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Cranberry BBQ Turkey Pizza

Cranberry BBQ Turkey Pizza

THIS POST WAS SPONSORED BY CIRCULONTHE OPINIONS EXPRESSED ARE MY OWN.

Cranberry BBQ Turkey Pizza. Thanksgiving leftovers never looked so good.

I don’t know about you but every time I host Thanksgiving dinner I always end up with a boat load of leftovers. I just don’t get it. I see my guests packing up 1, 2, sometimes even 3 to-go plates when they leave my home, yet and still I always seem to have almost half a turkey to find space for in my tiny fridge. Unfortunately for me, I am too greedy to waste perfectly good meat so I have to find ways to spruce up my Thanksgiving leftovers, otherwise I am left eating turkey and gravy seven days straight.

So I put on my thinking cap and decided to use my holiday leftovers in one of my cheat meals that way I couldn’t resist eating them. I happen to have an on again off again love affair with pizza. When I get a pie I can typically eat the whole thing in a two day period. Even with all the love I show pizza it only pays me back in love handles so we have to break up from time to time. In this case it totally makes sense to start dating again and a Thanksgiving leftover pizza just sounds ingenious to me.

So I scoured the fridge and found … yep you guessed it, TURKEYYYYYYYYYYYY, along with some cranberry sauce and some brussels sprouts to make this awesome Cranberry BBQ Turkey Pizza.

Alright, so I started by making a quick pizza dough. Most recipes require the dough rest overnight but y’all know “ain’t nobody got time for that” so I have a quick recipe that produces delicious pizza dough in an hour. I [heart] a good kitchen hack don’t you?

While my dough was getting its life together I made a cranberry bbq sauce using the cranberry sauce leftovers. If you don’t have cranberry sauce leftovers just combine 1 cup of fresh cranberries, 1/2 cup granulated sugar and 1/3 cup of water in a sauce pan and cook them down on medium heat for 7 minutes or until the cranberries pop. Then add in the rest of the bbq sauce ingredients per the recipe.

After the sauce was made I added some of it to my leftover turkey to get it nice and saturated.

I also used the cranberry bbq sauce as a base for all the other ingredients spreading it across my pizza dough but making sure to leave a perimeter for the crust.

Then I must admit I went a little hog wild adding toppings. I had already planned on using the turkey, cranberry sauce, and fresh mozzarella but something told me to go back to the fridge for more. I found brussels sprouts and jalapenos, SCORE!

I just took the leaves of the brussels sprouts and quickly sautéed them in olive oil and placed them under the broiler to get a light char. I used my Circulon Ultimum pan because it allowed me to seamlessly move between stove top and the oven like a pro. If you decide to do this step just make sure that you have pans like these that offer versatility between heating methods. [FYI you can have these too, skip to the giveaway I am having below for a full set of Circulon Ultimum Cookware]

My pizza was evenly cooked throughout with bit of crunch to the crust, just the way I like it. After one bite I basically forgot that I was have leftovers.

Even though I feel super accomplished coming up with this recipe I must admit that the real super hero has my Circulon Ultimum cookware. I was super impressed by its quality and versatility as well as how evenly everything cooks. Be sure to follow them [ Instagram, Facebook, Twitter, Pinterest] to stay up on company news and awesome giveaways like the one I’m doing below.

INGREDIENTS

  • 1 cup of shredded leftover turkey meat
  • 8 oz. of fresh mozzarella roughly chopped
  • 1 cup fresh brussels sprout leaves
  • ½ large red onion sliced
  • 1 jalapeno sliced
  • 1 teaspoon olive oil
  • kosher salt
Cranberry BBQ Sauce
  • 1 cup of leftover cranberry sauce
  • ½ cup ketchup
  • 2 tablespoons worchestire sauce
  • 2 tablespoon water
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of hot sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • pinch of celery seed
  • salt and pepper as needed

[…]

Tools Used

Cranberry BBQ Turkey Pizza

CLICK HERE TO GET THE FULL RECIPE

Circulon 11 Peice Set Giveaway

Lucky you, I’m giving away a Circulon® Ultimum Collection just in time for the holidays. This new collection is made of heavy gauge, pressure-forged aluminum and features innovative flush rivet technology for ultimate releasibility, durability, and clean-up convenience. This 11-Piece Set includes 2 and 3-quart Covered Saucepans, 6-quart Covered Stockpot, 3-quart Covered Sauté Pan, 8-inch Open Skillet, 9.75-inch Open Skillet, and 12-inch Open Skillet (valued at $399.99). This giveaway is open to US residents only.

