HOLIDAY LEFTOVERS SOLUTION! PART #2

My son bought our family a 13 pound turkey for Thanksgiving. This was way too much turkey for

our small family. We split the turkey in half. One half was put in the freezer. There was still breast 

meat left over from the other half we served on Thanksgiving Day.   I needed to come up

with a recipe quickly.   I don't like to eat leftover turkey after 4 days.  I rummaged in my

pantry and saw  packets of White chilli mix and chili seasoning mix.  I decided

to prepare Mexican flavored dishes.  These dishes can be used  anytime you have

leftover chicken, turkey, or beef.

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QUICK & EASY. WHITE CHILI

2 cups chopped cooked turkey

Half onion,  finely chopped

Half green bell pepper, finely chopped

Small jalapeno pepper, seeded, finely chopped

1 can  15 oz Cannellini beans, rinsed, drained

1 can 4 oz  green chillies ( include liquid)

3 cups Low sodium chicken broth

1\2 teaspoon Badia  roasted garlic powder

1\4 teaspoon black pepper

Salt to taste

Shredded pepper jack cheese, garnish, optional

In large pot, add listed ingredients. Stir and mix well. Bring to boil, medium high heat.

Lower temperature and let simmer 20 minutes for flavors to meld.

Tips:

* Can use any white beans if white kidney not available

*  Saute of onions & bell peppers unnecessary if finely chopped 

*  Can use regular garlic powder,  dried minced garlic, fresh chopped garlic 

*  Can use Chipotle chili powder,  Cayenne pepper, or red  pepper flakes

*  Monterey Jack cheese, Mozzarella cheese, good garnish options

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QUICK TURKEY QUESADILLAS

2 cups chopped cooked turkey

Half onion finely chopped, optional

1 packet chili seasoning mix

2  cup shredded Mexican blend cheese

4 large Tortillas shells

Oil for frying

In bowl mix listed ingredients well.    Place chicken mixture on one half of tortilla. Fold other 

half over, repeat process.   In skillet, heat 2 tablespoons oil, medium high temperature.

Brown both sides of tortilla as  you press sides of tortilla down with spatula so cheese will 

evenly melt.  Repeat process. Transfer 4 quesadillas to serving platter.  Serve with salsa 

and sour cream.

Tips:

* Avoid spreading chicken mixture to edge of tortilla.  Contents

won't spill out of tortilla when you do fold over.

*  Can omit adding cheese with chicken mixture. Sprinkle cheese on each half  of 

tortilla after adding the  chicken.

*  DIY CHILI MIX: 

1\2 teaspoon chili powder

1\2 teaspoon garlic powder

1\2 teaspoon onion powder

1\2 teaspoon ground cumin

1\2 teaspoon smoked or regular  paprika

1\4 teaspoon cayenne pepper 

Place  spices in small bowl. Mix well & season  meat. or beans.

HOLIDAY LEFTOVERS SOLUTIONS! PART 1

My family ate good food on Thanksgiving Day. They had full stomachs and went home happy.

Everyone took take out plates of food home too.  Figuring out what to do with the rest of the 

leftover food was clearly considered my problem. I decided to prepare the same meals

 I usually prepare from Thanksgiving leftovers. I have no time for  stress. I'm not going 

to try to come up with  new recipes.

Here are some of the dishes I prepared from leftovers:

HAM

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I  used some of the  leftover game for breakfast. I sliced the large pieces of ham in half.

I added 2 tablespoons of olive oil in a skillet. I browned the ham on both sides. I placed

the cooked ham on a plate and served it with hot grits.

The rest of the ham was used for ham salad. I served it with  buttery crackers.

HAM SALAD:

2 cups cooked ham chopped

1\2 small onion, chopped

1\2 half celery stalk, chopped

1\4 cup pickle relish

1\2 cup mayonnaise

1 teaspoon yellow mustard

1 teaspoon vinegar

1 teaspoon white sugar

Salt & pepper to taste

Add  all of the listed ingredients in a bowl. Mix well.  Chill in fridge if not

serving the ham salad immediately. Serve with your  favorite crackers.

Tips:

*  Can chop ham in food processor.

*  Adjust ham salad to your family's taste, if desired.

* Can use  1\2 teaspoon dried celery flakes or 1\4 teaspoon celery seed,

if celery stalk not available.

*  Can garnish with paprika

*  Can serve on bed of lettuce

*  Can substitute with ham salad  sandwiches 

*  Can add cooked, chopped hard boiled eggs

*  Can add dash cayenne pepper for spicy flavor 

SENIOR LADY " NO FAIL" THANKSGIVING DESSERTS!

