Stop Food Waste With These Recipe Remixes

Stop Food Waste With These Recipe Remixes

Stop Food Waste Leftover Remix

Make Earth Day every day in your kitchen! Take the pledge to stop food waste with my best tips for reusing produce and remixing leftovers! #StopFoodWaste

Stop Food Waste Day was first introduced in 2017, and this years marks the fifth year of inspiring action around food waste reduction.

Who even knew this was a THING?  

 I discovered very early in the family kitchen that fruits and veggies lingering a little too long must be given a new lease on life! And that leftovers getting too comfortable on the fridge shelf demand an encore.

In honor of Stop Food Waste Day and the innovation and creativity in reducing one’s food waste impact, here’s Jorj’s list of what to do with leftovers.

I thank my grandma’s for the training on this one.

EGGS 

Don’t throw away left over scrambled eggs. Use them in tomorrows egg sandwich or burrito.

WAFFLES

Cut leftovers into chunks and toast them in the oven with a bit of cinnamon and sugar. Now you have waffle croutons for your ice cream dessert.

PANCAKES

Slather left over pancakes with cream cheese or peanut butter. Roll up and place into a baking dish. Douse with syrup and bake until warmed through. Pancake roll-ups for breakfast!

SALAD

Leftover salad with dressing is not as good as it is the first day, but it will work on sandwiches and subs. However, leftover everyTHING will make a great salad. Look in the back of your fridge’s veggie drawer and use those ingredients to doctor up your everyday garden salad. Carrots, fennel, radishes, cukes, peppers, cauliflower… these all work. Look into your jars too. Pickles, sun-dried tomatoes, and olives are perfect additions. Don’t forget the cheese. Salads are a perfect dish to avoid food waste!

CHEESE

I’ve written about cheese about a hundred times. But here are some highlight dishes that are perfect for your leftover cheese: grilled cheese, cheese spread, hot cheese dip, cheesy deviled eggs, cheese-filled omelets, veggies in melty cheese sauce.

NOODLES

Leftover pasta is my go-to thing for that morning-after breakfast. But left over noodles are great for reinvention. Leftover Alfredo pasta top pork cutlets and sauteed eggplant for an inspirational mid-week dish. Stuff some leftover mac ‘n cheese into your next roast beef panini sandwich. And don’t forget spaghetti pie, noodles in casseroles and pasta turned into frittatas.

CHICKEN

Besides chicken salad there’s chicken quesadilla, chicken soups, chicken casserole, chicken burritos, chicken hash, chicken pot pie…… this one’s easy.

FISH

Salmon and tuna turn into salmon and tuna salad with just a couple of additions. Other left over fish can be turned into croquettes, chowders and spring rolls.

BEEF

Leftovers work perfectly in fajitas, cheese-steak subs, stuffed peppers, open face steak sandwiches on Texas toast, quick beef stew and beef and potato hash.

PORK

Shred leftover pork and douse in barbecue sauce for a pulled pork sandwich. 

VEGGIES

I challenge you to give me ANY veggie and I will give you three ways to repurpose the leftovers. These will all revolve around soups, stews, quesadillas, cheese spreads, hot cheese dips, salads, croquettes, veggie bread puddings, veggie filled omelets, casseroles, veggies with pasta, veggie enchiladas, stuffed peppers, hash, veggie pies…. Get the idea?

DESSERTS

Whether you have leftover cake, pie or cookies you can use these to create a crispy topping for ice cream, a base for bread pudding, a fruit crumble and a layer or two for your favorite parfait.

I think you have the picture. (I also think I watch too much CHOPPED!) 

Now, let’s hear what THING you can create with your everyday leftovers.

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Best Steak Kabobs Recipe With Bonus Cucumber Tzatziki

Best Steak Kabobs Recipe With Bonus Cucumber Tzatziki

Summer will be here before you know it, but why wait? Serve these steak kabobs with a fabulous sauce and enjoy something on a stick when the mood strikes!

