by Molly Jo Realy @RealMojo68
Hey y’all! I’m so excited for this recipe post!
Last week I celebrated my new career by going to WinCo. Along with a new day gig at the local paper’s ad and digital marketing division, This Girl got paid to present on social media vs. marketing at WOK in Bakersfield, and I bought food with that thar income. So I guess social media really does put food on the table.
Now, the day job won’t start for another day or two, but I quit the old job last week so I could take a few days for things like editing and cleaning and cooking and writing. (Can I get a woot! woot! on that last one? All right! Raise the roof with that noise!)
Girlfriend, let me tell you. My house hasn’t smelled this good since the Christmas cider two years ago. But these smells are a different cooking aroma. Lemme tell ya.
I made two recipes in the last few days. The first is a take on my Cheese Fondue. Now, I’m not gonna tell you how I made it, ‘cuz it was a little strong. Okay, so I’ll tell ya. But the printable recipe will have the better version.
I took 2 cups shredded Cheddar cheese, 2 cups shredded Italian 6-Cheese blend, one bottle of pumpkin beer, one bottle of regular beer, one packet of onion soup mix, two tablespoons of cornstarch, and a few dashes of salt and pepper. Honey, it was a lot. And it was spicy. Like, onion-spicy. You know those cooking shows where they tell the contestant to not do that? Yeah. Don’t do that. Instead, follow this recipe:
- 1 bottle beer
- 2 cups (8 oz.) shredded Cheddar Cheese
- 1 TBS flour or cornstarch
- salt and pepper to taste
- Carefully pour the beer into your fondue pot.
- Turn on medium high.
- While the beer heats up, toss cheese and flour in a small bowl.
- Once the beer is warmed but not boiling, add cheese.
- Stir occasionally, until melted thoroughly.
- Reduce heat to medium.
- Serve with dippers such as diced meats, crackers, fruits, and vegetables.
As you can see from the photo, we enjoyed dipping pretzels, apples, diced meat, and a variety of vegetables.
That was Saturday.
Now lemme tell ya what was for dinner the next day.
This one’s just as easy-peasy. [And you can click on the photo to download the recipe for this month’s PDF.]
But wait! There’s more!
What’s a girl to do with leftover cheese fondue and BBQ pork?
Aww, yeah. You know where this is going, don’t you, my hungry little Swarm.
Ladies and gentlemen, I present to you the Toasted MoJo Melt Sandwich:
Just look at those layers of BBQ pork and caramelized onion covered with tangy cheese fondue on crunchy toast. The perfect blend of smooth and savory in every bite. I just found a new meal to feed my people. Honey, I’m gonna open a restaurant with this sandwich, it’s that good! Served with a few chips, apple slices, and some refreshing citrus-infused water, there ain’t nothing better on the block.
But don’t take my word for it. Until my restaurant dream becomes a reality, you’ll have to make it on your own.
What are some of your favorite ways to combine leftovers?
TWEET THIS: What are your favorite food leftover combinations? @RealMojo68 @WinCoFoods #amcooking #ameating
TWEET THIS: When two good recipes make a third. @RealMojo68 @WinCoFoods #amcooking #ameating
And Frankly, My Dear . . . That’s all she wrote!
[To order your copy of The Unemployment Cookbook, please visit New Inklings Press.]
I’m the worst at making leftovers work together – this is a great idea!!
Very creative with the leftovers!
William Kendall recently posted..The Feathers, The Roses, and The Fleurs-De-Lys
Those sandwiches sound awesome! Our latest discovery: scrambling supper’s leftover roasted vegies into eggs for breakfast the next morning. Add a little grated cheese for that extra oomph!