Showing posts with label leftovers. Show all posts
Showing posts with label leftovers. Show all posts

24 October 2014

Toast Those Muffins

We had a Dunkin Donuts chocolate chip muffin kicking around the kitchen that no-one seemed interested in eating because it was two days old, after all, and lost much of the fluffy cake-like qualities that make Dunkin Donuts chocolate chip muffins worth eating in the first place. I didn't want to throw it out -- waste of food/money -- but I couldn't see how to make it taste good, again.

And then I remembered how The Husband love's the chocolate chip muffins at The Shack in , because they butter and toast the split muffins on their griddle. And I thought "I have a cast iron skillet and butter!" And, you know, it worked out pretty well! The muffin -- warm, crunchy, and buttery -- was a lovely bit of decadence on a dreary October evening.

Cut your muffin in half. Heat a blob of butter in a cast iron skillet until it's foamy.

And halved muffin, cut side down, to skillet and cook until beautifully browned.

Serve with a dollop of whipped cream, because whipped cream makes tasty toasty muffins even better.

12 April 2014

Chop-All-The-Things Salad

Get to the end of the week and the fridge is just chock-a-block with foodstuffs that won't keep much longer, but aren't each anywhere enough to be a meal. What to do? Chop everything up and call it a salad.

What's in it? Chopped buffalo chicken strips, corn salsa, black beans, cherry tomatoes, cucumber, red onion, and romaine.

I tossed this salad with a little salsa and guacamole just before eating and it was delicious. So delicious that I was both surprised and saddened by how quickly I arrived at the bottom of the bowl!

26 March 2014

Delicious Leftovers

Using Up Leftover Ingredients

I had some ingredients leftover from this month's Improv Challenge and decided to make a lazy sausage parmigiana. First, I cooked the sausage patties in a skillet with a double handful of sliced mushrooms. Then I removed the sausage to a broiler-safe pan, topped them with thick slices of fresh mozzarella, and broiled them until the cheese was all melty and gorgeous.

Meanwhile, I added some leftover bruschetta to the still-hot skillet and stirred it 'round until everything was heated through. Plated the sausage, topped it with the mushroom and bruschetta mixture, and garnished it with fresh basil. Served it with a little penne in tomato sauce and it was pretty darn good (and pretty!) for something that took less than 20 minutes to prepare!

08 March 2014

Hello, Leftovers: Shredded Beef Taco Salad

I'd intended to make quesadillas with the leftover slow cooker shredded beef, but then realized taco salad was an even better idea. I do love me some taco salad, after all, and the temperature was supposed to rise up to 49°F today suggesting Salad Season was on its way, so ...

Taco Salad

Shredded Beef Taco Salad

2 small flour tortillas
Olive oil, as needed
1 cup leftover shredded beef
red onion, chopped
cilantro, chopped
romaine, chopped
cheddar, shredded
[Cabot Seriously Sharp, of course]

Preheat oven to 425°F. (If you have a pizza stone, preheat it with the oven. Otherwise, get out a sheet pan).

Lightly brush tortillas with a little olive oil and place on preheated pizza stone (or place on sheet pan and put in oven). Bake for 4-5 minutes, depending on desired brownness.

Baked Tortillas

Remove tortillas from oven and plate. Microwave beef until heated through. Divide meat between tortillas. Garnish with cheddar, romaine, red onion, salsa, guacamole, and cilantro. Eat.


(My shredded beef already had corn and black beans mixed in so I didn't add any to my salad, but would certainly recommend it if yours doesn't).

27 November 2012

Thanksgiving Leftovers: Stuffing Waffles

I found a Rachael Ray recipe for "Leftover Stuffing Waffles" and, since I had a huge amount a leftover slow cooker turkey dressing, I knew I had to give it a try. I love waffles. I love stuffing. Waffled stuffing sounded like definite win.

And, you know, it looked good. I'd followed the instructions exactly -- preheated the waffle iron, liberally brushed it with melted unsalted butter, and packed it with leftover turkey dressing. I put my small oval French oven on top of the waffle iron to press the dressing down nice and tight and let it cook for a full eight minutes. When I lifted the lid, the cooked waffle was golden and crispy on top. It looked pretty darn good.

Waffled Stuffing

But then I tried to take the waffle out ... and it wouldn't come out. Oh, the top layer (all crispy-crunchy goodness) did, but the bottom stuck fast. It was a very sad waffle. Next time I would, as the good woman says, "butter yo shit" and maybe that waffle would just slide right out of the iron.

