Pickled Red Onion

Pickled Red Onion

Pickled Red Onion

Onions never tasted so good. These pickled onions are perfect for burgers or on a salad!
Prep Time 3 minutes
Marinate Time 4 hours
Total Time 4 hours 3 minutes
Course Condiment
Cuisine American
Servings 4
Calories 54 kcal

Equipment

  • 1 Small Mason Jar w/ Lid
  • Measuring Spoons

Ingredients
  

  • 1/2 Red Onion
  • 1/4 Tsp Salt
  • 1 Tsp Sugar
  • 1/2 Cup Hot Water
  • 1/2 Cup Mirin
  • 1 Tsp Pickling Spice

Instructions
 

  • Peel and wash the onion
  • Slice the onion thin
  • Set the sliced onions aside
  • Add the sugar to a mason jar
  • Add the salt to a mason jar
  • Add the hot water to dissolve the salt and sugar
  • Add the sliced onions to the jar
  • Add the pickling spice and the mirin
  • Place the lid on the jar and shake until all is well blended

Video

Notes

We like to add these wonderful crunchy pickled onions to salads, burgers, sandwiches and even asian noodles. They are so easy to make and are a great way to use up the rest of a red onion. 

Nutrition

Calories: 54kcalCarbohydrates: 15gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 372mgPotassium: 25mgFiber: 0.3gSugar: 9gVitamin A: 3IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg
Keyword budget, easy, Healthy, Low Calorie, topping
Tried this recipe?Let us know how it was!
Make at Home Chicken Nuggets - Air Fry

Make At Home Chicken Nuggets – Air Fry

Make at Home Chicken Nuggets - Air Fry

Who doesn't love a chicken nugget? They seem so small and fun to eat and dip. Making them at home is so budget friendly. From a single chicken breast you can yield a dozen nuggets!
Prep Time 10 minutes
Cook Time 15 minutes
20 minutes
Total Time 45 minutes
Course Dinner, Lunch, Snack
Cuisine American, kids
Servings 3
Calories 314 kcal

Equipment

  • 1 Food Processor
  • 4 Medium Bowls One for egg, one for flour, one for bread crumb, one for water
  • 1 Mixing Bowl For the chicken
  • 1 frying pan
  • 1 Spatula for mixing
  • 1 Spatula for frying
  • Measuring Cups

Ingredients
  

  • 1 Chicken Breast
  • 2.5 Tbsp Instant Potato
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Black Pepper
  • 1/8 Tsp Thyme
  • 1/2 Cup Flour
  • 3/4 Cup Bread Crumb
  • 1 Ea Egg

Instructions
 

  • Line a cookie sheet or platter with wax paper or plastic wrap
  • Whisk the egg If you are using a small egg add a tablespoon of water
  • Add the chicken breast to the food processor and pulse until ground
  • Using the spatula scoop the ground chicken into the mixing bowl
  • Add the spices to the chicken
  • Using your hands form a small ball and flatten to a nugget shape
  • Dip the nugget into flour, then egg, then, breadcrumbs
  • Place on lined cookie sheet or lined platter
  • Place in the refrigerator for 20 minutes or place in freezer if planning to bag for another time.
  • Set Temp on air fryer on 390 or 400 depending on your fryer
  • Spray both sides of the nuggets with cooking spray
  • Place nuggets in air fryer basket for 13 -15 minutes flipping them halfway
  • Once they have reached 165 F internal temperature at the thickest point remove

Video

Notes

Calories do not include dipping sauce. 
 

Nutrition

Serving: 4eaCalories: 314kcalCarbohydrates: 46gProtein: 23gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 299mgPotassium: 497mgFiber: 3gSugar: 2gVitamin A: 31IUVitamin C: 11mgCalcium: 62mgIron: 3mg
Keyword after school, budget, Dinner, family, freezer meal
Tried this recipe?Let us know how it was!
Red Curry w Lentils opt

Red Curry with Lentils

Red Curry with Lentils

I was a lentil skeptic and my husband is always stand-offish when it comes to curry. For this recipe, I substituted some red Thai curry paste and then used traditional Indian Turmeric and Garam Masala. The flavors came together nicely. The secret to Indian cooking is to temper your dry spices in the pan letting all the aromatics perk up. This process is called Tadka or Chonk.
I added onions and garlic to a frying pan with some olive oil and tempered the spices with them. Once my onions were glistening, I added the chili paste, tomato paste, and lastly added coconut milk. I tasted along the way and added a bit more red chili paste and Garam Masala until spice until I had it at the proper consistency for us. Your family may prefer more spice and if this is the case by all means you can add more in the process.

