Here’s a winning reuse of leftovers that goes great with any gravy or cranberry sauce left from holiday dinners. Serve for breakfast or as a side at dinner. This recipe is super easy. Preheat the oven to 250. Mix 2 cups leftover mashed potatoes, 1 egg and 1/4 cup flour. Salt and pepper to taste….
Pot roast – an easy classic
Nothing says, come in from the cold and cozy up like a pot roast dinner. This is easy to make in a slow cooker or in the oven when you are doing other stuff around the house. I made this one using my Lodge cast iron Dutch oven. Start with a chuck roast. I usually…
Chicken soup for the soul
If you’ve been reading this blog, you probably think I eat too much soup. I just can’t help it. It’s so easy to make, so versatile and so delicious. Chicken soup is a perfect light meal for both before and after thanksgiving although maybe swap turkey in the after version. First up is the classic….
Roasted root vegetables
This is one of my favorite fall and winter side dishes. It makes use of the best seasonal produce and can be varied endlessly. My favorite combination is sweet potato, carrot, parsnip, fennel, and potato with onions and garlic. Dice them all up and add 3 bay leaves, 1 tablespoon of herbes de Provence, and…
This is more of a secret ingredient post. Duck Confit is a classic winter preservation method used in France and the French have perfected the storage of it with canning. I never dreamed I would be recommending a canned product to people, but not only is it fantastic alone, it’s stored in duck fat, which…