Thanksgiving Leftovers

Anyway, fail waffle still tasted okay! Topped the waffle bits with reheated turkey and gravy and The Husband had no issue with it and cleaned his plate.

23 November 2012

Thanksgiving Leftovers: Turkey Sandwiches

So, lots of Thanksgiving leftovers and, while sandwiches are an obvious way of using them up, I wanted more than the usual stuffing-cranberry-turkey sarnie. I wanted a turkey bahn mi. Or as close as I could get at home with the ingredients I had on hand.

Turkey Banh Mi (Sorta)
I shredded too many vegetables, so made a little salad of the extras.

While it's not really a banh mi, I'm still pretty pleased with this sandwich. Spicy and crunchy and tart and full of carbs and tryptophan!

Banh Mi Inspired Turkey Sandwich

Leftover turkey
Sandwich rolls, halved
Sliced cucumber
Shredded carrot
Shredded radishes
Thinly sliced red onion
Unseasoned rice wine vinegar
Light mayonnaise
Dried cilantro

Toss your vegetables with enough rice wine vinegar to coat and let sit for about 15 minutes.

Cucumbers in Rice Wine Vinegar
Marinated some of the cucumbers on their own as The Husband is fussy.

Combine mayonnaise, cilantro, and sriracha to taste. Set aside for about 15 minutes.

Spicy Mayo w/ Cilantro
My eyes kept trying to tell my brain I'd made Thousand Island Dressing.

Spread mayonniase blend on both halves of rolls. Layer with vegetables. Sandwichize. Eat.

Turkey Banh Mi (Sorta)
All the colors!
(I made The Husband's sandwich a little differently as I knew he wouldn't like the carrots or radishes. Instead, he had spicy mayonnaise, turkey, marinated cucumber, red onion, and stuffing. He seemed happy enough and went omnomnom).

13 October 2012

Brussels Sprouts for Breakfast

Earlier this week, I roasted some lovely little Brussels sprouts and then, just to gild the lily, tossed them with a little bacon jam. Oh, so delicious! However, while I adore Brussels sprouts, there are only so many I can eat in one sitting and I was left with a small bowlful. What to do? Breakfast!

Brussels Sprouts for Breakfast

I brushed two thin slices of crusty, crunch garlic bread with garlic oil and toasted them in a hot nonstick skillet until golden.

While they toasted, I thinly sliced the leftover sprouts and set the oven to warm. When the bread was toasted, I popped it on a plate in the oven and transferred the sprouts to the hot skillet. I cooked them, stirring occasionally, until they were well browned. Then I transferred them to the plate in the oven and cooked an egg in the hot skillet.

Put the hot egg on the sprouts, seasoned everything with pepper and a little salt, and went nomnomnom.

(I cooked my egg a little too long -- was distracted prepping the tea things -- and it was not as runny as I like. Lesson learned: Make the tea before the egg).

09 May 2012

Fast Greek-Style Dip & Salad

We threw a little shindig at work last week to celebrate our volunteers and, as always, I panicked when I saw the sign-up sheet going 'round. I never know what to bring to these things -- especially since this year, it was a "social hour" instead of a meal, which meant lots of nibble-y things instead of "sit down" food.

I knew I wanted a recipe I could throw together in the morning before work with minimal fuss that would still look good on a plate -- as if I had actually made an effort. A quick search on the Internet at lunch turned up Kraft's recipe for "10-Minute Appetizer Spread" and that seemed pretty perfect. I could make it right before work with minimal fuss, it would keep well until the "social hour," and it was savory rather than sweet (there was already a preponderance of sweets on the offing).

I modified what I thought of as the "Mediterranean" version of the recipe and it turned out really well! So well, in fact, that three people asked me for the recipe!

Creamy Mediterranean Spread

Combine 1 8 oz. package softened neufchatel cream cheese, ½ cup light mayonnaise, and 1 tablespoon Penzeys Greek seasoning blend.


Plop into a serving dish -- I used a shallow soup bowl -- and top with ½ cup chopped seeded Campari tomatoes, ½ cup chopped unpeeled seeded English cucumber, ¼ cup chopped black olives, and ½ cup crumbled feta with garlic and herbs.


