MuskogeePhoenix.com, Muskogee, OK

Features

November 27, 2012

Book unlocks secret world

(Continued)

Ike’s Leftover Turkey Sandwich

Ike’s Place is a well-known San Francisco sandwich shop with specialties like the Al Bundy, Captain Kirk, and Jim Rome. Check out the menu at ilikeikesplace.com.

4 ounces leftover dark mean turkey

Leftover cranberry sauce or fresh blueberries

Leftover cream cheese or Havarti

Mayonnaise

Sriracha sandwich spread or hot sauce

2 slices hearty bread per person


Preheat oven to 475 degrees. Toast one slice of bread to medium in toaster. Place turkey on sheet of foil and ball it up so no juices can escape. Spread toasted bread with mayo and top with cranberry sauce or blueberries. Slap on sriracha or hot sauce and top with cheese. Place ball of turkey and both slices of bread on a baking sheet and bake 4-7 minutes or until bread is toasted and cheese is melted. Remove bread and leave turkey to heat for another 5 minutes. Place the turkey on the cheesy bread. Add any veggies, like pickles, lettuce, tomato, etc. Top with other slice of toast spread with more mayo. Save recipe for Christmas, if you have already used up all your Thanksgiving turkey. Source: Huffington Post, Nov. 25, 2012.

Waldorf Chicken

Salad


Start with fresh ingredients while there’s still time to enjoy this fall favorite from San Francisco chef Mark Sullivan of Spruce.

3 chicken breasts

2 large cloves garlic, minced

1 teaspoon ground fennel seed

Kosher salt and freshly ground black pepper

7 tablespoons olive oil

1 cup walnut halves

1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard

2 ounces blue cheese, crumbled

1/4 cup buttermilk

1/2 teaspoon finely grated lemon zest

1 cup red seedless grapes, halved

2 Fuji apples, cored and thinly sliced

2 ribs celery, thinly sliced

5 ounces mesclun salad greens

2 tablespoons chopped parsley

2 tablespoons chopped tarragon

2 tablespoons snipped chives


Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2 teaspoons of salt and 1/2 teaspoon of pepper. Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes. Transfer to a small roasting pan, cover and let stand for 1 hour.

Preheat the oven to 350 degrees. Spread the walnuts in a pie plate and toast for 10 minutes, until browned and fragrant. Let cool.

Roast the chicken for about 40 minutes, until cooked through. Let cool slightly, then discard the skin and thinly slice the meat.

In a food processor, blend the vinegar with the mustard and the remaining 1/4 cup of oil. Blend in the cheese and buttermilk. Transfer to a bowl, stir in the lemon zest and season the dressing with salt and pepper.

In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun, parsley, tarragon and chives. Add the dressing, toss well and serve. Source: www.foodandwine.com.

Text Only
Features
AP Video
Raw: Air Algerie Flight 5017 Wreckage Virginia Governor Tours Tornado Aftermath Judge Faces Heat Over Offer to Help Migrant Kids Kerry: No Deal Yet on 7-Day Gaza Truce Kangaroo Goes Missing in Oklahoma More M17 Bodies Return, Sanctions on Russia Grow Gaza Residents Mourn Dead Amid Airstrikes Raw: Deadly Tornado Hits Virginia Campground Ohio State Marching Band Chief Fired After Probe Raw: Big Rig Stuck in Illinois Swamp Cumberbatch Brings 'Penguins' to Comic-Con Raw: Air Algerie Crash Site in Mali Power to Be Restored After Wash. Wildfire Crashed Air Algerie Plane Found in Mali Israel Mulls Ceasefire Amid Gaza Offensive In Case of Fire, Oxygen Masks for Pets Mobile App Gives Tour of Battle of Atlanta Sites
Poll

Should a federal judge have the power to strike down Oklahoma's ban on gay marriage?

Yes
No
     View Results
Featured Ads
Parade
Magazine

Click HERE to read all your Parade favorites including Hollywood Wire, Celebrity interviews and photo galleries, Food recipes and cooking tips, Games and lots more.
Stocks