Ingredients
  

  • 1 Cup Lentils
  • 3 Cups Water
  • 1/8 Teaspoon of Salt
  • 1 Tablespoon Olive Oil
  • 3 Ounces Red Curry Paste
  • 2 Ounces Tomato Paste
  • 5-6 Ounces Canned Coconut Milk
  • 1 Clove Garlic Minced
  • 1/2 of a Medium Onion Diced
  • 2 Teaspoons Garam Masala
  • 1 Teaspoon Turmeric
  • 1 Cup Rice

Instructions
 

  • Rinse the lentils using a strainer
  • Boil the water, salt, and lentils cook until tender for approximately 14- 17 minutes then drain any excess water
  • Set the lentils aside
  • In a medium-large frying pan, over moderate low medium heat add the oil, the onions, the garlic, and the dry spices.
  • Let them all hang out until the onions glisten then add both the pastes
  • Stir and slowly add the coconut milk
  • Taste and find your desired spice and heat, if it is too spicy add more coconut milk or if it is not enough heat add more curry paste.
  • Add the lentils by gently folding them in
  • Serve over plain white rice

Notes

Served over white rice this dish is simple to make and was packed with flavor.
 
Tried this recipe?Let us know how it was!

I was a lentil skeptic and my husband is always standoffish when it comes to curry. For this recipe, I substituted some red Thai curry paste and then used traditional Indian Tumeric and Garam Masala. The flavors came together nicely. The secret to Indian cooking is to temper your dry spices in the pan letting all the aromatics perk up. This process is called Tadka or Chonk.

I added onions and garlic to a frying pan with some olive oil and tempered the spices with them. Once my onions were glistening, I added the chili paste, tomato paste, and lastly added coconut milk. I tasted along the way and added a bit more red chili paste and Garam Masala until spice until I had it at the proper consistency for us. Your family may prefer more spice and if this is the case by all means you can add more in the process.

Served over white rice this dish is simple to make and was packed with flavor.

Ingredients

  • 1 Cup of Lentils
  • 3 Cups of Water
  • 1/8 of a Teaspoon of Salt
  • 1 Tablespoon of Olive Oil
  • 3 Ounces of Red Curry Paste
  • 2 Ounces of Tomato Paste
  • 5-6 Ounces of Canned Coconut Milk
  • 1 Clove of Garlic (Minced)
  • 1/2 of a Medium Onion (Diced)
  • 2 Teaspoons of Garam Masala
  • 1 Teaspoon of Turmeric
  • 1 Cup of Rice

Instructions

  • Rinse the lentils using a strainer
  • Boil the water, salt, and lentils cook until tender for approximately 14- 17 minutes then drain any excess water
  • Set the lentils aside
  • In a medium-large frying pan, over moderate low medium heat add the oil, the onions, the garlic, and the dry spices.
  • Let them all hang out until the onions glisten then add both the pastes
  • Stir and slowly add the coconut milk
  • Taste and find your desired spice and heat, if it is too spicy add more coconut milk or if it is not enough heat add more curry paste.
  • Add the lentils by gently folding them in
  • Serve over plain white rice
Roasted Cherry Tomato Caprese opt

Roasted Cherry Tomato Caprese Salad

Roasted Cherry Tomato Caprese Salad

This colorful dish will be a crowd-pleaser at your next summer outing. This recipe is versatile since it can be served warm or cold. What a great way to put a new spin on an old favorite. What attracted me to this salad is that it looks more rustic than a traditional Caprese salad. The tomatoes show off their own style with some darker and lighter some bursting and some just slightly wrinkled. Its jagged mozzarella cheese chunks just sit in and among the little red cherry tomatoes.
I like it because it is simple with very few ingredients, just what summer calls for! There is an abundance of fresh, garden cherry tomatoes this time of year. Even if you do not grow them yourself, the local farmer's markets are flush with them. The fresh basil is also easily acquired from either your own herb garden or the farmer's market.

