Category Archives: Left-Over Delights

Meat Pies (Leftover Delights)

Meat Pies

Meat Pies

Ever wonder what to do with your roast and potato leftovers from a crockpot meal? Well wonder no more. This is one item I like to make out of those leftovers. Yum, Yum!

Ingredients:   yields 3 to 4 servings

  • 9-inch double pie crust (pre-made from the store is easiest for me)
  • leftover beef roast and potatoes
  • 1/2 onion, diced
  • salt and pepper, for seasoning
  • a couple shakes of Worcestershire sauce
  • 1 egg, slightly beaten

Preheat oven to 400, use a glass baking dish or line a baking sheet with parchment paper.

Shred the leftover roast, dice or smash the leftover potatoes. Combine the meat, potatoes, onion, salt, pepper and Worcestershire sauce. Heap some of the mixture over half of one pie crust. Brush the beaten egg along the edges then flip the other half of the crust over the meat mixture and press the edges together to seal. I like to give the edges a little twist, but you can also press a fork along the edges to seal them tightly. Repeat this process with the remaining meat mixture and pie crust. Place the pies on your baking sheet. Make slits along the top crust to vent steam while it’s baking. Brush the remaining egg wash over the tops. Bake at 400 for about 20 minutes, until the crust if completely browned. Let rest for a few minutes to cool slightly. Serve with some sour cream and guacamole and watch your family smile.

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Black Bean & Spinach Enchiladas with a Butternut Squash Chicken Sauce

Black Bean & Spinach Enchiladas with a Butternut Squash Chicken Sauce

Black Bean & Spinach Enchiladas with a
Butternut Squash Chicken Sauce

While we were enjoying our “Leftover Delight” dinner of Butternut Squash & Chipotle Chicken Stew Mark said “This would be great in an enchilada type thingy.” So that’s exactly what you have here in this recipe. We absolutely enjoyed this new spin on enchiladas.


  • about 3 cups of butternut squash soup that has been combined with shredded chipotle chicken. (Both recipes you can find here on my blog) OR  just use the leftover soup as the sauce.
  • 1 dozen corn tortillas
  • about 3 cups shredded spinach
  • a handful of parsley, chopped
  • 3 Roma tomatoes, diced
  • 1/2 red onion, diced
  • 2 cups re-fried Black Beans
  • 2 cloves garlic, minced
  • ground black pepper
  • about 2 cups Mexican blend shredded cheese

Pre-heat your oven to 350 and butter a casserole dish. You can use a non-stick spray if you want.

Mix together the spinach, parsley, tomatoes, onion, re-fried beans and garlic. Season with a bit of black pepper. Make sure your corn tortillas are warm and soft to ensure easy assembly. I microwave mine for a few minutes working with 6 at a time. Put a heaping tablespoon of the bean mixture in the middle of the tortilla and roll up. Place each one side by side in your casserole dish. Once all 12 have been assembled, spoon the butternut squash soup over them and top by sprinkling the shredded cheese. Cover with foil that has been sprayed with a non stick spray, this will keep the cheese from sticking. Bake for 15 minutes, remove the foil and bake for another 15 minutes. Serve over a bed of shredded spinach and kale with a dollop of sour cream on top.

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Ham, Split Pea and Veggie Soup

Ham, Split Pea & Veggies Soup

Ham, Split Pea & Veggie Soup

So I’m trying to prepare and eat a bit more healthier this year. Trying is the key word. I love to cook and I love the way homegrown, homemade food taste. Since moving to Southwest Indiana from Southern California 9 years ago I have increased my waistline greatly and I would like to say it’s because of all the wonderful fried food here. But the reality is it’s a blend of them along with my increasing inactivity. The joys of leading a slower pace life and enjoying heavier foods is catching up with me. So I’m vowing to make a greater effort to decrease my flour and sugar intake, increase my veggies and fruits and get out of the kitchen and into the garden a little bit more. So here’s a stab at cleaning out my leftovers and veggie crisper drawer. I have to admit this soup turned out awesome but it would have been better if I had paired it with a nice cornbread…..maybe next time.


  • 2 large stalks celery, sliced
  • 1 yellow or white onion, diced
  • 2 carrots, diced
  • 1 leek, white part only, sliced
  • 1 1/2 cups dry green split peas
  • 1 TB olive oil
  • 2 TB salted butter
  • 2 to 3 cloves garlic, minced
  • 1/2 tsp ground black pepper
  • 1/2 tsp Lawry’s Season Salt
  • 12 cups chicken broth
  • 3 to 4 cups ham chunks, leftovers
  • 1/4 of a green cabbage, sliced
  • 2 handfuls each of Kale and Spinach, shredded
  • flaked Parmesan cheese, optional for garnishing

In a stock pot over medium high heat melt the butter into the oil. Add the celery, onion, carrots, leek and split peas, saute until the onions are softened. Add the garlic, pepper and season salt, stir well. Pour in the chicken broth, add the ham chunks and cabbage slices, stir until mixed well. Cover, bring to a boil, reduce heat and cook on a low boil or high simmer for 30 minutes, until the split peas are soft and tender. Stir in the kale and spinach and continue to cook for 15 more minutes. Serve with a garnish of flaked Parmesan cheese.


