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
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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

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Side Dishes for Thanksgiving

Sweet Potato Souffle Green Bean Bundles Corn Casserole

Today I wanted to share my mom’s mashed potato recipe.  I am sure most people already have a favorite mashed potato recipe but my mom’s is truly my favorite.  I was an adult before I learned her secret.  Unfortunately I didn’t write down the amount of her secret ingredient 😉  I will have to post it at a later date when I can chase her down and measure the “pinch” she uses here and there to give you an accurate recipe.  So instead I thought I would include a list of side dishes here at Hoosier Baker, including the ones I featured last week that appear at our family gatherings.  I wish you all a very Happy Thanksgiving. I know I have readers that are not here in the states and might not be celebrating Thanksgiving, these are great side dishes for any gathering. I am so thankful for many blessings and thankful for you taking time to stop by and read my blog today.  Feel free to leave a comment on what you are thankful for or just to say hi 🙂

Hoosier Baker Side Dishes:
Sweet Potato Souffle
Green Bean Bundles
Aunt Cathy’s Corn Casserole
Sweet Potato and Pineapple Mash
Cranberry-Pistachio Couscous
Roasted Sweet Potatoes with Maple-Orange Glaze
Mashed Cauliflower
Roasted Asparagus
Roasted Sesame Green Beans
Cinnamon Applesauce

Mangia!
Lindsay Lou

Sweet Potato Soufflé



Sweet Potato Souffle


This is another side dish that appears at every holiday dinner and I can’t imagine a holiday without it.  The silky sweet potatoes topped with a crunch sweet topping, it doesn’t get much better than this.  Technically, I am not sure if this is a souffle but it doesn’t really matI’ve cut down the sugar and butter and it is just as good.  This dish is best served the day of so the topping is crunchy but we eat leftovers without any complaints too.J 


Sweet Potato Souffle


Sweet Potato Soufflé
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Ingredients
3 cups mashed sweet potatoes (about 2 lbs of sweet potatoes, peeled, chopped, boiled until soft, and mashed)
teaspoon salt
2 eggs
½ cup granulated sugar
cup unsalted butter, melted
1 ½ teaspoon vanilla extract
½ cup milk
Topping
1 cup pecans, chopped
¼ cup light brown sugar
1 Tablespoon all purpose flour
1 ⅔ Tablespoon unsalted butter
Directions
1.  Preheat oven to 350F
2.  Make sure potatoes do not have any lumps, add remaining ingredients for potatoes (through the milk) and mix.  Place in a buttered baking dish. 
3.  Bake for 20-30 minutes or until set.
4.  While potatoes are baking mix together brown sugar and flour, then cut in the butter with a pastry cutter, fork, or your fingers, until the mixture looks like crumbs.  Add chopped pecans. 
5.  Add topping to baked sweet potatoes and place back in the oven for 10 minutes more.
Mangia!
Lindsay Lou
Source: Zora Calder From Dinner on the Grounds Broadmoor Baptist Church, Memphis, TN

Green Bean Bundles

Green Bean Bundles


These green bean bundles have become another family favorite and like the corn casserole this recipe is from my Aunt Cathy.  We just love Aunt Cathy, and not just because she has wonderful, tasty recipes!  I would suggest making 2-3 bundles per person as they have been very popular when we make them.  Make sure to use frozen green beans and not fresh, my mom reports that the fresh get overcooked because the bacon takes too long to cook.  These pair a lovely sweet and salty combination that most everyone I know enjoys.  These little bundles also make a nice table presentation. 

Green Bean Bundles
Ingredients
1 pound frozen whole green beans
10 pieces of bacon, not cooked
1 Tablespoon Greek Seasoning
¼ teaspoon salt if your Greek Seasoning doesn’t contain salt
¼ cup light brown sugar, lightly packed
4 Tablespoons unsalted butter, melted
Directions
1.  Preheat oven to 350F
2.  Cut slices of bacon in half
3.  Mix Greek Seasoning and salt if you are using salt
4.  Take 6-8 beans and wrap a half slice of the bacon around them. Optional: tie the bacon in a knot on the top of the bundle or just wrap the ends underneath the bundle
5.  Place the bundle in a 9×13 baking dish and repeat with the rest of the beans until the beans and bacon are gone. 
6.  Sprinkle Greek Seasoning and brown sugar over the bundles
7.  Drizzle melted butter over the bundles and place in the oven.  Bake for 35-45 minutes or until bacon is cooked through.
Mangia!
Lindsay Lou
Source:  From Aunt Cathy, original source unknown