Ingredients
  

  • 1 Pint oCherry Tomatoes
  • 1 Ball of Mozzarella Cheese
  • 1 Handful of Basil
  • 1/2 Cup Olive Oil
  • 1/4 Tablespoon Dry Thyme
  • Salt to Taste
  • 1/8 Cup Balsamic Vinegar Optional

Instructions
 

  • Wash and dry the tomatoes
  • Add in a bowl or plastic bag the tomatoes, a pinch or two of salt, the thyme, and the olive oil
  • Let them sit in the fridge 30 minutes to an hour moving them around occasionally to coat
  • Preheat the oven to 400 F
  • Pour onto a baking sheet lined with a Silpat mat
  • Rip or jaggedly cut the Mozzarella cheese and place it in the serving dish
  • Roast for 15- 20 minutes until tomatoes start to wrinkle
  • Pour the entire contents of the baking sheet oil and all over the Mozzarella
  • Garnish with the fresh basil
  • Add the balsamic vinegar if desired
  • Salt to taste

Notes

I love tomatoes and this time of the year I find myself eating them often, however when I eat too many of them raw my tummy rebels. Tomatoes can be acid especially the red ones, so by cooking them you actually help cut down on the acidity. One more reason to love this recipe.
I am excited for my yellow cherry tomato plants to start producing so that I can incorporate them into this recipe, however, these red beauties worked out just fine. I served this dish with some fun cheesy bread however you can also try it with some dark pumpernickel or crusty Italian bread.
Enjoy!
 
Tried this recipe?Let us know how it was!

This colorful dish will be a crowd-pleaser at your next summer outing. This recipe is versatile since it can be served warm or cold. What a great way to put a new spin on an old favorite. What attracted me to this salad is that it looks more rustic than a traditional Caprese salad. The tomatoes show off their own style with some darker and lighter some bursting and some just slightly wrinkled. Its jagged mozzarella cheese chunks just sit in and among the little red cherry tomatoes.

I like it because it is simple with very few ingredients, just what summer calls for! There is an abundance of fresh, garden cherry tomatoes this time of year. Even if you do not grow them yourself, the local farmer’s markets are flush with them. The fresh basil is also easily acquired from either your own herb garden or the farmer’s market.

I love tomatoes and this time of the year I find myself eating them often, however when I eat too many of them raw my tummy rebels. Tomatoes can be acid especially the red ones, so by cooking them you actually help cut down on the acidity. One more reason to love this recipe.

I am excited for my yellow cherry tomato plants to start producing so that I can incorporate them into this recipe, however, these red beauties worked out just fine. I served this dish with some fun cheesy bread however you can also try it with some dark pumpernickel or crusty Italian bread.

Enjoy!

Ingredients

  • 1 Pint of Cherry Tomatoes
  • 1 Ball of Mozzarella Cheese
  • 1 Handful of Basil
  • 1/2 Cup of Olive Oil
  • 1/4 Tablespoon of Dry Thyme
  • Salt to Taste
  • 1/8 of a Cup of Balsamic Vinegar Optional

Instructions

  1. Wash and dry the tomatoes
  2. Add in a bowl or plastic bag the tomatoes, a pinch or two of salt, the thyme, and the olive oil
  3. Let them sit in the fridge 30 minutes to an hour moving them around occasionally to coat
  4. Preheat the oven to 400 F
  5. Pour onto a baking sheet lined with a Silpat mat
  6. Rip or jaggedly cut the Mozzarella cheese and place it in the serving dish
  7. Roast for 15- 20 minutes until tomatoes start to wrinkle
  8. Pour the entire contents of the baking sheet oil and all over the Mozzarella
  9. Garnish with the fresh basil
  10. Add the balsamic vinegar if desired
  11. Salt to taste
Jan's Peach Berry Opt

Jan’s Berry Peach Jam

Jan's Peach Berry Jam

Don’t waste summer fruits when they make the most delicious jams. You can control the amount of sugar or if you prefer use a lower calorie sweetener.  If your fruit has become very ripe you may omit the sugar all together. 

Ingredients
  

  • 2-3 Cups Leftover Berries Peaches and Grapes
  • ½ Cup Sugar
  • Zest of a Half of Lemon

Instructions
 

  • Chop the peaches, discard the pit
  • Add the berries and grapes and peaches to a small saucepan with cover
  • Add the sugar
  • Cook on medium heat until the fruit starts to break down stirring frequently
  • Reduce the heat and cook on low for approximately an hour
  • Stir and mash the fruit on the sides of the pan occasionally
  • Add the lemon zest
  • Let it cool for one hour
  • Add to Mason Jars and store in the fridge for up to 3 days
  • Or freeze for up to 3 months

Notes

Serve on toast
On top of goat cheese
or you can mix it in some prepared barbecue sauce for grilling chicken or pork
Tried this recipe?Let us know how it was!

Don’t waste summer fruits when they make the most delicious jams. You can control the amount of sugar or if you prefer use a lower calorie sweetener.  If your fruit has become very ripe you may omit the sugar all together. 

