Turkey Egg & Cheese Salad Sandwich
This is just a simple turkey sandwich recipe I threw together to use up the leftover cajun roast turkey from Thanksgiving. It’s great for lunch or filling snacks for kids.
| Turkey Egg & Cheese Salad Sandwich |
- 2 cups of chopped up leftover turkey meat
- 1/2 cup of shredded cheddar cheese
- 1 tbsp of spicy brown mustard
- 1 cup of mayonnaise
- 3 boiled eggs, chopped
- 2 sprigs of scallions, chopped
- sprinkles of salt & pepper
- slices of bread
- Combine all the ingredients together in a bowl.
- Gently mix together, cover the bowl and store in the fridge for 10 minutes or so.
- Spread in between two slices of bread to make a sandwich.
Cajun Roast Turkey
For our Thanksgiving’s main star of the feast, I decided to use a dry-rub to season the turkey with. I went through my dried herbs basked and concocted my own cajun seasoning just like when I made the cajun fried chicken and cajun beef fajitas and tacos. Since I was cooking a 12-pound bird, I had to double the ingredients so by the time I was done rubbing the turkey and stuck it in the oven to cook, I was sneezing my brains out. Bygones, everything went well and I ended up with a flavorful and moist turkey in the end.
| Cajun Roast Turkey |
- 12-pound turkey
- 2 tbsp cayenne pepper
- 2 tbsp garlic powder
- 2 tbsp chili powder
- 2 tbsp dried basil
- 2 tbsp dried oregano
- 2 tbsp paprika
- 1 tbsp cumin
- 2 tbsp salt
- 1 tbsp black pepper
- 1 stick of butter
- 2 sheets of foil
- Preheat the oven to 325°
- Make sure to take out the neck and the bag of innards located inside the turkey.
- Combine all the seasonings together in a bowl. Sprinkle and rub some of the seasonings inside the turkey. Stick two fingers underneath the skin-breast sides, season the top too. Do the same on the outside making sure to rub every wrinkle and parts of the turkey. Slice butter in small pieces to dot the turkey with. This will give the turkey skin a nice color and crispy texture.
- Cover the turkey with the sheets of foil. Stick it in the oven to cook for 3 hours. Occasionally baste the turkey with its own juice from the pan.
- After 3 hours, take out the foil, baste one more time, then stick it back into the oven to cook for additional 25 minutes or so. Take it out of the oven after that and let it rest in the counter for 15-20 minutes before slicing into it.
For the gravy: Reserve some of the juices and bits from the turkey pan. Put in a pot to cook in a medium heat, with butter and flour. Whisk together until it forms the rue. Add chicken stock or turkey stock or cream and continue to whisk until it forms a thick yet slightly runny consistency.
Thanksgiving Day Recipes
Looking for easy recipes to make for Thanksgiving Day? I’ve curated the recipes from my own Thanksgiving Day Menu throughout the years that I’ve posted in this foodblog for easy access. Just click the links to get the recipes. The print button for each recipe is located underneath the title and in newer posts, it’s also located within the recipe box, top-right.
Duo Of Tacos: Baked Trout & Leftover Chicken Wings W/ Wasabi Aeoli
These fish tacos are very light because the trout were baked instead of the usual drench-battered cod(or salmon) filet and deep-fried version. I only had 4 baked trout when I made this so I decided to pick the meat off of the leftover chicken wings from a hot wings night to serve a substantial dinner. This would be great for lunch too by the way. At the last minute, I decided to experiment and made wasabi-aeoli as a creamy condiment in lieu of regular sour cream to go along with the pico de gallo. The tacos were delicious.
| Duo Of Tacos: Baked Trout & Leftover Chicken Wings W/ Wasabi Aeoli |
- 4 trout fillets
- meat for 5 leftover fried chicken wings(optional)
- pico de gallo (chopped tomatoes, green onions, cilantro, salt and pepper)
- 2 tbsp olive oil
- sprinkle of garlic powder
- sprinkle of Italian seasoning
- sprinkle of salt and pepper
- shredded cheddar cheese
- 15-20 corn tortilla
- oil to warm up the tortillas
- WASABI-AEOLI
- 2 spoonfuls of sour cream
- 1 spoonful of mayonnaise
- 1 tsp of wasabi
- 1 strings of cilantro
- 1 tsp of red wine vinegar
- sprinkles of salt and pepper
- Make the pico de gallo in advance. Just combine chopped tomatoes(2), green scallions(2 strings), a few strings of cilantro, then season with salt and pepper. Sprinkle red pepper flakes too if you want. Mix everything in a bow, cover then store in the fridge until ready to serve.
- Preheat the oven to 355°.
- In a small bowl, combine olive oil, Italian seasoning, garlic powder, salt and pepper. Rub both sides of the trout fillets. Place in a sheet pan, then bake in the oven for 12-15 minutes or so.
- For the Wasabi-Aeoli: Blend together the sour cream, mayonnaise, wasabi, cilantro and seasonings until well combined. Transfer it in a bowl or a condiment bottle, then store in the fridge until ready to serve.
