AwesomeBites

Tag: Leftovers

  • Meatloaf – Ground Beef

    Meatloaf – Ground Beef

    I guess when it is a bit cold outside, immediately I reach for comfort food.  We had meatloaf as a kid once a week.  It was easy fast, feed the crowd and my mom could stretch the meat by adding rolled oats, potato chips, day old bread crumbs, anything available. 

    2 pounds of ground beef

    1 cup bread crumbs or panko or dry bread crumbled up

    1 Tsp oregano

    1 tsp basil

    1 can of green olives (the natural brine) sliced or chopped

    2 cans tomato sauce

    Reserve 1/2 a can to pour over the top.  Variation: You can substitute part of the tomato sauce used in the mix with salsa or diced tomatoes.  Don’t have breadcrumbs, of course you can substitute.  Have extra veggies like carrots add them.  Make sure you slice the olives otherwise they get to be overpowering.

    Serve meatloaf hot with mashed potatoes.

  • Breakfast Hash and Eggs

    Breakfast Hash and Eggs

    Sweet Potato, Russet Potato, Sweet Onion and Roast Pork

    As I wake up and everyone in the house is starting to stir and the chorus of “I’m hungry”, I take a gander in my refrigerator and see we have eggs and a bit of leftover meat and decide, let’s make some hash. I have a knack for using leftovers from my refrigerator and bring it together for something good to eat. Hash is great for a crowd.

    Breakfast Hash

    2 Russet Potatoes diced
    1 Sweet Potatoe diced
    1 Sweet Onion diced
    Leftover pork shoulder roast, or ham, or roast beef or chorizo
    Salt and Pepper to taste
    Vegetable oil for frying

    If you can dice all the ingredients so they are about the same size, the hash will look good and cook evenly.
    Brown the diced potatoes and set aside.
    Sweat the diced onions and set aside.
    Warm the meat, then add back in the potatoes and onions.
    Salt and pepper to taste.

    Once the potatoes are browned, crack an egg for each person on top, bake in the oven at 400 degrees for 5 to 10 minutes until the whites are set. Yell out, come and get it!

    If you want scrambled eggs, get ’em done and serve on the side. Breakfast is ready!

    Sunnyside Eggs and Pulled Pork Hash

  • Curly Pasta Salad

    Cook pasta and chill. 

    Add veggies, meat scraps and lettuce you have on hand.

    Salt and Pepper to taste.

    Toss with Girard’s Light Champagne Vinegarette or go greek or go asian.

    Diced onions

    celery

    apple

    Arugula

    Bell Peppers

    Greek:  Tomatoes, Onions, Cucumber, Greek Olives and Feta Cheese, Pine nuts