Greek Vegetable Bean Soup

The ingredients here are pretty traditional for a veggie bean soup, but the addition of lemon and olive oil to the broth takes this dish to another level — one the Greeks call Fasolada.

I found the recipe in a Costco member magazine and made 3 big batches all at once, so that I could share it with two other families.

And that's how I ended up tweaking the recipe. Because when I got to making the pot for my house, I ran out of a few things.

The end result is a delicious lunch or dinner. You'll have amazing leftovers or enough to freeze for a second meal.

Mangia! Mangia!
Andrea

Greek Vegetable Bean Soup
Inspired by this recipe from Costco

3 cans white beans (like Northern), rinsed and drained
1/2 cup plus 2 tablespoons olive oil
2 medium-large white onions, diced
4 celery stalks with leaves, diced
4 medium carrots, peeled and chopped into half moons
2-3 garlic cloves, minced
24 ounces diced tomatoes, with juice
6 cups water
1 large lemon, cut in half
2 teaspoons salt
1 teaspoon ground pepper
Juice of 1/2 a large lemon
1/2 cup chopped fresh parsley
Crumbled feta cheese for topping

Place a stock pot or Dutch oven over medium-high heat. Warm 2 tablespoons olive oil. Add onions, celery, carrots and garlic. Sauté until onion is translucent, about 3 to 5 minutes.

Add drained beans, tomatoes, water, olive oil, halved lemon and salt and pepper to pot. Bring to a boil, then lower heat and simmer for 1 hour. Add lemon juice and parsley.

Ladle into bowls and top with feta cheese. Serve with a chunk of crusty bread.

Creamy Shrimp Salad

When I served this salad, my husband was surprised to see large whole shrimp — which is why I decided to try this recipe.

I usually associate shrimp salad with those tiny "salad shrimp." An email from the Food Network highlighting this dish caught my eye.

This is perfect for a warm day or when you need a meal that you can prep ahead of time. (The dressing tastes even better if it has time to sit in the fridge for a bit.) Creamy shrimp salad is good on buns for lunch or on top of greens for a light dinner. Leftovers stand up well in the fridge, too.

Mangia! Mangia!
Andrea

Creamy Shrimp Salad
Inspired by this recipe from Ina Garten

2.5 to 3 pounds of large shrimp, peeled and deveined, tail off
1 to 2 tablespoons olive oil
Kosher salt and fresh ground black pepper
1 cup mayonnaise
1 tablespoon orange zest (about the amount you can get from 2 oranges)
2 tablespoons freshly squeezed orange juice
1 tablespoon white wine vinegar
1/4 cup minced dill
2 tablespoons drained capers
2 tablespoons red onion, diced small

Preheat oven to 400 degrees. You will need one or two large baking sheets so that the shrimp can be arranged in a single layer.

Place shrimp, oil, salt and pepper on a large baking sheet and toss together. Roast for 6 to 8 minutes or until is pink and cooked through. Remove from oven and let cool.

In a medium bowl combine remaining ingredients to make the dressing, beginning with the mayonnaise. Stir well. Add shrimp to a large bowl and pour about 1/2 the dressing on top. Gently stir to evenly coat.

Add more dressing to taste or until all shrimp are coated. Save any extra dressing in the fridge to add to leftover salad or to spread on buns or bread if you make shrimp salad sandwiches. A garnish of orange slices would be nice, too.

Andouille Sausage Skillet Macaroni

I recently made a Slow Cooker Low Country Boil and had leftover andouille sausage. Here's what I did with it — make Andouille Sausage Skillet Macaroni.

Disclosure: I Googled "andouille sausage recipes" and this one — One Pot Andouille Sausage Skillet Pasta — is the first that came up. (Congrats, Damn Delicious, your SEO worked!)You will see this recipe calls for 12.8 ounces of sausage. I had just 8 ounces of leftover sausage, but I had a little more ground beef than needed to make Easy Crockpot Mexican Lasagna, so I improvised and used some of that.

Verdict: The hubs liked it a lot. Penny and I liked it and Penny even took it in her Thermos for two day camp lunches. Lucy didn't like it; there's always one.

XOXO,
Amy

Andouille Sausage Skillet Macaroni

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 (12.8-ounce) package of smoked andouille sausage — or if you are short on sausage, supplement with some ground beef
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes
1/2 cup milk
8 ounces elbow pasta, uncooked
Salt and pepper to taste
1 cup shredded pepper jack cheese — or cheddar/pepper jack, or whatever cheese you choose

Heat olive oil in a large skillet over medium high heat. Add garlic, onion, meat(s) and cook, stirring frequently until sausage is lightly brown and ground beef is cooked through — about 3-5 minutes.

Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste.

Bring to a boil; cover, reduce heat and simmer until pasta is cooked through — about 14 minutes.

Remove from heat and top with cheese. Cover until cheese has melted — about 2 minutes.

Serve immediately.