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I have seen movies where families have a kid' s table set up during Thanksgiving  and Christmas.

I have never had to do this. But I do have one dessert that kids love,  Pineapple Banana Pudding!

My children  loved  it any time of year. I came up with this twist on Banana Pudding because I don't 

love bananas. I tried crushed pineapple mixed with the bananas as an experiment.

The family really raved about it.  Therefore, I make Pineapple Banana Pudding several

times a year.  Most cooks serve Banana Pudding doing the summer,  since it is a cool 

no-one bake dessert. I  break the  rules and  tradition and include it with my

Thanksgiving or Christmas desserts.

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PINEAPPLE BANANA PUDDING

2- 3.5 oz boxes vanilla pudding mix 

1- 15 oz can crushed pineapple, drained, (reserve juice)

2 large bananas

1 teaspoon lemon juice

11 oz Box vanilla wafers

16 oz extra creamy whipped topping, thawed

Slice the bananas and add to a  bowl. Toss them  with the  lemon juice. This keeps the 

 bananas from turning brown. Set aside.  Place dry  pudding mix in bowl.   Stir in  3 cups 

cold milk and 1 cup of pineapple juice.  Mix well with hand mixer. Set aside.  In 9 x 13

 glass dish, place one layer of vanilla wafers  Add a layer of bananas on top of the wafers. 

 Sprinkle crushed pineapple evenly. over the bananas.  Cover the pineapple with a layer 

of wafers. Repeat the process. Spread .the whipped topping over the last layer of wafers.  

Garnish top with crushed left over wafers.

The second dessert that my family insist that I bake is a Chocolate Cake.

They don't know that I'm baking a Chocolate Mayonnaise Cake.  I saw

a lady bake this cake on one of the Cooking Channels several years ago.

The baker  promised that the mayonnaise was undetectable in the cake.

I tried this cake since it didn't need  oil or butter.  I tired the chocolate

cake mix version,  since it was a time saver. The scratch made

version is also available online.  This cake mix cake was so moist 

and it tasted homemade. 

CHOCOLATE   MAYONNAISE CAKE

15 oz devil's food cake mix

2 large eggs

1 1\3  cups brewed coffee

1 cup mayonnaise

1 teaspoon vanilla extract

1 tub Chocolate Fudge Frosting

Preheat oven 350 degrees. Grease 9 x 13 inch glass baking dish.

In large bowl add the listed ingredients. Mix well with a hand mixer. Pour batter into

baking dish.  Bake 45 minutes or until middle of cake  feels  firm. Let cake cool completely.

Frost  top of cake with fudge frosting.

Tips:

Use water if brewed coffee not available. The coffee enhances the chocolate flavor.

Cake be dusted with powdered sugar instead of using frosting.

Chopped nuts can be added on top of frosting.

Chocolate chips ( 1 cup ), can by  added to cake batter  for additional flavor.

SENIOR LADY HOLIDAY HELPERS!

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I take shortcuts when I am too tired to cook another thing!! 

Here are my "GO TO"  THANKSGIVING & CHRISTMAS HELPERS:

FAVORITE GROCERY STORES:

DELI SECTION:

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SOUTHERN AND  MUSTARD FLVOR POTATO SALAD 

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RANA FAMILY STYLE RAVIOI: CHICKEN, ITALIAN SAUSAGE, FOUR CHEESE, MUSHROOM FLAVORS

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ROTISSERIE CHICKEN: Original, Garlic, Teriyaki Flavors

DELI MEATS:

SERVING TRAY WITH BED OF LETTUCE, VARIETIES OF DELI MEATS

SERVING TRAY WITH BED OF LETTUCE, BLACK FOREST, MAPLE, CAJUN, BLACK PEPPER HAM

BOWL OF DIJONNAISE DRESSING IN CENTER OF MEAT TRAY

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FROZEN DESSERTS SECTION:

PECAN PIE AND  FRUIT PIES: MY FAMILY FAVORITES:  EDWARD'S, MRS PAUL, MRS SMITH, & MARIE CALLENDER, SARA LEE

REAL BUTTER POUND CAKE: UNTHAW, SERVE WITH STRAWBERRIES & EXTRA CREAMY WHIPPED TOPPING

SENIOR LADY HOLIDAYS DAY SIDESHOW! PART #2

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TODAY'S SIDESHOW FEATURES:  POTATOES 

QUICK POTATO SIDE DISHES

NOTES:

READ RECIPES  & NOTES BEFORE STARTING

THESE RECIPES USE STORE BRAND OR DEL MONTE BRAND  CANNED POTATOES 

TASTY POTATOES & ONIONS

15 oz Can Sliced  White potatoes

Small oinion, sliced thin or 1 cup frozen onions

2 Tablespoons Butter or Olive oil, or Vegetable oil

Salt & Black pepper to taste

Drain potatoes & pat dry with paper towel.  Add butter or  oil to the  skillet.  

