Justin & Meredith Winokur's Kitchen Cooking Notebook

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Leftover Turkey Chili -- back to top

Like last year we made White Bean Chicken Chili [Eating Bird Food] from leftover Thanksgiving turkey. I went very heavy on the turkey this year so I ended up adding a lot more water. I then added some soy sauce and a splash of vinegar. It was really good this year!

I also did half of the beans as pinto.

Crescent Roll Quiche -- back to top

Meredith made these eggs on crescent rolls for the kids breakfast. Mini (Crescent) Quiche Recipe [A Beautiful Mess].

They were not popular with the kids! At least not this time.

Fondue -- back to top

Continuing our tradition of fondue with decorating the Christmas Tree.

Most of the dippers were cooked the same way as 2021-12-04. We had

• Potatoes
• Mushrooms
• Pumpkin (more below)
• Baguette and a Trader Joe’s Fig & Honey Batard
• Broccolini
• Pearl Onions

We were playing with the idea of serving the fondue in the pumpkin but the first one we cut was dried out. Then we cut into an heirloom one. It was too big and very hard but you could tell it was flavorful. It almost smelled like cantaloupe. So we baked it for about 1.25 hours at 350 to soften it. It didn't work to serve but we decided to cube it as a dipper.

We also opted to try broccolini instead of Brussels sprouts. Both just to be different and because it was easier not requiring the prep. I sautéed it

The fondue itself was just Trader Joes

Scrambled Oats -- back to top

Subbed 1/2 cup of pumpkin for the banana. That's for a double batch and just skipped the yogurt part. And maple syrup

Scrambled Oats

Pear and Pistachio Ricotta Cake -- back to top

Meredith made a Pear and Pistachio Ricotta Cake, again based on Apple Pine Nut Ricotta Cake [Cook Republic] but following the same ideas from 2020-12-02

Armadillo Eggs -- back to top

I made a double batch (four packs of sausage) of Armadillo Eggs. I devised some notes/tips/tricks that I will include on the page but also include here:

• Wear gloves
• Divide the sausage into 6 servings/roll from the start.
• Use the liquid from the jalapenos to moisten your hands when working with the sausage
• Assembly line it by the sausage roll. Keep the unused one cold.

I also made bacon wrapped ones with the remaining peppers.

Making

Christmas -- back to top

We made a pretty simple, low-key Christmas dinner. It was just us, Brooke, Bill, Ann, and Lulu.

For dinner it was:

• Dressing (I also added some notes on the page)
• Green Bean Casserole
• Ham (Costco)
• Loaded Mashed Potatoes (Costco)

For dessert, Brooke made macarons. Lulu brought traditional Cuban Flan (we asked her to bring something meaningful). And a cranberry pie dessert from Trader Joes

Biscotti -- back to top

Best Biscotti By Far...

I cooked it a bit longer and let it sit a bit more. This helped with cutting!

Open Face Croque Monsieur -- back to top

We had a lot of leftover ham and some frozen baguette so I made open-faced /_id/20201121163445. I actually doubled the amount of béchamel and froze half (I didn't intend to but I accidentally doubled the flour). I also grated the cheese larger. This was faster and easier.

These were very good! I would do it this way again. Maybe even as an appetizer to bring somewhere.