11/20/18-An old favorite of mine just in time for Thanksgiving Leftovers! Turn those leftover Thanksgiving rolls into STICKY ROLLS for a quick breakfast!
In a non-stick muffin tin, place a dab of butter, 1-2 tsp maple syrup (or 1 tsp corn syrup), chopped nuts, and 1 tsp brown sugar & cinnamon. Place rolls, top side down over mixture, press down. (Bottom of rolls too brown already? Cover pan with foil. Rolls too big? Cut in half.) Bake at 400* for 10 minutes. Let cool briefly. Carefully remove rolls & spoon any extra goodness over rolls.
11/14/18-Planning for Thanksgiving next week? Don’t forget to plan for the leftovers, too! My favorite all-around secret weapon is Wonton Wrappers!!
They can be filled with just about any leftover:
Use to make perfect raviolis (love stuffing filled ones with brown butter sage sauce), fried wontons (delicious dipped in leftover gravy) wonton soup (use turkey carcass for stock) or potstickers with leftover cranberry sauce for dipping. Talk about leftover magic!
10/30/18-Just in case you’re wanting to celebrate National Candy Corn Day, here’s a reminder of all the tasty candy corn treats you can enjoy! Get all the recipes here.
10/16/18-Have leftover cooked pasta? Make a quick snack: Fried Pasta! Simply fry leftover pasta until crispy and toss with your favorite seasonings and/or toppings. This assortment: Cajun, Garlic Parmesan, Taco, & Zesty Italian. Fried pasta also good for dipping or adding zing to trail mixes, too!
10/9/18-Turn leftover pizza into a breakfast strata, a layered casserole. Pull off all crust from cold leftover pizza leaving toppings. Break crust into pieces to line a buttered dish. Chop up the toppings and add to dish along with any other desired toppings. (I added goat cheese.) Repeat layers. Beat eggs, milk, and red pepper together. Pour over casserole. Let sit 5 minutes. Bake 350* 20-25 minutes or until eggs are set. Sprinkle with cheese. Can be made in smaller dish with just one leftover slice, too.
9/18/18-Need a quick filling for tacos or taco salad? Have leftover jambalaya? In a saucepan over medium heat, saute diced onions and peppers in olive oil. Add chili powder, leftover jambalaya, some tomato paste, and water. Turn heat to low. Simmer until thickened. Makes great sloppy joes, too!
9/4/18- Love fried okra & macaroni & cheese? I was lucky enough to have leftovers of both so I turned it into an Okra Crusted Mac & Cheese: Turn leftover fried okra into “okra crumbs” in food processor. Spread crumbs onto cold leftover mac & cheese. Bake at 350* until hot and crispy. Enjoy! I admit, this is my new favorite topping for Mac & Cheese.
8/24/18-Have leftover white beans in the freezer? Pull them out for for a refreshing White Bean Salad
8/14/18-Leftover Pizza? Have it for breakfast! Leftover Pizza Frittata: Add a slice or square of leftover pizza to a non-stick skillet over medium high heat for 2 minutes. Whisk 2 eggs, 2 TBSP milk, & seasonings together. Pour over pizza. Sprinkle with desired cheese. Cover. Reduce heat to low. Cook 5 minutes. Remove from heat. Let sit 5 minutes or until eggs are set. Have leftover veggies? Add to egg mixture before cooking.
7/31/18-When life gives you lemons make a lemon pasta salad then use the lemons for floating tea light candles!
7/17/18- Have a leftover chili or tomato sauce based dish? Make easy baked eggs.
Simply reheat leftovers until slightly warm. Put into a ramekin for one egg or oven-safe dish for more. Make wells to crack eggs into. Top with cheese, if desired. Bake 350* for 10 minutes or until eggs are set and yolks a bit runny or longer to fully cook the eggs. I love an avocado with chili baked eggs!
7/10/18-Green Onion Bottoms: Either eat them or plant them!
To plant: Set in glass with water in windowsill, change water every couple of days. Keep growing in glass or replant in soil once roots lengthen.
