Leftover Thanksgiving Hash

23 11 2014

Thought I’d kick off Thanksgiving week with a meal that features leftover turkey, perfect for brunch or dinner the day after the big feast! Hash is so versatile, making it a great vehicle for using up leftovers or random ingredients you have lying around. You can use any leftover roasted potato you have, roasted chicken in place of the turkey, as well as any green you have in place of the cabbage. Easy and delicious!

Leftover Thanksgiving Hash

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1 medium-large sweet potato, peeled, diced and roasted (or any leftover roasted potato)
  • Olive oil
  • Fresh sage, chopped
  • Kosher salt
  • Granulated garlic
  • Half a small-medium onion, chopped
  • 2 garlic cloves, minced
  • Pinch red pepper flakes
  • 1 apple, diced
  • 1 cup shredded Napa cabbage
  • Roasted turkey, shredded or diced
  • 2 eggs, fried, poached or however you like it
  • Black pepper

Preheat oven to 400. Toss diced sweet potatoes with a little olive oil, two leaves of fresh minced sage, salt and granulated garlic to taste. Spread in a single layer on a baking sheet lined with a silpat and roast for about 20 minutes until soft and browned, turning once half-way through. Remove from oven and set aside.

Meanwhile in a large skillet, heat some olive oil (a few turns of the pan) over medium. Add onion and cook until beginning to soften, 3-5 minutes. Add garlic, red pepper flakes and a few minced sage leaves and cook until fragrant, another minute. Add apple and cabbage and cook until apple begins to soften and cabbage wilts, 3-5 minutes, stirring occasionally. Season with salt to taste.

Add roasted sweet potatoes and turkey and cook until everything is hot and combined, a few minutes. While the hash if finishing, cook eggs however you like them, such as fried or poached.

Dish out the hash and top with cooked egg. Season egg with salt and pepper to taste. Serve with hot sauce.

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Buffalo Chicken Sweet Potato Bake

13 11 2014

Are you a sucker for cheesy fries or anything buffalo chicken? Who isn’t! Here’s a healthy rendition of a riff on both, featuring leftover chicken and sweet potatoes. Using Greek yogurt and reduced-fat cheese helps keep this dish lighter, while still offering the classic creamy flavors we all love in our less-healthy favs.

Buffalo Chicken Sweet Potato Bake

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 large or 4 small sweet potatoes, peeled and cubed
  • Olive oil
  • Kosher salt
  • Granulated garlic
  • Smoked paprika
  • 1/4 cup plain Greek yogurt
  • 1/4 cup buffalo hot sauce like Frank’s
  • 1-1 and 1/2 cups cooked shredded chicken
  • 1-2 small celery stalks, chopped
  • Reduced-fat sharp cheddar cheese, shredded
  • Fresh parsley or cilantro, chopped

Preheat oven to 400.

In a medium bowl, toss cubed potatoes with just a little olive oil along with salt, garlic and paprika to taste. Toss well. Spread out in a single layer on a large baking sheet lined with a silpat or foil sprayed with non-stick spray.

Roast potatoes until browned, about 30-40 minutes, stirring once or twice.

Meanwhile, mix the yogurt and buffalo sauce together in a bowl. Add the chicken and mix well. Season lightly with salt to taste.

Remove the potatoes from the oven and cool slightly. Using your hands or a spatula, move the potatoes to the center of the baking sheet until they’re all touching. Top with celery, a little cheese and then spread the buffalo chicken mixture evenly on top. Finally, top with another layer of cheese.

Bake until hot and cheese melts, about 10 minutes or so. Remove from the oven and top with parsley or cilantro before serving. Garnish with more hot sauce if desired and serve with a side salad. Pictured above is shredded cabbage tossed with red wine vinegar, olive oil, salt, pepper and garlic powder.





Chicken With Blueberry Sauce and Mashed Sweet Potatoes

7 05 2014

This is such a gorgeous meal, I mean look at those colors! I love food that is visually stunning like this, and was excited to whip this up when I saw it in one of my latest issues of Cuisine at Home. And I really do mean whip up – this is a perfect, speedy supper recipe for a busy weeknight.

Chicken With Blueberry Sauce and Mashed Sweet Potatoes

The following serves 2 (adapted from Cuisine at Home):

  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 Tbsp olive oil
  • Fresh orange zest
  • 2 sweet potatoes, peeled and diced
  • Juice of half a lemon
  • 1 small shallot, minced
  • 1/4 cup dry red wine
  • 1 cup fresh or frozen blueberries
  • 1/2 cup low-sodium, reduced-fat beef broth
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp brown sugar
  • 2 Tbsp unsalted butter or butter substitute
  • Chopped fresh parsley
  • Lemon wedges for serving, optional

Place diced sweet potatoes in a large pot of cold, salted water and bring to a boil (cover with a lid to bring to a boil faster). Continue to boil for 10 minutes until tender. Drain and return to the pot. Cook and stir for another minute over medium heat to dry them out. Mash sweet potatoes with 1 Tbsp butter and lemon juice, using a masher or immersion blender. Season with salt and pepper to taste.

