Tag Archives: leftover

Pimiento Perfection!

5 May

Pimiento Cheese. I’d never heard of it till a vacation in Florida. It was there, on Marco Island at age twenty something, that I first tasted the savory deliciousness that was pimiento cheese. It was good. Really good.

It was store bought. And come to find out my grocer at home didn’t carry it. Longing for that flavor of vacation, I decided to make it from scratch. I started with a recipe. Over the years I have added my own twists and flavors. Now I’m hooked. You will be too.

Grab your box grater and let’s toss this together. It is super easy to make. In my fridge I had some smokey gouda cheese but only about 3 ounces, so I also grabbed a hunk of cheddar. That is part of the beauty of this recipe-you can really customize it to your taste and what you have on hand.

Besides the cheese, I also pulled out mayonnaise and a jar of pimentos. A dash of vinegar will give the cheese a punch. Next I got a big mixing bowl out and start grating.

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I put the freshly grated cheese into the mixing bowl. It was large enough to do some robust mixing.

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Next I simply add some mayonnaise, the drained jar of pimiento, and a dash of vinegar. And, of course, a little salt and pepper too. Some folks like to use some cottage cheese with their mayo, and others opt for a little sour cream.

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Then I blend, fold and scrape my way to a lovely delicious mixture.

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When you make it, put this in the fridge for a bit before digging in. That way the flavors have time come together and balance out. If you are feeling a bit sassy,  add some diced jalapeño peppers. The heat that the peppers bring to this delectable treat is heavenly.

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That is all there is to it. Get ready for some major YUM!

PIMIENTO CHEESE RECIPE

  • 8 ounces cheese, freshly grated
  • 1/2 cup mayonnaise
  • 1 jar chopped pimiento, drained
  • 1 T. vinegar
  • salt and pepper to taste

Mix all ingredients together in large bowl. Refrigerate until use. Spread on crackers or celery.

By the way, if you have some pimiento cheese left tomorrow, use it to make an out of this world grilled cheese sandwich!

 

 

 

 

 

 

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Girls Can Grill Part II

29 Oct

As I said in my last blog, girls can grill. Very well. With style and creativity. Besides amazing flavors, grilling does not heat up the kitchen or leave tons of dishes behind. How about trying easy meal of grilled chicken with roasted carrots on the grill? Here’s how!

First, prepare your grill. I fired mine up and then gave it a good cleaning with a wire brush.

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Carrots, like most root vegetables, take longer to cook than chicken so prepare those first. I had 2 pounds of sweet baby carrots to cook. I first spread them out on paper towels to dry a bit. Less moisture means the carrots will cook up with more sizzle.

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After your carrots are nice and dry, give them a drizzle of good olive oil and a dusting of salt and pepper.

 

 

Making foil packets for the carrots means easy cooking and no dishes. I made 2 packets so the carrots wouldn’t be crowded. You want to seal your packets up good and tight.

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After the carrots are seasoned just right and sealed up, put them on the grill. Make sure the grill is preheated for around 20 minutes at about 350 degrees. Put those carrots on and forget about them while you tend to the chicken.

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It’s time for a homemade marinade to help make the chicken more savory and tender. Creating  a marinade at home is so easy, and a great way to control salt and sugar. Store bought marinades are loaded with hidden ingredients that aren’t healthy. Doing this yourself is a great way to customize the flavors of your food and keep it clean. Ready to try a simple marinade?

Here we go. Toss together dijon mustard, olive oil, a bit of rosemary, sea salt, freshly ground red and black pepper, and the juice from one grapefruit. Grate some of that lovely grapefruit rind into the marinade with a handy zester (a kitchen tool that is indispensable).  Adding some rind increases intense flavor and beneficial oils to the marinade. Bonus-not only will the chicken be delectable, the kitchen will be bursting with crisp citrus fragrance after grating some of that beautiful rind.

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Add the ingredients for the marinade to a large zip lock bag, toss the chicken in, zip it up and put this in the fridge for a bit. Because of the acid in the grapefruit juice, the marinade can easily so it’s job in about 20 minutes. The carrots have had a head start, and now it’s time for the chicken to go onto the grill.

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The chicken needs the hottest part of the grill so the carrots can go up one level. Close the lid and let the chicken cook. Turn them after about 10 minutes, close the lid again, and let them finish.

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The chicken is almost done. Time for a peek at those carrots. A little look lets us know that they had cooked up beautifully and had a tinge of sweet brown color on them. A little taste was a delicious reward! Dinner was almost ready.

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I brought everything inside. The chicken was on a plate with a few pats of butter on the top for perfect resting. The butter would assure that the finished chicken would be flavorful and moist. I covered the chicken with foil and let it rest and relax a bit. Leftover quinoa quickly reheated easily rounded out the meal quite well.