Roasted Carrot & Chinese Five Spice Soup

If you've never tried Chinese Five Spice, spring is a great time to experiment. The blend of anise, cinnamon, star anise, clover and ginger is the perfect pair for roasted carrots and other root veggies or potatoes.

These carrots make a nice side dish for chicken, ham or grilled steak.

Alas, my boys are not big fans of roasted vegetables, so we usually have leftovers – which I look forward to. This way I get to make soup. I always have some chicken stock on hand, so making soup is a quick way to get lunch or dinner on the table.

The simple formula of vegetable + stock + spices works like a charm with many different vegetables (butternut squash, acorn squash, potatoes, carrots) or veggie combos (sweet potato and carrot.) Be sure to have fun with the spices. Nutmeg or pumpkin pie spice is nice with squash; a little curry or cumin or ginger goes well with carrots. Give it a try and let us know what you come up with.

Mangia! Mangia!
Andrea

Roasted Carrot & Chinese Five Spice Soup

1 pound carrots (baby or whole) peeled and cut into 1-inch or 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1/2 of a large onion, cut into chunks
1 or 2 tablespoons olive oil
3 teaspoons Chinese Five Spice, divided
Salt and pepper
2 cups chicken or vegetable stock
1/4 teaspoon Chinese Five Spice

Preheat oven to 400 degrees. Spread all vegetables on cookie sheet. Drizzle with the oil. Sprinkle with 2 teaspoons Chinese Five Spice, salt and pepper. Toss to coat vegetables in oil and spices.

Roast for 40 to 50 minutes, tossing every 20 minutes or so. Cook until the carrots are soft all the way through when pierced with a fork.

Remove from oven and let cool.

If you have an immersion blender, place the vegetables in a large pot. Add 1 1/3 cups of stock. You can also use a regular blender, but you may need to blend the vegetables and stock in batches. Blend until smooth.

Taste soup mixture. Add additional Chinese Five Spice, salt and pepper as you like. If soup is too thick, blend in more stock, adding 1/3 cup at a time.

Once you obtain the consistency and seasoning that you prefer, heat the soup in a pot on the stovetop, or in a microwave-safe bowl.

Enjoy as is or with a side of toasted pita or other bread.

Parmesan Herb Risotto & Leftover Risotto Cakes

If you've never made risotto I am here to tell you how easy it is.

The myth of constant stirring required to obtain the creamy rice texture scared me off for years. But then I took the plunge. I followed the directions on whatever brand of arborio rice I purchased and got to mixing.

Here's why risotto is one of my go-to meals in colder months: it can be fancy enough for company and it's a warm and filling side dish or main meal for everyday, too.

The trick with risotto is to make sure you don't stray too far from the stove. While you do need to stir the rice often, it's OK to take small breaks to chop herbs or rest your arm.

Best thing about risotto? It is so versatile! So many combinations of vegetables, cheese and even shrimp or chicken work well in this saucy rice dish.

And if you are lucky enough to have leftovers, you can let the kids make risotto cakes the next day.

Mangia! Mangia!
Andrea

Parmesan Herb Risotto

1/2 cup chopped white or yellow onion
2 tablespoons olive oil
4 tablespoons butter, divided
1 cup arborio rice
2 cups chicken broth, divided
1 cup white wine (Use your favorite. Chardonnay or Savignon Blanc work well in this recipe.)
1/2 cup Parmesan cheese
1/3 cup chopped fresh herbs (this time I used oregano and parsley)

Note: If you plan to double this recipe use a 4 1/2 quart or a 5 quart pot.

In a 2 quart or 3 quart pot, heat oil and butter until butter is melted. Add onion and saute for about 3 minutes. Add raw rice and stir for another 2 minutes, or until lightly browned.

Add one cup of chicken broth. Continue cooking and stirring until liquid is absorbed. Add second cup of chicken broth and keep stirring until broth is absorbed. Add 1 cup wine and stir until no liquid remains.

Remove from heat and stir in remaining butter, parmesan cheese and herbs. Mix until butter and cheese is melted. Eat while still warm.

Leftover Risotto Cakes

Leftover risotto
1 or 3 Mozzarella cheese sticks
Plain or Italian seasoned bread crumbs or panko (1/2 cup is plenty for 4 risotto cakes)
1 to 2 tablespoons olive oil

Warm risotto in microwave for a minute or two so it is easier to handle. Scoop up a heaping tablespoon of leftover  risotto and form a large ball. Repeat until all of your risotto is used.

Unwrap a mozzarella cheese stick and cut it into pieces about a 1/2 inch long. One cheese stick will fill 4 risotto cakes. Poke a hole in each risotto ball. Insert one piece of cheese into ball and reshape so that the hole is covered and closed.

Pour breadcrumbs into a shallow bowl. Gently roll risotto balls one at a time in bread crumbs to coat.

Heat oil in a skillet. Place risotto balls in skillet and slowly flatten with a spatula. Cook for about 3 to 4 minutes and then turn risotto cakes over. Cook for another 3 or 4 minutes, or until a nice crispy brown crust forms.