To Eat: Make a tempura batter of equal parts flour and white wine, beer, or apple juice. Slowly whisk in desired liquid, add hot sauce, & cayenne pepper. Cut onion bottoms lengthwise into quarters or half. Dip into batter. Fry 2-3 minutes in oil over medium high heat. Sprinkle with Cajun seasoning. Serve with a dipping sauce. I love them with a bacon green onion sour cream dip!
7/3/18-Two tips for successful stuffed jalapenos! Stuffed Jalapenos or jalapeno poppers as they’re often called. It’s hard to believe there was a time not too long ago when they were not around. Now they “pop ” up on menus and grocery stores everywhere. Some are filled with the classic- cream cheese, cheddar cheese and bacon and others have seafood fillings with gourmet cheeses. The possibilities are endless! Check out the Stuffed Jalapeno Tricks.
6/26/18-Don’t think throwing away celery bottoms is wasting money? Think again! Put celery bottom into shallow dish of water on or near windowsill, change water daily, and watch it grow. It can be kept in water or transplanted into soil. Makes a nice potted plant for the kitchen and you’ll always have fresh celery!
6/12/18-Save the watermelon rind & roast it! Use vegetable peeler to remove tough green skin. Cube rind along with new potatoes. Toss with olive oil, salt, & pepper. Bake 400* on parchment lined baking sheet for 45 minutes, tossing every 15 minutes. Garnish with green onions.
5/29/18-Have leftover Baked Beans? Make Baked Bean Bites for a snack! Begin with cold leftover beans. If too thin, mash some beans or mash an avocado into the beans. With moistened hands, roll bean mixture into balls, just as you would a meatball. Stuff the inside with cubes of cheese, a slice of leftover grilled hot dog or sausage, or leave plain. Roll ball into crushed tortilla chips or Doritos (a mini food processor works great for this job.) Put into refrigerator for 1/2 hour to set. Spray each well of a mini muffin tin with non-stick spray. Place ball in well. Spray top side of ball. Bake at 375* for 10 minutes. Use a spoon to flip each ball. Bake an additional 10 minutes. If you prefer, the baked bean balls can also be deep-fried. Serve with a side of BBQ sauce.
5/23/18- Need a tasty way to use up assorted peppers? Make a pepper jelly. In a small saucepan, reduce equal parts corn syrup & white vinegar (4-6 ounces is a nice batch) until it’s sticky & coats back of spoon. Add diced peppers. Like it spicy? Add 1/4 teaspoon red pepper flakes and/or hot sauce! Reduce heat & cook until peppers are soft. Add pinch of salt. Remove from heat. Let cool. Enjoy!
5/15/18-One of my big tasty secrets! Need a quick filling for cakes, topping for pastries, cupcakes, waffles, pancakes, or French toast? Empty jar of lemon curd into a bowl. Stir until smooth. Set aside. Whip 1 cup of cream until light peaks are formed. Fold a little cream into lemon curd, then fold in the rest. A nice addition on a fruit & cheese tray, too!
5/8/18- Have blueberries turning soft? Make an easy blueberry caramel sauce for pancakes, French toast, or my favorite a Monte Cristo! Simply add 1/3 cup water, 1 cup sugar to a heavy saucepan. Heat over medium high heat. Stir to dissolve sugar, just until mixture begins to boil. Let boil until water evaporates and sugar begins to caramelize. Then watch closely, remove from heat when desired caramel color is reached. Stir in 3 1/2 tsp cream and 1/2 cup blueberries. Keep stirring, crushing blueberries on side of saucepan, until caramel is smooth. Let cool. Can be stored in fridge for a week. Heat as needed. Also delicious over ice cream!
5/1/19-Use leftover pancakes to make easy sandwich roll-ups. Gently flatten, fill with favorite fillings like PB&J or ham & cheese, and roll up. Can be heated, too!
4/24/18-When I present my food waste talks I like to give away a “lifetime” supply of green onions! Just a reminder in case you’re throwing out the bottoms, they will keep regrowing!
The first picture is after 48 hours (see the original cut?) The second is 5 days old. Look at the roots & see the growth, too. You can keep them in a dish or vase in window sill, change water daily, & snip when needed or plant outside. I haven’t bought green onions in 5 years!!
