My week in leftovers. Dinner, a side, a salad and dessert with my leftovers. 

My friends always ask: “How do you just look into the fridge and know what to do with random ingredients?” Answer: I brainstorm.  I investigate.  I experiment.  And the people who eat at my table eat better because of that.  This week I made a series of #Cheftovers dishes with all kinds of stuff I had in the form of leftovers or extra ingredients.  

Now, I don’t profess to be an experienced recipe developer.  I do what I can to share what I am doing, or have done, with specific ingredients.  But the inherent nature of leftovers is that no one household is going to have the same ingredients (of leftovers) so it’s hard for me to share or spread “recipes.” I prefer to share ideas, and inspiration.  So in that spirit, here is what I did this week:


I roasted a whole chicken and prepared stuffing (confession: it was boxed and I’m not ashamed).  Needless to say, in a household of two adults, a whole chicken and a whole recipe of stuffing left us with excess.  I took the extra stuffing and added a beaten egg and pressed it into a small tart pan (no reason you couldn’t use a pie pan on a larger scale) then baked it for a while for a crust.  



Then I combined beaten eggs and a hodge podge of what I had around (shallots, zucchini, and some of that roasted chicken) and poured it into the “crust.” I topped it with a little bit of shredded cheese and baked it until the egg was firm.  Boom. “Dinner Quiche-ish.”


Hands down, my hubby’s favorite meal I make is bruchetta and spaghetti carbonara.  Made that Sunday.  But there was leftover bruschetta.  Shocking, I know.  I immediately thought of panzanella.  


It’s a bread salad of sorts using stale bread, basil, tomato, red onion and red pepper (which I already had on hand because I made chicken cacciatore over the weekend too) I chopped up the leftovers and looked up a couple of recipes online to see if I was missing anything. But it was super easy and super fresh, despite may use of leftovers.


Risotto is one of my favorite go-to dinners, because you can play around with it, kind of like a canvas.  I made a nice lemon and artichoke risotto, a hit with both my kids and my husband. But again, there was more than we needed.  So I thought of arancini.  Essentially they are fried rice balls. Now do I have our attention?  I took leftover risotto, mixed in a little grated cheese and a beaten egg, rolled them into balls and coated them in bread crumbs to fry them up.  Mic, dropped. 

 
Now to dessert.  It doesn’t matter what day of the week it is, I am up early and thinking about what I am going to do, and cook.  When I wake up on a weekend, I usually put on Food Network to get inspired.  I landed on a nice episode of “Southern at Heart,” with Damaris Phillips, who I had the chance to meet at this year’s Fabulous Food Show.  


She was making a picnic for $30 date and prepared chocolate mason jars. I thought, “I can do that !” And I had some leftover eggnog in the fridge (yes, it’s still in stores, it is not a month old!) Instead of whole milk, I used the egg nog.  And I’ll be honest…it was kinda genius.  Just for show, I crumbled a little of the Rice Krispie treats my kids asked me to make that same day, and topped it with a chocolate covered almond.  And it was spectacular.  And easy.  And quick. And delicious.


The moral of the leftover story is, you have more around than you realize.  More potential and more deliciousness.  You just need to get adventurous!  And get to sharing.  Tell me what you’re doing with your leftovers. 

Which Friendsgiving style are you?

I am now of the age and stage in my life where I’m participating more in the execution of Thanksgiving. Contributing more dishes, even hosting. It can be intimidating to try and live up to the Thanksgiving traditions of the past.  So don’t! Create your own. 

My dear friend and fellow creative type, Rachel, has helped me come up with three distinctive styles for Thanksgiving or Friendsgiving gatherings. Use any or all of our ideas to pull off a stylish event, with savory and sweet elements, plus cocktails! Just add turkey!

Moody Modernist Menu

These offerings use things I already have on hand in new and tasty ways, incorporating Rachel’s Mid Century Modern décor for presentation. We started with a bold-patterned runner, added metallic candleholders and layered in elements of gold to tie things together. Using a sleek martini glass dresses up the soup and gives guests the green light to go bottoms-up at the table.

Buttercup Squash Soup, inspired by Martha Stewart’s version of butternut squash soup.

Sweet Potato Skins, a nod to the classic candied yams dish, as adapted by me. It scratches the itch without tipping the scales. (recipe below)

Stuffing in a Bundt Pan, Kim’s Healthy Eats and A Spicy Perspective both posted such ideas on Pinterest. I used those instructions to give it a shot, using the recipe for stuffing from Fresh Fork Market. 

