Who says leftovers have to be boring?
Chop Happy food blogger Jay Goldstein joined "Good Morning America" on Saturday to show off his creative dishes that use leftovers commonly enjoyed at Christmas dinner.
Whether you have ham, mashed potatoes, mac and cheese or want to go straight for a slice of leftover pie, these recipes will reinvent the festive flavors to make it feel fresh and exciting to eat.
Ingredients
4 biscuits (sliced in half)
4 large slices of leftover ham
4 slices pepper jack cheese
For Potato Pancakes:
3 cups leftover mash potatoes
3 scallions chopped
3 tablespoons vegetable oil (frying)
For the eggs:
8 eggs
2 tablespoons butter
1 teaspoon salt/pepper
1 tablespoon sour cream
1 tablespoon chives
For Leftover Cranberry Mayo:
1/2 cup mayo
2 tablespoons cranberry sauce
1 teaspoon apple cider vinegar
Directions
Make the potato pancakes by mixing scallions and leftover mashed potatoes. Then divide into four pancakes (make slightly bigger then bottom of biscuit) and fry in pan with oil two minutes per side. Since the mashed potatoes are already cooked they just need to be browned.
Fry the ham two minutes per side with a teaspoon of oil to reheat on medium. Set aside.
In the same pan, reheat ham slices and lower the heat. Add eggs and butter and slowly cook eggs until wet peaks form.
Remove from heat and add sour cream, chives and salt and pepper. Mix and set aside to make sandwich.
Combine all cranberry mayo ingredients.
To assemble the sandwich: spread one tablespoon of mayo mixture on bottom biscuit slice then add slice of ham and then potato pancake and top with eggs (divide between four sandwiches). Top with egg with cheese. Lastly, add another tablespoon mayo mixture on top biscuit slice and top the sandwich.
Ingredients
8 egg roll wrappers
2 cups leftover mac and cheese
1 cup leftover beef short ribs shredded
3 scallions chopped
1 lime (juice)
4 tablespoons vegetable oil
Small bowl water to seal wrappers
Directions
Heat up the mac and cheese in the microwave 1-2 minutes to get hot. This makes it easier to mix other ingredients.
In a bowl add mac and cheese, short ribs, scallions, and lime juice. Mix to combine. Set aside to assemble egg rolls.
Place egg roll wrapper with one corner facing you (diamond shaped).
Add 2 tablespoons filling to egg roll. Fold corner closest to you over the filling. Fold the sides in towards the middle. Dip finger in water to help seal the sides to the middle.
Roll the filling towards the remaining corner so that you have a egg roll shape.
Dip finger in water to wet the corner flap to egg roll. Continue with all eight egg rolls. Make sure to place egg rolls and wrappers under damp cloth so they do not dry out.
At this point you can freeze for later use: place egg rolls on sheet pan spread apart (this will prevent egg rolls sticking together in storage bag). Place in freezer 30 minutes. Then place in freezer safe Ziplock bag. It should last up to six months.
Next heat up a pan on medium high with four tablespoons of vegetable oil.
Cook three egg rolls at a time for three minutes turning occasionally till brown on all sides.
Drain on paper towel and dip with favorite sauce.
Yield: 2 shakes
Ingredients
1 big slice of a pumpkin pie – or any left over pie will work great! 4 scoops of vanilla ice cream
1/2 cup of milk
1 cup whip cream to top milkshake
1/4 cup sprinkles
Directions
Place the pie, and ice cream in the blender. Pulse to combine.
Then add a little milk at a time until you get the creamy consistency you desire in a milk shake.
Blend until smooth for approximately 30 seconds to one minute pulsing.
Next pour into two glasses. Add whip cream and sprinkles.