Thanksgiving Leftovers Idea: Roasted Turkey Cobb Sandwich Recipe

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Thanksgiving Leftovers Ingredients:

1/2 ounce(s) (1 tablespoon) unsalted butter,  softened, plus more for roll or bun
1 teaspoon(s) crumbled blue cheese, such as Roquefort
3 slices applewood-smoked bacon
1 brioche roll or hamburger bun, split
1/4 ripe avocado
2 thin slices tomato
1 medium egg
4 thin slices cooked turkey

Turkey Sandwich Directions:

1. Cook bacon in a skillet over medium heat until crisp, 10 to 12 minutes. Transfer to paper towels to drain, and wipe skillet clean.
2. Butter cut sides of roll or bun. Heat skillet over medium-high heat. Place roll or bun, buttered sides down, in skillet, and cook until golden brown, 1 to 3 minutes.
3. Mash avocado and blue cheese in a small bowl. Spread mixture on bottom half of roll or bun. Top with tomato and bacon.
4. Melt butter in a skillet over medium heat. Add egg, and cook until white is set, about 1 1/2 minutes. Gently flip the egg, and cook until yolk is runny in the center but slightly set around edge, about 30 seconds. Remove from pan. Add turkey to pan, and heat through.
5. Place turkey and egg on top of the tomato. Top with remaining half of roll or bun, and serve immediately.

Need more Thanksgiving Leftovers Recipe Ideas?

Our 34 Thanksgiving Leftovers Ideas here will inspire to enjoy leftovers again.

For more recipes on Stagetecture, click here.

Sunday Brunch Perfect French Toast

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French Toast Recipe Ingredients:

1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread

Easy French Toast Directions:

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.

2. Heat a lightly oiled griddle or frying pan over medium heat.

3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown.

Serve hot and enjoy this Sunday Brunch Perfect French Toast Recipe with your favorite syrup, fruit topping or whipped cream.

Looking for an overnight french toast recipe?

We love this overnight Blueberry French Toast Bake recipe.

French Toast Variations you should try:

Whether you like fresh bananas, strawberries or blueberries or whip cream is more your style, take a look at these yummy variations to mix up your usual brunch.

These 42 French Toast ideas from Huffington Post look delicious.

Looking for a healthier french toast? These Dr. Axe variations are great for you.

For more brunch recipes on Stagetecture, click here.

If you’re looking for exceptional guacamole appetizer, try this southwestern guacamole recipe with chips. This is an exceptional recipe that is so easy and quick to make. You will never get enough of its taste and will definitely boost your appetite.

Southwestern Guacamole Recipe with Chips  

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Guacamole Ingredients:

4 Hass Avocados peeled and seeded
1 1/2 Tbsp fresh lime juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup + 2 Tbsp finely chopped red onion
1 large Roma tomato, seeds and pulp removed then diced
1 clove garlic, minced
2 Tbsp chopped cilantro
1/8 – 1/4 tsp cayenne pepper (optional)

Guacamole Recipe Directions:

Partially mash avocados with a fork on a plate or cutting board, pour lime juice over the top and season with salt and pepper and continue to mash to reach desired consistency. Transfer to a mixing bowl. Run chopped red onions under warm water (to remove harsh bite from onion) and add onions to avocado mixture, along with diced tomato, garlic, cilantro and cayenne pepper and stir. Serve with tortilla chips or alongside Mexican entrees.

The whole ingredients should yield a bowl of delicious guacamole dip appetizer. Remember the secret of this southwestern guacamole recipe with chips is the quality if your avocado. So, you have to be very picky in choosing the main ingredient. You don’t have to worry if you don’t have chips. This guacamole recipe can be paired up with another foodstuff other than chips.

For more food recipes on Stagetecture, click here.

Tacos are known not only for its Mexican origin but also for its distinct taste and nutritious fillings. The amazing blend of flavors packed in a smoky taco is simply irresistible. This Autumn why not try a vegetarian taco that is sure to delight your senses – This Autumn Butternut Squash Tacos with Avocado recipe. This easy to make recipe requires only a few ingredients. In less than an hour, you can taste this Autumn-inspired and healthy meal.

