If you’re making corned beef today, you need this recipe for your leftovers tomorrow!

It’s tradition to make corned beef and cabbage (as well as potatoes, carrots, and soda bread: here’s my recipe for cheese soda bread) for St. Patrick’s Day at our house. One year I corned my own beef: you can see how it went here and here. This year I bought locally grown and corned beef from a local shop that carries local goods. I liked it the best of any corned beef I’ve had so far because it had a really mild flavor to it and it also did not shrink when I cooked it (yes, there can be shrinkage involved!).

We like to make Reuben soup (recipe here) with our leftovers, but I also am very fond of corned beef hash, or red flannel as it is colorfully referred to sometimes. I’ve been really looking forward to it this year after having breakfast in a restaurant that had it on the menu, but when I asked they admitted it was not homemade (=canned or frozen with those tiny horrible round pebbles of corned beef in it).

Corned beef hash is the perfect next day dish for St. Paddy’s Day because you can really clean up your leftovers with it and it has a completely different flavor and texture than the corned beef dinner itself. Your family is not going to roll their eyes and say “Leftovers?!” Make it for breakfast, lunch, brunch or dinner – it doesn’t matter. You’ll love it for any meal. I always serve mine with ketchup! Some folks like to serve fried eggs with it, but I like it without.

This is a great leftover recipe because you can make it to use up leftover potatoes, leftover corned beef or both. It’s also simple to make if you have NO leftovers at all (just cook some potatoes in the microwave and use deli corned beef).

I learned the oven trick from my friend Debbie Koenig, who partially cooks her latkes in the oven (check out her method here).

 

If you’re making corned beef today, you need this recipe for your leftovers tomorrow! It’s tradition to make corned beef and cabbage (as well as potatoes, carrots, and soda bread: here’s my recipe for cheese soda bread) for St. Patrick’s Day at our house. One year I corned my own beef: you can see how … Read more →

This is a dish I turn to when I am desperate for something for dinner and have very little time to throw something together. This recipe is very flexible. Use any kind of protein. Use any kind of vegetables. Substitute other herbs or cheese. The basic idea is a corn (or wheat tortilla), topped with veggies, meat, herbs and cheese for a quick complete meal.

 

This is a dish I turn to when I am desperate for something for dinner and have very little time to throw something together. This recipe is very flexible. Use any kind of protein. Use any kind of vegetables. Substitute other herbs or cheese. The basic idea is a corn (or wheat tortilla), topped with … Read more →

This recipe is  result of trying to deal with my CSA bounty and trying to deal with my leftovers! I had a leftover grilled chicken breast and leftover broccoli. Here’s the result.

 

This recipe is  result of trying to deal with my CSA bounty and trying to deal with my leftovers! I had a leftover grilled chicken breast and leftover broccoli. Here’s the result. Garlic Scape Pasta   Print Serves: 4 Ingredients For the pesto: 16 garlic scapes ½ cup olive oil 2 ounces pine nuts ½ … Read more →

Whenever I make spaghetti and meatballs, I never seem to be able to make the right amount of spaghetti. There’s always some leftover. When the meatballs are gone, it usually will just linger in the fridge until it’s time to toss it. I have found a delicious solution for leftover spaghetti, which got rave reviews at my table.

I tripled my leftover power in this recipe, using leftover chicken and leftover butternut squash. You can poach a chicken breast to use if you don’t have leftovers. The squash can be replaced with leftover acorn squash, or with fresh asparagus.

Creamy Chicken Spaghetti Pie

Serves 4

 

Crust:

1 ½ cups cooked spaghetti

¼ cup shredded mozzarella cheese

Salt and pepper to taste

1 tablespoon heavy cream

¼ teaspoon onion powder

½ teaspoon lemon juice

 

Filling:
1 clove garlic, minced

½ tablespoon butter

¼ cup heavy cream

¼ cup skim milk

¼ cup shredded or grated Parmesan cheese, plus 1 tablespoon for topping

Heaping ½ cup cooked chicken cut into ½ inch squares (this is equal to about one boneless skinless breast)

Pinch of nutmeg

Salt and pepper to taste

½ cup cooked butternut squash, cut into ½ inch pieces

 

1. Preheat the oven to 375 degrees and prepare a 9 inch pie pan with cooking spray or by rubbing with oil or butter.
2. Mix the spaghetti with the mozzarella, 1 tablespoon cream, onion powder, lemon juice, and salt and pepper in a bowl.
3. Add the pasta mix to the pie pan, spreading it around and up the sides. There will be some holes and you won’t have a solid ‘crust.’
4. In a skillet, cook the garlic in the butter over medium heat until the garlic is fragrant, about 1 minute.
5. Stir in the cream and milk and let it bubble, then stir in the cheese and stir until it melts and thickens the sauce.
6. Stir in the chicken and squash.
7. Pour over the crust. Sprinkle with remaining Parmesan cheese.
8. Bake for 30 minutes.

Whenever I make spaghetti and meatballs, I never seem to be able to make the right amount of spaghetti. There’s always some leftover. When the meatballs are gone, it usually will just linger in the fridge until it’s time to toss it. I have found a delicious solution for leftover spaghetti, which got rave reviews … Read more →

This warm and wonderful soup uses up leftover potatoes and leftover meatloaf. If you don’t happen to have leftover potatoes, cook 2 large baking potatoes in the microwave and use those. It comes together very quickly and makes a hearty meal, when served with a salad. Best of all, no one is going to realize you’re making leftovers. Not a single person at my dinner table could identify this as having meatloaf in it, even when we had had said meatloaf the night before! Just call it Potato and Hamburger Soup and no one is the wiser.

