cooking

Shoepeg Corn Salad–Cool Food for a Hot Day (And a Nearly Effortless Potluck Side Dish)

We had our family reunion last weekend, which is always such a fun and blessed time. We cooked, we laughed, we ate, we played games, and mostly, we continued the tradition of togetherness that my grandmother and her siblings created for us. It’s easy to get lost in the stress of the day-to-day, but when you come together with about 80 of your nearest and dearest, it’s a good reminder about remembering what’s important.

Anyway, I made a few dishes to contribute to the weekend, and this salad was a big hit. It’s a crisp, cool dish that is the perfect antidote to the hot summer days. It’s also an ideal contribution for potlucks. If you need a refreshing salad that is sure to help beat the heat, this is it!

Shoepeg Corn Salad

Print Recipe Pin Recipe
Servings: 0
Notes

Notes

Ingredients
  • 2 cans shoepeg corn, drained
  • 1 can English peas, drained (preferably Le Sueur brand)
  • 1 bunch green onions, chopped
  • 1 bell pepper, chopped
  • 1 cup chopped celery
  • 3/4 cup white vinegar
  • 1 TBS water
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1 tsp. black pepper
Procedure
    1. In a large bowl, combine corn, peas, green onions, bell pepper, and celery, stirring gently to combine.
    2. In a small saucepan, combine vinegar, water, oil, sugar, salt and pepper. Bring to a boil over medium-high heat, and remove the mixture from heat as soon as it begins to boil. Let cool.
    3. Pour vinegar mixture over corn mixture, stirring to combine. Refrigerate at least 6 hours, better if overnight.
Tried this recipe?Let us know how it was!

Friday Eating and Reading (As I Army-Crawl Across the School Year Finish Line)

It’s Friday, and I am still in the trenches of what we call the May Gauntlet around here. This month consists of three of my family of five’s birthdays, Mother’s Day, another trip to Science Olympiad Nationals for the Hubs and Bear after winning State, Confirmations, graduations, finals for G-Man, driving test for G-man, and yet another week-long business trip for the Hubs. I am, in a word, overdone.

Meanwhile, I’ve been sneaking in crafting, reading, and knitting time in at every possible moment, lest I allow my “End-of-the-year-and-I’m-over-it attitude” to spew out all over innocent bystanders. While I know I will probably want to let my kids run away and join a circus within two weeks of summer vacation, the prospect of a break from carpool lines, packing lunches, the daily uniform search/6 a.m. emergency washing panic, and unplanned trips to the school because I forgot it was our snack day (again), is the only thing separating me from insanity.

Anyway, here’s a few things I have been really into this week:

I just finished The Wishing Thread by Lisa Van Allen. Magic realism and knitting? Sign me up. I am a big fan of Sarah Addison Allen, so this seemed right up my alley. Overall, it’s a cute book, and one that I enjoyed. The narrative of the family ties, local lore, the subtle magic, and hope all made this a nice, pleasant read. If you just want a light, feel-good read similar to Addison Allen’s works, this is a good option.

I love Rick Bragg, who, among his numerous writing accolades, also has his essays featured in Southern Living every month. I’m only about a quarter of the way through this, but I am so totally in love with it. His writing brings to life the essence of the times and influences that defined my grandparents and parents (both good and bad). I started this on Mother’s Day morning, and it felt like a bittersweet balm on my soul. It reminds me of cooking with my mom, and all the stories she would tell of our grandparents and cousins, and the recipes that were simply learned by doing. I still suck at this whole grief thing, especially since I got the grief sandwich going on, but this book reminds me that the stories and traditions mean they will always be with me.

This orzo salad from Food Network definitely wins our dang tasty seal of approval. While I skip the red onion because picky eaters gonna pick, the recipe is perfect for a cool summer side dish (very important when we will reach nearly 100 degrees next week). A couple of notes on this one–I just mix the whole shebang together rather than this pointless staging. You would have to mix it before serving anyway, and artistic efforts are lost on The Heathens. Also, I have a possibly controversial view on pasta salad recipes. I always make 1.5 times of the dressing that any pasta salad recipe calls for, if not 2 times because they always end up drier than I want if I follow the recipe. Thus far, my over-doing-it on pasta salad sauce (for creamy-type sauces) hasn’t steered me wrong. You could also add rotisserie chicken to this for a complete meal, but if so, I would definitely double the sauce just to be safe. No one ever said “My Pasta Salad is too creamy.”  If they did, you should seriously side-eye them.