I lay the diced seeded tomatoes and cucumbers on paper towels for about an hour before assembling the dish, hoping to get some of the water out of them. I also drained and blotted the olives very well.

As my amounts turned out differently from Kraft's (I did't want to bury the cream cheese mix in a mound of vegetables), I ended up with leftover chopped vegetables. I tossed the excess vegetables and cheese with cold diced beef leftover from Sunday dinner and a little Greek vinaigrette to make a lettuceless salad.
Easy Greek(ish) Chopped Salad

¼ cup diced seeded tomatoes
¼ cup diced seeded cucumbers
2 Tbsp black olives
2 Tbsp crumbled garlic and herb feta
4 oz diced cold roast beef
2 Tbsp Marie's Greek vinaigrette

Combine all. Toss well. Eat.

31 October 2011

Comforting Friday Feast & Leftovers

Friday night, I roasted two Cornish game hens in oven bags at 400°F for 70 minutes. At the 40 minute mark, I added a pan of small yellow potatoes tossed with Ukrainian garlic cloves, olive oil, salt, pepper, and smoked paprika to the oven. While the hens and potatoes roasted, I made carrots in a buttery cream sauce -- boiled thin sliced carrots until tender and then tossed them with butter, sugar, salt, pepper, parsley, and a splash of cream. My paternal grandmother always sprinkled a little sugar on cooked carrots and I used to think she was a crazy lady with an enormous sweet tooth, but a little bit of sugar does make cooked carrots better.

Friday Feast

I don't usually use oven bags, but the hens came that way from the grocery store and I thought I would give it a try. The hens came out very moist and tender, but lacked the beautiful, dark honey-brown skin I associated with roasted fowl. The bags did make for easy clean up, but when did roasting Cornish game hens ever generate much mess?

We split one Cornish hen and I set the other aside for pie, soup, sandwiches, or what have you. I ended up making these rollups on Sunday, after Snowtober. The guv'nor says Connecticut residents might be without power for a week and, while we have a whole-house generator, it seemed like a good idea to start eating up the perishables, just in case.

Leftover Rollups

Shredded leftover Cornish game hen mixed with Goya sofrito sauce, sour cream, and cilantro. Spooned onto three leftover flour tortillas and rolled up. Broiled until the chicken was hot and the tortillas were crispy. Served with sour cream and spicy-sweet corn salsa. If I'd had more tortillas (or needed to feed more people), I would have mixed a (drained, rinsed) can of black beans in with the chicken.

18 October 2011

Leftover Chicken? Easy Enchiladas!

I tend to make enchiladas when I have too much leftover turkey or chicken as it's a quick and easy (and tasty!) way to get supper on the table while using up leftovers I'm getting tired of seeing. I first made this version in 2007, but have made it many times now. It's a very rudimentary recipe and open to substitutions based on whatever I have on hand.

Enchilada Filling Ingredients

Preheat oven to 375°F. Warm three ounces light cream cheese until softened. Combine with two cups chopped cooked chicken, half a cup of spicy salsa, half a cup of shredded reduced fat cheese, and a handful of dried cilantro.

Enchiladas Read for the Oven

Spoon a third of a cup of the mixture onto a warmed tortilla, roll up, and place in a baker. Repeat three more times. Top with additional salsa and shredded cheese. Cover and bake 15 minutes. Uncover and bake 15 minutes more.

Brown & Crispy Enchiladas

When I made Monday's enchiladas, I used Bald Mountain Garlic Farm's hot and smokey "Roasted Garlic and Chipotle Salsa" I'd purchased at the Connecticut Garlic Festival and it definitely kicked these enchiladas up a notch! I really wish I'd bought more than one jar.

09 October 2011

Leftover Turkey Enchiladas Verde

When the world gives you too much turkey and you're sandwiched and souped out, make ... enchiladas verdes! This recipe is cobbled together from refrigerator and pantry staples so it is not very elegant, but it tastes good and goes together quickly. Can be made ahead, if you're organized.

Turkey Enchiladas Verde

Leftover Turkey Enchiladas Verde

1 cup light sour cream
1 jar salsa verde
1 small red onion, finely chopped
3 cloves garlic, pressed
3 cups shredded leftover turkey
8 oz shredded Cabot Seriously Sharp cheddar
8 small flour tortillas
Sriracha, to taste

Preheat oven to 375°F. Combine sour cream, onion, garlic, turkey, and half the salsa verde and cheese in a large bowl. Season with a generous squeeze of sriracha (ymmv).

