I have created this site to help people have fun in the kitchen. I write about enjoying life both in and out of my kitchen. Life is short! Make the most of it and enjoy!
Author: ajeanneinthekitchen
I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.
There is something about hawks, as well as all the other birds of prey, that just completely captivates me. I just love them. I always get so excited when I see them too. I think they are just magnificent birds. We have all kinds of hawks all around us. Some types, like Our Red-Tailed Hawks, are very prevalent, and we tend to see those most often. But every now and then, I see other types of hawks too. This time, it was a gorgeous Northern Goshawk, which was a first for me. He was perched up high in my neighbor’s tree, looking so regal.
Other than French fries, empanadas or samosas, which I LOVE, I don’t eat a lot of fried foods. Ordinarily, fried foods don’t agree with me too well, so I have to limit myself. But every now and then, I get a hankering for something fried.
Originally, the plan was to make some fried zucchini rounds. But that didn’t work out so well. One day my zucchini was just fine, and of course, the very next day, when I was planning on frying it up, it had gone bad, just like that. I had already made my batter, and I could taste the fried zucchini too. Needless to say, I was a bit disappointed, for like a fraction of a second, until I realized I had mushrooms I could fry up instead. I love mushrooms, so I was perfectly fine with that idea.
Mushrooms have been around for 1000’s of years, coming first from China. But they first started being used in cookbooks around the late 18th century. As with any recipe that has been around for this long, there are many different versions, and everyone claims theirs is the best. It is all subjective. I personally prefer whole mushrooms that are battered and fried, so that is how I made them. After rinsing them and patting hem dry with a paper towel, I just cut off the very tips of the stems.
Fried Mushrooms
I lb button, cremini or baby portabella mushrooms
1 cup flour
2 eggs, whisked
1/4-1 tsp garlic powder
1 cup panko breadcrumbs
salt & pepper to taste
at least 2 cups vegetables oil for frying
First coat the mushrooms in flour. This helps to give them a crispy coating. Then dip them in an egg mixture. The eggs are the binder that help the flour stick to the mushrooms. The third step is to roll them in breadcrumbs and thoroughly coat them. Panko breadcrumbs are a delicious option.
Then fry them in oil that is high in saturated fats. These are best for frying because they are heat-resistant and have a high smoke point. Some common oils used for frying include canola oil, vegetable oil, and avocado oil. Get the temperature to about 375-400* F. When frying, I usually use canola oil. Salt them and top them immediately after they have been removed from the hot oil. Don’t over crowd the mushrooms. It is best to fry them in smaller batches.
I topped mine with garlic butter and parsley and a sprinkling of Parmigiano cheese, but here are some other ideas for topping and/or dipping too: Garlic butter and parsley, marinara sauce, lemon herb sauce, ranch dressing, tzatziki sauce, or a soy dipping sauce. I have tried my fried mushrooms with all of these sauces, and they all lend a different personality to the mushrooms, and all are great.
WARNING: Fried mushrooms can be addictive. I guarantee you won’t be able to stop at just one. 🙂
Enjoy these on their own or as a compliment to your main meal. But either way, I promise, you’re going to love them.
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
I don’t see too many Belted Kingfishers, but when I do, I get very excited. Yesterday, I had the pleasure of seeing one for a few minutes. He was off in a distance, but fortunately, I have a very good zoom on my camera, so I was able to get a few decent shots before he flew away.
You can tell this is a male Kingfisher, because he is lacking the bright orange band on the belly. For once, a female bird actually has more color than a male bird. 🙂
Life is full of surprises. You just never know what to expect. Be prepared to take it all in before the opportunities disappear. 🙂
Whenever I serve an ethnic dish, I always try my best to keep the whole meal in that theme. When I made my Longaniza with rice, A New Sausage in Town I served it with a traditional Spanish tortilla as well.
The Spanish tortilla is similar to the French omelette or the Italian frittata. It is NOT the same as the Mexican tortilla, which is a type of Mexican flatbread.
