Stop Holiday Food Waste With These Recipe Remixes

Stop Holiday Food Waste With These Recipe Remixes

Stop Food Waste Leftover Remix

Throw out your Thanksgiving leftovers? Think again! You may have a few dishes that you can breathe new life into before it’s time to toss. Take a look and see how you can reduce holiday food waste!

I try to reduce food waste with my lovingly prepared holiday meals where possible, and I’m sure you’ll agree that it feels good to create new dishes instead of throwing out leftovers!

Freezing leftover turkey and sides will extend the life of the leftovers and create new foundations for future dishes.

November 29th is observed as “Throw Out Your Leftovers Day” and I say repurpose what you can safely and deliciously!

As a reminder, always follow the latest USDA guidelines on safe leftover consumption and when in doubt, toss it out!

Turkey Ravioli With Homemade Ricotta

Making ravioli is easier than you think when you pick up wonton wrappers in advance of this recipe remix. This recipe works whether you have leftover chicken OR leftover turkey…It’s PERFECT!

And if you need a homemade ricotta recipe, I have that, too.

Yum! Monte Cristo Sandwiches after Thanksgiving!

Jorj’s Monte Cristo

The Monte Cristo sandwich is a sweet-meets-savory classic that’s so yummy, it’s been on Disneyland’s Blue Bayou and Tahitian Terrace menus since 1966!

My recipe calls for turkey and ham – or just one of the two – generous amounts of sweet cranberry sauce, and slices of Muenster cheese – made in a cast iron skillet.

Leftover Turkey Shepard’s Pie

Who says you can’t transform those last scraps of turkey into a HEAVENLY Shepard’s Pie? When you follow my instructions and pipe the sweet potato onto the top of the casserole dish in artful little dollops, compliments will follow! Substitute the lamb for your turkey and you’ll be set.

Leftover Potatoes, So Many Ways!

Don’t settle for potatoes one way when you can make potatoes into several delightful dishes, like leftover Mashed Potato Croquettes or a hearty Breakfast Skillet with Glazed Eggs!

It’s not hard to find an excuse to eat more pototoes…but if you need ideas to jazz up your leftover potatoes, you have come to the right place!

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In The Kitchen With Jorj: Brussel Sprouts!

In The Kitchen With Jorj: Brussel Sprouts!

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The Art of The Fresh Market

Grab the book that contains my favorite travel adventures, with inspired original artwork by artist Susan Fazio.
New Year, Old Friends and the Birth of This Book

Turkey Day! It’s All in the Planning

Turkey Day! It’s All in the Planning

Thanksgiving is here AGAIN!

If you want to enjoy Thanksgiving as much as everyone you have invited to dinner, a little advance planning is the key.

Let’s take the stress out of the meal.

Here’s my sure fire guide to making sure that this year’s Thanksgiving is sooooo much FUN for everyone…especially you! Start early.

If you breakdown a complicated meal into smaller parts, you’ll finish your tasks ahead of time.

Two Weeks Ahead

Make your meal plan.

Make a list of the dishes you plan to cook, those you’re going to pick up, and those that others are bringing to the party.

Make a grocery list of the ingredients you need. Sort your list by departments: dairy, produce, pantry staples, meats, and poultry.

|This makes your trip to the grocery store a lot easier to maneuver.

 Take stock of your bar and include wine, mixers, and garnishes on your list.

 

After your grocery list is prepared, check your pantry to see which items you’ve already stocked and cross them off your list. (You’re already making progress!)

 

Now, place any orders you need to make. The turkey, of course (I like to order a fresh turkey), bakery goods and specialty items.

Hey! If you are thinking about some Brussels Sprouts in your turkey day meal plan… watch out for next week’s video!

One Week Ahead

Plan your tablescape.

Take stock of your china and flatware to make sure you have enough. Same goes for glassware and crystal. Don’t be afraid to mix and match china patterns. There’s creativity in designing a pretty table.

 

Look for festive placemats, table runner or tablecloth cloth. A simple throw blanket can double as a cloth on your table. Locate candlesticks and votive candles. Don’t be afraid to experiment with those cute twinkle lights wrapped around pillar candles for some real tablescape sparkle!

 

 Create place cards (a great craft to do with kiddos) assemble your centerpiece and collect décor for platters. Pretty twigs and stems and whole fruit are good for decorating. I love to include food as part of my tablescape centerpiece. I place artichokes alongside pears and limes for a green experience.

 

 Add a few branches, pinecones, and a gourd or two and you have an organic look that is perfect for the occasion.

Saturday Before Thanksgiving

Shopping Day!

If you are farmer’s market shopper, get up early and visit the market you love. Purchase all the fresh produce items that you need.

Stop and smell the coffee beans. Remember this is not a race. Take time to enjoy your stroll through the market. Smile at the people you pass and greet your favorite farmers.

This is the season to be thankful for the growers! Slow down long enough to enjoy a festive cup ‘o Joe while you double check your list.

 

Finish up at the grocers to purchase anything you were not able to find at the market.

Sunday Before Thanksgiving

Get Your Apron Out!

Make the dishes on your meal plan that are easily made in advance, like chutneys and relishes.

Really, you can make almost everything in advance, freeze and thaw!

Lay out serving dishes and utensils.

Tuesday Before Thanksgiving

It’s Prep Day! 

Chop and prep all the ingredients you will need. If you need onions for three dishes, chop a bunch. Same goes for apples for pie and potatoes for mashed potatoes. Here’s a trick. Submerge potatoes in cold water ian the pot you will use to cook them in and place them in your fridge. They will be fine until you’re ready to boil.

Set your table! Prepare your centerpiece. Get those place cards placed! If you are hosting a crowd, a buffet table is the way to go.


Set up your bar. Did you remember to make extra ice?

If you have a frozen turkey, let’s get it on its way to thawing.

Wednesday Before Thanksgiving

Prepare your desserts. Bake your pies.

Prepare your casseroles and sides. You can bake most of these todays and simply warm them up tomorrow.

Make your gravy. It will be even better if you chill it over night and then warm it up tomorrow.

Prepare dough for breads or rolls. Letting dough rise in the fridge overnight is a good thing.

Cover everything with plastic wrap and store in the fridge until tomorrow. You can place the baking dishes on top of each other to save space. Use a heavy piece of cardboard or a thin baking sheet to separate the dishes.

Thanksgiving Morning

It’s Show Time!

Get that bird ready to roast. Organize your oven racks and preheat so that you’re ready to bake and warm. 


Before Your Guests Arrive

Just a Few Last-Minute Details!


Prepare mashed potatoes. Save the potato water to help thicken your gravy. 


Set out appys. 


Get the ice in the bucket. 


Pour yourself a glass of wine…. you’re doing great!

The Big Ta Dah!

Pull the turkey from the oven and transfer to a cutting board. While he rests, encourage friends and family to help you get the casseroles and side dishes to the table.

Pour gravy into boats, carve the bird, say a prayer of thanks…. And enjoy your family and friends!

 

Here’s a recipe to help you jump start your turkey day prep!

Servings

A Crowd

 

Ready In:

30-minute prep cuisine with roasting, simmering

Good For:

Holiday Entertaining
Fall/Winter

Ingredients:

2 tablespoons olive oil
2 heads garlic, halved
2 medium onions peeled and cut into chunks
4 large carrots, trimmed and cut into chunks
6 celery stalks, cut into pieces
4 large turkey wings, about 3 pounds
2 (or more) tablespoons cornstarch
1 tablespoon kosher salt
2 teaspoons course black pepper
1 teaspoon ground sage

Tried it? Tag it!

I would love to see what you did with this recipe.  Share your creation by tagging #inthekitchenwithjorj and with Scrumptious Possibilities With Jorj, my free private home cooking group.

Preheat the oven to 450°. Drizzle the olive oil onto a baking sheet with lip. Place the vegetables and turkey wings into the baking sheet. Roast in the oven for 15 to 20 minutes, then reduce the heat to 350° and roast until the turkey wings are golden brown, about another hour. During that time, check to make sure that the veggies are not sticking to the baking sheet. Use a spatula to scrape the bottom and add a little water to loosen everything. Remove the pan from the oven and let cool slightly. Pour everything into a large pot or Dutch oven. Place the pot on the stove. Add 1 cup dry white wine and simmer over medium heat until most of the liquid disappears, about 5 minutes. Cover the vegetables and turkey wings with water, about 1 quart. Bring the liquid to a boil over medium high heat and then reduce the heat to medium-low. Simmer the stock until it is reduced by half, about 1 hour. 

Pour the stock through a wire mesh colander and into a medium size bowl. Use the back of a spoon to push the veggie and turkey pieces into the bottom of the colander to push through all the juices. Place the bowl with the stock into the fridge to chill for up to one hour or for several days. (You can sift through the colander and gather enough turkey meat for a couple of yummy hot turkey sandwiches!)

To make gravy from stock, remove the bowl from the fridge. Use a large spoon to skim off and discard the thin layer of fat from the top. Transfer the stock into a saucepan and slowly bring to a boil over medium heat. Whisk together 2 tablespoons cornstarch with 1 tablespoon water. As the stock slowly boils, stir in the cornstarch slurry. The gravy will begin to thicken. You can add as much thickener as you like to get your desired gravy consistency.

Reduce the heat to low and let the gravy simmer slowly. Season the gravy with sage, salt, and pepper, stirring in just a bit at a time and tasting while you stir.

Holiday Gift Idea!

Need a little holiday gift to bring the grandkids, or a thoughtful way to entertain your guests’ children at your upcoming feast?

Purchase “Embarassing George” by Kimber Fox Morgan with cute illustration artwork by Jessica Kwan, available direct from the author herself or through my Amazon link!

As an Amazon Associate I earn from qualifying purchases.

Say Cheese! In The Kitchen With Jorj

Say Cheese! In The Kitchen With Jorj

Join Jorj In The Kitchen!

Ready to make a deliciously decadent buffet of cheesy goodness?

Join me in the kitchen and learn how to make magnificent meals that build upon one of my favorite things…CHEESE!

This decadent and well-deserved spread is perfect for your more indulgent Summer menus, with a wonderful pimento cheese twist.

From deviled eggs to really good turkey burgers, there’s a little something for every picnic basket for days to come!

Pimento Cheese with Seasoned Crackers

Grilled Pimento Cheese Sandwiches with Bacon and Berry Jam

Crack Crackers

Really Good Turkey Burgers Sliders with Crispy Shallots and Pimento Cheese

Ham and Turkey Roll-Ups with Pimento Cheese

Pimento Cheese Deviled Eggs

The Art of The Fresh Market

Grab the book that contains my favorite travel adventures, with inspired original artwork by artist Susan Fazio.
New Year, Old Friends and the Birth of This Book

Grillin’ and Chillin’ This Memorial Day Weekend

Grillin’ and Chillin’ This Memorial Day Weekend

Strawberry Recipes for Desserts

Make and take this effortless side, or get it going while your main course is on the grill or stovetop! It’s all about grilling and chilling this Memorial Day Weekend.

Whether it’s burgers, brats, ribs, or steaks, the sides are just as important as the main course when you’re planning your Memorial Day bash.

There’s lots of planning and lots of dishes to prepare. Here’s a way for you to make things just a little bit easier on yourself this year. 

Start with grilled veggies!

Any veggie will work here. My favorites are thick asparagus spears, bell peppers, red onions, zucchini and yellow squash, eggplant and portobello mushrooms. 

For the asparagus, break off the tough ends and trim. For the mushrooms remove the cap and inner gills. Slice the eggplant and red onion into ½-inch circles. Cut the squash diagonally into ½-inch ovals.

As you slice your veggies lay them onto a baking sheet. You can use parchment paper to layer everything on top of each other. Brush both sides with vegetable oil and sprinkle with salt and pepper. Now you are ready to grill.

Use an open flame or your trusty grill pan to cook each slice turning once so that you have grill marks on both sides.

Make sure you do not over-cook. You want firm veggies, not mushy ones. Remember things keep on cooking after you remove them from the heat.

Transfer the veggies from the grill to the baking sheet. You can cook these the day before your barbecue. Cool to room temperature and cover with plastic wrap. Chill ‘til you are ready to serve. 

 

how to make easy grilled veggies for memorial day

Now, here is where we get creative!

1: Layer the veggies onto a platter. Drizzle with olive oil and red wine vinegar. Shave thin slices of Parmesan cheese over top and sprinkle with toasted pine nuts.

2: Stack the veggies, beginning with eggplant and layering from largest slices to smallest. Layer in a slice or two of mozzarella cheese and add a few leaves of fresh basil on the top. Drizzle with olive oil.

3: Layer the veggies onto a platter and add slices of tomato and watermelon. Use a round cookie cutter to cut out circles of the watermelon that are about the same size as the tomato slices. Add a sprinkling of blue cheese and drizzle with balsamic reduction.  

4: Chop the veggies into similar size pieces and stir into rice for grilled veggie pilaf.

5:  Slice the veggies into thin strips and pair them with your grilled beef or chicken for fajitas, enchiladas, or quesadillas.

The secret here is that you can grill the veggies in advance and with little effort assemble the dish while the main course is sitting on the grill. What a great plan!

Chips and Dip For All Occasions: Party Dip Recipe Ideas

Chips and Dip For All Occasions: Party Dip Recipe Ideas

mardi gras king cake donuts

Chips and Dip Day celebrates all things crunchy, gooey, dippable, shareable, snackable, and delectable! Get inspired with my best party dip recipes, whether it’s for one, two, or a whole crowd.

 

I have made my fair share of chips and dips over the years, every which way and for just about every occasion.

From appetizers to party take-along to afternoon snacks, the versatile chips and dip dish strikes a satisfying balance of keeping us just the right amount of full before a big meal (or in-between them)!

Chips and dip are a staple in my household, and maybe yours, as well!  But I know you must be wondering…

Are chips and dip healthy?

The wonderful thing about home-cooking is that you have control over your ingredients and preparation process.

I have made both potato chips and veggie chips in my oven with great results and prefer this extra step over store-bought when making chips and dip fresh for my family and friends.

Get my “Oven Baked Seasoned Potato Chips
with Caramelized Onion Dip” recipe for National Chips and Dip Day, or try these fun recipes from my archives!

Roasted Red Pepper Cheese Spread

Servings

1 Cup Dip
2 tablespoons per serving size

Ready In:

15 minutes

Ingredients

1 (3-ounce) package reduced-fat cream cheese
2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped roasted red pepper
2 tablespoons chopped fresh parsley
4 ounces reduced-fat grated cheddar cheese (about 1 cup)
Salt and freshly ground pepper

Directions

Place the cream cheese, mayonnaise, red pepper, parsley and cheese into the bowl of a food processor. Pulse until combined. Season with salt and pepper.

Serve with assorted cut vegetables and homemade potato or veggie chips.

 

Peace, Love and Far Out Recipe for Chips n’ Dip

Jorj’s Kale Chips

Servings

6

Ready In:

12 – 18 minutes

Ingredients

1 pound fresh kale
1 tablespoon Extra Virgin olive oil
Coarse salt and freshly ground pepper
Red pepper flakes (optional)

Directions

Line a cookie sheet with a Silpat liner or parchment paper. Prepare the kale for baking by using a sharp knife to remove the leaves from the thick stems; tear the leaves into bite-sized pieces.

Wash and pat dry the kale. Drizzle with the olive oil and sprinkle generously with the salt and pepper. Add a few sprinkles of red pepper flakes.

Bake until the edges brown but are not burnt, between 12 to 18 minutes.

Peace, Love and Far Out Recipe for Chips n’ Dip