I’m always on a quest to find great recipes for leftovers. My latest is a delicious combo of chicken and rice with a creamy sauce. No one will know you used leftovers to make this!

Chicken and Rice Casserole

2 tbsp butter

1 tbsp olive oil

1 small onion, peeled and diced

2 tbsp flour (I used gluten-free)

1 cup milk

1 cup chicken broth

2 slices Swiss cheese, broken into small pieces

1/2 tsp Dijon mustard

1/2 tsp dried thyme

salt and pepper to taste

2 cups diced cooked chicken (about 2 breasts)

4 cups cooked rice (I used a combo of white and brown)

1 cup frozen peas (or cooked, leftover peas)

2 tbsp breadcrumbs (I used gluten free)

Preheat the oven to 400 and spray an 8×12 inch baking pan with cooking spray.

Melt butter and olive oil in a large saute pan over medium heat and add onion. Cook until starting to brown, about 5 minutes. Stir in flour and cook for one minute. Whisk in milk and broth and cook until it thickens.

Stir in cheese, thyme, salt, pepper and mustard, stirring until cheese melts. Stir in chicken and peas.

Spread rice in the baking pan. Top with chicken mixture. Sprinkle breadcrumbs on top and spray with cooking spray. Bake for 20-25 minutes until bubbly. Serves 6.

SOO easy and yummy!

 

I’m always on a quest to find great recipes for leftovers. My latest is a delicious combo of chicken and rice with a creamy sauce. No one will know you used leftovers to make this! Chicken and Rice Casserole 2 tbsp butter 1 tbsp olive oil 1 small onion, peeled and diced 2 tbsp flour … Read more →

The only time I make beef Stroganoff is when I have leftover beef. It’s actually one of my husband’s favorite dishes. This version is so simple, easy, and quick, you won’t believe it!

Beef Stroganoff from Leftovers

1/4 cup chopped onion

2 tbsp olive oil

6-8 ounces sliced white or baby bella mushrooms

salt and pepper to taste

2 tbsp flour

2 1/2 cups beef broth

10 ounces thinly sliced beef (I had leftover sirloin roast this time, but I have used strip steak, filet, and other cuts of meat: the key is to slice this as thinly as possible and cut off all fat and gristle)

1/4 cup light sour cream

pinch of nutmeg

Use a deep skillet for this recipe. Saute the onion in the olive oil over medium high heat until it softens and begins to brown. Add mushrooms and cook until they begin to soften, about 4 minutes. Season with salt and pepper to taste. Stir in 2 tbsp flour (I used gluten free flour and added 1 tsp cornstarch) and cook for one minute. Add beef broth and stir until combined. Cook for a few minutes, until it begins to thicken. Stir in the beef. Cook until heated through. Taste it for seasoning and add more salt and pepper as needed. Turn off the heat and stir in the sour cream. Serve over cooked egg noodles (a 16 oz bag is right for this recipe). Note that I used fusilli this time because gluten free egg noodles do not seem to exist. This serves 4.

You can adjust this recipe a couple of ways:

– If you have leftover chicken, use that instead of beef and use chicken broth instead of beef broth.

– If you don’t have 10 ounces of beef, add in more mushrooms to compensate.

– If you don’t have sour cream (or don’t want to use it), stir in plain yogurt instead.

– If you have leftover cooked mushrooms, by all means, use those instead and just skip the step of cooking the mushrooms down.

– If this recipe creates leftovers, and you don’t want to reheat it (I find the beef gets a bit tough when reheated in the microwave), you can just freeze it. The next time you make beef stew, dump it in. You can also puree the leftovers and add to beef stew that way.

 

The only time I make beef Stroganoff is when I have leftover beef. It’s actually one of my husband’s favorite dishes. This version is so simple, easy, and quick, you won’t believe it! Beef Stroganoff from Leftovers 1/4 cup chopped onion 2 tbsp olive oil 6-8 ounces sliced white or baby bella mushrooms salt and … Read more →

The night started with the intention to make some pesto from the basil I brought home from the CSA. Here’s the delicious dish that ended up on our plates:

Tomato Pesto Chicken Pasta

1 lb ground chicken

olive oil

salt and pepper

2 cups packed fresh basil leaves

2 tbsp pine nuts

1 tomato

2 cloves garlic

1 tbsp tomato paste

Cook the chicken in a skillet with a drizzle of olive oil until almost cooked through. While this is cooking, place basil, pine nuts, garlic and about 2 tbsp oil in the food processor. Process finely. Add this to the chicken with one chopped tomato and add salt and pepper to taste. Stir in tomato paste. If it looks a little dry, drizzle a little more olive oil. Serve over pasta of your choice. Cheese optional!