The Spanish tortilla is believed to have been created in Navarre, in the Basque region, by a poor housewife who was feeding a general in the First Carlist War. All she had was eggs, potatoes, and onions, so she combined them together to create a “tortilla”. The general liked it so much that he made it a very popular dish all throughout the region. Today, the Spanish tortilla is a staple eaten and enjoyed all over Spain. It is enjoyed as a tapa or as a light meal.
Spanish Tortilla
I used my leftover potatoes from when I made my Dutch potatoes Dutch Potatoes. So my potatoes were multi-cultural indeed. They went from being Dutch to Spanish in the coarse of a couple of days. 🙂 All the ingredients were already in the mix of potatoes, so all I had to add was eggs and re-cook everything.
Because my potatoes and onions were already cooked, I just got a small skillet very hot, added some olive oil and butter, then layered the potatoes in the pan and poured my beaten eggs over the potatoes and swirled them around to fill the pan and to cover the potatoes. I cooked it for about 2-3 minutes, then carefully flipped it over and cooked the other side for an additional 2-3 minutes, or until golden brown.
Spanish Tortilla
I will give you the recipe for when you are making it without the benefit of already having leftover cooked potatoes. 🙂
2-2 1/2 cups olive oil
8 Yukon gold potatoes, sliced into thin rounds or cubed
1 yellow onion, sliced very thin
6 eggs
salt to taste
Heat about 1/2 inch of oil in a large pan and get hot. Add the potatoes and onions to the oil, adding more if necessary, to cover the potatoes and onions. Turn down the heat and cook until the potatoes are soft and golden, stirring occasionally.
In a separate bowl, beat the eggs with the salt. Mix in the potatoes and onions and let stand for about 15 minutes.
In a smaller pan, add about 2 TBSP of oil and add the egg and potato mixture after the pan is hot. Cook for about 30 seconds at a medium-high heat, then turn the heat down and continue to cook for a few minutes or until the edges are browned and the center is still soft. Cover with a plate or another pan, and carefully flip over and slide back into the hot pan to cook the other side.
Once the tortilla is cooked and browned on both sides, let it set for a couple of minutes before slicing and serving. !Desfruta!
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
We hear the bullfrogs at night quite often, especially when we have the windows open. But in the 18 years we’ve lived on these lakes, I have never seen one; until today. He let me get a couple of shots of him, then off he went, back into the water. I will name him Jerimiah, after the old song from 1970, by Three Dog Night.
I love sausage; all kinds. I saw a new sausage, or at least new to me, at Costco, and I just had to try it. It’s called Longaniza.
The history of longaniza sausage can be traced back to Southern Italy, where it originated as Lucanica. The sausage was adopted by the Ancient Romans and spread to Spain through military contact. During the Spanish Empire, longaniza spread to other cultures around the world, and today many countries have their own versions of this tasty sausage. It is similar to both chorizo and linguica. Here are some of the different versions:
Spanish longaniza
A fresh pork sausage that’s flavored with garlic, paprika, aniseed, cinnamon, and vinegar. It’s usually eaten cooked, unlike Spanish chorizo, which is typically cured and smoked.
Puerto Rican longaniza
Originated in 1934, when Doña María Ortiz began hand-making pork and chicken sausages. Her recipe became so popular that it sustained her family for generations.
Pampanga longganisa
A sweet Filipino sausage that’s typically longer and thinner than other Philippine sausages. It’s made with pork, garlic, brown sugar, black pepper, coarse salt, and vinegar.
Vigan longganisa
A salty, garlicky, and sour Filipino sausage that’s air-dried. It’s made with ground lean pork, annatto, brown sugar, garlic, onions, bay leaves, soy sauce, vinegar, black pepper, and salt.
Lucban longganisa
A Filipino sausage that’s characterized by its use of oregano and its garlicky and sour taste. It’s made with coarse and lean pork, pork fat, coarse salt, onions, garlic, oregano, paprika, peppercorns, sugar, and vinegar.
