>>> HAPPY GENS WEDNESDAY AND
WELCOME TO "HOUSTON LIFE."
I'M COURTNEY ZAVALA.
I'VE GOT TO SAY, TODAY FEELS
LIKE A FRIDAY BECAUSE IT'S
THANKSGIVING EVE.
>> THANKSGIVING EVE.
HELLO, COURTNEY.
HI, EVERYONE.
I'M DERRICK SHORE.
HAPPY EARLY THANKSGIVING.
WE ALL KNOW TOMORROW IS THE BIG
DAY.
MANY OF YOU WILL BE OUT AND
ABOUT TODAY.
THE GROCERY STORE, MAKING YOUR
FINAL PREPARATIONS FOR THE BIG
FEAST.
BUT WHAT DO YOU DO WITH ALL THE
LEFTOVERS?
>> THAT'S A GOOD QUESTION.
OUR NEXT GOES HAS ALL OF THIS
COVER -- OUR NEXT GUEST HAS ALL
OF THIS COVERED FOR YOU.
THE COUPON CONTESSA, NORA --
>> NORA --
>> I GOT TO BE HONEST.
SOMETIMES I LOOK AT THAT TURKEY
IN THE REFRIGERATOR THE NEXT DAY
AND I'M LIKE, NOT GOING TO EAT
IT.
>> IT'S SUPER EASY.
>> GOOD.
>> VERY FAST.
WON'T TAKE ANY TIME AT ALL.
>> THIS IS THE EXAM OF HOW GREAT
YOUR LEFT -- EXAMPLE OF HOW
GREAT YOUR LEFTOVERS CAN LOOK.
>> THOSE ARE JUST FEW.
>> THE STUFFED PEPPERS.
THE FINISHED PROJECT IS
GORGEOUS.
SHOW US HOW IT'S DONE.
>> GET YOUR PEPPERS.
CLEAN THEM.
TAKE THE TOP OFF AND THEN WE'RE
GOING MAKE THE STUFFING.
>> TAKE ALL THE SEEDS OUT OF THE
PEPPER AND YOU DO A CLEAN SLICE
OFF THE TOP, RIGHT SOME OF THE
YES.
YOU CAN CUT THEM IN HALF AND YOU
CAN DOUBLE THAT.
BUT I WENT AHEAD AND MADE EACH
PEPPER ONE SERVING.
SO WE'RE GOING TO ADD OUR
LEFTOVER TURKEY.
>> OKAY.
>> BROCCOLI, CHEESE --
>> AND ALL THIS GOES INTO A
REGULAR MIXING BOWL, RIGHT?
>> YES, EVERYTHING TOGETHER.
SOME BREAD CRUMBS, RICE, SOME
CREAMED CHEESE.
>> OKAY.
>> THAT'S GOING TO BE SOFTENED
AND WE'RE GOING TO MIX
EVERYTHING UP IN THERE TOGETHER.
>> AND WHEN YOU'RE DOING THIS,
DOES EVERYTHING NEED TO BE
CHOPPED UP INTO VERY SMALL
PIECES?
>> IT DOES.
IT'S ALREADY COOKED FOR THE
RICE -- THE RICE IS ALREADY
COOKED T TURKEY.
-- THE TURKEY.
SO THE ONLY THING YOU HAVE TO
WORRY ABOUT GETTING COOK SAID
THE BROCCOLI.
IFIF YOU CUT IT SMALL ENOUGH IT'S
GOING TO COOK VERY QUICKLY.
>> I'M GOING TO AT THIS TIME
THIS UP.
>> THE -- TO TILT THIS UP.
>> THE CREAM CHEESE IS THE
BINDER.
>> AND YES.
AND THEN YOU'RE GOING TO BAKE
THAT FOR -- LET'S SEE.
30 MINUTES AT 350.
NOW, THE REASON WHY --
>> WE'RE DOING --
>> I'M SO GRATEFUL, Y'ALL.
>> WE'RE TO -- GOING TO DO IT 30
MINUTES FOR 350, SO THE BELL
PEPPER DOESN'T GET SOGGY.
WE'RE MAKING THE FLAVORS MELT
INTO THE BELL PEPPER.
>> DO YOU NEED TO SOFTEN THE
CREAM CHEESE --
>> YES.
