Bloody Mary Eggs

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The last couple of weeks my daughter has been perusing her cook books, which is saying something she has a lot of them. She seems to gravitate towards one of the ones I got her for Christmas a couple of years ago. Bringing it Home by Gail Simmons.  She has made several things from it and I have blogged about most of them.

I enjoy a good Bloody Mary on occasion; friends of mine opened a breakfast and lunch place just down the road and they have a few signature Bloody Mary cocktails which are a quite nice way to start off a weekend. I should tell them about this recipe and maybe they might check it out? The funny part is I knew what we were having but my husband didn’t. After a few bites we asked him if he thought it tasted like a Bloody Mary. He nodded, took another bite and said it tastes exactly like a Bloody Mary.

Gail came up with this recipe in a head to head challenge with Marcus Samuelson in 2014 and won. Marcus liked it so much he put it on his brunch menu at one of his restaurants. I think you should give it a try. Plus adding a poached egg to almost anything makes it that much better in my opinion.

The recipe makes extra sauce which lasts a few days in the fridge or do as we did and freeze it for another day!

Bloody Mary Eggs

A great morning after a late night out
Course Brunch

Ingredients
  

  • 2 28 ounce cans whole tomatoes, drained well San Marzano are the best
  • 2 tablespoons extra virgin olive oil plus more for serving
  • 1 medium yellow onion finely chopped
  • 2 ribs celery thinly sliced, plus celery leaves for garnish
  • 1 clove garlic finely chopped
  • celery or kosher salt
  • 1/4 cup vodka plus 2 tablespoons
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce Tabasco, Cholula or Sriracha
  • black pepper
  • 3 tablespoons prepared horseradish plus 1 teaspoon
  • 1/2 cup pimento stuffed green olives
  • 2 teaspoon distilled white vinegar
  • 8 large eggs
  • 4 slices white bread toasted and drizzled with EVOO hearty or rustic works best

Instructions
 

  • Drain the tomatoes really well, using your clean hands break up the whole tomatoes into small pieces. Heat the oil in a medium sauce pan over medium heat. Add the onions, celery ribs and garlic. cook stirring occasionally, until softened about 6-7 minutes. Stir in 1/4 teaspoon salt and them add the vodka. Cook until the liquid is evaporated by half. about 7-8 minutes. Add the tomatoes, Worcestershire, hot sauce and a good size pinch of black pepper. and 3 tablespoons horseradish. Gently simmer, stirring occasionally, until the sauce is slightly thickened, 20-25 minutes. Stir in the olives and remaining horseradish, remove from the heat Adjust the seasoning and hot sauce to your liking.
  • Fill a large wide saucepan halfway with water and add the vinegar. Bring to a gentle simmer over medium heat. One at a time crack 4 eggs into a small bowl and carefully add each to simmering water. Poach for 3-4 minutes until the whites are set but the yolk is still runny,
    using a slotted spoon remove eggs from the water to a plate lined with paper towels and season with a little salt. If you have celery salt use it, if not kosher is great too.
    repeat with the 4 remaining eggs.
  • Divide the tomato sauce into four shallow bowl. Place a piece of toast in the center of each bowl, top with 2 poached eggs. Garnish with celery leaves and a drizzle of olive oil before serving.

short rib ragu

It’s a whopping 14′ F out there this morning and with the wind it says it “feels like” -2′ F. Looks like it will be another inside day for me, seems to be a lot of those. I do have one more puzzle to open and there will be football on later plus I am sure there are some closets or cupboards I could go through – not sure I will be that bored but who knows I cleaned out under the fridge yesterday LOL.

The recipe I am going to share today is crazy easy with high praised results. I had picked up some short ribs that I didn’t have a plan for I just knew I haven’t had a short rib meal I didn’t like so why not. I had some leftover red wine in the fridge I wanted to use up before it spoiled; it can happen! So with a few simple ingredients I generally always have on hand. I browned the ribs and dropped them in my slow cooker for the day.