I think, but I am not sure, the version I bought was from the Dominican Republic. But who knows. I am learning about this delicious sausage along with you. It’s news to all of us. I had no idea this type of sausage was so popular all over the world. But after preparing it and enjoying it, I can certainly understand why it is. The recipe I made was a Dominican recipe. I made a Dominican version of paella using my new found loganiza sausage.
Longaniza Sausage & Rice
The Dominican name for this delicious dish is Locrio de Longaniza. It is very similar to paella. Of course I personalized it and made it my own too. 🙂
2 lb Longaniza sausage
1 tsp chili lime seasoning
1/2 red bell pepper, diced medium
1/2 yellow bell pepper, diced medium
1 TBSP garlic
1 red onion, diced medium
1 cup mixed olives and Peruvian peppers, olives cut in half
3-4 medium tomatoes, diced
2 cups rice
4 cups chicken broth
salt & pepper to taste
1 tsp dried oregano, and/or marjoram, or 1 TBSP fresh
1 tsp dried thyme, or 1 TBSP fresh
olive oil and/or lime olive oil for cooking
1/3 cup chopped cilantro, divided
In a very hot skillet, add the oil(s) and completely brown the sausage. Remove from the heat and let cool slightly before cutting into pieces about 3 inches long. Set aside and keep warm.
Add the peppers, onions and garlic to the oil and cook for about 5-7 minutes, or until al dente.
Add the rice and saute for about 1-2 minutes.
Add the chicken broth, tomatoes, olives, Peruvian peppers, if using, and seasonings. Mix together thoroughly, then add the sausage, and half of the chopped cilantro on top. Cover, bring to a boil, then reduce the heat to a simmer, and cook for about 15-20 minutes, or until most of the water has evaporated and the rice is cooked. Stir occasionally.
Since this was originally a Spanish dish, and I LOVE my Spanish food, I served it with a Spanish tortilla on the side, and a Spanish Rioja on the side.
!Esta mui delicioso!
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
I made some Dutch potatoes, based on the recipe from our very own Gail at Snapshotsincursive at https://snapshotsincursive.com/. Thank you Gail for this delicious recipe idea. Gail is one of my blogger buddies, who at the moment is still virtual, but I know once we meet in person, we will be fast friends. Mine did not turn out as golden brown as I would have liked, ONLY because Larry was in a hurry to eat before going to the Av’s game and I had to take them out of the oven early. Had I left them in the oven longer though, they would have browned up nicely and would have been crispy on the outside and velvety on the inside. You can see they were beginning to crisp up. They just needed more time in the oven. Oh well. Life happens. All you can do is roll with it and do the best that you can. But they were still delicious. 🙂
Dutch Potatoes
I used Russet potatoes and sliced them very thin, since this is what I had at the time. Gail’s recipe called for baby potatoes. So you can use any kind of potato that works best for you, or what you have on hand at the time. I also did not have fresh oregano, but I had thyme and rosemary. So as usual, I changed things up a bit, but you are all used to that by now. 🙂
Preheat the oven to 400*F or 200*C.
Spray a 9×13 pan with cooking spray.
4-5 large russet potatoes, peeled and sliced into very thin rounds
1 stick butter, melted
1 TBSP garlic
3-4 sprigs fresh thyme
2 sprigs fresh rosemary, stemmed and chopped fine
salt & pepper to taste
1 cup shredded or shaved Parmigiano cheese
Boil the potatoes for about 12-15 minutes to soften them. Drain, then spread out in a single layer in the prepared pan.
Combine the butter, herbs, garlic and salt in pepper and mix together thoroughly. Then pour over the potatoes.
Add a generous layer of shaved or shredded Parmigiano cheese on top of the potatoes and bake for at least 30 minutes, or until they are golden brown and crispy on the outside.
When they are done, sprinkle a little parsley on top and serve them next to your favorite entree or main part of the meal and enjoy.
Once again, thanks to my friend Gail for the inspiration.
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
I am featured in the article along with eight other people who also have some fantastic ideas about how to use up Thanksgiving leftovers.