While the potatoes are boiling, work on the chicken. Cut chicken into cutlet-size pieces (cut in half horizontally) and season with salt and pepper, or red pepper flakes and a little orange zest. Saute chicken in olive oil in a large saute pan over medium-high heat until cooked through, a few minutes on each side. Transfer to a plate, cover with foil and keep warm.

Add shallots to the same pan and saute for a minute, stirring constantly. Deglaze the pan with wine and simmer until almost evaporated. Stir in blueberries, broth, vinegar and brown sugar – bring to a boil then reduce heat to medium and simmer until blueberries begin to burst and sauce thickens, about 2-3 minutes.  Remove from heat and stir in 1 Tbsp butter, then season with salt and pepper to taste. I also added a pinch of fresh orange zest right at the end. The sauce was a little thin, so next time I might not use as much broth. It will also thicken a bit if you let it sit for a minute or so before serving.

To serve, divide the mashed sweet potatoes among plates, top with sauce, following by the chicken and a little more sauce. Garnish with parsley and lemon wedges if desired. Enjoy with a glass of the wine you used to cook with!





Marinated Petite Sirloin With Cilantro Chimichurri and Baked Sweet Potato Fries

27 04 2014

Here’s a healthy steak and potato dinner, packed with tons of flavor, both from the marinade and the chimichurri sauce! Don’t be intimated by the length of this post or the list of ingredients. This meal is elegant, but fairly simple…great for a Sunday supper or date night.

Marinated Petite Sirloin With Cilantro Chimichurri and Baked Sweet Potato Fries

Marinated Petite Sirloin With Cilantro Chimichurri and Baked Sweet Potato Fries

The following serves 2 (compliments of This Girl’s Gotta Eat and Food Network Magazine):

For the marinade and the steak:

  • 2 petite sirloin steaks
  • 1/2 cup thinly sliced red onion
  • 2 large garlic gloves, smashed
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped parsley
  • 1/2 tsp lemon zest
  • Good pinch of kosher salt
  • Pinch of red pepper flakes

Whisk the marinade ingredients until well combined, and allow to sit for a few minutes. Place steaks in a small casserole dish and top with marinade. Turn to coat well, cover with plastic wrap and store in the fridge until ready to grill. Marinate at least 2-4 hours. Remove from the fridge and bring to room temp, about 30 minutes before you’re ready to grill.

When you’re ready to grill, remove steaks from the marinade. Preheat grill to medium-high and grill steaks to desired temp (130 to 145 degrees F is the range between medium-rare and medium), basting the steaks with the marinade as they grill if you want. Remove from the grill, tent with foil and allow to rest at least 5 minutes.

Meanwhile, for the baked sweet potato fries:

  • 2 sweet potatoes, cut into matchstick-size pieces
  • 1 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • Sprinkle smoked paprika

Preheat oven to 450.

Toss cut potatoes with oil, salt and paprika, making sure everything is coated evenly. Place potatoes on a baking sheet lined with a silpat, evenly in one layer. Bake for 15-20 minutes. Flip fries and bake another 15-20 minutes until golden brown and crisp.

While the fries are baking and steak is resting, make the cilantro chimichurri:

  • 1 bunch cilantro
  • 1-2 garlic cloves
  • 2 Tbsp red wine vinegar
  • Juice of half a lemon
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/2 cup extra-virgin olive oil

Add all chimichurri ingredients to a blender or food processor and process until smooth. Transfer to a bowl until ready to serve.

Serve steak with fries and top with chimichurri. Serve with extra chimichurri on the side to dip the fries in. Store extra chimichurri in a covered tupperware in the fridge.





Sweet Potato-Spicy Turkey Sausage Soup With Kale

5 02 2014

The sweetness of the sweet potato really pairs well with the spicy sausage in this tasty fall/winter soup. Kale also enhances the flavor, while bumping up its nutritional value. Try making your own sausage with ground turkey – see This Girl’s tip below for a homemade sausage seasoning.

Sweet Potato-Spicy Turkey Sausage Soup With Kale

Sweet Potato-Spicy Turkey Sausage Soup With Kale

The following serves 4 (adapted from Everyday Food):

  • 2 Tbsp olive oil
  • 1 large yellow onion, diced large
  • 2 cloves garlic, minced
  • Pinch red pepper flakes
  • Salt and pepper to taste
  • 1 lb sweet or spicy Italian turkey sausage (I made my own spicy sausage seasoning to use with ground turkey, see below for recipe. You could also buy bulk sausage.)
  • 2 sweet potatoes (a little over a pound), peeled and diced medium
  • 6 cups reduced-fat, low-sodium chicken broth
  • 4 cups roughly chopped kale
  • Grated parmesan for serving

In a large pot or dutch oven, heat oil over medium-high. Add onion and garlic and cook until onion is soft, about 5 minutes. Add red pepper flakes and season with salt and pepper to taste. Add turkey sausage and cook, breaking up the meat with a wooden spoon, until browned, about 6 minutes.

