Tuesday, September 8, 2009
Reworked leftovers, Ole!
Even after a burger went out the door for a workplace lunch, there were still a few more left. Where they already had cheese on 'em, I got inspired to make some variation on Mexican food.
I pulled out some pre-made sauce (from the packets I bought when we were in Mexico during March) and used it to make a pan full of enchiladas. Some have the cheesed-up buffalo meat, others have cheese and onions. There's even one that's completely experimental: stuffed with mushrooms and lamb (a small chunk of lamb had been hiding out in the freezer).
With an avocado, the last bit of lettuce and a couple of garden tomatoes for the Dear Man, looks as though we've got ourselves a nice, warming supper.