Festive Feast Leftovers

Christmas day has come and gone, but who says the season has to end? With so many dishes on the table to choose from, there is bound to be tons of leftovers. What do you do with them? Chef Noel Cunningham has answered the call with these creative and delicious leftover recipes. Try them at home, and continue to celebrate with Festive Feast.

Pulled Chicken Sliders

A quick and easy barbecue chicken sliders recipe for the kids to enjoy

Ingredients

leftover roast

shredded chicken

barbecue sauce

mayonnaise

mini burger buns

Directions:

In a frying pan, add shredded chicken and barbecue sauce. Once heated, add mayonnaise to bread and spoon 3 tablespoons chicken mixture on bottom half of each bun; top each with 1 onion ring or leftover coleslaw.

Smoked Chicken Ham and Pineapple Fried Rice

This easy dish is perfect for using up leftover rice, ham, and veggies all in one, and comes together in a flash.

Ingredients

2 tbs oil

2 cloves garlic, minced

1 onion, diced

1 tsp ginger, chopped

1 cup diced pineapple, canned or fresh

1/2 cup diced Hamilton's Smokehouse

chicken ham

3 tbs soy sauce or pineapple teriyaki sauce

1/2 cup mixed vegetables

3 cups cooked rice

2 stalks scallions

Directions

Heat olive oil in a frying pan or wok over medium heat. Add garlic, ginger, and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in ham, pineapple, and mixed vegetables, then allow to cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Stir in rice and scallion and soy or teriyaki sauce (optional). Cook, stirring constantly, until heated through, about two minutes. Enjoy.

Eggnog French Toast

Ingredients

1 loaf French bread

1 cup eggnog

4 large eggs

1 tbs. vanilla extract

1/2 tsp ground nutmeg

butter or non-stick cooking spray

Directions

Cut French bread into

1-inch-thick slices.

Whisk together eggs, eggnog,

vanilla extract

In a frying pan, melt butter over medium heat or use non-stick cooking spray. Dip each side of your slices into the eggnog mixture and add to pan. Cook each side until golden brown, about two minutes on each side. Add butter or cooking spray to the pan as needed for cooking. Plate and top with butter and syrup.

Steamed Shrimp and Okra

A great way to add whatever leftover vegetables you have.

Ingredients

leftover shrimp

1 pack Grace Fish tea (soup mix) or any fish seasoning

2 cups okra (sliced)

2 cups water

1/2 cup coconut milk

1/2 small onion (julienne)

1 Scotch bonnet pepper

3 sprigs thymes

2 stalks scallions

1 medium carrot

2 cloves garlic

2 tbs olive oil

Directions

Marinate shrimp with salt and pepper and put aside.

In a bowl, mix together Grace fish tea mix with water, strain to remove noodles to make fish stock, and put aside for later use.

Heat two teaspoons olive oil in a large non-stick skillet over medium-high heat. Add bell peppers, onion, Scotch bonnet pepper, carrot, garlic, and okra, stirring occasionally until just beginning to soften, about three minutes.

Add fish stock, coconut milk, butter, scallion, and thyme. Bring to a boil, then add shrimp. Lower flame and cook for 3-5 minutes until pink and just cooked through. Remove from heat (if you overcook the shrimp, it will be rubbery). Serve with rice or Jamaican water crackers

Shepherd's Pie

Here is a quick and easy recipe to use up leftover mashed potatoes and minced beef to make a one-pot meal your family will love.

Ingredients

leftover mashed potatoes

Ground beef

Mixed vegetables

Parmesan or any kind of shredded cheese on hand for topping (optional)

Directions

Reheat ground beef to 160°F. Add extra sauce if dry, then spread mixture in a casserole dish and sprinkle with mixed vegetables then topped with mashed potatoes. Sprinkle with cheese and put to bake until golden brown, 30-35 minutes.

krysta.anderson@gleanerjm.com

Jamaica-born private Chef Odain Smith lives in New York City but spends most of his time travelling across the world catering for a long list of exclusive clients. Smith started his career in Jamaica working at Evita's In Ocho Rios, Margaritaville, Ashebre Culinary Services with Chef Oji Jaja, and the former Village Blues Cafe.

