Using Leftovers – Kristen's Recipes

Ham and Potato Fondue Casserole

November 5, 2026 Kristen

Ham and Potato Fondue Casserole

6 small to medium Russet Potatoes

1 to 2 T. of Olive Oil

1/2 T. of All Purpose Seasoning

1 tsp. of Black Pepper

1 tsp. of Onion Powder

1/2 tsp. of Paprika

1/2 T. of Dried Parsley

4 T. of Butter

2 to 3 cups of Chopped Ham

3 cups of Swiss Cheese *or any cheese you prefer

2 cups of Milk

1/2 T. of Dijon Mustard

2 heaping T. of Flour

Pinch of Garlic Salt

Pinch of Paprika

Pinch of Black Pepper

Wash and peel the potatoes and cut them into small, bite sized pieces. Pat them dry and add them to a 9 x 12 casserole dish. Add the olive oil, all purpose seasoning, paprika, onion powder, black pepper, and half the dried parsley and toss the potatoes to coat them with the olive oil and the seasonings. Cover with a piece of foil, place the potatoes in a 375° oven, and bake for 35 minutes. Halfway through, uncover and give the potatoes a stir. While the potatoes bake, finely dice your ham and shred the cheese you are going to use. Add the butter to a deep sided skillet and add the diced ham. Sauté low and slow until the ham is warm and slightly golden brown. When the ham is warmed, sprinkle the whole pan with the heaping T. of flour and let the flour cook up a little in the ham and butter to make a roux. It will coat the ham pieces and that is fine. Do not let the flour burn. When the flour is cooked a little, slowly add the 2 cups of milk and the Dijon mustard and whisk the whole time. Have the heat on the stove on low. Continue to whisk the milk and you should see it start to thicken. You want it to thicken until it coats the back of a spoon. You should see a gravy like texture. If for some reason it gets too thick you can add a little more milk, about a T. at a time to thin it out. When the mixture is the texture you want, slowly start to add your cheese a handful at a time and stir to incorporate it into the roux mixture as it melts. When all the cheese is added, add a little pinch of garlic salt, pepper, and paprika to taste. Adjust the seasoning to your taste. Some cheeses react differently but the mixture should be thicker and have a cheese pull to it. If it is too thick you can still slowly whisk in a little milk at a time to thin it out. At the 35 minutes mark, pull the potatoes from the oven, give them all a stir ,and pour the cheese and ham mixture over the potatoes. Sprinkle a little paprika over the top and the rest of the dried parsley. Bake for another 25 to 35 minutes. Every oven is different so keep an eye on this the first time you make it. The potatoes should be fork tender when done and the top will be golden brown and bubbly. Remove from oven and serve immediately. I like to serve little baby sweet pickles with this type of dish.

Servings: 8
Serving Size: 1/8 of casserole (about 1 1/2 C.)

Calories: 450
Fat: 26 g
Fiber: 2 g
Protein: 24 g

Leftover Turkey Ramen

October 22, 2026 Kristen

Leftover Turkey Ramen

12 oz boneless, skinless turkey breast, cut into strips (OR use leftover turkey from a roast)

1 quart chicken broth

1 small piece fresh ginger root peeled

5 oz ramen noodles just noodles, not the kind with flavor packets

1 cup fresh baby spinach

2 T. sesame oil

soy sauce to taste

scallions optional for sprinkling

Heat a large skillet over medium-high heat and brown the turkey in one T. of sesame oil. Season with soy sauce and continue cooking until done. Meanwhile in a large pot bring the broth and the ginger root to a boil. Add the ramen and cook according to package instructions. Take off the heat and stir in the spinach. Add the remaining T. of sesame oil and season with soy sauce to taste. Add the turkey to the soup and serve with chopped scallions.

Servings: 4
Serving Size: 1 bowl (1/4 of recipe)

Calories: 312
Fat: 9 g
Fiber: 1 g
Protein: 27 g

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)

September 26, 2026 Kristen

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)

1 1/2 C. leftover mashed potatoes

1 C. buttermilk

2 eggs

1/4 C. butter melted

4-5 leaves sage minced

1 C. flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 C. parmesan cheese grated

Sandwiches

leftover turkey enough for 4 triangles

1 T. butter

1 avocado lightly mashed

salt and pepper to taste

4 oz. brie sliced (or more!)

leftover cranberry sauce

8 slices cooked thick cut bacon optional

4 eggs cooked to your liking (optional)

To make the waffles. In a medium bowl whisk together the mashed potatoes, buttermilk, eggs and melted butter until smooth. Stir in the minced sage. Add the flour, baking soda and baking powder and stir until just combined. Fold in the parmesan cheese. Preheat waffle iron. When ready scoop the batter (you will need to spread the batter out using the back of a spoon) into the hot, greased waffle maker and cook to your preference. Repeat with the remaining batter. The batter should make about 4-5 waffles, depending on you waffle maker. Tear 2 of those waffles into fourths. If you are using a square waffles just leave them whole. Prep the sandwiches. Heat a skillet over medium heat and melt the butter. Once hot add the turkey and get it buttery and crisp all over, about 5 minutes. Remove from the heat. Add the avocado to a bowl and lightly mash with a pinch of salt and pepper. Assemble the sandwiches. Preheat the oven to 425 degree F. Line a baking sheet with parchment and place the waffles on the baking sheet. Spread the mashed avocado on four of the waffle triangles (or squares or whatever shape you have). Top with sliced brie, then the warm buttery turkey, a dollop of cranberry sauce and two slices of bacon (if using). Now grab the tops to the sandwiches (the remaining four triangles) and add a slice or two of brie. Place the pan in the oven for 5 minutes, watching closely to make sure the brie is not getting too melty! During this time I fried my eggs. Remove from the oven and top each triangle with one egg and then place the tops on the sandwiches. Push down and eat!! FYI, it is going to be a bit messy. We had to use a fork for these!

Hash Brown Pork Skillet

July 17, 2026 Kristen

Hash Brown Pork Skillet

4 C. frozen O’Brien potatoes, thawed

1 C. chopped onion

1 C. chopped green pepper

2 T. butter

2 C. shredded cooked pork

2 tsp. chicken bouillon granules

1/4 tsp. pepper

2 tsp. all-purpose flour

1/2 C. 2% milk

3/4 C. shredded cheddar cheese

In a large cast-iron or other heavy skillet, cook the potatoes, onion and green pepper in butter over medium heat until almost tender. Stir in the pork, bouillon and pepper; heat through. In a small bowl, combine flour and milk until smooth; add to skillet. Cook on medium-low heat until mixture is thickened, stirring frequently, 4-5 minutes. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

Servings: 4
Serving Size: about 1 1/2 C.