I had some leftover homemade pasta from my sons wedding in the freezer; look at me using what I have on hand… After the first or maybe second bite my daughter asked where did you come up with this? I have had it before and I wanted something different so I thought I would try it. We had some leftover ragu so my daughter and I had it for lunch over some gnocchi that was in the freezer. See what I am doing here. My husband cooked up some penne; he said he liked it with the penne better than over the fettuccini I initially served it over. The gnocchi was pretty fantastic too. I hope you give this a try!

short rib ragu

easy crowd pleaser, let your slow cooker do all the work

Ingredients
  

  • 2 pounds short ribs - bone in
  • 2 tablespoons olive oil
  • 24 ounce jar of marinara sauce Rao's is my go to
  • 1 medium onion diced
  • 1 tablespoon garlic minced
  • 1 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup red wine

Instructions
 

  • Season the ribs with salt and pepper on both side
  • in a large sauté pan add some oil and brown the ribs for 2-3 minutes per side, you are not cooking them through just getting some color on them to add more flavor. Add them to your slow cooker.
  • I sautéed my onions and my garlic because I like to, you can skip this if you would rather. Top the ribs with the jar of sauce along with the rest of the ingredients. give it a little stir and cook on low for 6-8 hours.
  • one done you are going to want to remove the ribs discarding the bones and any excessive fatty parts, I also recommend degreasing the best you can before you add the meat back into the sauce. I used a spoon and some paper towels.
  • Serve over your favorite pasta, top with some freshly grated parmesan cheese. We used fettuccini, gnocchi and penne. All worked for us.

 

Cheeseburger Soup

It is a blustery Sunday here in New Hampshire and soup is a good thing; albeit great thing to have simmering on the stovetop today – well I say that everyday. Or if you are so inclined throw one in your slow cooker. I am totally OK with either way you want to feed your soul. I am still pondering which soup I will be having on my stovetop today.

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This soup recipe I posted several years ago and I think it’s yummy enough to share it again with you. The ingredients for this soup most people generally have on hand so why not give it a try. sautéing onions in burger instantly makes the house smell fantastic. Add to that some celery and carrots and then chicken broth and you’ve got a party on the stove.
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I recall a conversation with a co-worker; ya know when we were working in the office and talked with our co-workers not just via email – which definitely is not the same. Anyway she mentioned she loves soup but didn’t know how to make soup – what??? I start pretty much every soup with Mirepoix which is a French term for onion, carrot and celery generally diced all the same size with a ratio of 2 parts onion to 1 part celery and carrot. Technical term aside, the 3 of these ingredients sautéed in a little olive oil or butter or even a combination of both is the start of a great base for your soup. If you want a creamy soup add a little flour to your veggies cook for a few minutes before adding your liquid. Chicken stock is my go to liquid of choice. The more flavor you bring to the pot the better soup you will be eating in about 20-30 minutes. 

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in the middle of the pot is my homemade chicken stock from the freezer – it will melt eventually


The only thing I can think of that might cause you pause is if you need to or want to make a roux to thicken your soup. I make a roux for my mac and cheese, when I make gravy and this soup calls for it. You can do it no problem generally for every tablespoon of oil/butter use 1 tablespoon of flour. I don’t measure but this is a good guide.

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Cheeseburger Soup

dclarkabal
Hearty creamy soup, a real crowd pleaser

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion diced
  • 3/4 cup carrots shredded
  • 3/4 cup celery diced
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 4 cups potatoes cubed
  • 1/4 cup all-purpose flour
  • 2 cups cheddar cheeses shredded
  • 4 tablespoon unsalted butter
  • salt and pepper to taste

Instructions
 

  • in a large pot over medium high heat add a little olive oil and brown the ground beef and onions. drain off excess fat if needed
  • Add broth, celery, carrots, parsley and potatoes and simmer until the potatoes are tender, about 15 minutes

roux

  • In a small saucepan melt the butter and flour, boil for a minute or so. Add the milk stirring until smooth, simmer for 2-3 minutes until it thickens.
  • gradually add the roux to the soup stirring constantly, reduce the heat and simmer till the soup thickens. roughly 12-20 minutes.
  • Stir in the cheese until melted and then serve. Make sure that you don’t boil the soup once the cheese is added.



