Avoid lame leftovers with new recipes - FOX 10 News | fox10phoenix.com

Avoid lame leftovers with new recipes

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Chef Dennis Christenson from Pointe Hilton Tapatillo Cliffs shows how to turn Christmas leftovers into sizzling enchiladas.

Try these recipes for more leftovers options:

Potato Pancake
·    1 quart mashed potatoes
·    ½ cup milk
·    1 large egg
·    1/3 cup all-purpose flour
·    3T extra virgin olive oil
·    Heat the oven to 200°F.
·    Place the egg, 1/2 cup milk, flour, pepper, in a bowl and whisk until smooth for about 10 seconds. Add the potatoes and stir until evenly incorporated.
·    Heat a large nonstick frying pan or griddle over medium heat.
·    Add oil. Once oil is hot, drop three dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick.
·    Cook until the pancake bottoms are golden brown, about four to five minutes.
·    Flip and cook the other side until golden brown, about four to five minutes more. Place on a baking sheet and set in the oven to keep warm.
·    Repeat with the remaining butter and batter. Serve warm

White Bean Soup
·    1 meaty ham bone
·    3 cups water
·    3 cups chicken broth
·    2 cloves garlic, crushed and minced
·    1 cup diced onion
·    1 cup diced carrot
·    1 cup diced celery
·    1/4 teaspoon ground black pepper
·    2 teaspoons fresh parsley
·    pinch thyme
·    1 cup Swiss chard, mustard greens, beet greens
·    2 cans (15 ounces each) Great Northern or Navy beans, drained and rinsed
·    2 cans (14.5 ounces each) tomatoes, diced
·    1 cup diced ham, optional
·    salt and pepper, to taste
·    Sauté the garlic, onion, carrots, celery in an large pot for five to eight minutes and add ham bone, water, and chicken broth and thyme and bring to a boil.
·    Reduce heat to simmer, cover and cook for 1 to 1 1/2 hours.
·    Remove ham bone and cut meat from the bone and dice.  
·    Add the greens, beans, and tomatoes and simmer for 30 minutes more. Skim fat off the top of the soup and add the ham from bone. Taste and add salt and pepper, to taste.
·    Serves eight to 10.

Sweet Potato Bisque

·    2 quarts candied sweet potatoes
·    1 cup diced onion
·    1 cup diced carrot
·    1 cup diced celery
·    1 cup heavy cream
·    3 cups chicken stock or vegetable stock
·    Season to taste
·    Sauté onion carrot and celery until translucent, add chicken stock, heavy cream and sweet potatoes.
·    Slowly bring to a simmer and cook for one hour.
·    Puree with a stick blender or in a blender working in small batches.
·    Season to taste.

Turkey Enchiladas

·    ½ lb large diced turkey
·    1 medium onion small diced
·    2 garlic cloves minced
·    1 small can green chilies diced
·    15 corn tortillas
·    1 large can enchilada sauce
·    3 cup grated cheddar or Mexican cheese blend
·    2 tsp ground cumin
·    2-3 cups safflower oil


·    Pre-heat oven to 350. Sauté onion, garlic, and green chilies on a med low temp for 10-12 minutes.
·    Add cumin and cook for another two minutes.
·    While onions are cooking, heat oil to 350-375, add tortilla one at a time and cook 10-20 seconds and flip cooking for another 10-20 seconds.
·    Spoon a small amount of the onion mix, turkey and cheese and roll.
·    Once your pan is full, pour enchilada sauce evenly over tortillas and sprinkle with remaining cheese.

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