4/17/18-Turn the last slice of pizza into a dip for the whole family. Break leftover pizza into mini food processor. Pulse until finely minced. Add to canned tomatoes, tomato sauce, or even leftover spaghetti sauce in a small saucepan. Heat over low heat until warm. Top with shredded Parmesan. Serve with crusty bread or breadsticks. If you’re a cheese lover add any ricotta, cream, or goat cheese when heating!
4/10/18- Did you know leftover pancake batter makes a perfect batter for Coconut Almond Shrimp? Simply dust peeled tail-on shrimp with flour, dip in batter, then coat with shredded coconut & minced almonds. Fry until golden brown!
4/3/18-One of my favorites. Use leftover Easter eggs to jazz up vegetables, sandwiches, or crackers. Finely dice 1 hard-boiled egg. Add to a bowl with 1 tsp lemon juice, 1/2 tsp horseradish, 2 TBSP softened butter, salt and pepper to taste. Using a wooden spoon, beat until fluffy. Toss with hot steamed vegetables such as broccoli, green beans, asparagus or use as a spread for crackers and sandwiches, like leftover ham. Perfect on BLT’s, too.
3/27/18- Did you know leftovers can create some amazing waffle creations? Savory or Sweet
Simply add cold leftovers to your favorite waffle batter and proceed as usual. One of my all-time favorites is Leftover Mac & Cheese Grilled Cheese Waffle! Remember To Cook is To Create!
3/13/18-Need a quick appetizer? Puree leftover white beans (or canned ones) with garlic & olive oil, adding oil until desired consistency is reached. Serve with crostini or crackers, black olives, salami or pepperoni, & roasted peppers or tomatoes. White bean puree excellent as a side instead of mashed potatoes, too!
3/6/18-Have excess zucchini or squash? Chop & add to your favorite Etouffee or Creole recipes during last few minutes of cooking. So good with Shrimp Etouffee!
2/27/18-Leftover chicken, shrimp, or crawfish etouffee? Try it warmed over a link of boudin or even a hot dog for a hearty treat. Love mine with flash fried okra, too!
2/20/18-Gumbo + Grits=Simple Goodness! Turn your leftover Lenten Seafood Gumbo into brunch!
2/13/18-Want a quick warm snack? Try BAKED OLIVES! A tasty use for cheese and olives. Blend 1 cup flour to 1/2 cup softened butter seasoned with your choice of seasoning into a dough.(Paprika, Cajun seasoning, garlic, onion powder, or thyme are good choices.) Make small balls of dough. Wrap around dry olives. (Can be stuffed with cheese or plain) Bake in 400 degree oven for 15 minutes. Want a snack batch? Use 1/4 cup flour to 2 TBSP butter-makes about 4 large olives or 8 small ones. My favorite are blue cheese stuffed olives…with champagne!
2/6/18-Yes, you can have leftover mashed potatoes for breakfast! Warm leftover mashed potatoes. Add to lightly buttered ramekin. Make well in center. Crack an egg into well. Sprinkle with favorite cheese & pepper. Bake 350* for 5 minutes. Broil for 5 additional minutes. Let sit 5 minutes. Enjoy! Bonus yummy points if using loaded leftover mashed potatoes!
1/30/18-Like Catalina salad dressing? Have 1/4 cup salsa left in the jar? Add 2 TBSP orange juice, 1 1/2 tsp cider vinegar & give it a good shake for a quick Catalina style dressing. Perfect for taco salads or as a marinade for chicken.
1/23/18-Did you know today is NATIONAL PIE DAY? It’s not too late to celebrate! Reposting my 15 Uses for Pie..in case you get tired by the last slice!
1/9/18- Need a quick snack? Topped crostini with leftover mashed red beans & sliced smoked sausage. Top with cheese. Broil until warm & melted. Top with green onions & sour cream (if desired!)
1/2/18-Happy New Year! The holidays are over so quit staring at the fruitcake on the counter & use it….to make granola! Fruitcake granola is perfect for oatmeal & wild rice! Get this recipe & nine more uses for leftover fruitcake here
Get all the Past 2015-2017 Tuesday’s Tip Here