______ & Gravy

______ & Gravy
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You fill in the blank with a meat of choice, can be leftovers or bought purposely for this recipe. I like simple dishes that come together quickly, and can be changed numerous ways. This is a base recipe that you can can tailor to make your own specialty. This can be a side dish over rice, or a main dish over pasta, mashed potatoes, or biscuits.
Servings
2-3 servings
Servings
2-3 servings
______ & Gravy
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You fill in the blank with a meat of choice, can be leftovers or bought purposely for this recipe. I like simple dishes that come together quickly, and can be changed numerous ways. This is a base recipe that you can can tailor to make your own specialty. This can be a side dish over rice, or a main dish over pasta, mashed potatoes, or biscuits.
Servings
2-3 servings
Servings
2-3 servings
Ingredients
For the Concept
  • 500-700 grams meat
  • 2 cups gravy OR make from a shortcut
  • 100-200 grams pasta rice or mashed potatoes or biscuits
For Seasoning
For Additional Ingredients
Servings: servings
Instructions
For the Meats - Pick One
  1. Think simple items that are cooked or can be cooked up quick. Chicken Hearts, Chicken Livers, Chicken Gizzards, Sausage, leftover roast chicken, leftover beef pot roast, leftover pork loin.
  2. Cook fresh meats in a non stick skillet with a splash of olive oil along with a diced onion and several cloves of mined garlic and mushrooms if using those. Drain and set aside.
  3. For leftover meats, cube or shred, your preference. Saute a diced onion and several cloves of garlic in a non stick pan with a splash of olive oil. When the onion is translucent, add mushroom if using, then add the cubed or shredded leftover meat and saute until heated through. Drain and set aside.
  4. For sausage, bulk or sliced would work well with a milk gravy.
For the Gravy - Pick One
  1. Gravy can be from a homemade mix, from a gravy packet, or from the drippings in the pan when using fresh meats. I use packets or from a homemade mix. Your choice.
  2. Chicken giblets and leftovers obviously pair up with chicken gravy. Beef with beef gravy, and pork with pork or chicken gravy. Sausage would pair nicely with a milk gravy.
  3. For 2-3 servings, go with 2 cups of gravy, either 2 packets, 2 cups worth from a homemade mix, or you can make in the pan with the drippings.
  4. Once the gravy is made, add the cooked or heated up meat of choice.
For the Seasoning
  1. After the meat of choice is added to the gravy and mixed, taste and add salt and pepper as desired. For the chicken giblets, sage and celery seed works very well, for two cups of gravy I used 1/2 teaspoon of sage and 1/4 teaspoon of celery seed.
  2. White pepper can be used in place of black pepper. Any herbs of choice can be used, like rosemary, thyme, parsley, coriander. Totally up to your preference.
For Serving - Pick One
  1. Rice, small amount for a side dish or a large amount for a main dish.
  2. Pasta, can be spaghetti, egg noodles, fettuccine, macaroni, small shells, spirals, totally your preference.
  3. Potatoes, mashed would be my first choice, boiled and fried potatoes also work.
  4. Biscuits, think milk gravy with sausage. And additional option for this would be a fried egg or two on top.
Recipe Notes

Cost is dependent on if you are using fresh meats specifically for this dish or using leftovers.

Shortcut: Gravy Mix.

Based on making Chicken Hearts & Gravy, Lee Thayer.
Thailand.

Completely Loco Moco

Completely Loco Moco
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This is spin on the standard Hawaiian fast food Loco Moco, this is a simple recipe and uses leftover meat.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Completely Loco Moco
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This is spin on the standard Hawaiian fast food Loco Moco, this is a simple recipe and uses leftover meat.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Melt butter in saucepan over medium heat. Add flour and whisk until mixture becomes a dark brown color, 6 to 8 minutes. Add the Worcestershire sauce and whisk for about 1 minute. Add beef stock and salt, and pepper to taste and bring to a boil. Reduce heat and cook until sauce is thickened, about 20 minutes. OR just prepare a packet or two of gravy mix and use that.
  2. While the gravy is thickening, chop the leftover meat you have on hand, beef, pork, chicken, or any combination. Add to a hot skillet and saute to heat the meat through, add the cooked rice and mix in, saute until meat and rice are hot.
  3. Fry the eggs sunny side up in another pan.
  4. To plate, divide the rice and meat mixture between 4 plates, pour on some gravy, place a fried egg on top, serve.
Recipe Notes

Low cost since using left over meat.