Remove from skillet and place on a plate lined with paper towels. Serve warm with a green salad or use as a side dish for steak, pork chops or chicken.

Easy Yellow Curry Shrimp Pasta

Busy moms need secret sauces. Plain and simple. And I am here to share one of mine with you. Trader Joe's Thai Yellow Curry Sauce. I always have a bottle or two of that -- and Trader Joe's Thai Red Curry Sauce, for that matter -- in my pantry. I also always have a bag of frozen shrimp on hand, too. I snatch up a bag or two whenever they go on special at the grocery.

One day when short on time and without a fully stocked fridge and pantry, I made up this easy, yummy dish. Easy Yellow Curry Shrimp Pasta yields a ton of leftovers, which is also nice. It's now a regular go-to and a hit with my family (excluding one of the daughters, because there's always one) and my neighbors, the beneficiaries of leftovers.

XOXO,
Amy

Easy Yellow Curry Shrimp Pasta

1 medium to large onion, chopped
2 yellow squashes, diced
Olive oil
1 to 2 pounds shrimp, peeled and deveined
Red pepper flakes
16 ounce box of angel hair pasta
1 bottle of Trader Joe's Thai Yellow Curry Sauce

Heat a splash or two of olive oil over medium to medium high heat and add in the onions and yellow squash. Meanwhile, start a pot of water to boil for the pasta.

Saute veggies for two to three minutes. Add in the shrimp and a pinch or two of the red pepper flakes. Cook until shrimp is pink and opaque. This will take just three to four minutes.

Cook entire box of angel hair pasta according to package directions. Drain pasta and in a large bowl or pot combine pasta with shrimp, veggies and curry sauce.

Eat. Enjoy. And don't forget to share with your neighbors.

Ham and Cheese Oven Omelette

My mom cracks me up. She doesn't mean to, but she does. For example, ham nibbies. What is a ham nibbie, you ask? Well, let me tell you.

My mom found a particularly good price on ham and purchased an extravagant amount. You can't have too much ham, right? Wrong. After eating ham for several days in a row, there was still quite a bit of meat in the pan. So, my clever mom diced up the remaining leftovers and popped it in the freezer.

Fast forward a few weeks, and I ask Mom what's for dinner. "Ham nibbies."

"Uh, mom, what are ham nibbies?"

She pulls the diced leftover ham out of the freezer and holds it aloft. "Ham nibbies!" she exclaims proudly.

While I wouldn't recommend serving your family a plate piled high with plain old ham nibbies for dinner, they are perfect for making a Ham and Cheese Oven Omelette.

Let's get cooking!
Erin

Ham and Cheese Oven Omelette
Adapted from Williams Sonoma and inspired by leftover Apricot Mustard Glazed Ham
Serves: 6

8 eggs
1 cup milk
1/4 teaspoon salt
Pinch of ground nutmeg
1 1/2 cups diced (or thinly sliced) ham
1 cup shredded smoked Gouda or cheddar cheese
1 1/2 cups French bread or baguette cubes (1/2" cubes)
1 tablespoon olive oil
Salt and pepper

Preheat oven to 350 degrees. Grease an 8" square baking dish and set aside.

In a large bowl, whisk eggs until thoroughly blended. Whisk in milk, salt, and nutmeg. Stir in ham and cheese. Pour egg mixture into the prepared baking dish. (If you're preparing the omelette ahead of time, at this point you can cover it with plastic wrap and pop it in the oven until you're ready to bake it.)

In a separate bowl, toss bread cubes with olive oil and salt and pepper to taste. Sprinkle bread over the egg mixture. Bake for about 40 minutes, until the eggs are set and golden brown around the edges. Serve hot.


P.S. Looking for a side dish? This rich Ham and Cheese Oven Omelette pairs perfectly with a refreshing salad like this one with oranges and fennel.

Freezer Food

Did I tell you that we're moving? Yep, we're blowing town in June and heading down south to Charlotte, North Carolina. The husband has a job there for a year. We're thrilled about the new adventure, but I get all misty when I think about leaving Milwaukee. I'll miss our little house and my favorite grocery store. I'll miss butterburgers and frozen custard. But mostly I'll miss the people. Milwaukee is full of good people.

I better not go on about the move or I might start sniffling, and that won't do us any good. The point is this: we've been busy bees getting our house ready to sell, and I don't have a new recipe for you today because I haven't been cooking much. But even though I haven't been busy in the kitchen, we have been eating home-cooked meals.

You're probably asking yourself, "How in tarnation are you eating homemade dinners if you're not cooking?"

Quite simple, my friends. I'm raiding my freezer stash. Now pardon me while I sit back and smile at my own genius for having a freezer stash.

Today I'm sharing my favorite freezer-friendly recipes. So when you're selling your house—or fighting off a cold, snuggling a newborn, or just don't feel like cookin'—you'll be prepared with a stockpile of dinners that just need reheating. Get ready to marvel at your own ingenuity.

