Leftover Turkey....Hold The Leftover

Nine days people. That's all. Til what? If you're asking that, you might want to look at your calendar...right now! Because we've only got a little over a week before the big Thanksgiving feast we have been looking forward to all year!

While most of you are probably still meal planning, and trying to figure out just what you will be serving when the big day rolls around, it's my job to look past the big meal. To ponder "what about the days after?" In other words, it's my job to help you figure out what you're going to do with all those leftovers!

I don't mind this job. In fact, I take it as a challenge. Here is the one and only problem. I'm testing these leftover recipes in October, and well, let's just say I don't have a 10 pound turkey hanging out in my fridge! So...I have to get creative.

I thought these sandwiches would be a terrific leftover idea because not only do they use up some of that delicious turkey, but if you have that veggie tray still laying around, you can put it to good use too. Obviously, I made mine with some sliced deli turkey, and they were perfectly tasty, but I really think they would be outstanding with some post holiday bird as well!

Sandwiches and the "day after Thanksgiving" seem to go together as much as Thanksgiving and turkey! But this year, switch up the routine beyond the mayo and white bread, using even more leftovers so when that dreaded Monday rolls around, the fridge is empty, ready and waiting for holiday baking!

Turkey & Veggie Bagels

Everything Bagels, toasted

Sliced Turkey, deli or leftover

Thinly Sliced Radishes

Thinly Sliced Cucumber

Boston Lettuce

Green Onion and Chive Cream Cheese

Spread cream cheese on warm bagels. Top with meat & veggies, starting with lettuce to form "barrier". If you're serving a crowd, lay out meat and veggies and let your guests built their own!

Shared at Weekend Potluck

Those Hot Summer Nights

It won't be long before all those folks that were just complaining about snow and freezing temps a few months ago are now whining it's too hot and they are melting. But not me. Nope. I refuse to complain about the heat. Even though I am hot blooded by nature and sweat like a Democrat at at GOP party, you will never hear me say it's too hot, or  wish it could cool down. However, I do have to find ways around the heat when I can.

When the temps get to a point where at dinner time, it's still 98 degrees with 110% humidity, nobody in our house wants to eat. A common phrase you will hear in our house during the summer is "It's just too hot to eat right now." But that's not a complaint. It's an observation. So many nights during those dog days supper gets postponed until later in the evening; which is fine, but means we need something a little lighter. One because who wants really heavy food when it's so hot and two, because we don't want a huge meal only a couple hours before bedtime.

When those nights hit, I turn to things like salads and lettuce wraps...a lot. They fill us up, are cool, refreshing and satisfying, but still light too. These are sure to make an appearance on our summer time dinner table again and again. They are so easy to make, have amazing flavor and put some of our favorites things into one hands friendly dish. Oh, and if you're having a party, your guests would go ga-ga for these too! Plus they can be super budget friendly, stretching both seafood and veggies a long way!

I can't wait until it's so hot outside. It's my favorite time of year. I love being in the sunshine, or laying in the pool, or enjoying the heat from inside my nice and cool air conditioned house!

Spicy Shrimp and Noodle Lettuce Wraps

1 (12 oz.) bag small frozen shrimp (deveined and tail off), thawed

2 TBS sriracha sauce

2 TBS olive oil

4 large garlic cloves, minced

Salt to taste

1 package Pork Ramen Noodles

Green Leaf Lettuce, cleaned and separated

1 red bell pepper, diced

3 large carrots, julienned

3 green onions, chopped

4 large radishes, thinly sliced

2-3 TBS soy sauce

In a large plastic storage bag, combine shrimp, sriracha, oil, garlic and salt. Toss to combine. Chill in fridge for several hours before cooking. Cook Ramen noodles according to package directions, drain and allow to cool. Once cool, mix with soy sauce in medium bowl and stir to separate noodles. Set aside. Heat a large skillet over high heat. Add shrimp and cook on both sides, until golden brown, about 5-7 minutes.To build wraps, place some Ramen noodles on lettuce leaf. Add veggies and then shrimp. Serve with extra sriracha and soy on side.

Shared on The Country Cook May 22, 2015

FOOLPROOF Family Recipes Day 1 {A Review and Giveaway}

It's time for another debut from my good friends over at Gooseberry Patch! Their newest cookbook, FOOLPROOF Family Recipes is stuffed full of easy to make, never fail, yummy to eat dishes you are going to love cooking and your family is going to love eating!

From breakfast, to salads, to mains, sides, desserts and appetizers, there is literally something simple to make for every meal of the day! Oh, and did I mention I just happen to have not one, but two recipes included in this collection? Yep, on page 98 you'll find Grandma's Baked Mac n Cheese (Everyone loves this no boil version!) and on page 65 you can see my Quick Tomato and Olive Salad, perfect for a busy summer night!