Additional Circulon® Ultimum Product Details:

  • Dishwasher safe
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*Contest ends on 12/1 at 11:59pm est.

Cranberry BBQ Turkey Pizza

Prep Time: 1 hour, 15 minutes

Cook Time: 25 minutes

Serving Size: 6-8

Cranberry BBQ Turkey Pizza

Cranberry BBQ Turkey Pizza - Thanksgiving leftovers never looked so good.

Ingredients

  • !Turkey Toppings
  • 1 cup shredded leftover turkey meat
  • 8 ounces fresh mozzarella, roughly chopped
  • 1 cup fresh Brussels sprout leaves
  • 1/2 large red onion, sliced
  • 1 jalapeño, sliced
  • 1 teaspoon olive oil
  • Kosher salt
  • ! Cranberry BBQ Sauce:
  • 1 cup leftover cranberry sauce
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon hot sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch celery seed
  • Salt and pepper, as needed
  • ! Homemade Pizza Dough:
  • 2 cups flour
  • 3/4 cup warm water
  • 2 teaspoons active dry yeast
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon Italian seasoning
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar

Instructions

  1. !To Make Pizza Dough: Mix water and yeast in a large bowl and stir until yeast is completely dissolved. Set the bowl aside for 15 minutes.
  2. When ready, add all the remaining pizza dough ingredients to the bowl and stir with a spoon until the ingredients start to clump together. Use your grip and fists to knead the dough into one solid moist ball. Feel free to add additional flour if needed.
  3. Sprinkle approximately ¼ teaspoon of olive oil onto the dough ball and lightly rub around the entire exterior surface. Place the dough back into the bowl and cover it with a towel for 45 minutes. The dough should double in size.
  4. When the dough is done rising, it’s time to roll it out. Lightly flour a counter or large cutting board. Use a rolling pin to roll the dough out evenly; shape is up to you. Place the pizza on a lightly greased Circulon baking sheet until ready to layer on the toppings.
  5. !To make the Cranberry BBQ Chicken: Add leftover cranberry sauce, ketchup, apple cider vinegar, Worcestershire sauce, water, hot sauce, garlic powder, onion powder, celery seed to a medium Circulon Ultimum saucepan and bring to a boil, then reduce heat to low and let simmer for 10 minutes. Taste BBQ sauce and add salt and pepper as needed.
  6. Add half the cranberry BBQ sauce to the shredded turkey meat in a separate warm pan and stir. Reserve the remaining cranberry BBQ sauce to go straight onto the pizza.
  7. To make roasted Brussels sprout leaves: Preheat the oven broiler. Heat olive oil in a small, oven-safe Circulon® Ultimum skillet on medium high heat. Add in Brussels leaves and toss frequently for 4 minutes. Add ¼ teaspoon of salt and toss for 1 more minute. Then add Brussels to the oven for 5 minutes to achieve a light char. Watch closely so that they don’t burn then remove them from the oven. Then reduce the oven heat to 425° F for the pizza to bake.
  8. !To make pizza: Brush on one thin layer of the cranberry sauce around the pizza leaving at least a ½ inch perimeter uncovered. Then layer on the mozzarella cheese, cranberry BBQ chicken, onions, jalapeños.
  9. Brush the perimeter of the pizza with olive oil and sprinkle lightly with kosher salt. Place pizza in 425°F oven for 25 minutes and when done, remove pizza from oven and scatter roasted Brussels sprout leaves over the top. Serve warm!
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Candied Yam Casserole with Brown Sugar Streusel

Candied Yam Casserole with Brown Sugar Streusel

I don’t want to say much because this video speaks volumes but I must assure you that this Candied Yam Casserole recipe is just as good as it looks. I remember the first time I created this recipe for our family Thanksgiving back in San Diego and mouths just dropped.

