REINVENTION QUEEN IS HAMMING IT UP

Last weekend I informed my husband I was craving a oven baked ham like I used to do before the days of the wonderful smoker prepared hams he does so well. I have to say I have enjoyed the past few years with Greg smoking the turkey and ham which gave me the room in the oven and the time it took. But like they say, you can take the girl out of the country but you can’t take the country out of the girl. I think the same goes as you can take the cook out of the kitchen but you can’t take the kitchen out of the cook. Yep, I was craving it and you may have figured something out about me, I will not be denied. As I was baking this wonderful and best smelling ham, my mind was already going to making all of the extra meals.

This is what we were craving ….juicy, flavorful, and just right!
The picture of my ham after it was glazed with a pork dry rub, dijon mustard, whole grain mustard, honey, brown sugar, everyday seasoning, coca cola at the end but mixed in glaze as well.
The first meal and the one we had craved was Ham Sammies with the softest bread we could find along with mayo and salt and pepper. I tell you it was over the chart yummy.
Foil is important and you do see it but I tent the top with foil and seal the sides while it bakes, It keeps the flavor and allows the meat to tenderize while baking. I baked this ham at 325 degrees all day with the last two hours at 300 degrees. I kept it foiled and it turned this gorgeous color.
I like to score the ham to thoroughly cook with the basting glaze seeping into the meat further enhancing the flavor.
I can’t even express the flavor this ham brought to our kitchen. If you consider how many ways you can use this ham, it becomes economical even in these high food cost days we are in.
I use the ham bone in the first meal I make after baking the ham but I have frozen the bone with some yummy ham attached for soup later.
The ketchup is purely for me and something my Dad taught me. The ham pieces flavor any kind of beans and black eyed peas too.
One of the favorite Reinvention Queen is to season fresh or even frozen greens with my ham pieces. Blanch the greens first and all bitterness will leave.

The pictures show several ways to use a baked ham. As someone who doesn’t like to waste any food, I will share a list of selections of how I will use leftover ham. I start thinking of what meals I use the meat at the onset of preparing it.

  • How to use a baked ham for many meals without getting tired of it:
  • Ham and rice (cook the rice in some broth with the ham pieces). Add garden peas and carrots or celery for flavor.
  • Ham and stewed potatoes (Stew potatoes with onions and add ham pieces to enhance the potatoes) You can add vegetables but I prefer the ham and potatoes.
  • Make a ham crusted pie. Use a bag of frozen vegetables thawed and a can of cream of celery or mushroom thinned with some heavy cream. Add cubed ham and mix with salt and pepper, garlic salt if you like, place in a frozen pie crust that you can bake but not brown and cover with another pie crust. Bake at temperature on pie crust package.
  • Breakfast suggestion: Slice ham and place in hot skillet to fry slightly and use in biscuits with fried or scrambled eggs. The slightly browning will make a great taste change from baked ham.
  • Cube ham pieces and add to soups. You can freeze the cubes and conveniently add to so many dishes as needed.

I could keep listing meal suggestions but you can use your own ideas once the creative juices begin to flow like the ham juices that come from making your own. I love fast and easy preparation but taking some time and preparing the foundation foods are worth every minute. Thanks for allowing me to share my ham ideas with you. It is great the first meal, fantastic the second round, and even more wonderful when you can freeze some for the next time you crave some old fashioned, slow baked ham by thawing it out and not even having to cook dinner. Until We Cook Again…..Happy Meals from Arline Miller, the Reinvention Queen.

(C) Copyright, 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third Party Material is sourced to original location and author if known for credit references.

When We Eat With Our Minds, Our Body Thrives

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I thought I would repost this message with some great updates on my personal health. Finding out that I can use the principle of small amounts but eating a well rounded mixture of foods, I have lost over 40 pounds, lowered by A1C, my blood pressure and cholesterol in a better normalcy. It works for me, I am happier than I have ever been, and at 72 feel I am mastering my body for the first time instead of eating controlling me.