Now, I have to admit, I wasn't even able to get out of the Cool Refreshing Salads section before I was ready to start cooking and eating. And while there are many recipes I have marked to try, both of the ones I will be sharing with you (be sure to come back on Friday for the next) are indeed salads.

When I first say this, I thought what a great way to combine two of our summer times loves. Pasta salad and garden fresh veggies! I'm telling you what, if you garden and are always looking for ways to use those beautiful fresh vegetables, you're going to love this! It's so fresh, so creamy, so crunch and absolutely delicious...the perfect side dish for any backyard barbecue or picnic!

Summer is in full swing, and I think we've all got refreshing salads on the brain, not to mention easy foolproof recipes...so Gooseberry Patch has us totally covered. Oh, and they just happen to have a copy for one lucky EMM winner too. Just scroll down after the recipe to enter!

Garden Macaroni Salad
Submitted by Ellie Brandel Clackamas, OR Found on page 62

8 oz. elbow macaroni, uncooked
3/4 c. mayo
1 tsp. salt
1/4 tsp. dried basil
2 tomatoes, diced
1 c. cucumber, died
1 c. celery, sliced
1/4 c. green pepper, diced
1/4 c. radishes, sliced
2 TBS green onions, sliced

Cook macaroni according to package directions; drain and rinse with cold water. In a large serving bowl, stir together mayo, salt and basil. Add macaroni and remaining ingredients; stir to coat. Cover and chill until serving time. Makes 8 servings.  *NOTE* The only addition I made was black pepper to taste. 

Shared on The Country Cook June 27, 2014

********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. 

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: July 10, 2014

(1) Lucky Winner will receive:

(1) copy of

Mandatory Entry:

1. Leave a comment telling me your favorite foolproof family recipe. 

Extra Entry:

1. Become a Gooseberry Patch fan on Facebook. Leave me a comment when you have.

2.  Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

3. Follow Gooseberry Patch on Pinterest. Leave me a comment when you have. 

GOOD LUCK!

Disclaimer: I was given a free cookbook and one to give away to a fan for this review. All thoughts and opinions are my own.

Doesn't Get Fresher

Having a big barbecue this Labor Day weekend? Have fresh veggies from the garden you would like to use? How about a cool, creamy, crunchy and most of all flavorful salad you and your guests will love? Your everyday mom is here with the perfect idea!

I love summer for so many reasons, too many to even list, but the foodie in me loves being able to eat foods we grow ourselves in our backyard. Or should I say, foods my boys grow in our backyard. Because besides picking them, I don't have much to do with it. It's better that way. My thumbs are not green in any way!

But when they come inside with a big bowl filled with beautiful tomatoes, cucumbers, blackberries, grapes, etc...that's when it's my job to find ways to use them all in a yummy, and sometimes new way.

When I first saw this recipe, it reminded me of other creamy veggie salads I've made in the past, except for one thing: the radishes. We are huge radish fans. Even little man loves them, so I was happy to find a new way to use them. Plus, I loved the use of lemon and seasoning salt in the dressing. They really took the basic sour cream dressing and took it to a whole other flavor level. Oh, and I have to tell you, I was extremely pleased with it's consistency after sitting in the fridge for a few hours. The vegetables were still crisp, not mushy at all.

Since we're going into the "last weekend of summer" (the quotations are because I don't consider it to be, but I know society says different) there is no better time than to head outside, fire up the grill, invite friends and family over, and enjoy a backyard bash. And this salad would be great with anything you're pulling off the fire. Enjoy summer's bounty while you still can because it doesn't get fresher, and in about 3 months when we're knee deep in snow, we will be missing it profusely!

Creamy Vegetable Salad Adapted From Taste of Home

2 large tomatoes, seeded and chopped

2 large cucumbers, seeded and chopped

3-4 green onions, chopped, reserve a few for garnish

6 radishes, finely chopped

1 c. sour cream

1/2 tsp. seasoning salt

1/8 c. lemon juice

1/4 tsp. pepper

1/2 tsp. celery seed, extra for garnish

In a large bowl combine tomatoes, cucumbers, green onions, and radishes. Toss to combine. In a small bowl whisk together sour cream, seasoning salt, lemon juice, pepper and celery seed. Pour over veggies. Mix well. Cover and refrigerate at least 2 hours. Serve with a slotted spoon.

Shared on The Country Cook Aug. 30, 2013

Football and Soul Food { A Review and Giveaway with KYVAN }

"Cooking is a way of life in the South, and nobody knows that better than NFL Pro Reggie Kelly, owner of KYVAN Soul Food Selections." 

