Making Meals, Moments & Memories at Rally with CH President Heather Chastain

Greetings from Rally’s Product Gallery Kitchen where I can see from the crowd around me that Heather (who’s on stage right now) is, once again, delivering mega “aha” moments! We’re loving her ideas about planning ahead for the holidays so we can  make the most of every minute and every morsel of food, down to the very last left-over.  Here are the recipes Heather’s making as we watch.

Day After Bean Pot Delight

This recipe is a great way to utilize your Thanksgiving leftovers and create a new meal.  As you clear your table on Thanksgiving Day, prepare this ‘next-day’ meal in your bean pot right then rather than storing leftovers away in separate containers.  This dish will be ready to pull out of the fridge (or freezer,) pop in the oven to heat and enjoy; which mean you can spend more time relaxing with your family.

Ingredients (all left-overs):

Mashed potatoes or stuffing

Corn or any vegetable leftovers

Turkey or chicken, chopped into bite size pieces

Gravy or broth

Directions:

Preheat oven to 350 degrees.

Layer leftovers in bean pot in the order listed above.  Note–you can put as much, or as little, gravy or chicken broth as you like.  Just put enough to keep the meat from drying out as it is reheated.

Bake for 45 minutes, if cold from the fridge.  Of if frozen, place bean pot in a cold oven, then bake at 350 degrees for 1 ½ to 2 hours until thoroughly heated throughout.

Individual Apple Crisps

 Ingredients:

5 pounds McIntosh, Macoun or Granny Smith apples

Grated zest of 1 orange

Grated zest of 1 lemon

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

For topping:

1 1/2 cups flour

3/4 cup granulated sugar

3/4 cup light brown sugar, packed

1/2 teaspoon kosher salt

1 cup oatmeal

1/2 pound cold unsalted butter, diced

Directions:

Preheat oven to 350 degrees.

Line four Celebrating Home medium stoneware bowls with prepared uncooked pie shells, cut to size.

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Spoon into the bowls.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in a mixing bowl and combine using a pastry cutter. Combine gently until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the bowls in oven and bake for 20 minutes until the top is brown and the apples are bubbly. Serve warm.