WE SHOULD EAT WITH OUR MINDS and NOT OUR MOUTHS. I will throw out a personal opinion on why our minds and not our mouths should determine what and when we should eat. Let’s think about this theory. In our lifetime, we will go on several diets or eating plans. They will be varied and when we go on most of these, if not all; we lose weight, right? My thoughts are what causes the initial weight loss and what changes over time in which the loss begins to dwindle or even disappear? I think I have discovered what is the culprit…..Our minds. When our mind becomes disgusted when our eyes show the extra weight in the mirror, it can either decide to avoid thoughts of obesity or decide to do something about it.Let me share this: It is not the diet or eating plan; it is the mind who decides if we are full or because of emotions it decides to allow us to overeat. 

A personal note: Some time ago, my husband Greg and I decided (look at the action of the mind) to not play around with eating healthy but get serious. Since we “decided” and not allowed our mouths to do the talking; we have both lost weight, our emotions are calmer, our motivation is higher and the results are a better attitude as well as feeling better. I had expressed it is not only what we eat; quantity is a big factor. Large amounts of salads or fruit or going the protein maximum will not allow us to lose what we need to eat but add portion control to these great foods aids in the satisfaction of eating without starving. Greg has dropped about 10 pounds during this time and he is now “thinking” about what he eats and how much. Even though I had already decided my health was more important, it has helped me eliminate some items and add some healthier foods. I wanted to share with everyone as too many times, we are guilty of talking the health talk but fail to walk the health walk. Just saying our intentions but not involving some serious mind changing methods; it would only be another diet tried and failed. The real reason any diet fails is the mind is not engaged; only the mouth. Try to think about this post and see if you find yourself retracing your “diet” history. When you wanted to lose; I mean when you really wanted to lose; you lost. When you only played with dieting; you might have lost a few pounds and without thinking; you stuck a cookie or candy or even pizza. Instant sabotage, but I can guarantee you; you didn’t think before you stuffed your mouth with those diet killers. I am not preaching; I am reminiscing about my diet history. When I think about what I eat, I lose. When I impulsively eat; it doesn’t work and off another great, sensational, guaranteed to lose, return to my high school figure, lose all fat non fail plan one more time. Does this ring a bell with you or at least start you thinking? I hope so as we are thinking our food through!

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The following is an excerpt from an article called Mindful Eating-Curbing Stress:

How to Put Mind Over Mouth

Jean Kristeller, Ph.D., president of the board of directors at the Center for Mindful Eating, shares tips on how to break the pattern of stress-induced munching.

By Carin GorrellSep 17, 2007

During a high-stress situation it’s natural to feel pulled toward something that distracts you and makes you feel better fast — and often that something is food, explains Jean Kristeller, Ph.D., a professor of psychology at Indiana State University and president of the board of directors at the Center for Mindful Eating. “Eating can become an automatic, unconscious response to tension and anxiety,” says Kristeller. “But learning to become more mindful in these moments can help you break that pattern of automatic reactivity.” Here’s how.

ACKNOWLEDGE THAT YOU’RE STRESSED. “We don’t always recognize when we’re on edge, and it’s hard to interrupt something if you don’t know you’re in the middle of it,” says Kristeller. Learn to recognize your stress signals, which might include headaches, rapid breathing, or munching when you’re not hungry.

ENJOY WHAT YOU’RE EATING. “If you’re just stuffing food down, you’re not enjoying its tastes, textures, and smells, which is how we derive comfort from food in the first place,” says Kristeller. The more you savor your food, the fewer bites you’ll need to get the comfort you seek.

LISTEN TO YOUR WISDOM FROM PAST EXPERIENCES. Maybe during your last stress-induced binge you devoured a half-dozen doughnuts — and the guilt you felt afterward only added to your stress. This time, take steps to maintain portion control: Pick up a single doughnut at the bakery instead of a dozen.

PAUSE. When you find yourself mindlessly diving into a bag of potato chips, stop and check in with yourself. “Think: Do I really want to eat this? Is it going to be helpful?” suggests Kristeller. Taking this moment to reflect can help interrupt the automatic urge to nosh.

DON’T IGNORE YOUR CRAVINGS. Denying that those cookies are calling your name will only strengthen your desire to have one, but acknowledging your craving creates choice: Do you want to have one cookie now, or wait until the urge is so overpowering that you inhale an entire sleeve of cookies? Recognizing that you have choices puts you in charge, not the craving.

