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10 Unexpected Thanksgiving Leftovers

YumSugar — Fri, 27 Nov 2009 06:30:52 -0800

Thanksgiving leftovers can sometimes be too much of a good thing. Tons of turkey meat and side dishes can be great, but not if they mean eating uninspired leftovers with monotonous flavors. Thankfully, there's loads you can do with leftovers beyond pot pie, sandwiches, and chili. Here are 10 of our favorite new ideas.

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Fast & Easy Dinner: Tortilla Pie

partysugar — Wed, 21 Oct 2009 09:15:46 -0700

While I've cooked my fair share of quesadillas, I've never experimented with tortilla pie, which is essentially, a stack of quesadillas. I've always wanted to though - there's something so interesting about a tower of tortillas with lots of layers and oozing filling. Doesn't a slice look intensely satisfying?

This pie consists of ground beef, garlic, corn, spinach, and Monterey Jack cheese. It's uncomplicated to make, sure to be a crowd pleaser with kids, and is a great way to use up a pack of tortillas. If you want to give tortilla pie a try, get the recipe, and read more.

Tortilla Pie
From Martha Stewart

Ingredients

4 flour tortillas (10-inch)
1 tablespoon olive oil, plus more for pan
1 medium onion, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound ground beef sirloin
3 garlic cloves, minced
1 package (10 ounces) frozen corn kernels
3 packed cups loose baby spinach (about 5 ounces), torn into pieces
2 cups (8 ounces) shredded Monterey Jack cheese
Fresh cilantro sprigs, for garnish (optional)
Sour cream (optional)

Directions

Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper.
Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste.
Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

Serves 4.

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Come Party With Me: Tailgate - Menu

partysugar — Tue, 29 Sep 2009 09:00:25 -0700

Hey football fans, get excited: this week I'm putting together a tailgate! Cal's my alma mater, and while Stanford is their biggest rival, on Saturday they face USC. It's the homecoming game, and a bunch of friends and I will be in attendance, so a pregame fiesta is in order. To kick things off, I'll throw an artichoke shrimp dip on the grill. Since this takes 20 minutes to heat up, I'll keep the crowd satisfied with store bought chips and guacamole. Then I'll make a round of grilled quesadillas with jack and spicy sauteed peppers. Finally, for the main course, I'll offer everyone a grilled sausage sandwich with caramelized red onions. To serve these tantalizing recipes at your next tailgate, read more.

Shrimp-and-Artichoke Dip
From Everyday With Rachael Ray

Ingredients

4 tablespoons butter
1 large white onion, finely chopped
1 large red bell pepper, finely chopped
One 8-ounce package cream cheese
1 cup grated pecorino-romano cheese
2 tablespoons paprika
2 tablespoons Dijon mustard
Two 8.5-ounce cans artichoke hearts, finely chopped and squeezed dry
10 ounces precooked shrimp, finely chopped
Salt and pepper
Pita chips or bagel chips, for serving

Directions

Preheat the oven to 375°.
In a large saucepan, melt the butter over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 7 minutes; remove from the heat.
Stir in the cream cheese, 1/2 cup pecorino-romano, the paprika and mustard. Stir in the artichoke hearts and shrimp; season with salt and pepper.
Transfer the mixture to a 9-by-13-inch baking dish and top with the remaining 1/2 cup pecorino-romano. Bake until warmed through, about 18 minutes.
Preheat the broiler. Broil the dip until golden, 1 to 2 minutes. Serve hot with the pita chips.

Serves 6.

