Holiday

Latke Casserole

Most of us do not have leftover latkes because, I don’t know about you, but I eat them straight outa the pan! But if for some strange reason you made too much, then here is a fun way to repurpose them. Also, frozen hash browns totally works, as well.

WHAT YOU NEED:

  • 1 Container of shiitake mushrooms
  • 1/2 Bag of frozen broccoli 
  • 2 Tbsp Beef powder
  • 2 Tbsp Onion soup mix
  • 6 or more medium latkes
  • 2-3 Eggs
  • Salt and Pepper
  • Garlic powder
  • Paprika
  • BBQ spice
  • 1 Small sliced onion
  • 2 Sausages, chunks
  • Few Tbsp BBQ sauce

Saute the mushrooms in oil until pretty much cooked through. Add the defrosted broccoli, and the onion and beef soup mix. You don’t need to cook this for long because we’ll bake it, too. Warm up the latkes so that they’re easy to mash up. Once they are pulled apart, add the eggs and all the leftover spices. Set aside. In a pan sauté the onion slices until transparent and then add the BBQ sauce. Cut up the hot dog into bite size pieces and add it to the onion. Add more BBQ sauce if necessary. So now let’s put it all together. Add the broccoli-mushroom mix to a pan, then add the latke layer on top. Flatten it out evenly and you can add the sausage pieces spread out on top or in the middle like I did in the picture. Bake on 300°F for 20 minutes. My favorite part is the sweet crispy sausage pieces on top! They’re like candy!

 

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Holiday

Thanksgiving Bites

When you think Thanksgiving you think turkey, cranberry sauce and pumpkin pie. That’s why I combined it all in one delicious bite.

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WHAT YOU NEED:

  • 1/3 Cup cubed turkey deli
  • 1/3 Can of cranberry jelly
  • 1/2 Tbsp sugar
  • 2 Tbsp chopped pineapple
  • 2 Tbsp pineapple juice
  • 1 Tsp pumpkin spice
  • 4 Squares of pastry dough

Heat the cranberry jelly, sugar, pineapple juice and pieces together in a pan over medium-low heat. After it is all combined, add a tablespoon of the cranberry sauce to the rolled out dough and add as much meat as you’d like. I used mexican spiced turkey deli and, after I added that, I added a sprinkle of pumpkin spice to really finish off those incredible seasonal flavors. Fold the dough over and press it down with a fork to seal in all that gooey goodness. Egg wash on top for that beautiful golden glow and bake on 350°F for around 15 minutes until browned slightly. Keep an eye on them so they don’t burn. These are beautiful and perfect for the holiday season! I also made these in rugalach form. Cut one square into 3 strips and add the sauce to it. Place the pineapple chunks on one side and add a few pieces of turkey, as well. Roll the dough strip, egg wash that bad boy and heat ’em up! These happen to be prettier, but the other version has a really good bite to it. Happy Holidays!

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