Calories: 444
Fat: 24 g
Fiber: 3 g
Protein: 29 g

Leftover Turkey Biscuit Pot Pie

July 17, 2026 Kristen

Leftover Turkey Biscuit Pot Pie

1 lb. sausage, chicken/turkey

3 T. butter, unsalted

3 oz.(wt)s flour, all-purpose

2 C. milk, whole

1 1/2 C. broth, turkey (chicken is fine)

1 1/4 lb. turkey, cooked, shredded or chopped (approx 2 C.)

1 1/2 tsp. salt, Kosher

1 1/2 tsp. sage leaves chopped

1/2 tsp. pepper, black, ground

For the Biscuits:

12 oz.(wt)s flour, all-purpose plus extra for rolling

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt, Kosher

1 tsp. oregano, fresh chopped

1 tsp. sage leaves chopped

1/4 tsp. pepper, cayenne

4 oz.(wt)s cheese, cheddar

4 oz.(wt)s butter, unsalted frozen

7 oz.(wt)s buttermilk, reduced-fat

Preheat the oven to 400 degrees. For the filling: Set a 10-inch cast-iron skillet over medium heat. Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes. Add the butter and melt, stirring to coat the sausage. Sprinkle the flour onto the sausage and cook for 2 minutes, stirring frequently. Pour in the milk and chicken broth and scrape any browned bits off the bottom of the pan. Bring to a simmer and cook until sauce thickens, about 2 minutes. Add the shredded chicken, salt, sage, and pepper. Stir to combine and set aside while preparing the biscuits. For the biscuits: Combine the flour, baking powder, baking soda, salt, oregano, sage, and cayenne pepper in a medium mixing bowl and set aside. Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater. Immediately add the cheese and butter to the flour mixture. Stir to combine. Pour in the buttermilk and stir just to combine. Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth. Press the dough into a 1/2-inch thick round. Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface. Make your cuts as close together as possible to limit waste. Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total. To build the pie: Set the biscuits on top of the filling, placing 8 around the edge of the pan and 1 in the middle. Bake until the biscuits are tall and golden brown, 15 to 20 minutes. Cool on a cooling rack for 10 minutes before serving.

Brisket Scones

July 11, 2026 Kristen

Brisket Scones

2-1/3 C. all-purpose flour

2 T. sugar

1-1/2 tsp. baking powder

1-1/4 tsp. sea salt

1 stick (4 ounces) unsalted butter, cut into 1/2-inch slices

1/2 C. chopped smoked brisket (click here or use your favorite recipe)

1/4 C. finely diced red onion

1 large egg

2/3 C. buttermilk

1 egg yolk

1 T. heavy cream

Place the flour, sugar, baking powder, salt, and butter in a food processor fitted with a chopping blade. Run the processor in short bursts to cut in the butter: the pieces should be pea-sized. Add the brisket and onion and pulse in short bursts just to mix. Beat the egg in a bowl and beat in the buttermilk. Add this mixture to the flour mixture and pulse in short bursts to make a soft dough. Refrigerate the dough for 1 hour. Pat the dough into a circle 1 inch thick on a floured work surface. Cut it into 8 wedges. Arrange the scones on a sheet pan. (Line it with parchment paper for easy cleaning.) Chill for 30 minutes. Heat your grill or oven to 350 degrees. Make the glaze. Beat the egg yolk with the cream and brush the mixture on the tops of the scones. Bake the scones until lightly browned and cooked through, 20 minutes, rotating the sheet pan halfway through so the scones cook evenly.

Servings: 8
Serving Size: 1 scone

Calories: 301
Fat: 15 g
Fiber: 1 g
Protein: 8 g

Mexican Charro Beans with Ham

June 2, 2026 Kristen

Mexican Charro Beans with Ham

4 slices uncooked bacon chopped

1 C. diced precooked ham

14 ounces prepared Pico de Gallo sauce

4 C. canned pinto beans

1 medium onion

1 pinch Salt to taste

fresh cilantro, finely chopped

sour cream, a dab on each serving for garnish

In large skillet, fry bacon with diced ham. When done, add Pico de Gallo and sauté (approximately one minute). Add beans and all ingredients to stock pot. Simmer 10 to 15 minutes. Add small amount of water as needed. Add salt to taste. Sprinkle with fresh chopped cilantro. Serve individual servings in a bowl with a dab (spoonful) of sour cream, and fresh cilantro sprinkled on top.

Senate Bean Soup

April 23, 2026 Kristen

Senate Bean Soup

1 cup dried navy beans sorted, rinsed, and drained

3 quarts water

1 (1/4 to 1/2-pound) thick slice of ham or ham bone with meat

2 T. butter

3 medium onions, finely chopped

4 stalks celery (including tops), finely chopped

3 cloves garlic, finely chopped

1 cup mashed potatoes, prepared

1 1/2 tsp. salt

1/2 tsp. white pepper

1/4 cup parsley leaves, fresh, finely chopped

Place beans in a large soup pot, cover with cold water, and let sit overnight. Drain and rinse beans. A quick-soak method: cover dried beans with cold water; bring just to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans. In the same soup pot over medium-high heat, bring the 3 quarts of water to a boil. Reduce heat to low; add beans and ham bone or ham. Cover pot and let simmer 1 hour. In a large frying pan over medium-high heat, melt butter. Add onions, celery, and garlic; saute until vegetables are soft. Add vegetables and mashed potatoes to the cooked soup and let simmer an additional 1 hour or until beans are thoroughly cooked. Remove ham bone or ham piece. Cut ham into small pieces, removing bone and fat; return to soup pot. Add salt and white pepper. Serve in soup bowls and garnish with chopped parsley.

Summer Rubber Chicken

February 22, 2026 Kristen

Summer Rubber Chicken

Day one: Marinate as much chicken as you need to make three meals.

We are a family of five and I use 12 chicken breasts total. I marinate 12 breasts in two bags (6 each) with teriyaki sauce, balsamic vinegar, a squeeze of lemon or lime, garlic powder, oregano and a liberal grinding of pepper. Or if I’m in a huge hurry, I’ll split a bottle of Italian salad dressing between the two bags and call it a day. Remember, the longer you marinate, the more time the flavors of your marinade have to infuse themselves in your chicken. In other words, I’d do this first thing in the morning so your chicken is wonderful that night.

