8 posts tagged “leftovers”

Mexican Chili Lasagna
Yields 4 servings

5 8-inch flour tortillas
1 10-ounce box of frozen corn, defrosted
1 15-ounce can of black beans, drained and rinsed
2 cups leftover Chili
2-3 cups shredded white cheddar or Monterey Jack cheese
1/2 cup pitted green olives, chopped
1/2 cup cilantro leaves, chopped

Preheat oven to 350°F. In a medium-size bowl, mix together the corn, black beans and chili. Heat a small skillet over medium-high heat, add a tortilla to the skillet and let it toast until it starts to slightly scorch then flip it and do the same on the second side. Repeat with all the tortillas. Place 2 toasted tortillas in the bottom of an 8x8 baking dish. Top with 1/3 of the corn/black bean/chili mixture, and 1/3 of the cheese. Repeat this procedure 2 more times, using only one tortilla on the top layer. Transfer to the oven for 20 minutes or until you see the sides bubbling. Garnish with chopped olives and cilantro.

Breakfast Chili Hash
Yields 4 servings

2 tablespoons extra-virgin olive oil
2 large baking potatoes, poked with a fork then cooked in the microwave for 6-8 minutes on high, or until tender
Salt and freshly ground black pepper
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 medium size onion, finely chopped
1-2 cups leftover chili
2 tablespoons butter
4 extra-large eggs

Heat a large nonstick skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons.  While the skillet heats up, chop up the cooked potatoes into bite-size chunks then add to the hot skillet and spread out in an even layer. Season them with a little salt and pepper, and let them brown for about 2 minutes without messing with them. Then give them a stir and continue to brown them for another 3-4 minutes, stirring every now and then. Add the chopped pepper and onions, stir to combine and continue to cook for 4-5 minutes or until the veggies are tender.  Add the leftover chili and cook until it is heated through. While the leftover chili is heating up with the potatoes, start the eggs:  Preheat another skillet over medium-high heat with 2 tablespoons of butter.  Once the butter has melted and the bubbles have subsided, crack eggs into the pan, season with salt and pepper, and fry to desired doneness. Divide the chili hash between 4 serving plates and top with the fried egg.

Chili Con Queso Mac
Yields 4 servings

1 pound corkscrew pasta, cooked until al dente
1 tablespoon vegetable or olive oil
2 tablespoons butter
3 tablespoons flour
2 1/2 cups whole or 2 percent milk
3 cups shredded yellow cheddar cheese, divided
Salt
1-2 cups leftover Chili, heated up

Preheat broiler on high or oven at 400°F. Heat a medium, deep skillet over medium heat. Add oil and butter. When the butter melts into the oil, add the flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 1 minute. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit then stir in 2 cups of cheese, a handful at a time. Add 1-2 cups of leftover chili, stir to combine thoroughly. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top or place in the oven for a few minutes.

Paella Fried Rice
Yields 4 servings

1-2 tablespoons extra-virgin olive oil
2 chorizo sausage links, cut in half-inch pieces
2 chicken breasts, boneless and skinless, cut into 1-inch chunks
1 large onion, chopped
3 garlic cloves, chopped
1 bay leaf
Pinch of saffron, about 1 teaspoon
1/2 teaspoon turmeric
3-4 cups leftover rice, from takeout or day-old rice
1/2 cup white wine
1 cup chicken stock
1/2 pound medium-size shrimp, peeled and deveined
1/2 pound mussels, beards removed if attached
1/2 cup fresh flat-leaf parsley, chopped

Place a large skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Add chorizo and cook, stirring every now and then for about 3-4 minutes. Add the chicken and continue to cook for about 5 minutes or until the chicken is lightly browned. Add the onion, garlic, bay leaf and saffron, stirring frequently for about 5 minutes or until the onions get tender. Add the leftover rice and toss to combine until the rice is heated through, about 2-3 minutes. Give the pan a shake to settle the rice evenly in the skillet then add the wine and chicken stock, and nestle in the shrimp and mussels. Cover the skillet and turn the heat down to medium. Cook for 5-10 minutes, or until the shrimp are firm and the mussels have opened. Sprinkle with the chopped parsley and serve.

Cheddar-Smothered Pork & Applesauce Sammies with Tangy, Sweet Apple-Dressed Greens
Yields 4 servings

2 Roasted Pork Tenderloins (from previous entry)
2 tablespoons butter, plus some for spreading on Sandwich-Size English Muffins
3 Golden Delicious apples, peeled, cored and chunked
4 sprigs of thyme, leaves removed and roughly chopped
2 tablespoons brown sugar
4 tablespoons cider vinegar, divided
4 sandwich-size English muffins, split
1/2 pound aged white cheddar cheese, sliced
2 tablespoons honey
3 tablespoons extra-virgin olive oil
4 small bunches watercress, trimmed of stem end

Thickly slice the leftover roast pork tenderloins on a slight angle and then into chunks. Reserve. Heat a medium-size skillet over medium-heat with the butter. Once butter melts, add the sliced apples, thyme, brown sugar and cider vinegar. Cook, stirring frequently, for 5-7 minutes. Add the chunked pork and toss to combine to heat up pork up slightly, a minute or two. While the apples are cooking toast up the English muffins until they are golden, remove from the toaster and spread lightly with butter.