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Quesadillas With Jack and Spicy Saute
From Aida Mollenkamp

Ingredients

1 tablespoons peanut oil
1/2 medium yellow onion, halved lengthwise and thinly sliced
3 medium cloves garlic, thinly sliced
2 medium jalapenos, halved lengthwise, seeded, and thinly sliced crosswise
Salt and freshly ground black pepper
4 medium poblano peppers, quartered lengthwise, seeded, and sliced crosswise into 1/2-inch strips
1 1/4 cups low-sodium chicken broth
12 (6-inch) flour tortillas
3 cups shredded jack cheese

Directions

Heat oven to 500 degrees F and arrange 1 rack in top and a second rack in middle.
Heat oil in a large frying pan over medium-high heat. When it shimmers, add onions, garlic, and jalapenos, season well with salt and freshly ground black pepper, and cook until softened, about 3 minutes.
Add poblanos and stir to coat. Add broth and cook until the liquid reduces enough to just coat the vegetables, about 10 minutes. Remove from heat.
When pepper mixture is cool enough to handle, top 1 tortilla with 1/2 cup cheese and 1/6 of the pepper mixture, close with a second tortilla. Repeat to make 6 quesadillas.
Arrange quesadillas on 2 baking sheets and place 1 sheet on top rack and another on middle rack. Bake until cheese is melted, about 5 minutes. Switch baking sheets and continue to cook until tortillas are golden-brown and crisp, about 5 more minutes.

Makes 6 quesadillas.

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Grilled Merguez Sandwiches With Caramelized Red Onions
From Food & Wine

Ingredients

3 tablespoons extra-virgin olive oil
2 medium red onions, sliced 1/4 inch thick
Salt
1 tablespoon honey
1 tablespoon balsamic vinegar
Freshly ground pepper
Four 6-ounce merguez or fresh chorizo sausages, pricked all over with a fork
Four 6-inch pieces of baguette, split and toasted
12 large cilantro sprigs
4 lemon wedges, for serving

Directions

In a large skillet, heat the olive oil. Add the onions, season with salt and cook over moderately high heat, stirring, for 5 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are softened, about 10 minutes.
Stir in the honey and balsamic vinegar and cook over low heat, stirring occasionally, until richly caramelized, about 10 minutes. Season with salt and pepper.
Light a grill. Grill the sausages over moderate heat, turning occasionally, until nicely charred and cooked through, about 15 minutes.
Set a sausage in each piece of baguette. Top with the caramelized onions and a few cilantro sprigs and close the sandwiches. Transfer to plates and serve. Garnish with the lemon wedges.

Serves 4.

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Healthy Dinner Idea: Tomato, Black Bean, and Tofu Quesadillas

FitSugar — Sat, 19 Sep 2009 03:30:09 -0700

Right about now, gardens across the country are overflowing with tomatoes, so here's a quick recipe you can whip up before they go bad.

To see the easy recipe read more.

Recipe: Tomato, Black Bean, and Tofu Quesadilla
from my kitchen

Ingredients

1/2 sweet onion, diced
1 block of firm tofu, cubed
1 red pepper, diced
1 yellow pepper, diced
3 cups diced tomatoes
1 teaspoon cayenne pepper
1 can black beans, rinsed
Salt and pepper to taste
Olive oil
4 whole wheat tortillas
Shredded cheese

Directions

In a pan, sauté the onions in one teaspoon of olive oil on medium heat.
In a separate pan, sauté tofu in one teaspoon oil. Season with some salt and pepper, stirring every so often until lightly browned.
Add the peppers to the pan with the onions, and sauté for five minutes.
Add the tomatoes, the cayenne pepper, salt, and pepper, and cook on low for 10 minutes, or until it's thickened up. Mix in the black beans and cook for another few minutes.
Stir in the tofu and remove from heat. Place in a storage container for now.
Wash the pan and place it back on the stove on medium heat with one teaspoon olive oil. Place a tortilla in the pan and spin it around to distribute the oil.
On one half, sprinkle a little shredded cheese. Add half a cup or so of the tomato and bean mixture, spreading it evenly. Sprinkle on a little more cheese and fold the tortilla in half. Cook on both sides for a couple minutes, then serve.
Cook up the rest of the quesadillas or place the tomato mixture in the fridge for later.

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Want more healthy meal ideas or have a recipe of your own to share? Then check out Fit's Health Recipe Group.