Sloppy Joes: Man, I love these sloppy joes! The sweet and tangy sauce knocks my socks off. Make a double batch and pop an extra meal's worth in your freezer. Do yourself a favor and serve them with tater tots. You'll have a delicious flashback to the school cafeteria.

Slow Cooker Thai Peanut Pork: This is one of the most popular recipes here on HDHH. It's also one of my favorites to bring when a friend needs a meal because it reheats so well. Serve it over rice or in leaves of butter lettuce for a take on Asian lettuce wraps.

Roasted Sweet Potato & Carrot Soup: Soup freezes beautifully. This creamy-without-the-cream soup makes a perfect lunch. Pair it with a sandwich (Pear & Brie Panini, perhaps?) or salad for a husband-approved hot dinner.

Slow Cooker Barbecue Chicken Breasts: Shred Barbecue Chicken and separate into one- or two-serving portions in freezer baggies. Pile the chicken on rolls and top with coleslaw for a delicious sandwich. Or spread a pita with barbecue sauce and mozzarella cheese, then top with Barbecue Chicken for a mini BBQ chicken pizza.

Beef & Beer Chili: I always save a couple servings of chili in the freezer and use it to top baked potatoes for an instant baked potato bar. Piled with shredded cheddar cheese and sour cream, it's especially perfect for our still-frigid March temperatures. (Moving to Charlotte is sounding pretty darn good right now!)

Roasted Butternut Squash Salad with Chicken and Goat Cheese

A while back I picked up a killer salad at Trader Joe's. I liked it so much, I thought I'd try to replicate it at home. And since it's the New Year—with the overindulgence of the holidays in the past—now seemed like the appropriate time.

Or maybe I'm just looking for an excuse to chase my dinner with an extra-large ice cream sundae. Decide for yourself.

Roasted Butternut Squash Salad with Goat Cheese and Salad
Serves: 2 (generously) as a main dish
Important Note: You will only need about a quarter of the roasted butternut squash for this salad. Meaning this is perfect leftover food! Make butternut squash on day 1 and serve it with rotisserie chicken from the grocery store. On day 2, make this delicious salad to use up both the chicken and the squash. Genius.

Roasted Butternut Squash:
1 medium butternut squash
2 tablespoons olive oil
Salt and pepper

Dressing:
1 tablespoon balsamic vinegar
1 1/2 tablespoons extra virgin olive oil*
1/2 teaspoon grainy mustard
1/2 teaspoon pure maple syrup
Salt and pepper

Salad:
6 cups torn lettuce
2/3 cup chopped cooked chicken
1/4 cup chopped toasted pecans
1 cup roasted butternut squash
2 ounces crumbled goat cheese
1/4 cup dried cranberries

Preheat oven to 450 degrees. Pierce squash with a knife in a few places. Microwave on high for 5 minutes to soften the squash and make it easier to cut. When the squash is cool enough to handle, peel it, cut it in half, and scoop out the seeds. Then cut the squash into 1/2" cubes. Place squash on a rimmed baking sheet, drizzle with 2 tablespoons olive oil, and season to taste with salt and pepper. Bake squash in preheated oven for about 30 minutes, until tender and golden brown, stirring halfway through so it cooks evenly. Once the squash is cooked, set it aside until you're ready to serve the salad. It's delicious either warm or cold.

To make the dressing, combine vinegar, 1 1/2 tablespoons extra virgin olive oil, mustard, and maple syrup in a small jar with a tight-fitting lid. Shake to combine. Season to taste with salt and pepper.

Evenly divide lettuce, chicken, pecans, roasted squash, goat cheese, and cranberries between two plates. Drizzle with dressing just before serving.

*If you prefer a less tangy vinaigrette, increase the amount of olive oil to 3 tablespoons.

Six genius ways to use leftovers...so they don't seem leftover!

Leftovers.

When I hear that word, I have a flashback to childhood. I would holler when the poor, sainted soul would walk in the door after a long day at the office. "Moooooo-ooooooom! What's for diiiiiiiinner?!" I was hoping for an answer like pizza or spaghetti or Poppy Seed Chicken. But her tired reply? "Leftovers." Ick.

Now that I'm in charge of meals, I love leftovers. It means you have a hot, homemade dinner without any work at all. Best. Dinner. Ever. But that begs the question, why did I hate leftovers so much as a kid?

I suppose leftovers can get a little boring if you just heat the exact same meal up again night after night. Now, don't get me wrong, I definitely do my fair share of re-heating. Some things are just better the next night. Pot Roast with Bacon, for example, gets more magically delicious after a night in the fridge. (Can I get an "amen!"??) But if you put a little twist on the original meal, it's more exciting for its encore performance. In fact, sometimes the husband doesn't even know we're having leftovers. I love getting sneaky in the kitchen.

Here are some of my favorite tricks for using up those pesky leftovers. And if you don't tell your family it's not a brand new meal, your secret's safe with me.