 

Brussels sprouts three cheese and pasta


How many of you read the title of a recipe and make a final decision right there to read on or pass. I will admit I tend to steer clear of a few key words myself. My pass words usually are mushroom, tofu and  peach. I get grief all the time for how much I hate even the smell of peaches. I have poured out wine that tasted too much like it, I do buy them for my husband and if he leaves them too long in the fruit bowl; which sits on the island: I offer to pay him to eat them that day only because the smell is killing me.

This has sparked a conversation since I am sitting at the island writing this talking with my husband and daughter. My husbands first thought was Anise, bourbon and ghost pepper. My daughter said her three would be jelly fish tentacles LOL she said she would NEVER do that again; she was living in Japan and she was at a luncheon and it was ordered for her party. Okra was mentioned and then she said she basically looks at the picture and figures if it looks good she could adjust if something was listed she didn’t have or didn’t like. Sounds like she is more open to read on then even me. Which is probably why we have had the recipe I am going share with you today several times. Not sure if I would read on if I saw this but I hope you are more evolved than I am.

My son and daughter-in-law came down because my husband was making omelets. Out of the five of us he is the ONLY one that cane make a true chef worthy omelet. I won’t make them if anyone is home, I would just embarrass myself.  Anyway I asked them if they wanted to be apart of my blog today. Here is how the conversation when. My sons pass words would be anything to do with peppers, quinoa and the word vegan. My daughter-in-law was also peppers, seafood and anything that smells like licorice and she doesn’t like tarragon.

brussels sprouts three cheese and pasta

Ingredients
  

  • 1 box pasta twisty pasta cavatelli or gemelli
  • 2 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2-3 cloves garlic minced
  • 4 cups brussels sprouts thinly sliced or shredded
  • 3 tablespoon all-purpose flour
  • 2 cups chicken broth
  • 1/2 lemon zested first then juiced
  • 1/2 cup Parmesan cheese freshly grated
  • 1 brick gruyere finely grated/shredded
  • 1 brick fontina finely grated/shredded

Instructions
 

Pasta

  • cook according to the instructions on the box minus 2 minutes for al dente. Drain and set aside.

brussels

  • heat the olive oil in a large skillet or use the pasta pot. Once the oil is hot add the garlic, careful not to burn; for a few seconds then add the sprouts. Season well with salt and pepper and saute for 2-3 minutes. You want the sprouts still green and slightly wilted.
  • Add the lemon zest, stir to blend. Add 2 tablespoons butter and stir till melted. Sprinkle the flour in the stir until you no longer see it. Add the broth the stirring constantly until all the broth is added. simmer the sauce for 2-3 minutes.
  • Remove from the heat and stir in the lemon juice and the cooked pasta. Stir to blended; add most of the cheese; you want some for the top, taste and adjust the salt and pepper.
  • pre-heat oven to 400' F and cooking spray or butter a 2 quart baking dish, Add the mixture to the dish and sprinkle with the remaining cheese. Bake for 20-25 minutes, until the top is browned.

Korean Beef Bulgogi


I made this recipe a few weeks ago after someone mentioned it as their favorite dish. WHAT!?! I had never heard of it before; my daughter had not only heard of it but actually had it in Korea WHAT!?! Hers was in a bibimbap bowl over rice and assorted vegetables. Why has she not made it since being home? it’s been years; I have no idea. It was really easy to make and so delicious I am making it again this week. It has so much flavor, a little spicy a little sweet and a little salty; and did I mention super easy what else do you need?