We really enjoyed this. We had Swiss chard and some grapes to round out the meal. Filling, light and yummy!

The night started with the intention to make some pesto from the basil I brought home from the CSA. Here’s the delicious dish that ended up on our plates: Tomato Pesto Chicken Pasta 1 lb ground chicken olive oil salt and pepper 2 cups packed fresh basil leaves 2 tbsp pine nuts 1 tomato 2 … Read more →

I’m starting to think about fall food as the weather is beginning to change. This recipe was really easy to put together, but packed a lot of flavor. It cooks in under an hour, so it works even on a weeknight.

Pork with Sweet Potatoes and Apples

1 pork tenderloin

2 large apples, quartered

2 sweet potatoes, cut into 2-inch slices or chunks

2 large garlic cloves, peeled and chopped

1 small onion, peeled and thinly sliced

10 fresh sage leaves, roughly chopped

1 tbsp fresh thyme

salt and pepper to taste

1 tablespoon olive oil

1/4 cup apple cider

1 teaspoon apple cider vinegar

Preheat oven to 400. Spray a roasting pan or glass baking pan (about 13×8) and place the pork tenderloin in it. Arrange the apples and sweet potatoes around the pork. Sprinkle the garlic, onions, sage, thyme, and salt and pepper over everything. Pour cider and vinegar into pan. Bake uncovered for about 45-50 minutes, until the pork is 140 degrees.

If you want to make gravy, remove pork and veggies from the pan and place the pan on a burner. Add 1 cup chicken broth and enough Wondra flour to thicken to your tastes (I like my gravy thick!) and cook over high, stirring or whisking constantly until it thickens.

I’m starting to think about fall food as the weather is beginning to change. This recipe was really easy to put together, but packed a lot of flavor. It cooks in under an hour, so it works even on a weeknight. Pork with Sweet Potatoes and Apples 1 pork tenderloin 2 large apples, quartered 2 … Read more →

Since we got home from Italy, I’ve been focusing on making a lot of American food, mostly because everyone has been tired of anything even slightly Italian! My latest foray is the Philly cheesesteak, which I’ve redesigned to make a little more highbrow.

Crazy Philly Cheesesteak

1/2 large sweet onion, thinly sliced

6 Baby Bella mushrooms, sliced

6 cups fresh spinach

1 lb flank steak, sliced paper thin against the grain

1 tbsp Worchestershire

1 tbsp olive oil

salt and pepper to taste

1/2 tbsp A1 steak sauce

1 garlic clove, chopped

1 tomato, thinly sliced

6 slices provolone cheese

4 ounces goat cheese

6 small sub rolls (about 5 inches)

Cook the onion in 1 tbsp butter in a skillet over medium heat until partially caramelized (about 15 minutes). Remove from skillet.

While this is cooking, mix the steak with the Worchestershire, olive oil, garlic, A1 and salt and pepper, and allow to rest.

Cook mushrooms in a teaspoon of olive oil until cooked through. Remove from skillet. Cook spinach in 1 tsp olive oil until completely wilted. Remove from skillet.

Cook the beef in the skillet until cooked through, about 5-7 minutes on medium high.

While the beef is cooking, prepare the sub rolls. Cut them in half and scoop out some of the bread from the bottom half (use to make breadcrumbs or stuffing for another recipe). Spread goat cheese on the bottom half of the rolls. Place one slice of provolone cheese on the top part of each roll, and place under the broiler until melted.

Assemble the sandwiches by placing onion, mushroom, spinach, and tomato on the bottom half of the roll. Top with the beef and place the top of the roll on it.

Serves 6.

This was a huge hit. I served it with sweet potato fries and green beans. My preference would be for whole grain sub rolls, but I couldn’t find them. It’s very important that you cut the beef paper thin or it will not be tender. If you’re having trouble, pop the meat in the freezer for about 15 minutes and slice it after removing.

 

Since we got home from Italy, I’ve been focusing on making a lot of American food, mostly because everyone has been tired of anything even slightly Italian! My latest foray is the Philly cheesesteak, which I’ve redesigned to make a little more highbrow. Crazy Philly Cheesesteak 1/2 large sweet onion, thinly sliced 6 Baby Bella … Read more →

This is a recipe I make very often because it’s just so easy, but it also tastes really complex like you spent a lot of time on it!

