Culinary Tip O' the Day: When you are wandering around the kitchen trying to find something quick and easy to make for lunch or dinner--and you just can't face another sandwich--nuke a couple of skin-on potatoes (speared with a knife) for ten minutes, then start digging around your fridge for miscellaneous toppings. Leftover grilled veggies? Awesome. Part of a rotisserie chicken? Use that. Throw some sort of cheese on there, drizzle with the dregs of any type of dressing or marinade that you have rattling around, and VOILA!
My version for lunch today was a little Mexi-cheese blend of which I found a quarter package in the deli drawer, part of an onion that was malingering on the counter (chopped), a grilled sausage (sliced), a drizzle of buttermilk ranch dressing from an almost empty bottle, and some leftover Savoy cabbage slaw on top. TA-DAH!
1 comment:
Glad to see you posting again! I agree, the potato is a great base for what-have-you, in any season.
-Gabby in Albany
Post a Comment