Pot Roast Dumplings

I was recently given a “Cheftovers Challenge” by a friend of mine: Do something interesting with leftover pot roast.  Challenge accepted.  She said most of the time she just breaks it up and loads it on a pile of egg noodles with the rest of the gravy for “round two.”  I call that unimaginative, and unexciting.  Gotta do better for your family and your guests. And I was ready to be adventurous and try something out of my comfort zone, Asian cuisine.  I was going to make dumplings with this!

leftover pot roast

This past week I made what was likely the most tender and flavorful pot roast I’ve ever prepared.  (Let me know if you want the recipe for that too)  It was very juicy and much too much for our family.  I blame it on the BOGO deal at the grocery story (only large ones left).  There was plenty left, that I tore apart easily with a pair of forks.

In the interest of full disclosure, I don’t ALWAYS have EVERYTHING I need to execute the ideas I have for my leftovers.  In the same way it “takes money to make money” sometimes it takes food to make food, so to speak.  I finally ventured into to the Asian Food Mart just a couple blocks from my house to get what I needed to make my dumplings, won ton wrappers.  They were $1.99 for a frozen block of them.

leek filling

Next, I surveyed the fridge for more things that would complete the filling for my Pot Roast Dumplings.  I uncovered some sauteed organic leeks I had remaining from the Sunday morning quiche I made.  Hate to have any organic produce go to waste.  I added those to a small food processor and slowly poured in some heavy cream until it became the thick (slightly sticky) and creamy consistency I was going for.

green onions

Then, for variety, I grabbed the beautiful green and purple organic green onions I also had, beckoning to be utilized in an Asian dish.  For this filling, I thought I’d try cream cheese, and I had some chive and green onion…perfect!  I used the same food processor to blend those ingredients until it was enough to bind to the leftover pot roast.

green onion filling

Now it was assembly time.  I did refer to a couple of other dumpling recipes to see if I was on the right track on portion size, filling and assembly/cooking instructions.  I placed a half dozen won ton wrappers on a large cutting board and put about a tablespoon of one of the fillings, then an equal amount of the shredded pot roast.  I had enough to make about two dozen dumplings.

filling pot roast dumplings

Then, I moistened the wrappers around the filling with water and a small pastry brush, gathered the edges and pinched them together.

assembling pot roast dumplings

I put about a tablespoon of vegetable oil in a frying pan and placed the dumplings in batches in the hot oil to fry until the bottoms were brown.  Then I carefully added about 1/4-1/2 cup water in the frying pan and covered it until the dumplings were steamed and cooked through.

frying pot roast dumplings

For the dipping sauce, I first read through a handful of recipes, and worked on a soy ginger version, something that was hot and sweet.  I sauteed some garlic and ginger in a little vegetable oil.  Then I added soy sauce, brown sugar and a pinch of red pepper flakes until it thickened up.Now I was on to something!

beef pot roast dumplings

Challenge completed.  I’d taken some tasty pot roast, a few kitchen staples, some special organic produce, and a single “new buy” to make what was easily the best heavy appetizer/light dinner I’d made in a while.  My guests gobbled them up.  So, now that I’ve tackled pot roast, whatdayahave for me?  I’m ready for what you throw at me.  

Double Dipping

When I had some girlfriends over for a little red wine and red carpet reviews during this awards season, I made a few of snacks for us to nibble on.  After all…we weren’t the ones who had to squeeze into one of a kind gowns that fit like a glove.  Among the apps we passed around while sharing thoughts that were equal part admiration and jealousy, was a creamy shrimp dip.  Knowing it wouldn’t keep if it sat out as long as these awards shows last, I put half of the recipe I made in the fridge.  And I had about two cups leftover.  Better make use of it…there was good shrimp in that!  

leftover shrimp dip

At least once a week, I find ways to use tortillas.  And taking a look in my fridge, I also spotted the rest of that salsa verde I was looking to use up (See previous post-Freezer Games)  I thought about using this creamy shrimp dip as the base sauce for some enchiladas!  Besides the shrimp, It had cream cheese, sour cream and mayo in it, plus some celery, green onion and cocktail onions (which I used instead of the pearl onions the recipe called for) I didn’t know if it would work, but you won’t know unless you try.