EVALUATE YOUR HUNGER. “Often we don’t distinguish between physical hunger and emotionally driven cravings,” says Kristeller. Rate your physical hunger on a scale of 0 to 10, with 0 being not hungry at all and 10 being famished. If it’s a 0, 1, or 2, reconsider that pantry raid. If it’s a 9 or 10, eat something healthy first: “If you’re really, really hungry, you’re more vulnerable to overeating,” says Kristeller.

***************************End of excerpt from article.

  On a light, positive note I want to post a writing from this morning to all.  This morning I rose with gratitude in my heart, humility in my soul, and joy in my entire body. God grants us the opportunity to be diligent in our faith and today is a great day to serve Him with love, forgiveness, charity, and kindness.

“When we willingly love,We receive from above.

Life is a wonderful gift.We are given such a lift.

Beauty is joy bestowed.Immense love has flowed.

From the stem of a rose.To the child’s turned up nose.

When we willingly love, God smiles from above.”

(written by Arline Miller 02/17/2016)

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third Party Material is sourced to original location if known for credit reference.

SHOULD I USE AIR OR PRESSURE IN MY COOKING?

From the number of views on the last post about using my InstaPot, I could tell a lot of you are interested about learning more about these convenient ways to cook. I have to say that when my husband purchased my InstaPot, I was slightly apprehensive from the stories of the old style pressure cooker and did not use it “instantly”. I want to put that worry to rest. As with any appliances, you should follow the instructions and only the methods they have approved. I love my InstaPot now and My Power Air Fryer Oven is the bomb.

Do you know you can make salmon patties easily, healthier in the Air Fryer Oven? I do.

If you want to see a sample of how many recipes you can make using your Air Fryer/Oven, please go to my Pinterest account and browse. You will find yourself even making a quick amount of biscuits in it. The link is: https://www.pinterest.com/alm06/power-air-fryer-oven-cooking/

This is one of my pinned Air Fryer Recipes on my board listed above.

What I would like to give you are some tips on using the air fryer for the handy-dandy leftover warming magician:

  • We prepare a large amount of sausage, bacon, and other meats, burgers, etc. for the convenience of having a quick put together breakfast, lunch, or snack. A few minutes and all of these foods warm up without getting the microwave softening. Easy to clean, no pots to wash, so we use ours sometimes several times a day.
  • Leftover biscuits, rolls, croissants, buns, and toast as well as pastries brown so easily and have a crispy outside crust. This has sold me on the air fryer.
  • Using the air fryer oven saves us time as we can use it, remove the grill shelf which washes great in the dishwasher, and we are done.
  • I haven’t figured out why hot dogs taste incredible in the air fryer, but it is almost like grilled hot dogs without having to crank up the grill.
  • French fries are like the fast food restaurants if you use the method they suggest. We have the turn barrel and I can’t tell the difference except for the absence of so much grease from the fast food fries.

I can go on and on about using the Power Air Fryer Oven but it will be more fun if you get on the air waves and make something yummy and so convenient. I take my door off mine, keep it clean by easy method, and it sits on my counter ready to make my life easy.

Happy Meals to You….Until We Cook Again….Arline Miller, Reinvention Queen.

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third Party Material is sourced if known to original location for credit references.

Air Fryer/InstaPot Makes Life Easier

First, let me say, and some of you already know, I am an avid Southern style cook and baker. Born in Georgia, and a true Georgia Peach, I was taught to cook, fry, and bake at an early age. I stirred, mixed, separated, and whisked with the best of southern cuisine. Oh yes, I can roll out dumplings and bake a mile high cake. I love to plate pretty food using colorful combinations. While I can do this with a easy skillset, I have learned to use tools, appliances and ways to make my kitchen life easy. These methods don’t take away from taste at all. It’s in the seasoning my friends, use those herbs, spices, and broths to bring it all together……just simpler and easier. Does this mean I have stopped my southern style meals? Not hardly, I combine my styles and I am not always hovering over a hot stove every meal.

Yesterday, I took out ground chuck and also saw a pack of stew beef and took out that package too. When my husband called saying he was on his way home from his American Legion Leader Conference and it would be over an hour, I took a look at the package of stew beef and my InstaPot was calling my name. I grabbed the pot down from its place on the shelf. Here is how simple and in 35 minutes of pressuring, it was so tender and hot when Greg walked in the door.

