Welcome to Full Up on Leftovers Friday-Day After Thanksgiving

It is the day after thanksgiving. We had a great time with family in Connecticut and don’t have to cook the chicken in the freezer or make black beans because WE BROUGHT HOME LEFTOVERS.  Now, many of you actually cooked yesterday. That means if folks did not take all the meat off your turkey you still have some plus those bones.

So, since I have not created a blog post on this site in a while and want to prevent the spammers from takeing over I decided to post some leftover recipes. So, if you can break yourself away from the TV marathons, and Black Friday Sales here are a few for you to consider.

Do you have some you want to share?

Ever Think About Warming Your Buns With a Terracotta Warming Tile Bread Warmer?

When I was young, only yesterday, I never thought about using a bread warmer. You know , something to keep my bread always ready to melt the butter regardless of how long we sat at the table.  I always put it back in the oven or nano seconds in the microwave and hoped it would not get hard.

Today I opened a package that had my new cooking toy.  It is a Bread Warmer on a Terracotta warming tile.  Terracotta, Terra cotta or Terra-cotta (Italian: “baked earth”, is  from the Latin terra cocta) is a clay-based unglazed ceramic. Without getting super technical I found out that Terracotta holds heat a long time so my buns on top of a terracotta stone will keep them toasty and tasty for a long time.

Now I plan to do more gluten free cooking for myself and wonderful traditional rolls for hubby and guests. So I am looking forward to using this beautiful basket on my dinner table from the folks at Crabby Nook.

This is a great gift for yourself or anyone who loves to put pretty things on their table plus smiles on the faces of everyone at  the table. You put this stone in the oven then place it in the round basket under that decorative towel that will hold your buns.   So click this link if you want to order a beautiful Bread Warmer for your buns. Enjoy!

Facebook Fan Page Review-Greening Granny’s Kitchen

This entry is part 4 of 11 in the series Facebook Fan Page Reviews

Greening Granny’s Kitchen has 125 Fans

Purpose of the Site

Greening Granny’s Kitchen is an unique mix of storytelling and food. Based on a homesteader’s recipes, it features traditional and new gluten-free and lactose-free recipes. This book invites you to:

* embrace healthy eating

* compare traditional and new recipes

* learn about alternative baking ingredients such as maca, amaranth flour, teff flour, date sugar and quinoa

* be inventive in the kitchen

About the Administrators

Garrett and Garth Roberts

This site is a great promotion for the book. It also has timely tips on healthy eating. There is an opportunity on a tab called FREE STUFF to sign up for the newsletter.

I am looking forward to future videos showcasing some of the recipes.

Keep up the great work, I am glad to be a fan!

Super Soups-Hearty Beef Vegetable Soup/Stew by Cindy Shields

Special thanks to my guest blogger today, Cindy Shields

Hearty Beef Vegetable Soup/Stew

I make big batches of this soup and some times I thicken it and add dumplings. The left overs are frozen in plastic containers, making great meals to heat in the microwave at work.

2 lbs stew meat
1 tbsp butter
2 tbsp Worcestershire sauce

5 cloves garlic, minced
2 tbsp Heinz 57 sauce
1 large onion,chopped
4 stalks celery, chopped
12 cups beef broth (3 jugs)
4 cups V8 juice
3 bay leaves
1 tsp Spicy pepper medley
1 tsp Roasted garlic and peppers
2 tsp Basil
2 tsp Oregano
1 tsp Thyme
1 tsp parsley
1/4 tsp crushed chilies
1/2 tsp chili powder
2 tsp seasoning salt

1″ spaghetti in your fist, broke into 1″ pieces

1 turnip
1 large parsnip
4 large potatoes
6 large carrots
1 leek, chopped

If making dumplings, add dough to soup when vegetables start to boil. Cook covered for 10 minutes, uncover and continue to cook another 10 minutes. Remove dumplings to a bowl and keep warm in oven. Continue to make either the soup or stew. Always thicken the stew just prior to serving so it will not burn.

1 green pepper
1 red pepper
1 1/2 cups frozen peas

Sour cream (optional)

Brown the stew meat in the butter and shake Worcestershire on top of stew. Add the next 16 ingredients and bring to a boil. Turn down heat and simmer for 1 1/2 – 2 hours. Add the spaghetti broke into 1″ pieces and bring to a boil, stirring several times so the spaghetti won’t clump together. Add the next 5 vegetables, peeled and cubed into the same size pieces (I like bite size pieces). Bring to a boil again (add dumplings if desired) and simmer for 20 minutes or until the vegetables are tender crisp. Add the peppers chopped into pieces and the peas. Bring to a boil once more turn off and serve with a dollop of sour cream on top. For stew, thicken with a mixture of either 1 cup corn starch, 1/2 cup water and 1/4 cup Bisto traditional gravy mix or with flour, water and Bisto.

