Thanksgiving Leftovers Recipes

Can you believe it’s almost Thanksgiving? I’ve been meaning to write this post for almost a year! Before the holiday rolls around again, I wanted to share a few leftovers recipes that you might be able to use this year.

Last year was our first holiday season in Tennessee. We didn’t know a lot of people yet, but some kind new friends opened their home and shared their family meal with us. This year we have plans with more new friends. It can be awkward trying to make new traditions when you’re an adult living in a new area, but it can also be really nice.

I went overboard and made three pies to bring to last year’s dinner. I have to admit we still have some in the freezer, because who needs that much dessert, but they were really good.

I’m also all about trying new things and using up leftovers. So with a little experimentation, I came up with some ideas – besides the classic turkey sandwich – that you might like to try.

Turkey Bone Broth – Our friends gave me the turkey carcass to try this one, and it’s a great way to get another use out of it. If you’re used to store-bought bouillon cubes, it doesn’t taste like that, but it has some great nutritional benefits. I used this Crockpot Recipe, and I kept containers of it in the freezer to pull out whenever I wanted to make soup.

Pumpkin Pie Waffles – If you’re like me and have too much filling for your small pie pan, you can add about a cup to a regular waffle recipe. Otherwise use this Pumpkin Waffle Recipe with canned pumpkin. Leftover homemade whipped cream tastes great on these too!

Cranberry Jam – I had extra cranberries from a delicious apple-cranberry pie. If you enjoy real fruit jam that’s tart and not too sweet, this Cranberry Jam is amazing, especially with the pumpkin waffles!

I hope you enjoy these recipes! Maybe I’ll come up with more in a few days! Let me know if you try them, and feel free to follow My Pinterest Page for more ideas!

Gluten Free Crepe Cake

  
I’m still getting back to my routine after our trip, and working diligently on my Etsy listings hoping the holidays will make up for this month’s sudden lack of sales, but last weekend I decided to do some recreational baking.

I was watching This YouTube Video from Eugenie Kitchen – my intrigue began recently with her slice and bake cookies, which are made much like the polymer clay canes I’m so fond of – and I thought to myself, when did I stop making extravagant desserts just for fun? 

My husband was busy with a competition at the gym so I thought I’d surprise him afterward. Which didn’t exactly work out since he came home earlier than I expected, but he still appreciated it – after listening to me in the kitchen saying, “Ugh it’s not working. Ugh I’m doing it wrong.”

I felt I could probably master Eugenie’s heart pattern at some point, but this being my first crepe cake, decided to keep it simple – besides being gluten and mostly dairy free. We don’t necessarily have food allergies but try to limit certain things. 

So I found This Crepe Recipe and This Pastry Cream Recipe separately on Pinterest and combined them with a simple chocolate ganache (made with almond milk and chocolate chips) and fresh raspberries. I would suggest eating it right away after chilling because the crepes were a little tough as leftovers, but it turned out pretty good, and not bad looking I think.

If I test out a regular recipe I’ll try to post that too. And if you do have dietary restrictions, I’m sure you’ll want to check the ingredients for yourself, but I hope this is something you can enjoy.

Simple Homemade Salsa Recipe

  
The tomatoes in our garden are not quite ripe but we were given some, as well as a cucumber and some jalapeños. So I made cucumber tomato salad, a summer favorite, and decided to try my hand at restaurant-style salsa.

I basically made this up as I went along, but it’s probably a variation of one or two other recipes floating around in my head from the internet. 

This should go for one or two meals or a few helpings of chips. You can multiply  the ingredients to make more. 

Ingredients:

1 large tomato/handful cherry tomatoes

1/4 onion

1-2 jalapeños*

1-2 cloves garlic 

1 tablespoon fresh cilantro

1 teaspoon lime juice

Dash of salt 

Instructions:

Chop the vegetables, carefully removing and discarding the seeds from the jalapeño.** Mix all ingredients in blender or food processor. Adjust to taste and enjoy, or store in closed container and refrigerate. 

  
Please excuse my falling-apart leftover taquitos (another simplified Pinterest find). They tasted better than they look, even reheated. For these I simply put chicken breasts and salsa in the crockpot overnight, then added cheddar cheese, rolled small portions into tortillas, brushed with olive oil, and baked. 

*This was a tad spicy for me but my husband liked it, so you may want to start with less and add more if desired. 

**Also consider wearing gloves or avoiding touching your face (or children) for a while. I learned this the hard way, twice >.< 

Latest Greatest (Paleo-ish) Dinners

It’s been a while since I blogged about food, and we have made some pretty fabulous new meals lately, mixed in with our old favorites of course, so I thought I’d share some here! They’re not all strictly paleo but pretty healthy, I think, and definitely tasty 🙂

{Parmesan Crusted Pork Chops} I’m not usually good at cooking pork, but this easy recipe turned out great! I paired it with squash pasta like this {Zucchini Noodle Recipe} to make a complete grain-free meal.

