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Cooking Through the Seasons with Chopped: Winter

Get inspiration for cooking with these wintry foods at home by reliving how past Chopped competitors used them on the show.
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Winter

©Brent Hofacker

Photo By: Janine Lamontagne

©RoJo Images 2014

Photo By: Brent Hofacker

Photo By: Jose Wilson Araujo

Chili

Is frozen chili taking up all your freezer space? Try making it into a mock mole sauce by blending it and serving it over a seared chop or pulled pork, like Chef Krissy Kerwin did.

More About: We Love Leftovers!

Champagne Chocolate Truffles

Let's face it: You're going to end up throwing away most of the chocolate you get between the holidays and Valentine's Day unless you put it to good use. The darker stuff pairs well with beef, so try it in a jus overtop your steak or Wellington, like Chef Mario Bacherini did.

More About: Fabulous Baker Boys

Loaded Baked Potato

These don't really make the best leftovers, so try dicing them and frying them into a hash like Chef Cass Quinlan-Ashford did. Put a fried egg on top and you've got a breakfast that will keep you going all day.

More About: G'day, Chefs!

Hot Chocolate Mix

If you've got a bunch of these packets in the pantry, why not add them to a batter or dough? Chef Dan Gardner mixed them into his pastry dough for easy chocolate croissants.

Plus: Six Things You Can Make with Hot Cocoa Mix

More About: Sound the Alarm!

Tuna Noodle Casserole

There's no reason to waste a single bite of this comfort food classic. With a few added ingredients, leftovers of this casserole can become delicious soup dumplings, as judge Marc Murphy proved.

More About: Judges' Face-Off

Black-and-White Cookies

If you've got a batch of these or even just a few stray leftovers after a party, try blending them into a sauce for dessert, like Teen Tournament Chef Lucy Felong did. Serve the sauce over a piece of cheesecake and — voila! — you've got a gussied-up dessert.

More About: Teen Tournament: Part Two

Chestnuts

You can easily elevate a piece of fish by searing it with a crust of chopped nuts, and that's exactly what Chef Albert Shim did with chestnuts. You can replicate the process at home with any leftover nuts and a binding agent like flour and eggs.

More About: Short and Sweetbreads

Leftover Shepherd’s Pie

Make too much shepherd's pie? Mix it all up and stuff it into a wonton wrapper. Fry the wontons like Chef Connie Tran did and you'll have a delicious appetizer or party snack.

More About: Leftovers Rescue Mission

Cinnamon Rolls

Elevate your day-old cinnamon rolls by slicing them and making them into cinnamon toast like Chef Mark Mata did. Better yet, make them into cinnamon French toast!

More About: Let's Do Lunch

Candy Canes

Everyone inevitably ends up with a box of these after the holidays, but there are plenty of ways to put them to good use. Chef Jonny Giordani crushed them up to make peppermint gelato with a chocolate sauce on top.

More About: Can't Catch me, I'm the Gingerbread Lobster!

Babka

Babka dries out pretty quickly, but there's an easy fix for that: bread pudding. Follow Chef Andrew Scurlock's lead and bake it into a pudding with some fruit compote on top. 

More About: A Bunny Thing Happened

Butterscotch Candy

These candies can be melted down with a little help from some milk or butter. You can make them into a sauce or even mix them into your ice cream, like Chef Anthony Paris did.

More: Pancetta Desserts

Want More Chopped?

Get more dinner inspiration and behind-the-scenes action by visiting the Chopped page.

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