  • InstaPot Stew Beef made entirely in 40 minutes from package to noodles:
  • 1 pkg of good quality stew beef (already in chunks so no chopping
  • 1 Large Onion (chopped in large chunks
  • 1 pkg Ranch Dressing Mix
  • 1 pkg. Lipton Dry Garlic & Herb Soup mix
  • 1/2 carton Beef Broth
  • Salt and Pepper
  • Directions: Saute the beef after sprinkling both pkgs of Dry Seasoning mixes with a Tablespoon of Olive Oil. Add chopped Onions and Salt and Pepper
  • Add small amount of Beef Broth to deglaze bottom. Once deglazed, add the rest of beef broth. If not adding other optional ingredients, close lid and follow instructions for Meat and Stews and locking procedures. Pressure for 35 minutes.
  • Optional add ingredients: Carrots, potatoes, peppers, mushrooms. Serve over rice, mashed potatoes, or noodles (I used pre-cooked linguine, so easy for quick meals)
Photo courtesy of Google recipe search

Air Fryer Drumsticks

Before I go into this quick and easy way to make a lot of drumsticks (our grands love drumsticks), I think we are all watching our budgets as food costs are rising but you can use this recipe for thighs, and breasts. Remember that breasts are drier so don’t overcook them.

Instant Pot Chicken Drumsticks

These Instant Pot Chicken Drumsticks are so easy to make – brush them with BBQ sauce and broil in the oven for crispy chicken!Prep Time5 minsCook Time20 minsTotal Time25 minsCourse: Main CourseCuisine: AmericanKeyword: chicken drumsticks Servings: 4 servings Calories: 308kcal Author: Taylor Stinson

Ingredients

  • 3/4 cup water
  • 8 chicken drumsticks
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp each salt & pepper
  • 1/2 cup BBQ sauce
This is my photo of placing seasoned drumsticks in InstaPot.
Ready to Pressure Drumsticks
So tender but tasty!
Placed on Broiler for a few minutes for crispy skin.

Instructions

  • Add water and trivet to the bottom of Instant Pot. Meanwhile, in a large bowl, mix together spices then coat chicken in the mixture, rubbing well all over.
  • Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 10 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 10 minutes.
  • Let the Instant Pot do a natural pressure release. Meanwhile, set oven to broil on medium-high and adjust wrack to the second highest placement.
  • Open the lid when pressure gauge has dropped and the lid opens easily. Carefully remove chicken with tongs, then transfer to a parchment-lined baking sheet. Broil drumsticks for 1-2 minutes per side, watching closely so they don’t burn.
  • Add chicken to a large bowl then toss in BBQ sauce. Serve and enjoy!
Chicken in Air Fryer made so crispy and tasty.
Shrimp is so easy with the air fryer.

I will post more recipes using the InstaPot and the Power Air Fryer but check out my Pinterest Boards if you want to learn how to use these handy appliances. Go to: /https://www.pinterest.com/alm06/power-air-fryer-oven-cooking/

Go to my InstaPot board for more recipes: https://www.pinterest.com/alm06/instant-pot-recipes/

Cook smart, cook fast, but always cook tasty. Happy Meals….Until We Cook Again….Arline Miller, Reinvention Queen

Reinvention Queen is Trifling with a Trifle

I found out our grandchildren were coming over for Sunday lunch. We haven’t seen them in a while due to camps, trips, etc. and we wanted to have them what they call “Nana’s Surprise”. I know how they love strawberries and blueberries and spotted the pound cake that would make a quick base for something delicious. A Trifle would be different that serving the cake alone. I thought I would video my efforts and just a hint, It was a total success! The children and the grown ups complimented it. The visual is incredible so if you want to have some colorful and tasty visual desserts, Trifle with a Trifle.

Basic ingredients which can be substituted or replaced according to your taste buds and availability in your kitchen. Here is what I assembled:

  • Fresh strawberries, 2 packages,washed and de-stemmed. I cut mine so they looked like hearts to display on the sides of the bowl.
  • 1 T Karo Syrup (clear)
  • 2 T. Granulated Sugar
  • A large/high glass bowl to show off the layers.
  • 1 package of fresh blueberries, raspberries, or blackberries
  • 1 large container of Cool Whip or you can make your own whipped cream but I find Cool Whip is easier to spoon over cake.
  • 1/2 or small pound cake cubed into bite size pieces. I used 1/2 of a large cream cheese pound cake but any pound cake will do.
  • 1 pkg of Instant Vanilla Pudding made with ingredients on pkg.
  • 2 T. of strawberry jam (you can use homemade jam or store bought jam)
  • 1 box Lorna Doone Cookies/Crackers with 4-6 cookies crumbled for topping

The video shows how I layered my Trifle but it is not set in stone. Nuts can be added, chocolate pudding, different jam flavor, graham crackers instead of Lorna Doone Cookies and the choices are endless so make it your own. I bought chocolate syrup to pour over it but I can assure you it wasn’t missed. I saved the chocolate syrup for my next surprise.

