Homemade Corn Dogs

Corn dogs can be found at any fair and if you have a craving you can use this easy recipe to make them at home! 

When I make a recipe there are always extras.  They are great for leftovers for school lunch or frozen for reheating another time. 12- 15 minutes in the oven will crisp them up and still be pretty tasty. Fresh is best but homemade frozen corn dogs are way better than store bought.

Homemade Corn Dogs                                                                    Printable Recipe

1 egg

2/3 cup milk

1/2 cup cornmeal

2/3 cup flour (3 T more if using Einkorn flour)

1 Tablespoon sugar
1 Tablespoon honey

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

1 package hot dogs

20+ Leftover Turkey Recipes

If your family is anything like my family there is always leftover turkey after the big Thanksgiving meal.   Every year it seems that it is the same ol' sandwiches or heated up leftovers. This year let's change up the sandwiches and meals!

I called out to the food blogging community and found many fantastic tasty ideas to use up  your turkey.  Some of them are chicken recipes but leftover turkey will do just fine.  Same goes for the turkey ones,  you can absolutely use leftover chicken.  

Bon appétit!

Turkey Pesto Panini

Thanksgiving Turkey is delicious but no matter how moist it was when it was served it can quickly dry out in the days following. Transform your leftovers with a little help from Hellmann’s Mayonnaise.   Hellmann’s Mayonnaise is made with real, quality ingredients; like eggs, oil and vinegar and will make turkey moist and delicious. 

This loaded panini is one of the perfect ways to use up your leftover Thanksgiving turkey!  You can even use up the leftover rolls (if there are any) to make smaller slider size paninis.

I wanted to use fresh sliced tomatoes and my husband suggested marinara so I made it both ways.  We tried bites of each of them and while he preferred the marinara I liked both!

Turkey Pesto Panini (recipe makes 2 sandwiches)                         Printable Recipe

1 Tablespoon Hellmann’s Mayonnaise 
1 teaspoon pesto, purchased or homemade
4 slices of bread (or 2 larger rolls cut in half)
4-6 tomatoes slices or 2 Tablespoons marinara sauce
leftover turkey (slices or manageable pieces)
2 slices mozzarella (or your favorite sliced melting cheese)
olive oil (optional)

Mix together pesto and Hellmann's mayonnaise.

Spread the mixture on the top slices of each sandwiches, using half for each.

Add 1 tablespoon marinara sauce to the bottom slice of bread OR slices of tomatoes - whichever is your preference.

 Add your sliced leftover Thanksgiving turkey to the top slices.

 Add your mozzarella to the bottom slice.  I used my shredded goat mozzarella.

My large bread rolls did not need any olive oil.  If I had used sliced bread I would have used some to aid in browning.  Brush on olive on to top outside piece and place face down in grill pan that has been pre-heated on medium.  Brush other outside piece with olive oil.  

Grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. I used my bacon press to compress the sandwich like a panini maker. Any pan will do and you can use your pancake turner to press down on your sandwich. The only thing that will be missing will be the grill marks and ridges.  Your sandwich will still taste yummy!

The top two sandwich pieces in this photo have marinara and the bottom two I used fresh tomatoes.

Visit www.hellmanns.com to find more recipes to try! Don’t forget to add Hellmann’s Mayonnaise to your shopping list when you’re at the grocery store picking up items for your Thanksgiving meal– it’s the secret to great-tasting leftovers!

This is a sponsored post written by me on behalf of Modern Mom Insider for Hellmann’s. All opinions expressed are 100% mine.

Mexican Chicken Alfredo

Most times when I go to the Mexican restaurant or even here at home when I make my own chicken fajitas I have leftovers  Although delicious, sometimes another meal of the same dish just doesn't appeal.  I took my garlic cream sauce (minus the garlic and spinach) and mixed it with pasta and my leftover chicken fajitas to make this re-vamped dish.  So creamy but with a little kick!

Mexican Chicken Alfredo

Olive oil
1 T flour** 
1/2 cup white wine (less if yours is strong flavored)
2 cups half and half (I use whole goat milk)
1 to 1-1/2 cups shredded Parmesan (not the stuff in the shaker)

6 ounces pasta, cooked and drained (I used Tinkyada gluten free)
Leftover chicken fajita meat and veggies, chopped
1 to 2 cups shredded Mexi blend cheese, Chihuahua cheese, and/or mozzarella

Chicken Fajitas

When I go out to the Mexican restaurant I always order chicken fajitas.  I think it must be the sizzle of the cast iron serving vessel that gets my taste buds drooling.  It's an easy dish to make and you can eat the chicken fajitas wrapped in tortillas like they serve at the restaurants, on a pizza, in a quesadilla, or Mexican Chicken Alfredo (coming soon to the blog!)