Ingredients

  • 2-3 Cups of Leftover Berries, Peaches and Grapes
  • ½ Cup of Sugar
  • Zest of a Half of Lemon

Instructions

  1. Chop the peaches, discard the pit
  2. Add the berries and grapes and peaches to a small saucepan with cover
  3. Add the sugar
  4. Cook on medium heat until the fruit starts to break down stirring frequently
  5. Reduce the heat and cook on low for approximately an hour
  6. Stir and mash the fruit on the sides of the pan occasionally
  7. Add the lemon zest
  8. Let it cool for one hour
  9. Add to Mason Jars and store in the fridge for up to 3 days
  10. Or freeze for up to 3 months

Serve on toast
On top of goat cheese
or you can mix it in some prepared barbecue sauce for grilling chicken or pork

 

Untitled design (11)

We Make Mexican Street Corn Multiple Ways

Who doesn’t love that authentic flavor from a buttery cob of corn roasted on the open flame of the grill and smothered with chili powder, lime and, Cotija cheese? The light char from the grill adds a depth of flavor you could not achieve in a pot of steaming water.

The last time we grilled corn, my dear friend Ana, who just so happens to be an amazing chef, rolled up her sleeves and properly dressed this corn on the cob for me. It was delicious and we loved the spicy flavor she created. When I cook, I simply can not justify the messiness of it all. Usually, by the time I am plating the corn on the cob, it is a signal that the rest of the meal is ready and I am rushing just to place the dish on the table. I do not have time to start rubbing the ears of corn down with chili butter and cheese. So what’s a girl to do?

I do not have time to start rubbing the ears of corn down with chili butter and cheese. So what’s a girl to do?

The problem was solved when I came across a recipe for a summer corn salad. I thought I would give it a try using the spices that made Ana’s corn so delish. I simply grilled the cobs making sure to brown the kernels just a bit using medium-high heat. I was careful not to dry the kernels out, I pricked one with the tine of a fork and when the kernel gave away slightly is when I removed it. The corn will continue to cook as it starts to cool down so don’t worry if you think it is not done.

Once the corn was cool enough to handle. I took a kitchen knife and sliced the kernels from the cob in long strips. I could have dropped it in a cool ice water bath if I was in a hurry. I then broke up the kernels in the bowl and added the chopped red onion, the jalapeno, the poblano pepper, the cilantro, green onion, garlic, salt, and the most important ingredient, the cheese. Truth be told, I did not have Cojita cheese on hand so I substituted feta cheese, it is a great alternative since it is salty and has the same crumbly texture.

In a separate bowl, I mixed the dressing for the salad using sour cream, lime, olive oil, and chili powder. You could use mayo instead of olive oil, however, I had company coming and one of my guests is allergic to eggs. By substituting all the mayo for olive oil it worked out just fine.

We all enjoyed the street corn salad that evening. Because this salad has red onion, I do not recommend it as leftovers. You can however make this salad a day in advance to save time by simply keeping the onion and dressing separate until just before serving.

Look how beautiful it is the colors pop as does its fresh taste. It will be a great addition to your next summer barbeque or on a simple taco Tuesday. The recipe is below. Enjoy!

Ingredients

  • 2 Ears of Corn
  • 1/2 Jalapeno Finely Diced
  • 1/2 Poblano Pepper Finely Diced
  • 1/4 Cup of Minced Red Onion
  • 1/3 Cup of Chopped Cilantro
  • 1 Clove of Minced Garlic
  • 1/4 Cup of Chopped Green Onions
  • 1/3 Cup of Cotija or Feta Cheese
Dressing
  • 1 Tablespoon of Mayonnaise
  • 1/2 Tablespoon of Olive Oil
  • Juice from 1 Entire Lime
  • 1/2 Tablespoon of Sour Cream
  • 1/3 Teaspoon of Chili Powder
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Cayenne Pepper Optional

Instructions

  1. Husk the corn and wash in cold water
  2. Place directly on the grill grate over medium high heat
  3. Roll the corn as it begins to lightly brown
  4. Once the corn is charred lightly on all sides and you can easily prick it with a fork. you should still have juice from the kernel. Remove it and plunge it into an ice water bath.
  5. Holding the corn stock, slice away the kernel from the cob in long strokes of your knife. I found doing this sideways was less messy than holding the cob straight up and down.
  6. Break the kernels up in the bowl with your hands.
  7. Add all the ingredients with the exception of the cheese. Mix, them add the cheese turning the salad with one or two turns of a spoon.
  8. Mix the dressing and place in the refrigerator along side the salad until ready to serve.
dreamstime_s_127581137

17 Ways to Enjoy Thanksgiving Leftovers

Thanksgiving is over, your meal was amazing! They raved about your turkey and everyone loved your homemade cranberry sauce and stuffing. What happens next is an important part of how to save all that delicious leftover food from going to waste. Sure, everyone will want a late-night turkey sandwich or a plate of everything reheated the very next day, but two or three days of that same old meal loses its allure quickly. In the eyes of your family, your beloved turkey dinner slowly morphs into the dreaded Thanksgiving meal that will never end.