The term Bulgogi in translation means bul (fire) gogi (meat). It is a very popular Korean BBQ dish with thin sliced beef marinated in soy and a few more ingredients. I cooked the beef in my cast iron skillet on top on my stove and it took less than 5 minutes from skillet to plate. There is a marinating process but you could put together quickly in the morning and come home, I mean leave the other room aka home office.

I served mine over rice and topped scallions and sesame seeds. that was the most common way I saw online. Some other options would be some kimchi, turn it into a taco with a lightly dresses slaw or a some quick pickle veggies. I have some steamed buns in the freezer and I think a bulgogi steamed bun sounds pretty fantastic. I might have give it a try.

Korean Beef Bulgogi

dclarkabal
easy tasty dish you must try
Cuisine Korean

Ingredients
  

  • 1 1/2 pound boneless rib eye steak or use shaved steak much easier
  • 1/2 small pear peeled and coarsely grated - I chopped mine
  • 1/4 cup soy sauce can use reduced sodium
  • 2 tablespoons brown sugar
  • 2 tablespoon toasted sesame oil
  • 3 cloves garlic minced
  • 1 tablespoon ginger fresh grated best but squeeze tube works
  • 1 tablespoon gochujang Korean red pepper paste
  • 2 tablespoon vegetable oil divided - 1 tablespoon per batch
  • 2 green onions thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions
 

  • If you are using a steak, it is best to freeze for 25-30 minutes so you can slice it thinly enough a whole lot easier. You'll want to slice it 1/4 inch thick
  • in a bowl or in a gallon ziploc bag add the pear, soy sauce, brown sugar, sesame oil, garlic, ginger and the gochujang. Mix it all together and if you used a bowl add to a bag along with the steak. Marinate for at least 2 hours or overnight. turn the bag occasionally
  • I wanted to mention that cooking the beef goes really fast so you will want to make sure how ever you are serving this you will want to have ready so you can just add the beef and eat!
  • Heat 1 tablespoon (save the other tablespoon of oil for the next batch) of oil in a cast iron pan over medium-heat. working in batches, add the steak to the hot pan in a single layer cook, flipping once until charred and cooked through. about 2-3 minutes per side. repeat with the rest of the beef.
  • serve immediately, garnish with green onions and sesame seeds if you want to

Leftover Prime Rib Soup

I hope you made the most of whatever kind of Christmas you had – I am sure it was different in someway from years past. Mine was a little quieter and I think maybe a little less stressful. It usually takes me a few days to make the Christmas explosion in the house; that’s what I call it.  I take down pretty much all of my usual decor and replace it with holiday decorations including three trees; the main tree is real the others are artificial. So the trees were up and two of the main rooms had decor plus the porch. It was understated but still festive.

Hope you have a safe happy healthy and prosperous New Year!

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I will be making this soup again this year. I first made this soup back in 2016 and I know I am reposting this for a third time but it had 245 recent views so I am hoping someone else is making this soup today.

I did cook my roast a little differently this year. I seasoned it with kosher salt and pepper the day before and left it uncovered in the fridge overnight. Placed it on the counter for a couple of hours before putting it in a 250’F oven for 3+ hours internal temp was 210’F. removed it for 30 minutes to let it rest on top of the stove and then raised the heat to 500’F and placed it back in the oven for 10 minutes. It came out perfect!

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The only downfall to cooking it this way was there were no pan drippings to make a gravy or an aujus. I knew this would happen so instead of mashed potatoes we had twice baked which were super delicious.

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This years 3 rib roast

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a couple of years ago 2 rib roast

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Leftover Prime Rib Roast

Donna Clark - Cooking at Clark Towers
A delicious use for a piece or two of your prime rib roast

Ingredients
  

  • 1 small to medium onion diced
  • 1 or 2 stalks of celery diced
  • 2 carrots peeled and diced
  • 1 sprig of fresh rosemary chopped – or use whatever herb you flavored your roast with
  • 3 potatoes peeled and diced
  • 1 or 2 pieces of beef chopped
  • Beef Broth – homemade or use your favorite
  • leftover gravy – add so much flavor if you have any use it
  • Kosher salt and freshly cracked black pepper to taste

