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?
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Looking into eating vegetarian? Maybe you already started but needs some tips and ideas? Penn State Extension is offering a virtual vegetarian cooking event called: Let’s Cook At Home: Vegetarian.
Vegetarian meals provide an opportunity to explore new flavors and recipes that highlight plant-based foods. Join “Let’s Cook at Home: Vegetarian” and learn how to eat a balanced, plant-based diet with tips to make traditional entrées the vegetarian way. This event is for anyone who wants to improve their diet and health and explore the health benefits of plant-based eating. Participants will learn how to prepare a healthy, vegetarian meal, plan a balanced plant-based diet, and simple cooking techniques and recipe modifications for vegetarian recipes.
This live webinar will take place September 27 from 12:00 pm – 1 pm EST. Registration is $10. You must register in order to receive a link to the webinar. You can register for the Let’s Cook At Home: Vegetarian cooking event here: https://extension.psu.edu/lets-cook-at-home-vegetarian
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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?
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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 coffee love I’m almost always up for trying new coffee in new ways. Admittedly, I sometimes just want my regular coffee just to get me going in the morning. But, I saw this video on facebook and it made my mouth water
The one that really stood out to me was the Vietnamese egg coffee. Given the wonders of the internet I knew there had to be some recipes out there. I found one. The recipe is pretty simple and straight forward.
I would have swore I had sweetened condensed milk in my house. I searched and searched. All I found was 4 cans of evaporated milk. I had already cracked the egg and separated the yolk so I decided I was going to make this coffee one way or another. (Just not leaving my house, I was still in my pajamas and let’s face it, I need my coffee to leave my house) So I decided to mix the egg yolk with heavy whipping cream and liquid stevia. The result is my new favorite hot coffee treat.
Beat egg yolk with heavy whipping cream. Slowly add in drop of liquid stevia while beating mixture. Pour whipped mixture into coffee cup and add hot brewed espresso. Enjoy!
**note** I would wait to brew the espresso until your egg yolk mixture is just about done. I brewed my espresso first not realizing how long it would take to get the mixture to a good consistency and it was a little too cold for me by the time I was ready for the espresso.
This recipe has an indulgent creamy flavor that tastes like it came right from a coffee shop. I will definitely be making this again!
This post does contain an affiliate link. I will get a small commission from sales made through those links.
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