Hubby and I have lived away from family for 17 years. So we have had to learn to cook big meals on our own, or enjoy holiday meals with dear friends. This year is the first year my in-laws came to our home to enjoy Thanksgiving with us. We have had such a fun holiday weekend, and hubby said we have been eating like royalty.
AND guess what? My Grill Master’s wood-smoked turkey was a success….WOO HOO! I would have taken pictures, but the skin was pretty dark, and not picture-friendly- but what it lacked in aesthetics, it made up for in flavor!
My mom-in-law and I spent the day in the kitchen making sweet and savory treats. One of the dishes we prepped for our grill master was ingredients for grilled ratatouille. The marinade for the ratatouille was beyond amazing. Hubby was raving about the ratatouille almost more than anything else that was on the dinner table. Since we made extra ratatouille, I decided a frittata with the leftovers would be perfect.
The flavors from the ratatouille was so good the next day, so you don’t need extra flavors in your frittata….just keep it simple! If you want to add extra turkey that would be delicious, we decided to keep it vegetarian style. The recipe for the grilled ratatouille comes from the Char-Broil Everybody Grills recipe book. You can use any grilled ratatouille recipe you love.
I know you have probably read a lot of posts where food bloggers are making frittata with leftovers. If you stop by Diethood she has a lovely frittata she made with her leftovers from her wonderful Thanksgiving dinner. I love making frittatas, and they are perfect for breakfast, lunch, or even dinner.
Preheat oven to 350 degrees Fahrenheit.
Butter sides and bottom of large cast iron pan (12 inch pan.)
Dice vegetables and black olives and sit aside.
In medium bowl, whisk together eggs, garlic powder, and almond milk.
Put diced vegetables in buttered cast iron pan, and spread out evenly. Pour eggs on top of vegetables, and sprinkle with parmesan cheese.
Place pan on stove top and let cook for about five minutes, or until bottom starts to cook. Then place in oven and cook for about 25-30 minutes, depending on oven.
Okay, do you remember when I made Red Star Yeast’s New York Style Bagel recipe several months ago? Well my mother-in-law has been asking me to make her some, she is a bread lover just like me!
Well on Thanksgiving morning we had fun making bagels. She loved learning how to make the bagels…..BUT I think the best part was making them together!
For the bagels we used the Red Star PLATINUM Yeast, and they definitely were puffed up more. I love this yeast, and I love this recipe! We had fun putting different toppings on the bagels. You can use any herb, spice, or even your favorite cheese on the bagels.
I hope you had a wonderful Thanksgiving, and ate like royalty just like my family! What is your favorite way to use up your Thanksgiving leftovers?