The restaurant serves it with lettuce, pico de gallo, guacamole, sour cream, refried pinto beans, and rice.   They also keep their veggies on the crunchy side.  We prefer our veggie soft and caramelized but cook them how you like them.  

There isn't really a recipe here but guidelines to which spices and flavors to use.  If you make it a lot like I do you'll learn what you like.  I like cumin so I use fresh ground and it's my star here.

Chicken Fajitas

boneless skinless chicken breasts or tenders
sliced green peppers, red, orange or yellow peppers 
sliced onions
olive oil
cumin (fresh ground if you can)
granulated garlic
granulated onion
cayenne pepper (dash or two)
salt and pepper
lime juice

refried beans
salsa
guacamole

Southwestern Chicken and Rice

Southwestern Chicken and Rice

olive oil

2/3 cup diced red pepper

2/3 cup diced green pepper

2/3 cup diced onion

1-1/4 pounds skinless boneless chicken breasts (can use boneless thighs) cut into 1 inch pieces

1-1/2 teaspoons taco seasoning

1 cup instant brown rice*

1 cup salsa

1-3/4 cups chicken broth

1 can black beans, rinsed and drained

3/4-1 cup whole corn, drained

2 cups shredded Mexi-blend cheese, cheddar, Chihuahua cheese

Drizzle some olive oil in the bottom of skillet.  Cook veggies until almost done. 

Teriyaki Chicken Kabobs

I love to grill and do so no matter the time of year.  You can't beat the flavor!  If the weather is not playing nice (like a downpour) I will use the grill pan indoors or you could leave the chicken off the sticks and cook them in a cast iron skillet.  

Teriyaki Chicken Kabobs (serves 3-4)                                   Printable Recipe

1/4 cup soy sauce* (or use my soy-free Fauxy Sauce)
1/4 cup water
1/4 cup Mirin (sweet cooking rice wine)
2 Tablespoons honey
1" knob of ginger (microplaned or chopped small)
2 pounds boneless skinless chicken breasts cut into chunks
bamboo skewers (soaked in water**)

Mix together soy sauce, Mirin, water, honey, and ginger for the marinade.  If your honey does not want to dissolve you can heat the liquid a little bit but be sure to cool it before you add your chicken. Cover and marinade for several hours.  

Walking Tacos

Food in a bag is fun.  Our church makes walking tacos to sell at our church "tent" in late summer at a local event in a nearby town.  They don't use tomato sauce in theirs but I like it saucy so I added it to mine.  It helps everything blend together when you stir.  If you really want to ditch the clean up, use a plastic spoon or fork instead of a metal one you have to wash. 

Walking Tacos

1 pound ground beef

2/3 cup diced green peppers

2/3 cup diced onion

8 ounce can tomato sauce plus 1 can water

2-1/2 teaspoons taco seasoning

4 dashes cayenne pepper (more if you like it spicy!)

4- 1 ounce size bags of Fritos corn chips or Doritos Nacho Cheese chips

Toppings:

shredded Mexi-blend cheese, cheddar, or Chihuahua cheese

thinly sliced lettuce

sour cream

salsa

cheater's guacamole

Cook beef, green pepper, and onions until veggies are soft and the beef is cooked through. 

Add tomato sauce to pan then fill can with water and dump that into pan also.

Simmer for 20-25 minutes or until liquid is almost gone.  It still needs to a be a little saucy.

Time to start layering. For individual bags of chips* open them on their side with a pair of scissors.   They put so much air in bags anymore you will have plenty of room for your toppings.   If you are using Doritos you will want to give your chips a smash to break them up a little.

Sprinkle in some cheese.  I like to add cheese now so when I add the meat the heat will melt it!

 Next is the meat mixture.

 Lettuce. 

 Sour cream.

 More cheese.

 Salsa and guacamole if you feel like it.

Stick a fork or spoon in it, stir and enjoy!  

If you don't want to buy the bags you can layer all your yummies into a bowl.  Just as good, just not as fun!

*(The best I could find for a single size sack was larger (4 oz) without buying several bags together so I had to cut it in 1/3 and dump out some chips to make it equal an individual size.)

Honey Mustard Parmesan Baked Chicken

Honey Mustard Parmesan Baked Chicken

3 Tablespoons homemade mustard
1-1/2 Tablespoons honey

3/4 cup dry bread crumbs

1/2 cup grated Parmesan cheese

6 boneless skinless chicken breast halves

olive oil or melted butter

Slice chicken breast halves into nice strips

or leave whole. (I slice off the back to make it even and take off the tip so it bakes more evenly.)

Dip in honey and mustard mixture.

Then in Parmesan and bread crumb mixture.  (I used my homemade goat Parm which was shredded)

Lay on greased cookie sheet.  Mist/drizzle with a little olive oil spray or drizzle with melted butter. Bake tenders at 350 degrees for 15 minutes.  If you do whole pieces then bake for 25-30 minutes.

