Fa La La La Leftovers

Thanks to my office Christmas Party and restaurant leftovers the hubs and I got creative with dinner. And we had a Top Chef challenge set to Jock Jams!
"Let's get ready to rumble..."
(our bellies!)

So with the restaurant leftover mushrooms, I came up with Mushrooms on toast

Saute mushrooms and onion. Butter French bread, place butter side down in skillet. Spread Dijon mustard on bread and top with mushroom and onion mixture. Top with shredded Parmesan, mozzarella, parsley, and smoked paprika. Grill until cheese melts and toast is browned.

And with leftover pulled pork the hubs came up with
Pulled Pork Open Faced Sliders

Slice slider buns. Place shredded pork on half of bun. Top with BBQ sauce and coleslaw.

Comments

Crocktober-Simple Veggie Chili

It's October, cooler weather should be on it's way, but it's still over 80 degrees. But that is not going to stop me from pulling out the crockpot and making chili. What makes it even better is that it is only 4 ingredients. 1 pkg veggie crumbles (like the kind by morningstar farms) 1 can diced tomatoes 1 can kidney beans 1 pkt chili seasoning Mix all in crockpot and cook on high for two hours and 1 hour on low. Serve with your fave chili toppings.

A simple kind of Pizza

Hot gooey cheese, burning the roof of your mouth sauce, and crunchy, crusty bread. Yum! It started with a pizza in fifth grade home economics. The recipe was French Bread Pizza, the ingredients were simple, bread, sauce, cheese, and meat. But that was all it took, my culinary spark was lit. I went home and wanted to give my school recipe a try. The actual ingredients were French bread probably from the local grocery store's bakery. The remaining ingredients were less than wholesome, a can of salty tomato sauce, a block of mozzarella you had to shred yourself, and greasy pre-sliced pepperoni you simply had to taste. Hopefully you managed to save enough for the pizza. And Voila, I felt just like a chef! Did it matter that the only chef I knew was Chef Boyardee? Of course not, because I could make my own food. And even got to use the oven much to my mother's disapproval (for fear I would burn the house down). I didn't care because even at that moment I was a better c

Doritos Pumpkin cheese ball

1 Block cream cheese ½ C salsa (pace salsa works best) 2-3 C crushed nacho doritos Bell pepper stem Small round bowl Press and seal wrap Non-stick spray Mix with an electric mixer the cream cheese and salsa. I mix it well and until it is quite creamy/fluffy. Place a piece of press and seal over a small bowl and spray with nonstick spray. Put in cream cheese and salsa mixture and wrap up. Let chill overnight or at least 2 hours. When ready to serve unwrap ball and roll in crushed doritos and top with a bell pepper stem. I like to serve it with blue tortilla chips for Halloween, this is also great for Thanksgiving.

Dinner, Wine, & My Spare Time

Search This Blog