Leftover Stuffing Waffles

This can hardly be called a recipe. It is more like a really good idea. But it is a really good idea and I had it. We always have too much stuffing/ dressing. This is an excellent way to use it up.

• Servings:  2 waffles
• Time:  Prep: 5 minutes, cooking: 5-7 minutes per waffle
• Hardware:  A bowl, a spatula, tongs, a waffle iron

 

Leftover Stuffing Waffles

Ingredients

• 1 egg
• 2 cups of leftover stuffing
• Cooking spray
• Gravy or heated cranberry sauce for serving

1.  You will need one egg for every 2 cups of stuffing. Just mix the egg into the stuffing, spray the waffle iron generously with cooking spray and cook the stuffing as if it were a waffle.
2. You can top the waffle with warm gravy, an egg or heated up cranberry sauce.

Thanksgiving Leftovers Pot Pies

This year instead of making new recipes for Thanksgiving, I am making a few suggestions for using up leftovers. These Thanksgiving Leftovers Pot Pies were my husband’s favorite.

Thanksgiving Leftovers Pot Pies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Servings:  4 pot pies
• Time:  Prep: 10, Cook: 30minutes total
• Hardware A cutting board and knives, 6-6-ounce ramekins (or individual pie plates), a clean flat surface, a rolling pin, a fork, kitchen scissors, a baking sheet

 Ingredients

• Leftover cooked veggies

• green beans
• potatoes
• carrots
• onions
• peas
• corn
• onions

• Leftover cooked meat

• turkey
• ham
• brisket

• Gravy
• Two pie crusts
• Cooking spray

1. Preheat oven to 375°.
2. Drain and dice the veggies and the meat.
3. Spray the ramekins liberally with cooking spray. On a slightly floured surface roll the pie crust.   Cut it into fourths. Place one fourth into a ramekin.  Gently push the dough down into the bottom.  Make sure that some dough hangs out the sides because you will need to seal the pies.  You may need to use kitchen scissors to cut off a piece and wet it with a little water to make the crust fit all the way around the edge. Repeat for the rest of the ramekins. 
4. Fill each pie with veggies and meat.  The beauty of this recipe is that everyone can have their own custom-made pie. Fill the pie with gravy.
5. Roll out the second crust and cut it into 4 pieces.  Lay a top crust on each pie.  Crimp the edges of each pie.  Make sure each one is sealed. You may use the kitchen scissors to trim up the edges. Use a knife to cut three vents in each top.  If you have leftover dough, you can roll it flat and bake it and serve it with the pies.
6. Place the pies onto the baking sheet and bake for 20 minutes or until the tops are golden brown.
7. Remove the pies from the oven and allow them to cool until you can pick it up.  
8. Serve warm.

  

 
 

 

Keftedakia, Traditional Greek Meatballs

Traditional Greek Meatballs

A new Mediterranean restaurant opened up in our hometown. The dishes are mostly Greek inspired with some Italian flair and pizza. I really, really love Greek food. Until this place opened, we had to drive 2 hours to get anything resembling authentic Greek. I am overjoyed.

The first time we went, I ordered the Gyro Pizza: Gyro meat, purple onions, tomatoes, and feta. The crust is oiled and not covered in tomato sauce. It is thin and chewy and delicious. The second time we went I ordered Keftedakia, Traditional Greek Meatballs. My dinner was so good, I almost cried.

I went home immediately and began to research Keftedakia. After trying various incarnations, I came up with these. They might not make you cry, but they sure will make you happy.

You can substitute lemon juice for the red wine vinegar. You can also add a little oregano and/or coriander. But I did this, and it was love.

 

Servings: 20 meatballs
Time:  Prep:  10 minutes; Cooking: 20 minutes; Meatballs in about 40 minutes
Hardware:  Measuring spoons and cups, a food processor, a silicone spatula, a mixing bowl, un-powdered latex gloves, a large heavy pan, a large shallow bowl (or a pie plate), slotted spoons, paper towel covered plate

Ingredients:

• 1-pound ground beef
• 1 small onion (4 ounces)
• 2 cloves of garlic
• 5-6 mint leaves
• 1/3 cup fresh parsley
• ¼ teaspoon black pepper
• 1 egg
• 1 teaspoon of red wine vinegar
• ⅓ cup breadcrumbs
• 1 teaspoon salt
• ½ cup flour (maybe more)
• Enough olive oil to fill the pan halfway
• Toasted flatbread (pita or naan), feta, lemon, fresh slices of mozzarella , tomatoes and fresh chopped parsley, large grain salt for serving

1. Put the onion, garlic, mint, parsley and black pepper into the food processor. Pulse until they are very finely chopped, but not liquefied. Add the egg, salt and vinegar and pulse a few more times. If you don’t have a food processor, chop the onions and herbs as fine as you can. Beat the egg and then proceed.
2. Scrape everything from the processor into the mixing bowl. Add the breadcrumbs and meat. Put on latex gloves. Mix all the ingredients in the bowl with your hands. Make bite-sized (1 inch)meatballs.
3. Heat the oil on medium high.  Place the flour into the shallow bowl. Lightly dredge the meatballs.
4. Brown the meatballs for about 4 minutes and then turn. Don’t crowd the pan. You may need to fry them in batches. Remove them to the plate. You can keep them warm in the oven on the lowest setting until they are all finished.
5. To plate you should place slices of tomato, mozzarella and toasted flatbread on the plate. Place the meatballs beside them and squeeze a little fresh lemon juice of them. Sprinkle on feta, fresh chopped parsley and a little finishing salt.