It may be a day early but it’s definitely not too late to get some creative ideas for all those Turkey Day leftovers! Come on y’all, we all know there is going to be tons of turkey and sides, sides, sides stocking your fridge the day after the feast. And we just can’t let all those tasty morsels go to waste, but let’s be honest, there’s only so many times in a row I can eat the same meal.
And that’s where I came up with this smorgasbord of an idea, Thanksgiving Enchiladas! Ok, ok, ok, I know you’re thinking whhhhaaatttt? But stay with me. These put a little Tex-Mex spin on leftovers, which turns out pretty tasty! Plus, there always seem to be tortillas around our house, which makes this even easier.
Sour cream and cranberry sauce? Might sound weird but this makes a sweet, tart and creamy sauce!
Corn and sweet potatoes? No brainer.
Add some turkey and assemble.
Check out my post on Brit+Co. for the full recipe and how to.
What are some of your favorite leftover recipes and ideas?
Oh wow! Just realized my past two posts have been about sweet potatoes. Guess it’s that time of year. I have really come to like sweet potatoes over the past few years. I have to admit, I wasn’t always a fan. I do like to use them to give old favorites a new twist though. Plus, when they are in season, they are very affordable, which is always a plus.
As I promised at the beginning of this blog journey, I would share my ups and down. This recipe was a bit of a mixed bag, because I wound up really burning the bacon! Unfortunately, I didn’t have anymore bacon left and going to the store late at night wasnt going to happen… So I will show you what happens when you forget about your bacon.
For this recipe, you’ll need:
About 2lbs of sweet potatoes
1/2 lb of bacon
1/2 cup of panko breadcrumbs
1/2 stick of butter
I used a small baking dish, 4×8. This makes 6-8 servings.
Heat oven to 350 degrees.
Begin by massaging about 1/4 cup of brown sugar into the bacon strips. Then place them on a foil lined baking sheet. Cook at 350 degrees for about 20 minutes. This is significantly less time than I did.
Once the bacon is in then oven, (Warning! Don’t get distracted and forget about it!) start peeling your potatoes.
Slice the peeled sweet potatoes into thin slices. About an 1/8 of an inch thick or as thin as you can get them with them falling apart.
Spray your baking dish with non stick spray.
Begin by layering the bottom of the dish with sweet potato slices. Then place thin slices of butter and cinnamon over the top. Layer another round of sweet potatoes slices on top of those, then sprinkle that layer with brown sugar and a little salt. Continue alternating layers until you’ve reached the top.
And this is when I realized the bacon was burned to a crisp. Actually there were a few salvageable pieces. So I cut those into bite sized pieces.
I left my bacon in the oven on accident for about 40minutes… Oops! Don’t get distracted in the kitchen or this could happen!
Good Morning! Are you waking up craving a hearty breakfast as much as I am?
Sweet potato breakfast hash is the perfect amount of fill you up carbs with a touch of sweet. I love to eat mine with sriracha to spice it up!
For this recipe, you’ll need:
1 medium sized sweet potato (just under 1lb)
1 teaspoon garlic salt
1 teaspoon olive oil
Sriracha if you like
Makes one serving
Start off by peeling the skin off of the sweet potato. Use a vegetable peeler (affiliate link) and you’ll be peelin’ potatoes like a champ!
Next, dice the sweet potato into one centimeter cubes.
Saute the sweet potato cubes with olive oil over medium high heat for about 15 minutes, may need longer if you’re using more potatoes. Add the garlic salt about half way through. Cooking the potatoes slowly will prevent them from burning and the give them that perfect crisp.
Make little room in the middle of the pan once the potatoes are finished cooking and cook the egg to your desired temperature.