Aunt Cathy’s Corn Casserole

Corn Casserole 2
This recipe as you may have guessed from the name is from my sweet Aunt Cathy.  We make this casserole at every holiday meal it seems now and it never gets old.  In fact, I can’t wait for it and sometimes we have it on other special occasions.  It is always the one dish that is usually gone at the end of the meal.  Everyone loves it, even when I have taken it to other people’s homes I receive so many compliments on it.  To be honest, it is one of the easiest recipes to make I have actually memorized it.  It is a one bowl preparation and bakes at 350F which a lot of our other sides do so that is another star in my book.  You can serve it hot, warm, or room temperature, another great thing about this tasty dish. 
Corn Casserole

Aunt Cathy’s Corn Casserole
Ingredients
1 can yellow corn (15.25 ounces), Do Not Drain
1 can (14.75 ounces) cream-style corn
1 stick of butter, melted (I use salted butter for this)
8 ounces sour cream (I use light)
1 package (8.5 ounces) Jiffy Corn Muffin Mix
Directions
1.  Preheat oven to 350F
2.  Mix all ingredients in a bowl and pour into a 9×13 baking dish or similar size.
3.  Bake at 350F for 50-60 minutes or until firm and starting to brown around the edges.  Serve hot, warm, or at room temperature.
Mangia!
Lindsay Lou
Source:  Aunt Cathy

Oven-Fried Onion Rings

I am sitting here with the windows open and grateful for low humidity and a cool breeze.  The last few days have been so hot and humid with a heat index in the 100’s.  Weather like this makes me want to grill, sit on the porch with a frozen drink, or take a hike.  Instead I am inside drinking iced coffee for some afternoon caffeine and contemplating what steps I need to take to finish up my first round of data analysis for my dissertation.  Don’t worry, I won’t bore you with the intricacies of propensity scores or regression analysis 😉  Instead I wanted to share this recipe for oven-fried onion rings.  They are amazing!  And yes, they are crunchy.  I would like to think it was fate that we were home on a Friday evening and I had on America’s Test Kitchen on PBS but who am I kidding we aren’t usually out on a Friday night anyway.  ATK happened to be showing how to make the perfect burger (recipe coming) and these onion rings.  I immediately started taking notes on the onion rings while Matt took copious notes on the burgers. They did not give exact measurements on everything so I had to wing it to get it right. We had these onion rings with the perfect burgers and this creamy cole slaw on Memorial Day.

You could double this recipe or triple it if needed, just make sure not to crowd your onion rings on the baking sheet.  With this recipe you will have enough buttermilk for more onions.  One last tip – I wouldn’t put all of your saltine/potato chip mixture in the bowl right away as it will get clumpy as you make your way through the onion rings.  I would add more mixture to the bowl as needed.

Oven-Fried Onion Rings
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Makes 2 servings

Ingredients
1 yellow onion (about 8 ounces)
1 cup buttermilk
1 egg
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 + 1/8 cup all-purpose flour (divided)
2 cups plain potato chips (I used ones that did not have ridges)
12 saltine crackers
3 tablespoons vegetable oil

Directions
1.  Preheat oven to 350F
2.  Cut onion into rings that are about a 1/2 inch wide.  You will not use the little ends – save those for another recipe.

3.  Mix buttermilk, egg, cayenne pepper, black pepper, salt, and 1/4 cup of flour in a bowl; set aside.
4. Place chips and saltines in a food processor, process until the chips and saltines are fine crumbs, about 1 minute.  Place about half of the mixture in one bowl and put aside the rest (this is so your coating doesn’t get clumpy – you can add more from the reserve as needed).

