Thanksgiving Leftovers – Turkey Silog

You guys! I am congratulating myself and slapping my thighs over this masterpiece of a recipe I just mashed together with Thanksgiving leftovers. Make this now.

Turkey Silog

  • 4-6 cloves of garlic, peeled and smashed a bit
  • 3 Tbsp veggie oil
  • 2 cups cooked, day old jasmine rice
  • 2 cups leftover turkey, about half a breast and some dark meat, shredded
  • 1 cup leftover stuffing
  • 1/4 – 1/2 cup leftover gravy
  • 2 Tbsp soy sauce
  • 1/2 tsp garlic salt
  • A couple shakes of red chili flakes
  • Fried eggs
  • Lemon slices
  • Sriracha

On a cutting board, mix turkey, garlic salt, chili flakes, soy sauce, a squeeze of lemon, stuffing and gravy. Set aside.

This is a 3 pan adventure – small, medium, and large.

In the large pan, heat the oil and garlic until the garlic starts getting soft and slightly brown. Smash up the garlic with a spatula until it’s in little pieces.

Pour 1/2 the oil and garlic into the medium pan.

In the large pan, add the cooked rice and heat up with the remaining oil and garlic. Set aside.

Heat the medium pan over medium high heat. Add the turkey mixture and fry until crispy on each side.

In the small pan, fry your egg.

Sever together with sriracha and a slice of lemon.

Enjoy!!

Banana Pecan Crumble Muffins

We had some seriously ripe bananas that luckily made it to the weekend. The girls made these muffins with the bananas and they’re delicious. the muffin is super simple but the crumble takes it to the top. It is now a favorite muffin.

Banana Pecan Crumble Muffin

  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 medium really ripe bananas
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup unsalted butter, melted

Topping

  • 2/3 cup brown sugar
  • 1/2 cup chopped pecans
  • 2 Tbsp flour
  • 1 tsp cinnamon
  • 2 Tbsp cold butter

Preheat oven to 365 degrees.

Mix dry ingredients for muffins, flour, baking powder, baking soda, salt.

In another bowl, mash bananas. I left ours with a few chunks that made for yummy bits in the muffin. Add sugar, egg and butter. Mix well.

Add wet ingredients to dry ingredients and mix until just combined.

Line a muffin tin with paper liners. Fill liners to approx 3/4 full with the muffin mix.

In a separate bowl, combine all the topping ingredients just until combined.

Top unbaked muffins with crumble.

Bake for 18 – 20 mins. Check if muffins are done by inserting a dry toothpick in the middle. If it comes out clean, it’s ready to come out.

Let cool 10 mins and then enjoy with butter.

Broccoli Beef

People tend to think my kids are picky. I think they just like momma’s cooking (and carbs). Oh, and they go through phases. Well, Good news. They LOVED this.

Broccoli Beef

  • 2 thick NY steaks, sliced against the grain
  • 2 heads of broccoli, broken down
  • Sesame seeds
  • Veggie oil
  • 1 Tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 3 Tbsp brown sugar
  • 1/2 cup boiling water
  • 6 Tbsp soy sauce
  • 1 1/2 Tbsp corn starch
  • 2 Tbsp sesame oil
  • Pepper to taste
  • Sesame seeds for garnish

Make sure you start your rice because this is going to be quick.

Heat pan on medium high and add a tablespoon or so of oil. Cook broccoli until bright green. Set aside.

Increase heat on pan to high heat. Add a tablespoon or so of oil. Brown the beef. Note: dont overcook and Don’t over crowd the pan. This was about 3 batches for the pan I have. I just added each batch to the broccoli bowl that was set aside. I cooked the beef until medium rare.

Combine the rest of the ingredients in a bowl.

Add the broccoli and beef back to the pan with the sauce and cook for about 3 mins or until the sauce thickens a bit. It should just stick to the back of a spoon.

Test for pepper. Add some sesame seeds. Serve over rice with some siracha for added deliciousness. Enjoy!