Here is the article, written by Allie Drinkward. You can read it here, but also, please check it out on the Rent.Blog website too, at Rent.Blog https://www.rent.com/blog/
Once Thanksgiving dinner comes to an end, many of us are left with a bounty of delicious leftovers—turkey, stuffing, cranberry sauce, and more. Instead of letting these culinary treasures languish in the fridge, why not transform them into exciting new Thanksgiving leftover recipes?
In this article, we’ll explore creative ways to repurpose your Thanksgiving leftovers, turning them into mouthwatering meals that keep the holiday spirit alive. So, whether you’re hosting the holiday at your new home in Moreno Valley, CA, have a full fridge in your apartment in Auburn, AL, or are attending a late Friendsgiving celebration at a rental in Orem, UT, let’s dive into the art of reusing leftovers and discover how to make the most of this festive bounty.
1. Turn your turkey into soup
Transforming your Thanksgiving turkey into a hearty soup is a delicious way to savor every last bite of the feast. It’s the perfect combination of extending the holiday spirit while minimizing waste and meal-prepping soup for the upcoming sick season.
Amy Davis, a registered dietitian nurse and owner of Amy Davis Nutrition, shares her favorite way to reuse her leftovers, “I love using turkey in an immune-supporting turkey and veggie soup.”
Need inspiration for a recipe? Davis recommends, “Start by sauteing some onions, carrots, celery, ginger, garlic, and spices of choice in a large stock pot. Once those are translucent, add the leftover Thanksgiving turkey and stock (bonus if you use the turkey carcass to make turkey stock) and let simmer for about 30 minutes. Serve with leftover rolls and enjoy the immune-boosting benefits while avoiding food waste.”
Turkey soup not only breathes new life into your leftovers but also brings the family together for a cozy meal. Embracing this tradition ensures that the flavors of Thanksgiving linger long after the holiday is over.
2. Use up the potatoes
Once you’ve taken down your Thanksgiving table decor, leftover potatoes from your feast can be transformed into a comforting and delectable cheesy puff recipe. For a dish that not only makes the most of your leftovers but also brings a warm, homey flavor to the table, Tina DiLeo, chef and blogger at Cheftini shares her go-to recipe to use up those potatoes.
“In my Italian family, Thanksgiving side dishes are the main event. Leftovers are a given, so I love repurposing them into dishes like potato croquettes,” says DiLeo. “These puffs are a delicious and creative way to use up Thanksgiving leftovers.”
The chef continues with the puff-making process, “To make these, I take any leftover mashed potatoes and add veggies like broccoli or peas, grated cheese, egg, and seasonings. Then I roll them into balls, coat them in a crushed cornflake and panko breadcrumb mixture, chill, and bake for about 25 minutes.”
What could possibly be more comforting and satisfying than a recipe that beautifully combines the rich, creamy goodness of cheese with the hearty, beloved flavors of potatoes?
The full recipe for Tina’s potato croquettes can be found on Cheftini.
3. Create a pumpkin turkey enchilada
Reusing leftover turkey to make pumpkin turkey enchiladas is a creative way to reinvent your Thanksgiving feast. Jeanne Jones, blogger at A Jeanne in the Kitchen, crafted together a few fantastic Thanksgiving leftover recipes that are hard to not indulge in. Her pumpkin turkey enchiladas are not only a delightful fusion of flavors, but the creamy pumpkin combined with savory turkey and spices creates a mouthwatering dish that’s sure to please everyone at the table.
“I am still using up the leftovers from our Thanksgiving feast. This time, I made turkey enchiladas with a pumpkin cream sauce. The whole meal was re-created from leftovers, and believe it or not, I still have a lot more to go through too,” states Jones.
“Enchiladas in general are a great way to use up leftovers, but why not make them festive as well? I had just enough pumpkin puree for this dish, and then also used up some of the turkey and vegetables to make very tasty enchiladas. Then I served them over some leftover corn and rice.”
“A post-Thanksgiving classic in South Louisiana is turkey and andouille gumbo,” state Tom and Mary Ann Fitzmorris, food writers at The New Orleans Menu and hosts of The Food Show.
