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You had some on Friday, and maybe Saturday; but by today, leftover turkey is the last thing you're craving. Well, we may have just the thing(s). The following recipes are perfect for using up the last of that holiday bird, while at no time reminding anybody of that holiday bird. If you're interested in seeing the full post, just click on the recipe title, and away you go. Enjoy! Turkey Manicotti The moist filling will bring the driest turkey back from the dead, and you can literally add anything that can be chopped up. Leftover green beans? Throw it in. Peas and Onions? You bet’cha. Cranberry Sauce? Don’t be ridiculous. Turkey Matzo Ball Soup If chicken soup is called, "Jewish penicillin," then we're going to have to refer to this as "American amoxicillin." Really doesn't have the same ring to it. Regardless, this is a great soup. Turkey Noodle Casserole Come for the great way to use up leftover turkey, stay for the crispy potato chip topping

I wanted to wish you all a happy and healthy Thanksgiving! We’re taking a couple days off, but I’ll be back with a new video before you can say, “Man, I can’t believe I ate that much turkey.” Enjoy your holiday! .

I'm taking the day off from posting something new to take it easy and eat with family. If you're on here though, and you're bored, would love to hear your favorite Thanksgiving traditions or new things you have done to mix up your feast. Last year I spatchcocked my turkey from Goose the Market for the first time and it was delicious. I highly recommend. before and after cooking Have a wonderful day and I will see you back on Monday with a brand new post! Cheers, Erin

One of the great blessings, and curses, of Thanksgiving is leftover turkey. The next day it’s great reheated, or made into sandwiches, but by Day 3 you want something that tastes like not turkey. That’s where this spicy Thai coconut soup recipe comes in. This is my take on Tom Kha Gai, and as usual I make no claim as to its authenticity. I do know it tastes amazing to me, and will make you forget you even roasted a turkey. There’s lots of everything going on here, so be prepared to adjust radically to your tastes. It should be fairly spicy, sweet, sour, and salty, all at the same time.  If you can, see if you find galangal, or galanga root, as it's sometimes called. It looks like a thin-skinned ginger, with a sort of similar flavor, although people that make this soup for a living will say it's much different and far superior. I decided to use ginger, since that's what the majority of my audience will use, but I thought it was worth mentioning, in case you live in an area

I randomly met a person who works at the Stacked Pickle and I was interested in tasting their burgers after what he had told me. Sounded like they try to make pretty fresh burgers. It’s a small chain located just throughout central Indiana. We figured it would be an easy place to take the kids—and it was. They have a pretty wide menu featuring the usuals of what is essentially a sports bar. Burgers, fried stuff, wraps, salads, and pizza. Since I wanted to try a burger, I ordered, well, a burger. The hangover burger to be precise (still not sure why an egg on a burger makes it a hangover burger, but whatever). It is a ½ pound burger topped with a fried egg, bacon and cheddar cheese ($8.39). You also get a side with it. I opted out of the fries, since both kids were getting them, and got the fried pickles at no upcharge.  The burger was a pretty decent burger. They asked me how I wanted it cooked, and get this, they actually cooked it that way. And the menu shows the egg cooked sunny sid

Just in case you’re still deciding on which of the roughly one million different cranberry sauces you’ll be going with this Thanksgiving, here are a few ideas. Technically, the Cumberland isn’t a cranberry sauce, but it’s close enough, and serves the same delicious purpose. If you're tempted, just click on the bold titles, and away you go. I hope you give one of these great sauce a try, and as always, enjoy! Tangerine Cherry Cranberry Sauce Could you just use orange, and call it "tangerine?" Sure, why not, it's only your family you'd be misleading. Ginger Pear Cranberry Sauce This one just sounds like it will be great with roast turkey. In fact, when you tell people what it is, they'll say, "Oh, that sounds great." Try it, and see. Cumberland Sauce Do you think they just name any old sauce after the Duke of Cumberland? Well, they don't  Maple Walnut Cranberry Sauce As you'll read, there was a time when I didn't think putting nuts i

If you’re a turkey, and you’re getting boned-out, there’s a good chance you’re about to become Turducken, which in this chef’s opinion, is one of the most overrated recipes of all time. When was the last time you sat down in a restaurant and thought, “I hope the chef’s doing a turkey, duck, chicken trio.” However, the idea of removing those pesky bones before your bird makes its grand entrance may be worth considering. Not only do you get an impressive looking roast to wow the table, but carving is significantly easier. I didn't have time to show here, but of course you are making a killer turkey stock with all those bones, so that's another advantage. Also, if you're worried about losing flavor, don't. This tastes virtually identical.  If you’ve ever found yourself hacking up a perfectly good turkey in front of the family, while flop-sweat drips onto the mangled meat, then this approach may be for you. Sure, it takes a good hour to prep, but that’s pretty much where th

I have been waiting to go to Georgia Reese’s for a bit to give them a chance to work out the opening kinks. I had heard there were times when they were out of certain things and I didn’t want to take the chance that they might run out of fried chicken.  Well, when we walked in, this first thing I noticed was that it was jammed. Liked literally, standing room only, every square inch taken with people. I thought, hey, we have a reservation, so we’ll be fine. Well, as it turned out, ALL of the people waiting had reservations. So, first thing—they are either overbooking or the kitchen is too slow. Either way, they need to figure that out. We managed to get a seat at the bar after about 10-15 minutes of waiting. One friend was told by the bartender that they didn’t have vermouth to make the drink he wanted. So, not a good start. We ended up getting seated 30 minutes after our reservation time. When we did get seated, our server, while a bit frantic, was pretty quick about taking our orders

