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~
4 Comments
Ilke
December 4, 2010 at 1:44 PMThanksgiving never ends 🙂 I will be adventurous and try cinnamon and chocolate in my chili next time!
Very creative idea!
Ilke recently posted..Cream of Beet Soup AKA Pretty Pink Soup
Gayle Martin
December 2, 2010 at 1:48 AMWhat a clever idea.
Gayle Martin recently posted..Asian Cabbage Salad
Renae
December 1, 2010 at 8:22 AMWhat an adorable idea!
Tes
December 1, 2010 at 5:13 AMI love these idea! Next time I won’t throw away my dressing 🙂
Tes recently posted..Prawn with Capsicum