On your outdoor grill, barbecue all of the chicken, reserving six breasts for later. I will serve coleslaw, green salad and maybe a potato salad with the meal. The breakdown of the 12 breasts is six used the first night (my husband or teenage son usually eats the extra one), three used the second night and the last night, three more get used.

Day two: Take three of the leftover chicken breasts and cube them for Chicken Taco Salad. Use a bag of prewashed salad (I like the spring mix), shredded cheese, a can of drained and rinsed black beans, chopped green onions, chopped cilantro, chopped tomatoes and anything else you like. Toss altogether with a little Italian dressing and you’ve got a nice dinner. You can make quesadillas to go with this salad, if you like.

Day three: Take the remaining chicken breasts and chop for Summer Chicken Salad Sandwiches. Add chopped hard boiled egg, chopped red onion, pesto (you can buy it in a jar or make it if you have a bounty of basil), mayo (use low fat), salt and pepper to taste. Serve on hearty wheat rolls with sliced tomato and leaves of Romaine lettuce. Add a tossed salad and you’re there!

There you have it — Summer Rubber Chicken. Chicken cooked once and stretched into three tasty and easy meals! Notice we never turned on any appliance in the kitchen — your kitchen will stay cool and so will you!

The Rubber Chicken Recipe!

February 21, 2026 Kristen

The Rubber Chicken Recipe!

Rubber Chicken is one of the recipes I’m most famous for—and yet, it’s not really mine. I just named it Rubber Chicken because it allows you to stretch one measly chicken into 3 days worth of meals!

Rubber Chicken was originally published 20 years ago in my newspaper column (The Manic Housewife) that I wrote for the Daily Courier in Rutherfordton, NC. Hard to believe it’s been that long!

My mother made Rubber Chicken, her mother made it (with the second day meal slightly different) and I’m sure, women across this continent and abroad have been passing this well loved frugal recipe down to their kin for generations.

Besides the fact that you can get three real meals out of this recipe, you also get the benefit of some pretty fabulous bone broth as well! Let’s not forget how transformative this stuff is, plus favorwise, you just can’t beat it.

If you buy organic chickens and cringe at the price, this is one way to make your purchase go well beyond just one meal.

Enjoy!

Leanne Ely’s Famous Rubber Chicken

Serves 4 for 3 days

1 chicken — washed and patted dry (get a nice sized one)

1/2 celery rib — cut in pieces

1 onion — quartered

1 carrot — cut in 2″ pieces

salt, pepper, garlic powder to taste

Day One: The adventure begins–Preheat oven to 400 degrees. In the cavity of the chicken, season with salt, pepper and garlic powder and place cut up vegetables inside. Sprinkle the outside with salt and pepper and a little garlic powder, too, if you like. Cook for about an hour or longer (depending on the size of the bird) till the juices run clear. Let sit a minute and then remove the vegetables. In the meantime, if you were smart, you boiled the neck with some celery, onion and carrot and have that broth, too. To further cut down on the grease from the chicken, you could take the cooking juices and put them in a C. and refrigerate while you make the rest of the meal. This will get rid of a significant amount of chicken fat which will all rise to the top. Make a nice gravy by deglazing the pan with a little water and thicken it up with a flour/water mixture (about a T. should do) Serve your wonderful chicken with Just Like Mama’s Mashed Potatoes and lots and lots of veggies. Remember, you want leftover chicken.

Day Two: Let the adventure continue! Take your time and pull every last itty bitty bit of chicken off them bones. You want that chicken skeleton to look like a science project. Toss the chicken in pot with a can of black beans and season with a little cumin, some garlic powder and serve it up with lots of salsa, tortillas, some cheese–whatever turns your key! A great big salad will give you a perfect dinner.

Day Three: The adventure ends–with the skeletal remains finally hitting the stock pot. Throw in the same veggies: onion, carrots and celery, season it with salt, pepper and garlic powder and throw about 3 quarts of water over the top, adding 1 T. of apple cider vinegar to pull the minerals from the bones (don’t worry, you won’t taste it!). Cook the daylights out of it and strain. Now make soup or store appropriately.

Chicken Noodle Soup

February 20, 2026 Kristen

Chicken Noodle Soup

Chicken carcass (everything left: bones, skin, bits)

1/2 onion

1–2 carrots, chopped

1–2 celery stalks, chopped

2 cloves garlic (smashed)

3-4 slices fresh ginger

1 bay leaf (if you’ve got it)

6-10 peppercorns

Water (enough to cover everything by about an inch)

Salt (to taste, later)

A splash of soy

1 T. chicken soup base or 1 bouillon cube

1 C. wide egg noodles

Throw everything into a pot. Cover with water. Bring it to a boil, then immediately turn it down to a gentle simmer. Let it go at least 1 hour, ideally 1 1/2 to 2. Skim anything weird off the top if you want, but don’t obsess. Strain it. That liquid is gold – but keep the veggies. Put the strained broth back in the pot. Add the soy & bouillon, and mix in well. Then add the noodles, and simmer until softened, 6 – 7 minutes. Add a handful of whatever chicken you’ve got left and some of the veggies.

Stretch a Rotisserie Chicken

February 16, 2026 Kristen

Stretch a Rotisserie Chicken

Old School Chicken & Mash

1 1/4 lb. Yukon Gold potatoes (about 3 medium), peeled and cut into chunks

3 T. butter

1/3 to 1/2 C. half & half

1/2 tsp. kosher salt (plus more for water)