Yummy Links: From Keanu Reeves to Jamie Oliver

partysugar — Tue, 07 Jul 2009 07:50:43 -0700

Inspired by famous French chef Herve This, Keanu Reeves wants to become a chef. - Eater SF
Tips for cooking pizza on the grill. - Serious Eats
Joey Chestnut wasn't the only one to compete in an eating contest over the weekend; so did a group of elephants. - The Feedbag
Calling all maids of honor: be inspired by this Parisian bridal shower. - Hostess With the Mostess
A day in the life of Spanish chef José Andrés. - Gourmet
Must make: tequila shrimp and asadero quesadillas. - Chow
To promote his upcoming book and television show, Jamie Oliver dressed up like the Village People. - Eat Me Daily

Fast & Easy Dinner: Grilled Chicken and Spinach Quesadillas

partysugar — Wed, 01 Jul 2009 06:50:48 -0700

If you've never made quesadillas on the grill, I highly recommend you do so this evening. When charred over an open fire, the tortillas get a nice smoky flavor and delightful crispy texture.

Take some help from the store by using a rotisserie chicken and pre-washed spinach.

The ingredient list calls for Monterey Jack cheese, but one could spice things up and substitute pepper Jack. For the recipe - these quesadillas are also a scrumptious 4th of July starter! - read more.

Grilled Chicken and Spinach Quesadillas
From Real Simple

Ingredients

1 2- to 2 1/2-pound rotisserie chicken, meat shredded
4 cups baby spinach (about 3 ounces)
1 1/2 cups grated Monterey Jack (6 ounces)
4 large flour tortillas
1 avocado, diced
1/2 cup store-bought fresh salsa
1/4 cup sour cream

Directions

Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese.
Dividing evenly, place the mixture on one half of each tortilla. Fold the other half over to cover.
Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side. Serve with the avocado, salsa, and sour cream.

Serves 4.

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Say Cheese! Monterey Jack Quesadillas

partysugar — Thu, 23 Apr 2009 10:45:38 -0700

Named for the coastal California city, Monterey Jack cheese was first created by Franciscan friars in Monterey, CA, in the 1800s. Like cheddar, the cow's milk cheese is incredibly versatile. The most common kind is unaged, although aged or dry jacks are becoming more popular. The semisoft cheese has a mild flavor and good melting properties. Aged jack cheese is firmer and good for grating with a sharper flavor.

Jack cheese is often used in Tex-Mex cuisine, to see how I made these easy but tasty quesadillas that are perfect for Cinco de Mayo, read more.

Cheese Quesadillas
Modified from Aida Mollenkamp

Ingredients

2 medium roasted or grilled jalapenos, halved lengthwise, seeded, and thinly sliced crosswise
2-2 1/2 cups shredded Monterey jack cheese
1 tablespoons chopped cilantro leaves
4 (6-inch) flour tortillas
Salsa, for serving

Directions

Combine chiles, cheese, and cilantro in a medium bowl and toss to evenly mix.
Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 tortilla and cook until soft, about 15 to 30 seconds.
Add 3/4 cup cup cheese mixture and cover with another tortilla like you would a sandwich. Cook until cheese is melted and tortilla is golden brown, about 1 to 2 minutes. Flip and cook on the other side until the cheese is melted and the tortilla is golden brown. Repeat for remaining quesadillas. Cut each quesadilla into 4 wedges and serve with salsa.

Serves 2.

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Fast & Easy Dinner: Barbecue Portobello Quesadillas

partysugar — Thu, 09 Apr 2009 07:50:28 -0700

With their meaty texture and wide availability, mushrooms are often a go-to ingredient in vegetarian cooking. However, as with chicken, it can be easy to get stuck in a rut cooking the same boring mushroom dishes.

Not true with this recipe: it takes chunks of portobello mushrooms and sautes them with onions until soft and tender. These veggies are mixed with a spicy chipotle barbecue sauce before being folded into a tortilla. For extra heat, use pepper jack cheese instead of Monterey jack. Get the recipe when you read more.