Spoon some of the mixture into a tortilla, roll up, and place seam-side down in a baker. Repeat until you run out of tortillas. If you have any remaining filling, spread it around top of tortillas. Top with remaining salsa verde and cheese. Bake for about 30 minutes, uncovered, or until edges of tortillas turn golden and cheese is bubbly.

12 July 2011

Necessity is the Mother of Good Noms

Sunday night I realized I had nothing to take to work on Monday. Sure, my kitchen was full of odds 'n ends, but what could I really do with them? This, apparently:

Kitchen Sink Barley Salad

Kitchen Sink Barley Salad

1 cup quick cooking pearl barley, prepared as instructed
2 scallions, sliced
2 small cucumbers, diced
3 large radishes, diced
6 cherry tomatoes, diced
4 marinated artichoke hearts, diced
1 leftover grilled chicken breast, chopped

½ cup light mayonnaise
2 Tbsp light Greek vinaigrette
1 lemon, zested
black pepper, to taste

In a large bowl, combine first set of ingredients. In a small bowl, combine second set of ingredients.

Add mayonnaise mixture to barley mixture. Stir well. Let sit overnight
How was it? Pretty darn tasty! Certainly, I felt like some kind of genius as I devoured a portion of it at lunch today and I'm already looking forward to tomorrow's lunch!

06 May 2011

Salad of Randomness

I had a bunch of odds and ends huddled in the back of the fridge that all needed eating up at the same time. Not knowing what else to do, I made them into a salad.

Empty-the-Fridge Salad

Salad of Randomness

1 generous cup coleslaw mix (shredded cabbage and carrots)
7 diced spicy marinated green olives
5 oz can solid white albacore tuna in water, well drained
2 Tbsp minced red onion
1 Tbsp canola mayonnaise
2 Tbsp light Italian dressing (any vinaigrette might work)
Fresh ground black pepper, to taste
2 generous cups baby spinach leaves

Combine first six ingredients and mix well. Plop on plate or bowl lined with the baby spinach leaves. Season with pepper. Nom!

This was seriously delicious and almost worth buying coleslaw mix for. I've been on a coleslaw kick recently -- not that you'd know, as I haven't been blogging about it!

17 March 2011

Repurposed Leftover Roast

I wanted to use up my leftover slow cooker roast, but wasn't in the mood for sandwiches, stew, or shepherd's pie. I needed something that could be cooked in hurry and would also use up all the wrinkly or limp vegetables in our crisper drawer. In the end, I just chopped everything into bits and stir-fried them with leftover gravy. Not a very elegant meal, but quick and tasty.

Repurposed Pot Roast

Sort-of Stir-fry

3 cups cubed leftover slow cooker roast
8 asparagus stalks, cut into 1-inch pieces
1 orange bell pepper, cut into bite-size pieces
1½ cups grape tomatoes
3 stalks celery, sliced
3 scallions, sliced and whites separated from greens
2 cloves garlic, pressed
1 cup leftover gravy
Low-sodium chicken broth, as needed

Heat olive oil in a large pot until hot, add all ingredients except scallion greens and quickly cook until meat is hot and asparagus is crisp-tender, add gravy and toss until everything is thoroughly coated and gravy is hot (add a little broth if the gravy seems too thick). Sprinkle with scallion greens and serve over brown rice or quinoa.

20 February 2011

Kitchen Sink Stuffed Peppers

While I really enjoyed making (and eating!) my homegrown version of cheesy blasters, that experiment did leave me with a lot of leftover ingredients. While I'm not particularly thrifty these days, I still am not keen on wasting food and didn't just want to bin my leftover cheesy blasters bits. Eventually, after a good rummage through my cabinets, I came up with an idea for stuffed peppers ...

Cheesy Stuffed Peppers, Cooked

Kitchen Sink Peppers

  • 1 lb lean ground turkey
  • Penzeys "Arizona Dreaming" seasoning blend, to taste
  • 1 can low-sodium organic black beans, drained and rinsed
  • 1 can Muir Glen low-sodium diced tomatoes, drained
  • 1 container unnecessary salsa con queso
  • 4 organic bell peppers, tops and seeds removed
  • Leftover pizza sauce (about 6 oz)
  • Leftover shredded mozzarella-cheddar cheese blend (about 4 oz)

Preheat oven to 375°F.