Make Mexican food.
I disguise leftover meat as a topping for nachos or a filling for burritos. Rotisserie chicken, pot roast, pork, whatever. I shred it up and stir in some chili powder. Pile it on chips or a tortilla, top with cheese, and bake until melty. Who doesn't like nachos for dinner?

Use your freezer.
I don't have a big chest freezer (someday....oh, someday!), just the standard unit that came with our fridge. But I pack that sucker full with leftovers. Making Lazy Beef Enchiladas? Double the filling. Put the second half in a baggie, squeeze out the air, and freeze it until later. Then you can just take 5 minutes to thaw it out and layer with tortillas when you're ready for a fast meal.

Toss a salad.
Shoot. I throw anything in a salad. It's a perfect meal for the summertime when you don't feel like cranking up the oven. Just the other day, for example, I sliced up the remnants of Ginger-Soy Marinated Steak and tossed it with lettuce, mandarin oranges, red pepper, and edamame. I drizzled on some balsamic vinegar and olive oil, and I had the perfect (healthy!) dinner. (Then I ate a giant ice cream cone. The end.) Now that corn on the cob is starting to show up in the produce section, there's all kinds of salad ideas. Make a few extra ears when you're serving corn on the cob. The next night, slice the kernels off and make Corn and Black Bean Salad or Therese's Corn and Tomato Salad.

Always buy a rotisserie chicken. 
I know you're raising your eyebrow as you read this. "Uh, Erin? This is about leftovers, not buying new stuff." Well just hear me out. Every time I go to Costco, I buy a rotisserie chicken. Sometimes we eat it for dinner with mashed potatoes from a box. (Yes...from a box. I never said I was fancy.) Or I slice it up for sandwiches for lunch. Whatever we don't eat in a couple days, I chop up. Then I put one or two cup portions in baggies and put them in the freezer. Do you know how many recipes call for cut-up cooked chicken? Oh, about a googolplex. Curried Chicken Salad, Baked Chicken Chimichangas, Cheesy Chicken Quesadilla Bake, Cheesy Chicken Packets (made with crescent rolls...good gravy), Couscous with Chicken, Chevre, and Cranberries, Green Chile Chicken Enchiladas, Enchiladas with Pumpkin Sauce... I could go on, but you get my point.

Make Asian food.
No need to call for Chinese take-out when you have leftovers to use up. Pull the Tupperware of rice from the bowels of your fridge. Chop up that half-a-chicken-breast or the nub of pork tenderloin from yesterday's dinner. Now make Healthier Fried Rice. You can thank me later. And let's talk for a second about Lettuce Wraps. Thai Peanut Pork in the slow cooker is delicious on its own, but the leftover potential takes it to stratospheric heights of awesomeness. Thai Peanut Pork Lettuce Wraps. Just do it.

Bake fresh cookies...Yes, I said fresh.
What tastes better than cookies straight from the oven? Uh, nothing. Some next time you're making Neiman Marcus Chocolate Chip Cookies, roll the extra dough into balls, place them on a baking sheet, and pop it in the freezer until the dough is frozen solid. Then toss the frozen dough balls in a baggie and bake as many as you want when the cookie craving strikes. Just add a minute or two to the baking time.

Pasta with Spicy Chicken Sausage and Spinach

Before my son was born, I went to the grocery store, oh, four, maybe five times a week. I'd just swing by on my way home from work. Easy peasy. Now? Not so much. I have to time said trip to the grocery store with nap time to avoid a meltdown in the checkout line. Then I have to carry my giant baby without wrenching my neck. Add in a diaper bag the size of a small car and attempting to navigate through the narrow aisles...it's just not so easy any more. Needless to say, I don't swing by the grocery store nearly as often.

With my frequently empty fridge shelves, I have to get creative when I'm making dinner. Recently I uncovered some Italian chicken sausage buried in my freezer, a giant tub of spinach that was on its last legs, and plenty of pasta in my pantry. I was really hoping I had some sun-dried tomatoes, and I did! But they expired in August 2012. Mental note, clean out the fridge more often. Half an onion in the veggie drawer leftover from something. Garlic? And wine. Boom. Done. Dinner here we come.

The recipe below is what I made with my kitchen discoveries. I included substitutions, though, to help you get creative with what you have around the house. Use this recipe as a base, and clean out your cupboards! There's no need to go out in the cold to get groceries tonight.

Pasta with Spicy Chicken Sausage and Spinach
Serves: 4

2 cups short pasta (I used rotini, but any short pasta will do.)
2 tablespoons olive oil, divided
3 spicy Italian chicken sausages (Substitution ideas: chicken, canned white beans, ground beef)
1/2 onion, chopped
1/8 teaspoon granulated garlic (Substitution ideas: fresh garlic, obviously...I didn't have any.)
1/3 cup white wine (Substitution ideas: chicken or vegetable broth, water)
6 big handfuls of fresh baby spinach (Substitution ideas: frozen spinach, kale)
Salt and pepper
1/3 cup grated Parmesan cheese (Substitution ideas: cream cheese, fontina cheese)

Cook pasta in lots of salted boiling water according to package directions. When it's finished cooking, save some of the pasta cooking water. Then drain your pasta and set it aside.

