Mandie's Dinner Diner

April 5, 2012

Use up those Leftover Easter Eggs

Filed under: Eggs and Vegetarian Main Courses, Leftovers, Poultry, WIC friendly — ruralmomof3 @ 7:00 am

As I look in the fridge at the nearly 2 dozen of boiled eggs and smell that funky smell they leave, I am reminded that I need to get them used up.  Some people like to  just eat them as they are with a little salt and pepper, but I like to make stuff with them.

Here are some ideas:

  • A salad with dark greens,  red tomato, purple onion, and a sliced boiled egg with your favorite dressing on top.
  • Egg salad sandwich  Recipe – use about 2 boiled eggs per person.  Remove the shell and rinse.  Smash the eggs with a fork or chop them well.  Combine this with a little salt and pepper and start with about a teaspoon of mayonnaise per person and a drop of mustard (optional).  Mix well and add more mayo until you get the consistency you like- some people like a litttle mayo and some like a lot.  Spread on bread and top with a little lettuce.  You could also add a little bacon or bacon bits or ham to this but warn those who eat it so they don’t mistake the meat for egg shell chunks (lol)
  • Deviled eggs–  if your eggs peel easily (to have them peel easily, you need to use eggs that are at least a couple weeks old from the store or a month old if they were fresh from the farm).            Recipe- Carefully peel and rinse your eggs.  Carefully slice them in half the long way.  Pushing up from the outside slightly you can easily “pop” the yolk out with a teaspoon.  Put the yolks in a small bowl and lay the empty whites on a platter.  Mash the yolks with a fork and add about one teaspoon mayonnaise for every 3-4 eggs.  Add a dash of salt and pepper and a dot of mustard.  Mix well.  If you want a creamier consistency add a little more mayo until you like it.  Refill the whites with the creamy yolk mixture (I use my small cookie scoop, some use a frosting decorator thingy, and some just use a teaspoon and their finger).  If you want to dress them up, sprinkle with Paprika or pepper.
  • Creamed eggs on toast.     Recipe- Make a thin to medium white sauce (basic recipe found in most cookbooks and on the side of most corn starch containers).  Once thickened, turn to simmer and stir in several sliced boiled eggs and some salt and pepper.  Serve on toast.  To dress this one up a little or make it a more substantial meal, you can also stir in some leftover chopped ham or lay a thin slice of ham on the toast before spooning the creamed eggs on top.  Can also be sprinkled with some shredded cheese.  This is my favorite use of boiled eggs!!
  • Boiled eggs can also be added to chicken or tuna salad to stretch the meat a little further.
  • Boiled egg yolk is sometimes used as a thickener in homemade salad dressing too.
  • Hot Chicken Salad (can use ham instead if you like)- it uses boiled eggs.  The one I have tried is:  1 cup chopped chicken, turkey, or ham.  Heated on low with 1 Tbl butter, 1 Tbl water.  When heated through, add dash of salt, pepper, and celery salt.  Stir in 1 Tbl lemon juice, 1/3 c. mayonnaise, 2 chopped boiled eggs and 1/2 c diced celery.  Serve on biscuits.  I found this to be a little thick- if it is for you too, a cream sauce can be added to it or some cream of chicken or celery soup.
  • I had a recipe for a Chicken and Boiled Egg loaf (like meatloaf) but can’t find it right now.  It was very similar to the chicken salad recipe above but baked in a loaf pan and served like meatloaf.  You can play around with that idea and see what you can come up with!
  • Noodle Dish Dressing

3-4 boiled, diced eggs

1 small onion diced

3-4 Tbl sour cream

1 Tbl water

1-2 Tbl vinegar

pinch salt

Combine all ingredients well and serve on top of hot egg noodles.

  • I have a Favorite Potato Salad recipe that’s a little different.  It is a little more complicated than some but I think it’s worth the effort.

In a small saucepan, bring to boil:

1/4 c. vinegar

1/4 c. water

1/4 c. sugar

1/4 tsp salt

1 tsp mustard

dash pepper

1 Tbl diced onion

In a separate bowl, beat the boogers out of

2 raw eggs.