I used my phone camera as doing the video was a last minute decision. Overlook my amateur videoing.
Tip: Using a Tablespoon of Light Karo Syrup to coat fruit prior to sprinkling with sugar makes it stick to the fruit easier.
Some of the ingredients I used in the Trifle
If you watched the Jammin’ It Up video, you saw how Missy and I made the Carnival Jam and I used a couple of Tbs. in my vanilla pudding. Oh yeah, it worked great.
This is my Taste Tester Group who unanimously gave a big thumbs up. I took the photo before they ate their share and it was large enough even after 4 adults ate too to send some home. It made a huge Trifle. Nana scored a Big YES from these precious children.

Until We Cook Again…..Happy Meals to You!…….Arline Miller

Look for the next video with my special chef Missy Haas who is my daughter and loves to cook as much as me. Reinventing Pickles will be our theme.

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material, if source is known, is listed for credit reference.

Reinvention Queen goes from Smoked Ribs to Rib Hot Pockets

For Memorial Day Weekend, my husband Greg Miller, smoked the best ribs and we feasted. Now, I wanted to show how you can reinvent them in an easy and quick way.

Arline’s Hot Pockets from Smoked Ribs (can also use other smoked or grilled meats like chicken, turkey, and even leftover steak)

The leftover ribs before I chopped them to bite size pieces.
Chopping the ribs into small pieces allows me to have a lot of meat to fill the hot pockets.
Cutting up a large sweet onion into rings, slightly thin, and placing into medium saute pan. Add the following ingredients.
Add 2 T. EVOO, 1-2 T Worcestershire sauce, 1 t. Hot Southern Honey, and 1 T. Organic Tamari Sauce (can use soy sauce), 1/2 stick butter cubed, salt and pepper to onions in pan. Saute until onions are tender and cooked.
When onions are cooked as shown, add cubed rib meat and stir until coated. Turn off heat and let sit while you prepare the biscuits.
I used part of a can of Pillsbury Grands Flaky Layers. I cut each biscuit in half height so that each hot pocket is only a half biscuit. I rolled on a floured surface with a rolling pin that had been rubbed in flour until they were the thinness as shown. Placing the meat/caramelized onions mixture in the center and popped some sharp cheddar cheese (other cheeses can be used if preferred. Using my fingertip, I dotted one half of the dough’s edge with water to seal them.
Using my fork’s tines, I pressed down on the edges and pricked the tops a few times to allow steam to release. Placing them on a sprayed baking sheet and then into a preheated oven 375 degrees. The package said to make them at 350 but I wanted a crunchy crust. 12 minutes or until they are browned.
Here are the hot pockets before they were gobbled up. I only made 8 but had enough dough and mixture to make 16 from one can of biscuits and 4 ribs. You could feed a family easily from your tasty leftovers. My husband made the comment I could open a hot pocket stand from these delicious and quick way to reinvent ribs.

My tips for reinventing leftover meat: As delicious as smoked and/or grilled meats are, if you have a grill master that loves to have a big amount of meat, try to think of ways to present this delightful meat in many different, reinvented ways to have an easy new meal. It will seem entirely different but not taking up all your time in the kitchen and who doesn’t like food in a nicely wrapped package like a hot pocket.

Additional tip: My husband used the bbq sauce Sweet Baby Ray’s and I used some of the sauce I made for the shrimp salad which was over the top for these hot pockets. You can look back at the shrimp salad post for this recipe.

If I don’t get to post the next way to finish off those luscious ribs, and I say they are the best ribs he has made, I will give you a hint. Think of stew beef! I will take and cube the rest of the ribs, add some onions and some broth and seasonings and stew it for only a few minutes. Once I have the onions and rib meat flavors married, I will add two bags of Success Rice and allow them to combine and wallah, a quick new meal in minutes.