Cranberry Ginger Champagne Cocktail, 2 oz. ginger infused vodka (I shaved small slices of fresh ginger and placed them in a jar of vodka in the fridge for about a week), 4 oz. cranberry juice, a generous splash of champagne, and a dash of lime juice.

friendsgiving pecan pie bark

Pecan Pie Bark, like Rachel’s contribution to this blog, the recipe comes from a guest blogger on Wishes n Dishes incorporating all the flavors and a fraction of the effort it takes to get those distinct flavors of the traditional dessert.

Comfort Food Chic Menu

Every dish in this menu incorporates one or more element of leftovers! Great for an evening gathering during the long weekend. Keeping it casual, the packing paper serves dual purpose as a runner and a place for guests to scribble what they are thankful for. Wood, wicker, copper and linen add texture and warmth, while a tiered stand lets the food take center stage. (recipes below)

Sriracha Fried Mac n Cheese Bites take leftover macaroni and cheese and give it new life, and a kick! Served with Sriracha Ranch Dipping Sauce.

friendsgiving comfort food dishes

Stuffing Stuffed Portabella Mushrooms Didn’t polish off all the stuffing at the main event? No problem. Use my version as a starting point and make it your own.

friendsgiving brie and cranberry

Mini Baked Brie Bites, proof that cranberry is a perfect complement to creamy Brie cheese. Take what’s left of the Thanksgiving cranberry sauce and make this satisfying appetizer.

Apple Pie on the Rocks This seasonally spicy sipper will even satisfy the vegan in the crowd. Source: Vegan Yack Attack

friendsgiving pumpkin roll ice cream sandwich

Pumpkin Roll Ice Cream Sandwich A scoop of butter pecan ice cream smooshed between two thin slices of my favorite fall dessert, with some fall sprinkles for color.

Friendly Farmhouse Menu

friendsgiving friendly farmhouse table

To me, this collection makes for a great brunch menu, perfect for those hosting out of town guests during the holiday. No matter the time of day, always include fresh floral on your table. We threw sunflowers in a grey pitcher to complement the ticking stripe napkins. Stacked plates and a silverware caddy let guests grab what they need without interrupting a busy host.

Sausage Stuffing Quiche created in individual “minis” or bake a large one to slice up at brunch. The “stuffing as crust” idea courtesy of a post on Food.com but, like I did, you can use whats around to add to the egg.

friendsgiving sweet potato chips

Sweet potato chips with garlic aioli, the recipe for the dipping sauce came from a fellow blogger, Our Life Tastes Good. I deep fried the thinly sliced-sweet potatoes, but you could bake them instead.

friendsgiving green bean casserole cups

Green Bean Casserole Cups (this could also make use of leftovers). Take your family’s version of the thanksgiving staple and serve it in a new way. For step-by-step instructions courtesy of Pillsbury, click here.

Apple Cider Mimosas, make the bottomless brunch beverage more seasonal by swapping OJ for cider.

friendsgiving candy bar cookies

Loaded Halloween Candy Cookie Bars, a childhood friend and fellow food blogger, Michelle, of  The Secret Ingredient Is helped me out with this one.

In the spirit of Thanksgiving please share your creations with us @cheftovers @roaringacres #friendsgiving #thanksgiving.

RECIPES:

Sweet Potato Skins

Ingredients: 4 yams or sweet potatoes (baked ahead of time and cooled), 8 T. melted butter, pinch of salt, 2 T. Brown sugar, ½-1 tsp. each of ginger and cinnamon, ¼ t. nutmeg, marshmallows

Directions:  Slice potatoes in half lengthwise and scoop out about half of the inside. (Careful, as the skins of these are more delicate than russet potatoes). Melt the butter in a small sauce pan and add brown sugar, nutmeg, cinnamon and ginger. Stir until it forms a syrup, then remove from the heat. Brush the mixture over the potato skin and place in the oven to broil on HIGH for about 5 minutes, until the edges start to get crispy. Remove from the oven and sprinkle with mini marshmallows. (5-7 per potato) Place back under the broiler, on LOW, for 2-3 minutes, until marshmallows are toasted.

Sriracha Fried Mac n Cheese

Ingredients:  Leftover mac n cheese, flour (seasoned), 1 egg (beaten), Sriracha hot chili sauce, panko bread crumbs, salt and pepper, blended oil, ranch for dipping

Directions:  Place spoonfuls of mac n cheese onto a baking sheet, lined with parchment paper or foil. Put the tray in the freezer for at least 25-30 min. Heat a deep skillet (cast iron if you’ve got it) to medium high and pour in about 2 inches of oil. Remove tray from the freezer and dredge each mac n cheese pile in flour. Add 1 T. of Sriracha (more or less depending on how hot you like it) to the egg, and coat the floured bites in the mixture. Finally, cover each one in panko bread crumbs. Fry the bites in the oil until golden brown, turning once. Place on paper towel to drain. Serve with ranch for dipping. (Add a dollop of Sriracha to that too if you so desire.)