Time to fortify myself for the last week of school. That means whiskey, in case you didn’t know.

Community Cookbook Throwback Thursday–“Carrot Fritters”

**If this is your first visit, here’s the intro to my CCTT project.**

So, this week’s CCTT recipe comes from Talk About Good! which was published by the Junior League of Lafayette in 1967. Since it’s original publication, it has undergone 31 additional printings, with nearly 800,000 copies sold. This was another book I remember from Mom’s collection, and I managed to snag it at a local bookstore, giving me hope that I can recover some of that history. It definitely embodies the time period, with recipes that are staples, as well as curiosities that definitely show their age. In these recipes, I am learning more about my Mom and grandmothers, because they showcase a generation on a bridge. The rise of processed foods clearly has an impact, yet I can still see the traditions that stood the test of time. For example, my mom was convinced margarine was way better for you, but Hamburger Helper was for sad people who just didn’t know any better. In essence, she was a total purist with a blind spot for convenience foods that made life easier (I’m looking at you, canned biscuits). On to the matter at hand…

The devil-cold I thought I beat last week came raging back this week with the vengeance that only a secondary infection can bring, so I selected an easy recipe for this week. That’s also the reason I’m a day late with this post. Give me a demerit, with a chaser of decongestant, please. And alllllll the whiskey.

These “Carrot Fritters” were submitted by Mrs. Avery G. Landry and Ida Moran. The Heathen’s like carrots, and the husband can put a serious hurting on a traditional carrot soufflé, so I figured this was a safe bet for continuing to ease them into the prospect of regular kitchen experimentation.

The verdict? See the notes.

**Remember, I will copy the recipe exactly as written and provide my own notes, alterations,  and observations after**

Carrot Fritters

Print Recipe Pin Recipe
Servings: 0
Notes

Notes

Ingredients
  • 1-pound bag of carrots
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/4 cup milk (scant)
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 tsp. butter
  • 1 egg
Procedure
  1. Boil scraped carrots until very tender. Chop hot carrots with dough blender until smooth, adding sugar and butter while still warm. Add egg and vanilla, blend in flour and baking powder and mix with a spoon. Add scant amount of milk, so that batter has consistency to be dropped by spoonfuls into hot cooking oil (this is not deep fat frying). Browning takes about 5 minutes.
Tried this recipe?Let us know how it was!

My Notes

  • Ok, so to make this recipe clear, you want to cook your chopped carrots until tender (scraped just means peeled, but I don’t peel my carrots, so take that for what it’s worth). After that, I streamlined the recipe as follows:
  • After reading the recipe, I decided the food processor was the tool for the job. I put the butter and sugar in the Cuisinart, then added the cooked and drained carrots. I pulsed it briefly, then left it alone for about 5 minutes to cool off. (I did not want the egg to scramble in the hot mixture)
  • Next, I added the egg and vanilla, pulsed about three times, then added the flour and baking powder, and pulsed a couple of more times. Finally I added the milk a few tablespoons at a time (to be careful), but I ended up using all the milk. The result is a batter on the thicker side, and is cross between a fritter and a thick pancake.
  • I used a pretty large non-stick skillet and about a 1/3 to 1/2 cup of vegetable oil, which I heated on med-high heat. I dropped about an ice cream scoop-size spoonful of batter into the oil and browned the fritters on both sides, about 2-3 minutes per side.
  • These definitely taste like carrot soufflé fried like a pancake or fritter, which my husband loved. If you like carrot soufflé, you will love them.
  • The sugar content in these makes them brown fast and easily burn. You have to keep an eye on them and cook them at a slightly lower temp than you would cook traditional pancakes or fritters.
  • I thought they were a little too sweet, but everyone else loved them. Next time, I would add a pinch of salt to balance the sugar content, and I would try them with brown sugar instead of granulated to add a depth of flavor.
  • Finally, this recipe made about 5 decent-sized fritters for our family of 5, but they are so rich, this was PLENTY. I was worried, but one per person is a safe bet.
  • If you try a CCTT recipe, let me know! Also, if you have a vintage recipe to share, let me know too!