5. When the oven is preheated, pour the vegetable oil on a rimmed baking sheet (I used an 11×14 pan). Using your hands or a pastry brush make sure the oil is coats the bottom of the pan.  Place the pan in the oven and heat for 8 minutes.

6.  While the oiled pan is heating, line-up your ingredients to start preparing the onion rings.  Start with your onion rings, the rest of the flour (1/8 cup) in a bowl, the bowl of buttermilk mixture, the bowl of potato chip/saltine mixture, and a plate to place your onion rings on.  Put a fork in the buttermilk mixture and one in the potato chip/saltine mixture.

7.  Go through your assembly line of ingredients with one onion ring at a time.  Place onion ring in the  plain flour and toss around, this is to make sure the onion is dry and the buttermilk mixture sticks. Next, place the onion in the buttermilk mixture and flip with the fork to get both sides coated.  Let excess mixture drip off.  Then, place the onion ring in the potato chip/saltine cracker mixture and flip with the fork to ensure the onion ring is coated.  Place onion ring on a plate and repeat with other onion rings until finished.
8.  When the oiled pan is heated, place the onion rings on the pan very carefully (the oil will be very hot!)  Place in the oven for 8 minutes.
9.  After 8 minutes, flip the onion rings over and turn the pan.  Cook for an additional 8 minutes or until rings are golden brown.
10.  Remove from the pan and place on a paper towel lined cooling rack.  Serve immediately.

Excellent with ketchup or this spicy straw sauce

Mangia!
Lindsay Lou

Source:  Adapted from America’s Test Kitchen

Creamy Cole Slaw

Hope everyone had a wonderful Memorial Day Weekend!  It certainly feels like summer even though it is not officially here – Memorial Day always marks the start of summer for me.  We are enjoying the back porch and popsicles with our newest addition to the family – Leo!  He too enjoys being in the kitchen (I would like to think he likes the cooking/baking but I think it is the cool tile he likes 😉  We are adjusting to life with a dog and loving it – perhaps some recipes for dog treats are in order…

I am sure many of you have heard on the news about the flooding in the south and the awful storms in midwest – my thoughts and prayers are with all of the people who have suffered losses.  Some of these storms hit very close to home as we had friends and family who were affected but luckily safe.  In fact, one hit very close to where we used to live.  It was hard to look at pictures of places we feel so connected to damaged by these storms.  Times like these I think of how grateful I am for my family and friends.  I think of the special times we have spent together, many of them in the kitchen or over a meal.  I think of how the smell of chicken frying, the touch of an apron my Nanny made, or the first bite of a family recipe can invoke sweet memories.  So I thought sharing a family recipe would be perfect on a day like today.  My mom got this recipe from a cousin’s wife, passed it on to me and now I am passing it on to you.  I hope you like it as much as we do.  I polished the last bit of it off at lunch today 😉

For the parmesan cheese I usually used the canned stuff but Matt convinced me to try using fresh since we always have it on hand (I was reluctant) but it was delicious! 


Creamy Cole Slaw
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Ingredients

Salad:
1 package cole slaw mix
1/2 head cauliflower, rinsed and chopped
1/2 cup raisins
Optional
1 cups salted sunflower seeds

Dressing:
1 cup mayonnaise
1/3 cup parmesan cheese, grated
1/3 cup sugar
1 tablespoon vinegar
1/2 teaspoon (about 2 cloves) minced garlic

Directions
1.  Mix salad ingredients
2.  Mix dressing ingredients
3.  Pour dressing over salad ingredients and toss to coat.
Keep refrigerated.  Best if eaten within three days

Mangia!
Lindsay Lou

Source:  Linda Guddeck via Mrs. V


Sweet Potato and Pineapple Mash

I was hungry for sweet potatoes and had planned to make my roasted sweet potatoes but decided to try something new. I had no idea how this was going to turn out as I was not following a recipe at all but was inspired by my lovely Aunt Cathy’s sweet potato souffle – I just wanted something a little lighter.  You could cut some of the honey and maple syrup if you wanted to save some calories.  I had this as a side dish but also ate it cold one night for dessert. 

