A smart cook knows holiday leftovers are lifesavers on the day after the feast, but a true kitchen genius has an eye on new and exciting dinners through the new year. Preparing for the big feast is a big job, but with a little forethought, planning and the help of Spice Islands® premium spices, those foods can become building blocks for exciting, comforting dinners from the day after Thanksgiving, all the way to New Year's resolutions.
Instead of piling everything on a giant turkey sandwich the day after, divide leftovers into smaller zip-top bags to freeze for up to two months, then incorporate them into easy dinners made more special with the inclusion of authentic Spice Islands® spices for weeks to come. Now that's the gift that keeps on giving.
If Yankee Sweet Potatoes were on the menu, you're one step closer to Coconut Curried Chicken and Sweet Potatoes, which gets its robust flavor from Spice Islands® Curry Powder and spicy Crushed Red Pepper. Add a pot of jasmine rice, and delectable dinner is served.Got Tarragon Smashed Potatoes? Make a quick switch with the hash browns in Potato Herb Soup, a creamy soup seasoned with the excellence of Spice Islands® Sweet Basil and Coriander, and you just rescued Wednesday night dinner.
Herb Sherried Carrots are a favorite addition to the holiday feast, but you'll really fall in love when they help make Slow Cooker Italian Chicken Stew, redolent with exceptional Spice Islands® Minced Garlic, Italian Herb Seasoning and Crushed Red Pepper. Go ahead, stay a little late at the office to tie up all those end-of-the-year loose ends. When you get home, an enticing dinner will be waiting.During the winter doldrums, fill your house with the warm and comforting fragrance of roasting onions - just fold some Italian sausage and pine nuts into leftover Cranberry Stuffing, and Roasted Stuffed Onions are oven-ready with unbeatable aromas. Serve with lightly-dressed greens for a dinner that's both rustic and elegant.
Elizabeth Winslow is a writer, food blogger, teacher, and entrepreneur in Austin, Texas. She is a regular contributor to Edible Austin and creates compelling content for brands both large and small.