I start with making the sauce. In a saucepan combine 1/2 tbsp butter, 1 cup orange juice, salt and pepper to taste, 1 tbsp tamari or soy sauce and 1 tbsp lemon juice. Bring to a boil then reduce to medium and cook until it is reduced to a syrupy sauce, about 15-20 minutes. Set aside.

I use about 12 sea scallops for this one. In the summer I like to grill scallops, but in the winter, I pan fry them. When you cook scallops you want to first make sure you rinse them well to get rid of grit. Then you want to peel off the little muscle on the side. Then it’s very important to completely dry them so they will caramelize.

For this recipe, I get the pan very hot and melt 1/2 tbsp butter and 1/2 tbsp olive oil. Then I drop in the scallops (which have been seasoned with salt and pepper). Be sure you have a big enough pan, so there is about an inch or so between the scallops. If you don’t, they will boil in their juices instead of caramelizing. Cook about 2-3 minutes, then flip. Cook until cooked through, another 2-3 minutes.

Remove the scallops and pour the sauce into the scallop pan. Heat the sauce, scraping up the browned bits from the bottom. Serve with the scallops. This is good served over rice too.

This is a recipe I make very often because it’s just so easy, but it also tastes really complex like you spent a lot of time on it! I start with making the sauce. In a saucepan combine 1/2 tbsp butter, 1 cup orange juice, salt and pepper to taste, 1 tbsp tamari or soy … Read more →

Rapini is also called broccoli rabe.  I love trying new and different veggies, so I was excited to give this a try. In this recipe, I’ve made it into a meal by including tuna and beans. Grate some Parmesan cheese over this if you like.

Half bunch of rapini

1 can tuna in water, undrained

7.5 ounce can of chickpeas, drained

3 sundried tomatoes, chopped

1 garlic clove, minced

Salt and pepper to taste

1 tablespoon olive oil

2 tablespoons chicken broth

2 tablespoons cornstarch

Preheat the oven to 400 degrees and cut about a 40 inch piece of parchment paper (if you want to use a standard size piece -see Technique page on this blog- then you need to cut the rapini in half before placing on the parchment). Place the rapini on the parchment. Pour tuna and water over the rapini. Add the beans and tomatoes. Sprinkle minced garlic on top. Season with salt and pepper to taste. Sprinkle olive oil on top. Mix chicken broth and cornstarch and pour on top. Fold the parchment (see Technique page) and bake for 20 minutes, or until rapini is tender. Serves 4.

This recipe feels very hearty and is great with some Italian bread.

Rapini is also called broccoli rabe.  I love trying new and different veggies, so I was excited to give this a try. In this recipe, I’ve made it into a meal by including tuna and beans. Grate some Parmesan cheese over this if you like. Half bunch of rapini 1 can tuna in water, undrained … Read more →

There was a recipe for stuffed acorn squash in October Everyday Food. I was interested, but didn’t like the stuffing, so I decided to make my own.

1 acorn squash

2 ounces pancetta

1/2 cup diced sweet onion

1/4 teaspoon thyme

salt and pepper

2 cups of packed kale leaves

2 slices whole wheat bread, torn into 1 inch pieces

2 tablespoons cream

1 tablespoon chicken broth

1/4 cup shredded Gruyere or Swiss cheese

Preheat oven to 350. Cut the squash in half and scoop out seeds. Place on a baking sheet and drizzle with olive oil. Bake for an hour and 15 minutes, until the squash is soft.

Cook the pancetta. Remove it, leaving the drippings. Cook onion over medium high heat until soft and translucent (about 3-4 minutes). Add thyme, salt and pepper. Stir in kale, reduce heat to medium and cover for about 3 minutes, until kale is softened. Stir in bread, cream, broth, pancetta, and cheese and stir until combined. Stuff into squash and bake at 400 for 10 minutes until slightly browned on top.

I really liked this. I like acorn squash to begin with, but this added color and flavor to it in a big way. You don’t even realize it has kale in this (good if you have kids). The pancetta and cheese add a lot of nice flavor to it. Definitely something worth making!