I would love to hear from you on how you reinvent a certain leftover. There are more ways to cook than to start all over again. You will change the mind of a person who makes the statement……I hate leftovers….to…..How are you going to reinvent this meal?

Until we Cook Again……Happy Meals……..Reinvention Queen…….Arline Miller

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third Party Material is sourced, if known, to original location/author for credit reference.

Reinvention Queen goes from Stewed New Potatoes to Clam Chowder Made Easy

Yesterday, we were the recipients of one of my husband’s long time friend, David Fletcher who is an avid gardener, first bounty freshly dug new potatoes and awesome fresh garden grown onions. I was over the moon with the sight of the vegetables and I washed them off and thought of my childhood. Before I share both of my dishes, I thought I would reminisce a little.

When we were little, times were not easy but they were good. I don’t have a memory of a horrible childhood but rather a time much simpler than all the craziness in the world. We had neighborhood playmates and if we could be called a gang, it was an innocent one, and we now call ourselves the Willow Street Gang. One of those neighbors is smiling if he is reading this, as Duane Tucker and I jokingly refer to our days on that little street in my hometown of Douglas GA. Now, for the background story of the new potatoes or potatoes in general. To say our Mother could stretch a dollar for a mile, would be to insult that crafty lady. How she could make a meal out of almost no cost is still a mystery but one I remembered after I became an adult.

We may not have had a bounty of food but she always had just enough to feed us all. There were four children and two adults and one can of salmon would feed us and we left full. A mess of potatoes and we had the creamiest, tastiest, and filling meal. She would make bread to go along with it and sometimes if a neighbor had surplus and we got vegetables, oh yeah, we ate well. As I stated, she could make enough for us growing children to leave the table satisfied. When I made the fresh new potatoes, I was smiling while cooking them. Now, let’s move on to how I made two meals from this yumminess.

A large pot of stewed new potatoes with so much flavor.

Arline’s Stewed Potatoes:

  • Approximately 2-3 lbs of potatoes (new for me but regular russet potatoes can be used)
  • 1 large onion preferably sweet Vidalia or similar sweet garden variety chopped
  • 1 large box chicken or vegetable broth (chicken used)
  • 1 stick of salted butter
  • Mixture of garden herbs with more dill than others
  • 3 Tablespoons of Flour (either type, SR or AP)
  • 3/4 cup – 1 cup Heavy Cream or Half and Half Cream
  • Salt and Pepper to taste
  • 1 T Onion Powder

Scrub potatoes and cube into large bite size pieces. Place them into large pot with the broth. You can use some water in addition to broth if you need to fill to above potatoes. Add butter cut into cubes with crushed or finely chopped herbs as stated above. Cook until potatoes become fork tender on medium heat.

In a small cup, place some of the broth and flour and whisk until flour is dissolved. Add to pot and mix together. Add cream to potato broth with salt and pepper and onion powder and turn on low heat. Cook until they are very tender. Turn heat off and let the potatoes soak up some of the thickened liquid. (Tip: If liquid is not thickened enough, you can add a small amount of corn starch or mix small amount of flour to thicken to a sauce of richness.

These were so delicious that I almost didn’t make the next dish from the leftovers but I couldn’t resist the reinvention from them to the easiest clam chowder I have made. I made my simple but you can go wild with carrots, celery, whole kernel corn and use canned clams. The possibilities are endless but this one was put together in a couple of minutes with the biggest task of opening cans.

Reinvention Step of Enhancing Stewed Potatoes into Clam Chowder in Five Minutes.

To the pot of new potatoes, I opened three cans of Bar Harbor New England Clam Chowder but may I say, there are numerous brands of canned great chowders on grocery shelves so I used what was in my pantry. I added some celery seeds, garlic salt, mushroom seasonings, oyster sauce, and some Old Bay Seasoning to pump up the chowder flavorings. This I leave to all of you fine cooks, use your creativity. You can make it spicy and/or hot, but I go the middle of the road.

In a few minutes, I have a new meal so that it doesn’t reflect leftovers. This morning, I will return the chowder to the stove top and cook it very low and slow for all of the flavors to blend and when it is lunchtime, it will be Chowder Time at Millerville. All of this done with very little effort.

