What’s in the fridge?

So I have been trying to think lately, what recipes in my kitchen arsenal are blog worthy. But I am constantly changing my recipes based on what I have in the fridge. I hate running to the store last minute, so I usually try to make do with what I have. Saturday was a busy day, I had no dinner planned, and we were headed out the door in a short while, so it was “what’s in the fridge?” time.

Usually the first ingredient I think of when time is short is bacon. It’s versatile, quick to cook, and a little goes a long way in many dishes. Oh, and it’s delicious. I thought I might have just enough to do BLTs so I started cooking it up.


But alas, I had forgotten the tragic failure of our tomato crop this year due to SO MUCH RAIN. The poor babies had succumbed to a moldy and mildewy fate, so no tomatoes. Okay, no problem. The fridge holds the answer! I still wanted some kind of sandwich, so I pulled some homemade ciabatta rolls out of the freezer. Don’t hate me because I had homemade ciabatta in my freezer. I figure most people don’t, and usually neither do I, but I made an experimental batch a few weeks back, and we still had some. Usually I buy them at costco, or any other crusty roll or even sliced french bread will do. We just like ciabatta around here because it’s nice and chewy. I sliced them in half and put them on a cookie sheet. The fridge next produced-


Another Costco product that I always have on hand. I live with a frenchman so chevre is a must around here. You should hear the food conversations we have around here sometimes, like-

“What do you mean there’s no chevre left , woman? ” or

“Mom, it’s been like a week since you made us any brioche or creme brulee.”

Well, not exactly like that, but I acknowledge that our general menu isn’t exactly normal.
The good news is, lots of cheeses will work with this “recipe”. A sharp cheddar is your next best choice, moving down to the milder cheddars, provolone, or even gouda. But maybe avoid the cottage cheese. The goat just has a wonderful tang that goes surprisingly well with our next contestant-


Yep, jam. I voted for apricot here, but fig is also nice. I don’t like berry jams with it so much, but they work in a pinch. Trust me on the jam and cheese thing, and start spreading.


The bacon was cooking nicely, but it was also shrinking dramatically as it always does, and I didn’t think it would be enough. As luck would have it, the fridge next revealed six leftover chicken fingers. I chopped them up.


I added them to the bacon in the pan. Now we had something to go on.


I have used leftover pork roast for this, or you can just chop up a couple frozen chicken breasts too. Lots of options here! Divide the meat evenly over the rolls, and here’s where you separate the men from the boys. Thinly slice some onion and take a poll to see who would like the added onion flavor or who will ‘definitely puke’ if they even smell an onion.


The sandwich is good like this, but the ingredients tend to fall off, so I usually sprinkle some shredded cheese on the top, just to melt and hold it all together while it broils.


And then you broil it! Just until the cheese starts to brown and it’s all melty and crispy and smells really good. This combination of flavors may seem unusual, but all my menfolk gobble it up. And I do to. Serve it with potato chips and baby carrots if you are rushing out the door, or any other side you prefer if you have more time.


Maybe next time I’ll show you how I make easy french fries. Enjoy!


4 thoughts on “What’s in the fridge?

  1. Wow…you could convert even the staunchest hater of leftovers! Looks fabulous! I need that sandwich now. And I wasn’t even hungry before I read your blog.

  2. I think your ciabatta roll recipe would be blog worthy ;-). We eat ‘French dinner’ a lot which is basically sliced French bread with goat cheese on top (or whatever cheese is in my fridge) broil a few minutes and then eat with salad and fruit if I have it. Feels ridiculously easy, but my crew loves it and since we had it for dinner once with an actual French family, it counts as cooking πŸ™‚

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