1/2 tsp. coarse ground black pepper

1 T. butter

1 T. all-purpose flour

3/4 C. chicken broth

1/4 tsp. kosher salt

1/4 tsp. coarse ground black pepper

1/2 tsp. soy

1 1/2 C. frozen peas

1 T. butter

1 small shallot, finely chopped

Pinch kosher salt

Little lemon zest

1–2 tsp. fresh lemon juice

Fresh black pepper

Put the potatoes in a pot, cover with cold water, and salt it so it tastes like the ocean. Bring to a boil, then simmer until fork-tender, about 12–15 minutes. Drain well, then let them sit in the pot for a minute so excess moisture cooks off. Add the butter and start mashing. Once mostly smooth, add the milk a little at a time until you get the texture you like. Season with salt and pepper Melt the butter in a small pan over medium heat. Add the flour and cook, stirring, for about 1–2 minutes until it smells a little nutty but not browned. Slowly pour in the chicken broth while whisking so you don’t get lumps. Let it simmer gently for a few minutes until it thickens to a smooth, pourable gravy. Season with salt and pepper. Add soy Melt the butter in a small pan over medium heat. Add the shallot and a pinch of salt, and cook 2–3 minutes until soft and slightly sweet, not browned. Add the frozen peas (no need to thaw) and cook, tossing, until heated through, about 3–4 minutes. Turn off the heat and add the lemon juice and a little zest. Toss to coat. Finish with black pepper and taste

Crispy Rice Cakes

February 10, 2026 Kristen

Crispy Rice Cakes

4 cups old rice

¼ cup gluten free 1:1 flour

¼ cup finely diced green onion

1 T. sesame oil

4-5 T. hot water

Kosher salt to taste

1 T. toasted sesame seeds

Oil for frying

Dipping sauce:

2 tsp. fresh grated ginger

1 garlic clove, minced

1 tsp. sambal

1 tsp. agave

2 tsp. rice vinegar

1 T. tamari

2 tsp. finely chopped green onion

Add all the rice cake ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat for a few minutes until the rice mixture coats the sides of the bowl and is very sticky and somewhat uniform as a dough. Scrape the dough from the sides of the bowl and shape with damp hands into discs. I got 10 evenly sized discs. Sprinkle them with kosher salt and the sesame seeds. In a heavy skillet or non-stick pan add the oil over high heat. Fry the rice cakes (I did 5 at a time) for about 4 minutes until golden, and then flip and cook another 4 minutes until golden brown on each side. Repeat with the next batch and serve hot with the dipping sauce. While the cakes are frying, whisk together all of the dipping sauce in a small bowl.

Cheesy Chicken Pizza Pockets

February 5, 2026 Kristen

Cheesy Chicken Pizza Pockets

1 pound homemade or store-bought pizza dough

1 cup shredded rotisserie chicken

1/3 cup mini pepperoni

1 1/2 cups pizza toppings of choice, such as olives, diced peppers or chopped spinach

2/3 cup shredded mozzarella cheese

1 cup homemade or store-bought marinara sauce, divided

1 large egg

1 T. whole milk

1/4 cup shredded Parmesan cheese

1/2 tsp. pizza seasoning or dried oregano

Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Divide the dough into 6 equal pieces. Using a rolling pin, roll each piece of dough into a circle, rectangle or square. (And shape works as long as the width is a minimum of 6 inches.) In a medium bowl, combine the shredded chicken, mini pepperoni, additional toppings, cheese and ½ cup of the marinara sauce, stirring until combined. Divide the mixture between each of the pieces of pizza dough, placing it in the center and leaving a 1/2-inch border around the edges. Whisk together the egg and the milk then brush the two edges of the dough nearest the filling with the egg wash. Fold the unfilled side of the dough over the filling and very firmly pinch the two pieces of dough together. Place each pizza pocket on the prepared baking sheet then brush the tops with the egg wash and sprinkle them with the Parmesan cheese. Cut a small slit in the top of each pizza pocket. Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked. Remove the pizza pockets from the oven, sprinkle them with the pizza seasoning and serve them with the remaining ½ cup of marinara sauce for dipping.

Salsa Verde Enchiladas

January 30, 2026 Kristen

Salsa Verde Enchiladas

1 T. olive oil

½ onion, diced

2 cloves garlic, minced

6-8 tomatillos, skins removed, diced

1 can diced green chilis

2 C. cooked shredded chicken

2 tsp. cumin

1 tsp. salt

1 tsp. pepper

1 tsp. chili powder

8 flour tortillas

1 T. olive oil

2 T. flour

1 C. chicken broth

1 C. salsa verde

½ C. sour cream

½ tsp. salt

1 C. shredded Monterey jack cheese

Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 (a slightly smaller dish works too!) baking dish with nonstick cooking spray and set aside. In a large nonstick skillet, heat the olive oil for the enchilada filling. Add onions, garlic, and tomatillos and cook until fragrant. Add green chilis, chicken, cumin, salt, pepper and chili powder. To assemble your tortillas, add some of the filling to a tortilla, fold in the ends, then roll up. Place the seam side down in the bottom of the preparing dish and repeat until all 8 enchiladas are done. In the same skillet, heat the olive oil for the sauce. Add the flour and whisk to combine. Then add the chicken broth, salsa verde, sour cream, and salt. Simmer until thickened, then pour over the enchiladas. Top with shredded cheese and bake for 25-35 minutes until the cheese is melted and the sauce is bubbling. Enjoy!

Chicken Stuffing Casserole

January 15, 2026 Kristen

Chicken Stuffing Casserole

1 (6 ounce box) stuffing mix

2 tablespoons olive oil

3 tablespoons butter

1 cup onion, diced

1 cup carrots, diced

2 ribs celery diced

1 medium Russet potato, peeled and diced

3 garlic cloves, minced

2 tablespoons flour

1 1/2 cups low sodium chicken stock

1 cup half and half

2 1/2 cups cooked chicken, diced

3/4 cup frozen peas

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

2 sprigs of thyme

1 teaspoon fresh rosemary

Preheat the oven to 375 degrees. Make the stuffing according to the box instructions and set aside. Heat a large oven-safe skillet on medium-high heat add the olive oil, and butter and melt. Add in the onions, carrots, celery and potatoes and cook 3-4 minutes, then add in the garlic and cook another 30 seconds until fragrant. Sprinkle in the flour and cook another 30 seconds. Add in the chicken stock and turn up the heat a little to bring to a simmer for 1-2 minutes. Reduce the heat to medium-low and add in the half and half, chicken, peas, salt, pepper, nutmeg, thyme and rosemary and stir bring back to a low simmer for 2-3 minutes. Turn off the heat and spread the prepared stuffing on top of the chicken mixture. Bake for 20-25 minutes until golden brown and bubbly.