Sure, everyone will want a late-night turkey sandwich or a plate of everything reheated the very next day, but two or three days of that same old meal loses its allure quickly.

The secret to using up all that leftover Thanksgiving goodness is a multi-pronged approach including handling the food properly, meal planning, and creativity. By reimagining the Thanksgiving dishes by their ingredients you can team them up with your family’s other favorite foods. Don’t worry if you are not culinary trained, we have compiled information from the experts and have tested some of the recipes ourselves. We will walk you through every step of the way starting with food safety.

How to Properly Pack Thanksgiving Leftovers

The first step to using those leftovers is to properly store them away. Too often the food sits for hours waiting to be packed up and this can be dangerous. Foodborne diseases are far more serious than many people realize. The Federal government estimates that there are about 48 million cases of foodborne illness annually — the equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths. Bottom line: Absolutely no grazing!

Watch local food safety expert Ben Chapman, from North Carolina State University, explain what is the safest way to handle Thanksgiving leftovers. Spoiler alert; after he properly packs the food away he also sets the temperature of his refrigerator in a way that allows him to store his leftovers for a longer period of time.

Leftover Food Tips

  • Food should not be left out more than 2 hours without being refrigerated.
  • Remove all the turkey meat from the bone and save the carcass for soup. It is okay to freeze it if you are not going to have time to make soup in the next few days.
  • Sliced white meat can be kept moist in a plastic baggy with a damp paper towel.
  • Leftover cranberry sauce should be put into mason jars or glass bowls with lids. Do not use plastic containers as the cranberry will stain them. Do not overfill as the cranberry will make a mess in the fridge.
  • Leftover gravy should be stored the same way.
  • Don’t throw away the mashed potatoes as these can be recooked or repurposed.
  • Vegetables can all be used again so pack them in baggies or sealed in a container regardless if it is corn, carrots or green beans.
  • Casseroles like Green bean or Sweet potato should be placed in small glass containers with lids so that they can easily be reheated.
  • Leftover salad without dressing can be placed in a baggie with a dry paper towel for the next day.
  • Cover pies with plastic wrap and/or aluminum foil and refrigerate.
  • A cake can be frozen in slices for an appearance on a weeknight meal or late night treat.
  • Even leftover wine or apple cider should be repurposed. You can freeze it into cubes or simply refrigerate and add to sauces or marinades.

Now that it is all packed up and put away in the fridge, what’s next? Taking that refrigerator temperature is really the key as to how long you can safely keep food. According to the FDA, your fridge should be at 40 degrees Fahrenheit or below. At that temperature, you can safely eat the leftovers for 3 days. After that, anything that is still waiting for its moment to shine again should be placed in the freezer. Frozen foods will not spoil, however, they do lose their flavor over time. Ben Chapman, the NC State food safety specialist, set his refrigerator temperature at 38 or 39 degrees Fahrenheit and he keeps his leftovers for as many as seven days. Invest in a refrigerator thermometer to ensure you are storing foods at an appropriate temperature.

Meal Planning

I like to make dishes that use some of the ingredients but taste nothing like the original dish. Our meal plan will stick with the 40 degrees F refrigerator temperature setting, therefore we will use the three-day rule. Many of the items in our meal plan are adapted from our own recipes where we will simply substitute the original protein with the leftover turkey. By utilizing the leftovers you will save money and feed your family for the rest of the week. The meals will taste great and will not end up repeating the same dinner they had on Thanksgiving.

This above menu is a sample to show how you might plan your meals for three days. We have many other suggestions and substitutions depending on your family’s food preferences.

Recipes for Repurposing

Stuffing Waffles w Cranberry Maple Syrup
Love of Food Magazine

The first item on our menu was the Stuffing Waffles with Maple Cranberry Syrup. This was a savory breakfast item, that could also be substituted for brunch or lunch. The waffle is made from leftover stuffing (I use sausage and apple in mine). The recipe for the waffle calls for cheddar cheese and egg. The syrup is simple to make using leftover cranberry sauce and maple syrup. You can adjust the sweetness as you like.

