New Year’s Brunch: King Hawaiian French Toast stuffed with Ham and Cheese

Ms. Foodie wishes everyone a Happy New Year!  After a night of ringing out the old and ringing in the new, it behooves you to start off with a delicious meal.  A new twist 0n Ham and Eggs is made to order!

I took some King Hawaiian sliced bread and coated it with an egg and sour cream mixture spiced with ginger, cinnamon, nutmeg and allspice. After placing one slice on the griddle, I topped it with slices of Black Forest Ham and Cheddar Cheese, then covered it with a second slice of the coated.

Flip and cook like any French toast recipe until golden brown, and then serve it up with maple syrup or a preserve of your choosing.

A Bellini accompaniment is just the ticket–gotta do something with that leftover champagne!

Chicken Pot Pie–the ultimate comfort food

So the Holidays are coming to a close, but it’s still winter, and Ms. Foodie is still needing some comfort and joy!

Chicken pot pies were always my favorite meal as a child, and they are easy to make with ingredients in the store, or quickly bought.  What better way to not only get rid of some of my leftovers, but create a meal that is filling and satisfying.

I had a couple of roast chicken carcasses leftover from my festivities, so I opted to use those.  Otherwise, you can buy cubed chicken breast, or whatever chicken meat you prefer.  Saves you time too, but you know me–love the process!  I also like the double-crust method, so purchase two shells if that is also your bent.

I threw both chickens in a pot, chopped up about 1/2 cup of yellow onion, and stew it on low until the meat falls off the bones.  I sifted the bones and transferred the chicken and a cup of the stock to a skillet.

In another skillet, I sautéed about a 1/2 cup of mushrooms and 1/2 cup of celery in 2 tablespoons butter.  I transferred this to the chicken and stock skillet, along with chunky organic carrots, and organic green peas.  I added about a 1/4 cup of whipping cream and 1/2 cup of whole milk, then seasoned the mix with Thyme, Pepper, Sea Salt and Rosemary to taste.  Finally, I added about 1/3 cup of flour to thicken the mixture, covered the skillet and let it simmer for 25 minutes.

While the mixture was doing its ruminating, I prepped a 9 x 13 pan with nonstick spray, then spread the crust, covering the bottom and sides of the pan. After poking a few holes, I placed it in a 350 degree oven for 10 minutes in order to crisp the crust and keep it from turning gummy during cooking.

I transferred the cooked mixture into to the pre-cooked crust, filling it to the top, then took the second pie crust and covered the mixture to complete the pie!

30-35 minutes in that same 350 degree oven is all that’s needed.  Before you know it, a perfect (and yummy) Chicken Pot Pie is born!

Turkey and Vegetable Stew

The beautiful benefit of leftovers is all the meals you can create from them, and the bones and carcass of the turkey are the best!

Amazingly enough, I had both drumsticks left over (guess my guests preferred white meat), as well as a smoked turkey drumstick that I purchased.  So you know the first thing that came to Ms. Foodie’s mind: Turkey Stew!

Getting all the flavor and marrow from “dem bones” is easy breezy.  I put the three drumsticks in a stock pot, covered them with water and let them simmer for a couple of hours.  Having one smoked and the others roasted created a broth that was rich and full-bodied.

I turned off the heat and let the broth cool, then divested the succulent dark meat from the bone, setting the meat aside.  Turkey drumsticks also have a series of smaller bones that you have to watch out for, so combing through the meat with a fork helped in identifying these.

Next come the vegetables: A medium-sized yellow onion, celery, mushrooms, all coarsely chopped.  I sauteed these in two tablespoons of Olive Oil for about five minutes, then added a couple of tablespoons of flour to create a base for thickening the stew.

Then you put it all together: The dark meat turkey and chopped vegetables, along with two cups of baby carrots and a cup of green peas (fresh or frozen), and return these to the broth.  I turned the heat back on under the pot, and added some extra spice of Sea Salt, Pepper and Basil.  The final ingredient is a cup of Jasmine Rice with an extra tablespoon or two of flour, then stir it all together, cover it and simmer over low heat for another hour.

As you can see, it’s full of color, flavor and hearty goodness!  A fitting meal for a winter’s evening.