With Thanksgiving right around the corner (Holy Cow!!!), I thought I should start working on some "leftover" recipes for our favorite Thanksgiving foods. This one I made for dinner tonight. If you don't have leftover turkey, it also works great with leftover chicken. This recipe is a tasty change from normal turkey salad and it's very simple to make. It'll take you 15 minutes to prep and 20 minutes to bake. If you're as busy as we are during the holiday season, it's nice to have a great meal that doesn't take a lot of work. Enjoy!
Turkey Curry Melts
Ingredients:
1 Loaf of French Bread
2 Cups Chopped Turkey or Chicken
1 & 1/2 Cups Cooked Corn (cooled)
1/2 Cup Mayonnaise
2 Cups Shredded Mozzarella Cheese
1 Tbsp Curry Powder
1 Tbsp Seasoning Salt
1 Large Green Pepper
1. Preheat oven to 350 degrees. In a large bowl, mix together turkey, corn, mayo, cheese, curry powder and seasoning salt.
2. Spray a baking sheet with nonstick cooking spray. Slice loaf of bread in half long ways. Place two halves onto baking sheet. Spread turkey salad onto the two halves of bread. Slice green pepper into thin circles. Place on top of turkey salad.
3. Bake for 20 minutes. Serves 4 to 6 people.
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I love to make rice salad. It's so easy, a little of this, a little of that, some cheese and Italian dressing and voila, ready to eat. Unfortunately, I'm the only one in our family who really loves rice salad, so I either need to be making it for a party or be prepared to eat it every night for a week. Last week I got tired of eating leftover rice salad, so I snuck it into a dish for dinner. Wouldn't you know, my family loved the dish, so I now know what I can do with leftover rice salad. Enjoy!
Chicken Vino
Ingredients:
6 Chicken Breast or Thighs, thawed
1 Can Cream of Mushroom
1 & 1/2 to 2 Cups of Rice Salad
1/2 Can Black Olives, Sliced
1/2 Green Pepper, Chopped
1/2 Onion, Chopped
1/4 Cup Cream Cheese
1/2 Cup Red Wine
(*My rice salad had peas and tomatoes in it, if yours doesn't you can also add these to your dish.)
Put your chicken into a large slow cooker. Pour all other ingredients on top. Cook on High for 1 &1/2 to 2 hours until chicken is done. Check periodically and stir, add a little water or milk if sauce starts to dry up.
We have had a super busy summer! The best part of it is we have been to a couple of international markets or stores. It's always fun to use new ingredients when cooking! Here's a recipe for Asian noodles and chicken. We went to City Market in Kansas City earlier in the summer and I bought the noodles and sauce at the Chinese grocery store. You can also find similar items in your local grocery store. This was a great dish for Celia and Charlie to practice using chopsticks with.
Asian Noodles and Chicken
Ingredients:
3 Cups Cooked Chicken, Chopped
1/3 Large Onion, Diced
2 Small Zuchinnis, Chopped
2 Cups Frozen Stir-Fry Veggies
1 1/2 Cups Korean BBQ Sauce/Marinade
2 Sheets Rice Noodles
1. Chop and prepare all ingredients before starting to cook. In a large wok or frying pan, start to cook onions in a thin layer of olive oil. Cook for 2 minutes on high.
2. Add zuchinni and veggies to onions and cook for 3 minutes. Add sauce and chicken and cook covered on medium heat for 5 minutes. Stirring occasionally.
3. While cooking chicken, heat a large bowl of water in the microwave. When warm, place rice noodles in bowl. Soak for 2 minutes or until soft. Drain water and cut noodles several times with kitchen scissors. Add noodles to pan and mix together with veggies and sauce. Cook until sauce thickens and serve immediately. Serves 4-6.
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Happy Cinco de Mayo What's for Leftovers readers! We love tacos in our household, however sometimes I get tired of making them the "regular" way. This recipe is a great way to use up roasted chicken or leftover chicken breasts and celebrate Cinco de Mayo! Serve this with What's for Leftovers' Sangria and you'll have an instant party!
Crispy Chicken and Corn Tacos
Ingredients:
3 Cups Cooked Chicken
1 Cup Corn
½ Cup Plain Yogurt
½ Cup Cream Cheese
½ Cup Water
2 Tsp Dried Green Pepper
2 Tsp Dried Red Pepper
1 TBSP Dried Onions
8 to 10 Flour Tortillas
Shredded Cheddar Cheese
Lettuce
Fresh Cilantro
Chopped Tomatoes
1. If chicken is still on the bone, take it off and cut it up into small pieces. There needs to be 3 cups after you take it off the bone.
