Archive for Leftovers

Ciabatta, Eggs and More

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Ciabatta, Eggs and More - The Surprised Gourmet

Ciabatta, Eggs and More is made using leftovers from other meals

Taking leftovers from two previous meals resulted in a new dish I call Ciabatta, Eggs and More.

The leftover ingredients included the stuffing from the Assembling Dinner in a Pinch meal and gravy from the Steak Fried Chicken and Gravy meal. Sometimes it pays to make more than you need for a meal.

Start by sauteing 1/4 cup minced onions in a skillet for 2 minutes and then add 1 1/2 cups chopped spinach. Cook another minute and then add 3 tablespoons butter, 1 tablespoon minced garlic and 12 ounces of the stuffing, reduce heat.

Next add 4 slices of Bar S deli-style ham that has been julienned and stir. Beat 4 eggs with 1/4 cup milk and add to the skillet. Top that off with 1/2 cup shredded mozzarella cheese, 6 ounces of the chicken gravy, and 1 Roma tomato that’s been seeded and diced. Let all the ingredients cook together for one minute.

Take ciabatta rolls and toast in a preheated 350 degree oven for 6 minutes. Pour egg mixture over the rolls and serve.

One of the fun things about cooking is seeing the different ways you can serve a dish. Sometimes it’s as simple as putting two dishes together to make one. Other times it’s just adding a few new ingredients that changes things up.

The main focus is create healthy, tasty meals your family will enjoy. If you can have fun doing that, then that’s an added bonus.

Thanks for stopping by today. Do you like using leftovers for new dishes? What’s your favorite leftover dish that gets used in other dishes?

Cucina Felice! 

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Ciabatta, Eggs and More

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Serves: 4 Servings

Combining leftovers can sometimes lead to tasty new dishes
Ingredients
  • ¼ Cup minced onion
  • 1½ Cups chopped spinach
  • 3 Tablespoons butter
  • 1 Tablespoon minced garlic
  • 12 Ounces stuffing (recipe in Assembling Dinner in a Pinch post)
  • 4 Slices Bar S deli-style ham, julienned
  • 4 Large eggs
  • ¼ Cup milk
  • ½ Cup shredded Mozzarella
  • 6 Ounces chicken gravy (recipe in Steak Fried Chicken post)
  • 1 Roma tomato, seeded and diced
  • 4 Ciabatta rolls
Instructions
  1. Start by sauteing ¼ cup minced onions in a skillet for 2 minutes and then add 1½ cups chopped spinach. Cook another minute and then add 3 tablespoons butter, 1 tablespoon minced garlic and 12 ounces of the stuffing, reduce heat.
  2. Next add 4 slices of Bar S deli-style ham that has been julienned and stir. Beat 4 eggs with ¼ cup milk and add to the skillet. Top that off with ½ cup shredded mozzarella cheese, 6 ounces of the chicken gravy, and 1 Roma tomato that's been seeded and diced. Let all the ingredients cook together for one minute.
  3. Take ciabatta rolls and toast in a preheated 350 degree oven for 6 minutes. Pour egg mixture over the rolls and serve.

 

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Ground Beef Wonder

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Delicious Ground Beef Wonder - The Surprised Gourmet

Delicious Ground Beef Wonder comes together with the help of leftovers

Ground Beef Wonder is one of those delightful dishes that comes together when you’re just looking for something to eat.

If you cook very much, you’re going to have leftovers from time to time. It’s what you do with those leftovers that makes a difference. This Ground Beef Wonder came together with some simple ingredients I keep on hand, along with a little leftover Mac and Cheese, some leftover Farfalle in Alfredo Sauce, and a tad bit of leftover sausage gravy.

In a sauce pan on medium heat, add 1 tablespoon olive oil and 1/2 medium sweet onion, finely chopped. Let that saute for about a minute then add 1 tablespoon minced garlic. Saute 30 to 40 seconds and add 1 1/2 Roma tomatoes (seeded and diced into small pieces) Saute 30 to 40 seconds and add one pound cooked ground beef. (Precook the ground beef and add just a bit of water to get all the flavors infused before pouring into the sauce pan.)

Ground Beef Wonder - The Surprised Gourmet

Leftovers come together to make a tasty Ground Beef Wonder

Mix well, add 1/4 cup Farfalle in Alfredo Sauce and cook 30-40 seconds. Mix well, add 2 1/2 cups Mac and Cheese, cook 30 seconds. Add 1/2 cup sausage gravy. Let all ingredients incorporate and heat up all the way through. Taste for seasoning to see if you want to add anything else. Finish it off by adding 1 cup finely chopped spinach and stir well.

Remove from heat and serve.

This would be a hard recipe to recreate exactly this way as you may not have all the leftover ingredients. However, take what you have and create your own Ground Beef Wonder by adding bits of dishes you’ve enjoyed. You may be pleasantly surprised at what you create.