>> ROOM TEMPERATURE AND HEAT IT
UP?
>> YES.
ROOM TEMPERATURE.
>> THE NEXT ONE, WHICH IS THE
DISH IN THE MIDDLE.
AND THIS IS THE PEANUT TYE?
>> YES, THE STIR TRY.
SUPER SIMPLE.
I'M GOING TO SHARE WITH YOU MY
SECRET SAUCE.
DON'T BE YOU TELLING ANYBODY.
>> WE'RE NOT TELL BE ANYBODY.
>> THREE TABLESPOONS OF PEANUT
BUTTER.
AND THEN --
>> ONE GIANT --
>> AND THEN WE'RE GOING TAKE SOY
SAUCE.
>> IS THAT RIGHT HERE?
>> THAT'S ALREADY FOR YOU.
SO SOY SAUC GARLIC.
MINCE IN GARLIC AND MINSER SOME
GINGER AND RED PEPPER FLAKES.
>> DEPENDING ON YOUR LEVEL OF
SPICY TOLERANCE --
>> YES, YOU CAN ALWAYS PUT LESS
GINGER, LESS GARLIC, AND THESE
RED PEPPER FLAKES.
YOU'RE GOING TO PUT A FOURTH OF
A CUP -- HALF A CUP OF WATER IN
THERE.
>> WATER, JUST TO THIN IT OUT?
>> THIN IT OUT.
>> THE MIXTURE LOOKS KIND OF
GROSS.
>> IT WILL.
IT DOES LOOK GROSS, BUT WHEN YOU
START COOKING WITH IT AND YOU
ADD IT --
[OVERLAPPING SPEAKERS]
>> YOUR VEGETABLES AND YOUR
MEAT, BECAUSE WE CAN JUST GO
AHEAD AND USE THAT LEFTOVER
VEGGIE TRAY, REALLY.
>> WE HAVE ABOUT 90 SECONDS.
BUT YOU WANT TO START WITH THE
VEGETABLES, ADD THE SAUCE AND
THEN THE TURKEY.
>> YES, AND SERVE IT OVER RICE.
>> THESE RECIPES ARE ALREADY ON
OUR WEBSITE.
>> THIS IS GOING TO BE A QUESA
QUESADILLA.
>> CHEESE, TURKEY, AND
CRANBERRY.
>> YOU'RE USING THE WHOLE
CRANBERRY.
>> YES, YOU CAN.
>> AND THEN WHAT?
>> THESE ARE RAW BUT WE'RE GOING
TO USE THE COOKED.
TAKE IT AND TURN IT OVER.
AND THEN YOU'RE GOING TO USE
YOUR CAST IRON SKILLET.
BROWN IT ON BOTH SIDES.
>> SO ESSENTIALLY MAKING THE
QUESADILLA.
>> YES.
AND YOU'RE ALREADY USING THAT.
I HAVE A HACK FOR THE SOUR
CREAM.
JUST A REGULAR BAGGIE AND IF YOU
WANT TO GO AHEAD AND JUST --
>> YOU CUT A HOLE IN THE TIP.
>> AND THAT WAY YOU CAN DECORATE
HOWEVER YOU WANT AND MAKE IT
LOOK REALLY FANCY.
>> I DON'T KNOW HOW FANCY, BUT
THIS IS ART DECO.
VERY JACKSON POLLACK.
>> SOME OTHER THINGS THAT YOU
CAN DO WITH YOUR LEFTOVER
TURKEY, WE HAVE A PIZZA.
WE HAVE NACHOS.
>> AND I LOVE THIS.
>> THE NACHOS ARE COOL BECAUSE
YOU USE THESE LITTLE SCOOP
CHIPS.
THAT'S COOL.
>> YES.
>> WE WANT TO MAKE SURE OUR
LEFTOVERS ARE USED BY A CERTAIN
TIME, RIGHT?
>> YES.
YOU REALLY WANT TO USE THOSE
WITHIN THREE TO FOUR DAYS.
>> HOLY COW.
>> YOU CAN ALSO FREEZE, TOO.
SO YOUR LEFTOVERS CAN BE FROZEN.
>> THIS IS ALL ABOUT THE EGGS
AND THESE ARE -- ALL OF THE
RECIPES WILL BE ON OUR WEBSITE.
NORA, YOU ARE AWESOME.