Butte Originals – 22 and Counting…

Are you a proud Butte, Montana resident? Here is a list of 22 Butte highlights I am sure you can relate to and you will think of many more on your own!


1. Pork Chop Johns The original Pork Chop Sandwich was founded in Butte, Montana in 1924. While there are many replicas, this one is the best out there. Many people come to Butte just to enjoy a Pork Chop.






2. St. Patrick’s Day – When the first parade was held in 1881, little did those folks know it would still be going strong 133 years later. This is a major celebration in Butte, Montana bringing in guests from all across the U.S. and even Ireland. The amazing bars in Butte and the fact that there is no open container law until 2:00 a.m. help make this event one to remember.

St. Patrick's Day Butte








3. The Christmas Stroll – Held in early December, the Christmas Stroll is a main attraction in uptown Butte where locals stroll, visit, and make their Christmas purchases in the shops. Vendors line the streets offering goodies, while horse-drawn wagons give the kids a thrill.










4. Evel Knievel Days – Evel Knievel is Butte’s own son and the world’s first daredevil. Honoring Evel, Butte’s Evel Knievel Days has been a tradition for years. Bringing in stuntmen and women, and acts from across the nation, this is a fine tribute to the first real thrill-seeker. The free event is held the last weekend in July every summer and is a major attraction for Butte.

ek days






5. Pekin – Since the early 1900s, the Pekin Noodle Parlor has been a longtime favorite for Chinese food in Butte, Montana. The old architecture and narrow hallway lined with booths on either side create a unique atmosphere to enjoy your wontons and noodles.

Pekin 2








6. “Metsgiving” – Celebrated on the eve of Thanksgiving, The Met Bar in Butte welcomes everyone home from college for Thanksgiving break, and the celebration has become known as “Metsgiving”. Like a high school reunion when you walk through the door, it is a great place to grab a drink, listen to music, and catch up with old friends.









7. Ice Skating on Neighborhood Rinks – When the snow finally falls in Butte, Montana, kids of all ages enjoy skating on their neighborhood rink. The rink at the Original Mine even has piped-in music!

ice skating







8. An Ri Ra Irish Festival – Celebrating Butte’s Irish Heritage, the An Ri Ra provides endless entertainment including Irish dancing, world-renowned bands, and food and refreshments.

irish festival







9. Festival of Trees – The Festival of Trees raises funds for the Paul Clark Home located in Butte, Montana, which provides housing to families with a loved one in the hospital. Local residents bid on beautifully decorated Christmas trees to support this worthy cause.

festival of trees







10. El Taco – Home of the best cheese melt and spicy spuds ever, El Taco was established by a local Butte family years ago and is an all-time favorite for many.

el taco







11. Freeway – For over half a century, the Freeway Tavern has been serving a sandwich known as the Wop-Chop. Similar to a pork chop, but with its own unique twist, this one is well worth a try. The Freeway was featured on the popular TV show Man vs. Food.








12. Povitica – A delicious Slavic ethnic dish, povitica is a Butte favorite that is made around the holidays. With layers of dough and sweet nut filling, this bread tastes as spectacular as it looks.








13. Lights Upon the Mines – The many gallus frames lining the hillsides of Butte are original all on their own. Shining with red lights every night, these beautiful sentinels are a Butte trademark.








14. Folk Festival – Starting off as the National Folk Festival, the Montana Folk Festival is now held each summer in Butte, and is already a treasured tradition. This free outdoor event with amazing, creative music, and delicious food and drink provide a wonderful weekend of family enjoyment.

folk festival









15. 4th of July Parade – Parades are a longstanding holiday celebration, and the 4th of July Parade in Butte is one for the record books. Thousands of residents get up on Independence Day and start their day watching the parade with friends and family. It’s so good, even Obama and his family came!

Barack Obama, Michelle Obama, Malia Obama, Sasha Obama







16. Pasties – Meat, potatoes, and onions wrapped in dough make an amazing combination known as a pasty, and individuals are very particular regarding whether they are topped with and gravy or ketchup! Another ethnic favorite, this delicious dish is a specialty at several Butte restaurants.








17. Sledding on Hospital Hill – Called sleigh-riding in Butte by many, this is a great winter activity. After the first snow, kids and their sleds line the hill in front of the hospital for their turn to go down the steep incline. It is a great hill!








18. Orphan Girl Liquor – Made at Headframe Spirits, the local Butte distillery, this cream liqueur is the number one choice in the town of Butte and far beyond. Add it to your coffee, or make a Dirty Girl drink by mixing it with Root Beer, either way it’s delicious! Headframe’s only makes the best.

Orphan Girl








19. 3rd of July Fireworks – Montana’s most renowned fireworks show is held on the 3rd of July every year atop the “Big M” in Butte. This fantastic display is augmented by the many fireworks set off all around town by holiday revelers.









