Ingredients
- go to directions
Preparation
Step 1
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Muffins: Stir 1⁄4 cup cranberry sauce and 1⁄4 cup shredded Monterey Jack cheese with jalapeño peppers into prepared batter from an 8.5-ounce package corn muffin mix; bake as directed.
Salsa: Combine 1⁄2 cup cranberry sauce, 1⁄4 cup chopped onion, and 1 tablespoon each chopped jalapeño, cilantro, and lime juice.
Salad dressing: Combine 3 tablespoons cranberry sauce, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, and 1 teaspoon Dijon mustard; toss with arugula.
Randy Mayor Mashed Potatoes
Wonderful by themselves, mashed potatoes can provide a creamy base for stuffings, dips, and even savory pancakes.
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Stuffed peppers: Fill halved poblanos, top with Monterey Jack cheese, and bake until tender.
Potato cakes: Combine 1 cup cold mashed potatoes, 1⁄3 cup shredded Swiss cheese, and 2 tablespoons chopped green onions. Form into 4 cakes. Dredge in panko; pan-fry in canola oil until golden.
Garlicky dip for crudités: Combine 1 cup cold mashed potatoes, 1⁄4 cup extra-virgin olive oil, 11⁄2 tablespoons fresh lemon juice, and 2 minced garlic cloves in a food processor; process until mixture is creamy.
Randy Mayor Roast Turkey
Great in soups and stews, casseroles and of course sandwiches, leftover turkey is even better when recast in unexpected dishes.
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Wontons: Pulse 1 cup chopped turkey, 1 cup sliced shiitakes, 1⁄4 cup chopped green onions, 2 teaspoons soy sauce, and 1 teaspoon grated ginger in a food processor until minced. Add 1 egg white; pulse 2 times. Fill wonton wrappers; simmer in turkey stock or broth.
Turkey patatas bravas (a riff on hash): Cook a 20-ounce package diced potatoes with onions per directions. Add 1 cup chopped turkey, 2⁄3 cup tomato puree, 4 minced garlic cloves, 1⁄2 teaspoon ground cumin, and 1⁄2 teaspoon crushed red pepper; cook 2 minutes.
Randy Mayor Cinnamon
The sweet warmth of this spice (made from tree bark) is a natural in baked goods like our low-fat cinnamon rolls. But that toasty essence also adds an I-can’t-quite-put-my-finger-on-it richness and fullness to savory foods, too.
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Stir ¼ teaspoon ground cinnamon into your favorite chicken salad recipe.
Lend Mediterranean flair to your next batch of spaghetti with meat sauce by browning the meat with ¼ teaspoon ground cinnamon; or simmer the sauce with 1 cinnamon stick.
Use ¼ teaspoon ground cinnamon to add subtle sweetness to a spice rub for pork, duck, or game.
Randy Mayor Low-Sodium Soy Sauce
Soy sauce, even the low-sodium kind, is the king of umami―the “fifth taste,” a savoriness inherent in certain foods. Let the power of umami boost more than just your stir-fries.
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Whisk together equal parts low-sodium soy sauce, dark brown sugar, balsamic vinegar, and canola oil for a delicious, full-bodied salad dressing.
Create an intriguing sweet-salty dessert by stirring 1 to 2 tablespoons low-sodium soy sauce into homemade caramel sauce, then drizzle over ice cream, apple pie, or cake. The appeal is similar to that of sea salt caramels―rich, savory notes that contrast beautifully with the caramelized sugar.
Randy Mayor Fresh Thyme
Earthy, woodsy, and highly fragrant, thyme is a staple in French cooking...and more, with our creative suggestions.
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Enliven the taste of fall desserts like apple crisp or pear tart by adding 1 teaspoon chopped thyme to the filling. In the summer, add the herb to apricot or peach dishes.
Create savory waffles or pancakes by stirring 1 teaspoon minced thyme and 1⁄3 cup grated Parmigiano- Reggiano cheese into the batter.
Combine 1 tablespoon honey, 1⁄2 teaspoon chopped fresh thyme, and 1⁄4 teaspoon finely grated lemon rind; drizzle over Greek yogurt, and top with toasted pine nuts.
Randy Mayor Peanut Butter
Responsible for sustaining most toddlers in the form of sandwiches oozing with jelly, peanut butter is a quick source of quality protein.
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Substitute 3 tablespoons creamy or chunky peanut butter for 1 egg as a binder for meatballs with an Asian flavor profile.
Use 1 to 2 tablespoons natural or chunky peanut butter to add body to a brothy soup.
Stir 1 tablespoon creamy peanut butter into a broth-based pan sauce for pork or chicken in place of dairy butter to finish the sauce and add richness.
Randy Mayor Ground Red Pepper
Often labeled “cayenne,” ground red pepper adds a fiery kick to all manner of dishes, from Indian to Cajun.
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Give desserts such as cakes or bread pudding a Mexican flair by drizzling with chocolate sauce laced with 1⁄8 to 1⁄4 teaspoon ground red pepper.
Stir a dash or up to 1⁄4 teaspoon into a tropical fruit salad for complex flavor.
Sprinkle a light dusting over vanilla ice cream, where the creaminess rounds out the sharpness of the pepper.
Randy Mayor Fresh Rosemary
With a sharp, lemon-eucalyptus fragrance and taste, this herb is a natural for the meatiness of lamb, beef, and pork.
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Steep a couple of sprigs in simple syrup for pine-scented lemonade or cocktails.
Try adding 1 tablespoon chopped rosemary to savory biscotti with pine nuts and Parmesan cheese.
Stir 1 to 2 teaspoons chopped rosemary into slightly cooled homemade preserves such as orange marmalade or cherry jam.