The above line is the first in the "about" section of the KYVAN website. I couldn't introduce today's new products to you any better than that, so I decided to allow them to do it for me. For those of you who don't follow NFL football like we do, Reggie Kelly played 13 years professionally with the Cincinnati Bengals and the Atlanta Falcons; and even though he has traveled the world, he never forgot where he came from.

 "Since I was a little boy, cooking in my household has been an event within itself and my family is a big reason why I love to cook.  Growing up, they would always tell me, "Reggie, when you cook, make sure you do it with love."  "My family believed  that great meals should be prepared  in such a way that once eaten,  it would touch your "SOUL". I gathered that I should cook in such a way that first time visitors would feel welcomed..feel as though they are a part of my family."

Named after his children, Kyla and Kavan, KYVAN is truly a family owned and operated business. And I love that! From barbecues sauces, to salsa to seasoning mixes, they have a little something soul for everyone! So I was honored when Reggie's wife, Sheila contacted me about trying some of their delicious products in my kitchen and then sharing with you!

I decided on the Sweet Barbecue Sauce and the Blackberry Honey, and I can tell you right now I made a very wise, and yummy, choice. I am a barbecue sauce snob. I'm the first one to admit that. I have to love it from the first bite, or I won't enjoy it. And with KYVAN's...I certainly did. It's sweet but not too sweet. It really allows the flavor of the meat (or in this case seafood) still shine through. It compliments without overpowering. 

And the Blackberry Honey...well, let's just say that I could drink that stuff with a straw! It is truly some of the best honey I've ever had. (Oh, and after you use it in this recipe, try it on some cornbread still warm from the oven. We did and Oh My-lanta...it was to die for!) 

I didn't just taste quality, I could taste the love and attention that goes into every single KYVAN product. You can tell they enjoy what they are doing, and want to bring the very best products to their consumers. 

I thought the flavors of the barbecue sauce and honey would actually compliment each other very nicely, so I decided to feature them both in a light summer time salad, perfect for lunch or supper. The crunch, fresh veggies, sweet barbecued shrimp and tangy yet sweet dressing all play off each other so well, it's a real flavor extravaganza for your taste buds! 

We love a big salad meal during these dog days of summer, and if you do too, you are gonna love this one. Plus, you have the chance to win your very own samples of the same things I used in this recipe. Just keep scrolling down for the GIVEAWAY! And be sure to check out KYVAN on all their social media outlets (Listed below) for more info!

Barbecued Shrimp Salad with Blackberry Honey Vinaigrette

14 medium shrimp, tail on
2 garlic cloves, minced
1 TBS lemon juice
3 TBS olive oil
Salt and Pepper to taste
1/4. KYVAN Sweet Barbecue Sauce
1 (5.5 oz) container field green lettuce mix
1/4 c. sliced almonds
1/2 c. red onion, sliced thin
4-6 medium radishes, sliced thin

Dressing:
2 TBS Dijon mustard
2 TBS red wine vinegar
1 TBS olive oil
1 tsp. KYVAN blackberry honey

In a medium bowl combine shrimp, garlic, lemon juice, olive oil, salt and pepper. Mix to combine. Marinade 1-2 hours in fridge. When ready, preheat grill to medium-high. Spray with cooking spray. Skewer shrimp. Sear on both sides for about 1 minute. Reduce heat to low. Baste shrimp with barbecue shrimp until cooked through and pink. About 5-7 minutes.

To make dressing, whisk together all ingredients until well combined. To assemble salads, divide lettuce, onions, radish and almonds evenly on 2 large plates. Top each salad with 7 shrimp each. Serve with dressing on side. Makes 2 dinner size salads.

Shared on The Country Cook Aug. 2, 2013

Shrimp at Very Good Recipes
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********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Friday Aug. 9, 2013  

One Lucky Winner Will Receive:

(1) Sweet Barbecue Sauce
(1) Blackberry Honey

Mandatory Entry:

1.Become a fan of KYVAN on Facebook. Leave a comment when you have.

Extra Entries:

1. Follow KYVAN on Twitter. Leave a comment when you have.

2. Follow KYVAN on Pinterest. Leave a comment when you have. 

3. Follow KYVAN on Instagram. Leave a comment when you have.

4. Take a look around the KYVAN site. Tell me what other product you would love to try.

That makes up to 5 entries per person!!!

Good Luck!

Disclaimer: I was provided with free product for this review, and an extra one for a fan giveaway. All thoughts and opinions are my own.

Lower Sodium Lunch

This is a Sponsored post written by me on behalf of Boar's Head for SocialSpark. All opinions are 100% mine.