Heat 1 tablespoon olive oil in a large skillet over medium high. Add the chicken sausage and cook until it's browned on all sides, about 5 minutes, stirring occasionally. Add about 1/4" of water to the skillet, reduce heat to low, cover, and allow the sausages to simmer until they're cooked through, about 12-15 minutes. Check on the water level once or twice to make sure it hasn't totally evaporated. If it's almost all gone, just add a bit more water. Once they're cooked, remove sausages and slice them into 1/4" thick pieces. Set them on a plate and cover to keep warm.

Dump any remaining water out of your skillet and add another 1 tablespoon of oil over medium high heat. Add the onion and cook, stirring often, until it's very soft, about 5 minutes. Add the garlic powder and cook for another 30 seconds. Stir in wine, scraping the bottom of the pan to incorporate all of that browned goodness into the sauce. Allow the wine to cook and reduce for 2-3 minutes.

Stir in the spinach and season with lots of salt and pepper. Cook for about 3 minutes, stirring often, until the spinach has cooked down and softened. Stir in reserved sausage and pasta. Sprinkle with Parmesan cheese and add about 1/3 cup of the reserved pasta cooking water. Stir everything together. Taste it and add salt and pepper or additional Parmesan cheese if it needs more pizzazz. If it seems too dry, stir in a bit more pasta water. Serve with extra cheese on top.

Fried Chicken Tostadas

I realized recently that many of my recipes are the result of using up an overabundance of ingredients I purchased at Costco. When you buy 87 peaches or 3,000 pounds of quinoa for a family of two adults, you need to get creative.

Almost every time I go to Costco, I pick up a rotisserie chicken. Sometimes we eat it with mashed potatoes and veggies for dinner. Sometimes I slice it up for sandwiches during the week. Sometimes I chop or shred it into bite-sized pieces and toss it into the freezer to use in a recipe later.

Since I keep a supply of chopped-up chicken at the ready, I'm always looking for creative ways to use it up. The husband is a lover of all things fried, so instead of offering up enchiladas or chicken packets, I suggested we have tostadas for dinner. He was psyched.

This recipe is more of a guideline. If you don't have cooked chicken on hand, it's the perfect way to get rid of the remnants of a pot roast. Or skip the meat and season up a can of black beans instead. Make it your own based on what you have on hand.

Fried Chicken Tostadas

Cooked chicken (or pork or beef), chopped or shredded into bite-sized pieces
Chili powder (I swoon over Penzey's Chili 9000. Just my personal opinion.)
Shredded cheese
Refried beans
Sour cream
Vegetable oil
Flour tortillas
Chopped lettuce
Salsa

Make sure all of your tostada components are ready to go before you fry up your tortillas. This way you can serve the tortillas when they're fresh and hot. I start with the chicken. Sprinkle the cooked chicken with chili powder to taste. Stir in about a teaspoon of water to make sure it doesn't dry out, and microwave the seasoned chicken until it's piping hot. Set aside.

Next I get the refried beans ready. My pal Therese taught me how to jazz up canned refried beans: simply stir in a spoonful of sour cream and then heat them up in the microwave. I don't have an exact ratio to share; it just depends on how creamy and tangy you want your beans. Just put a heaping spoonful in there and give it a taste. You can always add more.

Once that stuff is ready, pour about 1/2" of vegetable oil into a skillet over medium-high heat. Allow the oil to heat up for about two minutes. Test to see if it's hot enough by placing a tiny piece of tortilla in the hot oil. If bubbles form all around the tortilla and it starts to cook immediately, then it's ready. Gently place one tortilla into the oil and fry for 1-3 minutes on each side, until it puffs up a little bit and turns golden brown. The exact timing depends on how hot your oil is, so just keep an eye on it to make sure your tortilla doesn't burn. Place the fried tortilla on a paper towel-lined plate. Repeat with the remaining tortillas.

Schmear each cooked tortilla with refried beans. Sprinkle shredded cheese on top of that, then add some chicken. Top with lettuce, sour cream, and salsa.

Leftovers

As I'm writing this post, I'm thinking to myself, "What should I do with all of those Thanksgiving leftovers?" Hmm...

I could use mashed potatoes to top a delicious Shepherd's Pie.

Cranberry sauce is the perfect condiment for a Turkey Sandwich with Cream Cheese and Cranberry Sauce.

Since I have a pile of poultry in my fridge, I could use some to make Baked Chicken Chimichangas. Chicken, turkey...same difference when it's layered with delicious cheese and baked in a crispy tortilla.

Now I'm inspired. I think I'm going to go make dinner. Or maybe I'll just eat another slice of Apple Pie and call it a night.

