Monday, November 30, 2015

"What's in the kitchen?" Snacks

After a big holiday like Thanksgiving, I like to try to make something a little less ordinary than turkey sandwiches, like meatloaf using the stuffing (VERY tasty, by the way!). This week we made quiche Lorraine with the leftover ham and turkey tortilla soup! Both of these are "what's in your kitchen?" type snacks because you can pretty much throw anything in there that works for you.

Recipes ahoy!

Quiche Lorraine

Ingredients


8 eggs
Milk (approximately 1/4 C)
Pie crust (do NOT add sugar, but instead add spices - we added thyme and fresh ground pepper!)
Onions (we had green onions, but they did the trick!)
Ham
Cheese
Any other leftover veggies
Salt & pepper to taste

How To


Preheat the oven to 400. Mix and roll out the crust, and poke a fork all through the bottom and around the sides. You'll bake the crust for a little bit first so it doesn't get soggy, and the poke holes keep it from getting too bubbly! Put it in the oven for about 10 minutes. Meanwhile, mix the other ingredients - I usually put the "heavy" stuff in the bottom of the pie crust and pour the liquid parts on top, but either way works great! Bake for about 30-45 minutes, or until nothing "waves" or "jiggles" at you when you shift the pie pan. This is a VERY scientific way to bake, I'm tellin' ya! Enjoy for breakfast, brunch, dinner, or a snack :)

Turkey Tortilla Soup

Ingredients


Leftover turkey, shredded
3-4 C chicken broth
1 can of refried black beans
Oil (or bacon grease for flavor if you have it!)
1 large clove of garlic, diced
1 jalapeno, diced
1 onion (or some green onions, since that's what we had on hand!), chopped
Cherry tomatoes, chopped (or a can of diced tomatoes, or carrots, or whatever veggies you have!)
Tsp of Cumin (I also added some random pork rub that I had - just throw in whatever spices you like!)
Salt to taste
1 C of rice
Cheese, cilantro, lime, tortillas or chips for garnish

How To


Make the rice in a small pot following instructions. In a larger pot, heat up the oil/bacon grease and saute the jalapeno, garlic, tomatoes and onions until soft, then add the spices. Be careful inhaling the jalapeno - it gets spicy!! Meanwhile, preheat the oven to 400, spray some corn tortillas on both sides with cooking spray, and heat them in the oven for about 5 minutes per side to get crunch! (Or use chips ;)) Add in about 1/2 of the can of refried black beans and slowly pour in the chicken broth. Mix it so it is smooth and as "brothy" as you like - some people prefer thicker soup and others more watery. About 2-5 minutes prior to meal time, add in the shredded turkey. Put some rice in the bottom of the bowl, ladle out the soup and top with cheese, cilantro, lime and tortilla strips! Enjoy!!
Merry leftovers ;)

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