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).
I don’t know about you, but I always have leftover egg whites and get tired of the same ol‘ same ol‘ recipes. Plus, I never seem to remember how to store or how to freeze them.
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!
That first bite of sweet corn every summer is like heaven, and there’s probably not a kernel left. As the summer wears on you’ll be looking for ways to use any leftover. Here are a few ideas.
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 it’s own or in a combination with other vegetables and use to make Soups or Chowders when there is enough quantity.
Crudite platters – they don’t have to be the unwelcome guest that stayed on long after the party is over. Here are some ways to transform them.
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.
Cruciferous vegetables span a wide range; some are easy to rework into something fabulous while others need a bit more creativity. Here are some ideas to help you find a little inspiration.
For all leftovers, start to think about how they might be transformed into something marvelous. As a building block for recipes that rely on an already cooked ingredient; as a shortcut. All you need is an inspiration & maybe a recipe.
Think of the recipes you’ll use as “guides” not something set in stone, especially as the amounts of your leftovers might not exactly match an amount in a recipe. Once you have a leftover ingredient to start with, scale recipes up or down, substitute and make do.
What are Cruciferous (Brassica) Vegetables?:
There so many, but the most commonly used in the US are broccoli, brussels sprouts, cabbage, cauliflower, arugula, kale and other greens, bok choy, turnips, rutabagas & radishes.
Asparagus can be pricey and it’s a shame to waste any – and what the heck are you supposed to do with all those stems you’ve broken off? Here are over 25 ways to use Leftover Asparagus.
With any leftover vegetable, think how it might be transformed into something marvelous. As a building block for recipes that rely on an already cooked ingredient; as a shortcut. All you need is an inspiration & maybe a recipe.
Most pork comes in at a bargain price, and bonus: leftovers from various cuts may need very little finessing to be as marvelous as the first meal.
I love me some Risotto – how ’bout you? It amazes me how you can take a simple ingredient like rice, add a glug of wine & a few gratings of cheese (plus a bit of this and that) and turn it into a gourmet meal – no make that a gourmet experience – because you get to drink the rest of the wine! Plus plus!
I don’t know about you, but I love, love, love me some Chicken Tortilla Soup. Or some Turkey Tortilla Soup. Or probably ANY Tortilla Soup. Just put it in front of me and I’ll eat it – no questions asked.
“No, ga-hrose! Ham Balls?” Yeah, my sister didn’t hold back when I told her I made them. Too bad she’s so far away coz I know I could convert her with these little lovelies. They’re the real, deal Iowa Ham Balls with Sweet Sour Glaze, heritage style. No soup or ketchup.
When the idea of making a Ramen with my Homemade Turkey Stock and a little leftover Thanksgiving Turkey entered my mind, I just couldn’t let it go. I mean seriously I was just under the grip of this cray cray idea. So of course, I started with google and I found the idea of Turkey Ramen is not without precedence. Is there nothing “new” in the world of cooking?
Reposted for 2016: I hope you’ve had a great Thanksgiving and if you’re like me, you’re looking at the last of the leftovers thinking you really need to do something about them, now! I already have a post, my 12 Days of Turkey, with links to some of my favorite leftover Turkey dishes, but here’s your visual companion to it plus a few more! Each one better than the original turkey, if you ask me! 🙂
I don’t know when the thought popped in my mind to remake my turkey leftovers into Pozole, but I’m glad it did. And not just any old Pozole but a Green (Verde) Pozole with Turkey. Pozole Verde de Pavo.
I love quaint, old expressions and this year with all the our hot, hot days I kept thinking about “Dog days of summer.” Now, being a dog lover, I always thought that meant the hot August days where it was all a dog could do but find a bit of shade and pant and try to stay cool.
Yet again, I’ve been stuck with leftover steak, people! I know many of you never have that problem; “What leftover steak?” you’d say! And others might not have an issue with a little extra steak in the fridge! But leftover steak has always stumped me just a bit – it seems to sit there and say “I’ll never be as good as the first night.” Well, that’s what I thought until recently, anyway.
I originally posted this Chicken Pot Pie in November of 2011, one of my very first posts! Today, as I made it again, I updated with new photos. That night, I had been looking at Time’s Money Issue and became sidetracked. Pretty soon, I was clicking on one link after another; you know how that goes, right?
Since my very first taste, too many years ago to admit, I’ve been wild about Hot & Sour Soup. I think I order it whenever it’s available on a menu and it’s always exciting for me to sit at the table of a new restaurant, just waiting for their Hot & Sour Soup (which is always my first course) wondering what theirs will be like.
Can a girl have too many chicken salad recipes? According to my recipe box, probably not! Especially when one of them transitions out of the dog days of summer into crisp, cool fall as well as this one does. After all, nothing says fall to us Northerners quite like wild rice!
This is a fun little Chicken Salad recipe with a few Greek twists! Full of lean chicken, a lightened dressing and crunchy vegetables, this is a great recipe for early spring through summer. I like to serve these in a Pita, just for fun.
We had quite an Easter this year, but I kept it simple. The main course was my Sunday Roast Chicken, the lemony variation. It was a subtle prelude to the Lemon Meringue Pie for dessert, but best of all, provided the base for a pot of Chicken & Rice Soup today. It almost makes this dull, grey, Spring day feel sunny.
First of all, no need for congratulations; I’m not pregnant! If I were, I’d have ice-cream with this. 🙂 I’ll admit, though, this is a decidedly different combination of ingredients, perhaps a bit odd, and it might just cause cravings! Flavorful corned beef, tart sauerkraut, sweet pickle and a touch of cheese all tucked into a crispy, tender pan-fried dumpling. See, nothing is sacred any longer…
If you’ve thought a Souffle was a fancy dish, the bastion of a master chef, think again. I was charmed by this simple recipe from my Grandmother’s 1917 cook book. Not as tall or high rising as a fancy souffle, this is a simple, country souffle and is absolutely delicious. No stress and worry free, a souffle like this is right at home at breakfast, brunch or as a simple side.
Empanadas have long been a favorite indulgence, whether made with a traditional filling to some crazy wild combination, they’re just fun to eat! From the flavorful filling to the crispy, flaky pastry, they practically shout party! These Chipotle Pulled Pork Empanadas are no exception.
I was introduced to Posole Rojo or Pozole Pork Hominy Stew in Denver when one of my co-workers bought it to nearly every “food day.” Those in the “know” snuck away to the buffet table before lunch before it was all gone. Now, I’d like to introduce you! Succulent pork and hominy swimming in a rich, garlicky, chile-based broth; the taste is reminiscent of tamales.
A friend and neighbor told me about this very special dish – her favorite at a Mexican restaurant. I knew I could do better. I have a recipe for my fave Chicken Enchilada with Ranchero Sauce, but this Enchilada dish is different. A fresh, tangy Ranchero Sauce over a Three Cheese Enchilada with Braised Pork on the side.
One of my favorite chicken salads (and I have several, just follow the tag chicken salad at the bottom of the page) is this one with dried cherries & pecans. Served over a salad in the winter, it’s festive; the dark cherries pop against the green, and it’s always fantastic in a sandwich.