Waffle Maker After Thanksgiving Day Turkey Sandwich

Thanksgiving is over and I don’t know about you, but I always look forward to the leftovers. It’s like Thanksgiving once again, but here’s your chance to put a spin on it…… reinvent it your way. I decided to take that leftover turkey and make a sandwich out of it, but not just any ‘ol sandwich. This has turkey, dressing….. yes dressing not stuffing, (this is a big debate every year between hubby and I) cheddar cheese and a little of that homemade cranberry sauce ( if you prefer the giggly kind from the can, I’m not judging) all between sliced bread then toasted nicely in the waffle maker. This is your sandwich, so feel free to add anything else of those Thanksgiving leftover goodness.

Here’s what I used:

2 slices of bread per sandwich

turkey

dressing

shredded cheddar cheese

cranberry sauce

Preheat a waffle maker on medium. Spray with nonstick spray.

Place one piece of bread on the waffle maker, then add some of the dressing.

Add some turkey on top of the dressing.

Next, add a little of the cranberry sauce on the the turkey.

Then top with cheese.

Place another slice of bread on top of the cheese.

Close the waffle maker and heat for about 5 minutes of until bread is golden and the cheese is melted.

Serve and Enjoy!

Nina’s Baked Mac and Cheese

I wanted to share with you another side dish idea for Thanksgiving. This was my grandmother’s go to mac and cheese. She was always asked to bring her mac and cheese to our family gatherings. She would set it down right in front of everyone and declare ” I’m sure I missed something and it may not be any good.” Of course by the time she finished that sentence the dish would be half gone. I think deep down she knew she had us right when she came walking in with her casserole dish and the scent of cheese wafting through the air. She never wrote down her recipe for her mac and cheese, but I had watched her make it so many times that when she passed away, I had to remember what exactly she put into it. I will confess, it took several attempts before it tasted like hers. A little side fact about my grandmother, when I was little she wanted me to call her Nana, but nope, I always had to be different and instead called her Nina. So from then on she became my Nina. As I have mentioned before, she loved to cook and she was also one who inspired me to cook as well as my mom and dad. Whenever I make this mac and cheese for family or just for hubby and I, I always think of her.

This mac and cheese is more like a mac and cheese pie. You will see plenty versions of this southern side dish at family and church gatherings. It’s layered with noodles and lots of cheese then baked so all of that comes together in one glorious, cheesy goodness…. the ultimate comfort food.

Here’s what you need:

*1 lb elbow macaroni

*2 cups evaporated milk

*1 egg

*1/2 tsp. dry mustard

*pinch of nutmeg

*1/2 tsp. salt, divided

*1/2 stick of butter, cut into small cubes

*3 cups shredded cheddar cheese; I recommend shredding your own cheese and do not buy the kind that is pre shredded in a bag. Those have anti- caking agents so the cheese will not melt as well.

Pre heat oven to 350°.

Boil noodles in salted water one minute less than package directions; drain and set aside.

Whisk together evaporated milk, egg, dry mustard and nutmeg; set aside.

Spray a large casserole dish with no stick spray.

Layer some of the noodles on the bottom of the casserole dish and sprinkle with 1/4 tsp. of the salt; add some of the cheese on top of the noodles. Place some of the butter cubes on top of the cheese. Add another layer of noodles and the rest of the salt, then top with the remaining cheese; scatter the remaining butter cubes on top.

Pour the milk and egg mixture evenly over the noodles and cheese. Cover and bake for 30 minutes then uncover and bake another 15 minutes or until cheese is lightly browned and bubbly. Let it sit about 10 minutes before serving.

Slow Cooker Cheesy Beef Casserole

I wanted to come up with another slow cooker dish, especially now that it’s starting to turn cooler outside. I had some beef and hash browns in the freezer, so I came up with a beef version of my Slow Cooker Cheesy Chicken Casserole. It was a hit. The picture really doesn’t do this little casserole justice. The beef turned out really flavorful and goes so well with the hash browns, not to mention the cheese…..everything is better with cheese right?

Here’s what you need:

*1 lb. ground beef; I used an 85% to 15% fat ratio.

*2 garlic cloves, minced

*1 small onion, chopped

*1 tsp. beef stock base, or beef Bouillon; I like Better Than Bouillon Beef flavor

*2 tsp. Worcestershire sauce

*1 tsp. onion powder, or more to taste

*1 tsp. garlic powder, or more to taste

*1 tsp. cracked pepper

*2 Cups shredded cheese; I used a cheddar Monterey blend

*1 bag of frozen hash browns

*1 Cup of milk

Heat a large pan to medium high heat. Add ground beef and break apart while cooking.