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Go ahead. What are you waiting for? Get grilling! Let me know whats cooking at twitter

@amykgarman or on instagram at amyjoyblog

 

 

 

 

 

Lover of Leftovers

1 Aug

Time. There are 24 hours in every day, but sometimes it feels like less.  So when I cook, I have to make it count for more than one meal.  Cooking big is a time saver. If I have a little wiggle room during the weekend to cook, I try to fill the fridge for the upcoming week. But even quick week night meals can provide leftovers for another meal.

Okay, it’s no secret that I love leftovers.  You can enjoy them for a second meal as is, but they can also be used as inspiration for a new dish.  I use my leftovers both ways.  If I cook a couple of extra pieces of chicken, that goes to work with me for a quick lunch at the office.  Using that chicken as inspiration for another meal might mean a nice chicken casserole or chicken salad sandwich.  Need some ideas?  Let me outline my leftovers from the past few days.

Night #1.  Leftover: Quinoa.  Used the next morning as an addition to breakfast oatmeal to power it up. Quinoa is a plant based protein loaded with beneficial amino acids. It was a satisfying protein and grain breakfast following an early morning workout at the gym.

Leftover quinoa added a nice nutritionally punch to morning oatmeal.

Leftover quinoa added plant protein to morning oatmeal.

Night #2.  Leftover:  Goat cheese.  It was leftover from a beet salad.  The next day goat cheese was a wonderful addition to a “gourmet” sandwich, adding delicious creamy flavor to a weekday brown bag lunch.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Night #3.  Leftover:  Home made vinaigrette.  I used this to drizzle over veggies going into the oven to roast.  Homemade vinaigrette is super flexible and great to have around. It is a delicious way to add a wonderful layer of flavor to most anything.

Leftover vinaigrette.  This isn't just salad dressing.  It has a zillion uses.

Leftover vinaigrette. This isn’t just salad dressing. It has a zillion uses.

Night #4.  Leftover: Roasted veggies.  These leftover roasted veggies made the most amazing salad. I also threw in some of that leftover quinoa so it was a complete meal.

Roasted veggies made an awesome sandwich, panini style!

Roasted veggies made an awesome salad! The added quinoa was the perfect protein for this dish.

Night #5.  Leftover:  Pesto, with a bonus of shredded chicken. (Nonleftover: frozen cauliflower). This made a quick pasta dinner.  Dinner was ready in the time it took for a pot of water to boil and pasta to cook.  The cauliflower cooked up quick in the microwave. It was tossed together with the chicken and pesto for a quick and easy one dish dinner for a busy night.

By now I am sure you get the picture.  Be creative.  When cooking, cook a larger portion than you need.  Toss leftovers in both the fridge and the freezer.  And start embracing the ease of the next meal using leftovers.  Let me know what ends up on your dinner table!

Bland Beige

22 Mar

I love to cook.  But its hard to hit it out of the ballpark every time you go to bat.  I’ve had some famous flops.  A fallen cake.  A kale fail.  A burnt grilled chicken.  Even with my resources, a well stocked pantry, and a fridge and freezer with great leftovers, I blow it.  The other night was once such miss.

I think about a lot of things when composing a meal.  When meal planning, I consider nutrition content, leftover potential, budget, who will be at the table, and what the meal will look like on the plate. No one wants to eat something looking like dog mush, even if the flavor is fantastic.  But I had come home from work late and in a rush to get a good meal on the table.  Into the oven went some lightly seasoned chicken to bake.  It would be ready in about half hour.  Out came some leftovers to round out the meal.

Being busy and distracted, I didn’t go through my typical due diligence getting a meal onto the table.  What leftovers did I pull out to accompany the chicken?  Mashed potatoes, creamy mushroom sauce (perfect to jazz up the baked chicken) and roasted cauliflower.  Sounds good, right?  But put it on a plate, a beige plate at that, and its flat.  No panache or pizzaz.

I will show it to you, but promise not to laugh.  Like I said, everyone misses now and again.  What have your misses been?

My beige dinner.  Delicious but blah.  Especially on a beige dinner plate.

My beige dinner. Delicious but blah. Especially on a beige dinner plate.

 

Roasted Veggies-3 ways

7 Dec

The other day I had two things:  a lot of good fresh fall vegetables and a little extra time.  So I went to my happy place…the kitchen.  I decided to roast the vegetables.  I started peeling, chopping and layering.  This was going to be a big honking batch of veggies!  Mushrooms, bell peppers, butternut squash, onions, celery…Yum!

A big batch it was.  After they were chopped, I dusted the vegetables with salt, pepper, basil, and parsley then sprinkled olive oil and a bit of balsamic vinegar on them as well.  After a good healthy stir, I poured them onto a lined baking dish and placed them in a preheated 400 degree oven.  Almost immediately, warm succulent aromas began to fill the house.  My mouth began to water with those decadent scents wafting though the air.

I checked the vegetables after 15 minutes in the oven and couldn’t resist sneaking a taste. Ooh!  What a delicious bite!  Back into the oven for a few minutes, and then they were ready.  We enjoyed the roasted  veggies with lovely grilled salmon.