Here is the clam chowder complete with grated white cheddar cheese.
I seared some scallops marinated in buttermilk and herbs galore and seared them in a hot skillet with butter, grape-seed oil, soy sauce and oyster sauce. I made a roulade sauce. Definitely a delicious accompaniment to the chowder!

Until We Cook Again……Happy Meals……Arline Miller, Reinvention Queen.

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material if used and original location and author are known, it will be sourced for credit reference.

Reinvention Queen – My Squash Casserole

Join me to learn how the vegetables and herbs make a delish meal and for those who are following to see what I will do to the leftovers if there are any, is I will add some flour and panko bread crumbs to stiffen cold squash and fry the fritters for a bright new taste. Nothing magical except the results.

As a cook I don’t like to waste food of any kind especially fresh vegetables so when my squash said “Cook Me” I listened. I didn’t take a lot of photos or videos as it is pretty cut and dry. I did a few things differently than my usual squash casserole and it was delicious. Here is the recipe and my notes on how to prepare it:

Arline’s Squash Casserole

6 medium fresh squash (cubed)

1 Vidalia or Sweet Onion (chopped)

Fresh herbs from garden crushed (dried parsley and Italian Seasoning

 if fresh are not available) Dill, chives, flat parsley were my choices

1 stick of butter

2 TBS bacon drippings (Use vegetable oil or EVOO if you do not have bacon drippings)

¾ cup of Chicken Stock (or vegetable broth if you do not want chicken stock)

Place squash and onions in heated seasonings, drippings, and broth after it heats up.

Cook until tender (about 10 minutes) and sprinkle Paprika to taste with Salt and Black

Pepper. I added Garlic and Herb Seasoning and allowed the liquid to cook out. I left the leftover butter/seasoning liquid in pan after I slot spooned the squash/onion mixture into buttered casserole dish.

I mixed the following in a bowl and added to squash/onions in casserole dish after it was creamy:

1 cup mayo (Hellman)

½ cup sour cream

1 can cheddar cheese soup

2 sprinkles Onion powder

2 sprinkles Garlic Salt or Powder

1 beaten egg

4 oz Sharp Cheddar Cheese shredded

4 oz Mild Cheddar Cheese shredded

Salt and Pepper to taste

Sprinkle of Paprika

I crushed 2 short sleeves of saltine crackers and add Cheddar Cheese Sour Cream crushed potato chips into a bowl (other favorites will work). Pour 2/3 stick of melted butter and the leftover liquid from squash pan and stir until crackers/chips are covered. Place on top of the mixture in casserole dish.

Place in preheated oven 375 degrees for approximately 35-40 minutes. If browning too fast, check at 30 minutes and slide a piece of aluminum foil over the top and continue baking until bubbly.

This is the size of the casserole. You could divide into two casseroles and freeze one.
You can see how golden this casserole turns out. All taste tests prove this recipe is a winner.

Note from Reinvention Queen: When I cook, I cook volume amounts of meat and sometimes vegetables so I can rearrange the sides to freshen the meals. I found that if I change flavors it seems like a brand new meal. Until We Cook Again……Arline Miller

If you love roasted vegetables, here is summer squash and zuchinni, thrown together on a baking sheet with some olive oil, fresh garden chives, dill weed, and some everyday seasoning. Place in oven for 25 minutes or until fork stick ready. Leave a little crunch in vegetables to highlight their flavor. I sometimes add a few pats butter if they need some buttery flavor.

(C) Copyright 2012- 2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material, is sourced if original location is known for credit reference.

Reinvention Queen- Mushroom Lemon Herb Angel Hair Pasta to Spaghetti with Meatballs

REINVENTION QUEEN TRANSFORMS THE MUSHROOM LEMON HERB ANGEL HAIR PASTA INTO MEATBALL MUSHROOM SPAGHETTI:

This is how you will see me reinvent a leftover into a fresh new dish. See below for instructions.
Here is the ready to simmer Meatball Mushroom Fresh Herb Spaghetti.
Touch of Parmesan Cheese and Wallah!
I did bake fresh garlic bread but after a spin in a colander the angel hair pasta looked as fresh as when it was freshly made.