The revival of kabobs has begun. At least for me, it has.

I remember my mom threading beef and tomatoes on skewers and grilling them over a charcoal flame. The results were a bit charred but just FUN enough for everyone to giggle over.

Kabobs are terrific when you are hosting a crowd. You can prepare everything in advance and then grill them in minutes.

You can also vary the skewers so everyone can choose their own. What a FABULOUS solution for your picky eater or diet-restricted guest!

In my earlier catering days, I would thread bite-size nibbles onto short skewers for a terrific display of appys.

I still do this with sweet tomatoes, marinated tortellini, and small balls of mozzarella. Yummm!

Here’s a recipe from my upcoming book for beef kabobs. That’s right, book #8 is WELL underway! 

The secret to beef kabobs is to make sure that everything you thread onto the skewer is equal in bite-size and that the skewers are not over-stuffed.

You want things tightly fitted together, but not squished! Give these a try!

National Something On a Stick Day:
Tenderloin Steak Kabobs With Mushrooms, Peppers, and Onions

Servings

4 – 6

Ready In:

30 minutes ‘til it’s ready

Ingredients

1 bell pepper, three different colors
1 large red onion, peeled
12 baby portabella mushrooms
3 (4 to 6-ounce) tenderloin steaks
1 teaspoon kosher salt
1 teaspoon coarse black pepper
2 tablespoons olive oil

Directions

Cut each pepper in half (from stem to bottom) and then in half again. Remove the stem and seeds. Cut each piece in half.

Cut the onion in half across the center, leaving the eds in place. Cut each half down into 6 wedges, trying to keep the pieces connected by the stem.
Pull the stems from the mushrooms.

Cut the steaks into 1-inch pieces.

Thread the skewers starting with 2 pieces of pepper. Thread 1 chunk of beef, followed by a wedge of onion and a mushroom. Thread another chunk of beef and repeat with peppers, onion, and mushroom. End with another chunk of beef. Continue threading skewers until all the ingredients have been uses. You should have about 6 skewers.

Heat a grill pan over high heat. Season the skewers with salt and pepper. Drizzle with olive oil. Lay the skewers (as many as will fit) onto the grill. Cook for 2 minutes. Turn a quarter of a turn and cook for 2 minutes more. Continue until all sides of the beef have been browned, about 6 to 8 minutes total. Test for doneness. Rare to medium rare works great for this steak.

 

Do you know what would be really FUN?

Serve these kabobs with a fabulous sauce like this one for cucumber tzatziki sauce.

Peel and slice a medium cucumber. Lay the slices onto paper towels and sprinkle with salt. After 5 minutes, wrap the cucumber in the paper towels and squeeze out the excess moisture.

Place the slices into the bowl of a food processor. Add 4 peeled and ⅓ cup fresh dill. Pulse to combine. Add 2 cups plain Greek yogurt, the juice from ½ lemon. Pulse again. Season with salt and pepper.

Pour the sauce into a bowl and serve with kabobs. Oh! Let’s add a couple of pitas to make things really authentic.

Celebrate Labor Day 2021 With These Backyard Party Recipes

Celebrate Labor Day 2021 With These Backyard Party Recipes

Can you believe that it’s Labor Day 2021 already? Whether you’re cooking for one or many, there’s never been a better time to let your creativity shine with these tried-and-true backyard recipes!

Labor Day 2021 has long signaled that Summer is winding down to a close and Fall will soon be ushered in. 

We’re not letting our tasty backyard celebrations slip by just yet. What better way to celebrate than with these Labor Day recipes?

Check out these delicious party ideas that are perfect for any outdoor celebration! 

All of these recipes can be made in under an hour and most have ingredients you may already have in your fridge.

Whether you’re cooking for one or many, there’s never been a better time to let your creativity shine with these tried-and-true backyard favorites.

Street Corn Caesar Salad

Hand salads open the doors to your creativity. Yes, this is salad you can eat with your hands. Think lettuce cups and endive spears filled with salad ingredients.

Steak Fajitas

Cook flanks steaks on an outdoor grill and serve all the fixin’s on the side for your Labor Day guests to savor!

Poblano Pepper Short Ribs

Social-distance Summer just got hotter with pecks of peppers, two ways! Add fresh air and “bubble friends” for this backyard feast!

Watermelon Margarita

I concocted a cocktail that turned out to be a BIG hit at a backyard BBQ!

You might want to serve this easy and tasty festive, summer drink at your Labor Day picnic.

We use our fruit-flavored tequila to make this “Watermelon Margarita”:

 

Watermelon Margarita Fruit Cocktail for Labor Day

The Recipe:

Prepare the base for the cocktail by emulsifying the inside of a seedless watermelon.

We mushed up (this is a highly technical culinary term – not used by Julia in any of her 700 pages) two large watermelons for our outdoor party.

Add two or more large cans of lime concentrate to the watermelon slush. You can prepare this base in advance. Pour it into a large container and refrigerate.

For Watermelon Margaritas, take a lime wedge and run it around the rim of a margarita glass.

Combine margarita salt with a bit of granulated sugar and place onto a small plate or into a shallow bowl.

Dip the rim of the glass into the salt/sugar combo.

Pour the slush mixture into the glass. Top with a drizzle of Triple Sec Liqueur and a generous splash of fruit flavored tequila. Top with a fresh, pitted cherry.

National Hamburger Day is May 28 🍔 Get these burger recipes!

National Hamburger Day is May 28 🍔 Get these burger recipes!

National Hamburger Day Recipes

National Hamburger Day is May 28th.  What will YOU be eating?

We all know you really don’t need a designated day to savor a delicious, sizzling burger, fresh off the grill, or make a veggie-forward option for a lighter lunch option.

And with Memorial Day around the corner, it’s all the more reason to start thinking burgers!

I have made my fair share of burgers over the years for a number of occasions:  Super Bowl parties, outdoor get-togethers, and just good ol’ American eatin’.

But these recipes endure, and I’m sure they’ll find a special place in your May menu line-up!

Score a Touchdown with the SUNDAY BEST BURGER!

Check out my recipe for my Sunday Best Burger to see just what happiness is made from! If you don’t want to grind the beef yourself, ask your butcher to do the grinding for you. Most grocery store meat departments will be happy to do this for no extra charge.

Read on

Couch Potato Fan Food for the Super Bowl

 These sliders are bite-sized and couch PERFECT.  Use sharp cheddar and do NOT forget the pickles.  Oh, and good news, the recipe a mountain of pimento cheese, suitable for savoring with burgers, nachos, you name it!

Read on

Couch Potato Fan Food for the Super Bowl

My veggie burgers are filled with fiber and offer a delicious alternative to the more caloric beef burger. This is your go-to recipe for a basic veggie burger that most condiments and giant bun can make extra delicious. I like that you can make it in a skillet just like you would a grilled cheese.  

Read on

Couch Potato Fan Food for the Super Bowl

What would a delicious burger be without homemade fries?! You’ll be delighted by how easy – and delicious! – these hot potatoes are.

Read on

Spring Dinner Party Menu Featuring Fresh Dinner Salads

Spring Dinner Party Menu Featuring Fresh Dinner Salads

The secret to entertaining and still having a good time?

 

PLANNING!

Steal my very best springtime entertaining ideas that will guarantee you have just as much fun as your guests with these main course salad ideas!

Secret Squash Jorj Morgan Filming

While March isn’t quite marching away from winter, I feel Spring in the air.

Easter is right around the corner and with vaccinations occurring rapidly, families and friends may start gathering to celebrate a new season.

I have a theory about entertaining. I like to keep my eye on the prize of enjoying my party as much as my guests do. I must admit that I usually accomplish this goal!

