Sometimes it's really hard to cook for only two people.
Showing posts sorted by relevance for query leftovers. Sort by date Show all posts
Showing posts sorted by relevance for query leftovers. Sort by date Show all posts
January 28, 2016
October 7, 2015
poultry panacea
YumHere's the scenario: You're lethargic and can feel yourself getting sick, AND the weather outside is frightful (officially scratching Joaquin off the list for potential dog and/or baby names). What's for dinner?
December 13, 2011
leftover leftovers?
YumIf, on the off chance, you still have some cranberry sauce hanging around from Thanksgiving, you're a)a slacker, and b)much like me.
I've mentioned before that I find expiration dates to be mere suggestions, and that goes for weeks-old cranberry sauce as well. In looking for an inventive way to use the stuff, my thoughts immediately turned to cupcakes, as that's obviously my obsession right now. My first question to myself was what flavor cupcake base to use, and having always enjoyed the cranberry-orange combination, I decided that was the way to go. Then, I fondly recalled my maple buttercream and chose to use that as the finishing touch.
These were what I would call outrageously good. I added pecans to the cupcake batter for a little contrast in textures and it was a nice component. The sauce was superbly tart against the oh-so-sweet frosting, and the orange in the cupcakes was subtle but appreciated.
If, like most normal people, you took care of your cranberry sauce leftovers long ago, I think it's worth it to make it all over again just for these cupcakes.
Leftover Cranberry-Orange Cupcakes
(based on these)
(makes 12)
4 ounces (1/2 cup) unsalted butter, softened
1 cup sugar
1 tablespoon finely grated orange zest
2 large eggs
3/4 cup heavy cream
1/4 cup fresh orange juice
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup pecans, chopped
about 1 cup of leftover cranberry sauce
maple buttercream frosting
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Cream butter, sugar, and orange zest until pale and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl.
Combine cream, orange juice, and vanilla extract in a small bowl. Sift together flour, baking soda, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with cream mixture, ending with flour; beat until just combined.
Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 25 minutes. Let cool in tins on wire racks. Undecorated cupcakes will keep, covered, for up to 1 day (or frozen for up to 2 months).
To fill the cupcakes, carve out a cone-shaped hole (don't you dare let it go to waste!) and carefully spoon the sauce inside. Apply frosting generously to cupcakes and, after giving the components a few minutes to get to know each other, devour.
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February 4, 2016
#grateful365
YumThere are some things we just don't fully appreciate until they disappear for awhile (or forever), and I know I'm guilty of taking lots of things for granted, my senses of smell and taste being high on the list. As someone whose life centers around food in many ways, those are two very important things!
December 1, 2008
had enough?
YumApparently, I haven't. I can peruse Thanksgiving post after Thanksgiving post after after-Thanksgiving post and not get tired of seeing your turkeys, cranberry sauces, and pies. What's more, I can eat our own leftovers for meal after meal after meal and still crave 'em the next day.
So, without further ado, here's (part of) our spread:
turkey--still good four days later
dressing--we don't call it stuffing unless it was actually inside the bird at some point
sauce of the cranberries
eggs of the devil
sweet potater casserole
cole slaw--the version that I've yet to match
the 4-pound box o' chocolates that we worked on all weekend...
Thank you, Thanksgiving!
April 21, 2016
mesquite treat #RealFlavorRealFast
YumThis shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RealFlavorRealFast #CollectiveBias
I've been known to complain from time to time, about everything from the rain to terrible drivers to the ever-present dog hair on my clothes. One thing about which I never need to gripe again is the time and effort it takes to marinate my pork loin--Smithfield® has taken care of that!
June 8, 2017
match made in heaven
YumChicken cheesesteak sloppy joes. It seems like an obvious hybrid (like the zorse), but until I saw it, I had never thought about it before (like the zorse!)!
May 26, 2015
frittayta, frittahta
YumFrittata is one of those words that always requires me to use my brain to spell. Focaccia is another one. I'm never quite sure if the double letters come first or last.
February 6, 2018
luck be a legume
YumBlack-eyed pea and ham soup. Boy, am I on a slow cooker soup kick! There's just something so appealing about taking care of supper before everyone else gets up in the morning.
October 30, 2015
we have the meats.
YumAs a kid, I didn't much care for pot roast.
As any good mother would do, Mamster always put some on my plate anyway, but it didn't always end up in my stomach.
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June 18, 2010
three cheers for leftovers...
Yum...or as my stepdad says, rightovers.
Granted, the picture ain't grand, but it still conveys the awesomeness, right? Right?
And I promise--I didn't intend to flip anyone off with that rogue onion.
And I promise--I didn't intend to flip anyone off with that rogue onion.