Heat oil on medium high.   Add potatoes  & onions with  salt & pepper to skillet. 

Brown onions and potatoes.  Stir them with wooden spoon or heat proof  spatula

 to keep from sticking  and so they will brown evenly.  Lower heat  and cover with

 a lid. Simmer 5 minutes or until potatoes and onions are fork tender.

Tips: 

Recipe can be doubled for 4 or more  servings.

Use non-stick skillet if possible.

Pat potatoes dry. Liquid from potatoes can cause hot butter

and oil to pop. Avoid getting burned.

Some brands of canned potatoes are partially cooked, just cook until tender: 

not mushy.

Onion powder or  garlic powder can be substituted.

 

Butter and oil and be combined for more flavor. Use 1 Tablespoon of each one. Add

more butter or oil if needed.when sauteing these veggies.

Canned drained mushrooms or sliced thin bell peppers can be added

1 cup Shredded cheddar cheese can be added after potatoes &  onions are done

Before serving, for the Holidays, Add Potatoes &  Onions to pretty dish and garnish with

Dried parsley, Dried chives, or Paprika.

FANCY POTATOES & ONIONS

15 oz Can diced white potatoes, drained

1 cup diced onion or 1 cup frozen diced onions

Salt and Black Pepper, to taste

1 Tablespoon oil 

1 Tablespoon butter

1 cup shredded cheddar cheese

Heat butter &  oil in skillet on medium high.  Add potatoes & onions & salt & pepper.

 Press down in skillet with spatula. Lower heat to medium low.  Cook until potatoes

 and onion are brown around the edges.

 Cover top of skillet with large plate. Carefully flip potatoes & onions upside down onto 

 the plate. Slide them back into the skillet. Turn off heat. Top potatoes & onions with cheese

 Let cheese melt. Let cool slightly then Cut into wedges before serving.

Tips:

Recipe can be doubled for 4 or more servings.

Before serving, for the Holidays, Add Wedges  to pretty dish and garnish with

Dried parsley, Dried chives, or Paprika.

Quick Potato Au Gratin

(2) 15 oz Cans Sliced White Potatoes, drained

1 1\2  Cups Slced onions, divided

Salt & Black pepper to taste

3 Tablespoons melted butter

1 1\2 cups heavy cream or Half & Half, divided 

I 1\2' cups  shredded cheddar cheese

Preheat oven 400 degrees.  DraIn potatoes well.  In  bowl toss potatoes & onions 

salt and pepper with  the melted.butter.  In greased 8 x 8 inch square dish  or pan,

 place one layer of potatoes  &  onions on bottom of dish \ pan.  Cover potatoes

 & onions with half of the cream. Repeat process with remaining potatoes & onions.  

Cover with foil.   Bake  30 minutes or until potatoes are fork tender and 

sauce is bubbly. 

Remove foil and top potatoes & onions with cheese. Return   to oven 

and bake until cheese has melted and slightly browned.

TIPS:

THIS RECIPE WILL HAVE CREAMER TEXTURE IF USE HEAVY CREAM. 

DON'T USE 2% OR SKIM MILK. 

TERM "DIVIDED" MEANS,  USE HALF OF THE INGREDIENTS AT A  TIME.

CHEESE CAN BE TOSSED WITH THE BUTTER, POTATOES , & ONIONS, 

IF YOU PREFER. MAKE SURE MELTED BUTTER HAS COOLED

SLIGHTLY SO CHEESE WON'T MELT.

SENIOR LADY SINGLE MINDED HERB BASKET!

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My Mom was an excellent cook and baker.  She was a stay at home Mom,  so I didn't have to

bother with cooking as a teenager.  I had to do something  unplanned she. I graduated from college.

My roommate and I didn't find jobs right awzy. When lived on a tight budget. I  had to remember

how to make  some of the easy meals my Mom cooked. I had to call and ask for help when I

wanted to try baking desserts.

Some tips she gave me was never use canned vegetables without adding onions to the pot.

The onions removed the  "can" taste from the veggies. Save your bacon drippings to 

season all types of  beans.  She said never save sausage dripping unless making

sausage and gravy. 

I had to make adjustments to some of her recipes because keeping a lot of fresh

produce and diary items weren't an option. They would rot or spoil before 

I could use them up.