Instructions
 

  • Sauté the onion, celery and carrots till translucent. Add rosemary and cook for another minute or two. Add gravy, broth and potatoes. Once the potatoes are soft add the beef and let simmer to let everything meld together. Serve with bread to sop up the wonderful broth

homemade cinnamon rolls warm from the oven in under an hour

Sitting here enjoying a cup of tea with the Tree lit trying to figure out what I want to share with you. Firstly have a wonderful holiday however you choose or have to celebrate it. Hopefully next year will be how you want to celebrate it!

The timing for this post I would normally share how I make my prime rib roast for Christmas but I have shared that a few times now so I here is a link to how I do mine Christmas Garlic Herb Ribeye Roast I thought I would look through some of my older posts and share some of the rolls I have made over the years but I seem to have not posted any of them. I know I think that’s odd too. I don’t always make fresh rolls for holidays but I make them more then I buy them so I wonder why I haven’t posted about any of them. The only thing I can come up with is it would be hard to take pictures while my hands have flour water and yeast all over them. So if I make any this week I will be sure to have my daughter take the photos so I can share. 


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In our house Christmas breakfast is just as important as Christmas dinner. It might even be more important to some of us. I always make some egg dish, usually a strata since I assemble it the night before and just throw it in the oven and it cooks while we open presents. There is always something sweet like these cinnamon rolls or monkey bread. And the last several years fresh out of the oven croissants. I totally take the easy route on those and order them from Williams Sonoma. They sit out all night thawing and rising on the counter and in the morning we pop them into the hot oven and are never disappointed. 


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This recipe is so easy and quick; if you are a cinnamon roll lover there is no reason not to try making them. I can tell you honestly I will be making them as soon as I finish writing this blog.
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homemade cinnamon rolls warm from the oven in under an hour

dclarkabal
Easy Fast Homemade cinnamon rolls
Course Breakfast

Ingredients
  

  • 2 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoon yeast or 1 packet
  • 1/2 cup water
  • 1/4 cup milk
  • 2 tablespoon unsalted butter
  • 1 large egg
  • 1/2 teaspoon vanilla extract

filing

  • 1/2 stick unsalted butter softened/room temperature
  • 2 tablespoon cinnamon
  • 1/4 cup brown sugar

Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons milk

Instructions
 

Dough

  • Pre-heat your oven to 200’ and just before you place the rolls in the oven; turn it off.
  • in a large bowl add the flour, sugar, salt and yeast; mix well. In a microwave safe bowl heat the milk, water and butter till the butter melts 30-40 seconds. Once melted stir into the flour mixture and the egg and knead until the the dough is no longer sticky roughly 3-4 minutes. Place dough in a lightly greased bowl to rest for 5 or 6 minutes.

Filling

  • Mix together the cinnamon and sugar for the filing. Roll out the dough after it is done resting; into a 15"x 9" rectangle. Spread the softened butter on top and then sprinkle the sugar cinnamon mixture over the butter. Roll the dough on the 15” side tightly and cut into 9 large even pieces
  • Place them in a 9"x 9" slightly greased pan. (I place parchment in the pan so I can remove them easier) Cover with plastic wrap and place in the; turned off oven for 20 minutes. After 20 minutes remove the plastic wrap and turn the oven up to 375’F. Bake for 15-20 minutes until they are lightly browned.

Glaze

  • Make the glaze while the rolls are in the oven. Mix the powdered sugar, vanilla and use enough milk to make the glaze light enough for you to drizzle over the hot rolls when they come out of the oven.
  • Best served right out of the oven. They are OK re-heated but they do lose a little of their deliciousness. But I have never had any re-heated cinnamon roll that I truly loved

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recipe adapted from: the recipe critic

Brussels sprouts apple and pomegranate salad

I hope the name does not stop you from wanting to make this delicious salad. My daughter made it last year for a work potluck and it was a huge hit so she wanted to share it with the family this Thanksgiving and we are all very happy she did. Even my husband who is not a big fan of the mini green cabbages.