Mini Baked Brie and Cranberry Bites

Ingredients:  Frozen puffed pastry (sheets or squares), leftover cranberry sauce (preserves, like blackberry, can also be substituted), Brie cheese (wedge or round)

Directions:  Preheat oven to 400 (or the temperature listed on the baking instructions for the puff pastry, if different). Thaw frozen puff pastry dough for 20-25 min. Cut the pastry into 2-3 inch squares. Place a pastry square over each cup of the mini cupcake tin and gently push them down, so as not to tear the dough. Insert a cube of cheese into each one, about 1-2 inch squares. Gather the corners of the squares to the center.  Some of the cranberry will still be exposed. Bake for 18-20 minutes. Cool for 3-4 minutes, then gently pop each bite out with a butter knife.

Stuffing Stuffed Mini Portabellas

Ingredients:  Mini portabella mushrooms (washed, stems removed), leftover Thanksgiving stuffing (the kind with sausage is the best!), grated fontina cheese, truffle oil (optional), extra virgin olive oil

Directions:  Preheat oven to 350 degrees. Place mushroom caps upside down on a baking tray and drizzle with olive oil. Season with salt and pepper. Stuff each mushroom with a spoonful of stuffing (about a tablespoon, depending on the size of the mushroom). Fill it up and pack it tightly. Drizzle a bit of truffle oil on top (optional). Sprinkle cheese on top to cover. Bake for 25 min.

 

 

Thanksgiving Comes Early. Demo Dinner and Beer Tasting from Fresh Fork Market

Is it possible to be so full, and yet still hungry?  If so, that’s what I am, after the Fresh Fork Market Thanksgiving Beer Dinner.  It was a demo/dinner/sampling of the company’s Thanksgiving offerings this season.  And my appetite is piqued.

thanksgiving dinner winter squash soup

When we sat down at the communal tables in Market Garden Brewery (which served as the night’s event space), there was freshly baked bread, butternut squash and bacon biscuits, with creamy guernsey butter and belly-warming winter squash soup to start….a good start indeed.

thanksgiving bread and butter

While we sampled one of three beers offered for the evening, Chef Adam Lambert demonstrated several different ways to prepare, break down, and carve a Thanksgiving turkey.

thanksgiving dinner turkey demo

Brining is a must, according to Lambert.  Noted.  Trussing you can do without.  Excellent.  Always intimidated by that part anyway.  To stuff, or not to stuff?  He says for safety reasons (and to not overcook the bird) cook the stuffing separately.  Grill it, smoke it, roast it, or…a new one for me… “spatchcock” it (method of removing the backbone then cooking it flat, thus making for a more even thickness).

thanksgiving turkey spatchcocked

Chef Lambert answered questions throughout the demo, everything from where to place the thermometer, to what kind of knife to use for these various methods.  By then, the smells coming from the kitchen had made their way to the back of the event space and it was time to feast.

thanksgiving turkey roasted

The buffet had everything you look for in a Thanksgiving dinner, plus some things you’ve probably been meaning to try.

thanksgiving dinner buffet

There was turkey two ways, (traditionally roasted and spatchcocked/smoked/grilled) mashed potatoes with turnips, cauliflower risotto, braised carrots and greens, sweet potato casserole, creamed cabbage, roasted Brussels sprouts, two kinds of stuffing, root vegetable hash, cornbread, shaved raw vegetable salad, home fries with cabbage and jowl bacon, Harvard beets.  And these are just the ones I can recall.

thanksgiving dinner my plate

After seconds, and thirds, and finally take out containers were offered…it was time for apple pie.  Since I limited myself to one trip to the buffet line (and one to-go container 🙂  )  I saved just enough room to sample the Amish baked pie.  Sorrynotsorry on that one.

fresh fork market turkeys

Those who sat at my table were discussing which Thanksgiving package they were ordering and already dreaming about the pasture-raised turkey that had their name on it.  (Click here for info on Fresh Fork Market Thanksgiving Orders) Guests walked away with an extensive instructional book, about 45 pages long, that covers everything from planning, to prepping and execution.  A new “bible for Thanksgiving hosts” if you will.  A great takeaway!

I left the evening stuffed, satisfied and stimulated…ready to be adventurous and ambitious in the kitchen this Thanksgiving (stay tuned for a “Friendsgiving” post very soon!)  I’m also convinced that this year, the turkey MUST be brined.  So mom, I’ll be over early in the week to take care of that for us!  Thanks, Chef Lambert and Chef Bosley for the great recipes and inspiration!  Happy Thanksgiving, everyone!