Did I mention that it was a big ol’ batch of fall veggies?  And that I love leftovers?  Did we ever have leftovers!  But that’s okay.  They were fantastic to have around.  And like spaghetti, the vegetables were more flavorful as leftovers.

Leftovers day one: Roasted veggies made an amazing addition to an omelet the next morning.

Leftovers day two:  I cooked quinoa to mix into the vegetables.  That created  a powerhouse side dish of veggies and quinoa.

Leftovers day three: Roasted veggies piled on a turkey sandwich.  Who needs mayo??

And that is what you do with leftovers my friends.  I used a little extra time to cook big, and had nutritious  leftovers to launch other dishes.

Next…

25 Aug

I am a single mother that is short on time.  When I cook, I have to make it count for more than one meal.  Time is my most precious commodity at the moment, so cooking bigger sure helps in a time crunch.  If I have a little wiggle room during the weekend to cook, I try to fill the fridge for the upcoming week.

Okay, it’s no secret that I love leftovers.  They can be easy to eat as is for a second meal, or used as inspiration for a new dish.  I use my leftovers both ways.  If I cook a couple of extra pieces of chicken, that goes either in school lunches or to work with me for a second meal.  Using that chicken as inspiration for another meal might mean a nice chicken casserole or chicken salad sandwich.  Need some ideas?  Let me outline my leftovers from the past few days.

Night #1.  Leftover: Quinoa.  Used the next morning as an addition to breakfast oatmeal.  Quinoa powered up morning oatmeal following an 8 mile bike ride.  It was a solid “recovery” breakfast.

Leftover quinoa added a nice nutritionally punch to morning oatmeal.

Leftover quinoa added a nice nutritionally punch to morning oatmeal.

Night #2.  Leftover:  Goat cheese.  It was leftover from a beet salad.  My high schooler used it to spread on his “gourmet” sandwich, adding delicious creamy flavor to a weekday lunch.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Night #3.  Leftover:  Home made vinaigrette.  I used this drizzled over roasted veggies going into the oven.  Homemade vinaigrette is super easy to customize ingredients and flavors to make even picky eaters happy.

Leftover vinaigrette.  This isn't just salad dressing.  It has a zillion uses.

Leftover vinaigrette. This isn’t just salad dressing. It has a zillion uses.

Night #4.  Leftover: Roasted veggies.  These leftover roasted veggies made the most amazing sandwich to take to work.  I wish I also had some of that leftover goat cheese too, but it was quite tasty as is.

Roasted veggies made an awesome sandwich, panini style!

Roasted veggies made an awesome sandwich, panini style!

Night #5.  Leftover:  Pesto, shredded chicken. (Nonleftover freezer item: frozen cauliflower). I actually pulled this from the freezer to make a quick pasta dinner.  Dinner was ready in the time it took for a pot of water to boil and pasta to cook.  The cauliflower was microwaved.  Everything was tossed together for a quick and easy one dish dinner for a busy night.

By now I am sure you get the picture.  Be creative.  When cooking, cook a larger portion than you need.  Toss leftovers in both the fridge and the freezer.  And start embracing the ease of the next meal using leftovers.  Let me know what you make with your leftovers!

Quinoa and Roasted Vegetables Part Deux

4 Oct

Oops, I did it again!  Ugh!  I don’t mean to pat myself on the back in such an obvious way.  I am having a rare moment of confidence sprinkled with a dash of sassiness!  Anywhoooo, you know I love having leftovers around.  I made quinoa and roasted veggies the other night.  I also have some fabulous leftover grilled tuna medallions from last night.  Denis and I are heading out to the JV high school football game tonight, so no time to make dinner.  No worries.  I quickly packed up a cooler to take to the game.

Here is what I made to take to the game.  I sliced up the tuna, grabbed the leftover quinoa and veggies out of the fridge, along with some tortillas.  I laid a tortilla out and slathered the quinoa and veggies on it.  Next, I piled on some leftover tuna.  The great finish was some wasabi sauce.  Hey, what can I say?  I like a good kick of heat!  Then I rolled the tortilla up and sliced it in two.

I wrapped the tortillas in parchment paper.  Wrapping them this way makes them easy to eat on the run.  Into  the cooler they went, along with an apple, an apple cutter, some bottled water, and a few cookies.  After that kick of heat a bite of something sweet is perfect, so a few cookies were a must!

Out the door we went to cheer Quinn and his JV football team on!  We were able to munch on outrageously healthy food that was ready in a quick minute.  Sure beat the bleacher pizza and nachos that others were munching on.  Have a peek at my prerolled tortilla!  Yum!  What can you do with your leftovers?

Roasted veggie and quinoa, sliced grilled tuna, and some wasabi! Rolled up, this made a perfect wrap to transport and eat on the run!

Roasted veggies and quinoa, sliced grilled tuna, and some wasabi! Rolled up, this made a perfect wrap to transport and eat on the run!