Rotisserie Chicken Fried Rice with Frozen Vegetables

November 3, 2025 Kristen

Rotisserie Chicken Fried Rice with Frozen Vegetables

1 T. Avocado Oil

1 (10-ounce) bag frozen mixed vegetables (like peas, carrots, onion)

1/4 cup frozen peas

12 ounces cooked and cooled white rice

8 ounces shredded rotisserie chicken

2 1/2 tablespoons tamari

1/4 teaspoon ground black pepper

1 tablespoon toasted sesame oil

Optional, scrambled egg

Heat a wok or 12″ skillet over high heat. Once hot, add avocado oil, mixed vegetables, and peas. Cook 4 minutes, stirring frequently to defrost the vegetables and allow any water to evaporate. Add rice, chicken, tamari, pepper, and egg if using. Continue cooking 4 minutes, tossing pan and stirring to mix ingredients together. Remove from heat, drizzle with sesame oil, and serve hot.

Chicken Pot Pie

July 6, 2025 Kristen

Chicken Pot Pie

4 T. butter

3 stalks celery, finely chopped

3 medium carrots, peeled and finely chopped

1 cup finely chopped onion

1⁄3 cup flour

2 cups chicken broth

1 cup heavy cream

2 cups chopped cooked chicken (or rotisserie chicken)

½ cup frozen green peas, thawed

1 tsp. ground thyme

1 tsp. salt, ½ tsp. pepper

1 refrigerated pie crust, softened as directed on box

Preheat oven to 400 degrees. Heat butter in a large skillet over medium-high heat. Add celery, carrot and onion; cook, stirring often, 7 minutes or until tender. Add flour; stir until smooth. Add chicken broth; bring to a boil, stirring constantly. Reduce heat, and stir in cream. Cook, stirring frequently, 5 minutes or until thickened. Stir in chicken, peas, thyme, salt and pepper. Pour chicken mixture into a 9-inch deep-dish pie plate coated with cooking spray. Unroll pie crust on a work surface. Cut small slits in center to vent, and place over filling. Fold edges under. Bake 30 minutes or until crust is lightly browned and filling is bubbly. Cool 10 minutes before serving.

Oven Baked Chicken Tacos

May 28, 2025 Kristen

Oven Baked Chicken Tacos

2 1/2 cups shredded cooked chicken

1 cup salsa

1 ounce taco seasoning

12 hard taco shells

1 1/2 cups Mexican blend cheese

1 cup sour cream

2 avocados diced, optional topping

2 tomatoes diced, optional topping

15 ounces black beans optional topping

2.25 ounce sliced black olives optional topping

2 cups shredded lettuce optional topping

Preheat oven to 400 degrees. In a large 9 x 13 inch baking pan, line up all of the hard taco shells so they are touching without falling over. Combine shredded chicken, salsa, and taco seasoning in a bowl. Homemade taco seasoning or store-bought work great here. Spoon chicken mixture evenly into all of the taco shells and top with Mexican blend cheese. Bake for 10 minutes or until cheese has completely melted and chicken is heated through. Top with sour cream and your favorite taco toppings. We love avocado, tomatoes, black beans, olives, and shredded lettuce

Festive Holiday Sliders

December 4, 2024 Kristen

Festive Holiday Sliders

1 package (8 ounces) cream cheese, softened

1/2 C. mayonnaise

1/4 C. Creole mustard

2 T. minced fresh gingerroot

1 T. grated orange zest

1-1/2 tsp. prepared horseradish

1 C. whole-berry cranberry sauce

4 green onions, sliced

2 packages (12 ounces each) Hawaiian sweet rolls or 24 dinner rolls, split

1-1/2 pounds thinly sliced cooked turkey

Beat cream cheese and mayonnaise until smooth. Beat in mustard, ginger, orange zest and horseradish. In another bowl, mix cranberry sauce and green onions. Spread cream cheese mixture onto roll bottoms. Top with turkey, cranberry mixture and roll tops.

Crispy Ham & Bean Salad

November 28, 2024 Kristen

Crispy Ham & Bean Salad

1 C. shaved ham, cut into 1-inch strips

1/3 C. olive oil

2 C. cooked beans, cooled

1 T. each of chopped fresh herbs: dill, tarragon, parsley, and cilantro

1/2 red onion, julienned

1/2 C. croutons (see recipe at right)

11/2 tsp. kosher salt

3/4 tsp. black pepper

Pinch of ground cloves

4 soft-cooked eggs (see page 19), halved lengthwise

Place a skillet over medium-high heat; add olive oil and heat until it shimmers. Working in batches, fry shaved ham until crispy. Drain on paper towel. Stir ground cloves into oil and keep warm. In a large serving bowl, combine beans, herbs, red onion, croutons, salt, and pepper. Arrange crispy ham and eggs on top; spoon warm, spiced olive oil over all.

Cranberry-Orange Pound Cake

November 27, 2024 Kristen

Cranberry-Orange Pound Cake

1 C. all-purpose flour

½ C. local whole-wheat flour

2 tsp. baking powder

1 tsp. sea salt

¾ C. organic cane sugar

¾ C. organic whole-milk yogurt or Greek yogurt

½ C. olive oil or grapeseed oil

2 large eggs, room temperature

½ tsp. vanilla extract

1 C. leftover Cranberry-Orange Relish

Preheat oven to 350°F. Grease a loaf pan with oil or butter and dust with 1 T. flour, discarding excess. Whisk together flours, baking powder and salt. In another bowl, blend the sugar, yogurt, oil, eggs and vanilla until smooth and well combined. Fold the dry ingredients into the wet, then carefully swirl in the cranberry sauce, being sure not to fully incorporate it or the cake will turn pink! Scrape into the prepared pan and bake 50–55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 20 minutes, then invert onto a wire rack to continue to cool.

Turkey + Mash Croquettes with Saffron Aïoli

November 26, 2024 Kristen

Turkey + Mash Croquettes with Saffron Aïoli

2 T. lemon juice

½ tsp. saffron threads

½ clove garlic, grated

1 C. prepared mayonnaise

2 T. extra-virgin olive oil

Sea salt and freshly ground black pepper, to taste

In a bowl, combine the lemon juice with the saffron threads and the garlic. Whisk and let sit for a few minutes until the saffron has “bloomed” and bled into the lemon. Add the mayonnaise and olive oil, whisk to combine, season with salt and pepper and taste; add a pinch of sugar if needed.