What’s for Dinner? A Link List of What We Are Eating This Week

I spend quite a but of time looking for new dinner inspiration, because my house full of picky eaters must find a balance with my need to try different recipes while also having a modicum of variety in my diet. The Heathens have come a long way, (and the Hubs, if less so), but I still often find myself fighting the need to stab someone with a fork when my answer to “What’s for dinner?” is met with the pained groans of children who think my lovingly prepared meals are a direct and premeditated form of torture.

So, I decided to throw up my plan for dinner this week, just in case you need a little inspiration.

Today: Slow Cooker Korean Beef with rice and sugar snap peas. (This recipe can easily be made in the Instant Pot, and she may have even posted a how-to on that. Kroger had chuck roast on sale this week, so this was a no-brainer for me. The savory-sweet-mild spice of this recipe offers a good compromise for everyone. As for the peas, I just steam them and toss them with a little butter and plenty of salt.)

Tuesday: Glazed Pork Chops with Crash Hot Potatoes and lima beans. (The glaze for the pork chops for this recipe is wayyyyyyyyyy too much, and read the reviews if you don’t believe me. I cut it down by half, which is good for the 6 chops I make with some leftover if needed.)

Wednesday: Sticky Apricot Drumsticks with rice and a yet-to-be determined veggie, probably something for the CCTT post. (Rather than use drumsticks in this recipe, I am going to use boneless, skinless chicken thighs to make it easier for the kids to eat.  This recipe seems weird, but trust me, it works.)

Thursday: Maple-Mustard Flat Iron Steaks with Blue Cheese-Pecan Confetti and Butternut Squash and Caramelized Onion Galette. (Yep, not really kid friendly, so I may add a more appealing side and leave off the blue cheese and pecans on the kids’ plates. However, every once in a while, the person doing the cooking gets to cook something she wants. Using pre-cut butternut squash in the air fryer cuts the prep time on the galette way down).

Friday: Probably going to try this version of Indian Butter Chicken for the Instant Pot. (I am fairly sure skepticism will cause Heathen bitching, but I at least know the husband likes Indian food, or at least what version we can get in NW Louisiana. This recipe seems to have great reviews, so maybe it will be a good gamble.)

So, there ya have it. A few ideas that may be worth checking out, but remember, if you are doing the cooking, it’s ok not to be the picky eater caterer on occasion. They will live, I promise.

Italian Pot Roast in the Instant Pot

I love my slow cooker, and as much as I love my Instant Pot, I believe that they cannot be 100% interchangeable when it comes to recipe outcomes. However, after forgetting to start my Italian Pot Roast yesterday morning, I decided to adapt it to the IP and see what would happen. With a couple of changes, it came out tender and delicious.

The ingredients are simple:

And it only takes about 7 minutes to throw together. While the cook time is a little longer than many IP recipes, I think trying to shorten it would result in meat that is not as tender as it should be.

The Heathens ate it over some egg noodles, and I did not have to pull together a more labor-intensive Plan-B dinner. Sounds like everyone is a winner, and sanity reigned for another day. Can’t beat that with a stick.

Italian Pot Roast

Print Recipe Pin Recipe
Servings: 0
Notes

Notes

Ingredients
  • 3-lb chuck roast
  • 2 TBS canola oil
  • 8 ounces sliced baby bella mushrooms
  • 1 large onion, thinly sliced
  • 1 tsp. black pepper
  • 1 envelope dry onion soup mix
  • 1 (14-ounce) can beef broth
  • 1 (8-ounce) can tomato sauce
  • 3 TBS tomato paste
  • 1 tsp. Italian seasoning
  • 3 TBS cornstarch
Procedure
    1. Season roast with pepper on all sides. Set Instant Pot to Sauté setting and let it get hot. Add the canola oil and brown the roast on all sides (this can be a little awkward but it can be done).
    2. Remove roast from IP and set aside. Add mushrooms and onions to the IP, stirring well so they can pick up any browned bits from the bottom of the IP. Return roast to IP. Top roast with onion soup mix, beef broth and tomato paste.
    3. Place lid on IP and switch to Manual mode for 70 minutes at high pressure. When cooking is complete, let it release naturally for 5 minutes, then manually release the pressure. Skim as much fat from the top as you feasibly can.
    4. Switch IP to Sauté mode Add the tomato paste and Italian seasoning. Mix cornstarch with 3 TBS of water and add to the IP, stirring well. Let simmer 5 to 10 minutes until slightly thickened. Shred beef to desired texture. Serve over hot egg noodles and garnish with parsley if you are feeling fancy.
Tried this recipe?Let us know how it was!