If waffles are not your jam, maybe repurposing the leftover stuffing inside some acorn squash would hit the spot. This recipe was one that we found created by another food blogger so we can not vouch for it, but it certainly does look interesting.
2. Stuffing Filled Acorn Squash

Photo and Recipe Credit A Taste of Home

When it comes to Shepherd’s Pie there really is no limit to what you can do. Our sample menu utilizes the leftover mashed potatoes so all you needed to do is make your preferred filling using beef or turkey, and corn or green beans. Below are the types of Shepherd’s pies we have made along with their recipes, but if you are utilizing either your leftover Sweet Potato Casserole or the mashed potatoes, you have already cut your prep time in half!

3. Use the Piped Shepherd’s Pie to make everyone think you spent hours making this special dish- Only you will know it’s made from leftovers.
4. The Not Your Momma’s Shepherd’s Pie is filled with Comfort.
5. The Sweet Potato Turkey Shephard’s Pie will leave you craving more.

Cranberry Smoothie Love of Food Magazine

The Cranberry Smoothie is the perfect repurpose of the Thanksgiving cranberry sauce. This recipe was a pleasant surprise. We made these for a quick morning breakfast. We did two versions: a sweet one that will appeal to the kids and a more tart grown up version. Whichever one you decide to make, you will not be disappointed by this leftover cranberry sauce smoothie.

8. We also reimagined our Mexican Stuffed Peppers that are usually made with ground beef and substituted leftover shredded turkey.
9. Mexican Stuffed Zucchini Boats typically made with ground turkey can be made with the pre-cooked turkey that was left from your Thanksgiving feast. Again, this is a timesaver and a money saver. What a great way to repurpose your American food into an ethnic feast.

Continuing with ethnic flavors, bring a bit of Italy in with this twist on turkey soup.

Day-After Turkey Soup Love of Food Magazine

Day-After Turkey Soup is not such a big surprise, however when you add in these little shells and prepare this Italian style dish by adding grated cheese before serving. This soup will certainly have them coming back for seconds!

11.. We also found a recipe for Penne w Turkey, Kale, and Olives in a goat cheese sauce yum! This one belongs to Martha Stewart but if I had any turkey left, I would be giving this one a try.

Photo courtesy Martha Stewart Living
Pho Love of Food Magazine

If you want a change from using your leftovers that are not Mexican or Italian, why not try making a Vietnamese Pho soup? This spicy soup is normally made with beef or chicken so by all means substitute in that turkey. If you want something hearty to go along as we did on our Saturday menu, you could add some chopped turkey to some cabbage and carrots to make the filling for turkey spring rolls.

These spring rolls are really easy to make. You can create the filling ahead of time so all you have to do is roll and fry them when it’s meal time. You can even make them in the air fryer! You could possibly roll some extra and freeze them for another time. I also make my own duck sauce for dipping. You can find the link for the sauce with the Spring roll recipe.

Spring Roll Love of Food Magazine

Bonus Recipes Worth Trying

The days after Thanksgiving are really a long weekend that got us thinking about how to incorporate those leftovers into some pub type foods. 14. Why not make a Buffalo Dip using turkey instead of chicken? Serve it up with a blue cheese dressing and leftover celery you likely have in the refrigerator. You can also make 15. Turkey and Cheese Quesadillas or 16. Turkey Queso.

If your family insists that they want the true flavors of Thanksgiving served to them, once again there is an option that will not look like an unappealing pile of leftovers thrown onto a plate drowning in gravy. This recipe turns all their favorite flavors into little balls called 17. Thanksgiving Leftover Gravy Balls.

As we reflect on all things Thanksgiving we are thankful for the bounty that sits on our table this year and for all years past. We wish you and your family the best of things to come in the holiday season that lies before us.
Happy Thanksgiving from all of us at Love of Food Magazine.

Tart Cranberry Smoothie

Cranberry Smoothie

Cranberry Smoothie

Wait, don't throw away that cranberry sauce from your Thanksgiving Dinner table! Especially if you made our Easy 3 Ingredient Cranberry Sauce Recipe These little berries are too good and too healthy for you to throw away. Instead, freeze that cranberry sauce in a baggie and make a smoothie from it later. This drink is for the cranberry lover who does not want an overly sweet smoothie,

Ingredients
  

  • Cup Leftover Frozen Whole Berry Cranberry Sauce
  • ¼ Cup of Frozen Pineapple
  • ¼ Cup of Orange Juice
  • of a Ripe Banana
  • 1 Tablespoon of Vanilla Yogurt

Instructions
 

  • Place all the ingredients in the blender and mix until smooth

Notes

It is refreshing and tart, but not too bitter. If you are looking for a more kid-friendly version we have a recipe for a Sweet Cranberry Smoothie also made from leftover cranberry sauce.
Tried this recipe?Let us know how it was!