Extra-virgin olive oil

1 yellow onion, thinly sliced

2 sprigs fresh thyme plus 1 tsp. thyme leaves

Sea salt and freshly ground black pepper

1 pinch sugar

2 C. shredded leftover roasted turkey, finely minced

2 C. leftover mashed potato (or yams, rutabaga or other mashed root vegetable)

3 eggs

1 small bunch flat-leaf Italian parsley, finely minced

1 C. all-purpose flour

2 C. dried breadcrumbs

1 C. finely grated Parmigiano Reggiano

Neutral oil, for frying

1 lemon, quartered, for serving

Hot sauce, optional, for serving

In a large skillet heat 2–3 T. olive oil and add the onion and thyme. Season with salt and pepper and the pinch of sugar and cook slowly over medium-low heat until soft and caramelized, about 20–30 minutes. Remove from the pan and chop the onions finely. In a large bowl, combine the caramelized onions, turkey, mashed potatoes, 2 beaten eggs, parsley and thyme leaves. Using your hands or a wooden spoon, mix well to evenly distribute the ingredients. If the mix is too wet, add a sprinkle of flour and mix again to incorporate. Set up a breading station: 1 dish for the flour (seasoned with salt and pepper), 1 dish for the remaining egg, beaten, and 1 dish for the breadcrumbs and Parmigiano Reggiano. Have a parchment-lined baking sheet nearby to collect the croquettes as they’re made. Using wet hands, make small football-shaped dumplings from the turkey-mash mixture and roll each 1 first in flour, then in egg, then in cheesy breadcrumbs. Place them 1 by 1 on the baking sheet, and when all the turkey-mash mix is used up, refrigerate for at least 20 minutes to firm up a bit. When ready to cook, preheat the oven to 200°F and heat ½ C. neutral oil in a shallow skillet (I like grapeseed oil for its high smoke point). When the oil is hot—test it by tossing a breadcrumb in; when it sizzles, the oil is ready—gently fry the croquettes in batches until golden brown, rolling them over as they crisp on all sides. Remove to the parchment- lined baking sheet when cooked and set them in the oven until all the croquettes are done. Serve hot with a squeeze of lemon, the saffron aïoli and some hot sauce, if you like.

Stuffed Mini Pumpkins

October 11, 2024 Kristen

Stuffed Mini Pumpkins

8 mini pumpkins (white or orange)

4 T. unsalted butter

½ onion, peeled and diced

½ carrot, peeled and diced

5 sprigs fresh thyme, stems removed, plus more for garnish

Coarse salt and freshly ground pepper

½ tart apple, cored and unpeeled

8 ounces sausage, casings removed

1½ C. crumbled cornbread

1 egg, beaten

Cut off and reserve tops of mini pumpkins; scrape out and discard seeds. Preheat oven to 350°F. Heat butter in a large skillet over medium-low heat. Add onion, carrot, and thyme, and cook until translucent, about 5 minutes. Season with salt and pepper to taste. Add sausage and apples and cook until browned, about 5 minutes. Turn off heat, and stir in cornbread. Let cool a few minutes, then stir in egg quickly. Fill each pumpkin with a mound of mixture. Place them in a casserole dish, along with pumpkin tops. Bake 35 to 45 minutes, until stuffing is browned and pumpkin flesh on top edge is fork-tender.

Leftover Hard Boiled Eggs

September 16, 2024 Kristen

Leftover Hard Boiled Eggs

Mash with mayo, curry powder, chives, salt & pepper and spread on crackers topped with sliced radishes for an hors d’oeuvre.

Slice into quarters lengthwise and perch on a crostini with a dollop of aïoli and a chunk of good, oil-packed sardine.

Wrap peeled eggs in raw sausage meat, roll in panko bread crumbs and deep-fry for delicious, homemade Scotch eggs.

Serve halved eggs drizzled with olive oil and sprinkled with salt and pepper alongside grilled asparagus with toasted bread.

Bury a few peeled eggs inside your meatloaf before baking.

“Butter” halved eggs with garlicky mayonnaise like the ladies from The Canal House and sprinkle with minced tarragon and chives.

Dice and fold into hot, German-style potato salad (vinegar-and-mustard dressed) with lots of pepper and parsley.

Fry some leftover rice in sesame oil and add chopped eggs, scallions, cilantro and lime juice.

Halve lengthwise, pop out yolks and mash them with anchovy paste and finely minced oil-cured olives; whip in a dribble of your best olive oil, a sprinkle of salt and some minced basil until creamy; pipe back into the yolks for a very Niçoise deviled egg. Top with white anchovies for a treat.

Ham Salad

April 29, 2024 Kristen

Ham Salad

1 pound ham, cubed

1 C. yellow onion, diced

1/2 C. sweet pickle relish

1/4 C. spicy brown mustard

1 C. mayonnaise

3 hardboiled eggs, chopped

2 tsp. pepper

2 tsp. hot sauce

2 tsp. fish sauce

Add ham to a food processor and pulse quickly to breakdown. Transfer to large mixing bowl. Add remaining ingredients and gently fold together until evenly mixed.

Aged Cheddar, Smoked Ham, and Apple Galette

March 5, 2024 Kristen

Aged Cheddar, Smoked Ham, and Apple Galette

1 T. salted butter

2 T. all-purpose flour

¾ cups milk

2 T. grainy mustard

2 cups grated aged cheddar cheese

1 cup (1-inch) cubed smoked ham

2–3 large baking apples, cored, cut into ¼-inch slices (peel left on)

1 tsp. grated lemon zest

Flaked sea salt and cracked black pepper

1½ cups all-purpose flour

2 T. thyme leaves

½ tsp. fine sea salt

½ cup cold unsalted butter, cut into 1-inch cubes

5–6 T. cold water

1 large egg

1 T. milk

To make the pastry, place the flour, thyme, and salt in a food processor. Pulse once to combine. Add all the butter and pulse a few more times until the mixture is crumbly and the butter is cut down into pea-sized pieces. Add the cold water, 1 Tbsp at a time, pulsing in between to bring the dough together. Dump the dough out onto a piece of plastic wrap and form it into a disc. Wrap it tightly and refrigerate for at least 30 minutes. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. To make the filling, first melt the butter in a saucepan over medium heat and add the flour. Stir to combine and cook until the flour begins to brown and has a slightly nutty aroma. While whisking constantly, add the milk and continue to stir until the roux thickens. Remove from the heat and add the grainy mustard. Set aside. In a large bowl, place the cheese, ham, apple slices, lemon zest, and a pinch of salt and pepper. Toss lightly just to combine. Place the dough on a well-floured work surface and roll it into a 12-inch circle. Transfer the dough to the prepared baking sheet. Spread the mustard roux over the middle of the pastry, leaving a 2-inch-wide border along the perimeter. Top with the cheese, ham, and apple mixture. Fold the bare edges of the dough in towards the centre to form a rustic crust. Make an egg wash by beating the egg with the milk. Brush the crust with the egg wash and bake the galette for 25–30 minutes, or until the crust is golden brown and the filling is bubbling. Remove the galette from the oven and allow to cool in the pan for 5–10 minutes before serving

