What To Do With Leftover Dressing

In my opinion, having a big plate of all the Thanksgiving fare one more time the day after is quite enough.  After that I’m sick of it and its time to toss it all – but here’s a way to use up some of that dressing (or stuffing).  I also used up the rest of my corn souffle making these little yummies.

First, I made a batch of chili.  You could always use canned for convenience if you need a break from last week’s cooking.

I made two versions – one original and the other I added some chipotle powder and cinnamon.  Here’s my seasoning recipes:

Chili Seasoning

1 tbsp chili powder

1 tbsp cumin

1/2 tbsp coriander

1 tsp oregano

1 tbsp garlic salt

1 tbsp Lawry’s seasoning

1 tsp paprika

Chipotle-Cinnamon Chili Seasoning

1 tbsp chili powder

1/2 tbsp cumin

1/2 tbsp coriander

1 tsp oregano

1 tbsp garlic salt

1 tbsp Lawry’s seasoning

1 tsp paprika

1 cube chipotle seasoning, crumbled

1/2 tbsp cinnamon

Aren’t these little bowls the cutest?  I got them in Mexico when we were on vacation in October.  I really wish I had gotten more of them….

While the chili is cooking, preheat the oven to 400.  Spray a muffin or square brownie pan with cooking spray.  Divide the leftover dressing (again, I also used my corn souffle) into the muffin pans, packing it in pretty tight.  Bake for about 15-20 minutes, or until the tops are brown. 

Spoon the chili over the dressing, then top with cheese and jalepenos.  Pop the pan back in the oven for a couple of minutes to melt the cheese. 

Top them off with some sour cream.

~Dixie Chik~

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Sea Scallops with Remoulade Sauce

I know this is SO Non-Thanksgiving-ish.  I had this bag of frozen sea scallops in my freezer calling my name.  I’m a sauce/condiment kinda girl.  Don’t you just wish everything came with a dipping sauce or a gravy, or slathered in something?  I do.  Maybe it stems from my childhood.  Maybe I just never got enough ketchup packets with my happy meals…

Me and my sweet little family have been having a very non-traditional Thanksgiving the last few years.  We decided to do Thanksgiving on the Wednesday before Thanksgiving, and invite the people that mean the most to us.  That might mean family, employees of our (well really my husband’s) business, neighbors, friends, etc.   So far it’s way less stressful than working out all the logistics of the actual holiday, and we get Turkey Day to relax and do nothing.

Onto the scallops….

1 lb bag frozen sea scallops, thawed (or 1 lb of fresh sea scallops)

1 lb fresh asparagus, washed and trimmed of stems

1/2 cup mayonnaise

1 lemon, juiced – (1/2 for sauce, 1/2 for scallops)

1 tbsp course ground mustard

Plenty of sea salt

Coarse black pepper

1/2 tsp ketchup

1/2  tsp garlic powder

Olive Oil

4 tbsp salted butter

2 tbsp fresh parsley

2 garlic cloves, minced

Heat oven to 400.  Combine the mayo through garlic powder; salt and pepper to taste; set aside. 

On a cookie sheet, place the asparagus spears where they are not touching.  Drizzle with olive oil and sprinkle with sea salt and pepper.  Bake for about 10-12 minutes.  Remove and set aside.

Heat a large saute pan over medium heat.  Add butter and minced garlic.  When the garlic is fragrant and the butter has almost melted, add the scallops and parsley, stirring frequently, until the scallops are completely opaque – about 5-7 minutes.  Remove from heat.

On a serving plate, place several asparagus spears, then a large spoonfull of scallops.  Drizzle the remoulade sauce over and serve. 

~Happy Thanksgiving~

Dixie Chik

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Sante Fe BBQ Beef Potatoes

Moms (and/or Dads) with crazy weeknight schedules, jobs, laundry, kids and whatever else will appreciate this.  I certainly appreciated it while I was eating it.  

Yesterday I made shredded BBQ beef , a recipe I found over at www.mykitchenaddiction.com.  It slow cooked in the crockpot all day, and we had it with texas toast and veggies.  Very, very good.  So, tonight, having leftovers and all, I threw some baked potatoes in the microwave when I got home from work to feed my hungry family and ended up with this……

Sante Fe BBQ Beef Potatoes

Left over BBQ shredded beef

Baked potatoes

Shredded Monterey Jack cheese

Sour Cream

Jalapeno peppers

Butter

Plenty of S&P

And if you’re brave, sprinkle some Cholula on top.  Your tastebuds will thank you.

Throw it all together however you like.  And, yes, that’s a paper plate and plastic fork you see…..sometimes I try my best to avoid dishes 😉

Enjoy!

Dixie Chik

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Devious Deliciousness

If any of you have those picky kids that will-not-eat-anything-no-matter-what, I promise I can trump.  I have two darling babies – one that eats anything and everything, and one that refuses all food.  My little precious daughter hates literally everything….well almost.  She will eat bread, cheese, pasta, butter, cheese, more bread, and even more cheese.  Oh, but wait, how could I ever forget, french fries.  She tries to convince me that she’s eating veggies because they’re potatoes. 

Of course… I guess that’s kind of like me justifying wine because its actually a fruit, or because it’s heart-healthy in moderation?  I love that kid.

I have done this MANY, MANY times unbeknownst to her.  She enjoys her dinner every time, and as a mom, I get the satisfaction of knowing she’s getting veggies full of Vitamin C and A-  *tee-hee* –

Macaroni and Cheese (with a little secret – Butternut Squash)

1 pound macaroni pasta

1 stick (real) butter

1 small butternut squash, peeled and cut into cubes (if you get one of those big ones, just save 1/4-1/2 of it for later)

1 12 oz bag mild shredded cheddar cheese (plus more if you think it needs it; this was JUST enough)

1/2 cup milk

garlic salt

coarse pepper

Prepare two large pots of water for the stove; turn one pot up to high and when it starts boiling, add the squash.  After about 10 minutes, turn up the other pot to high as well.  (The squash will need to boil for about 30 minutes, until tender.)

Add the pasta when the water is boiling in your second pan.  Boil the pasta for about 8-10 minutes, until al dente.  Drain and return to pan.

When the squash is done (very fork tender), drain and return to pan.  Using a potato masher or large fork, mash completely until mush, or it resembles mashed potatoes.

Drain the macaroni, and return to the pan.  Add the butter, cheese, squash and milk.  Stir vigorously.  Salt and pepper to taste.  Serve and feel proud of your little deception.  😉

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