Because we’re all too tired to cook from scratch this month
December in Amarillo hits with an extra special kind of tired! Company Christmas parties, holiday school programs, that “I’ll just run into Target for one thing” lie that we tell ourselves, and the traffic on Soncy. It makes you want to send Amarillo a mass text that screams PICK. A. LANE.
By the time you get home, the last thing you want to face is creating a complicated dinner. This is the month I lean heavily on takeout and the leftovers that come with it. I used to dread eating leftovers because they lacked their initial dazzle, but I’ve learned to see them as little gifts from my past self. Our gem of a city has no shortage of places to grab a great meal that can transform into a whole new dish the next day.
This month, I’m sharing a few of my favorite meals that are derived from quick and clever ways to transform yesterday’s takeout into something delicious. Consider it your local guide to eating well, twice.
Calico County
Chicken-fried steak becomes steak-and-biscuit breakfast sliders: If you ever find yourself with a leftover chicken-fried steak (seriously: it’s a true Amarillo situation), slice it into strips, warm it gently in a skillet, and tuck it into mini biscuits with a smidge of pepper jelly. It’s a quick, cozy breakfast that tastes like Saturday morning.
575 Pizzeria
Use cold pizza to create a crispy Italian chopped salad: Cold pizza is my lifestyle, but chopped salad can be quite the upgrade. Chop leftover slices into bite-size squares, toss with romaine, tomatoes, olives, pepperoncini and a lemony vinaigrette. It’s basically an antipasto board in salad form.
Tyler’s BBQ
Stuff a baked potato with Tyler’s pulled pork: If you have leftover pulled pork from Tyler’s, simply scoop it straight onto an oven-baked potato. Top it with shredded cheddar, green onion and a spoonful of their BBQ sauce. It’s a legit masterpiece, even if you eat it standing in the kitchen while wearing pajama pants.
It’s a Punjabi Affair
Curry transforms loaded stuffed baked potatoes: If you haven’t had leftovers from A Punjabi Affair, are you even from Amarillo? Another chance to upgrade a simple baked potato? I’m in! Scoop spicy chickpea masala into a baked potato and add yogurt, cilantro and crunchy onions. It’s comfort food with personality and a lil’ kick.
El Tejavan
Use carne asada for lazy carne asada lettuce cups: Leftover carne asada is a life gift. Chop it, warm it for 30 seconds, and spoon it into butter lettuce leaves. Add leftover salsa (because you had better take some of that home, too), plus lime and shredded cheese, if you’ve got it. Guess what? You blink, and dinner happens.
Market Street
Easy southwest tortilla soup remix with rotisserie chicken: Shred leftover rotisserie chicken and simmer it with crushed tomatoes, chicken stock, green chiles, black beans and corn. Top with tortilla strips, avocado and lime. The easiest soup you’ll make all month.
It’s that easy, folks.
Amarillo takeout is generous, and those leftovers deserve better than a sad, half-awake spin in the microwave. With just a little creativity (and the energy you have left after surviving the havoc of southwest Amarillo), they can be turned into a whole new meal that feels intentional, seasonal and very Panhandle.