I didn't need a food pantry but I didn't want to settle for tasteless food.

I went to dollar stores for spices and dried herbs. I bought expensive

band name spices and herbs when they were on sale.

I started out with a large basket I purchased from the thrift store. 

I filled  it up with my spices and herbs. I graduated to spice

racks after I got a good job. I could afford the brand name

herbs, spices, and seasoning mixes.

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Here is a list of the contents of my basket(s):

Onion powder, Dried chop onion, Garlic powder, 

Dried minced garlic, Dried parsley, Celery seed,

Dried chives, Paprika ( for garnish), Cinnamon

Condiments:

Mustard, Ketchup, Hot sauce, Siracha ( Asian hot sauce-

Addictive), Frank's Red Hot Sweet Chili Sauce,  Mustard, 

Vinegar, Salt, Black Pepper

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Seasoning mixes ( an option if you don't want to load up on

herbs and spices; Favorite brands listed):

McCormick Chili mix,  Badia Italian seasoning, Badia Complete

Seasoning, Tony Chachere's Creole Seasoning, Goya All Purpose

Adobe Seasoning,  Mrs Dash Original Seasoning Blend ( Salt free)

Lawry's Seasoned Salt,  Spice Supreme Soul Food Seasoning,

Spice Supreme Greens Seasoning,   Pumpkin Spice

Tips:

Badia & Goya brands,  available on Hispanic Foods isle @ grocery stores

Spice Supreme Seasonings available @ Dollar or Discount stores

Experiment with unfamiliar spices and seasonings on my list

to spruce up your veggies & meats!

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Seasoning packets in Dried  Ramen Noodle Soup packages

have good flavor. My favorites are: Maruchan Roast

Beef, Roast Chicken, Oriental, & Chili. My Mom's

favorite is Shrimp. Lots of people snack

on these noodles.

SENIOR LADY HOLIDAY PANTRY!

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I learned the hard way to keep a well stocked pantry. This prevents me from getting frustrated

because I'm missing an item when I start cooking and  baking  a meal. A stocked pantry

is also. essential for quick cooking and baking. Some items are necessary when you

don't want to do any cooking-just snacking!  Please use my stocked pantry as a

guide if you're never had a pantry.

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 A pantry does not have to be a fancy built-in closest with shelves. I purchased a 5-tier 

storage shelf and placed it by a wall at the  entrance to my kitchen. I added 

 colorful curtains on a spring  rod in the front of the shelf. A 5-tier shelf book case or

a storage cabinet with doors can also be used as a pantry.

Here are items in  my pantry (all year long:):

Spices \ Herbs:

Onion powder, Dried chopped onion, Garlic powder, Badia Roasted Garlic powder

Garlic Salt, Dried minced garlic, Celery seed,  Dried celery flakes  Celery Salt, 

Paprika, Chili Powder,  Badia Cumin,  Cayene pepper, Dried parsley flakes, Dried Chives, 

Black pepper, Pink Himalayan salt, Poultry seasoning, Badia Italian seasoning, Dried Basil,

Dried oregano, Dried Parmesan cheese ( refrigerate after opening)

Pre mixed Seasonings\ Mixes:

McCormick Chili mix, McCodmick White chili mix, Jiffy  Cornbread mix, Martha White cornbread mix, 

Southern Biscuit biscuit mix, McCormick Meat loaf mix,  McCormick Dried Grill Mates Mesquite, 

 Chipote  pepper, Smoky Bacon BBQ

Canned veggies:

Cut green beans, Italian style green beans, French cut green beans,  Sliced white potatoes,

Diced white potatoes, Lima beans, Butter beans,  Yellow corn, Cream style Corn, Mexican

Corn, Pinto beans, Black eye peas, Crowder peas, Black eye peas, Red kidney beans,

Turnip greens, Turnip greens with diced turnips, Mixed greens, Collard greens,

 Whole leaf spinach, Sliced mushrooms, Diced pimento 

 

Soups:

Low sodium Cream Mushroom soup, Low sodium Cream celery soup, Low sodium Cream  chicken soup,

Low sodium Vegetable soup, Low sodium Chicken noodle soup, Minestrone soup

Canned meat:

 White chicken breast,  Chicken ( light & dark meat), Albacore tuna,

Low sodium Spam 

Condiments:

Ketchup, Yellow mustard, Dijon mustard, Sweet pickle relish,  Ken's Catalina salad  dressing, 

 Ken's  Zesty Italian salad  dressing, Ken's Ranch bacon salad dressing, Real bacon bits\ pieces,

Pink Himalayan salt, Kosher salt, Sea salt, black pepper, Cayenne pepper, Siracha salt

Dry goods:

Bag egg noodles, bag White rice, bag yellow rice, Spaghetti pasta, Lasagna pasta, Tri-color rotini pasta,

Annie's Shells &  White cheddar macaroni  &  cheese,  Annie's Shells & Aged cheddar macaroni & cheese

SENIOR LADY HOLIDAY SIDE SHOW! PART 1

I'll admit that I am a Senior Lady who'd rather cook and bake rather than  house clean. Wisdom does come with age.