Fall Salad with Pork Tenderloin and Smoked Cheddar

There was a bit of pork tenderloin left over after we made Pork Tenderloin Medallions with Sweet Potato and Brussels Sprout Hash. I decided to throw it together with some other items languishing in the fridge. It turned out to be a delicious and easy main dish salad; the perfect way to re-purpose leftovers. I snapped a photo with my phone so I could share it with all of you.

The recipe below is more of a guideline than an actual recipe. Feel free to substitute leftover chicken or even leave out the meat altogether. And if you don't have smoked cheddar, you can use the regular stuff. But it could be a good excuse to try smoked cheddar cheese. It's crazy good.

Fall Salad with Pork Tenderloin and Smoked Cheddar Cheese
Serves: 2

4 cups mixed greens
1/4 pound cooked pork tenderloin, sliced
1 apple, diced
1/4 cup toasted sliced almonds
1/3 cup dried cranberries
1/2 cup shredded smoked cheddar cheese
Salt and pepper
Balsamic vinegar (My favorite is 18-year aged balsamic vinegar. It tastes like candy.)
Extra virgin olive oil

Combine greens, pork, apple, almonds, cranberries, and cheddar cheese. Season with salt and pepper and drizzle with balsamic vinegar and olive oil. Or, if you're my husband, slather it in Ranch dressing. Because there's noting wrong with Ranch dressing.

Leftovers: Thai Peanut Pork Lettuce Wraps

Did you like the Slow Cooker Thai Peanut Pork we made on Wednesday? Well, I hope you made extra because you're going to love this leftover remix.

Thai Peanut Pork Lettuce Wraps
Serves 3-4

2 cups leftover Thai Peanut Pork
1/2 cup diced water chestnuts (about half of a 5-ounce can), optional
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
10-12 large lettuce leaves from a head of iceberg or butter lettuce
1.5 cups cooked rice
1/2 cup very, very thinly sliced red pepper
1 cup chow mein noodles
1/2 cup hoisin sauce

Stir water chestnuts into leftover Thai Peanut Pork and reheat for in the microwave until warmed through. Stir in lime juice and cilantro. Let everyone build their own lettuce wraps by piling rice, pork, red pepper, chow mein noodles, and hoisin sauce into a lettuce leaf. Serve with plenty of napkins...this one is as messy as it is delicious!

Even Easier Herbed Quinoa

Here in Milwaukee, it's that rainy, chilly weather that we comes with autumn, and the cold mornings are forcing me to stay in bed far too long. Seriously. I hit the snooze button for an hour yesterday. And today, after an extra 30 minutes of beauty sleep, the poor husband started muttering, "Are you waking up yet?" every time my alarm wooshed.

And, yes, my alarm wooshes. It's a "nature" alarm clock with three calming sounds to wake to. Mind you, I purchased this alarm clock for about $10, so the sounds aren't as natural as you'd think. Although advertised as babbling brook, thunderstorm, and ocean, it's more like flushing toilet, burglar crashing around the kitchen, and shovel scraping against the pavement. I go with the "wooshing" ocean sound.

Anyway, back to the crummy weather. With the mercury dropping precipitously, it was high time to harvest the last of the herbs languishing in my back porch herb garden. I clipped a few sprigs of basil and mint, and inhaled the scent of summer. Then I shivered, and went back inside to finish dinner.

Tootle-oo, summer. Until next year.

Even Easier Herbed Quinoa*
Serves: 4

1 cup cooked quinoa
1/4 cup toasted pecans, chopped
1/3 cup dried cranberries
2 tablespoons chopped herbs (I recommend basil and mint.)
1 tablespoon olive oil
2 teaspoons lemon juice
Salt and pepper

Stir together all ingredients. Season to taste with salt and pepper. Serve warm or cold.

*This is a simplified version of Herbed Quinoa that I've posted on Hot Dinner Happy Home in the past. I had some leftover quinoa in the fridge, so I just doctored it up. Turn this into a more filling dish by adding goat cheese. Mmmm.

Steak Tacos

First of all...HAPPY FOURTH OF JULY!!! We are so blessed to live in a country where we have freedom and independence. And I am so grateful to the men and women who have sacrificed to allow us to have this gift. Thank you all from the bottom of my heart.

Now, a recipe...

If you think waaaay back to Friday, you'll recall that I showed you our delicious steak dinner. I also promised you leftovers. Well, here you go: easy, delicious leftovers.

Steak Tacos
Serves: 2

Leftover grilled steak (about 1/2 pound)
4 corn tortillas
1/2 cup shredded pepper jack cheese

Thinly slice leftover steak across the grain. Heat steak in the microwave at medium heat until it's just warmed through, about 1 minute. (Heating it until it's just warmed through helps to avoid overcooking the steak and making it tough.)

Meanwhile, heat corn tortillas until they're warm and pliable. You can warm them in the microwave, in a skillet, or over a very low flame on your oven. If you chose this last method (like I did), watch your tortillas very carefully or you'll be looking for your fire extinguisher.

Pile steak and cheese into the warm tortillas and serve.

Turkey Sandwich with Cream Cheese and Cranberry Sauce

Leftovers.

