I had five tortillas left after last night's dinner to do something with tonight. My friend Kim said that tortillas freeze nicely, but since we only had five left, I thought I would do something desserty with them. If you are going to freeze your tortillas, Kim said to double-bag them for freshness. This is a great tip to have for the future! For tonight's dessert, I fried the tortillas just like last night. Then I sprinkled them with sugar and cinnamon and topped them with chocolate, honey and whip cream. Mmmmm! It was excellent. A light, easy dessert for our families to enjoy.
Dessert Nachos
Ingredients:
5 Tortillas (or more if you have more)
Cinnamon and Sugar
Honey
Whip Cream
Chocolate Sauce
1. Cut up each tortilla into 4 triangles.
2. Heat a thin layer of oil in your frying pan. Put tortilla triangles into pan, frying one side, then flipping and frying the other side. Fry until they are a light brown.
3. When removing from pan, immediately sprinkle cinnamon and sugar on both sides of tortilla triangle.
4. When finished frying all triangles, arrange on plates. Sprinkle with cinnamon and sugar again.
5. Heat 1/3 to 1/2 cup of honey in the microwave for 10 seconds. Drizzle honey and chocolate on top of triangles. Top with whipped cream and enjoy!
This weekend, our good friends Mark and Danielle got married. They had a beautiful wedding and reception. We had a blast! Andy and I were lucky enough to get to go to the rehearsal dinner as well. It was at Casa Gallardo since Mark is from Texas. They served us a fabulous meal of margaritas, queso, chips and fajitas. There was so much food to eat and leftover. At the end of the meal, my lovely husband had all the leftover fajita fixings and tortillas boxed up for What's for Leftovers? Lukily we were with great friends, they just laughed at us as we left with our three boxes. Tonight we used the leftovers to make Gigantic Nachos. They were a perfect way to top off our fiesta filled weekend!
Gigantic Nachos
Ingredients:
6 Small Flour Tortillas
1 Can Refried Beans
4 Packets Taco Bell Sauce
2 Cups Fajita Meat and Veggies
3/4 Cup Shredded Cheese
Salsa (optional)
Sour Cream (optional)
1. Preheat your oven to 350 degrees.
2. Warm up refried beans in a small pot. Mix in the four packets of Taco Bell Sauce.
3. Chop up fajita meat and veggies into bite-sized pieces. Warm these up in a separate frying pan.
4. Cut each flour tortilla into 4 triangles. Heat a thin layer of oil in a large frying pan. Fry tortilla chips in pan until golden brown on both sides. Lay on a paper towel to drain off excess oil.
5. Spray a large baking sheet with Pam. Apply a thin layer of refried beans to each tortilla triangle. Put on baking sheet in a single layer.
6. Add a layer of fajita fixings and shredded cheese to each triangle.
7. Put in the oven and bake at 350 degrees for 10 minutes. Cheese should be melted when finished. Top off with sour cream and salsa and enjoy.
Good Morning What's for Leftovers Readers! We have had a very busy weekend. Our children went out of town because Andy had to play the piano in our friends' wedding. So needless to say, there was not a lot of time for leftover cooking. Because of this, I made sure to make a dish last Thursday to post this Sunday. It was a breakfast quiche for the guys at Andy's shop for lunch. It was a big hit judging by the empty pie dish that came home with Andy that night. Quiche filling is one of the easiest food items to prepare, but the crust, unless you use a store-bought one, is a little more time consuming. Since I was in hurry, and I didn't have any ready-made pie crusts, I used baking potatoes as my crust. This was so simple, plus it made the dish a little healthier. I love to sneak vegetables in my recipes whenever I can! Let me know if you have any questions.
Ham and Potato Quiche
Ingredients:
2 Medium Baking Potatoes
1 Cup Chopped Broccoli
1 Cup Diced Ham
1/4 Cup Diced Red Bell Pepper
1/3 Cup Mayonnaise
6 Eggs
1/3 Cup Milk
1 1/2 Cups Shredded Colby Cheese
1. Preheat oven to 350 degrees. Spray a glass bottom pie pan.
2. Peel baking potatoes. Cut in half and thinly slice. Layer potato slices on bottom of pie pan.
3. Layer chopped broccoli, ham, and bell peppers on top of potato slices.
4. In a blender or Magic Bullet, whip together mayo, eggs and milk until creamy and frothy. When finished, gently pour over vegetables.
5. Bake in the oven for 30 minutes. After 30 minutes add cheese to the top of the quiche and bake for another 15 minutes. When finished, the bottom of the quiche should be light brown and the cheese should be completely melted and bubbly.