Dumplings

2 cups all purpose flour
3 tbsp baking powder
1 tsp salt

2/3 cup milk
1/3 cup vegetable oil
1 1/2 tsp fresh parsley chopped

Mix flour, baking powder and salt well. Add the milk oil and parsley mix until it forms into a ball. Drop tablespoons of dough into boiling soup. Simmer covered for 10 minutes, uncover soup and continue to simmer another 20 minutes. Remove dumplings before thickening for stew.

Visit Cindy’s site featuring outdoor grilling delights at

Super Soups-Creamy Thanksgiving Soup by Betty Lynch

Another Great recipe from guest blogger, Betty Lynch from My Country Kitchen.

This recipe will be on the menu with leftover turkey next week.  This will be a great way to use left over turkey.  This hearty recipe will also do well in a crock pot.  Cook on low 5 to 6 hours until the vegetables are tender.  Then last 30 minutes stir in the cream.  Serve this soup with a salad and french bread.  Yummy!!

Creamy Thanksgiving Soup

1 large onion, finely chopped
2 tablespoons butter
3 cups diced unpeeled red potatoes
2 cans (14-1/2 ounces each) chicken broth
2 cups cubed cooked turkey breast
2 cups frozen mixed vegetables, thawed
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon poultry seasoning
2 cups heavy whipping cream

1. In a large saucepan, sauté onion in butter until tender. Add potatoes and broth.

2. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt, pepper and poultry seasoning.

3. Cook 10-12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).

Serves 8 (2 quarts)

Enjoy!

Super Soups-Chicken and Dumplings by Betty Lynch

This entry is part 1 of 2 in the series Super Soups

Our Guest blogger is Betty Lynch of My Country Kitchen.  Check out this soup and go make it so you can feel good. This dish is easy, combines vegs, and fits on one large spoon. Some of you might say that Chicken and Dumplings is not a soup but I vote for it to fit in that category.

Below is a wonderful, easy recipe for that down home comfort food.  Chicken and Dumplings using your crock pot.  I tried this recipe on my office.  Everyone loved it and wanted the recipe.  Several people told me that I could bring that dish anytime.  What I loved is that it only took about 15 minutes to put it together.  Then the crock pot did the work.  You’ve got to try this recipe!

Crock Pot Chicken and Dumplings

6 boneless chicken thighs or breasts, whole

48 oz sodium free chicken broth (or enough broth to cover all ingredients well)

1 to 2 cans cream of chicken soup

1 small onion, chopped

2 large baking potatoes cubed

4 to 6 carrots chopped

1 tsp celery seeds or salt (or can use a stalk of celery finely diced)

2 garlic cloves finely chopped

1/2 teaspoon rosemary

1/2 teaspoon thyme

Season Salt to taste

Fresh ground black pepper to taste

1 tube refrigerator biscuits (recommended Pillsbury Buttermilk biscuits)

Put all ingredients into the crock pot, stir and cover.  Cook on low all day or on high for 5 hours.

Last 30 to 45 minutes.  With chopper, break up chicken.  Turn crock pot to high.  Cut biscuits into 4ths and drop into broth.  Cover.  Cook for 30 to 45 minutes.  Biscuits should be soft but not doughy.

Leftovers can be frozen (if you have left overs).

Super Soups -Tin Can Soup by Betty Lynch

Guest Blogger Betty Lynch shares her famous Tin Can Soup. Read her comments and recipe below. Then try it out!

Here is my “Tin Can Soup” recipe

2 cans minestrone soup, undiluted
2 cans Ranch style beans
2 cans cream of mushroom soup, undiluted
2 cans Veg-All mixed vegetables
1 can Rotel tomatoes including juice
1 can tomato sauce

In a large saucepan or crockpot, mix together all of the above ingredients.  Simmer over low heat until hot and bubbly.  Serve with cornbread or crackers.

This recipe is also known as the scrapbooking soup.  Whenever family and friends get together to scrapbook, I put this soup in a crockpot.  When we’re ready to eat, so is the soup.  Top the soup with cheddar cheese and diced red onions.  Yummy!! 

I also serve this soup when a family member has a sore throat.  The Rotel tomatoes feel great to the throat, and sometimes is the only thing you can taste.

This is a great soup to throw together.  You can keep the cans in your pantry and you will have a hot hearty meal on those busy days in as little as 20 minutes. Nothing beats soup and a grilled cheese sandwich.  As the soup sits overnight, it just gets better.  It also does well if you freeze some soup for later.

I hope you enjoy my favorite soup!!

Be sure to visit her site My County Kitchen for more great receipes.