Thanks for stopping by. If you decide to give this recipe a try or your own version of it, be sure to drop back by and let me know how it turns out. If you post your results online, tag it with #thesurprisedgourmet as I’m always happy to hear how a recipe turns out for you.

Cucina Felice!

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Ground Beef Wonder

Prep time: 

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Total time: 

Serves: 4-6 Servings

Using leftovers can sometimes result in a tasty new dish
Ingredients
  • 1 Tablespoon olive oil
  • ½ Sweet onion, finely chopped
  • 1 Tablespoon minced garlic
  • 1½ Roma tomatoes, seeded and diced into small pieces
  • 1 Pound cooked ground beef
  • ¼ Cup Farfalle in Alfredo Sauce
  • 2½ Cups Mac and Cheese
  • ½ Cup sausage gravy
  • 1 Cup finely chopped spinach
Instructions
  1. In a sauce pan on medium heat, add 1 tablespoon olive oil and ½ medium sweet onion, finely chopped. Let that saute for about a minute then add 1 tablespoon minced garlic. Saute 30 to 40 seconds and add 1½ Roma tomatoes (seeded and diced into small pieces) Saute 30 to 40 seconds and add one pound cooked ground beef. (Precook the ground beef and add just a bit of water to get all the flavors infused before pouring into the sauce pan.)
  2. Mix well, add ¼ cup Farfalle in Alfredo Sauce and cook 30-40 seconds. Mix well, add 2½ cups Mac and Cheese, cook 30 seconds. Add ½ cup sausage gravy. Let all ingredients incorporate and heat up all the way through. Taste for seasoning to see if you want to add anything else. Finish it off by adding 1 cup finely chopped spinach and stir well.
  3. Remove from heat and serve.

 

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Fried Chicken Sandwiches

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Fried Chicken Sandwich - The Surprised Gourmet

Fried Chicken Sandwich made with leftover Steak Fried Chicken

Sometimes you have to prepare one meal before you can prepare the one you really wanted such was the case for Fried Chicken Sandwiches.

I had thought of this sandwich the other day but ended up making Steak Fried Chicken instead. It turned out I had 2 pieces of chicken leftover and decided I could make the sandwiches the next day.

Taking a half loaf of French bread, I split it lengthwise. I generously drizzled olive oil over the bread then seasoned it with Lawry’s Garlic Salt and toasted it in a preheated 350 degree oven for 5 minutes.

I then covered both sides of the bread with mayonnaise and put a layer of spinach on one side. I topped that with a layer of thinly sliced sweet onion. Next I added 3 slices of Kraft Velveeta Sharp Cheddar Cheese that I cut on the diagonal.

After warming the leftover fried chicken quarters, I put these on top of the cheese with another layer of spinach. Next came the thinly sliced Roma tomato, fresh ground kosher salt and fresh ground black pepper. I added a slice of Sargento Provolone cheese that I had cut into strips.

Layers of the Fried Chicken Sandwich - The Surprised Gourmet

Adding strips of Provolone cheese to the Fried Chicken Sandwich

I took both halves of the sandwich and then popped it under the broiler for 60 seconds. Took it out, put the top on the sandwich pressed down and returned it under the broiler for another 15 seconds.

When I took the sandwich out, I held it down and cut it into slices two to four inches on the diagonal. I served the sandwich with dill spears, but think small midget pickles would be much better.

The fried chicken made the sandwich so much better than just using grilled or baked chicken.

Thanks for stopping by today. Have you used fried chicken like this before? Hope you’ll give this a try. If you do, please stop back and let me know what you think or if you post it online add the tag #thesurprisedgourmet. I always like to know how you like a recipe.

Cucina Felice!

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Fried Chicken Sandwiches

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Serves: 2 Servings

Fried chicken taste good when made into a sandwich too
Ingredients
  • ½ Loaf French bread
  • Olive oil (to taste)
  • Garlic salt (to taste)
  • Mayonnaise (to taste)
  • Spinach (to taste)
  • Thinly sliced sweet onion (to taste)
  • 3 Slices Kraft Velveeta Sharp Cheddar Cheese, cut on the diagonal
  • 2 Pieces leftover Steak Fried Chicken
  • 1 Roma tomato, thinly sliced
  • 1 Slice Provolone cheese, cut into strips
Instructions
  1. Take a half loaf of French bread, split it lengthwise. Generously drizzle olive oil over the bread then season it with garlic salt and toasted it in a preheated 350 degree oven for 5 minutes.
  2. Take out and cover both sides of the bread with mayonnaise and put a layer of spinach on one side. Top that with a layer of thinly sliced sweet onion. Next add 3 slices of Kraft Velveeta Sharp Cheddar Cheese cut on the diagonal.
  3. After warming the leftover fried chicken quarters, put them on top of the cheese with another layer of spinach. Next add a thinly sliced Roma tomato, fresh ground kosher salt, fresh ground black pepper, and a slice of Provolone cheese cut into strips.
  4. Take both halves of the sandwich and pop them under the broiler for 60 seconds. Take out, put the top on the sandwich pressed down and returned it under the broiler for another 15 seconds.
  5. Take the sandwich out, hold it down and cut it into slices two to four inches on the diagonal. Serve with dill spears or small midget pickles.