First step was to grill up the single defrosted chicken breast I had in the fridge (also something I needed to use before it spoiled).  I seasoned it with salt and pepper, cumin, and chili powder, then cooked it on a grill pan.  My husband, who by now could smell what was developing in the kitchen, wisely suggested I shred the meat.  It was a good call.

shredded chicken

Having the chicken in that form made for a better filling and, I think, stretched that one breast a little bit further.  Gradually, I added spoonfuls of the shrimp dip until the filling was the consistency I was going for.

chicken enchilad filling

I put about 3-4 tablespoons of the filling near one end of a tortilla, tucked that end underneath the filling and rolled it tightly.  Then I put them seam side down in a greased casserole dish.  I repeated the process until the filling was gone (had enough for four, perfect!)

salsa verde on enchilada

I also had just enough salsa verde left over to pour over the four enchiladas.  I topped them with a shredded Mexican cheese blend, covered it with foil and baked my “double dip delight” at 350* until it was warmed through and the top was bubbling.

chicken and shrimp enchiladas

I was really pleased with the way these creamy chicken and shrimp enchiladas turned out, and it was all inspired by a little leftovers from a little girl time.

This weekend is the Academy Awards.  What are you making for your watch party?  More importantly, what do you hope you have leftover?

“sCRUMBtious” Shrimp

I like potato chips a whole lot.  And it always pains me to toss the end of the bag away, along with all those perfectly good crumbs.  But until this week, the only way I knew to consume them was through a very undignified method of upending the bag and pouring them into my mouth.  Not ladylike.

I love to take a whole Sunday afternoon and just experiment in the kitchen.  This week I was able to try out a handful of things.  Some things worked, some didn’t (I’ll spare you the details of the failures).  The results of what did work was pretty damned tasty.  Potato Chip Crusted Shrimp with a pair of dipping sauces, Honey Sriracha and Chipotle BBQ.

leftover Lays

I grabbed the remnants of what was a jumbo bag of Lays chips out of my cupboard and crushed them inside the bag (less mess!!) I used my hands and a rolling pin.  When then were almost the size of bread crumbs I was satisfied.

potato chip crumbs

Since the chips were already moist (and seasoned) and the shrimp I was working with were wet, I chose to skip the usual 3-step breading process: flour, egg and breading…and just go right to the breading.  The coating would probably stick better with the standard method, but I was looking to use up my calorie count with the chips instead of the flour and egg.  I coated the shrimp in the potato chips crumbs and thought it best to move quickly before they dried and fell off.

potato chip coated shrimp

A chef friend of mine, Brandt Evans, taught me how to make pretzel crusted trout, and one of his tricks was to add oil (about a tablespoon of canola) to a cold pan and then put the seafood in, to avoid burning the coating.  I tried that in this case, and it worked well.  It goes against what most of us know, but it’s the right call here.

fried potato chip crusted shrimp

This step just took a few minutes on the frying pan.  I put it on medium/high heat and they were golden brown in only about 3 minutes.  Now, prior to browning up the shrimp, I started experimenting with the dipping sauces.  First thought: Honey Sriracha.  I’m very in to “sweet heat” nowadays.  And it was done in no time at all.  I just put a couple of teaspoons of honey in a ramekin and heated it up so it would mix well with a dash of Sriracha, my new favorite hot sauce.  This step is up to you, however hot or sweet you want it.  Find your happy place.

chipolte BBQ sauce

If you don’t keep Sriracha in your fridge, try a Chipotle BBQ variety instead.  I just put a couple of tablespoons of BBQ sauce in another ramekin, and added a dash of chipotle chili, and the same amount of cumin for some smokey flavor.  I fired that up in the microwave to heat it up.  Both sauces were good.  But I preferred the Honey Sriracha.

The end result of this experiment was a great appetizer.  But you could certainly apply this to a larger volume of shrimp and be pretty satisfied!  I encourage you to try something in the kitchen this week…and report back!