Hoisin Turkey Lettuce Cups

January 12, 2024 Kristen

Hoisin Turkey Lettuce Cups

6 T. hoisin sauce

1 T. soy sauce

1 T. sriracha

1 1/2 tsp. oil

1/3 cup seeded and small-diced red bell pepper

2 cups diced leftover turkey

10 Bibb lettuce cups, each roughly the size of a small hand

1/4 cup finely diced green onion

About 1/2 cup of something crunchy: crispy chow mein noodles are ideal; peanuts or cashews would work great, too

Combine the hoisin, soy sauce, and sriracha in a small bowl. Mix well and set aside. Heat a wok or large skillet over medium heat. Add the oil and swirl it around. Add the bell pepper and cook until softened, about 3 minutes. Add the diced turkey and stir well to combine. When the turkey mixture has been warmed through, add the hoisin mixture and stir quickly, making sure all is coated well. Remove from the heat and divide among the lettuce cups. Top each with green onion and crunchies.

Leftover Short Rib Pasta

January 11, 2024 Kristen

Leftover Short Rib Pasta

leftover short ribs, bones removed and meat pulled, including any sauce (If sauce is short, blend with a bit of heavy cream

kosher salt

1 pound rigatoni

1/2 cup grated Parmigiano cheese

extra-virgin olive oil, for finishing

chopped Parsley, for garnish

Heat up the shredded short ribs and sauce in a large pot along with 1 cup of water. Bring a large pot of well-salted water to a boil. Taste the water to make sure it is as salty as the ocean. Toss in the rigatoni and cook 2 minutes less than it says on the package or bite a noodle to check for doneness (the pasta should be just underdone). Reserve 1/2 cup of the pasta cooking water. Drain the pasta and toss it into the pot with the short ribs and sauce along with the reserved pasta water. Stir to combine and cook for 1-2 minutes. Turn off the heat. Toss in the grated Parmesan and drizzle with olive oil. Stir vigorously to combine.

Polenta Brunch

January 10, 2024 Kristen

Polenta Brunch

Leftover Shredded Short Ribs

Cooked Polenta

Fried Egg

Easy Short Rib Stroganoff {leftovers}

January 9, 2024 Kristen

Easy Short Rib Stroganoff {leftovers}

3 T. cornstarch

3 T. cold water

1 1/2 cups beef stock

2 T. butter

1/2 medium onion, diced

8 ounces cremini mushrooms, stemmed and thinly sliced

Kosher salt and freshly ground black pepper

1/3 cup sour cream

1 tsp. Worcestershire sauce

1 T. prepared horseradish

1 T. finely chopped fresh dill, plus more for garnish

8 ounces shredded leftover Short Ribs

Mix the cornstarch and cold water in a small bowl until very smooth. Put the stock in a small pot over medium heat and, once warm, add the cornstarch slurry and stir or whisk until it thickens, then remove from the heat and set aside. Melt the butter in a large skillet over medium heat, then cook the onion and mushrooms until lightly browned, 3 to 5 minutes. Season with salt and pepper to taste. Add the thickened stock, sour cream, Worcestershire, horseradish, and dill. Stir to combine and add the short ribs. Let simmer for 5 minutes. Serve over egg noodles, rice, or whatever makes sense, maybe with a little more dill for garnish.

Grilled Hoisin Meatballs

January 8, 2024 Kristen

Grilled Hoisin Meatballs

32 small leftover meatballs, about a pound

1/2 cup Hoisin sauce

2 T. chili sauce (Sambal)

1 tsp. sesame oil

2 T. soy sauce

Green onions and toasted sesame seeds for garnish

Combine hoisin, chili sauce, sesame oil and soy in a small bowl and mix well to combine – set aside. Heat grill to medium/high (or oven to 400). Grill meatballs until fully warmed through and just starting to brown with grill markings (or bake in oven until heated thru and beginning to sizzle, about 15 minutes). Put meatballs in a large bowl and toss with some of the sauce, plate and sprinkle with green onion & sesame seeds.

Pesto French Bread Pizza

January 7, 2024 Kristen

Pesto French Bread Pizza

10 leftover meatballs, sliced into rounds

2 T. butter

1 large clove garlic, minced

2 T. flour

1 cup milk

1/4 cup Parmesan cheese

½ C. pesto

1 loaf French bread

1 cup Mozzarella, grated

Put slices of meatball in a bowl and toss with pesto – set aside. Melt butter in a medium pot on low heat, add garlic. Cook about a minute or until just fragrant then whisk in flour. Continue stirring and cook about a minute until it becomes a thick paste. Add milk and whisk to incorporate. When it starts to thicken, add Parmesan cheese and stir well until thick & smooth. Preheat broiler. Cut french bread lengthwise and add a generous layer of the cheese sauce to both cut sides. Add a layer of meatballs and top with mozzarella. Place under the broiler until bubbly, melty and gorgeous. Slice & serve.

Beer Braised Short Ribs (double for planned leftovers)

December 11, 2023 Kristen

Beer Braised Short Ribs (double for planned leftovers)

4 pounds bone in short ribs (about 8)

Kosher salt & fresh ground pepper

Neutral oil, like avocado

4 carrots, cut into 1 inch pieces

4 celery stalks, cut into 1 inch pieces

1 small yellow onion, cut into a medium dice

3 cloves garlic

3 T. tomato paste

3 T. flour

2 cups beef broth

1 bottle (12 ounces) Guinness stout

6 fresh thyme stalks

Preheat oven to 300 degrees. Season short ribs well with salt & pepper. Heat a heavy oven proof pot (like a Dutch oven) and sear short ribs until browned on all sides – (except bone side) until golden brown – about 3-4 minutes total then remove & set aside. Add carrot, celery & onion to the pot and cook until just beginning to soften, about 3 minutes, then add garlic and stir in to combine – cook another 2 minutes. Add tomato paste and flour to vegetables – stir well to combine and cook another minute or so. Put in beef broth & Guinness, stirring well and bring to a boil – turn off heat and add ribs back to the pot long with the thyme. Cover with lid, put in the oven and cook until fork tender – 2 1/2 to 3 hours. Serve with the vegetables and some of the gravy/broth on anything – rice, potatoes, pasta, cauliflower mash.