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{Beef, Mushroom, & Kale Stir Fry} This one is also pretty quick & easy, and you can substitute spinach if you can’t find kale, or add mushrooms, peppers, etc.

{Cauliflower Fried Rice} I omitted the peas and added chicken. It really does taste like rice and not cauliflower!

Fish Tacos This one is not so much a recipe as an idea. I can write out specifics if anyone is interested, but basically my husband fries the tortillas in olive oil, I fry the fish in oil, lemon juice, and seasonings – sometimes adding parmesan cheese to one or the other – and we finish them with cole slaw and pineapple/mango salsa. Tacos have never been my favorite thing, but I could eat these over and over.

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Chicken With Bacon Wrapped Asparagus Again not really a recipe but a simple grilled meal that we paired with leftover cole slaw. Let me know if you’d like details on this one too. Also, cole slaw is really good with blueberries in it (not pictured)!

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Bonus (not dinner but delicious): {Savory Breakfast Casserole} No crust makes this easier and less carb-loaded than other quiche type recipes, and there are still plenty of possibilities! We made ours with spinach, bacon, and red potatoes. Want something a little sweeter to go with it? Check out my other post on {Paleo/Gluten Free Banana Muffins}.

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Thanks for reading! Let me know how you like the recipes and what you are cooking these days!

Delicious Lemon Cake Recipe

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When it comes to dessert, as I may have mentioned, I’m a chocolate kinda girl. I have a sweet tooth in general and I’ll try almost anything once but my mom once said she doesn’t waste calories on sugar that doesn’t have chocolate attached to it, and I kind of take after my mom.

But we were having some friends over for a birthday, and I was told she likes lemon cake. Believe it or not, avid baker that I am, I have never made it. Like I said, chocolate lover. But I like a challenge and I like to make people happy, so I set out to find a recipe.

There were several options ranging from boxed cake mix with some add-ins to super fancy and time-consuming. When I bake, I almost always bake from scratch, but I do have my limits. So I found one that looked like a happy medium.

The recipe, from {Baking is a Science}, does include three separate components: the lemon cake and the cream cheese frosting, which are both pretty easy, and the lemon curd, which has to be stirred for 15 minutes straight.

But – speaking as a chocolate fanatic, remember – it was totally worth it. Everyone loved it, and my friend and I agreed that the lemon curd is the best part. It is very tart, which balances perfectly with the mellow flavors of the cake and frosting.

I put the curd on top instead of in the middle, with piped frosting around it (and with frosting in the middle). If you would like to frost the sides as well, I’d double the frosting recipe.

My only complaint is that the cake was a little spongy. Which some people like and that’s fine. I just prefer a denser cake, I guess for it’s richness and appearance and easier frostability (is that a word?).

Next time I might try this extravagant looking “Ultimate Lemon Cake” from {Rock Recipes } or this one with blueberries added from {Sally’s Baking Addiction}. I like to experiment. But if you’re looking for a classic lemon cake of moderate difficulty, I’d totally recommend the one I made here!

Paleo Zucchini Pesto Roll-Ups Recipe

Today I have another great recipe to share from PaleOMG. If you haven’t read this blog, I recommend it! She’s hilarious and makes some really awesome healthy food.

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These roll-ups are made with zucchini, Italian sausage, and pesto – because pesto makes everything better, right? She grills her ingredients; I sautéed them a little before putting them together and then baked them afterward with a little tomato sauce.

The second time I made them, I just cut the zucchini into big chunks, hollowed them out, and stuffed them with sausage, because I’d gotten frustrated trying to roll my slippery uneven pieces of zucchini. Still perfecting that method, because they were thick and took for-e-ver to bake. Either way, they taste amazing!

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Like she said, these would make great appetizers for parties…but we just ate them all for dinner instead! Get the recipe {here} and let me know what you think!

And to all the moms out there, in case you didn’t read my other post {here} have a very happy Mother’s Day!

Chocolate Cream Cheese Cupcake Recipe

Just wanted to write a quick post to share a delicious dessert recipe! I found these on Pinterest (of course) and my friends loved them!

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The idea is that, by adding cream cheese filling, you don’t have to frost them. You just spoon it on before sticking them in the oven and it kinda sinks into the middle. Hence the “surprise.” So they are pretty quick and easy!

I also discovered that you can substitute white corn flour for all-purpose flour if you are silly like me and go to the store without checking your recipes, and you happen to have leftovers from a cultural baking experience. Seriously, a girl who loves to bake running out of flour? How does this happen? But yeah, they tasted fine, just a slightly different texture. Take that, mean people on the internet who think you can only do things one way 😉

Edit: once they cooled off, the weird texture was more noticeable. Sorry if my advice went badly for anyone 😦

Anyway, get the recipe {here} at The Capitol Baker, and enjoy!