Autumn Acorn Squash Tacos with Avocado

Image via: Flourishing Foodie

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Ingredients

• 1 1 1/2 Butternut or acorn squash, peeled, halved lengthwise, seeded, cut into 1/2-inch slices
• 1 teaspoon chili powder
• 1 clove garlic, finely chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 8 6-inch corn tortillas
• 1 ripe avocado, peeled, pitted, sliced into 8 wedges
• 1/4 cup fresh cilantro leaves
• 1/4 cup sliced white onion
• 1 lime, cut into wedges

Image via: Pen and Fork

Procedure

1. Preheat oven to 425°F. Spread squash on a large, rimmed baking sheet. In a small bowl, stir together chili powder, garlic, oil, 1/4 tsp. Salt and 1/8 tsp. Pepper; pour over squash and toss to coat. Roast squash, turning once, until blistered in spots and tender when pierced with a knife, about 20 minutes.
2. Warm a large skillet over medium-high heat. Working in batches, toast tortillas, turning once, until charred, about 2 minutes per side. Transfer tortillas to a clean kitchen towel and wrap up to keep warm. Repeat with remaining tortillas.
3. Fill tortillas with squash, avocado, cilantro and onion, dividing evenly. Serve with lime wedges.

The whole ingredients should yield around 4 servings of delicious taco recipe. Pair it up with your favorite drinks and lime. This recipe is perfect for moments when you need something to eat quick, easy and handy.

For more food recipes on Stagetecture, click here.

Texas Style Sweet Cream Corn

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Ingredients:

2 lbs of frozen corn kernels*
1 – 8oz. package of cream cheese (cubed)
½ cup heavy cream
1 stick of butter (sliced into 10 – 12 sections)
1 to 3 tbls. Sugar (depending upon desired sweetness)**
Salt and pepper to taste

Directions:

1. Place all the ingredients in a large pot.

2. Place the pot on the stove top and set to low.

3. Cover the pot and allow the ingredients to meld together.

4. Stir every 15 minutes or so.

5. Allow the mixture to slow cook for at least 3 hours or more***.

*Use corn on the cob instead as a special twist – follow the directions exactly the same but replace frozen corn kernels with frozen corn on the cob.

**1 tablespoon of sugar makes the dish barely sweet; 2 tablespoons make it mildly sweet; and 3 tablespoons make it candyish.

***The longer the dish cooks, the thicker it becomes. Do Not Add any additional liquids to make it soupy as this is not creamed corn.

And there you have it – easy to make, mouthwatering to eat! Enjoy!

For more food recipes on Stagetecture, click here.

Bigger isn’t always better, especially when it comes to burgers. This Mini Turkey Burgers recipe may be small in size but big in taste. It is packed with the protein-rich turkey blended with superb taste of tomatoes, lettuce, ketchup, mustard and many more. So, it’s not only stuffed with delicious ingredients but with nutritious fillings.

You will never go wrong when you want to try this recipe at home. This is so easy to make and very simple preparations needed. Also, the ingredients are not so hard to find. The Mini Turkey Burgers recipe is a fun and easy way to enjoy a burger at home.

Mini Turkey Burgers

Image via: Martha Stewart

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Ingredients

• 2 slice(s) (about 1 ounce each) white sandwich bread
• 1 pound(s) 93 percent lean ground turkey
• 2 ounce(s) cheddar cheese, coarsely grated (about 1/2 cup)
• 1/2 small onion, coarsely grated
• Coarse salt and freshly ground pepper
• 1 teaspoon(s) olive oil
• 12 party-size rolls
• Lettuce, sliced tomatoes, ketchup, and mustard (optional), for serving

Image via: Adashofsass via Flickr

Procedure

1. In a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add turkey, cheese, and onion. Season with salt and pepper, and mix gently just until combined. Form twelve 2-inch patties (about 3 tablespoons each).
2. In a large nonstick skillet, heat oil over medium heat. Cook patties until browned and cooked through, about 5 minutes per side. Serve on rolls with lettuce, tomatoes, ketchup, and mustard, if desired.

