What to do with all that leftover food this Thanksgiving? Here are three of my favorite ideas I've collected over the years. 1. Cranberry Salsa. Directions This is a simple way to turn cranberries into a mexican treat this weekend. DirectionsEmpty a 12-ounce bag of fresh or frozen cranberries (or your leftovers) into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Chop 1 cup raw cranberries in a food processor and add to cranberry sauce. Stir in 1 thinly sliced jalapeno, 1 tablespoon lime juice and 1 teaspoon each honey and salt. Let cool to room temperature. Just before serving, add 2 tablespoons chopped cilantro. 2. Turkey Pot Pie (my favorite). Directions Preheat oven to 350 degrees F. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden. Ingredients
3. Next Morning Frittata.
DirectionsPreheat the broiler. Heat oil in a large nonstick or cast iron skillet over medium high heat. Add onion and potatoes and cook until golden brown. Add cooked leftover meat and any other goodies you want from day before including a little stuffing for a bread texture (eggs will soak in). In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2 to 3 minutes until the frittata puffs up and is got that lite golden brown look. Remove once it's a the consistency you like. I prefer a little runny in the middle. Note: Egg mixture will cook a little after you pull it out if you let it set up for a few minutes.
0 Comments
Pizza is one of my favorite things to get creative with. I recently put this great pie together. It's infused with Lebanese influences and flavors. First I marinated a pork loin in EVOO and Baharat spice blend (see below). I put the pork on my rotisserie and let it go until medium rare because it will cook more in the oven. I covered my pie dough with fire roasted red pepper hummus. Then build the pizza up with black olives, pickled red onions, meat from the roasted red peppers, the pork, feta and top with fig balsamic glaze. Here is the spice blend, it's great with lamb also.
|
AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
September 2020
Categories
All
Like us here |