Tuesday, August 23, 2011

ChezOB:1, Morris:0

Q: What is the Tampa Bay area famous for?

A: Not alot.

That makes planning my football menu slightly difficult.  I already used Citrus as a base once this year for the preseason Jacksonville game, and with two Regular Season Miami games coming up, I don’t want to use up all the lemons in Florida yet.

According to my secret sources, (Wikipedia) Tampa either means “Sticks of Fire” or “The Place to Gather Sticks.”  Apparently they hired Ron Burgundy to do their translating.  They should consider themselves lucky they weren’t named for an Alligator’s Penis.  Either way, in my language, sticks = fire = grilling.  

Much like the Tampa Bay offense, my refrigerator is a hot mess right now.  One or two fresh veggies, but other than that - leftovers, leftovers and more leftovers.  In that respect, at least Raheem Morris knows how I feel.  This is where our similarities end however, as I plan on conquering my food challenge.

The game plan tonight involves taking our “not quite stale” pita bread and making some pizzas with it.  Dan and I are huge Hummus lovers, and even though we scrape the Sabra container clean, we always have extra pita.  

Leftover Pita Pizza
  • 3 Pita’s
  • 1 Zucchini, sliced and slightly sauteed
  • 1 Shallot, thinly sliced and caramelized
  • 3 types of leftover shredded cheese: Mozzarella, Taco and a Monterey Jack/Cheddar combo
  • 4 leftover Chili Grape Meatballs, warmed and diced
  • 1 leftover Chicken Breast, shredded
  • 1 fresh Tomato, chopped
  • Roasted Red Peppers, chopped
  • BBQ Sauce

Pizza 1:
Pita, Mozzarella, Tomato, Roasted Red Peppers, Zucchini, Shallots
Pizza 2:
Pita, BBQ Sauce, Taco Cheese, Chicken, Shallots
Tomato 3:
Pita, Jack/Cheddar Cheese, Chicken, Meatballs, Zucchini, Roasted Red Peppers

Place each pita on foil and and grill on low heat for 7 minutes.

Happy Cooking!

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