Holiday Leftover Remix

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What do you do with your day after brunch and leftovers? After cooking all day, I have no intentions to make a huge beautiful brunch.  Don't get me wrong I want a beautiful brunch, but I want it easy and not a lot of work.   So you bet I'm not going to be standing there dunking, soaking, and grilling up yummy pieces of bread for french toast.  But I can manage to throw some cubes of bread together with ham (or turkey - I tend to save the turkey for my omelet or frittata) and bake up a French Toast Casserole. 

French Toast Casserole 

You'll Need: 

• 2 cups ham, cubbed small
• Sour dough or texas toast, 1” cubed
• 6 eggs slightly beaten
• 1 1/2 cup milk
• 1/2 cup heavy cream or half & half
• 1 Tbsp flour ( I like Young Living's Einkorn Flour)
• 1 cup milk
• 1 cup sugar 
• 1-2 Tbsp Vanilla extract
• 1 drop Cinnamon Bark Vitality oil
• Optional: add 1/3 cup dried cranberries for a tart bite
  

1. In a lightly grease casserole dish, combine bread cubes & diced meat
2. In a large bowl, whisk eggs, milk, cream, sugar, cinnamon, cinnamon bark vitality, vanilla, & dash of salt.
3. Pour egg mixture over bread, pressing bread down to soak. 
4. Cover and refrigerate overnight.  
5. Bake at 350 for 40 minutes. 
6. Serve with powdered sugar and good maple syrup. 

To continue our French inspired brunch theme. Let's talk an amazing sandwich covered in cheese and topped with an egg or not! I LOVE cheese!! I said it, I’m a cheese freak (and yes my name is Bre also a cheese).  Anyways, this amazing sandwich is great for any meal, but especially day after brunch.  It’s awesome with turkey, even better with ham and if you don’t like the egg from Madame, hold it off and make it Croque Monsieur.  I love to add spinach, mushrooms, tomato, or even avocado when I make it without the egg.  Any way you slice it this brunch fav is one of my faves! 

Croque Madame

You'll Need:

• 4-6 slices of ham or turkey
  
• croisannts or crusty bread
  
• 5 tbsp Unsalted Butter
  
• 2 tsp Dijon Mustard
  
• 1 cup Gruyere cheese, grated
  
• 1/2 cup baby swiss cheese, grated
• 1 Tbsp flour ( I like Young Living's Einkorn Flour)
  
• 1 cup milk
  
• 1/4 tsp salt
  
• Eggs - sunny side up, basted, over easy or fried ( I like mine over easy)
  
• 1 drop Nutmeg Vitality oil
  

1. In a sauce pan, add 2 tbsp butter and flour, cook until well combined. 
   
2. Add milk and warm until it begins to thicken whisking constantly.  
   
3. Add cheese, 1 more tbsp butter, and and stir until melted.
   
4. Remove from heat and add a drop of Nutmeg Vitality oil.
   
5. Build sandwich with 2 slices ham or turkey, & a slice of baby swiss cheese.
   
6. Butter bread all the way to the edges on both sides and place sandwich on a hot skillet, 2 minutes on each side.  
   
7. Top with sauce and place under the broiler or in a 400 degree oven until melted and brown.
   
8. Add an egg and enjoy!​

Moving onto lunch or dinner, this is a must have in my house. You can thank my mom, Patti, for this yummy remix recipe.  Though I have added my own tweaks through the years it all started with her.  Turkey makes a great add to anything that you would normally put chicken in, especially pasta.  We love pasta, like for real who doesn't?  But in all seriousness, I love making this Turkey Tetrazzini and my Turkey Alfredo Bake with penne noodle, alfredo sauce, capers, and diced shallots topped with 6 cheese italian blend. Any way you do it, it’s a delicious way to remix both turkey and rolls, add a side of leftover veggies and you’ve got a great remix meal. 

Turkey Tetrazzini

You'll Need: 

• 2 cups shredded turkey
• 1 cup sliced mushrooms
• 1/2 cup diced celery
• 2 tsp garlic salt
• 1 box angel hair pasta or Egg Noodles
• 2 cups grated parmasan cheese
• 1 can cream of mushroom soup (or made from scratch)
• 1 can cream of chicken soup (or made from scratch) 
• 1 toothpick swirl black pepper vitality
• 2 cups milk

1. In a large stock pot boil water and cook angel hair or egg noodle aldente. 
   
2. Drain and return to pot.
   
3. In a large bowl add soups, milk, celery, mushrooms, garlic salt & Black Pepper Vitality oil 
   
4. Pour mixture over noodles and stir to coat thoroughly
   
5. In a buttered casserole dish, add half the pasta mixture
   
6. Then add a layer the shredded turkey on top
   
7. Next add the rest of the pasta mixture
   
8. Top with the parmesan cheese and Bake for 20-30 minutes at 350 until cheese is melted and slightly brown. 

Serve with leftover green beans, cranberry sauce, and rolls.  Then have some Sweet Potato Casserole leftovers for dessert! 

Back in the day when I lived with my roomie Jennie, in Lincoln Park (downtown Chicago), I loved to get creative in the kitchen and feed us and our friends.  Not all the recipes turned out awesome, but my stuffed peppers were the bomb.  This twist on those peppers is just as good, and super easy.  Just combine in a bowl, fill, bake, and eat. 

Turkey Stuffed Peppers

You'll Need: 

• 2 Cups shredded Turkey
• 2 cups cooked rice
• 1/2 cup diced tomatoes (I like using canned fire roasted)
• 1 can tomato sauce
• 6 bell peppers, topped & seeded
• 2 cups italian cheese blend
• 2 tsp garlic powder
• 1/2 cup diced onions (shallots) & pepper tops
• 1 toothpick swirl Oregano Vitality
• 1 drop Basil Vitality

1. In a large bowl, mix cooked rice, turkey, onions, and pepper tops until combined.
2. Next add in the diced tomatoes, tomato sauce, garlic powder, and Vitality oils and combine thoroughly.
3. Place the peppers highly together in a baking dish
4. Spoon the mixture into the peppers, fill tightly to the top (the whole thing cooks down a bit)
5. Top with the cheese.
6. Bake at 350 for 20-25 minutes​

Serve with a side of veggies and some leftover Harvest Punch!

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