Chicken Noodle Wonton Soup

December 7, 2023 Kristen

Chicken Noodle Wonton Soup

2 T. oil

1/2 small onion, sliced

2 medium carrots, cut diagonally into thin slices

1 celery stalk, cut diagonally into thin slices

One 1-inch piece fresh ginger, thinly sliced

3 garlic cloves, crushed and roughly chopped

6 cups chicken stock

6 green onions, white and light green parts, cut into 1-inch pieces

8 frozen chicken or pork pot stickers

4 baby bok choy, root end cut off so leaves can separate, then sliced lengthwise

One 3-ounce package instant ramen noodles, seasoning pack removed

8 shiitake mushrooms, stemmed and thinly sliced

8 ounces leftover Chicken

1 T. soy sauce

1 tsp. sesame chili oil (or just sesame oil)

Heat the oil in a medium pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, about a minute. Add the stock and green onions and bring to a simmer. Cook for 5 minutes. Put in the pot stickers and cook for 5 minutes, then add the bok choy, noodles, shiitakes, and chicken. Cook until the noodles are softened, about 5 minutes, then stir in the soy sauce and sesame chib oil. Serve.

Asian Chicken and Cellophane Noodle Salad

October 10, 2023 Kristen

Asian Chicken and Cellophane Noodle Salad

Cellophane noodles, also known as glass noodles, are thin, transparent Asian noodles usually made from mung bean starch and water. They’re great in soups and stir-fries, but we also love them as an interesting base of a chilled, hearty, summery dinner salad.

8 ounces cellophane noodles

3 carrots, peeled and cut into 2-inch-long matchsticks

2 English cucumbers, peeled and cut into 2-inch-long matchsticks

6 T. rice vinegar, divided

1/3 cup soy sauce

2 T. vegetable oil

1 T. toasted sesame oil

1 T. grated fresh ginger

1 garlic clove, minced

2 cups Shredded Cooked Chicken

Bring 4 quarts water to boil in large pot. Add noodles and cook until tender. Drain, rinse with cold water, and drain again to remove as much water as possible. Meanwhile, toss carrots and cucumbers with 2 T. vinegar in large bowl; set aside to marinate for 10 minutes. Whisk soy sauce, remaining 1/4 cup vinegar, vegetable oil, sesame oil, ginger, and garlic together in bowl. Drain and discard vinegar from marinating vegetables. Add noodles, chicken, and dressing to bowl with vegetables and toss to thoroughly combine. Serve.

Coconut Curry Meatballs

October 10, 2023 Kristen

Coconut Curry Meatballs

30 leftover Meatballs

1 T. olive oil

4 cloves garlic minced

1 medium yellow onion diced

13.5 oz coconut milk

6 oz tomato paste

1 tsp cayenne pepper

2 tsp garam masala

1 tsp curry powder

1/2 tsp ginger powder

1 tsp chili powder

salt and pepper

1 T. tapioca flour optional for thickening

water or broth for thinning

In a large skillet heat olive oil over medium high heat. Add onions and cook for 3-5 minutes or until soft. Add in minced garlic and cook for another minute. Pour in coconut milk. Whisk in tomato paste, cayenne pepper, garam masala, curry powder, ginger powder, chili powder, and salt and pepper. Sauce should start to thicken. If you want a thicker sauce, dissolve tapioca starch or corn starch in a bit of warm water and whisk in, bring to boil, reduce to low and simmer. Add meatballs and cover. Cook on med-low for 10-15 minutes or until meatballs are heated through. If sauce is too thick, add a bit of water or broth. Taste for seasoning and adjust spice level as needed. Serve over rice or cauliflower rice, and a side of pita or naan bread. Yum!

Glorious Meatball Pho

October 9, 2023 Kristen

Glorious Meatball Pho

32 ounces beef stock

2 star anise

3 limes

One 1-inch piece fresh ginger, cut into 4 slices

8 ounces rice noodles

8 leftover Meatballs, warmed slightly in a microwave

One 8-ounce bag bean sprouts

1 bunch green onions, white and light green parts only, sliced into thin strips

1 big handful fresh cilantro

1 small red chile, sliced very thinly

Hoisin sauce for serving

Sriracha for serving

Combine the stock, star anise, the juice of two of the limes, and the ginger in a medium pot. Bring to a boil, lower the heat slightly, and simmer for about 15 minutes. Bring a large pot of water to a boil, add the noodles, and cook for 3 minutes. Drain the noodles well and divide among four bowls. Add the meatballs and cover with the stock. Then add some bean sprouts, green onion, cilantro, red chile, and a squeeze of juice from one-quarter of the remaining lime to each bowl. Add some hoisin and sriracha to taste to each bowl and eat.

Pantry Friendly Bow Tie Pasta with Pesto Chicken and Walnuts

September 18, 2023 Kristen

Pantry Friendly Bow Tie Pasta with Pesto Chicken and Walnuts

1 lb bow tie pasta

1 cup cooked chicken, shredded

10 ounces jar pesto sauce

1⁄2 cup chopped walnuts, toasted

Cook pasta according to package directions, drain. Place chicken in a large bowl. While pasta is still warm, add it to the chicken and toss thoroughly. Add entire jar of pesto sauce and toss to coat. Add the walnuts and toss once more. Serve warm or chilled. Garnish with Parmesan cheese if desired.

Sweet & Sour Meatballs

July 26, 2023 Kristen

Sweet & Sour Meatballs

1/2 cup ketchup

1/4 cup soy sauce

2 T. apple cider vinegar

1 clove garlic, minced

1 T. brown sugar

1 T. cornstarch

1 pound ready made mini meatballs

2 cups cooked brown rice

2 green onions, white & light green parts only, thinly sliced on an angle

sesame seeds for garnish

Combine first 6 ingredients in a pot and heat on the stove over medium heat until sauce comes to a slight boil – then turn down heat and simmer. Place the meatballs in the pot, simmer 10-15 minutes until heated through. Serve over rice, garnish sesame seeds and green onions on top.