As you know, I love to get very creative with my leftovers. I love to disguise them and make them completely different than they were as “firstovers”. I like to make them so you’d never know they were leftovers at all. It has become an art form and a fun game for me. I think I have definitely mastered my craft too.
Right before we travel, whether near or far, we try our best to use up whatever leftovers we have on hand. I think we have successfully cleaned out our refrigerator and can start anew once we get home again, even though we will only be gone for a couple of days.
This first meal is a combination of my leftover corn and crab dip Corn and Crab Dip that I made for our latest round of nibblies when we went to InVINtions with Julia and Bruce. I marinated some pork chops in my tangy BBQ sauce Southern Comfort and roasted them. Once the pork chops were cooked, I topped them with the corn and crab dip and served it all with some asparagus topped with garlic and mushrooms and some roasted potatoes, with a rich, butter chardonnay on the side YUM!
We had another leftover meal on another night with a whole new set of leftovers. We pulled some gumbo A Pot of Gumbo out of the freezer and my friend Su gave me some of her shrimp cakes and shrimp that were leftover from out last weekly church meeting for the year. I combined them to make a tasty meal from the Bayou. I added some of my spinach pesto Some of the Best Parts of Thanksgiving Are The Leftovers to top the shrimp cakes, and that really livened them up.
Merry Christmas to all and to all a Happy, safe holiday season. ‘Til next time.
A Jeanne in the Kitchen 