Monday Recipe Love MMM Your Review Leftovers

I know it sounds confusing……but it’s really not.  It’s a Monday Mmm Mmm Mmm, Recipe Review and Love Your Leftovers post all rolled into one!!! Except….oh, no….the holiday weekend has messed me up…..Jeff just reminded me, IT’S NOT MONDAY.  Ugh….Ok, so it’s a Tuesday Mmm Mmm Mmm, Recipe Review and Love Your Leftovers post!!!

Coming up with new and creative ideas for dinner can be just as difficult for someone with a passion for cooking, eating and entertaining as it is for the Average Jane or Average Joe.  Sometimes the creativity just isn’t there and/or sometimes you just don’t feel like cooking.  But when you’ve got leftovers on hand and you’ve just tried a RRREEEAAALLLYYY good recipe, it’s a bit easier.

On Sunday Jeff and I went the home of our friends Lu and Mark for a cookout.  A bunch of folks gathered for an impromptu celebration of Mark’s birthday. And of course, when friends get together you can count on two things – at least with our group of friends – lots of laughs and some darn good food.

Lu made an appetizer platter with a few new-to-her recipes including Pickled Deviled Eggs and Pickled Brussel Sprouts – both mmm mmm mmm.  I made an Ina Garten / Barefoot Contessa recipe that I recently wrote about when our friends Barb and Scott invited us to their lovely home for dinner.  The recipe is Crostini with Whipped Feta and Tomatoes…….I raved about it when Barb made it and my friends raved about it when I did too!

crostiniLu and Mark also grilled hot dogs and hamburgers on the grill, Maureen and Andy brought their yummy mac and cheese, Ev and Jeff brought peach cobbler, and Tim and Jack ran out for glazed donuts when everyone was talking about the Luther Burger craze.  Luther Burgers are allegedly named for Luther Vandross and are cheeseburgers served on sliced glazed donuts.

Well, my assessment of the Luther Burger – five M’s – MMMMM!

But I digress……

Tonight I was stumped about what to make for dinner, so I did what all self-respecting cooks do when they don’t know what to make….I stood in front of the open fridge hoping inspiration would jump out at me….and it did. I spied the container with the leftover whipped feta, a package of chicken, the leftover marinated tomatoes and a head of broccoli Jeff picked from the garden yesterday.

Here’s what I did:

1. I cut the chicken into cutlets – with my palm on top of the chicken piece and my knife parallel to the cutting board I cut on a very slightly downward angle (to avoid the knife going into my hand).  Then I pounded the cutlets, breaded them (first in seasoned flour, then in egg wash, and finally in seasoned bread crumbs), shallow fried them and set them on paper towels to drain.

2. I ran out to the garden to pick a few extra tomatoes and followed Ina’s recipe to make some extra marinated tomatoes.

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3. I made the pesto with some arugula, spinach, the broccoli, lemon juice, lemon zest, parmesan cheese, pine nuts, olive oil, red pepper flakes, salt and pepper.  I tasted it for seasoning and then set a pot of water on the stove to boil so I could cook the pasta.

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4. While the water boiled and the pasta cooked, I spread the remaining whipped feta onto the cooked chicken cutlets and placed them in a 250 degree F oven to stay warm and for the cheese to soften.

Chicken with Whipped Feta

Just after I drained the pasta and mixed in the pesto, I heard the garage door go up.  Jeff’s timing is exceptional – particularly when food is involved!  While he changed, I plated our food – the pesto pasta next to the feta smeared chicken, which I topped with the marinated tomatoes.  We both raved dinner and Jeff complimented me on taking Ina’s Crostini recipe and adapting it for a main course.

Chicken with Whipped Feta and Tomatoes

As far as the recipe goes, Barefoot Contessa’s Crostini with Whipped Feta and Tomatoes gets 5 M’s out of 5!


It is easy to make, takes only a few ingredients, yields incredible flavor, pleases a crowd, adapts well to other preparations and holds well for leftovers!!!  So, whether it’s Monday or Tuesday, I hope you love your leftovers, try a new recipe and end up with an MmmMmmMmm!!!!!

 

Dinner Mmm

Barefoot Contessa Tomato Crostini with Whipped Feta

Ingredients

  • 6oz good feta cheese (crumbled)
  • 2oz cream cheese (at room temperature)
  • 2/3 cups good olive oil (divided)
  • 2 tablespoons lemon juice (freshly squeezed (I also used the zest of one whole lemon))
  • kosher salt and freshly ground black pepper
  • 2 tablespoons shallots (minced (2 shallots))
  • 2 teaspoons garlic (minced (2 cloves))
  • 2 tablespoons good red wine vinegar
  • 2lb ripe heirloom or cherry tomatoes (1/2 inch dice)
  • 3 tablespoons fresh basil leaves (julienned)
  • 20 - 25 diagonal baguette slices (toasted)
  • 2 tablespoons pine nuts (toasted)

Directions

1. For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed.
2. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
3. For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes.
4. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
5. Add the tomatoes, stir gently, and set aside for 10 minutes.
6. Stir in the basil and taste for seasonings.
7. To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

Suppli and Salad

Yesterday was a dreary day, but it gave me a chance to snuggle up with a soft blanket and some favorite cookbooks.  I was looking for inspiration for dinner and feeding my soul at the same time.

