Top 10 Ways to Use Those Thanksgiving Leftovers

Don’t tell me that you do not have Thanksgiving leftovers in the back of the fridge. You look at them thinking “what the hell am I going to do with all of these mashed potatoes?” Or maybe it’s the turkey staring you in the face, as you cringe that it is one day away from going bone dry. Well….we have the fix for you! Add your leftovers in to these recipes and you won’t even realize that leftovers were included!

 

 

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10) Mashed Potato Latkes

My family usually just fried them in a frying pan, ut this is wayyyy better.

 

Collard green and cornbread cake from DariusCooks

9) Southern Fried Cake

Go ahead…I dare you.

 

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8) Turkey Salad

Personally, I prefer this for lunch over the gobbler sandwich.

 

7) Turkey Parm

This is a “two-for” deal for those Italianos out there. Take the ceremonial Italian casserole, plus the turkey and have at it, hoss.

 

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6) Turkey Coconut Curry Soup

Or you can make turkey noodle soup.

 

5) “Stove Top Stuffing” Sheppard’s Pie

YUM.

 

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4) Cranberry Pie

I mean…dessert never runs over to leftovers, so why not use your leftovers to make more dessert?

 

Warm Fall Kale Salad

3) Warm Fall Kale Salad

Make yourself feel healthy for a day.

 

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2) Apple Bourbon Pulled Pork Stuffing

Turn thanksgiving into barbecue all in one.

 

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1) Butternut Cranberry Springrolls

I personally hate springroll wrappers, but if you want to try your hand at it – good luck.

Turkey Extravaganza: Move Over Gobbler

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If you are a typical American, you likely still have turkey in the fridge and there are ongoing arguments about the date to throw out all of the food that someone said will be eaten. I believe the turkey can still be saved! While the gobbler sandwich (delicious roll embarrassing and unhealthy stack of turkey, stuffing, cranberry sauce and often potatoes) is delicious, us Americans have short attention spans. Fear not America, there is another way to get your fill of leftovers before they kick the can.

Turkey salad. A festive spin on your chicken salad that includes the flavors of Thanksgiving. The sandwich is quite simple to make. I enjoyed mine atop a freshly baked roll. With just the right amount of mayo, the turkey salad provides a savory taste of Thanksgiving with a crunch of celery (the only thing celery is good for is texture), followed by sweetness of cranberries. I tell you folks – this may replace my gobbler. Bonus – you can bring this to work in a container without dropping all of the drippings on your tie. You’re welcome. Here’s the recipe:

Turkey Salad Sandwich

– Turkey (shredded or chopped into smaller pieces)

– Mayo (some like it loaded with mayo, some enjoy just a tiny bit) – think of how much you would add for chicken or tuna salad

– Chopped celery

– Dried cranberries (or just add cranberry sauce spread on your roll)

– Thinly sliced sage

– Salt and Pepper

– Onion chopped into small pieces

– Pinch of garlic powder

 

Take all ingredients and mix into a bowl. Put this on a sandwich, use crackers, melt cheese on top, eat it from a bowl. Whatever – it’s good.

 

PUMPKIN Gone Wild! 10 Ways to Use That Pumpkin on Your Porch

80% of Americans have at least one pumpkin still sitting on their porch – FACT. Well, not definitely, but you get the point. Many of us toss the pumpkin in the woods, others in the garbage. But why not EAT the pumpkin (or drink out of it)? Even though Halloween is over, you can still find a handy (and edible) way of using that pumpkin before throwing it out. These are recipes that require the real thing – pumpkin puree, real pumpkin…not pumpkin pie filling. You’re welcome.

Cauliflower Pumpkin Gratin

10.  Cauliflower-Pumpkin-Ricota Gratin

Total veggie dish…so it’s totally healthy. With one pumpkin and a large serving of cauliflower, you can feed a full family!

 

Warm Fall Kale Salad with Bison

9. Warm Kale Salad w/Pumpkin Seeds and Sweet Potato (or PUMPKIN)

I’m sorry to even say this…but yes, I like Kale. UGH. I understand the disappointment. But even if you don’t like Kale, adding in the pumpkin seeds for a good crunch, and substituting the sweet potato with pumpkin may finally get to you the “basic” status that you’ve been aiming for. If you don’t know what that means, clearly you aren’t cool.

