Friday, November 21, 2014

A leftover turkey appetizer recipe that you will wish you ate as a main dish.

leftover Thanksgiving turkey recipe - main (c)nwafoodie

Let’s get real.

Sometimes the Thanksgiving leftovers just end up being, for lack of a better description, boring.  As the turkey dries out it gets harder and harder to swallow.  If you are like me, that is about the time to turn to Pinterest to type in “leftover turkey” for inspiration.

Recently KFSM Channel 5 Morning News reached out for a three-part series on Thanksgiving.  Part 1 covered the pre-planning, Part 2 talked about spicing it up and adding charm, and Part 3 was all about leftovers.  My goal for the leftover segment was to create a dish that incorporated many key ingredients of Thanksgiving leftovers, the turkey, rolls, and cranberry sauce.

leftover Thanksgiving turkey recipe - leftovers (c)nwafoodie

Create a sandwich, right? 

Close, but not quite.

I created an appetizer with the leftover turkey, rolls, and cranberry sauce and added goat cheese as the extra ingredient.  As Channel 5 Morning News anchor Heather Lewis said quite aptly, “this is like a buffet for the mouth.”

Well said, Heather.

leftover Thanksgiving turkey recipe - up close (c)nwafoodie

Thanksgiving Leftover Turkey Appetizer
Serves  6-8


3 leftover Thanksgiving rolls
12 slices of leftover Thanksgiving turkey breast or dark meat
6 tablespoons of cranberry sauce
6 tablespoons of goat cheese, softened


Cut the rolls diagonally into slices.

Take a knife and spread a layer of goat cheese on each slice, approximately 1 tablespoon per slice.

Spoon a layer of cranberry sauce on each slide on top of the goat cheese, approximately 1 tablespoon per slice.

Place turkey on top of cranberry sauce.


If you want to take it to the next level, heat the broil in a toaster oven and place the appetizer under the broiler for about a minute or until the goat cheese starts to soften BEFORE adding the turkey on top.  We certainly don’t want to dry out the turkey even more.

Happy leftovers.

Eat well, my friends. Eat well.


Wednesday, November 19, 2014

ABCKitchen’s magical beet and yogurt salad.

ABCKitchen's magical beet and yogurt salad - main (c)nwafoodie

One of my favorite hidden spots in NYC is the ABCKitchen restaurant located in the ABC Carpet building in Union Square and close to the Flatiron Building.  Okay, “hidden” is stretching it. A lot.  This little restaurant is anything but hidden.  Reservations go fast and yet somehow I am able to find an intimate little spot for two whenever I am able to pop in at an odd hour of the day.  That, my friends, is the secret to maneuvering NYC. Pop in at the odd hours.

Their menu is simplicity at its best.  Incredibly fresh dishes that look like they were effortlessly thrown together yet we all know there was a tremendous amount of thought put into them.  Last time we were there the server accidently placed a bowl of beet and yogurt salad on our table.

ABCKitchen's magical beet and yogurt salad - restaurant (c)nwafoodie

Friday, November 14, 2014

KFSM: Tips on how to spice up Thanksgiving.

KFSM CHANNEL5NEWS Jay Plyburn How to spice up Thanksgiving with nwafoodie

What a thrill it was to work with the KFSM Channel 5 Morning Crew on a three-part Thanksgiving preparation series.  I was giddy with anticipation when Meteorologist Joe Pennington, and his two morning counterparts, anchors Heather Lewis and Jay Plyburn, and cameraman Robbie showed up on my doorsteps three Fridays ago to film the three segments.

Wait a minute did I just say a three-part series and three segments?

Scratch that.

The segment with Jay Plyburn ending up as a two-part segment, so technically this is a four-part Thanksgiving preparation series, right?

Thursday, November 13, 2014

The ultimate appetizer is veggies in a cup. Yeah, who knew?

the ultimate appetizer veggie in a cup (c)nwafoodie

Pin this.
Bookmark it.
Post it to your wall.
Cut it out and tape it in your diary.

Your search for the ultimate crowd-pleasing appetizer is over.
Veggies in a cup.

Wednesday, November 12, 2014

Make your own French fried onions and keep them on hand as a delicious garnish.

Make your own french friend onions with shallots - on a salad (c)nwafoodie

Anyone interested in a heaping helping of palm oil, dextrose, TBHQ, Citric Acid and Propylene Glycol with side of onions, salt, and wheat? Anyone?  Anyone?

Me neither.

I know, I know, it is super easy to stock up your pantry with a tub or two of store-bought French fried onions, yet you really don’t need to.  You see, it only takes a few minutes to make your own and then you can skip all the nasty stuff.

Monday, November 10, 2014

It’s easy to make your own flavored compound butters.

It's easy to make your own flavored compound butters (c)nwafoodie

As you and I have gotten to know each other better, I have learned that you really want to stand out from the crowd when it comes to entertaining.  And you know that I like to keep things simple. 

We’re a good team.

Today we marry the two together.  It involves a bit of simplicity and a little something for you to stand out from the crowd.

Have you ever made your own flavored compound butters?

Flavored compound butter just means that you added something to the butter, like herbs or a combination of flavors.  And it is so easy to do that I am not going to give you any recipes, I am just going to give you some inspiration to get you started.  From there, the sky is the limit.

Sunday, November 9, 2014

Bonefish in Rogers has a spiffy new look and a new menu.

Bonefish Rogers Arkansas Flavors of All new decor (c)nwafoodie

sponsored review

About seventeen friends and I were sitting around the patio at Theo’s a week or so ago and we started planning our next happy hour get-together. Suggestions rang out from right-to-left. “Let’s come back to Theo’s. We’ve got to go to James at the Mill. How about that new Mexican place by Zaxbys? I know, Bonefish, oh wait, nah, Bonefish is way too cramped and closed in…”

Bonefish, cramped?

Not any more. 

Bonefish in Rogers just completed a refresh to their interior décor, which opened things up quite a bit.  After my friend’s comment, I realized that I, too, wasn’t crazy about how cramped it felt once you walk through the revolving door.  Inadvertently, I think I stopped going there for that very reason. In spite of that, I love fish, they have a strong gluten-free menu, and who doesn’t love a place that serves healthy choices like edamame on the menu? It was way past time for a revisit.

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