What could be more inviting for someone who likes cooking with leftovers than Fried Rice? A few chopped veggies, yesterday’s dinner protein, rice of any sort and a couple of eggs. Tah-Dah!
Pozole fixin’s salad? I’m on a salad kick – cold slaw, chopped veggie salad … and now this one, which uses my favorite ingredients: left overs!
If you’ve read many of my blog posts, you know that it’s my cooking sensibility to use what I have on hand, including leftovers. So, when I make beef ribs I always keep the cooking juices for some other use … I use the pot juice from the ribs as the base for this week’s pasta sauce.
Braising is one of my favorite ways to prepare meat and I found the Pico de Gallo to be such a flavorful way to do it!
I am never more pleased and satisfied than when I make a great meal for the people I love … except when I make a great meal WITH the people I love.
This is my third installment of the celebration menu I prepared for my son Dan when he stopped for a visit a week ago – Grilled Salmon with Roasted Red Pepper Sauce