![]() Simply roast the cabbage and any veggies in the oven. I've made them with sausage and I've made them with chicken. Sweetie Pie's cabbage nests are fantastic for new flavors and ideas. This is another post-Thanksgiving and Christmas turkey user-upper. Just add it to the pot last and let it come up to temperature. I usually use a store-bought rotisserie chicken, but you could use any meat on hand. Then, vegetable stock and sometimes rice, barley, pasta, to bulk it up. Carrots, celery, onions, potatoes are staples. Soups! I've made way too many to link to, so you can either search (up at the top left), or come up with your own ideas! I usually start with my "big ass pot" and fill it with a mixture of veggies on hand. Either bake then, or freeze for later! My mom always makes turkey pot pies with all the Thanksgiving leftovers, killing two birds with one stone! You can buy the frozen pie crusts in the pack of 2 and simply flip the 2nd crust upside down as the "top," and crimp the edges together. Mix the meat with a gravy and your choice of fresh or frozen veggies. Pot pies are an excellent way to use up both red meat and poultry. The possibilities are endless! (Additional stuffed squash here and here.) Couscous, quinoa, small noodles, rice, and any veggies or meat you have on hand. The squash microwaves quickly and you can use literally anything to fill the cavity where you've scooped out the seeds. I've made two versions of stuffed acorn squash, found here and here. Spoon the mixture into a half of a green pepper, and top with sauce or gravy and bake in a 350° oven, covered, until the peppers are tender, usually about 30-45 minutes. Stir in cheese or spices to make the meal have a different taste each time. Stuffed Peppers! Use any pre-cooked meat and mix with veggies or rice. Had I used this steak in another method, it would have easily become very tough and dry, but it remained moist and tender heated only a minute with the veggies at the end. It gives you the freedom to cut the meat in smaller pieces and add it at the end of cooking, so it doesn't get dried out and overdone. Stir-fries are a great way to use up not only vegetables, but leftover meat. ![]() In honor of all the Thanksgiving leftovers millions of Americans are currently tackling, I thought I'd recycle this old post of mine. If you're like me there are only so many times you can re-heat and eat the same old leftovers in the same old form. The photos, opinions, and recipe are my own. The chiles featured in this post were received complimentary from Marx Foods for participation in their recipe challenge. Place into a warmed oven for a few minutes until the cheese melts. ![]() Spoon into an oven safe bowl and add a slice of cheddar cheese, just as if you were topping a burger. I added about 1/4 cup for a medium spice level. Start small and add more sauce based on your personal heat preference. Next add the tomato puree, seasonings, and the chile sauce. Add the tomato paste, onions, and garlic, simmering over medium heat until the vegetables are tender. In the same heavy bottomed pot used to brown the chiles, brown the hamburger meat. The results will be a chile sauce, which we will use to season the chili. Pass through a sieve, using a spoon to press down. Blend the chiles and water into a smooth paste. Then, soak the chiles in a cup of hot water for about 15 minutes. Toast them until aromatic in a heavy bottomed pot. The last part - use of a spoon - seemed a no brainer at that point: Turn a burger into a chili!īegin by stemming and seeding the chipotles. And when I think of the grill I think of juicy hamburgers, smothered in cheese and bacon. See - when I smell something smoky I think of the grill. That spicy smokey aroma worked its way into my thoughts and imagination until I conconcted this dish to suit it. Upon opening the envelope, my nose caught wind of one particular chile and I couldn't get it out of my mind. Marx Foods sent me a sampler package of 6 of their dried chiles.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |