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.

Shop Jorj's Cookbooks

7 Cookbooks and Counting!
Pick up a cookbook (or 3)

Beer Battered Fried Things for National Beer Day!

Beer Battered Fried Things for National Beer Day!

Beer brings best friends together in the backyard! Serve these fried things up with beer batter and be the hit of the backyard party this National Beer Day.

Frying things is FUN.

Frying things and then eating those fried things with a cold, crisp brew is even more FUN!

If you want some real FUN, invite your pals to a backyard barbecue and fry things in a beer batter and then toast the pals with a chilled cold one.

Yes…that works.

You can use this batter for other things like shrimp, pickles, mushrooms and cauliflower.

Everything tastes better when it’s battered in beer and fried in hot oil.

In honor of National Beer Day, here’s my take on big, fat, puffy fried onion rings with a really yummy sauce.

Beer Battered Fried Onion Rings
With Spicy Dipping Sauce

These fried onion rings are a perfect pass around, backyard appy! The dipping sauce is reminiscent of that Aussie-style dish. (You know the one I’m talking about…) In early summer markets, you’ll find smaller, tender spring onions with white or purple bulbs.  You can use the same technique described here to fry up these babies. They turn into crispy, golden strings which you can mound on top of your favorite burger. It’s all yummy!

Serves:

A  Crowd

Ready In:

30 – 45 minutes

Ingredients

For Onions

2 large white sweet onions, cut into ¼-inch slices

2 cups buttermilk


For Dipping Sauce:

½ cup mayonnaise

2 tablespoons ketchup

2 tablespoons prepared horseradish

1 teaspoon paprika

½ teaspoon ground oregano

2 teaspoons kosher salt

1 teaspoon coarse black pepper

2 or more drops hot pepper sauce

For the batter:

1 cup unbleached all-purpose flour

1 cup rice flour

2 cups club soda

1 (12-ounce) bottle beer

For dredging:

2 cups unbleached all-purpose flour

1 tablespoon chili powder

For big finish:

Vegetable oil for frying

2 tablespoons chopped fresh parsley

Flaky salt (like sea salt)

Directions

Separate the onion rings and place into a shallow bowl or baking dish. Cover with buttermilk pushing the rings down into the liquid while you get everything else ready to go.

Whisk together mayonnaise, ketchup, horseradish, paprika and oregano. Season with some of the salt and pepper. Stir in as much hot sauce as you like. Pour the dipping sauce into a bowl.

Whisk together 1 cup all-purpose flour with 1 cup rice flour in a shallow bowl or baking dish. Stir in the club soda and beer. 

Place the remaining 2 cups all-purpose flour into a shallow baking dish. Whisk in chili powder and season generously with salt and pepper.

Heat about 3-inches of vegetable oil in a deep, large pot over medium-high heat to 350°. The vegetable oil should come no higher than one third up the side of the pot. Once you add the onion rings, the oil will bubble up. The temperature of the oil will go down when you add battered onion rings and then come up again as they cook. I use a candy thermometer to make sure that the temperature is hot before I add more onion rings to the oil.

Lift an onion ring out of the buttermilk and shake off the extra liquid. Dredge into the seasoned flour and then dip into the beer batter, again shaking off the excess liquid. Place the battered onion ring into the hot oil. Continue this process to fry several rings at a time, being careful not to place too many into the oil at the same time. You want them to swim freely as they fry. Use a slotted spoon or spider strainer to turn the rings in the oil until golden brown on both sides, about 3 to 5 minutes. Remove the rings to a paper towel lined baking sheet.

Continue with the remaining rings until there are none left. Once you remove the onion rings from the oil, immediately sprinkle with parsley and flakey salt.

Serve with dipping sauce.

Cook’s Tip

For a really FUN presentation at your next barbecue, serve these onion rings right out of the fryer and onto a foot-long wooden dowel mounted onto a wooden block. You won’t find this in the restaurant supply store. Instead, you’ll have to get your best DIY buddy to make them for you. Your friends will love plucking a puffy onion ring right off the stick.

Shop Jorj's Cookbooks

7 Cookbooks and Counting!
Pick up a cookbook (or 3)

Reading Is Funny: Apple, Squash, Sausage, and the Blarney Castle

Reading Is Funny: Apple, Squash, Sausage, and the Blarney Castle

My stuffed squash comes with quite the story, as so many of my recipes do! The flavors for this dish are sweet, tart, rich, and perfect to prepare for a brunch gathering with your best group of storytellers.

The story behind this recipe is a long one, but considering I survived, I am compelled to tell it!

On a trip that started in Russia, continued through Denmark, and ended in the UK, Sue and I found ourselves on a day trip to visit the city of Cork in Ireland.

The main attraction in Cork is the Blarney Stone, which we set of to see amid a swarm of fellow tourists. We arrived at the Blarney Castle, which is a tower that some describe as majestic or looming, depending on your mood. After traveling up the very narrow (I mean EXTREMELY narrow), four-story, windowless, and very claustrophobic staircase, Sue coaxed me through my one and only panic attack. I hadn’t even known I was claustrophobic until I met Blarney Castle.

When we finally burst out of the tower and onto the top of the castle, we found ourselves still in the queue to finally kiss the stone. Tradition has it that in order to receive the gift of eloquence, one has to bend over backwards to kiss the stone.

This means lowering your head (backwards!) from the parapet walk over an opening in the tower that leads all the way down to the ground below. There were two very, very young and scrawny teens that were on either side of the hole in the floor – to make sure you don’t fall through, but they were not enough to persuade me.

Needless to say, after narrowly escaping death in the tower (a bit of an exaggeration), I sprinted past Sue and that stone, down the castle’s back stairs, and found my way to the closest pub. I took refuge in a pint and comfort in a dish called Cheshire Pie, which combines chunky pork and sautéed apples in a flaky crust.

My recipe for stuffed acorn squash is a twist on that pie (minus the flaky crust). The flavors are sweet, tart, and rich. It’s super for a mid-week meal and awesome for a brunch gathering.

Actually, it’s a pretty perfect dish if you are just in need of a bit of calm after the storm!!

Apple, Sausage and Cheddar Stuffed Acorn Squash

Ready In:

30 – 40 minutes

Ingredients

For Squash:
2 medium acorn squashes, halved and seeded
1 tablespoon olive oil
1 teaspoon apple pie spice

For Stuffing:
1 tablespoon olive oil
1 small onion, peeled and diced
1 small poblano pepper, seeded and diced
1 pound mild Italian sausage
2 Granny Smith apples, peeled, cored and diced
1 teaspoon apple pie spice
½ teaspoon kosher salt
½ teaspoon coarse black pepper
4 ounces sharp cheddar cheese, grated, about 1 cup
Sour cream

Directions

Preheat the oven to 400°. Drizzle the cut side of the squash with 1 tablespoon olive oil and sprinkle with apple pie spice. Place the squash, cut-side-down into a baking pan. Bake until the squash is fork tender, about 20 minutes. Heat 1 tablespoon olive oil in a skillet over medium heat.

Add the onion and pepper and cook until the veggies are soft, about 5 minutes. Add the sausage and cook until brown and crumbly, about 5 minutes more.

Add the apples to the pan. Season with 1 more teaspoon apple pie spice and some of the salt and pepper. Stir in the cheese. Pull the baking dish from the oven. Turn the squash so they are cut side up. Stuff the squash with the apple-sausage filling.

Place the dish back into the oven and cook until the cheese is melted, about 10 minutes more. Garnish the stuffed squash with a dollop of sour cream.

Welcoming October with Stuffed Squash!

Shop Jorj's Cookbooks

7 Cookbooks and Counting!
Pick up a cookbook (or 3)

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.

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

Southern Super Supper Book Club Menu

Southern Super Supper Book Club Menu

It’s “Read An eBook Week” and my recipes and read are available for immediate download! Host a Southern-style book club supper with “Almost Sisters” by Joshilyn Jackson and my “Sunday Best Dishes” menu.

This post contains affiliate links. If you use these links to buy something we may earn a commission. 

Last year I discovered author Joshilyn Jackson and devoured every book she’s written in record time.

For me, her characters, strong Southern women, strike a chord with so many attributes I aspire to. Her heroines face challenges that we can identify with, although hopefully in not such a dramatic manner!

For this book club, I’ve chosen the book “The Almost Sisters”.

This is not her most recent book, but I find it to be very current given our present political climate. And although this book is in no way political, it does deal with issues in the headlines.

Here is a summary from Amazon:

“With empathy, grace, humor, and piercing insight, the author of gods in Alabama pens a powerful, emotionally resonant novel of the South that confronts the truth about privilege, family, and the distinctions between perception and reality—the stories we tell ourselves about our origins and who we really are.

 

Superheroes have always been Leia Birch Briggs’ weakness. One tequila-soaked night at a comics convention, the usually level-headed graphic novelist is swept off her barstool by a handsome and anonymous Batman.

 

It turns out the caped crusader has left her with more than just a nice, fuzzy memory. She’s having a baby boy—an unexpected but not unhappy development in the thirty-eight-year-old’s life. But before Leia can break the news of her impending single-motherhood (including the fact that her baby is biracial) to her conventional, Southern family, her step-sister Rachel’s marriage implodes.

 

Worse, she learns her beloved ninety-year-old grandmother, Birchie, is losing her mind, and she’s been hiding her dementia with the help of Wattie, her best friend since girlhood.

 

Leia returns to Alabama to put her grandmother’s affairs in order, clean out the big Victorian that has been in the Birch family for generations, and tell her family that she’s pregnant. Yet just when Leia thinks she’s got it all under control, she learns that illness is not the only thing Birchie’s been hiding.

 

Tucked in the attic is a dangerous secret with roots that reach all the way back to the Civil War. Its exposure threatens the family’s freedom and future, and it will change everything about how Leia sees herself and her sister, her son and his missing father, and the world she thinks she knows.”

There’s a pivotal scene in the book that serves as the catalyst for bringing Leia home to Alabama and her grandmother. Birchie and her caretaker, Wattie attend a potluck supper after Sunday church. It’s Birchie’s out-of-character outburst in front of the parishioners that sends a distress call to Leia.

Sunday after church potluck suppers are a tradition in the South. I must have been on the same wavelength with Ms. Jackson when I wrote an entire chapter of the potluck recipes in my book, “Sunday Best Dishes.”

This book is the perfect one for recipes for your book club menus. Buy one and share it with all of your book club members!

This post contains affiliate links. If you use these links to buy something we may earn a commission. 

Here’s a menu that will work perfectly for your book discussion of “The Almost Sisters”:

Pretty Potluck Beans

Sunday Best Dishes, page 73

Southern-Style Chicken Pot with Okra and Collards

Sunday Best Dishes, page 79

Scalloped Potatoes with Ham and Green Onions

Sunday Best Dishes, page 83

Trio of Picnic Salads

Sunday Best Dishes, page 123

#RecipesAndReads

 

Here are a couple of book club discussion questions to get you started:

  • There are multiple relationships in the novel that fit the title The Almost Sisters description. How did the title take on new meaning to you as the story developed?
  • Despite her worsening dementia, Birchie is still a strong character throughout the book. How would you describe her lifelong friendship with Wattie? Did your impressions change throughout the novel? Why do you think Birchie chose to keep their true relationship a secret even as times changed?
  • Leia makes the decision to hide her pregnancy early on and keeps her secret throughout much of the story. Do you think Leia made the right decision? Were you surprised by the characters’ reactions when her pregnancy was revealed?

Explore Jorj's Cookbooks

7 Cookbooks and Counting!
Read On