Add onions and garlic and continue to cook until beef is no longer pink; drain if needed.

It is important to make sure all of the fat is drained off or the hash browns will get soggy while cooking.

Turn the heat down to medium and stir in the beef base, Worcestershire sauce, onion powder, garlic powder and pepper. Cook for about 1 minute more; taste to see if you need to add any more spices. Take off the heat and set aside.

Spray a slow cooker with no stick spray.

Add a layer of the hash browns on the bottom of the slow cooker.

add some of the cheese on top of the hash browns.

Spoon the beef mixture on top of the cheese.

Add another layer off cheese over the beef.

Then another layer of hash browns.

And can you guess what comes next? Why cheese of course. Top the hash browns with another lovely layer of cheese.

Pour the milk over the cheese.

The milk will not cover the cheese. Too much milk will make the hash browns soggy.

Cover and cook on low for 4 to 4 1/2 hours.

Serve and enjoy!

Cheeseburger Biscuit Cups

These biscuit cups are a fun spin on your ordinary beefy sandwich. These are easy to put together and very tasty too I might add. You can top these with what you like on your cheeseburger. I added ketchup, mustard and a pickle on these, but you can make these your own.

Here’s what you need:

*1 lb. ground beef; I used one with an 85% to 15% fat ratio.

*1 can refrigerated biscuits; I used the larger kind.

*1/4 Cup ketchup

*1 TBS mustard

*2 tsp. Worcestershire sauce

*1 1/2 tsp. onion powder

*1 1/2 tsp. garlic powder

*shredded or sliced cheese; I had shredded cheddar on hand so that is what I used, but any kind will work.

Preheat oven to 400°

Heat a large pan to medium high heat. Crumble and brown beef, drain if needed. Add ketchup, mustard, Worcestershire sauce, onion and garlic powder.

Stir to combine. Remove from the heat and set aside.

Spray a muffin tin with no stick spray. Press each biscuit into the muffin tin, forming a cup.

Fill each cup with the beef mixture. Set aside any remaining beef.

Place in the oven and cook for 5 minutes. Take the tins out and with the back of a spoon, press the beef mixture gently down into the biscuit dough.

This keeps the dough from rising too much and also allows you to add more of the beef mixture. Spoon more of the beef into the cups.

Place back into the oven and continue cooking for about 10 to 12 minutes more or until golden brown.

Add the cheese on top of the beef and cook for another 5 minutes or until the cheese has melted.

Top with your favorite toppings and serve.

Oven Roasted Boneless Turkey Breast

Thanksgiving will be here before you know it. I wanted to share my oven roasted boneless turkey breast that I made 2 years ago and I will be making again this year. I actually now prefer to cook a boneless turkey breast instead of the whole turkey because it takes less time and less fuss to cook, but is juicy and full of flavor. Let’s face it, we’ve all been thru enough this year and do not need the added stress, I mean really, raise hands if you have at one time almost dropped one of those huge, heavy turkeys while trying to get it into the roasting pan. Those suckers can be quiet slippery. I know this holiday will probably be different for a lot of us, myself included, so why not make it easier, but still a meal to remember.

Here’s what you need:

*boneless turkey breast; mine was 5 lbs.

*1 stick of softened butter; I used salted

*1Tbs olive oil

*3 garlic cloves, minced

*1 Tbs. lemon juice, or more to taste

*2 tsp. dried rosemary, or more to taste

*1 1/2 tsp. dried sage, or more to taste

*2 tsp. dried Thyme, or more to taste

*1/4 tsp. salt (optional)

*1/4 cup white wine

*3/4 cup chicken stock; I use Better than Bullion

Preheat oven to 325°

Spray a roasting rack with no stick spray.

Place the turkey, skin side up onto the roasting rack in a roasting pan.

In a bowl, mix butter, olive oil, garlic, lemon juice ,rosemary, sage, thyme and salt.

Rub the butter mixture all over the skin and under the skin.

Pour the wine and chicken stock into the bottom of the roasting pan.

Roast the turkey for about 1 1/2 hours, until the skin is golden brown and has an internal temperature of 165. (about 20 minutes per pound) Check the turkey after 1 hour, if the skin is becoming too brown, cover loosely with foil.

Remove from the oven and cover the pan with foil and rest for 15 minutes before slicing.

Enjoy!

Hot Dog Tacos

I’m putting a spin on your ordinary tacos. These are great for using up any left over hot dogs. The hotdogs are split then pan seared in a little bit of an oil mixture with cumin, coriander and chili powder. Then the hotdog tacos are layered with guacamole, cheese, crema, and some Guatemalan slaw all tucked into a nice, crispy taco. It doesn’t have to be a Tuesday to get your taco fix.

