Tuesday, December 2, 2014
After days of turkey, turkey sandwiches, and dressing and gravy (all of which I love), I craved something spicy last night. There are many recipes for the main Thanksgiving leftovers, but then there are those bits and bobs in the refrigerator; what to do about them? Spanish rolls! Amounts for this recipe depend totally on what is on hand and to taste, so no specifics are given. Filling: (with what was in my fridge) grated cheddar cheese, finely chopped hard-boiled eggs and olives with a clove of garlic (I used the food processor), enough bottled salsa to moisten (supplemented with a dash of sriracha), sliced scallions, a splash of olive oil, salt and pepper. My handful of olives happened to have rosemary and thyme included, but any herbs, or none, would do. Mix well and stuff into leftover dinner rolls (I had ten). For dinner, I wrapped two in foil and heated in a 350-degree oven for 20 minutes until the cheese was melted. The rest I bagged in plastic to go in the freezer. Hot, spicy, satisfying, and a lot of space cleared in the fridge.
It was a good day.