We were at my mom’s home with a handful of family members and plates were packed to the brims with all Thanksgiving regulars. Everybody dug in and did the typical “rotation of the plates,” critically tasting each dish. Turkey, check. Mac & cheese, on point. Greens, ok you did that.  Candied yam casserole … hmmm … FIYAAAAAAAAA! Immediately it was like the day of Pentecost. The Holy Ghost, in true form, fell upon the saints and they started speaking in tongues as the yams hit their palates.

Naturally I’m sitting in my seat pretending to be humble but mentally popping my collar because I knew I brought the heat.  It’s my special ingredient is what truly separates my casserole from all the other sweet potato casseroles out there.

Ginger + Yams whaaaa???

The addition of fresh grated ginger makes all the difference. Boom I said it. Whaaa???? The other day I just went to the store with my best friend to get the ginger and her first response was, “I don’t even know what that thing is.” It made me realize that everyone has heard of ginger but few people even know what it looks like in its natural form.

Yes, it is this little oddly shaped root vegetable elevates the flavor of all the other ingredients in the candied yam casserole. Additionally, the brown sugar crumble adds just enough contrast and buttery sweetness to make your tongue start hitting the quan. I would also like to add that this dish only takes 25 minutes to blow your mind. Trust me when I say you want this on you Thanksgiving menu.

Dig in,

P.S.

 

 

Friendly reminder that there are only 5 more days left to enter the Jord Wood Watches giveaway. You get a chance to win $20-$75 e-gift codes for their shop. The awesome part about it is that everyone who enters wins something!!!!  As I like to say, there are losers in #TeamGreedy, we eats it all. One of these watches will make the perfect gift. #InTimeForTheHolidays #EnterNow The contest will close November 20th at 11:59pm.

Giveaway sponsored by Jord Wood Watches

5.0 from 2 reviews
Candied Yam Casserole with Brown Sugar Streusel
 
Cook time
Total time
 
Traditional candied yam flavor taken up like 10 notches with a bubbly, crunchy brown sugar crumble.
Author:
Recipe type: Holiday Desserts
Cuisine: Comfort Food
Ingredients
  • (1) 40 oz. can + (1) 27 oz. of canned yams drained
  • ½ cup fresh squeezed orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon orange zest
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla
  • ½ teaspoon fresh ginger, grated
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch of black pepper
  • pinch of salt
Brown Sugar Streusel
  • 1 cup pecans (or your favorite nuts), chopped
  • 1 stick of unsalted butter, chopped
  • ¾ cups flour
  • ¾ cups brown sugar
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 400 degrees
  2. In a large bowl, add yams (drained) and mash until smooth with light chunks. Stir in orange juice, lemon juice, lemon zest, orange zest, black pepper, salt, vanilla, ginger.
  3. In a separate bowl add pecans, flour, salt and brown sugar and stir until mixed. Cut chilled butter into pieces and add it to the dry bowl of dry ingredients. With you hands work the butter into the dry ingredients until large, moist clumps begin to form.
  4. In a greased casserole dish pour yam mixture and spread evenly. Sprinkle brown sugar crumble over top. Bake for 15-20 minutes until bubbly and golden brown.
 

Candied Yam Casserole with Brown Sugar Streusel

Cook Time: 25 minutes

Serving Size: 6-8

Candied Yam Casserole with Brown Sugar Streusel

Candied Yam Casserole with Brown Sugar Streusel - In my family I am in charge of cooking for Thanksgiving and this is one recipe that must be on the menu every year.