Some people like my husband can be funny about certain vegetables and brussl spouts are definitly on the list of questionable veggied.  However this salad has so much going on that even if you are on the fence about brussel sprouts you will truly enjoy this salad; my husband certaintly did. I also think it will be perfect for your Christmas table being the colors of green with red pomegranites dotted throughlout; it looks super festive and you should check it out; I don’t think you will be disappointed.

there are many ways to make this salad so you can substitute to your liking  such as the apple, the nuts; you can add regular nuts; I would toast them for more depth of flavor. You can use kale instead of brussel sprouts, cabbage would be great.

I am sure I am not alone in disliking buying an ingredient for one recipe and then it sits on the shelf. I cleaned out my pantry and came across a tub of spices and one was dated back to 2007 – oops must have forgot about that one; into the trash it went. You might not be able to find sumac at your local grocery store, we had to order it online but please be assured It can be used to flavor meats, fish, salads and even hummus. It is a tangy lemony spice often used in Mediterranean and Middle Eastern cooking. I think you will really like it.

Brussels sprouts apple and pomegranate salad

dclarkabal
a great crunchy salad you can make your own - a real crowd pleaser

Ingredients
  

  • 1/2 large red onion diced
  • 2 tablespoon s red wine vinegar
  • 2 teaspoon ground sumac
  • 1/4 teaspoon kosher salt
  • 2 cups brussel sprouts, shredded subs. kale
  • 1 large pomegranate seeded
  • 1 large Granny smith apple peeled, cored, chopped - subs. honey crisp, pink lady
  • 1/2 lemon juiced
  • 1 1/2 tablespoon honey
  • 1/4 cup olive oil
  • 3/4 cup candied pecans chopped - subs toasted walnuts, plain pecans

Instructions
 

Dressing - make ahead and set aside about 15 minutes

  • Combine red onion, wine vinegar, sumac and 1/4 teaspoon kosher salt in a small dish

Salad

  • combine the remaining ingredients and toss well. season with salt and pepper as needed
  • This salad can be prepped ahead, but keep the dressing off of it until at most an hour before serving so it doesn’t discolor the sprouts.

butternut squash soup

Butternut squash has become a staple around here for a few years now. Probably because we have been growing it in the garden and they really produce so we have a least a dozen to go through before it goes bad.

My favorite way is to peel and chop it with a little olive oil salt and pepper and roast it in the oven. When it gets all browned the flavor just pops and gets so sweet. I have tried a couple of times to make butternut squash soup and I have never found one that I liked. Despite me liking the sweetness of the carmelized roasted squash I really am not a fan of sweet soups. To me they need to be more savory and thanks to Chrissy Teigens recipe in her Cravings cookbook this will be a staple at our home to use up some of the butternut squash from the garden.

In all fairness this recipe calls for crsipy procuitto which will make just about anything taste just a little bit better. I made this soup for Thanksgiving and everyone sitting at the table raved about it. So if you have been seraching for a savory very tasty butternut squash soup recipe. this one is a must try!

butternut squash soup - savory not sweet

dclarkabal
an easy savory butternut squash soup; a real crowd pleaser
Prep Time 25 mins
Total Time 1 hr 30 mins
Course Soup

Ingredients
  

  • 1 large butternut squash peeled, seeded and cubed into 1 inch cubes
  • 5 tablespoon olive oil extra-virgin. plus more for frying sage
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 4 cups low-sodium chicken broth homemade even better
  • 16 sage leaves
  • 1 medium onion peeled and diced
  • 2 cloves garlic minced
  • 3/4 cup heavy cream plus a little more for serving
  • 6 slices proscuitto crisped