I remember when I was a wee little lass, leftovers were about the worst thing that could happen to me.  I mean, seriously, I had a grueling day of electronic talking Battleship, "Hey Dude" on TV, and kick-the-can.  How dare my mother deign to offer me the same dinner two nights in a row?!  It was as if her incredibly busy schedule and sense of frugality trumped my ridiculously picky palate.  The nerve.

Mom, for all of those whiny evenings, I apologize.

Now that I'm an adult and the primary bringer of dinner in our home, leftovers are manna from heaven.  Not only do they taste delicious (sometimes better than the the original meal), but they also save time and money.  I LOVE LEFTOVERS!!

Before the stash of Thanksgiving leftovers dwindles too low, I must share with you this delicious sandwich.  It is so good I can't even handle it.  Make it for your lunch today.  If you don't love leftovers yet, you'll be converted by this sandwich.  The measurements aren't precise, so feel free to use as much of each component as you'd like.  

Turkey Sandwich with Cream Cheese and Cranberry Sauce
Serves: 1

2 slices bread
1 ounce cream cheese, preferably softened so it spreads more easily
3 ounces turkey, thinly sliced
Salt and pepper
3-4 tablespoons cranberry sauce

Schmear one side of each slice of bread with cream cheese.  Pile the turkey on one slice of bread, and sprinkle with salt and pepper.  Spread the cranberry sauce on top of the turkey.  Top with the second slice of bread.

Pork Tenderloin with Balsamic-Cranberry Sauce

If you have cranberry sauce leftover after Thanksgiving, use a little bit to make this delicious dinner.  Or just snag a can of whole berry cranberry sauce at the grocery store.  Since it's cooked into the sauce, it won't make much difference if you use the canned stuff.

Pork Tenderloin with Balsamic-Cranberry Sauce
Adapted from Bon Appetit
Serves: 2

1 tablespoon olive oil
1 8- to 10-ounce pork tenderloin
Salt and pepper
1/4 teaspoon poultry seasoning (I think chopped rosemary would also be nice)
1 tablespoon butter
1/2 cup chopped onion
1/2 cup low-sodium chicken broth
1/2 cup cranberry sauce
1 tablespoon balsamic vinegar

Preheat oven to 425 degrees.  Heat olive oil in a skillet over medium-high heat.  Sprinkle pork with salt, pepper, and poultry seasoning.  Sear pork until it is browned on all sides, about 2-3 minutes per side.  Transfer pork to a baking sheet.  Roast pork in the oven until a thermometer inserted into the center reaches 135-140 degrees, about 10-15 minutes.  Transfer the pork to a cutting board, tent with foil, and let rest until it reaches an internal temperature of 145-150 degrees, about 10 minutes.

Meanwhile, over medium-high heat, melt butter in the same skillet you cooked the pork in.  Add the onion and saute until it softens, about 4-5 minutes.  Add broth, cranberry sauce, and vinegar.  Whisk until cranberry sauce melts, about 2 minutes.

While the pork continues to rest, pour any juices from the baking sheet into the cranberry sauce in the skillet.  Boil until the sauce has reduced enough to coat the spoon thickly, about 6 minutes.  Season with salt and pepper.  Slice the pork and serve with sauce.

? and Bean Burritos

If you're trying to use up leftovers, this is an excellent way to disguise them.  I have made these burritos with leftover chicken, beef, and pork.  In this case, I had leftover pork, so Pork 'N Bean Burritos.  The two cup measurement for the pork conveniently happens to be the amount I had left over, but these burritos will be just as good with more or less meat.  In fact, if you are a vegetarian or looking for a meatless meal, serve Bean Burritos.  Let me know what you replace the "?" with...I'd love to hear your ideas!    

? and Bean Burritos
Serves: 4-6

1 onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 (15 ounce) can black beans
2 cups leftover pork loin roast, cut into 1/2" cubes or shredded
1 tablespoon Penzey's Chili 9000 (or if you aren't a devotee of Penzey's Spices, substitute 2 teaspoons chili powder and 1 teaspoon cumin)
1/3 cup water
Salt and pepper
Tortillas and toppings of your choice for serving (shredded cheese, salsa, sour cream...)

Heat olive oil in a large skillet over medium high heat until shimmering.  Add onion and season with salt and pepper.  Saute onion until its softened and translucent, about 5-6 minutes, stirring occasionally.  Add garlic and cook, stirring, until it's fragrant, about 30 seconds.  Turn the heat down to medium.  Add beans, pork, and spices.  Stir to combine.  Add water to the pan and stir, scraping up any browned bits on the bottom of the pan.  Turn the heat down to medium low and stir occasionally until heated through, about 3-4 minutes.

Serve with tortillas and your favorite burrito toppings.

**If you have leftover burrito filling, use it to make nachos!  Just put tortilla chips in an oven-safe dish, top with the burrito mixture, and finish with cheese.  Bake at 350 until the cheese is melted, about 10 minutes.