Yep, I Went Back Down the Rabbit Hole–My Air Fryer Review and What You Need to Know Before You Buy

Oh y’all…..The Instant Pot suckered me in, and as such, I somehow convinced myself that if the IP was that cool, surely the air fryers everyone was talking about would be a good investment. After Christmas, I finally caved and bought one, and after playing with it for a week, I’m ready to tell ya what I think of these doo-dads. To clarify, I wanted a way to still give my family agreeable foods that also err on the healthier side. I am trying to get back on my wellness goals, and I figured that, if this thing worked, it would be worth the investment.

The above picture shows the air fryer I bought, but with so many brands and sizes, I encourage you to do your research, because these things can range from $70 to $300 bucks.

Here’s a basic rundown on my pros and cons:

Cons

  • Appliance size. These are fairly large, but I have room in a cabinet to store it. If you are limited on space and don’t want this thing sitting on your counter, consider storage options before you buy. The only appliances I let sit out are my husband’s coffee maker, Cuisinart food processer, and my professional KitchenAid mixer. The space footprint on this model is about that of an average stockpot/Dutch oven to give you a reference.
  • Small cooking volume. With a family of five, three of which are hungry men, the cooking capacity of mine is on the small size (I think 4.2 quarts is what this is). When I do use it, I have to cook in batches if I’m cooking for all of us. You can’t crowd it too much or you won’t get the desired result. However, for smaller families or couples, this would work. I don’t mind doing batch cooking on some things, but if I could go back, I would invest in the largest capacity I could find. So, understand the size of your prospective model, and go big if you can.
  • It has limitations, and if you are one of those people who thinks the IP should be able to cook alllllll the things at once like a magician, you might need to adjust your expectations. This is not a substitute for deep-fryer perfection results (especially for super-wet stuff), but with some exceptions, you can get good results for many things. You have to use some cooking commonsense when it comes to managing your expectations.

Pros

  • It works! (assuming you managed those expectations) When used correctly, I’ve been able to achieve results 100 times better than “oven” frying. While I would not make my Mom’s fried chicken in this thing, I am able to achieve crispy foods with great texture depending on the recipe.
  • I’m able to use just a few pumps of olive oil spray, so definitely calorie savings all around, which is exactly what I hoped.
  • It’s fast to preheat and cook. I think there is a learning curve to these if you aren’t on confident cook. That’s ok, though. You can check the food as you cook, without much disruption to the process.
  • Superior performance, taste, and texture when it comes to frozen fries and snacks when compared to oven baking. Additionally, my own experiments produced good results.

So, the first time I used it, I made the Pickle-Brined Chicken Tenders from the Skinny Taste website. I didn’t get a picture, but I prepared the recipe as directed and sprayed them with a few pumps of Pam olive oil spray. They were delicious, crispy, and perfectly acceptable to both me and the kids. That will definitely make it into the rotation. Next, I tossed in half a bag of Alexa sweet potato fries:

I sprayed them with a few pumps of the olive oil spray, cooked them at 390 for 8 minutes, gave the basket a good shake, and cooked for about 5-6 more minutes. The result was perfect for my taste, and I ate the whole plate (then promptly ran out and bought more).

Next, I didn’t get a pic, but I cooked a bag of frozen Crab Rangoon, which also turned out well as far as texture and time, which has me already scheming for Super Bowl possibilities. Additionally, I have teenage boys and the prospect of making mozzarella sticks or other snacks fast and with good results makes me happy.