The secret to making it all happen is to plan, plan, plan. If you spend the time preparing before-hand, when it comes to party time, everything will be ready!  

Putting these two ideas together, I have a party plan to share with you for your right-around-the-corner Spring get-together. My book, “At Home Entertaining”  (If you don’t find it on your shelf, you can still find it on Amazon), contains a plan for a Sunset Picnic Supper.

This party plan was one that our catering company created when we were asked to design a party to go with a groundbreaking ceremony on the lot that would eventually house a four-story office building. The lot was vacant, so we erected a tent and set each place at multiple tables with individual picnic baskets that held the guest’s china, linen napkins, glassware, and even a stem vase with a single fresh flower.

The meal was presented family-style with servers offering platters of main course salads. We prepared all of the pieces of each salad in advance and keep them refrigerated, assembled the dishes on-site, right before serving.

The party was a hit and I’ve served these main dish salads again and again over the years.

I used that party plan to create one for this year. It includes these dishes:

Grilled Flank Steak With Roasted Onions, Sliced Tomatoes, Blue Cheese and Poblano Pepper Vinaigrette

Here’s how: The day before I’ll pound the flank steaks with the rough side of a meat mallet and place them in marinade overnight. I’ll roast the poblano peppers and add them and a handful of spinach leaves to my favorite vinaigrette recipe to create a deeply colored, subtly spiced sauce. This I’ll chill in the fridge.

I’ll roast small (palm-size) white onions, cut into quarters, in the oven until they are golden and syrupy, and store these in the fridge as well.

On the day of the party, I’ll grill the steaks to just medium-rare. I’ll wrap them in foil and refrigerate until about an hour before the party. Removing the steaks, vinaigrette, and onions from the fridge, about an hour before gives me the time I need to bring everything to room temperature. (I like the way food tastes at room temperature instead of chilled from the fridge.) 

To assemble the salad, I cut ripe, beefsteak tomatoes into slices and lay them around the outside of a large platter. Then I’ll top these with chunks of blue cheese. I’ll lay the onions inside the ring of tomatoes. 

Then I’ll slice the steaks into thin strips and pile them high into the center of the dish. I’ll drizzle some of the vinaigrette over the top of the salad and serve the rest on the side. And

I’ll do all of this before the first guest arrives! The salad will be good-to-go for several hours.

Poached Chicken In Tuna Sauce

This is a dish based loosely on a dish called Vitello Tonnato (veal with tuna-caper sauce) and is perfect for this party because it is made the day ahead. Whole chicken breasts are poached in wine and broth with veggies and herbs.

Then these are sliced and layered onto a platter and covered in a rich sauce made with tuna, anchovies, capers, lemon juice, and mayo.

I’ll refrigerate the dish overnight which allows the slices of chicken to absorb all the flavors of the sauce. All I have to do is remove the platter from the fridge and garnish with lemon slices, capers, and fresh parsley.

I’ll add a ring of baby artichokes around the edge of the platter…. just because I can!

Secret Squash Jorj Morgan Filming

Roasted Salmon In the Grass With Cucumber Mint Sauce

This is the secret to perfectly roasted salmon….Shhhhhhh… don’t tell!

….It’s brown sugar.

Yup, I spice my salmon with brown sugar. I mix the sugar with everything else in my spice drawer and then rub it all over the salmon. Twenty minutes of roasting in a hot oven and you have the most delish salmon that you can easily serve at room temperature.

I’ll lay the salmon over barely sauteed spinach (the grass) and drizzle it with a sauce made from fresh cucumbers, sour cream, and fresh mint. Oh boy!

I’ll round out the menu with Farmer’s Market Orzo Salad from “Canvas and Cuisine” and Herbed Onion Biscuits.

Dessert will be my spring-time favorite
Sunshine Cake from Sunday Best Dishes”

Even I want to be invited to this Spring dinner. How about you?

