Love Your Leftovers (and your garden): Veggie & Chicken Topped Zucchini Pancakes

What’s for dinner?

I’ll bet this question is uttered in every household in the world at least once a week, if not more often. And if you answer this question, I’ll bet what happens to me also happens to you – you get in a rut. We all get in ruts from time to time, whether it’s with the food we eat or in some other area of life.

For Jeff and I, the dinner rut has been quesadillas for quite some time. If we can’t decide what to make for dinner, we fall back on quesadillas. We scrounge through the fridge and fill them with whatever we find. The beautiful thing about quesadillas is that they are soooooooo incredibly flexible. They can be filled with any kind of meat (or none), any kind of veggies (or none), beans, sauces, cheeses, etc.

In keeping with our rut, Jeff suggested chicken quesadillas for dinner on Thursday night. And I agreed…..that is until I looked in the fridge.

But I am getting ahead of myself. I began my dinner preparations in the garden. I picked a zucchini, an eggplant, some Hungarian peppers and some cherry tomatoes. These things would make a great veggie filling for the quesadillas. I also had two ears of cooked corn on the cob left over in the fridge, which I knew I would add to the veggie filling.

One the way from vine to table (800x530)

After I came inside, I washed the produce I had picked and set it all on one of the dining room chairs to photograph. I know that stopping to take pics during a recipe is not “normal” for everyone, but in our house nearly all food prep stops multiple times for photo ops. So anyway, I photographed the produce and turned my back for just a second to put the lens cap on my camera and make sure it was securely stored out of harms way. MISTAKE. When I turned back around, the cherry tomatoes and one of the Hungarian peppers were missing from the chair and there was dog “schlark” (drool) all over the chair. Kissy, who has been known to eat tomatoes right off the vine, decided she needed a snack. Ugh…….

from Vine to Plate (800x530)So I must admit, I was too lazy to pick more tomatoes so I scrapped them from the recipe. But I was not too lazy to re-wash the produce!

Sauteed Veggies and Chicken (800x530)

Back on track, I began sauteing the veggies and cutting the chicken to add to the saute. I also grated three kinds of cheese – Monterey Jack, Cheddar and Parm – for the quesadillas. Finally I reached into the fridge for the tortillas and a container of leftovers caught my eye. Hmmmmmm ……. interesting ….. zucchini pancakes – my mind started spinning.

For something different, I decided to reheat the pancakes and top them with the veggie and chicken saute and some grated cheese. As I was building my pancake stacks, I realized they might need a little zing, so I pulled out some BBQ sauce from The Shed which is now available at Karn’s (a local grocery store).  The discovery that Shed Sauce is available locally has my Facebook newsfeed atwitter (haha).

Reheating Zucchini Pancakes (800x530)

Reheated Pancakes Topped with Veggies Chix and Cheese (800x790)

with a splash of BBQ and a slice of tomato (800x530)

Many folks from our church – Daybreak Church in Mechanicsburg – have had the opportunity to eat at The Shed while on missions trips to Biloxi and because they loved the sauce so much have been ordering it online. So now that it’s available in a local grocery store, all those Shed lovers are really excited – Jeff included. As an aside, food network is launching a new show about The Shed on August 4th (tomorrow).

Anyway…..I topped my pancake stacks with a drizzle of “shed sauce” and out of the corner of my eye I spied a full-sized tomato on the counter. I thinly sliced it, added it as the final layer of my stacks and seasoned the tomato slices with salt and pepper.

I slid the stacks into a 350 degree F oven, set the timer for 10 minutes and sat down with a book.  After 10 minutes I checked the stacks and decided they needed a little time under the broiler.  I turned on the broiler, set the timer for 3 minutes and waited.

Well, I’m sure you know what I’m going to write and what Jeff said in reaction to dinner……..mmm mmm mmm!

Veggie & Chicken Topped Zucchini Pancakes (800x530)

 

Close Up LYL (800x530)

Don’t dread your leftovers…….love ’em!

Love Your Leftovers: Savory Veggie Waffles

Those of you who have been reading for a while know that I often go on a bender, cleaning out my fridge and making dinner from the dribs and drabs in small containers.  It’s both a culinary challenge and a great way to avoid wasting food and money!

Last night Jeff gave my dad a ride to pick up his car.  Finally – and just in the nick of time – the air conditioning is fixed!  Woooohooooo!  While they went to pick up the car, my mom and I turned leftovers into a delicious meal.  Savory veggie waffles and a refreshing summer salad.

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