Archive for October, 2014

Turkey Filled Phyllo Pastry Cigars

Baked Goodies | Home Made Cooking

We’ve never celebrated thanksgiving with a turkey. I mean, we did have nice lunch/dinner with friends, celebrating thanksgiving and being grateful for what we all have, but I must admit that turkey was never a part of the feast.

Well luckily, this year good friends of ours volunteered to bring the turkey so we did have one giant delicious bird on the table.

I’ve never made turkey myself, I just know that it takes a very long time to cook in the oven, so I don’t have any tips for making the turkey, but what I do have to share is a leftover recipe.

Don’t you just love it when you end up having leftovers that are not just good for a meal the day/s after but it’s also something you can transform into something else? I love it.

So we had lots of turkey leftovers and I had to to make something from them so I combined it with other leftovers I had in the fridge which were Phyllo pastry sheets.

I made these yummy turkey “cigars” in the oven, no deep frying, and served with broccoli and salad. A leftover feast on its own.

 

Turkey Filled Phyllo Pastry Cigars

Turkey Filled Phyllo Pastry Cigars

 

Turkey Filled Phyllo Pastry Cigars
Author: 
Recipe type: Appetizer, Turkey
 
These pastry cigars are a good solution for a quick dinner, lunch, appetizer and even a lunchbox new favorite. You can use your thanksgiving leftovers like a pro.
Ingredients
  • 6-8 Phyllo Pastry Sheets
  • 2 Cups Chopped Turkey Leftovers (cooked)
  • ½ Carrot
  • ¼ tsp Salt
  • ⅛ tsp Ground Cumin
  • 1 Egg
  • ½ Cup Shredded Cheese (Optional)
  • Vegetable Oil - For Brushing
Instructions
  1. Preheat oven to 375F (190C) and layer a baking sheet with parchment paper
  2. Place the turkey, carrot, salt and cumin in a food processor and process until finely shred.
  3. Pour the mix into a bowl and add in the egg (and cheese if you’re using any) and mix using a fork or spoon until egg is fully incorporated.
  4. Spread one sheet of Phyllo Pastry on your working surface and brush with some oil and place another pastry sheet on top of it.
  5. Now that you have 2 sheets of pastry on top of each other with oil in between, divide your double layered pastry sheet into 4 strips (using the shorter side, so don't use the length of the sheet but the width) and divide each strip into two equal rectangles.
  6. Scoop one tablespoon of turkey mix a time, and form a small log/roll between your hands and place it 1 cm or ½ inch away from each rectangle edge.
  7. Fold the two rectangle edges over the turkey filling, the fold should be about ½ cm on each side, and then roll lengthwise to form a cigar/roll (instructions in photos below).
  8. Brush the cigar’s edge with a bit of oil right before rolling it all the way (this will help keep it closed while baking - like glue) and place the cigars on your baking sheet with the seam facing down (so the seam will be the bottom).
  9. Brush each cigar with oil before baking and bake for 15-17 minutes until cigars are brown.

 

instructions for phyllo pastry cigars

Turkey Filled Phyllo Pastry Cigars

Turkey Filled Phyllo Pastry Cigars

We’ve never celebrated thanksgiving with a turkey. I mean, we did have nice lunch/dinner with friends, celebrating thanksgiving and being grateful for what we all have, but I must admit that turkey was never a part of the feast. Well luckily, this year good friends of ours volunteered to bring the turkey so we did […]

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Feta And Cheese Savory Waffles – Whole Wheat Goodness

Home Made Cooking

I was tired of serving sweet waffles. Not that we don’t all like them, because we most definitely do, but it was brunch time and I felt like a dish that’s somewhere in between lunch and breakfast is in order. Not timewise, content wise.

I open the fridge -no inspiration, I look on the counter – none there either, but then I open the cupboard and see my Waffle Maker (Clickable link) and I know what’s about to be made – savory waffles, and I’m going to put an egg on it. And let me tell you, if you don’t own a waffle maker yet – do yourself a favor and get one ASAP.

This recipe is really easy and doesn’t require a mixer, it is all mixed by hand and the ingredients are something you surely have on hand. You can omit the pesto or one of the cheese kinds is you don’t have both. You can also add your favorite spices and herbs, I assure you it’ll be just as good or even better.

I made these and served with heated pasta sauce I had in the fridge and a sunny side up on top. It was delish!

Once you make these you’ll know you now have your new go-to brunch or maybe even supper recipe – it’s just that good.

 

Cheese and feta waffles

 

Cheese and feta waffles

 

Feta And Cheese Savory Waffles - Whole Wheat Goodness
Author: 
Recipe type: Brunch
Cuisine: Waffles
Serves: 4 Waffles
 
Savory waffles made with whole wheat flour, cheese and spices, toped with egg and sauce, and there you have it - impressive brunch in no time!
Ingredients
  • 1 ½ Cups Whole Wheat Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 Cup Grated Cheddar/ Mozzarella Cheese
  • ½ Cup Crumbled Feta Cheese
  • 1 tsp Dry Oregano
  • 1 tsp Pesto (Optional)
  • 2 Eggs
  • ½ Cup Plain Yogurt
  • ½ Cup Sour Cream
  • ¾ Cup Milk
  • ⅓ Cup Vegetable Oil
Instructions
  1. In a bowl mix the flour, baking powder and salt together until combined.
  2. Add in the rest of the ingredients and mix well until everything is fully combined and incorporated into smooth thick batter (It’ll be very thick, don’t be alarmed).
  3. Preheat your waffle maker and once it’s ready to use, pour in ⅓ cup batter (or the amount recommended to be used in your waffle maker - depending on its size and instruction book) and close it.
  4. Let the waffle bake for about 3-4 minutes and once it’s ready, remove to an oven rack to avoid sogginess.
  5. A serving suggestion is to cover it with your favorite sauce (like pizza sauce or pesto sauce or even mushroom sauce) and top with a sunny side up egg.

 

Cheese and feta waffles

 

 

I was tired of serving sweet waffles. Not that we don’t all like them, because we most definitely do, but it was brunch time and I felt like a dish that’s somewhere in between lunch and breakfast is in order. Not timewise, content wise. I open the fridge -no inspiration, I look on the counter […]

Read More