Inspired by Jerry Juliana.
United States.

Turkey or Chicken Noodle Soup

Turkey or Chicken Noodle Soup
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This is a from a good friend and it sounds wonderful, I really like the addition of the potatoes. This recipe as listed is for using leftover turkey or chicken, which is perfect, especially with a leftover turkey. If you wish to make this with fresh chicken, or even turkey legs or wings, use the fresh meat to make the broth with trinity (carrot, onion, celery) first, then proceed as this is written. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Turkey or Chicken Noodle Soup
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This is a from a good friend and it sounds wonderful, I really like the addition of the potatoes. This recipe as listed is for using leftover turkey or chicken, which is perfect, especially with a leftover turkey. If you wish to make this with fresh chicken, or even turkey legs or wings, use the fresh meat to make the broth with trinity (carrot, onion, celery) first, then proceed as this is written. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. I boiled 5 chicken quarters, separated, and made the broth for this soup. Here is the chopped leg and thigh meat, fork tender and juicy.
  2. Add the broth and water to a large pot and the salt, note the differences between sea salt and table salt as well. Add the potatoes and bring to a boil and cook for 10 minutes.
  3. For the carrots, if using large Thai carrots, only need two, go ahead and dice those, if using the slender carrots like in the US, slice those into rings and add them to the pot once the water is boiling. Add the bay leaves as well. Add the broken pasta to the pot.
  4. Heat a large non stick pan on medium heat and add the olive oil, when hot, add the celery and onion, saute until golden and soft then add to the soup pot with the soup.
  5. Add the chicken or turkey meat to the pot, also add the Mrs. Dash seasoning and black pepper. Taste and adjust salt and pepper to your desired liking.
  6. Simmer the soup until the potatoes and carrots are tender.
  7. Ladle into bowls and serve.
Recipe Notes

For a leftover dish, this is low cost as the turkey or chicken is already paid for in another recipe. If using fresh chicken to make a chicken soup, still low cost for 10 servings.

Shortcut: Mrs. Dash Seasoning.

This recipe for Turkey Noodle Soup is from Natasha's Kitchen.

Bubble & Squeak

Bubble & Squeak
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This is a British term and is intended to use leftover cabbage and other vegetables, and meat from a Sunday Roast, pan fried and mixed into the leftover mashed potatoes. A good friend of mine in the US told me what his wife did with the leftover cabbage and pasta from a meatloaf dinner they enjoyed, she took the leftover cabbage and pasta, added some chopped veggies, some chicken broth and potatoes, and the first thing that popped into my mind was Bubble & Squeak. You can make patties out of this and fry on each side or just cook everything in a pan to get a crispy crust as you mix and cook it, like a hash. Can be a breakfast side, lunch, or dinner. There is no servings or times listed, nor quantities for ingredients, this is a true make with what leftovers you have, can be a side dish or a main.
Bubble & Squeak
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This is a British term and is intended to use leftover cabbage and other vegetables, and meat from a Sunday Roast, pan fried and mixed into the leftover mashed potatoes. A good friend of mine in the US told me what his wife did with the leftover cabbage and pasta from a meatloaf dinner they enjoyed, she took the leftover cabbage and pasta, added some chopped veggies, some chicken broth and potatoes, and the first thing that popped into my mind was Bubble & Squeak. You can make patties out of this and fry on each side or just cook everything in a pan to get a crispy crust as you mix and cook it, like a hash. Can be a breakfast side, lunch, or dinner. There is no servings or times listed, nor quantities for ingredients, this is a true make with what leftovers you have, can be a side dish or a main.
Ingredients
Leftover Veggies and Meat you can use
Servings:
Instructions
For a Whole Pan
  1. Heat a large heavy pan on medium heat and add some vegetable oil.
  2. Mix the leftover veggies into the mashed potatoes or crushed roast potatoes, add to the heated pan and spread out to an even layer. Allow to cook until crispy on the bottom, then flip or just mix it up with a spatula to get more crispy parts to it.
  3. Serve as a side or a main, depending on how much you have. Main with a fried egg or two on top sounds very good.
For Patties
  1. Heat a large heavy pan on medium heat and add some vegetable oil.
  2. Mix the leftover veggies into the mashed potatoes or crushed roast potatoes and shape into patties, fry on both sides to crisp them up golden brown.
  3. I would serve these as a side at breakfast or with pasta for a dinner.
Recipe Notes

Low cost since you are using leftovers.

Inspired by Hans Schmidt.
United States.

