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Here it is November again. I’m in the midst of trying to plan my Thanksgiving dinner as many people are. We usually have a fair amount of people over for Thanksgiving. They usually come in waves. For that reason, I set my Thanksgiving dinner up buffet style and people can just eat where they land, so to speak. Some guests have already been somewhere else earlier in the day so they may only have dessert or an appetizer. While for others, this is the main stop in my family.
I’m someone who would rather have too much than not enough when it comes to holiday meals. Plus if there’s leftovers that can be a night off of cooking, or some delicious Thanksgiving leftover recipes.
Are you looking for inspiration for a new Thanksgiving leftover recipe? About 10 years ago, I had the pleasure of meeting Chef Scott Schmucker at a social media event at Art Institute of Pittsburgh. He shared a Thanksgiving leftover recipe with us that I still use to this day. It’s one of my family’s favorites.
Monte Cristo Sandwich
by Chef Schmucker
6 slices of bread
3 oz turkey sliced (can use sandwich turkey if you prefer)
Place 1 slice of turkey, 1 slice of ham, and 1 slice of swiss cheese on a piece of bread. Then top with a 2nd slice of bread
In a bowl, thoroughly mix eggs, milk, and salt
In a saute pan or cast iron skillet over medium heat, add half the vegetable oil. While holding sandwich together, dip entire sandwich into egg batter making sure to soak both slice of bread. Place dipped sandwich into heated pan/skillet.
Cook until golden brown as you would french toast. Turn sandwich and repeat on other side
Place sandwich on a parchment lined sheet pan/baking sheet and place into preheated oven. Bake 8-10 minutes or until heated to 165 degrees throughout
Once removed from oven, place cooked sandwich onto cutting board and cut into 4 triangles corner to corner.
Lightly dust sandwich with powdered sugar and shingle on a large plate. Garnish with lettuce and cranberry sauce.
You can top sandwich with maple syrup or place in a dipping cup to dip sandwich triangles while eating.
Recipe makes 3 sandwiches
What do you think, would you try it? What is your favorite Thanksgiving leftover recipe?
This post does contain some affiliate links. I will earn a small commission from sales made through my links
I can’t wait to see what the holiday boxes look like. I plan on doing an unboxing video and a review post after I receive the August box. I’m trying to become active on Tiktok so I might do a video there too.
Have you tried Gramma in a Box yet? What did you think?
This post contains affiliate links. I will earn a small commission from sales made through my links.
As I visit Facebook, YouTube, Instagram, and Pinterest I’m bombarded by fall desserts that make me want to increase my workouts and adjust my macros so I can have a little taste of each.
In my opinion, fall has some of the best dessert recipes: pumpkin, caramel apple, pecan, spice, cinnamon, oh man so many combinations. Then there’s the warm desserts that just taste so good on a crisp fall afternoon like apple pies, pumpkin muffins, or a delicious dip. So here’s a list of the fall dessert recipes I will be trying
As a kid I was raised in a family of 6. I lived in a 1/2 a house (or duplex if you will) in an old mining town. My parents were not rich. My dad had worked for a company called NAVco but kept getting periodically laid off. My mom would occasionally work a minimum wage part-time job here and there. One was at Hills department store. Eventually my dad got a job with the Post Office and things got a little better. I have to say that we always had enough. I never remember being hungry.
Very rarely if at all did we have things like packaged snack cakes, name brand chips, steaks, or roasts or the gimmick treats like dunkaroos or gushers. I remember homemade pizzas, baked mac n’ cheese, honey bread, peanut butter and jelly roll ups, and shit on a shingle. Well we actually didn’t call it that back then. My mom simply called it cream of mushroom soup over toast. My mom didn’t swear much and she didn’t want us to call it that. This was the poor man’s version of shit on a shingle (S.O.S.) . You can find recipes online that actually call for chipped beef and a bunch of ingredients. From my understanding that is the true shit on a shingle but this is the version I grew up with.
I disliked cream of mushroom soup, I preferred cream of chicken soup over toast. BUT, my mom and dad like cream of mushroom soup so that’s what it usually was. I just scraped the mushrooms off and ate it anyway.
I heard it started as a food many service people ate during the war. My grandfather talked about how it was a meal in the mines.
Today I have my own family of 6 but we’re better off than my parents were. I still introduced my kids to S.O.S. and they like it too. It’s not something we have all the time. It’s just one of those things I like when the mood hits.
With so many diets and ways to eat out there with so much information it can be hard to tell what’s best for you and even what the diet is really all about. Keto, Atkins, Mediterranean, South Beach, I mean I can honestly say I don’t know much about the Mediterranean diet. Cooking classes from experts can be a great way to not only learn some new dishes but to get education on the ways of eating that interest you.
The Mediterranean way of eating is considered one of the healthiest diets worldwide and focuses on plant-rich cuisine, with less focus on meats and sweets. Lycoming county Penn State Extention in Montoursville, PA is offering Mediterranean cooking classes.
“Let’s Cook Mediterranean” will take place from 6:00 p.m. to 8:00 p.m. on August 5 at Penn State Extension Lycoming County Office, 542 County Farm Rd., Suite 206. In this hands-on cooking class, participants will create an authentic Mediterranean meal that’s healthy and delicious. To register, visit extension.psu.edu/lets-cook-mediterranean or call 877-345-0691.
The “Let’s Cook with Penn State Extension” classes address nutrition, healthy shopping, time saving tips and more, so cooks of all skill levels can navigate around the kitchen with confidence. I’m sorry, did they say time saving tips? This keeps sounding better and better.
If the Mediterranean cooking class doesn’t interest you, there are more to choose from. There are multiple “Let’s Cook” classes, focusing on a range of subjects, including special diets, weight management, and cooking for one or two, to name a few. All have been developed using science-based best practices. To see all the cooking classes currently offered, visit extension.psu.edu/lets-cook.
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