 

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8. Pumpkin Mashed Potatoes

Yum. That’s all.

(Reluctant Entertainer)

 

Favorite Fall Tomato Soup

7. Tomato-Pumpkin Soup

Tomato soup is the perfect meal for a cold winter day. But we have not reached winter yet! Clearly, the only way to make it a seasonal dish right now is to….add pumpkin!

 

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6. Bacon, Egg, and Goat Cheese Stuffed Pumpkin

This is not for the faint of heart. But need I remind you of the FIRST word….BACON!

 

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5. The Pumpkin TAP

Personally, I believe this is the most useful.

4. Pumpkin Fried Rice

Try your own “fake out take out” night and impress the fam with this adorable dish.

(Judy in Her Natural Habitat: The Kitchen)

3. Pumpkin Ricotta Ravioli

Cheese, pumpkin, and pasta. Need I say more?

(My Kitchen Addiction)

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2. Kaddo Bourani

While I love sweets, and overall American values like over-eating, it’s always fun to embark upon different flavors. This is a completely different way of using a pumpkin – put the pie crust away.

(Tiny Urban Kitchen)

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1. Pumpkin Brioche Cinnamon Rolls

Ooey, gooey, pumpkin-y. Screw Cinnabon.

(Wild Yeast)

pumpkin chai ice cream

Top 10 Halloween Foods

YES. Halloween is upon us. Break out the Hocus PocusThe Great Pumpkin Charlie Brown, and your favorite horror DVD. But what good are these delightful fall productions without fall-themed food? Well, frankly they are nothing without our beloved food. Clearly, you’re doing it wrong if you have not yet enjoyed some sort of “halloweeny” food. Here are our top ten suggestions:

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10. Acorn Squash Fondue

Who needs the melting pot? Get the acorn squash while their on sale and fill it with ooey, gooey cheese.

9. Caramel Apples

Yes, that apple is supposed to be me. My favorite part (other than eating them) is trying to design the most vulgur apple.

8. Butterfinger Cheesecake

Tell yourself that you didn’t have to go back to the store for candy because you didn’t blow through the first bag. OR, you could make a more refined candy treat that won’t tempt you to go through that second bag “for the kids.”

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7. Pumpkin Caramel Mousse Cake

Pumpkin at a whole new level.

6. Baked Stuffed Pumpkin

This version is pretty much a pumpkin pie in a pumpkin. If that’s not your thing, think of the other possibilities (cheese, meet, ya know – the basics).

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5. Black Bean Spaghetti

BS showed us the blood and guts of spaghetti with a gourmet spin.

4. Pumpkin Chai Ice Cream

In the BEST of households, ice cream is NEVER out of season. Don’t you dare tell me otherwise.

3. Three Musketeers Pop-Tail

Who needs candy anyway when you can have a dessert that also has booze?

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2. Butternut Squash Pizza

No, Domino’s does not have this flavor.

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1. Butternut Squash Quiche

And finally, something for those who still want to eat “healthy” on Halloween.

Endless Halloween: Slurp Some Seriously Spooky Spaghetti

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Photo: Lori Hirsch Stokoe / www.tastewiththeeyes.com

YESSSSS. It’s almost time to start seriously thinking about Halloween cooking. There’s nothing better than horrifying food that actually tastes wonderful, right? And Halloween is the perfect excuse to pull it off. This one’s for all you cavemen. I normally wouldn’t be one to sub out my glourious gluten-y pasta for protein-rish versions, but October is the perfect time to start experimenting with black bean pasta. The awesomely atrocious dish pictured above uses Explore Cuisine’s spaghetti, which is made from just black beans and only black beans.

Black Bean Spaghetti with AFRAID-O Sauce and White Carrot Phalanges

 

White Carrot Phalanges

Peel 8 white carrots then carve with small knife into finger-bone shape. Steam until al dente. Set aside.

 

Black Bean Spaghetti with AFRAID-O Sauce

  • 1 box Explore Cuisine Black Bean Spaghetti – cooked, drained
  • 1 jar of alfredo sauce (can choose gluten-free)
  • 1 jar of marinara sauce (choose one that is more blood red in color, rather than orange)
  • fresh basil
  1. Heat the sauces in separate saucepans over medium heat, stirring occasionally.
  2. Place warm Explore Cuisine black bean spaghetti in the center of four serving plates.
  3. Ladle alfredo sauce over the center of the spaghetti.
  4. Arrange carrot phalanges over the sauce.
  5. Splatter marinara sauce over the entire dish, in a gruesome manner.
  6. Garnish with basil.