The next thing you know is that you already consumed a Mini Turkey Burger in no time. But don’t worry. The whole process should yield at least 4 servings of delicious mini burgers. This is best served with your loved ones during a weekend bonding or even party gathering. The Mini Turkey Burgers recipe is definitely worth a page in your menu list.

For more recipes on Stagetecture, click here.

]]> https://stagetecture.com/late-summer-cookout-mini-turkey-burgers-recipe/feed/ 0 53289 https://stagetecture.com/summer-breakfast-mini-almond-bundt-cakes-recipe/ https://stagetecture.com/summer-breakfast-mini-almond-bundt-cakes-recipe/#respond Sun, 11 Aug 2013 13:06:35 +0000 https://stagetecture.com/?p=53002 Entry #2734, August 11, 2013

Who can resist a tasty cake or breakfast bread during your summer mornings? Perhaps, this sweet temptation will make you swoon. This summer, try this Mini Almond Bundt Cakes recipe to gather the whole family for a delicious breakfast treats. This recipe will definitely pump up your day with a sweet, tasty start.

Summer Breakfast: Mini Almond Bundt Cakes

Image via: Valley & Co Lifestyle

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Ingredients

10 tablespoon(s) unsalted butter, room temperature, plus more for pans
6 tablespoon(s) sliced almonds
1/3 cup(s) coarsely chopped almonds
5 tablespoon(s) packed light-brown sugar
1 teaspoon(s) ground cinnamon
1/8 teaspoon(s) freshly grated nutmeg
1 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) granulated sugar
1 large egg
1 tablespoon(s) pure vanilla extract
3/4 cup(s) sour cream, or plain yogurt
2 cup(s) confectioners’ sugar, sifted
3 tablespoon(s) (or up to 4 tablespoons) milk

Image via: Delish

Procedure

1. Preheat oven to 350 degrees F. Generously butter six mini Bundt pans; set aside. Spread sliced almonds out on a baking pan, and toast until golden brown. Transfer nuts to a bowl to cool.
2. In a medium bowl, combine chopped almonds, light-brown sugar, cinnamon, and nutmeg; set aside. In another medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer, combine 6 tablespoons butter and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add egg; beat until combined. Add 1 teaspoon vanilla, and beat until smooth. Add 1/3 of reserved flour mixture and half of sour cream; beat to combine. Repeat. Add final third of flour mixture, and beat to combine.
4. Fill each Bundt pan with 3 tablespoons batter, and spread evenly with a small offset spatula or spoon. Sprinkle each with 2 tablespoons of reserved almond-spice mixture. Top with additional 3 tablespoons batter; the batter should come to within 1/2 inch of the rims of the pans.
5. Bake until cakes are golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer cakes to a wire rack to cool completely. Unmold cakes. Place cakes, flat sides down, on a wire rack placed over a baking pan.
6. Melt remaining 4 tablespoons butter over medium-high heat until color turns nut brown, about 5 minutes. Pour butter into a medium bowl, leaving behind any dark sediment. Stir in confectioners’ sugar, remaining 2 teaspoons vanilla, and 3 tablespoons milk until smooth; add additional tablespoon milk, if necessary, so glaze is pourable. Drizzle glaze over cakes, and sprinkle with toasted almonds. Serve.

You should be able to serve at least 6 delicious Mini Almond Bundt Cakes for breakfast. If you want more, simply double the ingredients and you can have some more for snacks. This is an easy recipe that you can do anytime you want to serve a sweet and tasty cake for the whole family.

For more breakfast recipes on Stagetecture, click here.

Get into the groove and indulge yourself with a delicious apple pie. You will definitely satisfy your hunger with just a bite of this sweet and nutritious pie. The good thing with apple pie is that you can actually do it yourself. You don’t have to be a chef to do it! If you’re not an expert in the kitchen, just follow the procedure below and take your first bite to your homemade apple pie recipe.