Do you like this new recipe format plug-in I’m trying? Let me know what you think!

This warm and wonderful soup uses up leftover potatoes and leftover meatloaf. If you don’t happen to have leftover potatoes, cook 2 large baking potatoes in the microwave and use those. It comes together very quickly and makes a hearty meal, when served with a salad. Best of all, no one is going to realize … Read more →

I make ham twice a year. Christmas Eve and Easter. I’m not sure why, except it’s kind of a novelty, smells good, and it does taste great, especially when I baste with pineapple juice and make a brown sugar and Dijon mustard coating! But the end result is I have tons of ham haunting me afterwards. I took the bull by the horns and whipped up this awesome casserole. It was so good I would buy deli ham just to make it again.

Ham, Rice and Broccoli Casserole

4 tbsp butter

1/4 cup flour (I used gluten-free)

2 cups skim milk

1 tsp Dijon mustard

salt and pepper

2 1/4 cups hot rice (if you use leftover rice, heat it in the microwave)

2 cups broccoli florets (I used raw, but if you have leftover cooked broccoli, you can use that)

1 1/2 cups diced ham

1/2 cup shredded Swiss cheese

2 tbsp breadcrumbs (I used gluten-free)

 

Preheat the oven to 350 and spray a 9×9 square inch baking dish with cooking spray. Melt the butter in a saucepan and stir in the flour, cooking it for about 30 seconds. Whisk in the milk and mustard and salt and pepper to your taste, and whisk occasionally as it thickens over medium low heat. (Note that you can make this sauce in advance, but be sure to heat it up before you pour it on your casserole.)

Meanwhile, spread the rice on the bottom of the dish. Top with the broccoli, then with the ham. Once the sauce is thick, pour it on top. Sprinkle with the cheese. Top with the breadcrumbs. Cover with foil and bake for 20 minutes. Uncover and bake another 25 minutes until bubbly and browning on the top.

Oh my. This was creamy and comforting and I felt oh so virtuous for using up my leftovers. Everyone loved this, so this is definitely going to be my go-to dish to use up ham from now on!

I make ham twice a year. Christmas Eve and Easter. I’m not sure why, except it’s kind of a novelty, smells good, and it does taste great, especially when I baste with pineapple juice and make a brown sugar and Dijon mustard coating! But the end result is I have tons of ham haunting me … Read more →

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 →

I love potato skins. I used to get them as a kid at TGI Friday’s. When we were first married, I learned to make them myself at home, reusing/recycling the skins from baked potatoes, and also cutting down the fat. It’s one of my favorite ways to use leftovers I would otherwise toss. I decided to give potato skins an even bigger makeover with this result:

Updated Potato Skins

skins from 3 baked potatoes (6 halves)

2 tbsp olive oil

4 slices prosciutto baked on a baking sheet at 400 for about 5 minutes until crisp, broken into pieces

3 slices fontina cheese

1/2 tsp rosemary

1 scallion, chopped

salt and pepper to taste

Creme Fraiche

Preheat oven to 400 degrees. Brush the insides of the skins with the olive oil. Place on a baking sheet and bake for about 10-12 minutes until they begin to brown and get crispy. Remove from the oven and break off pieces of cheese and place on the skins. Do the same thing with the prosciutto, breaking off pieces, and laying on top. Sprinkle with rosemary, scallion and salt and pepper. Bake for another 2-3 minutes until the cheese melts. Serve with creme fraiche or sour cream.

These were fantastic. I really love baked prosciutto; it’s like a leaner bacon that is just as salty and crisp. These skins have great flavor and are perfect as an appetizer, game food, or even as your main course if you serve with a salad.

 

I love potato skins. I used to get them as a kid at TGI Friday’s. When we were first married, I learned to make them myself at home, reusing/recycling the skins from baked potatoes, and also cutting down the fat. It’s one of my favorite ways to use leftovers I would otherwise toss. I decided … 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 →

Yesterday I posted about my easy potato casserole. It always makes leftovers, which is great. I decided to kick up my leftovers a bit. I used 3 cups of leftover casserole. I warmed it up so it was easy to stir. I added 2 tbsp sour cream, 1 chopped scallion, 1/4 cup parmesan cheese, and 3 tbsp melted butter (I actually had some garlic butter leftover that I used, so this added more flavor). I foolishly first thought about frying these up as potato pancakes, but they have nothing to hold them together (egg, etc), so that was a bust. Instead, I put them in muffin tins and baked them at 350 for half an hour. My muffin tins are silicone, so I could just pop them out. If you’re using metal muffin tins, I think you might need to bake longer to get the outside firmer so they are easier to lift out.

Anyway, they were delicious. Teen Martha said they tasted like twice baked potatoes, which in a way they were.

Yesterday I posted about my easy potato casserole. It always makes leftovers, which is great. I decided to kick up my leftovers a bit. I used 3 cups of leftover casserole. I warmed it up so it was easy to stir. I added 2 tbsp sour cream, 1 chopped scallion, 1/4 cup parmesan cheese, and … Read more →