It's pretty exciting when you're able to clear the fridge and feast on something more exciting and delicious than each of the individual components ever were by themselves. That was the case here. The fridge was pretty full--ground turkey, mashed potatoes, cooked corn, some lingering chicken broth. What to do, what to do?
The answer was obvious to me--shepherd's pie. Actually, a quick googling taught me that shepherd's pie is made with lamb while cottage pie is made using beef. Conundrum! What if it's made with chicken or turkey? I couldn't find any reasonable answer to that, so I hereby dub the concoction coop pie.
You know how to make it, but here's my version:
Coop Pie
leftover mashed potatoes
ground turkey, browned and drained of fat
assortment of veggies, including peas, corn, and onion
salt, pepper, paprika, Worcestershire sauce
chicken broth
pepper jack cheese
In a medium skillet, cook the onion and other uncooked veggies until they soften. Add the turkey, cooked veggies, and enough to broth to moisten everything and cook until warmed through. Season with salt, pepper, paprika, and Worcestershire sauce.
Pour into a casserole dish and cover with leftover mashed potatoes.
May 1, 2010
as american as leftover turkey pot pie
YumI know many people value the sandwiches that come the day after a huge holiday meal, and I'll admit that I often enjoy my leftovers prepared like that too. However, when there're ample hunks of cooked turkey sitting around, I simply can't resist the urge to make some good ol' pot pie.
If you happen to have some already-made pie dough in the freezer (as I often do)(proud pie-lover, at your service) along with an assortment of frozen or leftover veggies, this creamy epitome of comfort food can be put together in hardly any time at all and with very little effort. The result is a belly-filling, heart-warming, and "mmmmm"-inducing dish.
It's so good, I'm usually inclined to make sure there's leftover turkey breast, even if it means hiding it away in the deep recesses of the fridge.
Leftover Turkey Pot Pie
(cobbled together from various recipes)
Crust:
1 1/4 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons unsalted butter, chilled, cut into 1/4 inch cubes
1/4 cup (4 tablespoons) all-vegetable shortening
3-4 tablespoons ice water
Filling:
1/3 cup butter
1 onion, finely diced
1/3 cup flour
1 3/4 cup chicken broth
2/3 cup milk
salt, pepper, and herbs to taste
2 cups leftover turkey, chopped
2 cups vegetables, fresh or frozen, all similar in size
Make crust:
Combine the flour, sugar, and salt with a fork until combined. Scatter the shortening over the top and mix with a pastry cutter, two knives, or your magnificent hands until the mixture has the texture of coarse sand. Scatter the butter pieces over the top and mix until the dough resembles coarse crumbs. Sprinkle 3 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
Flatten the dough into a 4-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and laying it across the pie filling.
Make filling:
Preheat oven to 400°F. Melt butter in a large skillet and saute onion until soft. Sprinkle with flour and cook until golden. Add broth, milk, and seasonings. Bring to a boil, stirring constantly until thick. Add turkey and vegetables and cook until hot and thick. Pour into a sprayed 2-quart dish and cover with the prepared crust. Brush top crust lightly with butter, milk, or egg. Cut vents in the crust and bake for 30-35 minutes. If at all possible, allow to cool 10-15 minutes before cutting.
May 18, 2017
more s'mores! #SameTasteNewLook
YumThis shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SameTasteNewLook #CollectiveBias
S'mores make me feel like a kid again.
February 12, 2016
March 23, 2017
the ooey-gooey factor
YumMozzarella meatball bake. It's no secret that I have very strong, often very strange preferences when it comes to food. I think I confound my husband just about every day in that way.
December 12, 2017
a nontraditional tradition
YumCider cranberry sauce. My husband and I have started an interesting tradition (just two years in a row so far...).
February 1, 2016
surprisingly smitten
YumI'm pretty sure I've talked about the fact that I don't really like oatmeal as a breakfast option. Granted, until recently, I'd only ever eaten the stuff that comes in the little brown packet, and that's undoubtedly my first mistake (of many). Although I'm sure it's not always the case, I can't help but associate oatmeal with a thick, gummy texture reminiscent of mucous, and that's anything but appetizing.
October 4, 2016
branching out #giveaway
YumI'm really trying to hop aboard the pumpkin train, though it left the station without me many years ago. While I've given up on mushrooms and beets, I think there's still hope for this pretty and versatile winter squash.
July 22, 2016
solo sausage
YumWhat do you make for yourself when you eat alone?
More specifically, what do you make when you want something other than an egg or a bowl of cereal?*
*Am I the only one who considers those things a perfectly acceptable option?
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July 30, 2014
better than coal?
YumSome people think pig tails are just a hair style for little girls. I guess those people weren't raised in a farming family with a grandpa with a peculiar sense of humor.
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