To truly savor the autumnal flavors from the holiday, turkey gumbo is an excellent way to make use of Thanksgiving leftover recipes. It transforms simple leftovers into a rich, comforting dish that loved ones can enjoy.
“When the bird has become a carcass, it goes into a pot submerged in water until the meat falls off the bones. The Trinity (onion, bell pepper, and celery) is chopped and added to a roux until the vegetables are translucent,” the Fitzmorris’ share. “The broth and bone meat are added to a roux with chunks of spicy andouille (preferably smoked first). Simmer these together and you’ll never view turkey bones the same way again.”
Creating an interactive leftover dish for the kids is a fun way to involve them in the kitchen while minimizing food waste. A fun hands-on experience encourages creativity and allows them to personalize their meals, making it a delightful and engaging way to enjoy leftovers together as a family.
“The morning after Thanksgiving, we love a hearty breakfast in our house to fuel up for a day of shopping,” says Crystal D’Urso, blogger at Treasure Coast Mom. “Our favorite is taking leftover stuffing and mixing in an egg. We then crisp it up in a waffle maker and top with all of the fixings (brie cheese, gravy, turkey slices, cranberry, and even green beans).”
D’Urso concludes, “You can’t go wrong with any of the sides and it makes it fun for the kids to ‘decorate’ their Thanksgiving waffle.”
6. Steep leftover fruits into a syrup
Liz Crain, author and co-organizer of Portland Fermentation Festival, shares her suggestion for how to use up those beautiful leftover Thanksgiving fruits. “There are often a lot of tasty fall fruits on the table, and after the big feast, I love to chop, simmer, and steep them into various DIY fruited syrups and shrubs.”
Crain continues, “I often add them to my fizzy water kefirs that I home-ferment, splash them into soda water, and all different cocktails and mocktails. It’s a fun way to extend the holiday with something tasty and festive.”
These fruity syrups not only add a sweet touch to post-holiday drinks but also elevate your Thanksgiving leftover recipes, transforming simple drinks into delightful treats that celebrate the flavors of the season.
7. Tackle turkey taquitos
Another way to savor those holiday flavors in a new form is by crafting turkey taquitos. As you shred the turkey and mix it with spices, the warm, comforting aroma fills the kitchen, making it feel festive all over again.
“One of my favorite Thanksgiving leftover recipes is turkey taquitos,” states LaToi Storr, lifestyle and wellness blogger, content creator, and podcaster at ToiTime. “You combine as many of the fixings like shredded turkey, stuffing, mashed potatoes, and even cranberry sauce with cheese inside of a tortilla. Then you close it with a toothpick and fry it.”
Storr assures that it’s a quick and easy-to-grab on-the-go food, perfect for when you want to relax or begin your holiday preparations.
8. Squash it up
Spaghetti squash is a true autumn delight, offering a sweet, nutty flavor that perfectly complements the season. As the weather cools, roasting it brings out its natural sweetness, creating a warm, comforting dish.
“Roast your halved spaghetti squash (cut in half, seeds removed, drizzled with olive oil and salt) at 350 degrees FT for 30 minutes. Remove from the oven and let cool slightly,” shares Lily Stark, development and communications associate at Pilot Light, a chef-founded nonprofit that brings food education into classrooms. “Next, fill each half with leftovers. Shredded turkey, stuffing, mashed potatoes, and green bean casserole are our favorites, but anything you have left over will do.”
To finish off the delectable squash, Stark concludes, “Then, lightly cover each half with foil and broil for 5-10 minutes to reheat. Top with reserved gravy and enjoy your holiday meal with an extra helping of veggies.”
Incorporating spaghetti squash into your fall meals adds both flavor and nutrition to your plate. With its delightful taste and versatility, it’s sure to become a beloved seasonal staple.
9. The turkey roundup
The turkey truly takes center stage during Thanksgiving, captivating everyone with its savory aroma and golden-brown skin. Once the feast is over, the fun continues with a bounty of delicious ways to create Thanksgiving leftover recipes.