Generously season turkey with seasoning blend and cook until no pink remains. Stir in queso, beans, and tomatoes. Set aside.

Bring pot of water to boil, add peppers to boiling water, and cook for about 5 minutes. Remove peppers from pot, drain, and place in a square baking pan. (One of my peppers suffered from poor balance so I just propped it up against its mates -- if I were less lazy, I would have trimmed its bottom so it could stand on its own).

Fill peppers with meat mixture, pour pizza sauce over them, top them with cheese, and bake, uncovered, in preheated 375°F oven for about 35 minutes.

28 November 2010

Thanksgiving Leftovers: Egg Stuffing Cups

Lots of Southern Living's "Slow Cooker Cornbread Dressing" leftover from Thanksgiving. Been eating it on sandwiches and used some to thicken turkey soup, but still have too much left! What to do? This, apparently:

Pat leftover stuffing on the bottom and up the sides of a ramekin. Crack one egg into the ramekin. Bake at 350°F for, probably, 15-20 minutes.
I say "probably" because I forgot to set the kitchen timer, completely lost track of what I was doing, and didn't pull the ramekin out of the oven for at least thirty minutes. At which point, I had a hard cooked egg when I really wanted well set whites with a runny center.

(Also, you'll wanted to grease the ramekin well if planning on decanting the stuffing cup onto a plate).

I've been making Southern Living's "Slow Cooker Cornbread Dressing" since 2006 and this was the first time I was not completely pleased with it. It was just too moist and sweet this year. Happily, I know where to place the blame -- the cornbread. To save time, I bought a pan of cornbread from the Stop & Shop bakery and it was just too cake-like for this recipe. Soft, moist, and sugary when I really needed a dry, crumbly, gritty cornbread. Next time, I will stick with Southern Living's recommended Martha White Yellow Cornbread Mix.

Mind you, while I thought this batch of cornbread dressing wasn't quite the thing, my mother and cousin both enjoyed it enough to ask for the recipe!

26 November 2010

Thanksgiving Leftovers: Poultry Plucker's Pie

While I'd originally planned to make a pot pie with Thanksgiving's bountiful leftovers, I had so much garlic mash left that I decided to make a cottage pie by modifying my "Sheepish Shepherd's Pie" recipe, instead.
Poultry Plucker's Pie

1 Tbsp. unsalted butter
1 small onion, minced
3 cups leftover roast turkey (dark and white meat), cubed small
1 cup leftover garlic braised green beans, cubed small
1 cup leftover julienned carrots in buttery thyme sauce
1 recipe broth-based turkey gravy (see below)
3 cups leftover garlic mashed potatoes
1 egg yolk
Paprika, as desired

Preheat oven to 400° F.

Melt butter in skillet. Sauté onion until translucent. Stir in turkey, gravy, vegetables. Pour into a 11x9-inch baker.

Beat cold potatoes in stand mixer until softened. Beat in egg yolk. Spread over pan. Sprinkle with paprika. Place dish on a baking sheet and bake, uncovered, for about 30 minutes or until browned and bubbly.

Let rest about 10 minutes. Nom.
I don't usually use drippings for gravy, but make it from broth because that means I can make the gravy while the meat is still cooking and everything can get to the table that much faster. Also, I simply don't like dealing with drippings ...

This recipe can be modified to use any kind of broth or whatever seasonings you prefer. I often make this gravy with low-sodium chicken broth, 1% milk, thyme, and rosemary.
Gobble-less Gravy

1 14.25oz can turkey broth
2 Tbsp unsalted butter
1 Tbsp Bell's Seasoning (or thyme or rosemary to taste)
1½ cup heavy cream
1 Tbsp. corn starch
Dried parsley, as desired
Ground black pepper, as desired

Bring broth, butter, and seasoning to boil. Whisk together cream and corn starch. Slowly add to broth mixture, whisking constantly while gravy thickens. Whisk in parsley and pepper, if desired. Remove from heat.

15 October 2010

Out of One Turkey, Many Meals

So, Monday I roasted the last freezer turkey and we had a little unThanksgiving feast with cornbread stuffing, garlic mashed potatoes, gravy, and braised green beans. It was all delicious, but made for a huge amount of leftovers.

What to do with all those leftovers?