Barbecue Portobello Quesadillas
From Eating Well

Ingredients

1/2 cup prepared barbecue sauce
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 chipotle chile in adobo sauce, minced, or 1/4 teaspoon ground chipotle pepper
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound portobello mushroom caps (about 5 medium), gills removed, diced
1 medium onion, finely diced
4 8- to 10-inch whole-wheat tortillas
3/4 cup shredded Monterey Jack cheese

Directions

Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes.
Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.
Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.

Serves 4.

NUTRITION INFORMATION: Per serving: 311 calories; 13 g fat (5 g sat, 6 g mono); 19 mg cholesterol; 43 g carbohydrate; 11 g protein; 5 g fiber; 710 mg sodium; 771 mg potassium. Potassium (22% daily value), Calcium (19% dv). 2 1/2 Carbohydrate Servings

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Come Party With Me: March Madness - Menu

partysugar — Tue, 24 Mar 2009 09:00:41 -0700

When I was a cheerleader in college, I preferred to dance at the fast-paced basketball games over the long, hot football games. There's something so exciting about basketball that makes it a fabulous sport to follow. Thanks to the office pool, this year, I've gotten very into March Madness, the whirlwind tournament that selects the nation's best college basketball team. I'm so into it that I've decided to invite the Sugar girls over for a viewing party. I'll make an assortment of delectable appetizers that highlight some of Spring's most sought-after ingredients. This menu is sophisticated, yet fun.

Mushroom quesadillas with feta and Monterey Jack are so filling, guests won't notice they're meatless. Pancetta-wrapped asparagus is a crowd-pleasing modern day classic. Six-vegetable Spring rolls with carrot-ginger dipping sauce are crunchy and delicious. Finally, chicken Parmesan meatballs with Caesar slaw takes two Italian-American favorites and translates them into finger foods. For these wonderful recipes, read more.

Mushroom Quesadillas
From Food Network

Ingredients

3 tablespoons butter, plus more as needed
10 ounces white mushrooms, sliced
1/2 to 1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 cup coarsely chopped fresh cilantro leaves
4 (10-inch) flour tortillas
8 ounces grated Monterey jack cheese, about 2 1/2 cups
2 ounces crumbled feta cheese, about 1/2 cup
Optional garnishes: Sour cream, cilantro sprigs, salsa

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without moving until the mushrooms begin to brown, about 5 minutes.
Do not salt. Add the remaining tablespoon butter along the sides of the pan if the pan seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more.
Season mushrooms with the chili powder and salt and cook 1 minute more. Stir in the cilantro and set aside.
Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. If you have an electric burner, do this in a dry cast iron skillet.
Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the quesadillas.
Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

Serves 4.

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Pancetta-Wrapped Asparagus With Citronette
From Food and Wine

Ingredients

2 pounds medium asparagus
1/2 pound very thinly sliced pancetta
Finely grated zest and juice of 1 orange
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons chopped thyme

Directions

Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper.
Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total.
Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.

Serves 6.

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Spring Rolls With Carrot-Ginger Dipping Sauce
From Martha Stewart

Ingredients

6 rice-paper wrappers
2 cups radish sprouts ( 1/2 ounce)
1 red beet, trimmed and thinly sliced crosswise
1 medium carrot, peeled and julienned
1 cucumber, julienned
1 red bell pepper, stem and seeds removed, julienned
3/4 cup coarsely grated daikon
3 medium carrots, peeled and coarsely chopped
1 small shallot, quartered
2 tablespoons coarsely grated peeled fresh ginger
1/4 cup rice-wine vinegar (not seasoned)
2 tablespoons low-sodium soy sauce
1/4 teaspoon toasted sesame oil
Pinch each of coarse salt and freshly ground pepper
1/4 cup vegetable oil
1/4 cup water

Directions

Make the spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until pliable. Transfer to a work surface.
Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, toward the bottom. Fold ends in and roll tightly to enclose filling. Repeat with remaining ingredients to make 5 more rolls.
Make the dipping sauce: Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in a food processor until smooth.
With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls.