 

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My Take on Chicken Gumbo

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My take on Chicken Gumbo

My take on Chicken Gumbo

Do you sometimes find your refrigerator is filled with the past week’s leftovers, but not enough of any one thing to really make a meal?

As long as the leftovers are fresh, you don’t want to throw them out. That’s not only a waste of food, but a waste of money too.

If your family tires quickly of leftovers then it’s time to get a little creative and see what you can prepare from what you’ve got left. With a little imagination and the leftovers, you soon have a new dish to serve your family.

I gave this a try recently when I found a leftover chicken croquette in the refrigerator, but not enough for a complete meal. Checking further I found I had my usual stock of staple ingredients: minced garlic, celery, and onions. I also had a small portion of leftover mashed potatoes.

As I was putting the food out on the counter to see what I could pull together, I decided to add a can of diced tomatoes and a can of mixed vegetables. Looking over the ingredients I wasn’t sure what I was going to put together and then it came to me — my own take on Chicken Gumbo.

I started by crumbling the chicken croquettes I had into small pieces. Next I cut up a rib of celery into large dices about 1/2 inch or so and a 1/2 cup of onion. The onion dices were about 3/8-inch each. I put a skillet on medium heat and added about 2 tablespoons of Canola oil. I sautéed the celery about a minute and then added the onion and sautéed for another three minutes. I added a pinch of fresh ground kosher salt to the onions and celery while it was sautéing.

Delicious served with toasted cheese bread

Delicious served with toasted cheese bread

Next I added a tablespoon of minced garlic (I use Spice World brand), a can of diced tomatoes (I didn’t drain these), a 1/2 teaspoon fresh ground black pepper and the crumbled chicken croquette. I gave all that a good stir and added 1/2 cup mashed potatoes, 2 cups of water, 2 teaspoons of powdered chicken bouillon, a can of mixed vegetables (didn’t drain these either), and a tablespoon of balsamic vinegar.

I stirred all this together, making sure it was well incorporated and then I let it simmer for about 20 to 25 minutes. I checked it often and gave it a stir. It ended up cooking for about 30 minutes total.

I poured the gumbo into bowls and topped it off with shredded Mozzarella cheese. Shaved fresh Mozzarella would have been great on it, but unfortunately there wasn’t any in the refrigerator. I also served it with a couple of slices of toasted cheese bread, about 1/2 inch thick. The bread really isn’t necessary, but we found that it was a great way to make sure we got every last drop of the gumbo.

This recipe of mixed leftovers is a good way to use what’s in your refrigerator and have a delicious meal too. You take a few leftover items, combine them and ‘awesomize’ a new dish.

Do you have a gumbo recipe you’d like to share? What do you do with your leftovers or do you even have leftovers?

Thanks for stopping by.

Cucina Felice!

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My Take on Chicken Gumbo

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Serves: 4 servings

This is my take on the traditional chicken gumbo recipe with a few new added ingredients using leftovers for a delicious meal in a hurry.
Ingredients
  • 1 Cup chicken croquette, crumbled
  • ½ Cup mashed potatoes
  • 2 Tablespoons Canola oil
  • 1 Rib of celery, diced into large cubes
  • ½ Cup chopped onion (approximately ⅜ inch)
  • 2 Cups water
  • 1 Can (14½ oz) mixed vegetables
  • 1 Can (14½ oz) diced tomatoes
  • 1 Tablespoon minced garlic
  • ½ Teaspoon fresh ground black pepper
  • Pinch of fresh ground kosher salt
  • 2 Teaspoons powdered chicken bouillon
  • Shredded Mozzarella Cheese
  • 1 Tablespoon Balsamic vinegar
Instructions
  1. Crumbling the chicken croquette into small pieces. Next I cut up a rib of celery into large dices about ½ inch or so and a ½ cup of onions in ⅜-inch dices. Heat a skillet on medium heat and added about 2 tablespoons of Canola oil. Sauté the celery about a minute and then add the onion and sauté for another three minutes. Add a pinch of fresh ground kosher salt to the onions and celery while it sautés.
  2. Next add a tablespoon of minced garlic, a can of diced tomatoes (don't drain), a ½ teaspoon fresh ground black pepper and the crumbled chicken crochets. Give all that a good stir and add ½ cup mashed potatoes, 2 cups of water, 2 teaspoons of powdered chicken bouillon, a can of mixed vegetables (don't drain), and a tablespoon of balsamic vinegar.
  3. Stir all this together, making sure it is well incorporated and then let simmer for about 20 to 25 minutes. Check often and give it a stir. Can take up to 30 minutes depending on stove temperature.
  4. Pour into bowls and top with shredded Mozzarella cheese and serve with toasted cheese bread.

 

 

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