“My family loves making turkey sandwiches the day after. Another delicious way to reuse turkey is by throwing it in a crockpot for a cozy soup,” recommends Amber Bowie, owner of Mackenzie Madison of Philadelphia, a children’s boutique with handmade clothing.
From hearty soups and flavorful casseroles to zesty tacos and comforting sandwiches, the possibilities are endless. Each dish offers a unique way to celebrate the star of the show, ensuring that the joy of Thanksgiving lasts long after the last slice is served.
Creative Thanksgiving leftover recipes: Savor every bite
Reusing leftovers is not only a practical way to reduce food waste but also an opportunity to spark culinary creativity. By utilizing creative Thanksgiving hacks to transform your festive fare into new recipes, you can extend the joy of the holiday season well beyond the dinner table. So, next time you find yourself with a fridge full of leftovers, remember: with a little imagination, you can create delicious meals that keep the spirit of gratitude alive long after the last bite has been taken.
Thank you so much Allie for including me and my recipe for Turkey Enchiladas in this fun and creative project. Happy thanksgiving to you and yours and everyone at Redfin/Rent.Blog.
Allie is a Content Marketing Coordinator at Redfin and resides in beautiful North Idaho. When she’s not working, she enjoys walking her dog at the lake, spending quality time with her family, and cheering on the Red Sox. Her dream home is a ranch-style farmhouse on acreage in the Idaho countryside.
I love anything shrimp, and I love to spice things up. So when I found this recipe for siracha shrimp, I was all over it. Shrimp and siracha sauce have been paired together since the 1930’s.
Siracha sauce was created by a Thai chef and entrepreneur, Thanom Chakkapak. The sauce was originally a thin, vinegar-based chili sauce that was aged naturally. Ms. Chakkapak named the sauce after her hometown, Si Racha. Soon this sauce was very popular all throughout Thailand, and was especially popular when served with seafood or as a dipping sauce. Siracha sauce traveled to Vietnam, where it became popular there as well, and then to China, and from China to the United States. Siracha sauce is very popular here in the States. I almost always have some on hand, because we love spicy food.
Siracha Shrimpand Vegetables
Of course I doctored up the recipe! Would you expect anything less of me? 🙂 I added vegetables to the recipe and made it a complete meal.
1- 1 1/2 lb large shrimp, peeled and deveined
1 1/2 TBSP oil
1 tsp sesame oil
1 TBSP garlic
1 TBSP ginger
1 tsp chili flakes or red pepper flakes
1/2 cup water
3 TBSP siracha sauce
2 tsp soy sauce
2 TBSP brown sugar
2-3 carrots, sliced
1 red bell pepper, diced
1 can baby corn, drained and cut into chunks
1/2 cup green onions, sliced Asian style
sesame seeds for topping
red chilies for topping
Combine the seasonings, water, siracha sauce, brown sugar, garlic, ginger, chili flakes and sesame oil together and set aside.
Get a large skillet very hot and add the oil. Then add the shrimp and cook until it’s done and nice and pink. Once it is cooked, remove it from the skillet, set aside and keep warm.
Add the corn, carrots and peppers to the oil and saute for about 5-7 minutes, or until the vegetables are al dente.
Add the shrimp back into the vegetable mix together thoroughly, then add the sauce. Bring to a boil, then reduce the heat and simmer, sitting frequently, for about 5-7 minutes. Mix in about 1/2 of the green onions right at the very end of the cooking process.
Serve over rice and top with more green onions, sesame seeds and a sprinkling of red chilies, or any combination thereof. All are optional. I served it with some potstickers and completed the meal with a crisp white blend. Delicious!
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
I haven’t seen nearly as many of our resident Canadian Geese lately, and I don’t know why. They are starting to come back, but they are usually here year round. That being said, one of my Canadians looks so pretty perched upon a bunch of fall leaves. How could resist taking a picture? It seems like I am not the only one who loves our beautiful fall colors.
Have a beautiful day and enjoy it in all its colors.
A Jeanne in the Kitchen 