There was a recipe for stuffed acorn squash in October Everyday Food. I was interested, but didn’t like the stuffing, so I decided to make my own. 1 acorn squash 2 ounces pancetta 1/2 cup diced sweet onion 1/4 teaspoon thyme salt and pepper 2 cups of packed kale leaves 2 slices whole wheat bread, … Read more →

I learned to make chicken and biscuits from my mom. It’s one of her favorite dinners. She learned from my grandmother. Over the years, I’ve tweaked it and come up with my own slightly enhanced version. Everyone in my family loves this and it’s a big deal when I make it (and there’s fighting over the biscuits). This is perfect for a Sunday night supper, with some green beans and a pie for dessert.

There are two methods for making this. Usually I start with the leftover carcass from a roast chicken, and thus feel extremely frugal. You can also start with a whole chicken. Either way, the result is fabulous.

1 chicken carcass from a roast chicken plus 2 boneless skinless chicken breasts OR 1 whole chicken

1 stalk of celery

4 baby carrots

salt and pepper

big pinch dried rosemary

big pinch dried thyme

pinch sage

12 baby carrots sliced

1/2 cup frozen peas

Wondra flour

salt and pepper

Place your chicken carcass in a big pot and cover it with water. If you’re using a cooked carcass plus breasts, don’t add the breasts yet. Put in the celery and 4 whole carrots, and add the herbs. Bring to a boil, and reduce heat to medium, so it continues to boil. Allow to cook about an hour and a half, until the joints come apart and the broth is looking rich. If you have chicken breasts to add, this is the time to add them and cook another half hour (if you’re using a whole chicken, you want to cook for a total of 2 hours).

Strain the mixture, reserving liquid and pouring it back into the pot. Allow the chicken to cool in a bowl. Once it has cooled, break it up into small chunks and big shreds and add back into the pot. Add the sliced carrots and bring to a boil, cooking until the carrots are tender. Add the peas (it’s ok if they’re frozen). Keep the mix boiling. Start whisking in Wondra flour, starting with about 1/2 cup and adding more until you get to the consistency you like. I like mine to be very thick, like a very thick gravy. Season with salt and pepper to your taste.

Make the biscuits:

2 cups flour

2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon baking soda

baking soda

1/3 cup cold or frozen butter

2/3 cup buttermilk

Preheat oven to 425. Cut butter into dry ingredients with a pastry cutter, or if using frozen butter, grate it with a cheese cutter and then rub the mixture with your hands to incorporate. Gently stir in the buttermilk and use your hands to full incorporate. Pat it down to about 1 1/2 inches and cut with a biscuit cutter into 6 biscuits. Bake for 11 minutes.

Plan on 1-2 biscuits per person. Serve by cutting biscuits in half so you have two rounds, and spooning the chicken mixture on top.

Sometimes I add 1/2 cup of grated cheddar cheese to the biscuits to mix things up.

The chicken part of the recipe usually makes enough so that I can freeze the leftovers for another night, or feed a crowd and double the biscuit recipe.

I learned to make chicken and biscuits from my mom. It’s one of her favorite dinners. She learned from my grandmother. Over the years, I’ve tweaked it and come up with my own slightly enhanced version. Everyone in my family loves this and it’s a big deal when I make it (and there’s fighting over … Read more →

This recipe is from March Everyday Food.

1 tbsp olive oil

7 boneless skinless chicken thighs, cut into 1 inch pieces

salt and pepper

1 medium yellow onion, diced

2 garlic cloves

2 c heavy cream

1 lb pappardelle

Cook chicken with oil after seasoning with salt and pepper. Cook for 7 minutes. Add onion and cook 6 min. Add garlic and cook 30 seconds. Add cream and bring to a boil. Reduce to simmer and cook about 15 minutes until it coats the back of a spoon. Season with salt and pepper.

Boil pappardelle. Reserve 1 cup cooking water. Add to sauce and toss pasta with sauce.

Ok, so that is Martha’s recipe. I used chicken breasts and substituted broccoli for half. I also added Parmesan cheese because pasta without cheese is like air without oxygen. This was good. I haven’t used pappardelle in a long time and I do like it. It definitely needed cheese though!

This recipe is from March Everyday Food. 1 tbsp olive oil 7 boneless skinless chicken thighs, cut into 1 inch pieces salt and pepper 1 medium yellow onion, diced 2 garlic cloves 2 c heavy cream 1 lb pappardelle Cook chicken with oil after seasoning with salt and pepper. Cook for 7 minutes. Add onion … Read more →