Smith studied at George Brown Culinary Institute in downtown Toronto Ontario, Canada, and has worked at The American Express Centurion Card Holders Lounge, the Bobby Van's Steakhouse, and Pardes Restaurant.

He currently offers private catering services for a high-end kosher company, which services the opulent Jewish community in New York City. Today, he shares with us some delicious recipes to make with our Christmas leftovers.

Smoked Ham Frittata

Ingredients

1 tbs coconut oil (optional)

1/2 cup chopped onions

1/2 cup chopped bell peppers

(assorted colours)

1 cup potatoes (hash-style

dices)

1 cup mixed mozzarella and

cheddar cheese

1 cup medium diced smoked

ham

1 cup coconut milk

2 dashes of hot sauce

(optional)

Salt and pepper to taste

Method

Preheat oven to 350 8C.

1. Add coconut oil into a frying pan allow to heat up and then add the potatoes.

2. Saute potatoes until lightly brown then add the onions and peppers. and salt. Add pepper to taste.

3. In a separate bowl combine coconut milk, hot sauce and cheese.

4. Once everything from step two has been cooked add it to the bowl and fold.

5. Spoon mixture into non stick muffin pan and bake for 15-20 minutes or until golden brown.

Serves 12

Everything In!

Penne Pasta

Ingredients

8 oz dry penne pasta

1/4 cup halved cherry tomatoes

1/4 cup sliced red onions

1 cup of Sweet pepper

seeded and thinly

sliced assorted colours

1 (16oz) coconut milk

1/2 cup sliced smoked ham

1/2 cup pulled chicken

1/4 cup white wine

1 tbs garlic (minced)

1 cup freshly grated Parmesan cheese

1/4 cup freshly chopped basil

Method

1. Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente 8 to 10 mins. Drain, and reserve.

2. Heat the olive oil in a skillet over medium heat. Add the garlic, tomatoes, onions and peppers. Stir.

3. Add chicken and ham, and stir. Add coconut milk, stir in pasta, and simmer over medium heat until thoroughly cooked through, about five minutes.

4. Toss pasta with fresh basil and Parmesan cheese, and serve.

Leftover Ham and Pineapple-Fried Quinoa or Rice

Ingredients

1 cup diced (large) ham

1 cup leftover pineapple,

diced

2 tsp chopped garlic

1 tsp Scotch bonnet pepper

1/2 cup chopped scallions

2 eggs

1/2 cup mixed vegetables

2 shots Appleton Special

Rum

2 cups cooked quinoa

(rice optional)

soy sauce (To Taste)

Sesame Oil (optional)

rice wine vinegar (to taste)

salt and pepper to taste

Method

1. Heat wok or frying pan

and add oil.

2. Stir in onions, pineapples

and mixed vegetables, cook

for 30 seconds.

3. Add ham and keep

stirring.

Add in eggs stirring quickly

to scramble eggs with

vegetables.

4. Add cooked quinoa, soy

sauce, rice wine vinegar,

and toss while drizzling

sesame oil.

5. Toss and serve.

Open-face Chicken Salad Sandwich

Ingredients

2 cups pulled roasted chicken

1 slice toasted bread

1/4 cup shaved carrots

1 fresh chilli pepper diced

1/2 cup thinly sliced cucumber

1/2 cup thinly sliced red radish

1/2 cup cherry tomatoes

(halved)

1/4 cup chopped scallion

1 cup chopped iceberg lettuce

(optional)

1 fresh Lime (juiced & zest)

1 cup mayo

2 tbs Apple cider vinegar

Salt and pepper to taste

Method

1. Place all the ingredients in a bowl and mix until combined

2. Serve on top of toast or

lettuce leaf.

Odain Smith

Instagram: chefboiyardi

Email: smith.odain@gmail.com