- CORN TORTILLAS: Brush a little bit of oil into a heated pan, lightly toast eash side of the corn tortilla, about 6 seconds each. Do this in batches.
- If you have leftover chicken, pick the meat off of the bones, warm up in the microwave.
- Layer the tacos: corn tortilla, baked trout or chicken, pico de gallo, shredded cheese, then a drizzle of wasabi-aeoli.
Use other leftover meat like steak or pork.
A Surprise Chinese Take-Out For Lunch
The husband and the son went to Auto Zone today to get something done with the car. The daughter and I did our thing around the neighborhood by going for a walk and taking pictures of the trees and leaves. I wanted pictures of this year’s Fall foliage. I will post those in my other blog sometime tomorrow. As she and I were turning around at the end of the very long road, I saw our car driving towards the house so I told my daughter we had to hurry home coz I knew they’d be looking for us. Lo and Behold, a few minutes later Daddy was at the end of the driveway waiting for us. We had a long way to go so the husband went back to the house, I’m assuming, then went back to the end of the driveway to check on us again, Hehe. I guess we were walking too slow and enjoying the wind far too much. Once we finally reached the house, my husband asked what I was thinking of making for lunch. I didn’t really know and haven’t thought about it at all. I actually haven’t eaten anything at all at that time. The little girl had a bowl of Reese’s Puff cereal for breakfast and I made her grilled cheese sandwich before we went for our walk.
Chicken & Green Peppers Tacos W/ Mango Salsa
A simple chicken & green peppers tacos with homemade mango salsa on top for an added crunch and flavor. I actually wanted to add cut up avocado in the salsa too before serving but I decided to just leave it as it is. No biggie coz the tacos were good without the avocado. Maybe next time, but for now, here’s how to make this version.
Chicken & Penne Alfredo
I was actually craving for chicken fettuccini alfredo when I made this chicken & penne alfredo dish but realized that I didn’t have enough fettuccini in the box. I had a full box of penne though so I used that instead. AND, I didn’t have boneless chicken breasts either so I decided to just cut up chicken leg quarters and cook ‘em in big pieces like that. I guess I could’ve deboned the chicken but I was lazy so big pieces it is. to make it a little fancy, I added a splash of Pinot Grigio. White wine in pasta never hurt anyone. In fact, it makes me very happy, Haha!
| Chicken & Penne Alfredo |
- 1 box of penne,cooked according to the box (al dente;)
- 2 leg quarters, cut each in half(or use 6 chicken thighs or legs)
- 1 jar of Alfredo sauce
- 1/2 cup of Pinoy Grigio (use whatever white wine you have)
- 1/2 cup of water
- a handful of capers
- sprinkle of garlic powder
- sprinkle of Italian Seasoning
- sprinkle of salt and pepper
- roughly chopped parsley for garnish
- a little bit of oil
- Cook the penne, according to the box.
- In a pot, heat up oil. Add the chicken pieces, skin side down. Brown each side for 3-5 minutes. Transfer the browned chicken into a platter. Drain the grease into a bowl.
- Pour the Alfredo sauce into the pot. Add water, white wine, capers, garlic powder, Italian seasoning, salt and pepper. Whisk everything together. Place the chicken pieces back and the juices into the pot. Stir a couple of times. Cover the pot and let it simmer. Stir occasionally.This pot should be simmer while cooking the pasta in another burner.
- Stir in the cooked penne into the pot of chicken and Alfredo sauce. Stir everything then transfer into a serving bowl/platter. Sprinkle with chopped parsley for garnish.
- Serve in a plate and generously sprinkle grated parmesan cheese.
Cajun Spiced Fried Chicken
When I made the cajun spiced beef fajitas and tacos, I wanted to use the same cajun seasonings with fried chicken so I did. And I also said I was going to post it last week coz I served the fried chicken with the cheesy-garlic bread but that didn’t happen so here’s the delayed post. Make cajun spiced fried chicken this week instead and whenever you feel like it of course. Well, it depends how much you like dealing with deep frying, no?
Garlic-Parmesan Chicken Wings
I stepped away from the usual hot chicken wings and made garlic-parmesan chicken wings instead last night. It worked out fine actually coz I didn’t have to save separate wings for the children since my son doesn’t like spicy food and my daughter is not allowed to have too much spicy food. She’s way too young to be enjoying hot-sauced coated chicken wings. I’ll give her a few more years, heh. The garlic-parmesan version is definitely something the entire family could enjoy.
Pork & Chicken Wings White Adobo In Apple Cider Vinegar
I am familiar with white adobo but I’ve never really cooked it. I’ve always made my adobo with soy sauce. While going through chicken recipes 2 weeks ago for my weekly link love, I stumbled upon the Adobong Manok sa Patis(Chicken Adobo in fish sauce) recipe from The Cook’s Mobile. The recipe inspired me to make my own white adobo but I didn’t have any fish sauce which was just fine coz I was just really into the “white” concept. That would be easily accomplished by using plain salt. Then I saw the apple cider vinegar in my pantry and that’s when an idea came to me. I’ve always used regular vinegar but why not use a different kind this time around? A much stronger kind at that.