Reduce the heat of your saucepan mixture and while stirring with a wisk, slowly pour in beaten eggs.  Cook until thickened, stirring constantly.

Beat in 1 c. salad dressing (I prefer Hellman’s mayonnaise) and remove from heat.

Pour this dressing over:

2 chopped boiled eggs,

4 c. cubed and cooked potatoes (I prefer to use potatoes that are still warm)

1/2 c. diced cucumber or celery (I prefer the cucumber)

Toss to coat.  Serve warm or chilled.

  • Macaroni Salad -The following ingredients are my favorite combination for macaroni salad.  I do not have amounts listed because I don’t measure this one.  Combine the ingredients using the amounts  you have available and use enough salad dressing (Hellman’s is my first choice) to make a creamy salad.  Refrigerate (may add more salad dressing at time of serving)

Cold cooked Macaroni noodles

Thawed Frozen Peas

Diced Ham

Boiled Eggs, chopped

Cubed chedder cheese

Green onion or sweet onion- chopped

Salt and Pepper

Celery seed or dill weed (optional)

  • Our local rural electric cooperative magazine has a recipe section and I found a very simple recipe called 1930’s Depression Casserole.  Instead of boring you with the minute details, I’ll give you the simple version.

peeled and boiled potatoes

peeled and boiled eggs

saltine crackers (soda crackers)- crushed

medium white sauce (well salted and peppered)

Basically all it is is layering the sliced potatoes, sliced eggs, and sauce in a buttered casserole and topping it with crushed crackers.  Bake in a slow oven until heated through.  I can only imagine this tasting even better with some cheese in it or a little ham but since it is a depression recipe, these were probably hard to come by back then.

These recipes were previously posted on my other blog, www. ruralmomof3.wordpress.com   but have been reformatted here.

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October 22, 2011

Chicken Stew

Filed under: Poultry, Soup and Stew — ruralmomof3 @ 6:26 pm

A cool fall evening and a boy with a cold. . . . perfect night for chicken related soup type stuff!!

Here’s what I did:

2 Tbl olive oil or butter

1/2 rutabaga, peeled and julienned

1 handful baby carrots, sliced (or 1-2 whole carrots)

2 stalks celery, sliced

1/8 head cabbage, shredded

1 small onion sliced thin

1-2 c fully cooked chicken

3 c chicken broth

salt n pepper to taste

In stock pot, place oil and then vegetables in order and cook on medium (I put in the oil, turned burner onto low, and prepped the veggies as I placed them in). Stir occasionally, cook until they have begun to sweat well and are that bright color shown here:Once the veggies get all bright and yummy looking, add your chicken and broth, and seasoning.  Bring to boil, cover, reduce heat to med/low and cook 10 min or so until the veggies are almost soft.  I served mine with grilled cheese on wheat!

April 22, 2011

Turkey with mashed Rutabaga and baked Tomatoes

Filed under: Poultry, Vegetables, What's for Dinner? — ruralmomof3 @ 6:18 pm

Tonight’s Supper was a bit “off the beaten path” but I think it turned out pretty good, if I do say so myself! Since we raise turkeys, they are packaged in our freezer a bit differently than what you find in the store. Tonight we had baked turkey wings. The “drumstick” of a turkey wing is bigger than the average chicken leg and so a few whole wings fed all of us.

There’s no special recipe for the turkey. My best recomendation is to buy the Reynold’s oven bags and follow those directions.

The rutabaga is usually used at our house to make Pasties but life has been a bit crazy and there’s been no time to make pastie dough and the rutabaga needed used up. So, I peeled and cubed it. Then I brought it to a boil and cooked until soft (20 min or so). Once soft, drain the water and make as for mashed potatoes (mash with milk, sour cream, butter, salt, pepper).

Some might call my recipe for Baked Tomatoes more of a Tomato Augratin but tonight they were called “Pizza” by the boys who gobbled them up for the first time ever!!