Add sweet potatoes and broth, bring to a boil, continue to boil for 5 minutes. Reduce to simmer, add greens, and cook another 4 minutes. Taste and season with salt if needed. Serve with parmesan.

This Girl’s Tip: Spicy Italian sausage seasoning (adapted from Tasty Kitchen): When my family makes our own dried sausage we usually just use a spice blend of salt, pepper, garlic powder and cayenne pepper – but because I’m not using pork, I thought I needed some additional flavor to make the turkey taste more like sausage. So I adapted a blend I found from Tasty Kitchen, along with my family’s, and it worked great. 

Make this seasoning in advance; mix all ingredients together and store in an air-tight container. When you need sausage, mix 2-3 Tbsp of the seasoning with 1 lb ground turkey, chicken or pork. If you have time, mix the meat with the seasoning a day or two in advance and store covered in the fridge so the flavors can blend into the meat.

  • 3 Tbsp kosher salt
  • 3 Tbsp dried Italian seasoning
  • 2 Tbsp ground black pepper
  • 2 Tbsp dried parsley
  • 2 Tbsp garlic powder
  • 1 Tbsp paprika
  • 1 Tbsp fennel seeds or ground fennel
  • 4 tsp onion powder
  • 1 tsp red pepper flakes
  • 1 tsp ground cayenne




Spinach and Turkey Tortilla Pizza with Sweet Potato Sauce

4 12 2013

More fun with leftovers coming right up! My husband described this dinner as Thanksgiving on a pizza, and that’s exactly what it tasted like thanks to the turkey and sweet potato flavors! Leftovers don’t have to be boring, you just have to find a way to re-purpose them into something spectacular. 🙂

Spinach and Turkey Tortilla Pizza with Sweet Potato Sauce

Spinach and Turkey Tortilla Pizza with Sweet Potato Sauce

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1 leftover, cooked sweet potato/yam
  • Non-fat half and half
  • Half a bag of fresh spinach
  • Olive oil
  • Salt and pepper
  • 2 whole wheat tortillas
  • Leftover Thanksgiving turkey, cubed
  • Shredded mozzarella cheese
  • Parsley for garnish

Preheat oven to 400.

Peel the leftover sweet potato, discard the skin and put the insides in a small saucepan. Heat the sweet potato over medium-low heat, stirring often so it doesn’t stick. Once warm, whisk in some half and half, a little at a time, until you get a thick, sauce-like consistency.

Meanwhile, saute the spinach in a little olive oil until wilted.

To build the pizzas, place two tortillas on a pizza stone or baking sheet. Spread some of the sweet potato sauce over each tortilla. Top with wilted spinach and cubed turkey. Next add a little mozzarella cheese.

Bake until the tortillas look almost cooked and the cheese starts to brown, about 10-12 minutes. Remove and add a little more cheese. Kick the oven up to a low broil and place the pizzas underneath until the cheese gets bubbly, just a few more minutes. Be careful not to burn them though!

Season with kosher salt just before serving and parsley for garnish. Serve with a salad.





Pesto Turkey, Spinach and Sweet Potato Hash

22 10 2013

Hash for dinner can be underrated. But it’s a cheap, fast and one-pot dinner that has endless possibilities! Really all you need is meat, potato and a few veggies like onion and pepper. Top with an egg and you’ve got a complete meal!

Pesto Turkey, Spinach and Sweet Potato Hash

Pesto Turkey, Spinach and Sweet Potato Hash

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • Olive oil
  • 1 lb ground turkey
  • Basil pesto, either homemade or store-bought
  • 2 sweet potatoes, peeled and cubed
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 2-3 cloves of garlic, minced
  • 1/2 cup dry white wine
  • Low sodium chicken broth
  • Half bag of fresh spinach
  • Salt and pepper
  • Eggs
  • Parsley

Heat a little olive oil in a large skillet over medium-high heat and brown turkey. Add a couple of tablespoons of basil pesto, just eyeball it to make sure turkey is coated all over. Then, remove browned turkey to a plate and set aside.

Heat a little more oil in the same skillet. Add onion and saute a few minutes until onion begins to soften. Add garlic and bell pepper. Saute a few more minutes. Next, deglaze skillet with wine, scrapping up any brown bits from the bottom of the pan. Add a little chicken stock (a good turn or so of the pan) and add cubed sweet potatoes, cover and cook until fork tender, checking occasionally, 12-15 minutes. If the potatoes aren’t close to fork tender at this point, continue cooking a few more minutes.

Once sweet potatoes are nearly fork tender, add a little more chicken broth and the spinach and wilt down. Next, add the turkey back to the skillet and gently combine. If the pan looks dry, add a little more chicken stock. Cook to heat turkey through and season with salt and pepper to taste. At this point, cook eggs (at least 1 per person) however desired (could be poached, scrambled, fried, etc). I prefer poached with my hash.

To serve, divide hash among plates and top with an egg. Season egg with salt and pepper and garnish plate with chopped parsley. I also recommend serving with Sriracha sauce on the side.