Salad -

by snebbu

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!

10) Mashed Potato Latkes

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

9) Southern Fried Cake

Go ahead…I dare you.

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.

6) Turkey Coconut Curry Soup

Or you can make turkey noodle soup.

5) “Stove Top Stuffing” Sheppard’s Pie

YUM.

4) Cranberry Pie

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

3) Warm Fall Kale Salad

Make yourself feel healthy for a day.

2) Apple Bourbon Pulled Pork Stuffing

Turn thanksgiving into barbecue all in one.

1) Butternut Cranberry Springrolls

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

by snebbu

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.

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!

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.

8. Pumpkin Mashed Potatoes

Yum. That’s all.

(Reluctant Entertainer)

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!

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!

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)

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)

1. Pumpkin Brioche Cinnamon Rolls

Ooey, gooey, pumpkin-y. Screw Cinnabon.

(Wild Yeast)

by Emily

Warm Fall Kale Salad with Sweet Potatoes & Pumpkin Seeds

Heyo! I’m finally feeling sorta fall-ish (even though it’s still in the 90s in Austin) so I decided to make a warm kale salad last week. I realize kale salad isn’t the epitome of fall cooking, but like I said, 90 degrees! So I’m easing into the whole seasonal eating thing right now. Once it dips below 80 here it will feel properly “cold” and I can start busting out the soups, etc.

But for now… delicious kale salad! This one can be served as a side but it easily stands alone for a fairly light lunch or dinner, as it’s chock full of filling roasted sweet potatoes and crunchy pumpkin seeds. Plus salty parmesan cheese. Of course, if you want to make it a bigger protein-packed meal and add meat, you totally can and should! We added some grilled bison to one iteration and it was perfect:

Warm Fall Kale Salad with Sweet Potatoes & Pumpkin Seeds

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by Emily

Food Porn Champion: The Ultimate Meat Salad

Look at that. Would you call the above photo a salad or a giant pile of assorted meats and cheeses? Turns out, you’d be right either way.

This is the FeedTX Chef Salad (menu description: “chilled greens, cheeses, rotisserie meats, bay shrimp salad, hot smoked salmon, egg, avocado, tomato, cucumber”) at Liberty Kitchen, a popular Houston restaurant that recently opened another location in Austin. They feature all sorts of decadent meat and seafood dishes, and even a salad is not really a salad. I was disgustingly full after about half of this bad boy. I mean, “meats”… okay, there’s pork belly, turkey, chicken, bacon, and not to mention a giant hunk of smoked salmon AND shrimp salad. Talk about some protein.

in Bacon / Eggs / Pig / Red Meat / Restaurants 0 comments

by Emily

Savory Summertime Steak Salad

This time of year, my favorite way to enjoy the long, warm summer nights is a leisurely grill & chill session. Glass of rosé in hand, lounging with friends, listening to Steely Dan (yup), and waiting for the grill to warm up. Turns out Calvin’s Dad was right.

Obviously steak is a classic grillin & chillin choice, and I’m a sucker for a big steak salad. This recipe is a great way to use a slab o’ grilled steak. Every good steak salad needs some blue cheese, so don’t skimp on this ingredient – get a nice, creamy, strong blue. Don’t skip grilling/caramelizing the onions, either. Raw onions are just not the same, although some very thinly sliced red onion pieces could work in a pinch.

Summertime Steak Salad with Worcestershire Dijon Dressing

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by Emily

Spicy Garlic Shrimp Salad

Shrimp! And white wine! When it comes to this combo, consider me a regular Beaver Boy. (And if you aren’t a Tim and Eric fan, that video might not make sense, but roll with it.)

Another thing that’s great together, besides shrimp and white wine, is shrimp and avocado. Also, shrimp and garlic. This salad mixes up all of these things! You sauté fresh shrimp in coconut oil, lemon, white wine, lemon, and of course lots of garlic and red chili flakes. Then It’s tossed with a delicate green salad full of fresh avocado, cherry tomatoes, and lots of fresh cracked black pepper. Since shrimp cooks so quickly, this entire salad takes about 10 minutes to throw together. You’re welcome.

Spicy Garlic Shrimp Salad

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by Emily

Spring Salad Season: Crunchy Thai Tofu Salad

Spring is here, the nights are warmer and longer, and I’m in full-on SALAD MODE. Watch out, world.

This Crunchy Thai Tofu Salad is somewhat similar to some of my other recipes for sure. I throw together slaws and salads like this a lot, but the one I made tonight turned out especially well if I do say so myself. (I’m not alone, Rob also thought it was a step above my usual big salads.) What’s different? There’s no quinoa or grains here, just ALL CRUNCH, utilizing as many fresh vegetables as possible. I’ve added tofu for some more protein and texture, and incorporated yet more delicious, fiber-filled vegetables. Plus the addition of curry paste to my dressing really amped things up.

Crunchy Thai Peanut Tofu Salad

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