 

More ridiculous recipes in Endless Halloween.

Labor Day Cocktail O’Clock: Shandy Slushy

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Just because summer is unofficially coming to a close doesn’t mean it’s time to stop drinking frozen cocktails! (We’d generally argue it’s never time to stop drinking frozen cocktails, but that’s a whole other story.) Take a long, hot gander at The Shush, an off-menu drink offered at El Original TX-MX In Manhattan’s Hell’s Kitchen, where tipplers in the know can slurp on either a grapefruit or lemon slushy shandy, saying goodbye to the last hot-ish days of summer in style. Read on for both recipes.

 

Lemon Shush

4 Servings

Ingredients

– Curious Traveler Lemon Shandy (1 bottle)

– 3 oz. of fresh lemon juice

– 3 oz house made honey syrup (see below)

– A dash of bitters

 

Honey syrup ingredients:

– 3-5 cubes of fresh pineapple

– Lemon zest to taste

– 3 oz. of honey

– 54 oz. of crushed ice

Muddle fresh pineapple then add lemon zest and honey. Bring to a boil on a stove and let it cool to room temperature.

 

Slush Directions:

Break down crushed ice as much as possible so the carbonation of the shandy won’t dilute the slushy.  Blend till smooth. Combine all ingredients, except shandy. Add the homemade honey syrup, water and lemon juice. While those are blending, add shandy base.

Garnish with a dash of bitters and lemon wedge.

 

Grapefruit Shush

Serving size 4

Ingredients:

– Traveler Grapefruit Shandy (1 bottle)

– 3 oz. of grapefruit juice

– 1 oz. of lime juice

– 2 oz. mint simple syrup (see below)

– 54 oz of crushed ice

 

Mint simple syrup ingredients:

– 3-5 pulled mint leaves

–  2 parts water

– 1 part sugar

Combine mint leaves with 2 parts water and 1 part sugar. Bring to a boil and then let it cool to room temperature.

 

Slushy directions:

Use crushed ice to be broken down as much as possible so the carbonation of the shandy won’t cause it to separate or dilute. Blend till smooth. Combine all ingredients (except shandy). Add the mint simple syrup, water and lemon juice. While those are blending, add Shandy. Garnish with a ruby red grapefruit wedge.

Garnish with grapefruit wedge and mint sprig

Happy National Watermelon Day!

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Tomorrow, August 3rd is apparently National Watermelon Day…a holiday I’ve been personally pre-celebrating pretty much every day for the past three weeks or so. Fresh watermelon is pretty much my favorite thing about summer, but this year I’ve also noticed a plethora of watermelon drinks on the market. One of the tastier ones I’ve sampled is Sparkling Ice’s Strawberry Watermelon fizzy drink, and for the holiday occasion they’ve offered up this fabulous recipe for filling your watermelon with…what else? Watermelon!

Pomegranate Watermelon Summer Slush

Ingredients:
1/2 Personal-size seedless watermelon, chilled, cut & cubed (about 5 cups)
1/3 Cup Sparkling Ice Strawberry Watermelon
2 Tablespoons lime juice
1 Tablespoon sugar
1 to 2 Cups ice
Small watermelon wedge, spear of blueberries a few pomegranate seeds (optional for garnishes)

Directions:
In a blender, combine all ingredients and blend until smooth. Garnish as desired and serve in a hollowed-out watermelon shell for a fun “fish bowl” inspired drink.

Oh, and if you’re not liking this whole “mock” thing….sub in some hard stuff!
Sparkling Watermelon Vodka Lemonade

Ingredients:
3 Cups seedless watermelon pieces
3 Lemons, juiced
1/2 Cup Vodka
1/4 Cup Fresh Mint
2 Cups Lemon Lime Sparkling Ice

Directions:
In a blender, puree the watermelon and lemon juice, strain through a sieve into a drink pitcher. Add mint, vodka and Lemon Lime Sparkling Ice, then stir. Serve over ice and garnish with fresh mint.

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