Sweet Potato and Pineapple Mash
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Ingredients
3 pounds sweet potatoes, peeled and chopped
1 teaspoon vanilla
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons milk
dash of salt (about 1/8 teaspoon)
1 teaspoon cinnamon
1/4 cup crushed pineapple, do not drain

Directions
1.  Place potatoes in a medium saucepan, covered.  Bring to a boil and cook potatoes are soft enough to easily pierce with a fork (they will fall apart).
2.  Drain potatoes and place in mixing bowl.
3.  Add honey, milk, vanilla, salt, cinnamon, and maple syrup.  Mash potatoes using a stand mixer, hand mixer, or mash by hand with a potato masher.  I used a stand mixer on medium for about 2 minutes.  Mash potatoes until smooth. 
4.  Mix in crushed pineapple.

Serve warm or try it cold!

Mangia!
Lindsay Lou

Source:  Lindsay Lou original

Cranberry-Pistachio Couscous

I needed a quick side dish for a meal and couscous seemed perfect but I wanted to jazz it up a bit.  When the mood strikes to jazz something up I scour our cabinets to find ingredients. This time I came across some coconut, dried cranberries, and pistachios.  This side dish was delicious, not overly sweet (I used unsweetened coconut) and the perfect pairing for my orange marmalade chicken. Great side dish if you need something quick on a weeknight.  This would also be good for breakfast instead of oatmeal. 


Ingredients
1 1/3 cups water
3/4 cup couscous
1/8 cup pistachios, shelled and chopped
1/8 cup unsweetened coconut
1/4 cup dried cranberries, chopped
dash of salt

Directions
1. Bring water to a boil, add couscous and salt; cover and remove from heat. 
2.  After 5 minutes, fluff the couscous with a fork and add the pistachios, unsweetened coconut, and dried cranberries. 

Mangia!
Lindsay Lou

Source: Lindsay Lou Original

Roasted Sweet Potatoes with Maple-Orange Glaze


Third and last side dish recipe before Thanksgiving. If you are still looking for a side dish to make for Thanksgiving here is a twist to sweet potatoes inspired by sweet potato pie. This is another fairly quick and easy recipe. We really like sweet potatoes but tend to only eat them around the holidays in sweet potato souffle (YUM!) I have been trying new ways to prepare sweet potatoes, again trying to add more vegetables to our menus. Any sides you choose I am sure you will have a wonderful Thanksgiving (see below for more sides here on Hoosier Baker). Enjoy your time in the kitchen and at the table with your family and friends. Happy Thanksgiving!

Makes about 6 – 1/2 cup servings

Ingredients
Sweet Potatoes
2 pounds sweet potatoes or yams, peeled and chopped into 1-inch cubes
1 tablespoon dark brown sugar
3 tablespoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg (can substitute with store-bought ground nutmeg)
1/2 teaspoon salt (I used vanilla salt but you can use plain salt)
1 teaspoon vanilla

Glaze
3 tablespoons orange juice (we had orange juice with pineapple which was very good)
1 tablespoon pure maple syrup
1 teaspoon dark brown sugar

Directions for Sweet Potatoes
1. Preheat oven to 400F
2. Spread potatoes on a baking sheet (11×15) with sides.
3. Mix the rest of the ingredients for the potatoes (dark brown sugar, maple syrup, cinnamon, vanilla, nutmeg, and salt), pour over potatoes, tossing to coat.
4. Spread potatoes back into a single layer on the pan and roast for 20 minutes.
5. Remove potatoes from the oven, stir and return to the oven for 10 minutes.
6. Remove from oven and top with glaze (see recipe below)

Directions for Glaze
1. Mix ingredients for glaze in a small saucepan.
2. Bring to a boil over medium heat, stirring continuously until sauce thickens to a syrup consistency (about 10 minutes).
3. Pour over potatoes and serve.

Mangia!
Lindsay Lou

Source: Lindsay Lou Original

Other Sides on Hoosier Baker:
Mashed Cauliflower
Roasted Asparagus
Roasted Sesame Green Beans (you could always switch out the sesame oil for olive oil and omit sesame seeds if sesame doesn’t go with your menu).
Tomato Cucumber Salad
Roasted Carrots with Honey and Cumin
Cinnamon Applesauce (add a dash of nutmeg for something special)