Another make-it-up-as-I-go dinner

Mr. Aitch and I had shrimp on the grill Saturday night and had some leftover.  Not enough for another meal but enough for something.

So I put on my thinking cap and came up with a version of Shrimp Alfredo using ingredients that I had on hand: low-fat cream cheese, Romano cheese, milk, garlic powder, red peppers, and egg noodles.  And of course, the shrimp seasoned with Old Bay.  We also had a fresh garden salad.

And wine.  Always wine.

I decided to write down the recipe after we tasted it.  Yummy!

 

Leftover turkey?

Tired of turkey?  But still have some leftover from your bountiful feast?

It’s OK to substitute turkey for chicken and I have two great recipes for you and a suggestion for another meal/snack to help use up the leftover fowl.

My chicken corn chowder is great and you don’t really have to measure the ingredients.  More leftover turkey?  Add it in.  Too much leftover corn?  No problem!  Click here for the recipe.

White Chicken Chili is another way to finish up the turkey.  This one can be as spicy or mild as you like and only has 5 ingredients.  My daughter came up with this recipe and won a chili cooking contest with it – though I claim it as my own.

The last suggestion is the famous Buffalo Chicken dip that’s been around for years!  You probably already have this in your recipe file but click here and it will take you to the one I use.

Carrot cupcakes

The hardest part?

Carrot-cupcakes-001

Grating the carrots.

Carrot-cupcakes-002

But I used my food processor this time.  The grated carrots were a larger grate than I wanted but the cupcakes still turned out fine.

Actually the hardest part is not eating all of them at once!

Recipe:

2 c. flour
2 cups sugar
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 eggs
1 1/2 cups cooking oil
3 cups grated carrots
1/2 cup walnuts (optional)

Add eggs and oil to all dry ingredients.  Beat till smooth.  Add carrots and nuts, if using.  Place in a greased 9×13 pan.  Bake at 350 degrees for 40-45 minutes.  Cool before icing.

For cupcakes: Fill cupcake pans with liners and fill 3/4 full.  Cake is dense and doesn’t rise as typical cupcakes.  Bake at 350 degrees for 20-25 minutes.

Cream cheese icing:
1 pound powdered sugar (approx. 4 cups)
8 oz. package cream cheese, softened
1/4 cup butter, softened
2 tsp. vanilla

Beat cream cheese, butter, and vanilla until smooth.  Add powdered sugar and beat until fluffy.  Ice cake or cupcakes.

For icing carrots and stems: reserve 1/4 cup icing and add orange (5 drops yellow, 1 drop red) food coloring and place in a zip bag.  Cut small hole in a corner and make carrots.  For stems: take 1 tablespoon icing and add 1-2 drops green food coloring.  Place in zip bag and pipe two stems at the top of the carrots.

Another substitution

In the United States we just celebrated Thanksgiving.  The traditional meal consists of turkey.  The trimmings vary from home to home and region to region.  Do you still have any leftover turkey?

Last year I posted a chicken corn chowder recipe that I threw together.  The post was about substitutions in recipes.

Well, I substituted again using the same chicken corn chowder recipe.

I used some leftover Thanksgiving turkey instead of the chicken.

Delicious.