A few days ago, we had some delicious, roasted lamb cutlets totally covered in garlic and rosemary.
After a wonderful dinner there were some cutlets left over which meant I would be having lamb cutlets for lunch at work.
For some reason they got forgotten, so today cleaning out the fridge I came across the forgotten tupperware container 🙂 with the lonely 4 lamb cutlets. I had also come across a small amount of pizza dough from sometime during the week……
I decided to go way out of the box and started off by chopping up the meat into small pieces.
I rolled out my pizza dough and put it in the oven till it was nice and golden.
Took the pizza dough out of the oven and gave it a nice brushing with some mint/basil homemade pesto sauce. Can you see the theme building up, mint and lamb?
Then I topped the pesto with the chopped lamb, some chopped rosemary and banana peppers and topped it all off with some fresh mozzarella.
Into the oven it went again until the mozzarella was nicely melted and the crust was nice and crispy and voila! We now had a Lamb and Mint Pizza 🙂
I have to say that the husband did not like the idea of a “Lamb” Pizza so I had to rename it to a Lamb Flatbread!
Well, having thoroughly enjoying our Sunday Dinner of roasted Lamb with Scalloped potatoes and Broccoli yesterday and having had some more for lunch, its now time to convert the left overs into tonights “NEW” dinner!
Started off by chopping up some onions, sautéing them with some green curry paste and some Kaffir Lime Leaves….
Then I poured in a can of Coconut Milk and let it simmer
whilst I chopped up the leftover lamb.
Added the lamb and broccoli to the simmering mixture, put on a lid, turned it to low and let it cook away. I know you are supposed to cook a good curry by starting with the raw meat so it absorbs all the flavors, but under the repurposing circumstances, this method is allowed and turns out pretty good if I may say so 🙂
In the meantime I prepared some Jasmine rice which I seasoned with salt of course and a touch of cloves.
Within 30 minutes of starting, dinner was nearly ready. Just letting it rest for a few minutes before I allow my little family to dig in ❤
By now my followers might have just picked up on the fact that I love love anything with lemon or lime. Of course I love me some good ole Key Lime Pie but I love the presence of lemon or lime in any of my savory dishes.
Some lovely salmon got a bath in a lovely infusion of lemongrass, kaffir lime leaves and some white wine.
The simplicity and clean flavors of cooking fish like this is wonderful, the fish has this refreshing flavor and of course I get my lemon and lime dose for the day 🙂
After I finished poaching the salmon I gave it a quick slap in the pan to crisp up the skin and give it some nice color! Skin was supposed to be in the picture but I ate it before it made it there ❤
Out came some of yesterday’s left over lemongrass thai infused rice as well as some leftover Ratatouille from the day before and there we have it, dinner is ready yet again!
A couple of days ago I baked way too many mini sweet potatoes so I found myself with quite a few of them leftover.
You all know my rule by now, nothing gets tossed out and every food item has various purposes in life.
With that said, I took the leftover baby sweet potatoes and sliced them into semi thick slices.
Sweet potatoes always make me think of the holidays and seeing that there is such a thing as Christmas in July, I decided, holiday theme it is…..
Grabbed some brown sugar and cinnamon and gave each piece a nice dusting of both, warmed them up in the oven and finished them of under the broiler.
And there we have, a little taste of the holidays, perfect bite for Christmas in July! Now all we need to do is to cool the weather down a bit here in South Florida to make it perfect!
TGIF is all I can say, but even though the week is over, we still have to come back home from work and take care of our lovely family.
With no dinner menu in mind, I did what I do best, which is to dive into the fridge and see what useful items I can find.
And today’s winners are:
I decided to give the chicken tenderloins a bath in the following ingredients to make them nice and flavourful!
Then I coated each tenderloin with garlic flavored breadcrumbs and into a 385 Deg F oven they went for aprox 15-20 mins.Once they were nice and golden I took them out and wrapped each one of them in crescent roll pastry and back into the over they went at 350 Deg F for 15 minutes.
Whilst all this was happening I found 2 leftover half bags of frozen Checkers fries, so into the oven they went.
Hubby and teenage son ❤ thoroughly enjoyed it, and now getting ready to spend the rest of the evening with a good book!
HAPPY FRIDAY EVERYONE 🙂
After a lovely 1 hour jog/walk through the park I got home to one hungry teenage child! Had a quick rummage through the fridge and found half a container of popcorn chicken that had miraculously not been eaten!
Out it came with some onions and garlic cloves. Chopped them all up, sautéed the onions and garlic till they started caramelizing, then added the chicken.
In the meantime I put together this simple tasty spicy orange sauce.
- 1 tbsp of grated ginger
- 2/3 cup low-sodium chicken broth
- 3 tbsp orange marmalade
- 1 1/2 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons fresh lemon juice
- 3/4 teaspoon sambal oelek or other hot chili sauce
Heat a pan with a splash of olive oil. Add grated ginger; sauté 1 minute, stirring constantly. Stir in chicken broth, orange marmalade, and soy sauce; bring to a boil. Cook until mixture is slightly thick. Stir in fresh lemon juice and sambal oelek.
Tossed in the Chicken, Onions and Garlic for one fabulous tasty meal!
Whilst all of the above were cooking I made some jasmine rice and now we have Spicy Orange Chicken for dinner tonight! Who needs Chinese take-out?
What do you get when have the following items in your fridge?
- 2 chicken breasts
- Red Thai Curry Sauce
- Leftover turmeric spiced rice
- leftover empanada dough
Well that’s easy, we make Red Thai Chicken Curry Pot Pie! Have you ever heard about this? Probably not…..well at least I haven’t, but why not right?
Start by chopping and sautéing some onions….
Followed by chopping up the chicken…..
Add the chicken and red thai curry sauce to the pan…….
Let it simmer on low until the chicken is nice and tender and cooked through.
In the meantime, I got my little pot pie casseroles out and filled them with a layer of the leftover turmeric spiced rice……
Once the chicken was ready I filled my little casseroles with it and then…….
finished it off by topping them off with the empanada dough brushed with egg wash.
Into a 385 deg F oven for about 20 minutes or until the dough is nice and golden.
Dinner is ready!