Serves 6.

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Chicken Parm Meatballs With Caesar Slaw
From Every Day With Rachael Ray

Ingredients

2 pounds ground chicken
3/4 cup grated parmigiano-reggiano cheese
1/2 cup bread crumbs
1 large egg
3 tablespoons tomato paste
3 cloves garlic, finely chopped
Flat-leaf parsley, chopped
Fresh basil, chopped or torn
Salt and pepper
12 bocconcini (mini fresh mozzarella balls)
1/2 cup extra-virgin olive oil
Juice of 1 lemon
2 teaspoons anchovy paste
1 teaspoon Worcestershire sauce
2 hearts romaine lettuce, shredded
1 head radicchio, shredded

Directions

Preheat a grill or grill pan to medium.
In a large bowl, combine the chicken with 1/2 cup parmigiano-reggiano, the bread crumbs, egg, tomato paste, two-thirds of the garlic, the parsley and basil; season with salt and pepper.
Divide the mixture into 4 equal portions, then form each into 3 meatballs: Press 1 bocconcini into each meatball, then pinch the meat to seal. Coat the meatballs with 2 tablespoons oil, then thread onto skewers. Cover and grill, turning, until firm and cooked through, about 18 minutes.
In a large bowl, combine the lemon juice, anchovy paste, Worcestershire sauce, remaining garlic and 1/4 cup parmigiano-reggiano. Whisk in the remaining 6 tablespoons olive oil. Add the lettuce and radicchio and toss. Serve with the meatballs.

Serves 4.

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Fast & Easy Dinner: Potato, Greens, and Goat Cheese Quesadillas

partysugar — Thu, 30 Oct 2008 07:45:06 -0700

Like the grilled cheese, a quesadilla is the ultimate quick-cooking meal. Toss in leftovers and whatever cheese you have on hand and the results are miraculously and consistently scrumptious. In this vegetarian version, the Tex-Mex staple goes gourmet. Yukon gold potatoes provide a richness while pepper jack cheese packs a spicy punch.

To create a flavorful, healthy sauce, a store-bought tomatillo salsa is pureed with mustard greens. Serve this delicious dish to your family this evening: read more.

Potato, Greens, and Goat Cheese Quesadillas
From Bon Appétit

Ingredients

1 1/3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 2 medium)
2 teaspoons chili powder
1 1/3 cups (packed) coarsely grated hot pepper Monterey Jack cheese (5 to 6 ounces)
1 1/3 cups jarred salsa verde (tomatillo salsa)
4 2/3 cups coarsely chopped stemmed mustard greens (from 1 bunch), divided
4 8-inch-diameter flour tortillas
3 ounces chilled fresh goat cheese, coarsely crumbled
Olive oil

Directions

Place baking sheet in oven and preheat to 275°F.
Steam potatoes until tender, about 8 minutes.
Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack cheese.
Meanwhile, blend salsa and 2/3 cup (packed) greens in processor until greens are finely chopped.
Arrange tortillas on work surface. Divide remaining greens between bottom half of each. Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each. Fold plain tortilla halves over filling, pressing to compact. Brush with oil.
Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet.
Brush tops with oil. Cook until quesadillas are brown, about 3 minutes per side. Transfer to sheet in oven to keep warm. Repeat with remaining 2 quesadillas.
Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.

Makes 4 quesadillas.

Nutritional Information: One serving contains the following: Calories (kcal) 448.58; % Calories from Fat 46.6; Fat (g) 23.21; Saturated Fat (g) 12.78; Cholesterol (mg) 49.48; Carbohydrates (g) 39.59; Dietary Fiber (g) 5.82; Total Sugars (g) 5.05; Net Carbs (g) 33.76; Protein (g) 21.77

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