20. Twisted Sisters – A local boutique in downtown Butte, Montana, Twisted Sisters has established a very loyal following. From quality jeans to awesome dresses, they have it all. Run by two Butte girls who really are sisters, the customer service cannot be beat.

twisted sisters







21. UpTop Clothing Company – Founded in Butte by brothers Luke and Colt Anderson, the UpTop Clothing Company has made its impression all over Montana. With multiple designs, the shirts, hats, and sweatshirts are the perfect complement to any casual attire. And now Baby UpTop is available too!

UpTop Clothing






22. The Lady of the Rockies – The Lady of the Rockies sits atop the East Ridge in Butte, Montana overlooking and protecting its residence. At an astounding 90 feet tall and constructed entirely by volunteers, she is an impressive attraction for the Butte community and tourists alike.

Lady of the Rockies

7 Low-Effort Recipes To Use Up All That Leftover Turkey!

Thanksgiving is almost here!  And there are all sorts of questions going through people’s heads as they get ready for the big day; “Where is Uncle Phil’s family going to sleep?”, “Who is bringing the pies?”, “What time do we need to start cooking the turkey?” and “What is our battle plan for Walmart on black Friday?”

These and 20 other questions are always flying around just a few days before the big T-day, but there’s one question nobody thinks about until they’re cleaning up from dinner on Thursday.  “What the heck are we going to do with all this left-over turkey?!?”

Well fear no more, here are 7 great low-effort recipes to help you get rid of all that left-over turkey after the big day!  Some of these recipes are our own inventions, and some are ones we’ve found on the internet and sort of adopted.  But they’re all guaranteed to fill up your tummy and empty out your fridge after the holidays!

  1. The Turkey Sandwich: This must be on the list! You just can’t go wrong with a good turkey sandwich.  It’s a classic, and enjoyed by many for days (or even weeks by some) after thanksgiving dinner.

TIME: Prep: 5 min. Cook: 0-1 min. MAKES: 1 serving


                Cooked Turkey Meat

                Bread (I use left over dinner rolls from thanksgiving)




This should be fairly self-explanatory.  Take two pieces of bread, add condiments to taste and add cheese and turkey, heat the turkey using a microwave or convection toaster if you like.  Eat and enjoy!

Turkey sandwich

(This recipe courtesy of Mom’s everywhere, Photo courtesy of mainefoodandlifestyle.com)

  1. Turkey Soup: This is a great low effort recipe for thanksgiving leftovers, just put it on the stove and walk away. Plus nothing beats a hot bowl of soup after a game of flag football out in the cold with the entire family the day after thanksgiving.

TIME: Prep: 30 min. Cook: 2 hours 35 min. MAKES: 8-10 servings


                1 leftover turkey carcass (from a 10- to 12-pound turkey)

                2 quarts water

                1 medium onion, cut into wedges

                1/2 teaspoon salt

                2 bay leaves

                1 cup chopped carrots

                1 cup uncooked long grain rice

                1/3 cup chopped celery

                1/4 cup chopped onion

                1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted


Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.

Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.

Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).


     Turkey Soup

(This recipe courtesy of tasteofhome.com here)


  1. Turkey and Dumplings: One of my family favorites, relatively quick, very filling and good for people who don’t think to keep the carcass of the turkey after they are done carving it.

TIME: Prep: 30 min. Cook: 45 minutes. MAKES: 3-4 servings



      1 ½ lbs cooked turkey meat

                32oz chicken broth (canned, boxed or from bullion)

                1 ½ cup chopped carrots

                1 cup chopped celery

                2-3 bay leaves

                Salt to taste

                1 tsp ground pepper


                1 cup all-purpose flour

                2 tsp baking powder

                1 tsp white sugar

                ½ tsp salt

                1 Tbsp. Parsley flakes

                1 Tbsp. Margarine or butter

                ½ cup Milk


Shred or cube the turkey meat.  In a medium pot, put the broth, turkey, carrots and celery.  Add the salt and pepper and stir until mixed.  Add the bay leaves on top, try not to stir around the bay leaves too much as you will want to remove them later, if you stir too hard you will break them up in the soup.  Heat over medium-high heat to a gentle boil and reduce heat to a simmer, cover and simmer for 15 to 20 minutes.  Carefully remove the bay leaves with a slotted spoon or fork.

In a bowl, combine the dry ingredients for the dumplings.  Mix in the margarine until crumbly, add milk and stir into a soft dough.  Bring the soup to a boil and drop in the dough by spoonful on top of the soup, try to evenly cover the top of the soup.  Boil, covered, for 15 minutes.  Remove from heat and let cool slightly, the dumplings should be puffy and moist and have soaked up most of the broth so the soup should be a very thick stew at this point.  Serve by scooping dumplings into bowls and ladling the stew on top.


