16 December 2010
Some Red Chile Chicken, the Roasted Red Peppers with garlic, and the Chile Glazed Maine Shrimp from recent meals, with a lot of the red chile oil. Heated them all up together in the glass bowl together and it was delicious!
You could make this intentionally and put over some grits. Maybe a salad on the side?
Leftovers – 8 December 2010
We had a lot of the roasted root vegetables from Thanksgiving that needed using up. The combo I came up with was really good, perfect for a cold winter night.
One package of meatloaf from the freezer, sliced and crisply toasted up in a large skillet. Made the gravy from Doña Maria Mole. Followed the directions to heat a bit of oil in a skillet, then add the mole and heat. Then I add chicken stock to thin it out a bit.
We had a lot left over, and we ate them all. Various vegetables, like turnips and celery root and carrots and potatoes that were cooked under the turkey. Warmed up in the microwave, uncovered to avoid steaming them.
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