Here we are at the beginning of February and Mardi Gras is coming up – that’s a great reminder to make a dish with a bit of heat and a bit of spice to ward off the winter blues. A dish like this Cajun Fried Rice with Pulled Pork.
Cajun Fried Rice with Pork Shoulder
If you follow me, you might know I’m all about leftovers and transforming them into marvelous new dishes, so I wasn’t daunted at all by the five pounds of mashed potatoes I had when I made my Slow Cooker or Oven Make Ahead Mashed Potatoes. I had a few ideas, but after seeing Gail’s post for her Duchess Mashed Potatoes on her site, Snap Shots in Cursive, I couldn’t get them out of my mind. Out the window flew any thoughts of gnocchi and pierogies, and inspired, I decided to make this Duchess Potatoes Casserole From Leftover Mashed Potatoes.
Duchess Potatoes Casserole (From Leftover Mashed Potatoes)
Now and then I’ll wonder if it’s even worthwhile saving egg whites, but the only time it seems it’s not is when I can’t think of what to do with them except for the same, tired old ideas.
Well, I’m solving that, with a list of ideas that will have you hoping for leftover egg whites!
With any leftover vegetable, think how Leftover Corn might be transformed into something marvelous. As a building block for recipes that rely on an already cooked ingredient; as a shortcut. Leftover Corn is no exception. All you need is an inspiration & maybe a recipe. Be sure to check out my post on Leftover Vegetables, too, for many ideas that work with almost any veggie you might have. A no-brainer way to deal with leftover corn? Freeze it on its own or in a combination with other vegetables and use to make Soups or Chowders when there is enough quantity.
Think of the recipes you’ll use as “guides” not something set in stone, especially as the types & amounts of your veggies might not exactly match those in a recipe. You may need to scale up or down, substitute and make do.
