Guess what everyone? I’m starting a freelancing job! It will be at an ad agency in the city, and I’ll be working part time, 3 days a week for now. It’s been a year and one month since I quit my last job (oh how time flies). Thankfully my time off hasn’t been wasted because I started this blog! If you’ve been following along, you know that I’ve been working on a bunch of house projects.
I am ready to go back to work though to stimulate my brain again! So grateful that it’s part time for now so I can slowly ease myself back to work. Excited for the opportunity! And don’t worry, I’ll still be posting on Mondays, Wednesdays, and Fridays.
As promised, today’s post will be my chorizo mussels recipe. Remember that osso buco recipe? The leftover broth becomes so flavorful, and it’s perfect for this meal.
It takes less than 15 minutes to prep and 10 minutes to cook.
1. Clean mussels by running through cold water and debeard (pull out the little fuzzies/stringy bits that are stuck on the shell). Throw away any mussels that have open/broken shells.
2. Boil the osso buco leftover broth, then add the chorizo into the pot and boil for 5 minutes. Once you’re ready to eat, put the mussels unto the pot and cook until shells open (about 5-8 minutes).
3. Serve with bread and enjoy!
Pretty awesome that you can make two meals with one pot! Plus, this meal basically is prepped and cooked in less than 30 minutes. Can’t ask for an easier dinner!
Do you like mussels? How do you like them prepared? Is this something you can cook at home?
This week has been dragging along… The week started with a 5 mile run and 2 hot yoga classes, so I was proud of what I accomplished. Then MG and I got into a huge fight, he flew to Chicago for work, and I just ate a lot of carbs to make me feel better. And then surprise! MG sent a delivery of flowers while he was on his work trip. I’m spoiled by him, I really am. I’ll make him a scrumptious dinner tomorrow night, and we’re probably going somewhere fun this weekend.
I have another delicious recipe for you today! It’s one of those recipes that are my clean-out-the-fridge dinners. I’ll whip up this enchilada casserole after we have “taco night” and an abundance of leftovers. During make your own taco night, there’s usually no more meat left, but lots of beans, tortillas, and a package of shredded cheese. Is that the same with you?
When my friend wouldn’t take the leftovers, I challenged myself to use the ingredients so it wouldn’t go to waste. With some enchilada sauce, ground beef, garlic, and onions, I created my leftover enchilada casserole.
Leftover Enchilada Casserole servings: 8
6-8 medium tortillas, cut into stripes
1.5 pounds of ground beef
1 medium onion, diced
2 cloves of garlic, minced
2 cups of enchilada sauce
1 cup of black beans
1-2 cups of sour cream
2 cups of grated cheese (I used cheddar and Monterrey Jack)
Salt for tasting
1. Preheat oven to 350°F.
2. Cut the tortillas in a half and into strips. Drizzle olive oil on a skillet over medium heat, and cook a few of the tortilla strips until crisp on each side and set aside on a plate lined with a paper towel. You may need to do cook the tortilla strips in batches until all remaining tortillas are cooked.
3. In a large pan, add olive oil and fry the onion and garlic for 2 minutes. Then add the ground beef and stir fry for 8-10 minutes. Drain the stir fry to remove drippings.
4. Now take a 9×13 casserole dish, and spread 1/2 cup of enchilada sauce to coat the bottom of the dish. Then add slices of crispy tortilla as the second layer, slightly overlapping. Layer on ground beef/garlic/onion mixture evenly, then another layer of enchilada sauce. Spread on sour cream and sprinkle cheese.
5. Repeat layers! Layer on the rest of the ingredients to your desire but end with cheese. Mine goes something like this: enchilada sauce, tortillas, beef, sauce, cheese & cream, tortillas, beef, beans, sauce, cheese & cream, sauce, beef, tortillas, cheese.
6. Bake in the oven until cheese has melted (about 20 minutes).
One great thing about this casserole is that you can make this recipe and freeze it so that the leftovers do not go bad. Once prepared, wrap it up in aluminum foil and stick it into the freezer. The night before you want to make the casserole, put it in the fridge to defrost, and simply bake before you eat it. Baking time may be a bit longer so that all layers are thoroughly heated (approximately 30-40 minutes).
Another awesome thing, use whatever ingredients you like – beans, lettuce, tomatoes, whatever you’ve got! Like I said, use your leftovers and clean out your fridge.
Such a great way to finish up leftovers, and also a great dinner idea if you have friends/neighbors/family members come over on a whim. Who says you can’t serve a guest leftovers!
What are some of your favorite clean-out-the-fridge/leftover meals?
Have a great weekend!
Pro-tip: I always keep ground beef and chicken breast in the freezer. These are very versatile ingredients with lots of dinner options. Just throw them into the freezer, defrost day-of, and use it for dinner!
How was your Thanksgiving? Give me the details on what you ate! Did you also go shopping afterwards to walk off some of that food?
MG and I decided to go to the stores at 10pm to digest. This season there isn’t much that is our on wish list, so we didn’t purchase anything, but it was super fun to people watch.
Now that Thanksgiving is over, you may have a bunch of dinner rolls left over. Or maybe you have so many leftovers that your bread is going stale because who wants sandwiches when you can have turkey and stuffing with a side of green bean casserole for lunch.
Instead of throwing all that bread away, make bread crumbs!
Half a loaf of bread or 10 rolls, torn into 1-inch pieces
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1. Preheat the oven to 300 degrees F.
2. Place all of the ingredients into a blender or Magic Bullet. Pulse until the bread becomes crumbs.
3. Spread the crumbs evenly on a baking pan and bake until the crumbs are crisp and begin to brown (about 5 minutes).
4. Cool the crumbs.
5. Transfer to an airtight container and store at room temperature (for up to 2 weeks) or store in the freezer (for up to 6 months).
Mine are going in the freezer
Bread crumbs are so versatile. You can make crab cakes, fried eggplant or zucchini fries, baked fish, veggie patties, or even meatloaf. What are your favorite recipes that include bread crumbs?
Don’t let food go to waste! What other leftovers do you have? Let’s come up with a solution!