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I love to make soup for so many reasons! First of all, soup is really easy to make. Plus, you can get really creative with your soup. When you're cooking soup, your whole house smells warm and delicious. Also, you often only have to get one big pot dirty, so clean up is really easy. Soup makes you feel comfy and cozy when you're eating it. It reminds me of my home. Sometimes I even make soup in the summer on a rainy day. Soup is great!
Last Sunday I made my husband Cajun Rice (the recipe's posted on What's for Leftovers?), which we both loved. However, the recipe made a really big batch and we had some leftover. I was tired of bringing it for lunch and we had a chilly, wintery day on Tuesday (hopefullly one of our last ones) so I made it into a really tasty vegetable soup. This is a recipe for 3-4 people. If you have more people to feed, just double it, or get creative and add what you have on hand. You can rarely go wrong with soup!
Tomato Vegetable Soup
Ingredients:
1 Cup Cajun or Spanish Rice
1 Cup Cooked Pork Roast
1 Can Tomato Soup
1 Package Frozen Stew Vegetables
1 Can Water (use the tomato soup can)
1. Put all ingredients in your slow cooker. Cook on high for one hour.
2. After one hour, pull out all the big chunks of veggies that were frozen (my carrots, potatoes and onions were huge!) and cut them up into bite-size pieces. This step can be ommitted if your veggies are a good size.
3. Cook on low for another hour and a half to two hours.
We have quite a variety of salad dressings in our fridge. Earlier this year, my friend Kimberly taught me how to really use coupons to save money when grocery shopping. Because of this, I have an even larger variety in our pantry waiting to be savored on delicious salads. I have completely stocked up because of low, low prices! Opening a new bottle of salad dressing is a fabulous surprise, you really never know what new flavors you're going to get. We have a bottle of Imo's dressing that has been hanging around in our refrigerator for awhile. I've been trying to finish it up so I could open a new bottle of dressing. Last night I succeeded when I made this yummy pea salad. It's a spin on the version you might have eaten at church dinners and you'll love it! Bring it to your next church dinner or picnic.
Peas and Pasta Salad
Ingredients:
2 1/2 Cups Frozen Peas
3 Cups Cooked Pasta
1/2 Red Bell Pepper, chopped
2 Hard-boiled Eggs, chopped
1/2 Colby Cheese, diced
1/4 Cup Red Onions, diced
1/4 Cup Italian Salad Dressing
1/2 Cup Mayonnaise
1/2 Tsp Dill Weed
1. Pour frozen peas into a large bowl. Do not cook them.
2. Add cooked pasta to the bowl
3. Chop and dice bell peppers, eggs, colby cheese, and red onions. Add to bowl.
4. Pour Italian salad dressing and mayo into the bowl. Sprinkle dill weed on top. Mix thoroughly.
Your salad will need to sit out while for awhile (1/2 an hour to an hour) to allow your peas to defrost. After that, stir and either serve immediately or put in the refrigerator to enjoy later.
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My friend Meagan, who lives in Japan, accidentally ordered a ten pound bag of pancake mix from Costco delivery. I wish I could have seen her face when they delivered that package! That's a lot of pancakes! Celia and Charlie would eat pancakes at every meal if we would let them, but that bag would still last for at least a month or two. Meagan asked if Whats for Leftovers? could create a recipe that has pancake mix in it to use some up. Here's the first of several pancake mix recipes (hopefully). Up until now, I never thought about using pancake mix for anything other than pancakes, but I have to tell you, tonight's chicken strip recipe turned out great. They were incredibly moist on the inside and crispy on the outside. I fried them, but you could probably bake them in the oven for a healthier version. Meagan, keep us updated on how much more pancake mix we have to go!
Breakfast Chicken Strips
Ingredients:
1 and 1/2 Cups Pancake Mix
1 and 1/2 Cups Crushed Cornflakes
4 Boneless Chicken Breasts
1/2 Cup Milk
1. Mix together pancake mix and crushed cornflakes. Make sure you measure your cornflakes after you have crushed them. They need to be pretty fine.
2. Cut up chicken breasts into strips.
3. Heat a thin layer of oil in a large frying pan.
4. Pour 1/2 cup of milk in a bowl. Dip chicken strips into milk. Next dip them into the pancake and cornflake mix. Make sure you coat both sides of the strip well.
5. Put chicken strips into frying pan. Fry on one side until golden brown and then flip and fry on the other side until chicken is cooked. You will probably have to add oil as you cook your chicken.
**Be careful not to get your oil too hot. This happened to me and I had to dump my oil and start all over.