I only cook big meals for my family on Thanksgiving and Christmas.  Retirement is a bonus because now,

I have plenty of time to prepare for this endeavor. Let's be frank, old age prevents me from  doing long

hours of standing and lifting. There is a way to work smarter not harder.

I am featuring a series in the coming days that ill be a sideshow of side dishes that can be done quickly

and easily.  Ill tell you  up front,  there will canned goods and frozen foods used.  If  you are a cook who 

has time to cook everything from SCRATCH, May the Lord Bless You!  My side dishes will be tasty, 

flavorful, and hearty.  I'll admit I over indulge during the Holidays  and cut the calories the rest of the year.

Today's side show is Corn:

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Notes:

Servings: 4-6,  no salt added to canned foods, adjust seasonings to your taste,

Cooking times vary since  ovens are different, Simmer until canned foods are tender.

Food ounces\ sizes  listed may have changed recently, get next  size\ ounce (closest )

Creamy Corn Delight:

1 can 15 oz, creamed corn, 1 can, 15 oz, whole kernel corn,  2 Tablespoons  butter,  1\2 teaspoon black pepper

In sauce pot ,  add the listed ingredients and mix well. Simmer 10 mintues..

Mexican Corn Ole'

2 cans 15 oz, whole kernel corn, 2 Tablespoons butter,  1 small red bell pepper, diced

1 small green bell pepper, diced, or 1 , 4 oz can, mild green chilies, or 1 , 4 oz jar diced

red pimentoes

In sauce pan\  pot ,  add the listed ingredients and mix well. Simmer 10 mintues..

Notes:

 8 oz,  mini  mixed colors  bell papers are available most grocery stores

Green chilies also available in medium, hot, nd fire roasted

Fired Up Corn Bliss

2 can, 15 oz Fire Roasted Corn, 2 Tablespoons butter or 1 diced, seeded, jalapeno pepper,

1\8 teaspoon crushed red pepper flakes, or 4 oz green chilies,  or 1 \2 cup diced green bell pepper, 

 or 1\4 cup chopped white or green onion,  or 1\8 teaspoon black pepper, or Garnish with  chopped cilantro

In sauce pot ,  add the listed ingrediaents and mix well. Simmer 10 mintues.

Notes:

Bell pepper and white onion should be sauteed in butter  until soft

Dried cilantro available on Spice Section of grocery store

Southern Style Corn Combo

Add 2 Tablespoons Bacon dripppings and 1 can,  15 oz whole kernel corn to:

15 oz can Pinto beans or 15 oz can Lima or Butter beans, or 15 oz Black- eye Peas,

or 15 oz Crowder peas, or 15 oz Cut Green beans

In sauce pan\ pot,  add the listed ingredients and mix well. Simmer 10 mintues.

Notes: 

Chicken or Beef Broth\ Boullion or Corn oil can be substituted for bacon drippings

Canned dry beans can be hard so simmer until they are tender.

Southern Succotash

1, can 15 oz whole kernel white or yellow  corn, 1, 15 oz can diced tomatoes,

15 oz can lima beans, 1\2 cup chopped onion, 1\8 teaspoon black pepper,

2 Tablespoons bacon drippings or 2 Tablespoons butter, or

2 Tablespoons chicken broth or boullion, or 1\2 cup sliced fresh or

frozen okra

In sauce pot ,  add the listed ingredients and mix well. Simmer 10 mintues..

Corn Medley

1 can 15 oz whole kernel  yellow corn, 1 can 15 oz white whole kernel corn,

2 Tablespoons butter, 1\8 teaspoon black.pepper, Garnish with 

chop fresh cilantro or parsley.leaves

In sauce pot,  add the listed ingredients and mix well. Simmer 10 mintues.

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Corny Cornbread

2 boxes\ packets,  9 oz Corn bread mix ( prepare per package instructions)

1, can  15 oz creamed corn

Notes:

Add ins: Chopped seeded jalapenos, 1\2 cup shredded cheddar cheee, 

1\2 cup cooked, chopped BACON 

HONORABLE WOMEN SOLDIERS!