thanksgiving leftovers

What is your favorite way to eat thanksgiving leftovers?

I’ve already admitted that turkey and mashed potatoes aren’t my favorite foods, but I’ve got memories of waking up in Milwaukee on Friday morning, making turkey sandwiches with iceberg and mayo on little potato buns before heading out for some Christmas shopping. I loved those little sandwiches.

Of course now a days, we’ve got exotic, exciting ways to enjoy those leftovers and I must say I’m more interested in some of these leftover ideas than the actual thanksgiving meal itself. Maybe I’ll take some of that leftover turkey after all….


Turkey Samosas – Real Simple

Stuffing-Stuffed Mushrooms – Rachael Ray

Turkey, Artichoke & Mushroom Lasagna (switch out chicken for turkey!)

 Turkey Banh Mi – Martha Stewart

Turkey Waldorf Salad – Real Simple

 Penne with Goat Cheese, Kale, Olives, and Turkey – Real Simple

Baked Potato Pizza – Iowa Girl Eats

Grilled Turkey, Bacon, Radicchio and Blue Cheese Sandwich – Bon Appetit 

Turkey-Porcini Tetrazzini – Delish

And if all you really want is a sandwich, try these twists on the turkey sandwich from Rachael Ray!

  • Creamy-Crunchy Sammy: Drizzle EVOO on 2 whole grain bread slices and toast them; spread on soft goat cheese and layer with thinly sliced turkey, pears and radishes.
  • Honey-Mustard Brie Melt: Toast an english muffin, then spread with honey-mustard sauce. Layer with a couple of turkey pieces, sliced tomato and brie cheese. Place the open-face sandwich under the broiler until the cheese is melted.
  • Spinach-Artichoke Grilled Cheese: Butter 2 slices of white bread and fill with turkey, gruyere cheese, spinach leaves and chopped marinated artichoke hearts. Grill in a skillet or panini press until golden-brown.


creamed kale

As I made my way through the (we will not name the number) bowl of creamed kale, I came to a very important realization.

Creamed kale tastes like it is really, really bad for you. It tastes like it is full of cream and cheese. Two things I adore, but when I’m eating kale, I like to think I’m doing something good for my body.

When I thought about the ingredients, I realized that there was a chance this creamed kale was actually healthy! I didn’t believe it at first either, because it certainly doesn’t taste it, but when I worked out the nutrition facts, I was left with a side dish that has about 100 calories per serving and a bonus of 10 grams of protein! I’m not one to get caught up on whether something is healthy or not during the holidays, I think it’s best to enjoy the celebration and eat the foods you enjoy, but this dish lets you have the best of both worlds.

Another bonus of this dish and not that I would ever condone this, but say you’ve got an uncle who is a little hesitant when it comes to kale. Maybe its your in-laws, I won’t tell. You could  trick them into eating, and liking kale. Sometimes I hear things like, “why do you like hippy food?” or “why do you eat like a rabbit?” and I feel the need to retaliate. I know, it isn’t right. But its totally fun.

Enjoy your rabbit food Uncle Mike. ;)

Creamed Kale

by Emily Dingmann

Prep Time: 10 min

Cook Time: 15 min

Keywords: side side gluten-free low-carb vegetarian Thanksgiving


Ingredients (6 servings)

  • 2 bunches kale
  • 1/2 onion, sliced paper thin
  • 3-4 cloves garlic, sliced
  • 1 1/2 cups low-fat cottage cheese
  • 1/4 cup shredded parmesan cheese
  • 2 Tbsp butter


Wash kale and remove stems.

Roughly chop.

Pour 2 cups water in large pot with onion slices and garlic.

Bring to a boil and boil for about 2 minutes.

Lower heat to medium high, and add kale to pot, sprinkling with salt.

Cook for about 10 minutes, stirring occasionally.

Drain kale-onion mixture and press all water from it.

Add cheese and cottage cheese to food processor (or blender) and process until smooth.

Add butter and kale-onion mixture to food processor and process to desired consistency.

Serve hot with shredded parmesan cheese if desired.

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Hint: To easily remove stems from kale, grab bottom of leaf in right hand and pull down with left hand. 

better mashed potatoes

Is there anyone else out there who can not believe that Thanksgiving is in mere days? I still sort of can’t believe it. I’ve managed to move past my shock and this week I’ve got a few Thanksgiving recipes for you all – they are traditional sides with little twists.

I hope I don’t upset anyone by saying this, but I’ve never been a huge fan of mashed potatoes. They are all right, but I’d much rather my potatoes fried in duck fat. :) And even though I’m not really a fan – we thought that having a mashed potato bar at our wedding would be super fun! There were a few varieties of mashed potatoes, with toppings like pancetta, lobster and creme fraiche, which make mashed potatoes sound so much better – I heard it was good!

My husband on the other hand loves potatoes of any kind (he’s a real Midwestern boy) and I love him so I tried to figure out a way to compromise. I hear that is what marriage is all about. ;)

So I proceeded to think about the things that I love (selfishly) and if they could possibly pair with mashed potatoes. Coconut milk and curry; wasabi and bok choy; neither of which seemed appropriate for Thanksgiving, especially since I realize there are a lot of Thanksgiving purists out there.

And then I thought about my beloved cured pork and cheese. And I thought that garlic mashed potatoes topped with crispy proscuitto and parmesan cheese would make everyone happy.

They did.

Better Mashed Potatoes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings


  • 1.5 pounds baby red potatoes
  • 3 cloves garlic
  • 3 Tbsp butter
  • 3 Tbsp half & half
  • salt & pepper
  • 4 oz proscuitto
  • 4 oz parmesan


  1. Place potatoes and garlic cloves in large pot.
  2. Cover with water.
  3. Bring to a boil and lower, cooking for about 20 minutes, or until potatoes .
  4. Remove from heat and put in mixing bowl.
  5. Add butter, half & half and whip or mash to desired consistency.
  6. Season with salt and pepper and set aside.
  7. Place proscuitto in hot pan and heat, flipping occasionally until crisp.
  8. Shred parmesan over hot mashed potatoes and crumble proscuitto over top.
  9. Serve hot.
  10. *Mashed potatoes can be made ahead of time, just re-heat and top with proscuitto and cheese.

9.17.11 {wedding pictures}

I’m SO glad my wedding pictures showed up in my mailbox yesterday. I was planning on sharing a cocktail recipe with you today but I’m still tweaking it. I swear I didn’t change my posts around because I was so excited to share pictures with you…I swear! ;)

Our photographer, Brandon M Sweet, uses real film so our pictures took a little longer than most. It was definitely worth the wait! And I loved looking at the pictures (numerous times) with my husband last night.

I don’t want to bore you with tons of wedding pictures so I picked my favorites – let me know if you are interested in seeing more and I can post some more soon!

make-up: Blushing By Anna

flowers: Christina Marie Events


flower girls


walking down the stairs with brother (I was terrified to walk down the stairs!!!)



husband + wife