Fancy Dress Dinner in the New Normal

Fancy Dress Dinner in the New Normal

If you’ve been living in your Lulumons, this Fancy Dress Dinner Party is for you! Prepare a feast for your “bubble friends” or family this Social-distance Summer.

Click to skip to the recipes

 

When was the last time that you dressed up? 

For that matter, when was the last time that you got out of your sweats? 

We discussed this during my walking group’s morning trek the other day. The answers were startling. No one had dressed up in months!

I mean, “fancy- dressed-up”, like sparkles and heels and ties and pocket squares. 

The occasions that we dress for have all gone away.

No more business dinners, charity events, or milestone birthday parties. Weddings are postponed and black tie events are canceled. I’m not even sure that this year’s fall fashions haven’t been hanging in my closet since last spring!

I decided to change things up a bit in my bubble.

I’m planning a fancy dress party that fits with the new normal.

I’ll host a smaller group of friends, maintain a socially-distanced table in an open-air space and absolutely, expressly forbid hugging and kissing.

But there will be place cards and flowers on the table. We’ll be served on real china plates and crystal. Places will be set with linen napkins and a printed menu.

And yes…There will be FOOD.

Really, really good food.

Here’s my fancy-dressed dinner menu:

 

Spinach Salad Topped with Heirloom Tomatoes and Salt and Pepper Fruit

Beef Wellington with Red Wine Demi Glaze

Pommes de Terre Chantilly

Chocolate French Silk Pie

 

Sounds daunting, yes! Well, it’s not. Let me tell you how.

You can make the pie the day before. I’ll tell you a secret. 

I use Ina Garten’s pie crust recipe.

And Ree Drummond’s recipe for the filling. 

I topped the pie with whipped cream and dust with salted caramel sugar from Spice and Tea Exchange.

It’s not only yummy, but it’s also pretty!

 

The salad is created by tossing baby spinach leaves and thin slices of onion with a bit of vinaigrette. I top this with slices of ripe tomato with a dribble of olive oil.

What makes this salad so special is the fruit. I dice watermelon into very small cubes which I spritz with kosher salt. 

Next, I cut strawberries into the same size pieces and sprinkle with pepper. I scatter the “salt and peppered” fruit cubes on top of the tomatoes and chill the salad.

 The bite is crunchy, sweet, and surprisingly refreshing.

 

The Beef Wellington recipe is right out of my book, Fresh Traditions

Seared tenderloin filets are topped with a slice of pate and a spoonful of creamy, sherried mushrooms. Then they are wrapped in pastry and chilled until you are ready to bake. 

Twenty minutes in the oven creates an over-the-top main course, especially when served with a red wine reduction.

But my favorite dish on the menu is the potatoes.

Imagine a mashed potato souffle and you will get your mouth watering for these Chantilly potatoes. Named for a region in France that creates wonderous cream, these potatoes can be prepared in the morning and baked off in the same oven as the beef. Success!

My party is coming soon, and I hope it inspires you to get out of those pj’s and back into the worldAt least a little step towards getting back into the world!

Pommes de Terre Chantilly

Breakfast Skillet with Glazed Eggs

Ingredients

Whipped potatoes meet whipped cream in this most delicious version of mashed potatoes. It’s a fussy presentation which requires a bit of work but is really worth the effort.

4 (1 ½ to 2-inch thick) beef tournedos (center cut fillet of beef)

1 tablespoon olive oil

1 teaspoon kosher salt 

Course ground pepper

1 tablespoon butter

2 large shallots, minced (about 2 tablespoons)

8 ounces Baby portobello mushrooms, sliced (about 2 cups)

2 tablespoons cup sherry

1/3 cup cream

1 tablespoon chopped fresh tarragon

1 (1-pound) package frozen puff pastry, thawed

1 egg, beaten with 1 tablespoon water

4 to 6 ounces pate, preferably duck mousse, cut into 4 slices

Serves:   4

Time:  30-minute Cuisine

glazed lemon cake with berry sauce

Peel the potatoes and cut them into ½-inch cubes. Place the potato cubes into salted, boiling water. Cook until the potatoes are very soft, about 8 to 10 minutes. Use a colander to drain the potatoes. Place 3 tablespoons butter and milk into a large bowl. Use a potato ricer to smoosh the potatoes into the bowl. Stir the potatoes into a smooth puree.

