Welcome back to Dinner Divas. This week our focus is on Thanksgiving Leftovers. Now that the holiday is over and that big bowl of mashed potatoes is staring at you every time you open the fridge, let’s repurpose those leftovers. This week, we have everything from salad to pizza, to casseroles. Make sure you are subscribed so you don’t miss a single recipe! Here’s how it works: Every Friday morning, a new menu plan will show up in your email. It will consist of 5 dinner options, plus 2 extras. Those two extras could be side dishes, dessert, drinks, etc. The Dinner Divas weekly menu plans will feature (mostly) healthy, seasonal foods that don’t take all day to prepare. Getting the weekly menu delivered to your inbox on Friday morning gives you the chance to make your shopping list and get organized for the week ahead. I’d love to hear from you & see your creations! Post a pic using #DinnerDivas and tag @pookspantry! I hope this weekly menu plan provides inspiration and makes life a little easier… one meal at a time. …
hash
Roasted Red Flannel Hash with Country Sausage
This week, we have a very special guest post! You all know her as Pastry Chef Online, but she is my “Sissy”. She is like family to me. If I could choose a sister, it would be her. We met years ago and it was an instant kinship. She is a talented pastry chef, a great friend and a generous, kind and compassionate person. I am lucky to call her friend and we are all lucky that she has made us Red Flannel Hash with Country Sausage!
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Picadillo (Cuban-Style Hash)
Picadillo is Spanish for “hash” (or “mince”). Essentially, this is a Cuban version of the good old American mélange, eaten on its own or used as a filling for empanadas. Spanish influences, specifically Andalusian, are obvious due to the addition of olives and raisins. Picadillo is often served topped with hard-cooked or fried eggs and is usually accompanied by fried plantains.
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