Mollie's Tender Chicken

Mollie's Tender Chicken 

(originally known as Parmesan Chicken but renamed by my niece)

1 cup plain breadcrumbs

2 tablespoons white flour

1/3 cup grated Parmesan cheese

1 cup milk

6-8 chicken breast strips (1/2 inch thick)

Oil for frying

Mix breadcrumbs, flour and Parmesan cheese together.  Put milk into a dish deep enough for dipping the chicken pieces.  Dip chicken in breadcrumb mixture, then in the milk and then back into the breading mixture.  Press the chicken pieces with your hands at this point to flatten them a little.

Heat oil in a frying pan and heat to a medium high temperature.  Place chicken pieces into the pan and lower temperature to medium.  Fry pieces until chicken is done and pieces are a crispy golden color.

Baked Chicken Tenders

Baked Chicken Tenders 

1/2 cup dry bread crumbs

1/3 cup grated Parmesan cheese

2 tablespoons minced fresh parsley or a heaping 1/2 Tablespoon of dry

salt and pepper, optional

1/4 cup milk

6 boneless skinless chicken breast halves

olive oil or melted butter

(Additional ingredients for Garlic Lover's Version)

1/4 cup butter or margarine, melted

1 to 2 garlic cloves, minced

2 tablespoons lemon juice

Slice chicken breast halves into nice strips or leave whole.

Dip in milk.

Then in mixture of bread crumbs, Parmesan, parsley, and salt/pepper. For a thicker crust you could dip in dry, then wet, then back in dry.

Lay on greased cookie sheet.  Mist/drizzle with a little olive oil spray or drizzle with melted butter.
(If you are doing the garlic lovers version mix melted butter, garlic, and lemon to drizzle over instead.)

Bake tenders at 350 degrees for 15 minutes.  If you do whole halves then bake for 25-30 minutes.

Enjoy on a salad or dipped in your favorite dipping sauce (like Honey BBQ ) Great cold for school lunches.

Aloha Burgers

1 can (8 ounces) sliced pineapple

3/4 cup teriyaki sauce

1 pound ground beef

1 large sweet onion, sliced

1 tablespoon butter

4 lettuce leaves

4 sesame seed or onion buns, split and toasted

4 slices Swiss cheese

4 bacon strips, cooked

Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 tablespoons in a resealable plastic bag. Add pineapple; toss to coat and set aside. Shape beef into four patties; place in an 8-in. square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once.

Drain and discard teriyaki marinade. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Meanwhile, in a small skillet, saute onion in butter until tender, about 5 minutes; set aside.

Drain and discard pineapple marinade. Place pineapple on grill or under broiler to heat through. Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops; serve immediately. Yield: 4 servings.

**I mixed my beef 1/2 and 1/2 with ground turkey, still very good!

Cincinnati Chili

Cincinnati Chili

1 pound ground beef (turkey or chicken works too)
approx 2/3 cup water
1/2 cup chopped onions
1/2 teaspoon minced garlic
1 can (15 ounces) tomato sauce
4 teaspoons chili powder
1 Tablespoon red wine vinegar
4 teaspoons Worcestershire sauce
1/3 of a 1 ounce unsweetened chocolate hunk, coarsely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/3 teaspoon salt
1/3 teaspoon dried oregano
1/8 teaspoon pepper
dash ground cloves


1 can (16 ounces each) kidney beans


Hot cooked spaghetti
diced onions
shredded Mexican blend cheese


In Dutch oven or large pan with high sides cook the onions and beef in water until meat is no longer pink.
Add garlic, tomato sauce, chocolate, spices, and vinegar. Cook for 10-15 minutes on low to medium heat until everything is cooked through and it thickens some.

In separate pan heat the beans and liquid from the can until beans are soft but still hold their shape. Approximately 5-10 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

For a "2-way"......spaghetti and meat mixture

" 3-way"...spaghetti, meat mixture, and beans

"4-way".....spaghetti, meat mixture, beans, and cheese

"5-way".....spaghetti, meat mixture, beans, cheese, and diced onions

BBQ Chicken

I love this dish for its simplicity. After a quick browning you can walk away for 35 minutes and get the rest of your meal ready or finished. 

BBQ Chicken

Marinade:
1/2 cup ketchup
1 Tablespoon mustard
2 Tablespoons honey
2 Tablespoons cider vinegar
2 Tablespoons canola oil
1 Tablespoon dark brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
2-4 dashes cayenne pepper


Chicken thighs and legs, breasts work OK too (just may need cooked a little longer)


Mix marinade
Add to gallon bag with chicken and put back in fridge for the day. Overnight is even better.

Cook over DIRECT heat on a grill, skin side down, for 5 minutes. Turn over, pour on leftover marinade and cook over INDIRECT heat for 35 minutes. NEVER lifting grill lid. After the time is done check with thermometer to be sure chicken is 165 degrees.