RECIPES: 11.25.19

Turkey Cranberry Sandwiches

1 c. halved and sliced red onion

1 Tbsp. vegetable oil

1 c. leftover cranberry sauce

1/4 c. bottled BBQ sauce

2 Tbsp. finely chopped chipotle chile pepper in adobo sauce

3 c. shredded cooked turkey

Pretzel buns or ciabatta rolls, split and, if desired, toasted

6 leaves Bibb lettuce

sliced mozzarella cheese

sliced jalapeno peppers (optional)

In large saucepan cook and stir onion in hot oil over MEDIUM-HIGH heat about 4 minutes or until tender. Stir in cranberry sauce, BBQ sauce, and chipotle. Add turkey; toss to coat. Heat through. Line bottom half of buns with lettuce. Top with turkey mixture and cheese. Add buns tops. Serve with additional cranberry sauce and, if desired, sliced jalapeno peppers.


Simple Roasted Butternut Squash

1 butternut squash-peeled, seeded and cut into 1″ cubes

2 Tbsp. olive oil

2 cloves garlic, minced

Salt and ground black pepper to taste

Preheat oven to 400. Toss butternut squash with olive oil and garlic in large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet. Roast until squash is tender and lightly browned, 25-30 minutes.


Green Bean Frittata

4 slices bacon

8 eggs

1/4 tsp. kosher salt

1/4 tsp. pepper

2 c. leftover green bean casserole

1 c. shredded sharp cheddar cheese

Vegetable oil

1/2 c. thinly  sliced sweet onion

1/4 c. milk

1/3 c. all purpose flour

In skillet, cook bacon over MEDIUM until browned and crisp. Remove; drain on paper towels; reserving drippings. Crumble bacon; set aside. In large bowl, whisk eggs with salt & pepper. Stir in green bean mixture, bacon and half of cheese. Pour into skillet with bacon drippings; cook over MEDIUM heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting until almost set. Top with remaining cheese. Cover; set aside. Meanwhile, in medium saucepan, heat 1/2″ oil over MEDIUM-HIGH heat. Dip onion slices in milk, letting excess drip off. Toss slices in flour; shake off excess. Cook coated onion slices in batches in hot oil about 3 minutes or until golden and slightly crisp Using a slotted spoon, transfer onion slices to paper towels to drain. Top frittata with fried onion. Makes 6 servings.