A few weeks ago, I needed to make a hearty meal for a six hungry folks in less than 45 minutes. When I opened the refrigerator, I saw a bunch of odds and ends of other meals and a few leftovers from other dishes. I didn't have enough leftovers of anything to reheat and eat or serve, so I need to put things together to create something new.
After plundering though my kitchen and tracking down some poblano peppers, eggs, and ground pork left over from a meatloaf recipe — I was getting closer to dinner. I discovered corn muffins left over in the bread drawer and finally turned to my pantry for a final ingredient or two. I looked right at canned pumpkin — aha! Pumpkin is used in Mexican cuisine — and suddenly a Tex-Mex leftover casserole, with a spiced ground pork and pumpkin layer and a crispy cornbread topping, was born out of what I had on hand.
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from Recipe | The Kitchn http://ift.tt/2ep4njS
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