaspoons mayonnaise

2 Tablespoons cranberry sauce

2-3 ounces roasted turkey (use what you have or prefer, we used white meat)

½ cup cooked stuffing

3 slices of brie cheese

Turkey gravy for dipping

Directions

  1. Spray one side of each slice of bread with olive oil.

  2. Take one slice of bread and on the side of bread without olive oil, spread the mayonnaise,   cranberry sauce, turkey, stuffing, and brie (in that order).  Place other slice of bread on top (olive oil side on the outside) and gently press down.

  3. Cook sandwich on griddle pan, Panini press, or skillet on each side until brown about 3-5 minutes).  See below for pictures using a griddle pan to weigh the sandwich down so it flattens slightly.

  4. Serve with a side of turkey gravy for dipping.

Tips:

How to weigh down a sandwich when using a grill pan or griddle using baking sheets.  I use 2 baking sheets in the beginning but usually towards the end take one off once the sandwich is done on one side.  I also place a piece of parchment paper between the sandwich and bottom of the pan.

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Mangia!

Lindsay Lou

Slightly adapted from: Williams Sonoma and the Pioneer Woman

Rosemary Chicken Salad



I like the versatility of chicken salad.  You can keep it simple or add nuts, fruits, different spices to make it your own.  On a visit to Penzey Spice with my mom I picked up some rosemary powder.  I had never seen it before so I bought it eager to try it in something.  This chicken salad was the perfect recipe to use it in.  I also had the chance to use some fresh rosemary from my herb garden.  If you don’t have rosemary powder just add extra fresh rosemary.  You could use other nuts if you prefer, I think pecans or almonds would be delicious also. 
Rosemary Chicken Salad

1 ½ pounds chicken breasts
½ cup walnut halves
½ cup mayonnaise
½ cup plain non-fat yogurt
½ teaspoon rosemary powder
¼ teaspoon ground white pepper
1 teaspoon fresh rosemary, chopped
Salt to taste (about 1/8 teaspoon)
Directions
1. Poach chicken breasts.  To do this, place chicken breasts in a pot and cover with water.   Cover pot and bring to a boil.  Partially cover pot, reduce heat to low, and simmer for 10 minutes.  Turn off heat and let chicken breast for 15-20 minutes.
2. Remove chicken, let cool, and cut into 1-inch cubes; set chicken aside.
3. Place walnuts in a skillet and cook over medium heat for about five minutes, stirring occasionally.  Remove walnuts from heat and let cool.
4. In a bowl, mix yogurt, mayonnaise, rosemary powder, fresh rosemary, white pepper, and salt. 
5. Add walnuts and chicken to yogurt mixture; toss to coat.  Keep in the refrigerator until ready to serve. 
Serve with crackers or bread. 
Mangia!
Lindsay Lou
Source: 
Poached chicken from About.com
Rosemary Chicken salad: Lindsay Lou Original

Grilled Pork Tenderloin Sandwiches

I can’t believe July is almost here – June has just flown by!  With the Fourth of July coming up I wanted to post some of our favorite recipes for the grill.  I’ll start with my favorite pork tenderloin recipe and possibly one of my favorite recipes for the grill.  

The spice rub for this pork is phenomenal – I just I doubled the spice rub from the original recipe to cover both tenderloins.  I would recommend using a meat thermometer to ensure your pork is cooked thoroughly.  We usually grill the pork but recently we had inclement weather and I had to cook the pork in the oven, which worked just as well.   In fact, we poured the pan juices over the cooked pork – wow I had no idea this recipe could get any better 😉
Grilled Pork Tenderloin Sandwiches
Ingredients
¼ cup hot jalapeño jelly
1 teaspoon water
2 Tablespoons paprika
2 – 3 teaspoons salt
2 teaspoons granulated sugar
2 teaspoons light brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground black pepper
2 – 2.5 pounds(1 pound each) pork tenderloin, fat trimmed
cooking spray
¼ ranch dressing
¼ cup sweet tomato-based barbecue sauce
kaiser rolls or hamburger buns
Directions
1.   Heat grill to medium-high heat or preheat oven to 425F.  If cooking in the oven coat a baking sheet with sides with cooking spray. 
2.   Mix jalapeño jelly and water in a bowl with a whisk or fork and set aside.
3.   Remove pork tenderloin from package, rinse, and pat dry. 
4.   Mix paprika, salt, granulated sugar, brown sugar, chili powder, cumin, and black pepper.  Coat pork tenderloins with mixture.   If grilling go to next step, if cooking in the oven go to step 6.
5.   For Grilling:  grill 15 minutes, turning occasionally. Brush jelly mixture and cook until pork reaches 155F on a meat thermometer, about 5 minutes.  Remove pork, cover, and let sit for 15 minutes.  Go to step 7. 
6.   For Cooking in the oven:  Place pork on a cookie sheet with sides and cook for 15 minutes.  Coat pork with jelly mixture and turn.  Cook for an additional 25 minutes or until pork reaches 155F.  Remove pork, cover, and let sit for 15 minutes. 
7.   Slice pork in ½ inch pieces. 
8.   Mix barbecue sauce and ranch.
9.   Place pork on buns and top with ranch mixture. 
Mangia!
Lindsay Lou
Source:  Slightly adapted from Cooking Light