repurposing leftovers

Cuban Black Beans and Rice Casserole with Turkey and Zucchini

Ingredients: 4 slices of bacon, cut into bite-sized pieces 2 zucchini, cubed 1/2 small red onion, sliced thinly 2 cups cubed, cooked turkey 2 cups leftover Moros y Cristianos (Cuban-style Rice and Beans) 2/3 cup extra sharp cheddar Directions: Grease a 2-quart baking pan or small casseroles to equal 2 quarts. […]

Ham & Peas Baked Polenta

Ingredients: 1/2 small red onion, diced 2 cloves garlic, minced 4 oz Frick’s sliced Gourmet Ham, cut into bite-sized pieces 2/3 cup frozen peas 2 eggs 1 cup milk 1 cup coarse cornmeal* 1/3 cup grated Parmesan 2 cups very hot or boiling water, chicken or ham stock salt freshly ground black […]

Reuben-Inspired Twice Baked Potatoes

Ingredients: 4 large Russet potatoes (about 3 lbs) 2 1/2 tablespoons minced dill pickles OR dill relish 1/2 tablespoons tomato paste 1/4 cup sour cream 1 1/3 cup chopped corned beef* 3/4 cup sauerkraut 2/3 cup shredded Swiss or Gruyère freshly ground black pepper Directions: Preheat oven to 375. Bake […]

Chorizo, Hatch Chile and Rice Bake

Ingredients: 1 lb Mexican style chorizo 1 onion, thinly sliced 3 cloves garlic, minced 1 pint cooked rice 1-pint cherry tomatoes, halved 2-3 roasted* Hatch Green Chiles, diced 5 oz shredded quesadilla cheese 7 eggs, beaten 1 cup milk 1/2 tablespoon Tajín Clásico Seasoning salt freshly ground black pepper 2 […]

Golden Flannel Hash

Ingredients: 1/2 tablespoon butter 1/2 tablespoon canola oil 2 lbs Russet potatoes, cubed 3/4 lb corned beef, cubed 2 “baby” or “spring” Vidalia onions, greens and white parts chopped 2 yellow beets with greens* 1 bunch lacinato kale, chopped fresh thyme sea salt freshly ground black pepper fried eggs to […]

Zucchini Slice with Turkey and Chorizo

Ingredients: 2 cups finely shredded zucchini, drained 1 Vidalia onion, chopped 1 1/4 cup cooked, cubed turkey breast (can sub chicken) 2 oz thinly sliced Spanish chorizo, cut into 1/4 inch pieces 2 oz crumbled goat cheese 5 eggs 1/2 cup olive oil 1 cup flour 2 teaspoons baking powder […]

Double Turnip Soup with Ham

Ingredients: 2 purple-topped turnips, cubed 1 1/2 cup cubed Russet potatoes (1-2 potatoes) 1 cup 1/4 inch dice garlic chives 2 cloves garlic, minced 1 large onion, diced 2 cups large cubed ham* 2 quarts ham or chicken stock freshly ground black pepper fresh thyme 1 lb chopped turnip greens […]

“Everything Bagel” Deviled Eggs

Ingredients: 12 hard-boiled eggs, halved lengthwise for the filling: 12 yolks 3 tablespoons-1/4 cup mayonnaise 2 tablespoons sour cream 1/4 cup chopped onion 1 teaspoon Dijon mustard sea salt freshly ground black pepper “everything” seasoning mix: 1 1/2 teaspoon dehydrated minced onion 1 1/2 teaspoon dehydrated minced garlic 1 teaspoon  mixed […]

Corned Beef and Cabbage Buns

Ingredients: dough: 3 1/2 cups bread flour 1/4 teaspoon salt 1/2 teaspoon sugar 1 oz dry yeast 3 tablespoons cold butter, small dice 1/4 cup lukewarm water 3/4 cup lukewarm milk 2 eggs, at room temperature filling: 1 lb corned beef*, small dice 1/2 small cabbage, chopped 1 small red […]

Turkey Cauliflower Hash with Shichimi Togarashi

Ingredients: 1/2 lb cubed cooked turkey breast 4 medium russet potatoes, cubed 1 large cauliflower, cut into florets 1 onion, sliced into half-moons 1-3 tablespoons shichimi togarashi (Japanese 7-spice) 4 eggs Directions: Heat some oil in a large pan. Add the potatoes, onion and cauliflower. Saute until the mixture until the […]