As I have mentioned before, we are believers in using leftovers, preferably in a different way than the original. Since we didn’t have as many people as anticipated for New Year’s Eve and I always have too much on hand anyway, it’s been a little trickier this time. I did give away three batches, but two of those were planned as part of the “having extra” anyway.

We did shrimp Alfredo one night and two different soups were created; the one I do as a low carb and Hubby made one for him which was definitely not low carb with a southwestern flair. His used the “Cowboy Caviar” as a base which is what took him in the southwestern direction. I found the remaining jalapeno from that and will roast it tonight for a variation on the Everglades sauce for fish. The regular ingredients are shallots, capers, key lime juice, butter, oil, and rum. I’ll use shallots, roasted jalapeno, lime juice, butter, oil, and Chaca – a Brazilian liquor instead.

The bag of peppers is the final vegetable we need to use so those will also be roasted tonight for a side. We also have salami and pepperoni left from a small deli tray which will get used in a matriciana sauce for Thursday’s pasta dish after I pick up some prosciutto. The nice thing about that dish is you can use multiple different meats in it or go with just basic prosciutto. The remaining frozen garlic bread loaf will last for a while as will the last pork tenderloin. We almost always have one of those in the freezer in the same way of having certain things in the pantry. A tenderloin is so versatile you can go in multiple culinary styles depending on the mood; very much like with chicken.