Leftovers, memories of Memorial Day
We went through two pounds of butter this past weekend. Two pounds! Now, we did have four parties, grilled 30 ears of corn, made two pies, baked four loaves of bread, and grilled a few pieces of meet, but two pounds?
So if you're like us, you probably have a few items leftover from the festivities. Old hamburgers rarely microwave up nicely, and often we're stuck with slightly charred, tough patties of meat.
Here are three ideas for your Memorial Day leftovers. These are just guidelines: When in doubt, just throw it in--these are hard to mess up.
Dad's Leftover Soup
2 cups hot water
1 handful onions
1/2 red or green pepper
1/4 cup cheddar cheese
1 chicken bouillion cube
1 1/2 sp Lawry's seasoned salt or equivalent
1 stalk celery
2 small tomatoes
1 garlic clove
Place in a Vitamix (or other powerful blender) and mix on high for 4-5 minutes.
leftover meat cut up, as much as possible
leftover corn or veggies
Mix for 5-10 seconds on low.
Top off with crunched-up leftover chips
© 2010 Cooking for Dads
Rob's Leftover Mini Calzones
Leftover hamburgers, brats, or any kind of meat chopped into medium pieces.
2 cans Pillsbury crescent dough or baking sheet.
Parmesan cheese grated
optional 3 inches rosemary
Preheat oven to 350 degrees.
Place meat in medium bowl and add sauce until covered.
On large cookie sheet covered with parchment paper, take each crescent roll square (2 triangles), and lay out, pinching together the seams if necessary.
Place 1 big scoop of meat mixture in center, fold up edges and pinch to close.
Make sure there are no holes in the dough ball. Repeat with all the dough.
Beat one egg and brush over roll-ups and sprinkle with Parmesan cheese.
Bake at 350 degrees for 20-25 minutes.
Spoon extra sauce over roll-ups to serve.
You can't go wrong with these. I just made one with potato salad, corn salad, and rib meat, and it's delicious. Try almost any combination.
Gather all your leftovers and cut into small pieces (burgers, brats, dogs, even grilled buns).
1 head of washed romaine lettuce
1 red pepper
any leftover cheese cut into chunks
Place in big bowl with meat on top
In small bowl combine
1/4 olive oil
1/4 cup red wine vinegar (can substitute apple cider vinegar)
1/4 cup sugar
juice of one lemon or lime
1 spoonful of either Dijon mustard or sesame oil (mustard for an American flavor, sesame oil for an Asian flavor).
Stir with fork until combined. Pour over salad right before serving, sprinkle with Parmesan cheese, and toss.
© 2010 Cooking for Dads
Rob Barrett, Jr.