Instructions
 

  • In a large bowl or sheet pan place the cubed squash and drizzle 1 tablespoon of olive oil, the salt and pepper and toss.
  • In a large stock pot or dutch oven, heat 2 tablespoon olive oil and in batches add the butternut squash, You want to brown them on all side so add them to the pot and leave them for 5-6 minutes. then turn them over and leave them again for 5-6 minutes. The goal is to make them as brown as you can; this is what will give you a deep carmelized flavor. Remove the pieces of browed squash to a bowl. Depending on how browned your pan got, you can add a little of the broth and scrape up any bits; add this to the bowl. Continue with the rest of the squash. Once all pieces are browned, you can leave the last batch in the pot.
  • finely chop 4 of the sage leaves and add them to the pot. Add the diced onion and garlic and cook, scraping up any bits from the bottom of the pan. continue cooking until the onion is translucent and just starting to get lightly browned around 9-10 minutes. Add the set aside squash back into the pot. add the broth and bring to a boil. Reduce the heat to low and simmer until the squash is tender and starting to fall apart. about 20 minutes.
  • While the soup is simmering. in a small saute pan add some olive oil, enough to cover the bottom. bring the oil over medum heat to shimmering hot temperature. In batches your going to fry the sage leaves just till crisp; only like 10-15 seconds. Drain on a papertowel.
  • Either use an immersion blender or a blender and blend until smooth. I don't mind leaving some chunks but you do you. Return the soup to the pot if you used a blender. Add the cream and simmer for about 5 minutes till it is warmed through.
  • Place some proscuitto pieces into the bottom of your bowl, add the soup and top with a little heavy cream, another piece of proscuitto and a fried sage leaf.

Prosciutto crisps

  • preheat your oven to 400'F
  • line a baking sheet with parchment paper, arrange in single layer onto the baking sheet.
  • bake for 10-13 minutes - it will crisp up while it cools.
Keyword butternut squash, butternut squash soup



Thanksgiving leftover sliders

I hope you all had a nice Thanksgiving whatever you chose or were able to do! We had a very nice dinner with a few family members. It takes a lot of time to prepare for a large meal between thinking of what to serve, buying the ingredients, prepping, cooking and cleaning up after for a meal that takes less than 30 minutes to eat. For me I wouldn’t change a thing! We have gone out to dinner only once or twice that I can remember over the years and it is just not the same. Plus I LOVE having leftovers as is or turning them into something else to snack on.

a couple of years I made Thanksgiving egg rolls which were a huge hit. Thanksgiving Leftover Egg Roll. This year I made Thanksgiving leftover sliders which were super easy to make and very tasty a definite keeper. I will make sure to have rolls on hand to make these again next year.


There are also two other recipes we had at the table that I plan on writing about and sharing with you over the next couple of weeks that will also be on our table throughout the year. My daughter made a brussel sprout pomegrante salad that was excellent and I made a butternut squash soup that was fantastic so stay tuned for those. I think the salad would be perfect on your table for this years Christmas dinner.

Thanksgiving leftover sliders

dclarkabal
great way to use up some of your leftovers
Prep Time 5 mins
Cook Time 7 mins
Course lunch, Snack

Ingredients
  

  • 1 package hawaiin rolls 12 pack or even more
  • 1/2 cup cranberry sauce
  • 1+ cup stuffing
  • 3-4 slices havarti cheese or swiss, provolone whatever you have on hand
  • 1+ cup shredded turkey
  • 1/2 stick butter melted
  • 2 tablespoon dijon mustard

Instructions
 

  • slice the buns in half length wise. cover one half with cheese slices, add your shredded turkey and then your stuffing
  • on the other half spread your cranberry sauce and then flip that side onto the turkey side.
  • melt the butter and add the dijon mustard.
  • place on a baking sheet. Brush on some of the melted butter dijon mixture and bake for 7-8 minutes.
  • You could bake the turkey cheese side of the buns for 2-3 minutes before adding the cranberry side, it would give the cheese time to melt and let the turkey and stuffing heat up more. Some of the buns got a little browner than I liked because I wanted the cheese to melt.
Keyword cranberry sauce, dressing, turkey