Beef on Weck

Beef on Weck
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This is a popular sandwich in New York state, particularly in the Buffalo area. The name comes from the type of roll, or rather what is added to a Kaiser roll to make a Kummelweck roll, This is also a leftover dish since you are using roast beef.
Servings Prep Time
1 sandwich 10 minutes
Cook Time
3-4 minutes
Servings Prep Time
1 sandwich 10 minutes
Cook Time
3-4 minutes
Beef on Weck
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This is a popular sandwich in New York state, particularly in the Buffalo area. The name comes from the type of roll, or rather what is added to a Kaiser roll to make a Kummelweck roll, This is also a leftover dish since you are using roast beef.
Servings Prep Time
1 sandwich 10 minutes
Cook Time
3-4 minutes
Servings Prep Time
1 sandwich 10 minutes
Cook Time
3-4 minutes
Ingredients
Servings: sandwich
Instructions
  1. Warm your oven to 65 C / 150 F.
  2. Slice the kaiser roll in half. Brush the top with the egg wash, then sprinkle the caraway seeds and coarse salt on top. Be generous with the salt and seeds.
  3. Place both parts of the roll in the oven for 3-4 minutes.
  4. Heat the au jus on the stove or microwave to just under a simmer.
  5. When the rolls are warmed, remove from the oven, spread some au jus on the cut side of the top part of the roll, or you can just dip the top into the au jus, do not dunk the whole top in, you just want to coat the cut part.
  6. Optional, if the roast beef seems a bit dry, go ahead and dip that into the au jus as well.
  7. Pile on the roast beef on the bottom of the roll, add a heaping spoon of horseradish on top of the beef, cover that with the top part of the roll, serve with a pickle spear.
Recipe Notes

Low cost as this is mainly a leftover type sandwich.

Shortcut: Au Jus.

Inspired by good friend, Jerry Collins.
United States.

Pulled Pork Green Chile Cheese Melt

Pulled Pork Green Chile Cheese Melt
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This would be a leftover meal for sure to use up pulled pork and any roasted green chilies. Since this is a thicker sandwich, key is to cook slower to keep the bread from over toasting, unless you have heated up the pulled pork to pipping hot just prior to making the sandwich.
Servings Prep Time
1 sandwich 5 minutes
Cook Time
5-8 minutes
Servings Prep Time
1 sandwich 5 minutes
Cook Time
5-8 minutes
Pulled Pork Green Chile Cheese Melt
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This would be a leftover meal for sure to use up pulled pork and any roasted green chilies. Since this is a thicker sandwich, key is to cook slower to keep the bread from over toasting, unless you have heated up the pulled pork to pipping hot just prior to making the sandwich.
Servings Prep Time
1 sandwich 5 minutes
Cook Time
5-8 minutes
Servings Prep Time
1 sandwich 5 minutes
Cook Time
5-8 minutes
Ingredients
Servings: sandwich
Instructions
  1. Spread butter on one side of each piece of bread. Heat a non stick skillet medium low heat. Add remaining butter to the skillet and one slice of bread, butter side down, then add one slice of cheese, half the green chili and half of the diced tomatoes, then add the pulled pork, the other half of the green chili and tomatoes, and top with the second slice of cheese, and the second slice of bread, butter side up.
  2. Keep an eye on the sandwich, when the bottom slice of bread is toasted and the cheese beginning to melt, carefully flip the sandwich and toast the other side.
  3. When the cheese is melted and bread is toasted, remove from the skillet, cut in half and serve.
Recipe Notes

Low cost.

Provided courtesy of good friend, Jerry Juliana.
United States.

Chicken Hearts & Livers

Chicken Hearts & Livers
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This is a leftover meal, meaning leftover chicken hearts, livers, potatoes, and any sides from other meals. Low cost and cleans out the fridge or freezer. My wife makes several Thai dishes from chicken hearts and livers, she was kind enough to leave me a few to make a leftover dish, and I had the boiled potatoes and carrot on hand as well, leftover from a previous meal.
Chicken Hearts & Livers
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This is a leftover meal, meaning leftover chicken hearts, livers, potatoes, and any sides from other meals. Low cost and cleans out the fridge or freezer. My wife makes several Thai dishes from chicken hearts and livers, she was kind enough to leave me a few to make a leftover dish, and I had the boiled potatoes and carrot on hand as well, leftover from a previous meal.
Instructions
  1. Heat the potato and carrots or vegetables of your choice (or leftovers) in a pot of simmering water or steam them.
  2. While the vegetables are heating, in a large pan, heat a splash of olive oil, when hot, add the hearts and livers, mix them and make sure they are cooked through.
  3. When just cooked through, add the evaporated milk and simmer until you get a slight thickening.
  4. Spoon the gravy over boiled potatoes, mashed potatoes, or even pasta,
Recipe Notes

Low cost as everything was bought for other dishes.