Ingredients

    Candied Yams
  • (1) 40 oz. can + (1) 27 oz. of canned yams drained
  • ½ cup fresh squeezed orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon orange zest
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla
  • ½ teaspoon fresh ginger, grated
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch of black pepper
  • pinch of salt
  • Brown Sugar Streusel
  • 1 cup pecans (or your favorite nuts), chopped
  • 1 stick of unsalted butter, chopped
  • ¾ cups flour
  • ¾ cups brown sugar
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 400 degrees
  2. In a large bowl, add yams (drained) and mash until smooth with light chunks. Stir in orange juice, lemon juice, lemon zest, orange zest, black pepper, salt, vanilla, ginger.
  3. In a separate bowl add pecans, flour, salt and brown sugar and stir until mixed. Cut chilled butter into pieces and add it to the dry bowl of dry ingredients. With you hands work the butter into the dry ingredients until large, moist clumps begin to form.
  4. In a greased casserole dish pour yam mixture and spread evenly. Sprinkle brown sugar crumble over top. Bake for 15-20 minutes until bubbly and golden brown.
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Cornbread Crusted Rack Of Lamb with Maple Acorn Squash

Cornbread Crusted Rack Of Lamb with Maple Acorn Squash

As promised I am continuing to hit you with amazing Thanksgiving ideas, recipes, and tips so that you are equipped to put together an amazing menu and host like [Rick Ross voice] the true BOSS that you are. Today I am bringing you my latest recipe video contribution to blkfoodnetwork.com. No I am not leading with a turkey recipe, err’body got a turkey recipe. Instead I thought I’d share a different kind of showstopper, my Cornbread Crusted Rack of Lamb with Maple Acorn Squash.

I know … I know, some folks are weary of lamb from the gamy flavor but I think that reaction is just a function of cooking temperature and method of preparation. This particular recipe incorporates a sweet complimentary crust and a medium temperature recommendation that is sure to win over even the biggest doubters, not to mention; the maple acorn squash serves as an equally as delectable compliment.

Before you move on make sure to check out the recipe video and share your thoughts. What, besides the Turkey do you make sure to have on you Thanksgiving spread?

Dig In,

meiko-sig-firstname

 

5.0 from 1 reviews
Corn Bread Crusted Rack of Lamb with Maple Acorn Squash
 
Author:
Recipe type: Lamb, Holiday, Thanksgiving
Cuisine: Comfort Food
Ingredients
MAPLE GLAZED ACORN SQUASH
  • 2 tablespoons light brown sugar
  • 2 tablespoons real maple syrup
  • 2 small acorn squash (1 pound each), cut in half, seeds removed
  • Kosher salt and freshly ground black pepper
  • Nonstick cooking spray
CORNBREAD CRUSTED LAMB:
  • 2 6-8 bone racks of lamb (2 to 2¼ pounds each), bones cleaned
  • 2 cups Cornbread Crumbs
  • ⅓ cup flat leaf parsley, roughly chopped
  • ⅓ cup Basil, roughly chopped
  • 2 tablespoons vegetable oil
  • 1-2 tablespoon olive oil
  • ½ tablespoon sugar (optional)
  • Salt
  • Pepper
  • Cayenne
HONEY MUSTARD PASTE
  • 3 tablespoon Dijon
  • 2 tablespoons honey
  • 1 teaspoon dry thyme
  • 1 teaspoon dry oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ teaspoon garlic powder
TOOLS:
  • Meat Thermometer
Instructions
MAPLE ACORN SQUASH INSTRUCTIONS:
  1. Preheat the oven to 425 degrees F.
  2. Spray aluminum foil lined baking sheet with cooking spray. Put the acorn squash, in a single layer on an aluminum foil lined baking sheet. Brush the maple syrup on both sides of the squash and evenly sprinkle brown sugar across the top.
  3. Roast the squash until tender about 30-40 minutes. Lightly season with salt and pepper.
CORNBREAD CRUSTED LAMB INSTRUCTIONS:
  1. Mix Dijon mustard, honey, dry thyme, dry oregano, salt, black pepper, garlic powder in a medium bowl together then sit it to the side. In a separate bowl mix cornbread crumbs and fresh chopped herbs (basil and parsley) and olive oil to help the crust stick together then set bowl aside.
  2. Generously season the entire lamb with salt, pepper and cayenne. Heat a large skillet on medium high until hot then add in vegetable oil. Add lamb racks (do this in batches if the skillet isn’t big enough) to the hot skillet fat side down and sear for about 5-6 minutes. Remove lamb racks from the heat and let rest (fat side up) for approximately 10 minutes.
  3. Transfer lamb to a baking sheet fat side up. Evenly brush honey mustard paste on the fat sides and front cap of lamb then take the cornbread mix and press into the lamb so it sticks and is completely coated. Put the racks into 425 degree preheated oven for 15 minutes. Reduce heat to 300 degrees and monitor lamb until the center reaches an internal temperature of 130 – 140 degrees for medium rare to medium range. Cut each rack into double chops and serve on a platter.
 