REINVENTING THE SAUCE INTO FRESH SPAGHETTI SAUCE:

  • Removing the lemon herb mushroom sauce that was leftover and placing it into a bowl with 2 jars of good quality Spaghetti sauce, 1 small can of tomato paste, 2 small cans of v-8 juice, with 1 jar of filtered water and mix well.
  • In a large pot, add 1 pkg of frozen or thawed meatballs.
  • Add the combined sauces to the meatballs and stir.
  • Add some seasonings like oregano, basil, dry Italian seasoning, garlic herb seasoning, minced onions, and whatever you like in homemade spaghetti sauce.
  • Top with fresh herbs for enhanced freshness (this is the difference by adding that fresh pop—also you can cube fresh garden tomatoes toward the end of the cooking with enough time for them to cook but maintain a fresh taste.
  • Take a look at the photos above and you will see the amount of herbs which can be adjusted to individual tastes.
  • I will top the angel hair pasta with a wet paper towel in the microwave for 60 seconds and it freshens up nicely.

This is the way I do it. I don’t want to spend my Saturday cooking from scratch for dinner. Add a salad and bread if you desire for a meal that usually takes a long prep time. Enjoy and please comment if you like the reinvention idea.

This is the original post for the Mushroom Lemon Herb Angel Hair Pasta.

My husband is a carnivore and loves his meats at a meal. Some time ago, I began doing some lighter pasta dishes and he hasn’t missed his meat for the meat. I don’t add any bread and serve the pasta with fresh grown herbs and we have enjoyed this lunch as a very tasty dish.

Thai Basil and Rosemary growing on our deck.

You see the title Reinvention Queen and may wonder what this dish has to do with that subject but already, my mind is working on what I can do with the leftovers to provide a fresh meal with new flavors. Keep this in mind as you will see how i got that title soon.

This meal was easy but it tastes as if I stayed in the kitchen for hours and in reality, I was only in the kitchen about 15 minutes. Now, for full transparency, I had onions cut up, I had the herbs minced, lemons out for zesting and juicing. Once I started composing the dish, it was easy to complete in the amount of time the angel hair pasta required cooking.

Pineapple Mint, Dill Weed, and Sweet Basil

Here is the recipe I came up with today. I wish I could tell you I go by certain amounts and/or ingredients but I am a cook/chef that makes it up as I go. A lot is determined by what I find in my pantry. It is as follows:

Reinvention Queen Mushroom Lemon Herb Angel Hair Pasta Recipe

Angel Hair Pasta (1/2 pkg) cooked and drained

Fresh Herbs (variety of your preference chopped) 1/8 – ¼ cup

2 Lemons (zested with lemon zest saved) squeezed into bowl

½ onion chopped or thinly sliced

1 pkg fresh mushrooms (can use preferred type)

1 stick butter (softened)

1 8 oz cream cheese (softened)

¼ cup sour cream

3 to 4 garlic cloves (or use equivalent amount of minced garlic)

1T minced ginger

Seasonings:

Charlie’s Choice Seasoning 1tsp.

Lane’s BBQ Garlic Herb Seasoning ½ tsp.

Onion Salt Sprinkle of ½ tsp.

Red wine vinegar 1 T.

Extra Virgin Olive Oil 2 T.

Splash Low Sodium Soy Sauce (optional)

Sea Salt & Fresh Ground Black Peppercorns (Use preferred amount)

Watch Video for step by step instructions using the ingredients listed.

  • My tips shared on the video:
  • I use my grater to zest lemons and/or oranges
  • I clip my fresh herbs and allow them to semi dry on a paper plate. Once they are not moist, I mince them and place in a zip loc bag. I use one bag and make a combo of several herbs. I will separate others that I allow them to completely dry.
  • If I am in a hurry and if I need softened cream cheese or butter, I place in a paper bowl and place in microwave for thirty (30) seconds. Instant softening.
  • I keep fresh garlic and it is the best way to cook but if I am in a hurry, I keep a jar of minced garlic and I keep minced ginger in a jar too.
  • This is not my idea or tip but one I saw that works when cooking pasta on high temperature is to lay a wooden spoon on top of the pot to prevent boil overs.

I am sure I have more tips and will introduce you to them. Use what you want, discard those you would never do. It’s your kitchen, do what you will when you are in your own kitchen. Limit yourself to your particular taste buds and eating style.

Happy Meals to You Until We Cook Again…..Reinvention Queen, Arline Miller

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material if origination is known, is sourced for credit reference.