I decided I would make Suppli (cheese-stuffed rice croquettes) last night, but God and Kissy had other plans.  We had to take our girl to the emergency vet, where she stayed overnight.  That meant little sleep for us as we waited for updates on her condition.  Apparently, she ate well on vacation too – unfortunately it was from the trash.  She ate some corn cobs, which then got “stuck” in her system.

After talking to the ER vet, we resigned ourselves to the fact that Kissy would either have emergency surgery last night or, best case scenario, they’d be able to stabilize her over night and our regular vet would do the surgery today.  Again, God had other plans.  Many friends prayed for our little Kissy and this morning after we transported her from the emergency vet to our regular vet, we found that our regular vet thought a conservative approach was best.

You see, Kissy’s had a difficult life medically speaking.  We rescued her a little over a year ago and prior to us getting her she had several surgeries – for eye issues, thyroid problems, broken legs, etc.  Because of all these things and because the fluids the ER vet administered over night perked Kissy up, our vet decided surgery would only be a last resort.

They continued to administer fluids, gave Kissy some pain meds and watched her closely today with periodic x-rays to see if/how the corn cobs were “progressing” through her system.  Although Kissy isn’t out of the woods yet, she is at home tonight – with many meds.  We will watch her closely over night and will begin feeding her small meals in the morning and pray she continues to improve.

I know, you’re waiting for me to connect this to comfort food.  Never fear…..After very little sleep last night, much praying (and a little worrying) both last night and today, and an early start this morning to get Kissy from one vet to the other; Jeff and I needed some comfort food.  My mind immediately goes to mac and cheese when I think comfort food, but I thought I’d make the suppli that were on my mind yesterday.  And I’m glad I did.

I adapted a recipe from the food of italy: a journey for food lovers. Making suppli requires first making risotto, which is a mesmerizing process.  The ingredients are quite simple:

Suppli Ingredients 1

3 Tbsp butter
1 small onion, diced
2 cups Arborio rice
1/4 cup chopped fresh parsley
6 cups chicken stock (not pictured), heated in a separate saucepan

AND

Suppli Ingredients 2

2 eggs, beaten
1 cup grated Parmesan cheese
15 mini mozzarella balls (approximately 6 oz. of cheese)
1 1/4 cup seasoned breadcrumbs, with 2 Tbsp ground flax seed mixed in
15 small basil leaves

To make the risotto:

  1. Melt butter in a large heavy saucepan.
  2. Add onions and saute 4 – 5 minutes, until translucent.
  3. Add rice and toast for 1 – 2 minutes, stirring constantly.
  4. Add a ladleful of the hot stock and stir constantly until all the stock is absorbed by the rice.  Repeat until all the stock is added and risotto is creamy.  The entire process should take approximately 220 – 30 minutes.
  5. Remove from heat and stir in the parmesan cheese, parsley and eggs – be careful to add the eggs slowly and stir vigorously to avoid scrambling the eggs.
  6. Spread on a half sheet pan and cool completely.

To make the suppli:

  1. Heat enough canola oil in a heavy saucepan to cover the suppli when frying.  Heat oil to approximately 180 degrees F.
  2. Divide the risotto into 15 portions.  With damp hands, take one portion and form it into a ball in your hand.
  3. Make a hole in the ball with your index finger and insert a basil leaf and a mozzarella ball.  Cover the hole with rice so that you end up with an oval with the cheese in the middle.
  4. Roll the suppli in breadcrumbs and place on a platter.  Repeat to form all suppli before frying.
  5. Lower a few suppli gently into the hot oil and cook for approximately four minutes – turning to brown evenly – until golden brown.
  6. Remove from oil and drain on paper towels.
  7. Serve hot.

I made a salad to go with the suppli.  I started with a nice spring mix and added grape tomatoes and peppers from the garden, a little feta cheese and a few toasted pepitas. I made a quick vinaigrette, dressed the salad and dinner was ready.

Suppli & Salad

The salad was crisp and refreshing and the suppli were warm and crunchy with creamy, oozy mozzarella seeping out of the center.  Mmm mmm mmmm! Now we’ve got our fingers and paws crossed that Kissy’s breakfast tomorrow morning is as comforting to her as tonight’s dinner was to us!