Living in San Francisco, I’ve had more than my fair share of crab; prepared in more ways than I can remember, but I’ve never enjoyed it more than in this Singapore-style chili crabs recipe. Just be sure to have lots of napkins around. Lots of napkins. Apparently, this is the national dish of Singapore, and you can’t throw a rock without hitting someone eating a plate of it. By the way, that’s not something you’d want to try. Just ask Michael P. Fay. As far as I can tell, there’s no one standard way to make this. Besides the crab, and some kind of tomato product, I couldn’t find two recipes alike. What you see here is my take on this, but it does contain many of the most typical ingredients. Most are easy to find, except maybe the tamarind paste, although any high-end grocery chain should stock some in their international foods section. If you can’t find it, maybe add a little extra pinch of sugar, plus the juice and zest of one lemon. Obviously the most important ingredient is the cra

This is a great method of making mashed potatoes for a crowd. It seems like I'm always short on time (or a burner) when it comes to last minute side dishes during the holidays, so this method is a big help.   TO FEED A BIG CROWD 5 pounds peeled potatoes cut into 1" cubes 1 cup water 1/2 cup butter cut into small cubes 1 teaspoon salt 1/2 teaspoon black pepper 1 to 1 1/2 cups HOT half and half (divided) The ABOVE ingredients will take a large (7 quart) crock-pot: If you are just feeding a family of 6,  cut the above ingredients in HALF and it in a 4 quart crock-pot:     In either case, spray the crock-pot with cooking spray and put your raw cubed potatoes and butter pieces in the crock-pot. Mix the water with the salt and pepper and pour it over the potatoes and butter pieces:   Cover with a lid and cook on high for 4 hours (or till tender). TIP: If you put a couple of potholders on the top of the crock-pot lid (as shown in the above photos), then the potatoes will be cooked

As I’m sure you’ve heard by now, possibly in our last post, today is National Homemade Bread Day. So, I decided to do a flatbread video, demonstrating what was probably the world’s first wheat-based bread. It never ceases to amaze me how a little flour and water can be transformed into such delicious, gorgeous bread, and in just a matter of minutes at that. Inspired by the thought of these earliest flatbreads, I went with about half wheat flour and half all-purpose, as well as a little spoon of corn meal for some extra texture.   I’ll be giving no ingredient amounts below. Flatbread’s not like that. Combine water, flour and a pinch or two of salt; and mix together as shown until you have a soft, sticky dough. That’s it. The other key is to use a very hot cast iron pan or griddle. You can wipe the surface with a tiny bit of vegetable oil, but basically a dry pan works the best. If you’re not in a hurry, wrap your dough and let it sit on the counter top for an hour or two. This will giv

It has been a long while since I had been to Taiwan Tea House. My BFF regularly frequents the place and was more than happy to go with me the other day. I still like the simple décor and the real plates and bowls they use—and they’re actually pretty dishes, unlike the standard Chinese restaurant ware. Our server is very friendly—one of the owners I am sure, as he has been there every time I have been. Sometimes the communication is a bit lacking due to the language difference, but we managed. I ordered the fried tofu ($2.75) to start, based on someone’s recommendation on one of my last posts. And I do like some good fried tofu. I wasn’t sure how I felt about it when I first saw it, because you could tell it wasn’t going to be really crisp and it wasn’t really, but it had a great taste. I really liked the soy-based sauce that they drizzled on top. The crust on the tofu taste good too even if I would have preferred it a little crisper. I couldn’t stop eating just a little more. For my lu

Word on the street is that tomorrow, November 17th, is National Homemade Bread Day, and to celebrate I thought I'd post a few of our most popular, and critically acclaimed videos. By the way, I have this idea for a diet where you get to eat bread, but only if you bake it fresh yourself.  Since most of us are fairly lazy, this would become maybe a once a week thing, which has to be a better alternative than that daily dosage of supermarket, pain d'preservative. It's still in the brainstorming stage, and there's no book deal yet, but I'll keep you posted. In the meantime, go make some homemade bread. Click on the title to see the original post, and as always, enjoy!  No-Knead Beer Bread You like beer. You like bread. So, what are you waiting for? Pro Tip: Even though you only need one beer, get a six-pack. Perfect French Baguette This is the video French bakers don't want you to see. People don't think they can make bakery-quality loaves at home, but those

As promised, here’s the video for how to make your own puff pastry shells, or vol au vents, as they'd be called in France, and select U.S. locations. These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory. The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes. Having said that, even though I was filming, and working way too slowly, these still came out pretty well. Once they’re filled they look great, so it’s not that big of a deal, but in general, the colder the dough, the nicer the final product. Other than being too rough with the dough, the other common mistake is under cooking. Your shells might look beautiful at 15 minutes, but may still be kind of raw

Hubby and I woke up one morning a couple weekends ago and were really craving a greasy type of breakfast—you know how that goes sometimes. Of course, my mind instantly starts thinking of whether there is somewhere new to go that I can write about. I remembered driving past Grub House when I come home from downtown. So that’s where we went. We were the only ones in there for a bit, and the interior is very clean, although a little sparse other than the big graffiti art mural on the wall. There’s a glassed in window and it is sort of unclear whether you order there or what, but a lady came out and gave us menus and told us to have a seat. She waited on us throughout, although others came in and ordered at the window, so who knows. That window and the thick metal door separating the kitchen from the dining room lends a sort of vibe that they are worried about security. I ordered the “4 Whole Wings” breakfast ($9.25) that comes with 4 fried chicken wings, two eggs any style, toast or biscu