Finally, I decided to test Brussels Sprouts. I just halved them, added few sprays of olive oil, salt, then 8 minutes on 360. I gave the basket a good shake to toss, then cooked 3 more minutes:

So, final thoughts. This thing definitely was worth the investment, but I also knew what I was getting into based on my research. I am already thinking about Asian hot wings, roasted sweet potatoes, and many more experiments on the horizon. I also think this will give me options to prepare for myself faster and lighter portions of traditional dinners that are for the hubs and the Heathens. Overall, though the size of my model is the biggest con, I am happy I bought an air fryer.

**Remember, my opinions and reviews are all my own. No one solicited me or gave me free stuff, because I’m just not that cool, y’all. There are no affiliate links on my blog, and if you see an ad, that comes from WordPress, not me, because my blog is from their free-hosting plan.**

Black-Eyed Peas in the Instant Pot

I made black-eyed peas in the Instant Pot for the traditional New Year celebration. It’s super easy, and much faster than the usual stovetop method. I did soak the peas in water several hours before cooking them because these little boogers absorb a lot of liquid. The end results were delicious perfection, and plenty to feed a crowd.


Black-Eyed Peas in the Instant Pot

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 0
Ingredients Method

Ingredients
  

  • 4 tbsp butter
  • 1 large onion diced
  • 2 stalks celery diced
  • 1 red bell pepper diced
  • 2 pounds dried black-eyed peas soaked
  • 7 cups chicken broth
  • 1 ham hock
  • salt and pepper tp taste (I'd start with 1 tbsp of salt for cooking then add more later of needed)
  • cayenne pepper to taste
  • 2 tbsp white vinegar

Method
 

  1. Set the Instant Pot to the sauté setting and let it get hot. Add the butter, and when melted, add the onion, celery, and bell pepper and cook, stirring occasionally until soft (about 4-5 minutes). Add garlic and cook for an additional minute.
  2. Add the peas, chicken broth, ham hock, salt, pepper, and cayenne. Switch the Instant Pot to manual, add the lid and check that the value is correctly positioned for sealing. Set time for 20 minutes on Manual mode. (Note--with this much stuff in the IP, it will take about 20 minutes to come to pressure)
  3. When the timer is up and the IP beeps, let the pressure release naturally for 20 minutes, then do a quick pressure release if the pin hasn't dropped already. Remove IP lid and stir in vinegar. Check for seasonings and enjoy!
Tried this recipe?Let us know how it was!

Super-Easy Petite Cheese Cakes

We had a nice, relaxed family get-together yesterday, and I wanted an easy dessert that I was pretty sure *most* of us would like. These little cakes are so stupid-easy, and for something so simple, they still taste like delicious indulgence.

Petite Cheesecakes

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 0
Ingredients Method

Ingredients
  

  • 2 8-ounce packages cream cheese room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 24 vanilla wafers
  • toppings of choice: chocolate sauce, caramel sauce, jam, etc.

Method
 

  1. Preheat oven to 375 degrees and line cupcake pans with 24 paper baking cups. Place a vanilla wafer in the bottom of each cup. Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract together with an electric mixer until light and fluffy. Fill muffin cups 2/3 full with cream cheese mixture and bake for 15 to 20 minutes or until set. Cool 15 minutes on a rack, then refrigerate until ready to serve. Top as desired
Tried this recipe?Let us know how it was!

How easy is that?!?

Easy Gingerbread Cutout Cookies

School is out, which means we are in the final countdown toward Christmas. I’m making cookies with the kids, which is equal parts fun and frustrating as they argue about who gets to use which cookie cutter first. My kids could fight about what air tastes like if given the opportunity.

We are on to sugar cookies today, but ended up making Gingerbread Cookies last weekend. The recipe I use is pretty easy to work with and forgiving, so it’s great if you really want to get into decorated cutouts. If you need to distract restless kids, I highly recommend baking up a batch, and investing in a few dollar tubes of icing from the store so they can decorate and be distracted from arguing about that whole air thing.

