Scrumptious Happenings in the Barber Kitchen

I view last night's dinner as a success. My proof? Josh took one bite and melted in his seat. The best thing about it was that it was completely thrown together from leftovers and only took about half an hour. Here's the meal:



Stuffed Tomatoes (the real star)
We had a bunch of leftover tomatoes that Josh's sister had grown and given to us, and we needed to use them up. I cut the tops off (though I suppose they might be more stable if you turn them upside-down and cut the bottoms off instead) and scooped out the core and seeds. Then I tossed a piece of bread into the mini food processor, and put the crumbs in a skillet with a little bit of olive oil to brown them. I took leftover Parmesan (in an amount equal to the crumbs) and threw that in the food processor, and then mixed it in with the breadcrumbs in a bowl. I added about 2 teaspoons of minced garlic, some salt and pepper, and enough olive oil so that the mixture would hold together a bit. I spooned the crumb mixture into the tomatoes, put the tops back on, and sprinkled them with salt and pepper. Then I lined a baking sheet with foil, and poured a thin layer of olive oil into the bottom. Place in the oven for 15-20 minutes (maybe more if you are using really large tomatoes) at 450 degrees, and then remove and let cool a bit. Consume, and then melt in complete satisfaction.



Super Easy Honey Mustard Chicken
We had leftover grocery-store-roasted-chicken, the kind with some sort of seasoning already on it, so I just carved off pieces of white meat and coated them with a mustard and honey mixture, put them on a foil-lined baking sheet, sprinkled them with brown sugar, and popped them into the oven at 450 for a few minutes until they were warm and the sauce had started to bubble and brown. Tangy, sweet, and delicious.


Add to this some microwave-steamed sugar snap peas (and maybe a little Chardonnay), and you've got yourself a truly scrumptious, truly easy meal.


A.