Leftovers
Hey Y'all,
Hope everyone is enjoying their week so far. Today is "Hump Day" or Wednesday and you probably have some sort of leftovers in your fridge. So I have taken some of my left overs and have reused them in another way other than just heating them up and eating them again.
For one thing since it has been unusually warm this Autumn I have turn most of my leftovers into a salad. With the Parmesan Chicken Strips I did a take on a Chicken Caesar Salad with Spicy Caesar Dressing. All you need is 1 head of Romaine Lettuce, Cherry Tomatoes, Croutons, Chicken Strips, & Parmesan Cheese for the salad. For the Spicy Caesar Dressing blend together 1 tbsp. Mayo, 1 tsp. Dijon Mustard, 1 tsp. Black Pepper, 1 tsp. Pureed canned Chipoltes, 1 tsp. Worcestershire Sauce, Dash of Tabasco Sauce, 1 tbsp. Lime Juice, 1 tsp. Capers, 5 Anchovy fillets, & 8 Garlic cloves. Once that is all blended together, slowly add 1 cup Olive Oil and 2 tbsp. Red Wine Vinegar. When it is all blended together pour that over your salad and enjoy. It is a wonderful salad because you get the hot and sour flavors from the dressing that compliments the chicken so well. This is also a dressing that will only keep about a week so eat it quickly. I love to put the dressing on sandwiches instead of using mayonnaise or mustard.
Hope everyone is enjoying their week so far. Today is "Hump Day" or Wednesday and you probably have some sort of leftovers in your fridge. So I have taken some of my left overs and have reused them in another way other than just heating them up and eating them again.
For one thing since it has been unusually warm this Autumn I have turn most of my leftovers into a salad. With the Parmesan Chicken Strips I did a take on a Chicken Caesar Salad with Spicy Caesar Dressing. All you need is 1 head of Romaine Lettuce, Cherry Tomatoes, Croutons, Chicken Strips, & Parmesan Cheese for the salad. For the Spicy Caesar Dressing blend together 1 tbsp. Mayo, 1 tsp. Dijon Mustard, 1 tsp. Black Pepper, 1 tsp. Pureed canned Chipoltes, 1 tsp. Worcestershire Sauce, Dash of Tabasco Sauce, 1 tbsp. Lime Juice, 1 tsp. Capers, 5 Anchovy fillets, & 8 Garlic cloves. Once that is all blended together, slowly add 1 cup Olive Oil and 2 tbsp. Red Wine Vinegar. When it is all blended together pour that over your salad and enjoy. It is a wonderful salad because you get the hot and sour flavors from the dressing that compliments the chicken so well. This is also a dressing that will only keep about a week so eat it quickly. I love to put the dressing on sandwiches instead of using mayonnaise or mustard.
The other item that I had left in my fridge was the Berry Sauce that we used on the steaks with blue cheese. We decided to make a Pork Tenderloin and to reuse the sauce that we had an abundance of. First we marinated the Pork for 8 hours in 12 oz Pineapple Orange Juice, 1 chopped Onion, 4 Garlic Cloves minced, 2 cups Red Wine, 7 chopped Dried Red Chili's, 1/8 cup Soy Sauce and 1 bunch chopped Cilantro. Once it is done marinating, Bake at 375 for about 1 hour to 1 hour 15 minutes. Once done let it rest for about 15 minutes before carving to keep all of the juices inside the meat. While Pork is resting go ahead and heat up you Berry Sauce. Cut the Pork top with Blue Cheese and the Berry Sauce. Serve and Enjoy. I love this recipe because it is that sweet & spicy combo that I absolutely love. When you take that first bite of the pork you get that hit of being sweet then comes in the spicy. At the very end you get that hint of Blue Cheese that cools the mouth. It is not a dish that is so spicy you can't eat anymore. It made that perfect balance of Sweet and Spicy.
I hope this inspires you to go home and reinvent your leftovers. In our next blog I am going to show you how to make a wonderful Bruschetta, that is so amazing. Stay tuned and I will see y'all next time.
Comments
Post a Comment