Preheat the oven to 400°. Divide 1 tablespoon butter into four individual baking dishes. Place these onto a baking sheet. Place the dishes into the oven and let the butter melt onto the bottom of each one.

Use an electric mixer to whip the cream into soft peaks. Place about ⅓ of the whipped cream into the center of the potatoes. Gently stir the cream into the potatoes. The potatoes will be soft and light. Scrape the remaining whipped cream into the bowl. Gently fold this cream into the potatoes. You don’t need to overwork the potatoes. You want these to be light and airy. 

Spoon the potatoes into the baking dishes. Sprinkle each dish with Parmesan cheese. Bake until the potatoes are warmed through and the tops begin to turn golden brown on the edges, about 20 to 25 minutes.

Beef Wellington

Ingredients

This renowned dish is easy to make and a super way to show off in front of your guests. The good news is the beef packages can be prepared in advance and baked 30 minutes before you seat your guests. Talk about “fast food”!

4 (1 ½ to 2-inch thick) beef tournedos (center cut fillet of beef)

1 tablespoon olive oil

1 teaspoon kosher salt 

Course ground pepper

1 tablespoon butter

2 large shallots, minced (about 2 tablespoons)

8 ounces Baby portobello mushrooms, sliced (about 2 cups)

2 tablespoons cup sherry

1/3 cup cream

1 tablespoon chopped fresh tarragon

1 (1-pound) package frozen puff pastry, thawed

1 egg, beaten with 1 tablespoon water

4 to 6 ounces pate, preferably duck mousse, cut into 4 slices

Serves:   4

Time:  60-minute Cuisine (Plus chilling)

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Preheat the oven to 425°. Brush the beef with olive oil.  Season with salt and pepper.  Heat a skillet over high heat.  Place the steaks into the skillet and sear until well browned, about 3 to 4 minutes.  Turn until both sides are golden, about 3 to 4 minutes more.  Transfer to a rack and cool to room temperature.  

Heat the butter in a skillet over medium-high heat.  Cook the shallots in the pan until soft, about 3 to 4 minutes.  Add the mushrooms to the pan and cook until soft, about 5 minutes.  Add the sherry, cream, and tarragon to the pan.  Season with salt and pepper.  Cook until most of the liquid is absorbed, about 3 to 5 minutes more.  Cool this mixture to room temperature.

Roll out the puff pastry sheets to about ¼-inch thickness.  Cut into 4 rectangles.  Coat a rimmed baking sheet with vegetable oil spray.  Place a beef slice onto a pastry rectangle.  Brush the edges of the dough with a beaten egg. Place a slice of pate on top of the beef.  Top with sautéed mushrooms and the tarragon cream sauce.  Wrap the layered beef with the pastry.  Crimp the top ends together to seal the package.  (Form the bundle into a purse, trimming off the excess pastry.)  Repeat with all the filet slices.  Place each bundle onto the prepared baking sheet.  Cover and chill for at least 1 hour or overnight.

Preheat the oven to 425°. Brush each package with a beaten egg.  Bake for 10 minutes.  Reduce the temperature to 375°.  Bake until the pastry is golden, about 20 minutes more.  Allow to rest for 10 minutes before serving.  Serve with red wine sauce.

Overboard Tip

To make red wine sauce heat 1 tablespoon olive oil in a skillet over medium-high heat.  Cook 2 large minced shallots until soft.  Pour in 1 cup dry red wine.  Reduce until ½ cup remains.  Pour in 1 cup beef broth.  Reduce until 1 cup remains, about 15 minutes.  Stir in 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, and 1 tablespoon chopped fresh