Here’s what you need:

*crispy taco shells; I found that the stand and stuff version work better because it holds more filling.

*hot dogs, split lengthwise

*1 TBS canola oil

*1/4 tsp. cumin

*1/4 tsp. coriander

*1/4 tsp. chili powder

*Guacamole

*shredded cheese, I used a cheddar and Colby Jack blend

*Guatemalan slaw

Make the Guatemalan slaw and set aside.

Make the Guacamole if preparing it homemade. Place plastic wrap onto the guacamole and then cover tightly so it will not turn brown; set aside

Heat taco shells following the directions on the box.

While the taco shells are heating, heat a large pan on medium high heat. Mix together the oil, cumin, coriander and chili powder and pour into the pan.

Place the hotdogs in the pan and cook for about 3 to 4 minutes or until they start to turn brown.

Turn them over and cook on the other side for about 2 minutes or until that side starts to turn brown.

Time to build your taco. Add a layer of guacamole on the bottom of the shell, then place the two halves of the hotdogs on top of the guacamole. Next dollop….yes dollop some crema or sour cream over the hotdogs, then layer on the cheese. Top with the Guatemalan slaw and enjoy!

Bacon, Ham and Cheese Waffle Maker Omelets

Yes, it’s time to pull out the waffle maker once again to make some omelets. Do you get that omelet craving on some mornings, but just don’t have the time to make them. Not only is it about finding the time to make them, but there’s also the issue of the flip. You know what I’m talking about….trying to neatly fold and flip, or roll rather, that nicely stuffed egg onto a plate without having it fall apart or making one huge mess. Well, I thought since I have been experimenting with my waffle maker, I could try to make an omelet. I will admit my first attempt wasn’t so pretty. I made the mistake of leaving the waffle maker on too high and well…..it actually spit at me. The eggs oozed and spewed out of the sides all the while making this obscene hissing noise. But it did taste good. The next attempt was a tasty success with bacon, ham and some cheese all cooked in fluffy eggs. This also makes a great breakfast for dinner kind of meal. I’m all for those as well.

Here’s what you need:

*3 eggs; This made 2 omelets. Depending the size of your waffle maker you may have to use 1 less egg.

*2 slices of bacon cooked crisp

*ham, chopped; to taste

*1/4 C. shredded cheese; I used cheddar

*salt and pepper to taste

*non stick cooking spray

Preheat the waffle maker on the lowest setting and spray with the non stick spray. Coating the waffle maker with no stick spray is important because the eggs will stick if you do not do this step.

In a small bowl, crack in the eggs and whisk for a few seconds. Add in all of the ingredients and whisk a little more.

Pour the egg mixture on to the waffle maker.

Close the lid and cook for about 2 minutes or more until eggs are done.

Carefully remove the waffle omelets on to plates and serve.

A Darn Good Meatloaf Sandwich

I remember when I was a kid, my dad would always make sandwiches out of my mom’s leftover meatloaf. I never had one until I started making meatloaf on my own…..shocking I know, right? I know if I had asked him or mom to make me one, they would have, but I just never did. I was probably off watching Doctor Who, climbing trees, or playing outside with friends (kids don’t do that any more do they?) and never realized just how good those were. Boy was I missing out. So today I’m bringing you a meatloaf sandwich made from the previous Meatloaf recipe that I had made earlier. It has that nice hunk of meatloaf, with cheese, sautéed onions and an over easy egg on toasted Italian sliced bread.

Here’s what you need:

*meatloaf sliced; I used this Meatloaf recipe, but you can use your own

*shredded or sliced cheddar cheese; I used shredded because that is what I had on hand.

*1 egg per sandwich cooked over easy

*1 TBS butter

*1 small onion, chopped

*salt to taste

*sliced Italian bread; 2 slices per sandwich

Place butter in a small sauce pan and heat to medium high heat. When the butter is melted, add the onions and salt. Stir and cook for about 2 minutes, then turn down the heat to medium. Continue to cook while stirring occasionally until the onions are tender and start to turn a golden brown, about 5 to 10 minutes; set aside

Warm up the sliced meatloaf until its warm, but not steaming hot. I just microwaved mine for a few minutes.

Preheat oven to 400°

While the meatloaf is warming, lightly toast the bread. Place the bread slices on a baking sheet. Place one slice of meatloaf onto one slice of bread.

Add cheese on top of the meatloaf.

Put into the oven until the cheese is melted, about 5 minutes. While the cheese is melting in the oven, cook the eggs.

Take the meatloaf out of the oven.

Carefully place the eggs on top of the cheese on each slice of meatloaf.

Spoon the onions over the egg.

Top with remaining slice of bread and serve.