{leftovers galore}

We had a TON of leftovers after Thanksgiving this year (as in, thanks to there being 2 turkeys and a ham at Thanksgiving dinner, we got to keep our entire 18 lb turkey for leftovers!). So now I'm on the hunt for some yummy leftovers recipes. Here are some I want to try:

{Turkey Reuben sandwiches via Real Simple}

{Turkey and Corn Enchiladas via Real Simple}

{Turkey Noodle soup via Martha Stewart}

I think for lunch today we'll do turkey sandwiches with leftover cranberry sauce spread. Mmm! Do you have any go-to recipes that use leftovers in a new way?

figs.

{via}

Have you ever had fresh figs? I haven't, but after seeing these recipes I think I might have to add them to my next peapod order...

 

Prosciutto, figs, AND blue cheese? I'm so there.

Fig, goat cheese, and pistachio. I've never been a big fan of pistachios, but I love goat's cheese so I'd try it.

Fig tarts and pistachio whipped cream. This is the one I think I'm most likely to try, just because I LOVE pastries sprinkled with sugar. Yum.

pinterest challenge

Sherry, Katie, Lana and Emily are just a few of the bloggers who took on this summer's Pinterest Challenge, a challenge to get off our bums and actually make one of the awesome things we re-pinned on the world's most amazing inspiration bulletin board.

I'm not brave enough to attempt my decor pins yet (I do, however, have plans to make a simple wreath for my front door) BUT I did decide to take the challenge as an opportunity to make some of the recipes I've been collecting. I LOVE collecting recipes on pinterest. It's addicting. And my first pinterest recipe discovery, enchilada soup, made it's way onto my always have the ingredients to make this on hand list. The hubby is really loving this whole pinterest thing!

my pulled pork enchilada soup

Do you pin? Have you made any of the things you found on pinterest?

give me some sugar

{via}

I really want to try this recipe for diy sugar cubes. How cute would they be at a little girl's tea party?

Meal Planning... here goes nothing!

Huge shopping trip planned for tomorrow followed by two weeks of dinner at home....wish me luck!

Our menu includes...

Chicken Broccoli Braid, Chili, Fried Fish (my favorite!), Spaghetti and meatballs, Chicken Lombardi, homemade mac and cheese, Tortilla soup, reuben sandwiches, steak, and taco salad. Whew!

I miss cooking at home and am strangely excited at the challenge. Hopefully it won't kick my butt.

Banana Bread

I've been craving some good homemade banana bread and decided that with the snow and cold weather today was definitely a good day to bake some. I took photos but don't have a way to upload them at the moment, so I'll just have to post them later. Thanks to I am baker for the recipe - it turned out great!

Here's her recipe:

Ingredients:
1/2 cup butter
3/4 cup brown sugar
2 eggs
2 cups mashed overripe bananas

1 tsp. vanilla
1 tsp. cinnamon
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Optional:
1/2 cup white chocolate chips (for mini loafs)
1/4 to 1/2 cup heath chips (for mini loafs)


Directions:
In a large bowl, combine flour, baking soda, cinnamon and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs,mashed bananas, and vanilla until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake at 350 in preheated oven for 35 to 40 minutes for mini loafs (60-65 for regular size pan), until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then place on a wire rack.

Enjoy!

Cupcake Love

*note - click on each picture to blow it up so you can see the recipe!*

Today Rachel and I made these cupcakes from ming makes cupcakes:

I'd love to make these "savouries" after we move into our new home!

Dinner Time

I made this for House Dinner last night and everyone loved it! I had it for the first time on Monday at a friend's Pampered Chef party. I was totally blown away by the dish because I really don't like jalapeno pepper, spinach, or tomato, and these are the key ingredients. For some reason those three combined and topped with cheese just work!

The Pampered Chef Zesty Ravioli Skillet

(from The Pampered Chef, Season's Best Recipe Collection, Fall/Winter 2009)

1/3 cup (75 mL) heavy whipping cream

4 cups (1 L) loosely packed fresh baby spinach leaves

6 oz (175 g) provolone cheese, grated

1 tbsp (15 mL) olive oil
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
2 cans (14.5 oz/398 mL each) diced tomatoes with onions, undrained
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65)*
Halved grape tomatoes (optional)

Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, spinach and cheese.

Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant.

Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.

Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted. Garnish with grape tomatoes, if desired.

Yield: 8 servings

* I substituted meat ravioli for my husband, who doesn't believe in vegetarian dishes. It worked great, and the only thing we'll do different next time is add a little bit of tomato sauce to thicken things up a bit.