Salad! And such yummy one at that -- mixed greens, red cabbage, red onion, cucumber, celery, red bell pepper, yellow pear tomatoes, chopped leftover roast turkey, goat cheese crumbles, walnuts, and blueberries all drizzled with fig balsamic vinaigrette. I ate this salad for three days running and did not tire of it.

Soup! A modified version of "Chicken Tortilla Soup" from Better Homes & Gardens's Quick-Fix Family Favorites topped with sour cream and diced avocado. Used leftover roast turkey instead of chicken, Muir Glen fire-roasted diced tomatoes instead of stewed Mexican seasoned ones, three tablespoons Penzeys Bold Taco seasoning, and a whole bag of sliced frozen mixed peppers.

I served this soup with tube biscuits I coated with shredded Cabot Seriously Sharp cheddar before baking and they came out pretty well. If I made them again, I'd sprinkle them with a little garlic powder and maybe brush them with a little butter ...

Pot Pie! Filling is made of diced leftover turkey, gravy thinned with low-sodium chicken broth, thyme, black pepper, leftover braised green beans, mushrooms, onion, celery, and garlic.

And, of course, manymany sandwiches!

Delicious as it all was, I don't think I want to see another turkey before 25 November!

10 September 2010

Dogs & Eggs

I had some hot dogs leftover from our Labor Day picnic and decided to make a breakfast from my childhood -- hot dogs and scrambled eggs. I'm sure my mother saw this dish as a fast, easy, and economical way to repurpose leftovers, but to me it was just pure delicousness. Drowned in ketchup with hot, crunchy toast on the side? Heaven.

Tomatoey Dogs & Eggs
Serves 1 hungry person

2 hot dogs, sliced into rounds
1 small tomato, seeded and coarsely chopped
2 eggs
2 Tbsp low fat milk
Fresh ground black pepper, to taste

Cook hot dogs in a hot pan until browned on one side. Flip over, add tomatoes, and cook until the other side is browned. Meanwhile, whisk eggs with milk and pepper.

Pour egg mixture into pan and cook without stirring. When eggs in bottom of pan start to thicken and firm, stir gently. Cook, still stirring gently, until eggs are slightly firm but not runny. Sprinkle with more pepper and eat.

23 June 2010

Chicken & Egg

Lunch for The Husband -- grilled chicken leftover from Sunday's picnic on artisan bread from the Price Chopper bakery with Bibb lettuce & Stonewall Kitchen's Blue Cheese Herb Mustard. Because I love him so, I also gave him the last devilled egg.

Sunday's grilled chicken was based on Betty Crocker's recipe for "Grilled Provençal Chicken Breasts" and came out rather nice -- tender and moist with really good flavor. Of course, I modified the recipe a bit, based on the ingredients I had on hand and the number of people I needed to feed ...
Provençal Greek Chicken Breasts
¼ cup lemon juice
2 Tbsp. Penzeys Greek Seasoning
⅛ tsp pepper
4 boneless skinless chicken breast halves

Place chicken in a storage container with a tight-sealing lid. Whisk together first three ingredients, pour over chicken. Seal container. Shake. Refrigerate overnight. Heat grill. Cook chicken for about 10 minutes on each side or until beautifully browned and cooked through.

[Interesting lemon tip: Jacques Pepin, on either Disc 1 or 2 of More Fast Food My Way, says you can get more juice out of a hard citrus by microwaving it for a few seconds. I usually just roll mine around the countertop.]
Sunday's devilled eggs were also from Betty Crocker. I used the recipe for "Chive 'n Onion Deviled Eggs," but got a little confused while making them -- put the paprika and chives in with the yolks, used mustard powder where the recipe called for "yellow mustard" -- and mucked them up a bit:
Confused Chive 'n Onion Eggs
6 eggs
¼ cup chives-and-onion cream cheese spread (from 8-oz container)
1 tsp milk
1 tsp yellow mustard powder
⅛ tsp Penzeys Hungarian Sweet Kulonleges Paprika
2 tsp chopped fresh chives

Hard-cook eggs using your preferred method, cool, shell, and halve.

Place yolks in a bowl and add cream cheese spread, salt, milk, mustard, paprika, and chives; mash with fork until smooth. If making ahead, store yolk filling and eggs separately in the fridge until needed. Pipe yolk mixture into egg whites. Sprinkle with additional paprika. Serve.

[You want to use eggs with bright, golden yolks for these. I used Farmer's Cow eggs which have buttercup-gold yolks.]