Santa is back at the North Pole, and he's left a bunch of toys, games and a whole lot of food. Don't let those leftovers go to waste — here are a few quick ideas to use what's left of your holiday feast.
- Make a grilled ham and cheese sandwich. Use your favorite cheese, such as Swiss, Gouda or Gruyere. Add a fried egg for a filling breakfast or pair leftover cranberries with ham and brie.
- Make basic ham and split-pea soup. Here is a simple recipe from the Food Network. When serving, spoon a small amount of leftover mashed potatoes in your bowl and ladle the soup on top. The potatoes add creaminess and heartiness to the soup.
- Enjoy deviled eggs as a delicious snack. Finely diced up ham adds saltiness and texture. A trick to get a perfectly boiled egg is to make sure your pot is big enough for the eggs, starting off with cold water that covers the eggs by an inch, put the lid on and as soon as the water boils, then removing the eggs from the heat. Keep the lid on from 12 to 16 minutes, depending on the size of the eggs. Another trick is to use older eggs which peel easier. Once your eggs are peeled, slice them in half lengthwise. Spoon out the yolks into a small mixing bowl. For six eggs, I add in about two tablespoons of ham, a quarter cup of mayonnaise, a touch of spicy brown mustard and paprika, a splash of white vinegar (you can try champagne or white wine vinegar as well), salt and pepper. Mix well and spoon even portions of the mixture back into the eggs. Let the eggs chill in the refrigerator before serving.
- Make an egg scramble or omelet. Use up remaining vegetables from your feast. When the eggs are almost done, grate some fresh Parmesan on top for extra cheesy goodness.
- Dice up ham or shred leftover beef for a salad. Toss in any nuts, such as walnuts, almonds or pecans remaining from your holiday baking and some cheese such as blue or Gorgonzola. Drizzle light vinaigrette on top. Basic vinaigrette is generally three parts vegetable oil to one part vinegar. You can use a variety of vinegars like white wine, sherry, or balsamic. Incorporate lemon juice, garlic, shallots, or a touch of Dijon mustard for extra flavor. Vinaigrette can be made a day or two ahead of time and refrigerated, but should be used at room temperature.
- Use candy canes for a special topping on a sweet treat. Gather them and your kids up to make a red and white twist on the usual rice krispy treats. To crush the canes, put them in a plastic baggie and use a rolling pin and/or a pan. Make the treats like usual, but add the candy cane bits along with the rice krispies.
Share your leftover creations and ideas in comments below.