2. Wash lettuce, cilantro and tomatoes. Chop, mix together and put aside to use to stuff your tacos.
3. In a large sauce pan, mix togetherchicken, corn, yogurt, cream cheese and water. Cook over medium heat, stirring frequently. Add peppers and onions to pan. Cook until a creamy sauce begins to form and everything is heated thoroughly, about 10 minutes.
4. Turn stove top on medium heat. Spray a large frying pan with non-stick spray. When pan is hot, put a tortilla in pan. Spray side facing up with non-stick spray. Heat bottom of tortilla for 15 to 30 seconds. Flip tortilla. Before putting tortilla back down, spray pan again. Put a large spoonful of chicken and corn filling on half of taco. Sprinkle cheddar cheese on the other side. When cheese is melted, fold one side of taco over the other. Cook both sides until light brown and crispy. Continue with other tortillas.
5. Stuff tacos with lettuce, cilantro and tomatoes and serve. Ole!
I gave Celia and Charlie a cup of milk this morning with their breakfast. A little while later Celia comes up to me and says, "Mommy, there's something wrong with this milk, it's going to make me throw up." I started to laugh at her and asked Andy to try the milk (He's our official taster of things that might have turned bad). He said the milk wasn't bad, it just needed to be used today or tomorrow. So voila, Chicken and Vegetable Soup with Dumplings. It was a perfect homestye soup for this rainy, cloudy Sunday. It also used up the rest of the chicken that we grilled last night. Thanks to my Mama for helping me figure out the homemade dumplings. I had only made them with Bisquick up until now. They ended up being really easy to make.
Chicken and Vegetable Soup with Dumplings
Ingredients for Soup:
2 Cups Cooked, Chopped, Chicken
2 Carrots
1 Small Yellow Onion
1 Green Pepper
1 TBSP Garlic
6 Cups Water
1 Tsp Salt
1. Chop carrots, onion, and green pepper.
2. Put chicken, carrots, onion and green pepper in a large soup pot. Add garlic, water and salt.
3. Cook on high so soup will boil. Cook until carrots are finished and onions are translucent.
4. Start to add spoon size dumplings to soup. Let soup continue boiling. After the last dumpling is dropped in the pot, cover and cook for 7 to 8 more minutes. Dumplings will plump up and expand.
Ingredients for Dumplings:
2 Cups Flour
1 1/4 Cups Milk
1 Egg
Pinch of Salt
Mix all ingredients in a large mixing bowl. This will be a wet dough. After finished mixing, drop into soup pot by spoonfuls
I'm half-Italian. My father is full-blooded. This makes me a rather emotional person sometimes, it also makes for great cooking. Growing up, we had a dish called spedinis for special occasions. They were delicious. Several times I have tried to order spedinis in restaurants and they're never made like my grandma's or as delicious. Either the restaurants are getting it wrong or my family is mistaken of what a spedini is. The restaurants always serve marinated meat, that might be breaded, on a skewer. My family took a cut of meat (chicken or flank steak) and pounded it. We then created a stuffing out of tomatoes and breadcrumbs and stuffed the meat. We rolled the spedinis up, coated them with breadcrumbs and baked them- yum! Our spedini recipe was the inspiration for this casserole. I had some extra spaghetti sauce and celery I needed to use up, so presto, Italian Chicken Spedini Casserole. This would be great with a side of pasta, salad and garlic bread. Mangiar Bene!
Italian Chicken Spedini Casserole
Ingredients:
6 Small Stalks of Celery
1/2 Green Pepper
1/2 Medium Yellow Onion
1 TBSP of Minced Garlic (mine was not dried)
4 Boneless Chicken Breasts
Olive Oil
1 1/3 Cup of Spaghetti Sauce
1/2 Cup Italian Style Breadcrumbs
1/2 Cup Cottage Cheese
3/4 Cup Mozzarella Cheese
1 tsp Italian Seasoning
1 tsp basil
1 Egg
Cut up chicken into to chunks. Dice celery, green pepper, and onion. Pour 1/8 cup of olive oil into frying pan and heat. As soon as it gets warm, add celery, green pepper, onions and chicken. Saute until chicken is no longer pink and veggies are completely cooked. Mix in garlic towards the end of cooking. Let mixture cool.
After cooled, pour mixture into a large mixing bowl. Add spaghetti sauce and bread crumbs. Mix thoroughly. Add cheeses, egg, Italian seasoning, and basil and mix.
Spray your pan. I used a round, 10 inch, deep dish Pamper Chef baking pan. Pour chicken spedini mixture into pan. Sprinkle 1/4 Cup parmesean cheese on top. Sprinkle 3 Tbsp of breadcrumbs on top of the parmesean cheese. Bake at at 350 degrees for 45 minutes. Broil for 3 minutes until toasty on top.