Gingerbread Cutout Cookies

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 0
Ingredients Method

Ingredients
  

  • 2/3 cup shortening
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 egg
  • 3 cups flour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp grated nutmeg
  • 1/2 tsp salt
  • 1 tsp baking powder

Method
 

  1. In a large mixing bowl, cream shortening and sugar. Add molasses and egg, mixing well to combine.
  2. In a separate bowl, combine flour, cinnamon, ginger, cloves, nutmeg, salt, and making powder, stirring well.
  3. Gradually add the flour mixture to the sugar mixture, mixing to form a soft dough. Wrap dough in plastic wrap and chill for a couple of hours.
  4. On a floured surface, roll out dough to 1/4-inch thickness. Cut out cookies with desired cutters and transfer to a baking sheet lined with parchment paper. Bake at 350 degrees for 10-12 minutes until edges are firm. Transfer to a cooling rack and let cool completely. Decorate as desired.
Tried this recipe?Let us know how it was!

Thanksgiving Leftover Ideas…Because It’s a Marathon, Not a Sprint

Ok, so if you are just joining us, here are some helpful past posts regarding my favorite holiday, specifically my Thanksgiving Planner (which is still my proverbial holiday bible of organization and recipes), the What I Wish I Knew post, and if you want to see a diatribe about the disappearing Thanksgiving, click here. Thanksgiving is my personal Superbowl, and I’ve cooked for crowds both large and small. I love it, but since I cook sooooo freaking much food, I really do need leftover ideas, because the Heathens will balk at eating the same meal for three days afterwards. My leftover approach is two-fold: have a selection of dishes that I make and freeze, then a selection of meal ideas to take us through the long weekend. After spending a small fortune on Thanksgiving, you can bet your behind I’m going to stretch those leftovers like crazy.

So, here’s some options:

Make and Freeze

  • Turkey Tetrazzini–I now use Pioneer Woman’s recipe which I love. I make several batches and freeze them for easy, weeknight meals. The bacon and peas add a great dimension to the turkey and it definitely is a taste profile that is approachable to all of us. I put it in foil pans, and wrap in both foil and plastic wrap to prevent freezer burn. Just be sure to remove the plastic before baking.
  • Turkey and/or Ham Pot Pies–I confess that this is the one post-Thanksgiving dish where I take ALL the shortcuts. I use refrigerated pie crusts, canned soups, canned veggies, and fresh herbs to feel better about myself. I assemble and freeze, then defrost and bake until golden and bubbly. If you are burnt out from cooking, these are a way to get something in the freezer in 10 minutes or less.
  • The ham bone (usually with a few scraps on it)–I freeze this by itself and make 15-bean soup later (crockpot or Instant Pot).
  • Stock–I simmer the turkey carcass with aromatics and freeze for later use.
  • Soups, chili, casseroles etc–These are viable options and pretty much any chicken soup or casserole you can freeze, just swap in the turkey.

Meals

  • The Thanksgiving Panini of Awesomeness–We use the gravy like mayo, then basically pile everything on it, including turkey, ham, cranberry sauce, stuffing, mac and cheese, sweet potatoes, and more. If it’s lying around, it can go in. Grab some French bread and panini all the leftovers into delicious submission.
  • Along those lines, we slap some ham and American cheese between two glazed donuts and panini those in the waffle maker…because it’s sinful and delicious, and waffling makes everything better.
  • These Monte Cristos, but instead of tomato chutney for garnish, I sauté a little chopped (fresh) jalapeno in butter, then add leftover cranberry sauce, heating until it’s thinned down and sauce-like (think sweet and spicy). These sandwiches are much easier than a mess of the traditional frying.
  • “Funeral Sandwiches”–Google it, but ham has never been happier…except in that donut panini thing. Bear can put down a whole tray of these.
  • Similarly, mix up some turkey, dressing and cranberry sauce, fold into won-ton wrappers, and fry until golden. Wonton and egg roll wrappers offer plenty of options to mad-scientist your way through creative leftover mash-ups, just wrap the mess up and fry it!
  • Here’s some of my Food Network ideas: Stuffed Pork Chops (made these and love them),  I haven’t tried these Crispy Turkey Bites, but they are on the list, and this stuffing/mac and cheese mash-up looks so crazy, it may be good.

Overall, my best advice for leftover management is to be creative, but don’t wait until this week *cough, cough* to come up with a plan next for next year. I jot down ideas all year long as I see them, so that, come Friday, I have 10 different plans waiting in the wings so I stretch the most expensive meal of the year into endless adventures in decadence. I’ll see you at the gym come Monday.