Typically through my menu planning process, I go through pretty much everything I purchase if not in the first week, then definitely in the next. But there are those rare occasions were the beckoning of a Polvo’s Crackerita is too strong or I’m just too darned tired to cook after baking in the kitchen. I decided to check my pantry for these rare occasion relics that might be lurking in my pantry and found cream of mushroom soup, piquillo peppers in a jar and canned whole cranberries. As I sat trying to remember what recipes these ingredients were for originally, I started researching some new fun ones to try and voila lambs, I found two!
Bobby Flay’s Loin of Lamb Marinated in Merlot, Garlic and Parsley with Piquillo Pesto. Now I didn’t change much except for, well, the main protein. We are on a tight budget after all the wedding festivities so I turned to my most favorite, cost-effective cut of meat – flank steak. It’s juicy, flavorful and worked beautifully with this marinade. Talk about simple and quick. I marinated the steak, made the pesto (in our new food processor, yippee!!) and then when David got home, I threw the steak on the grill and bam dinner was done. I turned this into a small salad with arugula, bleu cheese, halved cherry tomatoes and then placed the steak on the greens and drizzled the pesto on top. I also had enough pesto the next day to make David a snack with pita chips. Am I getting good wife points yet?
Moving on to the cranberries. I found this Jack Quesadillas with Cranberry Salsa from Cooking Light…yum! Keep this one in mind for the upcoming Thanksgiving holidays for sure. Although I substituted
rotisserie chicken for turkey, what really makes it is the salsa. I can see canning this and giving it as pretty holiday gifts or it would even be great over some baked brie or on an old shoe, seriously it’s really good. I made extra and now we both have quesadillas and cranberry salsa for lunch today. YAY!
Now, what the heck am I going to do with that Cream of Mushroom soup?