Cornbread Crusted Rack Of Lamb with Maple Acorn Squash

Cook Time: 45 minutes

Serving Size: 6-8

Cornbread Crusted Rack Of Lamb with Maple Acorn Squash

Cornbread Crusted Rack of Lamb with Maple Acorn Squash - Every Thanksgiving I always ask myself what can I do different? Well, this year lamb was my special ingredient.

Ingredients

    MAPLE GLAZED ACORN SQUASH
  • 2 tablespoons light brown sugar
  • 2 tablespoons real maple syrup
  • 2 small acorn squash (1 pound each), cut in half, seeds removed
  • Kosher salt and freshly ground black pepper
  • Nonstick cooking spray
  • CORNBREAD CRUSTED LAMB:
  • 2 6-8 bone racks of lamb (2 to 2¼ pounds each), bones cleaned
  • 2 cups Cornbread Crumbs
  • ? cup flat leaf parsley, roughly chopped
  • ? cup Basil, roughly chopped
  • 2 tablespoons vegetable oil
  • 1-2 tablespoon olive oil
  • ½ tablespoon sugar (optional)
  • Salt
  • Pepper
  • Cayenne
  • HONEY MUSTARD PASTE
  • 3 tablespoon Dijon
  • 2 tablespoons honey
  • 1 teaspoon dry thyme
  • 1 teaspoon dry oregano
  • ¼ teaspoon salt
  • ? teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions

    MAPLE ACORN SQUASH INSTRUCTIONS:
  1. Preheat the oven to 425 degrees F.
  2. Spray aluminum foil lined baking sheet with cooking spray. Put the acorn squash, in a single layer on an aluminum foil lined baking sheet. Brush the maple syrup on both sides of the squash and evenly sprinkle brown sugar across the top.
  3. Roast the squash until tender about 40 to 45 minutes. Lightly season with salt and pepper.
  4. CORNBREAD CRUSTED LAMB INSTRUCTIONS:
  5. Mix Dijon mustard, honey, dry thyme, dry oregano, salt, black pepper, garlic powder in a medium bowl together then sit it to the side. In a separate bowl mix cornbread crumbs and fresh chopped herbs (basil and parsley) and olive oil to help the crust stick together then set bowl aside.
  6. Generously season the entire lamb with salt, pepper and cayenne. Heat a large skillet on medium high until hot then add in vegetable oil. Add lamb racks (do this in batches if the skillet isn’t big enough) to the hot skillet fat side down and sear for about 5-6 minutes. Remove lamb racks from the heat and let rest (fat side up) for approximately 10 minutes.
  7. Transfer lamb to a baking sheet fat side up. Evenly brush honey mustard paste on the fat sides and front cap of lamb then take the cornbread mix and press into the lamb so it sticks and is completely coated. Put the racks into 425 degree preheated oven for 15 minutes. Reduce heat to 300 degrees and monitor lamb until the center reaches an internal temperature of 130 – 140 degrees for medium rare to medium range. Cut each rack into double chops and serve on a platter.
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