Lynchburg, VA - Thanksgiving is over and if you are like most people, you probably have a refrigerator or freezer stuffed with leftovers. So how can you make eating leftovers fun so you do not get tired of eating the same thing day after day? Robin Alexander Bistro in Lynchburg has some good ideas in this edition of D's Dish.
"It doesn't have to feel like you're eating the same plate for the next four days," said Owner Alex Richardson.
Watch the video above for more ideas.
Here is a list of recipes for those holiday leftovers.
Panko Fried Green Beans with Wasabi Cucumber Ranch dip
Wasabi Cucumber Ranch Dip
1/2 cup bottled ranch dressing
1 cucumber - peeled, seeded, minced
2 tbs sour cream
2 teaspoons prepared horseradish
1 teaspoon cider vinegar
2 teaspoons wasabi paste
1/4 cup of cilantro
1/4 teaspoon salt
1 pinch cayenne pepper
Combine all the ingredients in a food processor and pulsate for 1 minute. Transfer the dip into a bowl and place in the refrigerator.
1 egg, beaten
1/2 cup milk
8 ounces Left Over Blanched Green Beans
1 cup flour
1 cup panko crumbs
1 teaspoon salt
1 teaspoon garlic powder
2 cup vegetable oil ( used half vegetable and half olive oil)
In 3 medium bowls, place flour, salt, and garlic powder in one bowl. In the second bowl mix the egg and milk together. In the third bowl place panko crumbs.
Heat oil in a medium skillet to medium high heat.
This is a 3 step process. First coat the beans in the flour, then wash them in the egg mixture, and then place the beans in the panko crumbs.
Fry the beans in oil until golden brown. Remove from heat and place on a paper towel covered plate. Transfer to serving dish and serve with wasabi cucumber ranch dip. Enjoy!
Creole Cranberry Orange Glaze
2 cups Cranberry Sauce - Mix Both Kinds- Doesn't Matter
1 Cup Mandarin Oranges
1/2 Cup Red Wine
1/2 Cup White Wine
1 teaspoon Brown Sugar
1/2 teaspoon Ground Cinnamon
1 teaspoon Creole Mustard ( Zatarain's if possible)
1.Combine all the ingredients in a food processor and pulsate for 1 minute.
2.Transfer the sauce into a small pot and reduce over medium heat until it coats the back of a spoon.
3.Use as a glaze on grilled salmon or chicken during the holiday season.
White Bean Turkey Chili
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chili peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14 1/2 ounce) cans chicken broth
2 cups chopped cooked turkey breast or 2 cups cooked chicken breasts
2 (15 ounce) cans white beans (cannellini, chickpea, great northern, etc)
1 cup shredded Monterey jack cheese
1.Heat the oil in a large saucepan over medium-low heat.
2.Slowly cook and stir the onion until tender.
3.Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne.
4.Continue to cook and stir the mixture until tender, about 3 minutes.
5.Mix in the chicken broth, turkey or chicken and white beans.
6.Simmer 15 minutes, stirring occasionally.
7.Remove the mixture from heat; slowly stir in the cheese until melted.
Click here for Robin Alexander's website.