Posted by on January 15, 2014 in Left-Over Delights, Pork, Soups and Stews


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Breakfast Chilaquiles

Breakfast Chilaquiles

Breakfast Chilaquiles

The holiday season is finally over for us. All the traveling to and from to visit those we love has worn me out. I haven’t been cooking much over the holidays, hence I have missed my kitchen. Here’s a quick and easy breakfast recipe and the best part it can use up some leftovers from the refrigerator.

Ingredients:   feeds 2 to 4 people

  • 6 to 10 corn tortillas, cut into strips
  • vegetable oil, for frying
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 2 strips bacon, cooked and minced
  • 1/4 cup parsley, minced
  • 4 eggs
  • shredded cheddar cheese, divided use
  • Tapatio Sauce, or hot sauce
  • cumin
  • dried yellow mustard
  • black pepper
  • garlic salt
  • 2 Roma tomatoes, or 1 big tomato
  • 1 green onion, sliced

Preheat your oven to 350.

Heat some vegetable oil in a 10″-inch skillet over medium-high heat. Use a skillet that can go from the stove-top to the oven. Add the corn tortillas strips and fry until just crispy. Remove and let drain over paper towels. Turn off the heat, wipe the skillet with a paper towel to remove excess oil and place the skillet back on the warm burner. Add the onions, bacon and garlic, let them heat in the hot skillet until the onions are soft. Do not turn the heat back on.

In a medium bowl add the parsley, eggs, a handful of shredded cheese, a shake of hot sauce, cumin, dried yellow mustard, black pepper and garlic salt. Now add the softened onions, bacon and garlic and whisk all the ingredients together. Toss the fried tortilla strips into the wet ingredients until covered with egg mixture. Place this mixture back into the skillet. Bake for 10 minutes after which you will sprinkle the top with more cheddar cheese and tomatoes. Bake for another 15 minutes. Top with sliced green onion, cut into wedges, top with some sour cream or salsa and serve. Try serving this over a bed of greens and re-fried beans for a complete breakfast plate.

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Butternut Squash & Chipotle Chicken Stew (Leftover Delight)

Butternut Squash & Chipotle Chicken Stew

Butternut Squash &
Chipotle Chicken Stew

I have to admit we enjoyed the Butternut Squash Soup so much that I froze the leftover for future meals. Mark asked me to try adding leftover Turkey to the soup. Well, I loved his idea but why not bump up the flavors a bit by adding leftover shredded Chipotle Chicken? And that’s exactly what I did and discovered a wonderfully flavored stew. Just lovely and oh so belly warming during these cold days.


  • leftover Butternut Squash Soup
  • at least 2 cups, leftover, shredded, Chipotle Chicken

Now, I don’t know how much easier this could get…..oh yes I do. Combine both ingredients in pot and re-heat over medium-low. When heated thoroughly try serving this wonderful leftover combination with some nice hot Blue-Cheese Popovers. (All recipes can be found here on my blog, just search Butternut Squash Soup, Shredded Chipotle Chicken in a Crockpot and Blue-Cheese Popovers.)


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Chicken Chilaquilas

Chicken Chiliquillas

Chicken Chilaquilas

Yum, Yum, Yum ….. another recipe that sends me back to my Southern California roots. Chilaquilas of any kind are just a great way to use up leftovers. Whether you make them for breakfast by adding some scrambled eggs or use them as an afternoon snack, they will hit the spot.

Ingredients:  Serves 3 to 4 people

  • 12 corn tortillas, cut into eighths
  • vegetable oil for frying
  • a couple of cups of shredded Chipotle Chicken (see my recipe)
  • 1 1/2 cups Green Tomato Enchilada Sauce (see my recipe)
  • 3/4 cups Queso Fresco
  • 1 to 1/2 cups shredded Mexican Cheese

Preheat your oven to 375 and butter your baking dish

In a large skillet over medium-high heat, fry the corn tortillas pieces until they are thoroughly browned.

In a large mixing bowl, gently combine the fried tortillas, shredded chicken, green tomato enchilada sauce and the queso fresco. I use my hands to do this, it’s messy but you can mix all the ingredients gently this way. Place in the baking dish, sprinkle the shredded cheese over the top. Cover with foil that has been sprayed with a pan release. Bake for 10 minutes, remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.

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Potato Cakes “Leftover Delight”

Fried Mashed Potato Patties

Potato Cakes

Over the years I have tried and tried to make potato cakes from left over mashed potatoes, never successfully. Well never successfully until now. I used my left over “Baked Mashed Potatoes” ….. and yes, finally, something I can’t get enough of.


  • 9 to 12  patties made from leftover cold “Baked Mashed Potatoes”, about the size of a big biscuit, flattened.
  • 1 cup flour
  • 1/2 cup Italian bread crumbs
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 2 eggs, beaten with a fork
  • bacon grease or vegetable oil

First thing, make sure the Baked Mashed Potato leftovers are cold, hopefully refrigerated overnight. Patty up the potatoes. I make them about the size of a big biscuit. In a bowl stir together the flour, Italian Bread Crumbs, salt and pepper. In second bowl, add your beaten eggs.

Heat a medium skillet over medium-high heat, then add your bacon grease, or vegetable oil if that’s what you prefer. But I promise the bacon grease brings another level of flavor that is wonderful. You’ll need it about 1/8″-inch deep. Fry on each side until golden brown. Serve hot or warm.

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Posted by on September 2, 2013 in Breakfast, Left-Over Delights, Vegetables


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