It's a new year. And so many of us are trying to fit food goals into our resolutions. Now, as I've said before, I don't make resolutions because I simply think they set us up to fail and then feel guilty. And as far as diet plans go, I live by the "all things in moderation" mantra. However, I too am always looking for ways to sneak healthier foods into our meals. No because we won't eat them if we know they are a tad better for us, but "sneak in" as far as taste goes. When something touches my tongue I don't want my first thought to be "Oh this must be the healthier version." So when I had the chance to try the new Boar's Head lower sodium deli meats and cheeses I jumped at the opportunity.

Boar's Head is a name synonymous with great tasting deli items, many of which I used for simple lunches. And now they have over 20 Lower Sodium products to choose from. I decided to work with The Branded Deluxe Ham, which is 42% less sodium and the White American Cheese which is 25% lower sodium. Plus, both are gluten free! The ham is also milk free, and is certified by the American Heart Association as a heart healthy food! From Bologna and Turkey to Provolone and Swiss, there is something for everyone in the lower sodium choices!

This salad makes a great lunch or brunch. Serve it as is, or with some crackers or pita chips on the side. How many times a week do you hit a drive-thru on your lunch break? This makes a great take along meal or even a quick snack. It's light yet filling and satisfying. And knowing you're eating something with less sodium, only adds to the satisfaction! Be sure to look for the new Boar's Head Lower Sodium products the next time you visit your local deli counter!

Ham and Cheese Salad Adapted from Boar's Head
1/2 lb. Boar's Head Lower Sodium Deluxe Ham, sliced thick and diced
1/2 lb. Boar's Head Lower Sodium White American cheese, sliced thick and diced
3-4 large radishes, thinly sliced
2 celery stalks, diced
2 green onions, finely chopped
1/4 c. Honey Dijon salad dressing
1 tsp. dried parsley, plus extra for garnish
Salt and Pepper to taste
In a large bowl combine all ingredients except dressing. Gently toss to combine. Pour dressing over, and mix well until coated. Chill until serving, at least 15 minutes. Garnish with extra parsley.

Shared on Miz Helen's Country Cottage Jan. 17, 2013
Shared on The Country Cook Jan. 18, 2013

Yes, He Eats Those Too

Loyal fans of EMM know my son is a true foodie in the making! I've said it before, but won't hesitate to again, we are very lucky that from a young age, Alex has never once been a picky eater. He has always been willing to try new foods, and eats things that most children won't go near. Therefore, I am allowed much more freedom in the kitchen to experiment and cook the way Adam and I want to eat rather than worrying about "if he will like it" or making two separate meals to accommodate. Plus, he likes so many things, he'll go through phases where he wants me to cook with them more and find new ways to eat them. That was how and why Roasted Beets made it into our oven. Lately the thing he's been requesting more and more of are cucumbers and radishes. He wants them cut up for snack, in his lunch for school, and if we're at a party w/ a veggie tray, they are the first thing on his plate. He is completely happy eating them raw, but I thought I could probably come up with something a little more complex for a side dish for dinner. This would make a great salad this summer b/c there is no mayonnaise in it. Plus it's great served room temp or chilled, so it can be taken with you with little effort. So if you're attending a big cook out for the upcoming Memorial Day weekend, keep this in mind! If your child is a picky eater and won't touch radishes for no amount of money in the world, I apologize for "bragging" about mine who will eat pretty much everything under the sun; but believe me, I do know just how grateful I should be, and I am.

Cucumber and Radish Salad Adapted from Epicurious
1 large cucumber, peeled
6 large radishes
1/4 c. cider vinegar
1 1/2 TBS sugar
1/4 tsp salt
1/8 tsp pepper
1 TBS canola oil
1 tsp dried parsley
1/2 tsp dill weed

Slice cucumber in half lengthwise. Thinly slice into half circles. Cut the radishes into the same shape. Combine in a medium bowl. In a small saucepan, combine vinegar, sugar, salt and pepper. Bring to a boil and cook 2 minutes until sugar is dissolved. Remove from heat and whisk in oil. Pour hot dressing over cucumbers and radishes. Let sit 10 minutes. Sprinkle w/ parsley, dill weed and extra salt. Serve room temperature or chill until.

 ~Join me for Tasty Tuesday at Formula Mom~

Shared on Mandy's Recipe Box May 22, 2012
Shared on Chef in Training May 22, 2012 
Shared on Lady Behind The Curtain May 23, 2012 
Shared on Miz Helen's Country Cottage May 24, 2012 
Shared on Gooseberry Patch May 24, 2012 
Shared on The Country Cook May 25, 2012

Salads at Very Good Recipes
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