What’s In the Fridge?
So how many times towards the end of the week do you have a few leftover ingredients and not sure what to do with them? This series of recipes will share some ideas that we have on hand and what we did to make them a meal. These dishes will not focus on the amount of the ingredients but just how they came together in a dish. You can switch out whatever you and/or your family like. We hope you enjoy these dishes.
I needed something quick to have for dinner and didn’t want to run to the store to get any ingredients. I dug through my fridge, freezer and pantry and came up with this recipe which was quick and very satisfying. As always, this is not really a recipe but just to show how you can pull a meal together with what is on hand.
SHRIMP TACOS
Flour tortillas
Frozen raw peeled and deveined shrimp
1 packet of Asian dressing (left from one of those bag salad mixes)
Blackened Seafood Seasoning
Butter and olive oil
Spinach (from our garden)
Cherry tomatoes halved
Sriracha Aioli (I used Stonewall Kitchen brand but you can make easily by mixing mayo and Sriracha sauce)
Tri color Tortilla Strips
Fiery Chile Limon chips - crushed
Cilantro
Thaw the shrimp and then marinate in the dressing for about 30 minutes
Warm the tortillas in the microwave
Drain the shrimp and sprinkle with the seafood seasoning
Heat saucepan and add butter and oil to heat, add shrimp and cook until done on both sides - this takes less than 5 minutes
Spread a thin layer of the aioli on the tortillas, add spinach leaves, top with shrimp, tomatoes, tortilla strips and crushed chips. FYI the Limon chips are very spicy and we really didn’t like them by themselves, however I have been crushing them slightly and adding them to any dish that needs a little crunch and spice and they fit the bill for that.
Also, I love the Stonewall Kitchen Aioli’s! I use this one, as well as the Mango Habanero as well. They come in quite handy on many dishes to add that extra zing.
Enjoy!
Buffalo Chicken Bowl
Serves 2-3
1 small box of Quinoa (any flavor) prepared according to package directions. (I think for this one I had an olive oil and herb flavored box)
1 lb chicken breasts
1 avocado diced
½ of red pepper diced
½ mango diced
2 tbs fresh cilantro
Buffalo wing sauce
Buffalo wing sauce aioli (see below)
Prepare the Quinoa and set aside
Pound the chicken breasts to even thickness and marinade in plastic bag with a 1/2 cup of wing sauce for 4 hours (or even overnight)
While Quinoa is cooking dice the red pepper and mango and slightly chop the cilantro
Make an aioli from ½ cup of wing sauce and add either sour cream or plain Greek yogurt and light mayonnaise ( ⅛ cup of each) to taste. Set aside to let the flavors blend. This can be made ahead of time and refrigerated.
Prepare the chicken by either grill, sauté or oven baked. Let the chicken rest for 5-10 minutes and then slice
Dice the avocado
Plate all the items and top with the aioli sauce and serve
Again, this is simple and flexible and makes a beautiful presentation. Enjoy!
SMOKED PORK TENDERLOIN WITH ORZO
Serves 4
1 smoked tenderloin (see notes below)
4-6 oz orzo pasta
1 tbs olive oil and 1 tbs butter
½ red pepper diced
Diced cherry tomatoes
4 oz sliced mushrooms
Salt, pepper
1 avocado sliced
To smoke pork tenderloin - season with your favorite pork seasoning (we used a fairly spicy one) and olive oil the night before. Prepare the smoker and smoke for approximately 2 ½ hours at 225 degrees. Remove and wrap in foil and allow to sit for about 1 hour. You can then slice and use or put in the refrigerator for 3-4 days.
Slice tenderloin and if cold heat in skillet for just a few minutes until heated through turning slices once or twice. Remove from skillet
Prepare orzo pasta to al dente and drain.
In same medium skillet heat butter and olive oil; add pepper and mushrooms cooking till water evaporates from mushrooms; add diced tomatoes and season with salt and pepper. I like to use Seasoning Salt as well. Remove from the skillet.
Turn heat on low. Place sliced pork tenderloin down the middle of the pan, add orzo, mushrooms, tomatoes, and peppers on the side and then top with avocado slices. Enjoy!
SPAGHETTI WITH MUSHROOMS AND SPINACH
Serves 4
8 oz spaghetti cooked and drained
1 tbs butter and 1 tbs olive oil
4 oz sliced mushrooms
1 shallot diced
½ pkg spinach
1 cup cooked diced chicken
8 oz heavy cream
Fresh parm cheese
Salt & Pepper to taste - I used a sriracha salt)
Cook spaghetti to al dente, drain and set aside
In medium skillet heat butter and olive oil, add mushrooms and shallot and cook until tender.
Add spinach and chicken till heated.
Add heavy cream and cook until slightly thickened; add spaghetti and continue cooking until thickness of cream is saucy.
Top with parm and salt and pepper.
Easy meal that can be easily adapted to what is on your hand in your fridge. Enjoy!