To assemble sandwiches, divide the sliced pork between the 8 toasted muffins. Top each one with some of the apple mixture, then top that with a slice of the cheddar cheese. Transfer to the oven or broiler for a few minutes to melt the cheese. While the cheese is melting, combine the remaining cider vinegar with the honey in the bottom of a salad bowl. Add olive oil in a slow steady stream, whisking to combine. Season with some salt and pepper then add the watercress and toss to coat. Serve the sammies with the sweet apple dressed greens alongside.

Meatloaf Baked Ziti
Yields 4-6 servings

1 pound ziti
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, chopped
1 teaspoon red pepper flakes
1 cup beef stock
1 14-ounce can chunky-style crushed tomatoes
1 28-ounce can crushed tomatoes
4 1-inch thick slices of leftover meatloaf
1 cup ricotta cheese
1 cup grated Parmigiano Reggiano, divided
1 ball fresh mozzarella cheese, cut into small cubes, divided

Preheat the oven to 375°F. Bring a large pot of water to a boil over high heat. Once the water comes to a boil, add a generous handful of salt. Cook the pasta just short of al dente. Drain and return to the pot. Preheat a medium skillet over medium heat. Add olive oil, onions, garlic and red pepper flakes. Cook, stirring frequently, for about 5 minutes. Add the beef stock and both cans of crushed tomatoes, and bring to a bubble. Chop or crumble up leftover meatloaf and add to the sauce. Simmer for 3-4 minutes. Season with salt and pepper to taste.

Add half of the tomato meatloaf sauce to the cooked pasta. Add the ricotta and half of the Parmigiano, and toss to coat. Add half of the cubed mozzarella cheese, give everything a stir and then transfer it to an oven-safe baking dish. Top with the remaining tomato meatloaf sauce, cubed mozzarella and the Parmigiano. Transfer to the oven and bake until the top is nice and brown, about 10-15 minutes.

Gnocchi with Brown Butter and Sage
Serves 4
 
2 1/2 cups cold leftover mashed potatoes 
1 large egg yolk 
1 teaspoon finely grated lemon zest 
3 tablespoons extra-virgin olive oil 
1 1/4 cups all-purpose flour, plus more for dusting 
1 tablespoon salt 
3 tablespoons unsalted butter 
Pinch freshly ground of black pepper 
8 fresh sage leaves, finely sliced 
1/4 cup grated Parmesan cheese 

1.   In a medium bowl, combine potatoes, egg yolk, lemon zest, olive oil, flour, and 3/4 teaspoon salt. Using a wooden spoon, stir until incorporated. Divide dough into fourths. Line a baking sheet with parchment paper. 

2.   On a lightly floured work surface, roll one-fourth of the dough into a 3/4-inch-diameter log. Cut the log into 3/4-inch-long pieces. Pick up one piece of dough, and press onto the back of a fork with your thumb. Still using your thumb, roll dough off fork, forming a "c" shape; the indentations from the tines should be visible. Place the gnocchi on the prepared baking sheet. Repeat process with the remaining pieces of dough, arranging finished gnocchi in a single layer. Repeat with the remaining three portions of dough. 

3.   Fill a large saucepan with water, and add 2 teaspoons salt; bring to a boil. Have ready a colander set over a bowl. Add one-fourth of the gnocchi, and cook until they float to the top, 1 to 2 minutes. Using a slotted spoon, transfer cooked gnocchi to the colander. Cook the remaining gnocchi. 

4.   Place a large sauté pan over medium-high heat. Add butter. When butter begins to brown, about 2 minutes, add pepper and the remaining 1/4 teaspoon salt. Increase heat to high. Add the gnocchi and sage. Cook, stirring occasionally, until the sage has wilted and the gnocchi have heated through, 1 1/2 minutes. Serve immediately, with a sprinkle of Parmesan cheese. 

Roast Beef Quiche

1 unbaked pie shell (9inches)
1 3/4 cups finely chopped cooked Roastbeef
1/4 cup chopped green onion
1 Tablespoon all-purpose flour
4 eggs
1/2 evaporated milk
1/8 teaspoon each dill weed,
dried basil and dried oregano
salt and pepper to taste
2 cups (8ounces) shredded chedder cheese
1/2 cup chopped green pepper

Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Reduce heat to 375°.

Sprinkle beef and onion into crust. In a bowl, beat the flour and eggs until smooth. Add milk and seasonings; beat until smooth. Stir in cheese and peppers. Pour into crust.

Bake for 30-45 minutes or until center is set.

Let stand for 10 minutes before cutting.