For a pie plate sized batch:

2 large tomatoes, sliced thin
oregano
basil

1/2 onion, sliced thin
1/2- 1 lb mozzerella cheese (shredded or sliced)

Grease a pie pan with a heavy coating of olive oil and layer all the ingredients in order until all is used, making sure that the last thing is cheese. When you get to the spices, just sprinkle them on like salt/pepper in each layer. Bake this in a hot oven for 15-30 min or until the cheese is browned and bubbly and the onions are soft.

We topped tonight’s meal off with melon in a lime syrup and lemonade. Hoping this would encourage a bit of summer to peak out of our rainy weekend! Enjoy!

January 15, 2011

Mulligatawny Soup

Filed under: Poultry, Soup and Stew, Vegetables — ruralmomof3 @ 2:57 pm

I searched for this soup recipe years ago after watching the episode of Seinfeld with his “Soup Nazi” and the “No! No soup for you” line that is now in infamy somewhere! I doubt this is the exact recipe, but then again maybe it is!

The Recipe:
3 Tbl butter
1 med onion chopped
1 carrot, peeled and sliced thin
1 stalk celery, sliced thin
1 apple, peeled, seeded, and chopped
2 Tbl flour
3 cloves
1 Tbl curry powder
3 sprig parsley (or 1 Tbl dry)
1/4 tsp nutmeg
4 c. chicken broth
1 c. cooked chicken, chopped
2 Tbl lemon juice

In a stock pot, cook onions in butter. Add other veggies and apple and cook 10 min. Stir in flour and spices, broth, chicken, juice, and salt/pepper. Simmer 10 min, remove the cloves, and enjoy!

Amanda

God is good- all the time. . . . 40.gif

November 29, 2010

Chicken and Rice dish

Filed under: Casseroles, Leftovers, Poultry — ruralmomof3 @ 3:37 pm

Use broth in place of water to make rice. Before bringing it to the boil, add an appropriate amount of chicken or turkey and cook it all together. If you have pre-cooked rice, saute it all in a frying pan. Serve with cheese or soy sauce. You can also add any veggies that you like. If you like creamy casseroles, stir in an undiluted can of cream of celery, chicken, or mushroom soup. Add milk to make it the right consistancy and heat through.

You can also make this in the oven.  Use the cooked rice, mixed with the meat, and soup.  Put in a greased casserole.   Sprinkle cheese on top and bake in moderate oven until bubbly.

Hot chicken sandwiches

Filed under: Leftovers, Poultry, Sandwiches — ruralmomof3 @ 3:34 pm

 

2 c. chicken or turkey shredded or cut up bite size (already cooked)

1/2 -1 c. broth

Combine in saucepan and heat on low until hot. If it’s a little too soupy or if you want it to stretch a little further, add some crushed up saltines or butter crackers (Ritz are excellent). Some people also add a little mayonnaise.  Serve on buns.

Chicken and Biscuits

Filed under: Casseroles, Leftovers, Poultry — ruralmomof3 @ 3:32 pm

 

1 c. chicken or turkey bites- already cooked

1-2 c. broth

2 tbl butter

2 tbl cornstarch

Melt butter in med. sauce pan. Stir in corn starch to make a paste. Slowly add broth, stirring well to incorporate (may need to use a wisk). Cook on med-low, stirring until mixture thickens. Add chicken and heat through. Serve on favorite biscuits or toast.

For a one dish meal, add a half bag of frozen or whole can of mixed vegetables. ( frozen ones will need to be cooked thoroughly first)

Turkey or chicken noodle soup

Filed under: Leftovers, Poultry, Soup and Stew — ruralmomof3 @ 3:29 pm

4 c. broth

1 c. turkey or chicken bits- already cooked

any combination of carrots, celery, onion, potatoes, peas, corn, cabbage, green beans, etc

a handful of fine egg noodles, broken spagetti noodles, or the like or a half handful of rice

If your veggies are raw, saute them in a small amount of butter and/or broth until crisp tender. Combine other ingredients except pasta and bring to boil. Add pasta and simmer,covered until soft.

