What can you do with the leftover baked potato? LOTS!
Twice Baked Potatoes - scoop out the potato leaving about 1/2 inch of potato in the shell. Mash the potato with anything your little heart desires - butter, sour cream, onion, chopped meat, cheese, spices - whatever combination sounds good to you. Fill the shell with your mixture and place on a pan to bake in the oven. Bake at 350 for however long it takes to warm the filling. Sprinkle cheese on top and broil to melt the cheese.
Potato Skins - scoop out potato leaving 1/2 to 3/4 inch of potato. Use filling for another recipe. Take the skins and cut into pieces - about 2 inches. Brush olive oil or butter on the potatoes (both sides) and then sprinkle whatever seasonings sound good to you. Garlic, salt , pepper, dill. anything that makes your taste buds sing (Call them your happy spices - they can change with each dish). Place on pan and broil till crispy or to your taste.
Baked Potato Soup - Using root veggies that you like, onion, celery, carrot - (your choice - play around until you find what you like) saute the shredded or finely chopped veggies in a little butter. Add a tablespoon of flour and brown. Slowly add chicken stock until your base is creamy and not too thick. (You will be adding half and half later so don't make it too thin.) Add your happy spices. All this will be down on medium heat.
Take peel off the potato and discard (or use the scooped out potato from you Potato Skins). Mash or shred the potato and alternate adding potato and half and half until you have the consistency you like. You can put sour cream in the soup or wait and use it as a garnish in the bowl.
Stew or Soup filler - use the potato filling in any recipe that potatoes are called for - stews and soups of all sorts. Never be afraid to experiment.
Showing posts with label Leftover Magic. Show all posts
Showing posts with label Leftover Magic. Show all posts
Wednesday, April 9, 2008
Tuesday, April 8, 2008
Shrimp Parade
I like to cook but cooking for one is boring and messes up too many dishes. When I go out to eat, I like to order something that I know will be at least two meals. Today's recipe is from my Captain's Platter from the seafood place I went last night.
Last night I ate the fried oyster, fried flounder, the scallops and the deviled crab. I ordered a baked potato that I did not eat and will use for another meal tomorrow. I also had the salad with dressing on the side to take home to be eaten with the Shrimp Parade. The fried popcorn shrimp is the base for today's recipe.
When you have leftover fried shrimp - it just doesn't taste as good the next day when you warm it up. That's because when you warm it up you are cooking it again and shrimp becomes tough when overcooked. For this reason the shrimp will barely be in the pan before it's ready. You'll see.
Place chopped onions in a saute pan and cook on a medium high heat. This dish is quick so don't leave it or you'll burn everything. (Look for my hint on onions in the next entry.) Once the onions are clear put in half of a can of diced tomatoes. Reserve the rest for another recipe. If using plain tomatoes add any seasonings you may like. I always use fresh ground pepper and sea salt. Italian herbs, rosemary, dill, garlic - use what you like or leave it to just the salt and pepper. They make canned tomatoes that already have seasonings in them and make it just that much easier for you.
You are making a quick sauce by doing this on the higher heat and just want to get rid of some of the liquid. (If you let it get too dry just add a little water.) Put in the cocktail sauce you were clever enough to ask for last night. Mix together and then add your shrimp. After you have stirred this together, add a handfull of shredded cheese, sprinkled on top. (Any kind you like but using a six cheese blend is very yummy.) Do not mix your cheese in, just let it melt. Your hot sauce is going to warm up your shrimp without cooking them so get it of the heat as soon as possible. Take your plate and slip it over from the pan to the plate. The breading on the shrimp along with the sauce give it a taste of Chicken Parmesan. It doesn't taste like leftover shrimp!
Serves 1-2
Last night I ate the fried oyster, fried flounder, the scallops and the deviled crab. I ordered a baked potato that I did not eat and will use for another meal tomorrow. I also had the salad with dressing on the side to take home to be eaten with the Shrimp Parade. The fried popcorn shrimp is the base for today's recipe.
When you have leftover fried shrimp - it just doesn't taste as good the next day when you warm it up. That's because when you warm it up you are cooking it again and shrimp becomes tough when overcooked. For this reason the shrimp will barely be in the pan before it's ready. You'll see.
Place chopped onions in a saute pan and cook on a medium high heat. This dish is quick so don't leave it or you'll burn everything. (Look for my hint on onions in the next entry.) Once the onions are clear put in half of a can of diced tomatoes. Reserve the rest for another recipe. If using plain tomatoes add any seasonings you may like. I always use fresh ground pepper and sea salt. Italian herbs, rosemary, dill, garlic - use what you like or leave it to just the salt and pepper. They make canned tomatoes that already have seasonings in them and make it just that much easier for you.
You are making a quick sauce by doing this on the higher heat and just want to get rid of some of the liquid. (If you let it get too dry just add a little water.) Put in the cocktail sauce you were clever enough to ask for last night. Mix together and then add your shrimp. After you have stirred this together, add a handfull of shredded cheese, sprinkled on top. (Any kind you like but using a six cheese blend is very yummy.) Do not mix your cheese in, just let it melt. Your hot sauce is going to warm up your shrimp without cooking them so get it of the heat as soon as possible. Take your plate and slip it over from the pan to the plate. The breading on the shrimp along with the sauce give it a taste of Chicken Parmesan. It doesn't taste like leftover shrimp!
Serves 1-2
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