Variants: Use anything you from meats to vegetables, try and use at least one of each however.

Been making this for years.

Bacon Egg & Cheese Fried Rice

Bacon Egg & Cheese Fried Rice
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Sounds good, can be changed at will to make it a different dish each time, such as two fried sunny side up eggs instead of the omelet, with and without cheese, etc.
Servings Prep Time
2 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
20 minutes
Bacon Egg & Cheese Fried Rice
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Sounds good, can be changed at will to make it a different dish each time, such as two fried sunny side up eggs instead of the omelet, with and without cheese, etc.
Servings Prep Time
2 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the bacon in a pan until crispy, remove from the pan leaving the fat in the pan.
  2. Same pan, add the onion and garlic and cook in the bacon fat until translucent, about 1 minute. Add the cooked white rice, bacon and chopped spring onion (reserve a tablespoon of spring onion and bacon for garnish). Mix together, then add the butter, soy sauce, salt and pepper to taste. Mix together, then set aside.
  3. Mix eggs and milk together in a small bowl. Heat another pan with a splash of oil. Add the egg mix to pan. Sprinkle mozzarella on top and cover with a lid until cheese is melted and the flat omelet is cooked through.
  4. Place the fried rice on a plate, and add the egg omelet on top of the rice. Garnish with the reserved spring onion and bacon. Dig in and enjoy.
Recipe Notes

With the cheese, this is about $1 per serving, without cheese, much lower cost.

Variants: Replace the omelet with two sunny side up eggs, add chopped bell pepper, use ground beef, pork, chicken, or even breakfast sausage in place of the bacon, you get the idea.

Provided courtesy of good friend, Stephen Connell.
United States.

Potato Pancakes

Potato Pancakes
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Sounds great, perfect use for leftover mashed potatoes.
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Potato Pancakes
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Sounds great, perfect use for leftover mashed potatoes.
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Ingredients
Servings: patties
Instructions
  1. Place the bacon in a large, deep skillet, cook over medium high heat, turning occasionally, until evenly browned and crisp about 10 minutes. Remove the bacon slices, crumble, set aside. Leave the bacon drippings in the skillet.
  2. Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl, stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties.
  3. Heat the bacon drippings over medium heat, fry the patties in the drippings until crisp on each side, about 4 minutes per side.
  4. Serve as a side with chicken or beef main dishes, or as breakfast with a couple of eggs on top.
Recipe Notes

Low cost, even with the cheese.

Provided courtesy of good friend, Stephen Connell.
United States.

Bacon Mashed Potato Cheese Bombs

Bacon Mashed Potato Cheese Bombs
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Sounds interesting and may be worth a shot. This is a dish to prepare using leftover mashed potatoes. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 bombs 10 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 bombs 10 minutes
Cook Time
15 minutes
Bacon Mashed Potato Cheese Bombs
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Sounds interesting and may be worth a shot. This is a dish to prepare using leftover mashed potatoes. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 bombs 10 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 bombs 10 minutes
Cook Time
15 minutes
Ingredients
Servings: bombs
Instructions
  1. The original recipe stated 'chunks' of Cheddar cheese, I think a safe bet would be to use a block of Cheddar and cut it into 3/4 inch cubes.
  2. In a large bowl, mix together the mashed potatoes, egg, and salt and pepper. In a shallow bowl, add the bread crumbs.
  3. Grab a small scoop of mashed potatoes and gently form that around a cube of Cheddar.
  4. Roll the mashed potato ball in the bread crumbs to evenly coat it, then wrap a slice of bacon around the ball and fasten with a toothpick or wooden skewer.
  5. Heat a deep heavy skillet with 2 inches of oil to near 180 C but not smoking. Fry the bombs in the hot oil until golden brown brown, drain on paper towels and allow to cool for several minutes.
  6. Serve with sour cream or dipping sauces of your choice.
Recipe Notes

Low cost. Once I make these I will figure an accurate amount.

Shortcuts: Bread Crumbs, Sour Cream.

Provided courtesy of good friend, Stephen Connell.
United States.