tonight was a creative night in the kitchen. after last night’s football feast, i have a fridge full of left overs (it is a beautiful sight). my game plan is to use everything i typically don’t use first. good plan? i think so.
tonights dinner was a grilled sandwich; i used left over apricot dipping sauce from the chicken wing recipe & ricotta smothered on whole wheat slices of bread.
at first, you get the crunch of the crusty, toasted bread, then you get hit with the texture of the smooth, light cheese mixed with the sweetness of the apricot sauce.
i served kale chips along side the sandwich.
kale chipspreheat oven to 425 degrees 1 bunch of fresh kale, washed, stemmed and cut into chip size bites toss with 1 tablespoon of olive oil and place on single layer on cookie sheet sprinkle with salt place on top rack of oven and bake for about 5-7 minutes, flip and bake additional 3 min (or until crisp). serve immediately
for dessert i had left over fudge brownies made fancy with extra cayenne (cause i like it spicy). the brownies were amazing by themselves, but the extra bit of heat added another layer of wonderful, tingling flavor.
i love leftovers, faith