Turkey and Dumplings

                    (This recipe courtesy of the Bell Family)


  1. Shepherd’s Pie: Another one of my favorites, you can use up of all kinds of leftovers with this recipe, not just the turkey!  I always cook my shepherd’s pie in a Dutch Oven because I have a deep and abiding love of all things Dutch Oven cooked.  But a casserole dish in an oven at 350 will work just fine.

TIME: Prep: 20 min. Cook: 20 minutes. MAKES: 8-10 servings


                2 lbs cooked Turkey Meat (shredded or cubed)

                2 cups Gravy

                1 cup green beans

                1 cup chopped carrots

                1 cup peas

                3 cups mashed potatoes

                1 ½ cup shredded cheese


If you are doing this Dutch Oven style, you need to have at least a 12” oven.  Start by igniting 20-25 pieces of charcoal (do this outside please).  Place a piece of aluminum foil on the ground (for easy cleanup) and once the charcoal has reached temperature place 10-12 pieces on the foil in a circle, evenly spaced to cover the whole surface area of the bottom of the oven.  Place the oven over the coals and evenly space the remaining 10-12 pieces on top of the lid.

For an indoor oven, preheat the oven to 350 and get out a large 9×13 casserole dish.

In the Dutch Oven (or casserole dish), mix together the turkey, gravy and vegetables.  Spread the mashed potatoes over the top of this mixture and top with cheese.  Replace the lid on the Dutch Oven or cover the casserole dish with aluminum foil.  Bake for 15-20 minutes or until cheese is melted and the gravy starts to bubble.  Remove from heat and serve.


Dutch oven Shepherds pie

(This recipe courtesy of the Bell Family)


  1. Creamy Turkey Enchiladas: This is a new one for us this year, my wife makes a mean creamy chicken enchilada so we decided this year we’re going to mix it up and switch up the bird in her recipe after the big day.  I can’t wait to try it personally, and while this recipe will be new for us, its Mamma recipe is a tried and true family favorite.

TIME: Prep: 30 min. Cook: 20-25 min. MAKES: 8-10 servings


2 lbs Cooked turkey meat (shredded)

16 oz Cream Cheese (softened)

1 4oz can diced chiles

1 20oz can enchilada sauce

2 cups shredded cheese

1 package tortillas


Mix the shredded turkey, cream cheese, chiles and half of the enchilada sauce in a bowl for the filling.  Spoon the filling into the tortillas, rolling them up and laying them down touching side by side in a 9×13 pan.  Cover the enchiladas with the remainder of the sauce and top with the shredded cheese.  Bake at 375 for 20 minutes.  Let set for 5 minutes and serve.


Chicken Enchiladas

(This recipe courtesy of the Bell Family)


  1. Cheddar Turkey Casserole:  Mac-n-cheese mixed with turkey in under an hour?  Where do I sign up?  This creamy casserole dish will be a big hit with everyone at the table!

TIME: Prep: 20 min. Bake: 35 min. MAKES: 6 servings


                4 cups uncooked spiral pasta

                1 garlic clove, minced

                3 tablespoons butter

                3 tablespoons all-purpose flour

                1 teaspoon salt

                ¼ teaspoon prepared mustard

                ¼ teaspoon dried thyme

                ¼ teaspoon pepper

                2 cups 2% milk

                1 ½ cups (6 ounces) shredded cheddar cheese

                2 cups cubed cooked turkey

                2 cups frozen mixed vegetables, thawed

                ½ cup slivered almonds


Preheat oven to 350°. Cook pasta according to package directions.

Meanwhile, in a large saucepan, sauté garlic in butter until tender. Stir in flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce.

Transfer to a greased 13×9-in. baking dish. Sprinkle with almonds. Bake, uncovered, 35-40 minutes or until heated through.


Cheddar Turkey Casserole

(This recipe courtesy of tasteofhome.com here)


  1. Turkey Pot Pie: This is a rich, creamy, and delicious way to use up some of the left-over turkey. This pot pie makes a warm inviting meal for the whole family to enjoy.

TIME: Prep: 20 min. Bake: 56 min. MAKES: 8 servings


¼ cup butter

½ cup chopped onion

 ½ cup chopped mushrooms

 1 tablespoon minced garlic

 1/3 cup all-purpose flour

 ½ teaspoon dried sage

 ¼ teaspoon dried thyme

 1 ½ cups prepared turkey gravy

 ½ cup water

 ½ cup milk

 1 (14 ounce) package frozen mixed vegetables, thawed and drained

 3 cups cooked turkey, cubed

 salt and ground black pepper to taste (optional)

 1 pastry for a 10-inch double crust pie


Preheat oven to 425 degrees F (220 degrees C).

Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.

Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.

Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.


Turkey Pot Pie

(This recipe courtesy of allrecipes.com here)