Old Fashioned Favorite: Homemade Apple Pie

Image via: Laura Jaworski

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Ingredients

• 2 1/4 pounds Granny Smith apples
• 2 1/4 pounds Braeburn apples
• 1/4 cup all-purpose flour
• 2 tablespoons apple jelly
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/3 cup sugar
• Cornmeal Crust Dough
• Wax paper
• 3 tablespoons sugar
• 1 tablespoon butter, cut into pieces
• 1 teaspoon sugar
• Brandy-Caramel Sauce

Image via: The Daily Meal

Procedure

1. Preheat oven to 425°. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.
2. Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).
3. Remove and discard the top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating the dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.
4. Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.
5. Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Place pie on a jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
6. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving. Serve with Brandy-Caramel Sauce.

You can make at least 8 servings using the whole ingredients. This apple pie recipe is best served right after cooking.

For more food recipes on Stagetecture, click here.

This Tuesday I will be headed to Memphis, Tennessee for the long awaited Brizo Faucet’s – Blogger 19 reunion. As you know every Sunday, Stagetecture features a delicious breakfast or brunch recipe for you to try. So today’s breakfast is my tribute to southern breakfast recipes. Biscuits n’ Gravy are a treasured favorite. Try this recipe and let me know if you can feel the love in every southern bite!

Keep close to Stagetecture throughout the week for all of the #Blogger19 happenings – Follow me on Twitter & Facebook.

Southern Favorite: Memphis Biscuits n’ Gravy

Image via: Cooking like a Champion 

Ingredients

3 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cups buttermilk
1/4 cup melted unsalted butter
Milk gravy, recipe follows

Gravy:

1/4 cup bacon grease
1/4 cup all-purpose flour
1 1/2 cups milk warm
1/4 teaspoon salt
1/4 teaspoons pepper
2 tablespoons melted butter

Image via: Back to Her Roots

Directions

Preheat the oven to 450 degrees F.

In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.

Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.

Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle milk gravy over the hot biscuits.

Heat bacon grease in a cast iron skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Season the gravy with salt and pepper. Serve hot over biscuits.

For more breakfast recipes on Stagetecture, click here.

Japanese cuisine has historically included rice as a staple with fish and vegetables as side dishes. Historically, the Japanese did not consume meat but the process of modernization has led to many meat-based dishes appearing in Japan. For a visitor to Japan, the sensations of taste, sight, and smell can be overwhelming. Not only is Japanese food quite colorful, the flavor is also brilliant according to the seasons. All this presents a breathtaking sight to the visitor in Japan. As any tourist will agree, no visit is complete without trying the local cuisine; the temptation to try any dish you set your eyes on might be overwhelming. No visit to Japan is complete without trying at least one of the following:

Yakisoba Cuisine

Image via: Cavoletto Di Bruxelles

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A clever mixture of fried noodles, stirred together with vegetables and sauce. Cooking Yakisoba is best over a grill and served hot. You will find many outdoor vendors that sell Yakisoba served fresh from the skillet. Noodles have long been a part of Japanese cuisine so this meal is one you should not miss, especially if you seek historic flavor.

Yakiniku Cuisines

Image via: Pinterest

For those who love grilled meat, Yakiniku is the cuisine for you. Before serving, the meat must soak in a Japanese Barbecue sauce that is very appetizing and tempting. Served raw, you cook the meat pieces by yourself over a small grill at your table and enjoy them together with a side dish of your choice.

Takoyaki Cuisine

Image via: Tumblr

Takoyaki are deep-fried octopus balls served in sauce. This round delicacy tastes remarkable with various fillings such as rice and shrimp pieces. A perfect serve of Takoyaki in Japan is always available during festivals, but you can find plenty of restaurants that will cook and serve this specialty. They are deceptively small and quite filling.

Japanese cuisine has definitely evolved from the days of pickled rice with vegetables to the current sensational cuisine that is becoming more and more popular in various parts of the world as evidenced by the success of Japanese restaurants abroad. The beauty of Japanese cuisine lies in the fact that there is always a dish for everyone to suit personal preferences. Whether you are a vegetarian or like meat, there is a tasty Japanese meal for you. Go out and dare to try.

For more food ideas on Stagetecture, click here.