If you don’t have enough broth, you can add tomato juice or tomatoes for a tomato based chicken soup or you can add milk for a cream soup. If using milk, you may want to thicken it slightly. (1-2 tbl corn starch stirred into 1/4 c. of the milk- add to soup and bring to boil stirring) You can thicken this even more and serve over biscuits or toast. May also add a dash of lemon juice or celery seed for extra flavor.

Making broth from leftover Turkey

Filed under: Leftovers, Poultry, Soup and Stew — ruralmomof3 @ 3:28 pm

BROTH

When your turkey comes out of the oven, drain all that wonderful broth off and let it cool slightly. You can then freeze it for use just like the stuff you buy in the cans at the store. If your poultry has a lot of fat on it, cool the broth in the fridge until the fat rises to the top and scrape it off before freezing. If you really like using everything, that fat can be used in cooking that requires a little fat- in recipes that can take chicken flavor (i.e. don’t use it cookies or other desserts, silly)- keep it in the fridge or freezer though. I give the fat from my broth to the dog and cats- they love it!

Freezing the meat

Leftover chicken and turkey can be frozen for later use. I sometimes will freeze a whole turkey breast or will cut up the leftovers into bite size pieces. Freeze this cooked meat with a little broth to keep it moist.

Broth from bones

Once you have “gleaned” all the meat off the bones you can make even more broth by boiling the bones and skin. Place the bones and skin in a large stock pot and put enough water to cover about half. Add salt, pepper, a carrot, onion, celery stalk- if you have them. Bring this mixture to a boil covered. Leave it covered and turn down to a simmer and let it simmer for 3 hours or so. Let it cool slightly and strain the liquid. Cheese cloth works good but if you don’t have any, just use your strainer. After you strain, let the broth sit for a while in the fridge. The fat will rise to the top and the little bits of stuff that make the broth cloudy will fall to the bottom. A good broth will set up like jello in the fridge and this makes it even easier to separate!

October 6, 2010

Open faced chicken sandwiches

Filed under: Crock Pot Recipes, Poultry, Snacks and Appetizers — ruralmomof3 @ 12:09 pm

This recipe is a warm chicken salad that is served open-faced on English Muffins. It would be an excellent choice for a party where you want to serve something warm yet easy and pretty too. I’ll give you the “at home” recipe and then give some suggestions for prettying it up for a party. I’m not so sure that hubby liked these. He said he would prefer plain cold chicken on bread and those of us who like all the other stuff could add that to ours. 28.gif I disagree!!! However, if you have a plain salt and pepper person at your house, leave some of the chicken out of the mixture for them. They will be thrilled with ingenuity!!! LOL

The Recipe:

1/2 turkey breast or 2 whole chicken breasts – cooked and shredded (approx. 3 cups prepared)
2-3 green onions, sliced
1/2 tsp basil
1/4 tsp thyme
salt/pepper
1/2- 3/4 c. parmesan cheese
1/4 c. mayonnaise
1/2 c. plain yogurt
1 pkg English muffins, split and toasted on the lowest setting (to soften)

If you are wanting to prepare some of this ahead of time or while you are at work, you can crock pot your raw poultry meat that has been chunked up a bit. Crock pot it on low with the green onions and seasonings for 6-8 hours. If you have time, do this the day before so that it will cool and can be easily shredded by hand. If not, then use a food chopper to chop that poultry up for sandwich filling.

To make sandwiches:

Combine all the ingredients except the English muffins as for chicken salad. Divide this evenly over the English muffins that have been laid out on a cookie sheet. Bake these at 350^ for about 20 min. – until they have just begun to brown and are hot. You can broil them the last 3 minutes if you want them to be a bit browner. Serve open-faced with fruit and raw veggies or a salad.

To dress them up a bit for a party you can do one of two things:

  1. You can mix all the ingredients together in the crock pot and serve as a warm dip with hearty crackers.
  2. You can prepare as directed above, using cocktail bread if you want them appetizer sized. Omit the green tops of the onion from the mixture but reserve for later use. Sprinkle just a tad of sharp chedder on the top prior to broiling and then immediatley sprinkle a few sliced green onion tops on top when you remove from the oven.

Amanda

God is good- all the time. . . . 40.gif

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