Bourbon adds even more flavorful to juicy steak. Don’t overcook your meat! The steak will continue cooking after you remove it from the heat. And let that thing rest 5 to 10 minutes before slicing in. Patience really is a virtue.
Grilling lettuce?! Yep, we’re a little crazy, but this technique is actually quite delicious, not to mention a fantastic way to use up slightly wilty greens that have been hanging out in your fridge for a little too long.
Yes, you can make your own sushi! Just be sure to get your hands on super duper fresh fish. And don’t expect your first (or second) round of rolls to come out looking perfect. It’s all about the taste, right?
We all know the feeling… discovering some nearly unrecognizable food substance wasting away in the back corner of the fridge. After the gag factor passes, a wave of sadness and possibly even anger rush over you. How could you have forgotten about that perfectly cooked fish?! Or that fluffy as can be rice?! What a waste!
With a little creativity and planning, you can put your leftovers to use before they turn the corner of inedibility. Because we all love the feelings associated with saving time (less trips to the grocery store please) and saving money (purchasing less food = increased Prosecco funds!). We also enjoy cooking up something tasty of course.
And yes, you do get bonus points for being “green” and reducing food waste.
Deviled eggs are the prefect before-dinner snack. It’s quite difficult to stop after inhaling just one! Up your deviled egg game by topping them off with a dusting of paprika and freshly snipped chives.
Curry with eggs?? Yes yes it works! If you need a little (and by a little, we mean a lot) of flavor in your life, whip up a bowl of curry then top it off with sliced hard boiled eggs for a boost of protein and a tasty contrast of texture.
Perhaps you have half a can of beans loitering near the back of your fridge. Or, if you’re the ambitious sort, a container full of beans you cooked up yourself. If your beans have been sitting around for five days, it’s time to put those protein and fiber-packed guys to use.
There are a lot of different directions you can go here depending on what kind of beans you have on hand. Chickpeas go well with Greek flavors, like tomatoes, cucumber, and feta, while black beans, pinto beans, and kidney beans pair well with Southwestern flavors, such as corn and cilantro.
Blend up beans with garlic, citrus, oil and herbs then dunk some veggies (and definitely chips) in there.
Maybe you didn’t polish of all of your veggies for dinner. Not to worry, roasted veggies will keep in your fridge for five days up to a whole week! Time to introduce some carbs into this situation. Balance, right?
Pasta and veggies also work well together. Fold roasted veggies into pasta with bright marinara, herby pesto, extra virgin olive oil, or even a decadent cream sauce. You’re going to need a very large bowl!
Just like chicken, cooked veggies can get all cozy between two slices of bread. Spread some creamy, tangy goat cheese in there to really get the flavor party started. Or, keep it vegan by opting for hummus instead.
We know you’ve heard it before… eat your greens! Turn your good intentions into something delicious without letting your greens wilt and go to waste. Your greens will start to get sad after about four to five days in your fridge. Although if you’re lucky, sometimes you can keep them around for one week.
We promise, you can’t even taste the greens. Throw enough fruit and nut butter in there and you’ll be wishing you whipped up a second glass. Spinach works the best in smoothies, but you can also try out kale or even lettuce… just start with a small handful and work your way up to Popeye status.
Fried rice is definitely the obvious choice here, but a delicious choice nonetheless. Plus quick and easy. Did we mention you can use pretty much any protein you want? Chicken, pork, shrimp, and tofu all work well. This scenario is sounding more and more appealing by the second.
Make your pot of soup a little more filling by throwing a couple handfuls of cooked rice in there right before serving. White and brown rice are both perfectly acceptable options.
Eyes bigger than your stomach? Perhaps you had every intention to inhale that entire loaf of fresh bread, but two days later it’s still residing on your counter and has gone a bit stale. You could always make avocado toast, but you do have more options.
Let this salad sit before serving so the bread cubes have a chance to soak up all the wonderful flavors. Day-old bread actually works better than fresh bread, which will get too soggy. Serve room temp, or chilled, if necessary.