Play it again, Sam

     Cooking for just two people has it's challenges.  I'm always doing the math in my head as I attempt to cut the recipe in half or in quarters to reduce the size of the portions designed for a crowd.  But sometimes I prepare more than enough for the two of us.  You know, the meals that always taste better the second time around, like beef stew, chili and meatloaf.  I have even made chili a day ahead of time just to let it steep and have the flavors mellow and intensify to enjoy the following day.
     But there are other recipes that I follow with the intention of using the left overs in a totally different way, not just a remake of the first meal.  Such was the case last night with the stuffed chicken breasts.  After the meal I cut off the remaining chicken from the bones and diced it up for a chicken salad that will make a healthy lunch for the next few days.  Similarly, cuts of meat like London broil and ham can be reincarnated into a salad, as can cooked shrimp and salmon.  And a pork roast is wonderful the next day as a pulled pork open faced sandwich with some barbeque sauce.  Likewise left over couscous can be a hearty base for a warming winter soup.  Vegetables can also be saved and frozen to add to beef or chicken broth to warm both body and soul in a flavorful soup.
     Here is a recipe from my collection that finds a use for left over mashed potatoes:

MASHED POTATO CROQUETTES

2 cups leftover mashed potatoes                                salt and freshly ground pepper

2 Tbsp grated Parmesan                                              1/4 cup milk

1/4 cup cooked & crumbled bacon                            1/2  cup seasoned bread crumbs

2 Tbsp chopped parsley                                               1/2 cup panko

2 eggs                                                                               Canola oil, for frying

1/2 cup all purpose flour + 2 Tbsp

     Combine mashed potatoes, Parmesan, bacon, 1 Tbsp parsley, 1 egg, 2 Tbsp flour & salt and pepper.  Using a small ice cream scoop form the mixture into balls then flatten slightly.

     In a pie plate combine the other egg with the milk.  Set up a breading station with one plate of flour, then the egg mixture, then the bread crumbs and panko.  Place croquettes in the flour, dip in the egg, then roll in breadcrumbs.

     Heat canola oil to 360F and fry for about 4 minutes until browned on all sides.  You can shallow fry them in a pan with about 1" of oil and flip them.  Remove, place on a paper towel lined plate and season to taste.