Turning one meal into another totally different meal! Part 1.

Hello fellow foodies and food lovers, tonight's adventure is about making one meal "tonight's dinner" in thought and perpetration for a whole other meal "tomorrows breakfast".  This post is all about getting creative making one great tasting meal you enjoy, yet in thinking about another meal all together!  Bringing leftovers to a whole other level.  Because come on leftovers can be boring. Option 1. you reheat and eat !!! BORING or you add a little this a little that and call is a new meal, yes different but sorry still boring. What if we made Sunday nights dinner all in thoughts for Monday mornings breakfast ? Now that is fun interesting and fun.  Sundays nights grilled surf and turf will turn into Monday mornings breakfast of steak and eggs.

So later we will get more into Mondays steak and eggs but to get to tomorrow we have to talk about Sundays dinner a delicious surf and turf, bringing together what I love about summer grilling up some yummy beef and what I love most about my new adventure in Quincy Mass being by fresh seafood or as I say treasures of the sea.  Surf and turf is a little of both worlds and can be done many different ways with many different price ranges.  If you ask me save your money for the treasures of the sea! Scallops, crab, lobster,fish or in this cause shrimp. Go for a cheaper "turf"( steak tips work great cook quickly and marinade great.)  How ever if you want to switch them and get a prime cut and go less on seafood that is totally up to you.  For our surf and turf we are marinading steak tips in a store bought BBQ sauce and a touch of apple cider vinegar.  With the shrimp I wanted to stay with the same BBQ flavors without going with the heaviness of a good yet thick sweet BBQ sauce shrimp being more delicate then steak tips.  To get the same flavors of summer BBQ's I simply did lots of black pepper salt and chili powder.  Shrimp don't need a lot of "marinade" time so I put on my dry spices about 30 minutes before going on the grill.  ( If you want to really get a head start that is fine by all means go for it. Being prepared is good I would just stay away from a lot of acid for acid works as a cooking agent, and with seafood being delicate you don't need the extra help form acid.)  

We have talked about our surf we have talked about our turf witch by reading the start of this post serves as the focal of two meals number two being Mondays breakfast of steak and eggs.  But weather or not you start a meal thinking and planning another you want your mean to be rounded and staffing to everyone eating.  My husband and the fact a did not want to dirty to many dishes are both inspirations to our side dish along side our BBQ surf and Turf.  We love veggies in our house and I am always thinking of new ways to make our every day veggie new and exciting, I was also thinking we need a starch to round out the meal. Yet I did not want to typical pasta salad or potato so I looked at what I had saw whole wheat orzo and sun-dried tomato goat cheese though way not mix everything together and that is how we got our side dish with no real name!

Surf and  turf all based on Mondays breakfast was a hit with many layers of flavoes and textures that really worked well together. Heat, sweet, tangy creamy and fresh. My one tip would be ( be careful of your chili powder for all chili powders and different in heat and can really pack a sometime unwanted punch.) Yes the turf was the center of the meal because it will serve as the base to breakfast yet the real show stopper I would have to say was our nameless side dish.

A pasta salad of sorts that came from the ingredients I had and wanted to use and my imagination,  that being said there is no recipe or amounts called for it is mostly measurements by feel and eye based on what you not only have but what your own likes are.  In case you want to try and get the results seen above here is a list of what I used.

Whole wheat orzo
Garlic
Mushrooms 
Summer squash 
Zucchini
Sun dried tomato goat cheese 
Parmesan cheese
Chicken stock 
Salt and pepper 

Cooking is often less about an amount and much more about methods and personal tastes the side dish to our surf and turf speaks to that.  Have fun play with your food and I hope you continue adventures in the kitchen until my next post.