The week isn’t nearly over, but there’s a lot of interesting food news out there!

Sriracha hot sauce is one of my passions, as you know from a post I wrote  earlier this year. Now, for all of you who share my passion, there’s A Sriracha documentary available online. Here’s a preview:

When my kids were little I used to swaddle them tightly so they looked like burritos. I’d call them my little burrito babies. Well, now there’s an official burrito baby blanket that looks exactly like a tortilla. Want one for Christmas? Order it here.

Fast food workers nationwide protested a few days ago over low wages. They’re asking for $15 an hour. Fast food owners say that’s too much, and it would force them to use robots and automation. That reminded me of this video:

Are you following “TipsforJesus” on Instagram? Apparently there’s a mystery good Samaritan going around the country (and Mexico!) leaving outrageous tips for the wait staff. Who are the mysterious tippers? Valley Wag says former PayPal VP Jack Selby is one of them.

I’d love to have enough money to be that generous… wouldn’t you?

Finally, if you are a visual learner, here’s the perfect cookbook for you, Picture Cook: See. Make. Eat. Fully illustrated with step-by-step instructions on how to make your favorite comfort food recipes. Have a peek:

Had a big shindig the other night and we had a few leftover baked potatoes.

Which got me to thinking… there’s a lot you can do with a leftover baked potato, besides reheat it and eat it as is.

Here are 7 ideas: 

1. Sautéed Skillet Potatoes: Cut into pieces and sauté in olive oil with garlic and chopped onion. Sprinkle cheese on top just before serving (great anytime of the day!).

2. Twice-Baked Potatoes: Halve, spoon out the inside, mash and mix with shredded cheese, sour cream, salt and pepper. Re-fill and bake until hot.

3. Make an Omelet: Remove potato skin and dice the potato, add ham/bacon (or not) cheese and any other leftover deliciousness you find in the fridge.

4. Top a Meatloaf: Remove the skin, mash; add some herbs, butter and cheese and heat. Spread on top of the meatloaf (like frosting) just before serving.

5. Use in a Salad: Cube peeled potatoes and use in a traditional potato salad, salad Niçoise, or chopped vegetable salad with Dijon vinaigrette.

6. Fill an Empanada: A little cooked chorizo, queso fresco and chopped potatoes. Make it easier and use won ton wrappers to make low-fat mini-empanadas.

7. Burritos or Tacos: Mix diced potatoes with seasoned and cooked ground beef , chopped chicken, or chorizo.

What do YOU do with leftover baked potatoes?

Salsas are one of the saviors of the kitchen. Baptize anything in a little salsa and you’ll up the flavor quotient and make it sing… as well as help stretch a meal.

Green Salsa and leftover ground beef make a great taco filling. Eggs, salsa and cheese: breakfast of champions.

Fresh Green Salsa Verde is my favorite cooked salsa because the tomatillos have such a distinctive flavor. The citrus balances the sharp bite of the Serrano or jalapeño chili peppers and the herbal, grassy flavor of the cilantro. This recipe makes a big batch… share it, freeze it or grab a big bag of chips and park yourself in front of the games this weekend!

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