I'm fairly certain all my professors are in cahoots, much like Digger Phelps' tie and high lighter are in cahoots to match in color on College Basketball Gameday. Between final projects, speeches, papers and schmoozing, I'm finding myself on my last proverbial nerve (because as we all know, no one can literally be on his or her last nerve).
Needless to say, students are about as ready to come back to school after Thanksgiving break as Uncle Henry's pants were willing to stay buttoned after he finished his dinner. While the fading smell of pumpkin pie is still intermingling with the memory of Mom's face when you showed her your new tattoo, you are now realizing that one of the best culinary moments of the year is sadly over.
Not only do you have to get through one more week and exams, but also you're now loaded up with armfuls of crusty stuffing and mushy potatoes that your family couldn't let you leave home without. But before you try to get back into those yoga pants and reach for the Special K and plain oatmeal, live Thanksgiving just a little while longer, and put those leftovers to good use.
STUFFED CAKES (NO FROSTING REQUIRED)
The worst feeling in the world is when you open up day old stuffing and it's all mushy from the condensation inside of the Tupperware. My microwave seems to get a kick out of this and only makes the situation worse when it turns my shmushy stuffing into warm shmushy stuffing. Instead of nuking your leftovers, try pan-frying the stuffing. Pack it tight into little cakes, and the end result is buttery, crunchy-on-the-outside, soft-on-the-inside awesomeness.
MORNING-AFTER OMELETS
Sauté your favorite breakfast veggies and meats in a large, buttered skillet pan until they are fully cooked and have taken on some color. Some of my never-fails are green peppers, mushrooms, ham and onions. In a bowl, whisk together eight eggs and three cups of leftover mashed potatoes. Once your fixins' are cooked the way you like them, pour the egg and potato soup over the top. Cook until right before the egg is completely done and top with as much cheese as you can manage. A quick trip under the broiler melts all the cheese and finishes the egg. Serve like you would a pie. Eat with as much fervor, also.
IT'S CHICKEN SALAD, ONLY WITH TURKEY
Shred up cold leftover turkey with your fingers until the pieces are bite sized and rustic looking. Next, cut up a fresh, juicy apple (I like pie apples for this) and put all the shreds and apple pieces into a bowl. Top with some mayo, but not so much that the mixture becomes like pudding with lumps. You want the mayo to bind the turkey and apple, not dominate them. Salt and pepper until your heart's content, adding nuts or vinegar for an extra splash of flavor.
Needless to say, students are about as ready to come back to school after Thanksgiving break as Uncle Henry's pants were willing to stay buttoned after he finished his dinner. While the fading smell of pumpkin pie is still intermingling with the memory of Mom's face when you showed her your new tattoo, you are now realizing that one of the best culinary moments of the year is sadly over.
Not only do you have to get through one more week and exams, but also you're now loaded up with armfuls of crusty stuffing and mushy potatoes that your family couldn't let you leave home without. But before you try to get back into those yoga pants and reach for the Special K and plain oatmeal, live Thanksgiving just a little while longer, and put those leftovers to good use.
STUFFED CAKES (NO FROSTING REQUIRED)
The worst feeling in the world is when you open up day old stuffing and it's all mushy from the condensation inside of the Tupperware. My microwave seems to get a kick out of this and only makes the situation worse when it turns my shmushy stuffing into warm shmushy stuffing. Instead of nuking your leftovers, try pan-frying the stuffing. Pack it tight into little cakes, and the end result is buttery, crunchy-on-the-outside, soft-on-the-inside awesomeness.
MORNING-AFTER OMELETS
Sauté your favorite breakfast veggies and meats in a large, buttered skillet pan until they are fully cooked and have taken on some color. Some of my never-fails are green peppers, mushrooms, ham and onions. In a bowl, whisk together eight eggs and three cups of leftover mashed potatoes. Once your fixins' are cooked the way you like them, pour the egg and potato soup over the top. Cook until right before the egg is completely done and top with as much cheese as you can manage. A quick trip under the broiler melts all the cheese and finishes the egg. Serve like you would a pie. Eat with as much fervor, also.
IT'S CHICKEN SALAD, ONLY WITH TURKEY
Shred up cold leftover turkey with your fingers until the pieces are bite sized and rustic looking. Next, cut up a fresh, juicy apple (I like pie apples for this) and put all the shreds and apple pieces into a bowl. Top with some mayo, but not so much that the mixture becomes like pudding with lumps. You want the mayo to bind the turkey and apple, not dominate them. Salt and pepper until your heart's content, adding nuts or vinegar for an extra splash of flavor.
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I love that chicken salad, I definitely need to do some written paper on that topic