Wait, don’t throw away that cranberry sauce from your Thanksgiving Dinner table! Especially if you made our Easy 3 Ingredient Cranberry Sauce Recipe These little berries are too good and too healthy for you to throw away. Instead, freeze that cranberry sauce in a baggie and make a smoothie from it later. This drink is for the cranberry lover who does not want an overly sweet smoothie, It is refreshing and tart, but not too bitter. If you are looking for a more kid-friendly version we have a recipe for a Sweet Cranberry Smoothie also made from leftover cranberry sauce.

Ingredients

  • ½ Cup Leftover Frozen Whole Berry Cranberry Sauce
  • ¼ Cup of Frozen Pineapple
  • ¼ Cup of Orange Juice
  • ⅓ of a Ripe Banana
  • 1 Tablespoon of Vanilla Yogurt

Instructions

  1. Place all the ingredients in the blender and mix until smooth
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Living Frugal- Stretch Your Food Dollar

Growing up with parents influenced by the Great Depression gave us an opportunity to learn about stretching food budgets. Mom would ask her mother, “what’s for supper?” Grandma would say, “beans and cornbread.” The next day the answer would be, “cornbread and beans.” Grandma had a garden and canned most of their vegetables. 

With seven mouths to feed and a tight budget, we never starved. Mom’s skills were an enormous part of why. It also helped to have a deep freeze. 

Buying groceries at the Air Force commissary was once a month event. Mom’s list was designed to match the store layout. Milk and bread would be put in the freezer, along with the monthly meats and poultry. The ice cream was purchased in half-gallon containers. Fresh produce and fruit were purchased in lesser amounts or at produce stands. Breakfast foods were grits, oatmeal, or non-sugared cereal. Weekend breakfast was bacon or sausage, scrambled eggs, and biscuits.  

Lunches were sandwiches, either lunchmeat and cheese (one slice of each) or peanut butter and jelly. As we got older and our income changed, we had potato chips and split one bottle of soda between two of us. We enjoyed school lunches as they were affordable. For birthdays we would make a mixture of 7-Up and Kool-Aid. Otherwise, we drank water or iced tea at the supper table. 

When we would arrive from school, mom always had a snack for us. If she baked cookies that day there would be a plate on the table with two cookies per child. In the warmer months she may have made us ice cream cones, already in the freezer to grab. On a scorching summer day, mom would make us Kool-Aid ice cubes.

These were the simple, low-priced meals. We may have even had some homemade biscuits with these: 

Meat loaf would have been stretched with bread, usually about one pound of ground beef, about three slices of bread, a little milk, onions, green peppers, ketchup, and an egg. This one loaf would serve us all. 

Chicken comprised of a whole, cut-up by mom, chicken, pan-fried, using Crisco. We each got our parts and the neck, back and giblets were boiled for gravy stock. If we were still hungry and out of mashed potatoes, we would have bread and gravy. Vegetables mostly came from a can, with the occasional relish tray. We always had bread, oleo, and peanut butter at the table.

We had navy beans with smoked ham and cornbread. Spam made it to our table once a while, it was scored and cloves were centered in the diamond cuts, it was then baked. Hamburger gravy over toast also known as SOS was reminiscent of the military. Liver and onions were another low-priced favorite. Pot pies were inexpensive and a treat. Salmon patties were another favorite. Mom used cracker crumbs in them to make them stretch, using one can of salmon. 

Weekends were when dad did most of the cooking. He would often cook chicken in the rotisserie. Or we would go fishing, the daily catch became supper. 

We had a favorite cookbook for dessert recipes. Dad would pick it up on a weekend and create delicious cakes or hot cross buns. He would set up the deep fryer and make the banana doughnuts as a family event. You just never knew what might come, but we always had sweet somethings for dessert. If nothing else, it was ice cream.

As health would dictate, I made some critical changes in food choices, but I still cook the frugal way. If there are leftovers, they get eaten, either for lunch the next day or put in the freezer for a quick lunch another day. We eat more vegetables, and fruit is a mainstay. To save money, I follow these important points:

21 Tips to Save Money on Your Food Budget

  1. Take a list to the store. I keep mine on my phone and add or delete items. 
  2. Plan your budget around the specials. I shop at a reputable grocery store, most frequently, and it can be pricey. I do not have that kind of money, so I plan according to the specials of the week. If it is not on sale, it does not get purchased. And it must be within reason.
  3. Go early in the day, if possible. I go around 8-9 a.m. so I can catch the meat reductions for the morning. I have scored some impressive deals.
  4. Look at the store brands or even the lower than store brands. The difference between half-n-half name brand and lower than store brand is phenomenal. This is a guilty pleasure, and I want to keep having this product. 
  5. Local produce is often less than shipped in produce. Often, these are at the front of the produce section to get your attention. Still, look about the area for the best deals.
  6. Frozen fruits and vegetables are usually picked fresh and processed. You get the nutrition and more often you get savings. Making a salad from scratch is sometimes cheaper than bag salads, but not always. 
  7. Coupons are great if you need the item, and it is cheaper to use the coupon.
  8. Store loyalty cards are to your advantage. Often there are deals exclusive to members. Signing up for emails and loading apps may also save.
  9. Freeze leftovers after the next non-use. If you do not eat them for lunch or supper the next day, put them in the freezer in lunch ready containers. 
  10. When buying bulk produce, plan. You may save a phenomenal amount of money if in season and a cheap price. Wash and prepare for the freezer quickly to prevent waste.
  11. Leftover produce, such as slaw mix, can easily be added to a future soup. Put little bits in the freezer until you have enough for a soup. Spinach sometimes ends up in the freezer and makes a great stuffing for mushrooms down the road.
  12. Watch the frozen vegetables, which are ready for the microwave. These are often smaller portions and you can just put no ready vegetables in a microwave-safe dish.
  13. Buy meat in family packs and breakdown to freeze. 
  14. Make your own convenience foods for the freezer. Example: breaded, sliced zucchini can be placed on a cookie sheet and frozen until hard, then put in a plastic freezer bag or container.
  15. Make your own foods such as granola, bread, yogurt, trail mix, and more. Cook up meat bones in the crockpot for a delicious broth. This can be frozen or used for soups.
  16. Use meal-fillers when cooking at home. Oatmeal, cracker crumbs, cereal, dried bread, and similar help to stretch meats and budgets.
  17. Consider reducing the use of meat. Meatless Mondays are a thing as much as Taco Tuesday. Who says that tacos must have meat? There are variations that are just as tasty. Use more eggs, rice, beans, soups, casseroles, etc.
  18. Cashback apps may get you cash to use toward gift cards. 
  19. Use less paper, such as paper plates, paper towels, and napkins. Using regular dishes and cloths can cut down on the budget considerably. And you help the environment.
  20. When dining out, take advantage of the early bird specials, usually between 4-6 p.m. Lunch specials are common, as well, and offer close to the dinner-sized portions. Seniors, be sure to check on discounts and ask if you do not see it posted. Some restaurants offer senior sized plates which may not be shown on the menu but are about half-sized portions for those lower appetites. 
  21. Carry your own water in a reusable container. Take your own soft drinks while going to events, providing they allow them. Carry refillable coffee mugs, this way you may refill at a lower cost.

Carrot Ginger Soup

  • 2 Lbs. Carrots (peeled and cut) 
  • 1 Potato (peeled and cut) 
  • 4 Stalks of Celery (cut)
  • 1 Large Onion (cut)
  • 2 Tablespoons of Fresh Ginger Root (diced)
  • 1 Large Clove of Garlic (diced) 
  • 2 Bay Leaves
  • 1 Half Stick of Butter (4 tablespoons)
  • 1 Teaspoon of Nutmeg (and some more for plating in the bowl)
  • Salt and Pepper to Taste
  • 1/4 cup of Cream
  • 2 Quarts of Chicken Stock (for a vegan version substitute vegetable stock)

Can be served with a dollop of sour cream and croutons or a dab of your favorite hot sauce

  1. Add the butter to a pan and melt over medium heat.
  2. Add the onion, celery and cook until the onion glistens.
  3. Add the carrots, ginger, garlic and the potato, cook until the carrots glisten.
  4. Add the stock and cook for 45 minutes or until carrots break apart with a spoon.
  5. Blend the soup with an immersion blender until creamy.
  6. Add the cream, nutmeg, the salt and the pepper.
  7. Enjoy!

How to Spatchcock a Chicken

Spatchcocking is simply just another name for butterflying, but it’s more fun to say and it certainly sounds impressive. When it comes to a whole chicken you actually are applying an advanced technique that requires you to know the bone structure of the bird.  It’s more involved than just butterflying a piece of shrimp or a boneless chicken breast. 

Why do we use this method? It is desirable in grilling or roasting food since you can cook it in less time and more evenly.  If you have ever sat a whole chicken on your grill or smoker it may have turned out fabulous. But now instead think about how nice and crispy  you could get the skin if it was closer to the heat source.  This is another reason why I like this spatchcock method.