Archive for the ‘Leftover helpers’ Category

  • 1 ½  pounds stewing beef, cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, cut into small pieces
  • 1 large sweet potato, in 1/2-inch cubes (optional)
  • 1 cup baby carrots, sliced
  • 3 medium potatoes, cut in 1-inch cubes
  • 2 stalks celery, sliced
  • ½ cup frozen corn kernels
  • ½ cup frozen green beans
  • ½ cup frozen peas
  • ½ teaspoon fresh thyme
  • fresh ground sea salt & black pepper, to taste
  • 2-3 tablespoons flour
  • 1/4 teaspoon garlic powder
  • 2 to 2 ½ cups beef stock
  • 1 cube beef bouillon
  • 1 6 ounce can tomato paste
  • 1/4 cup red wine (optional)
  • 1 tablespoon Kitchen Bouquet (found usually in the seasoning section of your grocer)

Sprinkle the beef cubes lightly with salt and pepper. Dredge in flour.  In skillet, heat 2-3 tablespoons of olive oil & sauté beef until browned on all sides.  Add beef and all your other ingredients except wine or beef stock to the crock pot.  Stir them around well. If using wine, add the wine to deglaze the bottom of the skillet, otherwise use a cup of the beef stock to deglaze and pour the liquid and dripping into the crock pot as well.  Add the rest of beef stock – stir everything again.  Place crock pot on low and cook for 8+ hours.


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  • 2 cups roasted chicken – cubed**
  • 2 medium potatoes – peeled & cut into small cubes (or if you like baby red potatoes – use about 5 of them cut in ½ or quarters
  • 1 large sweet potato – peeled & cut into small cubes
  • 1 cup baby carrots, cut in ½ or 1/3
  • 2 stalks of celery cut into small pieces
  • 1 large sweet onion – cut into small pieces
  • ½ cup frozen kernel corn
  • ½ cup frozen cut pole beans or cut green beans
  • ½ cup frozen petite green peas
  • 1 ½ cups chicken broth
  • ¼ cup white wine
  • 3 tablespoons lemon juice
  • 1 ½ teaspoon garlic powder
  • 3 packages of chicken gravy mix (I like McCormick) You can make your own – but it takes longer!
  • 2 (9 inch) unbaked pie crusts

**Grab a rotisserie chicken from the store, or roast your own (you can use half for the pot pie – half for salads or sandwiches during the week!), or a small package of chicken breasts (2-3 small)– cubed small – see below!  You can also use leftover turkey if you have it – just change out the chicken gravy for turkey gravy.

Got cooked chicken?  Skip to next step!  Need to cook the chicken breasts first?  Start here – in the bottom of a large stock pot, add 1 tablespoon butter and splash of olive oil and let pot get hot.  Cube your chicken breasts, season with salt/pepper/garlic powder – sauté in pot for 4-8 minutes- browning on all sides- remove chicken from pot and set aside.

Next – add one more tablespoon butter & splash of olive oil – bring pot up to med-high heat.  Add potatoes, sweet potatoes, carrots, celery & onions – cook for about 7-8 minutes – tossing every minute or so until potatoes begin to get tender.  Once potatoes start to get tender, add white wine & lemon juice to pot and start scraping up the bits of browned goodness from the bottom – keep gently tossing those veggies.  Add in chicken stock and frozen veggies and cooked chicken, salt & pepper to taste and let simmer for 3-4 minutes.  Mix gravy packets with ¼ cup cold water – just enough to liquefy – add to pot and simmer everything for additional 8 -10 minutes until broth starts to thicken.  Turn off heat and let cool for about 15 minutes.

Roll out pie shells – place one on either the bottom of a deep dish pie plate or I use a small casserole baking dish.  Fill with all the chicken & veggie goodness from above.  (I used a large slotted spoon to fill so there’s not as much liquid – once the dish is filled with the good stuff – you can add some of the additional gravy if you like).  Top with remaining crust, crimp sides and cut 2-3 slots in top to allow for steam to escape.  Bake for 40-45 minutes until golden brown and amazing! 😉

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Chop everything ahead and then start cooking:

Cube 2 potatoes, 2 carrots, 2 small onions, 3 stalks of celery, chop about ½ cup kale into shreds (you can freezer bag the rest for another day or make a side of kale – see sides).  Cut two or three links of Italian sausage into 1” cubes.

In a big pot add a good splash of olive oil and bring to medium heat.  Add sausage and start to brown.  After about 7-10 minutes, add in a tablespoon of butter and all your vegetables and toss for about 10 minutes, scraping the bottom of the pot as you go.  Add ¼ cup white wine, ¼ cup lemon juice and stir until you get some of that great brown stuff off the bottom!  Then add two boxes chicken stock, large can of diced tomatoes, 2 cans of black eyed peas (drained), 1 can of Great Northern beans, 2 teaspoons garlic powder, salt & pepper, 3 shots of hot sauce – let simmer until potatoes are fork tender.

Serve topped with a sprinkling of shaved Parmesan and a chunk of  crusty French bread!

HINT: Try this with different beans to see which you like best!  White northern beans are a terrific addition, garbonzo beans add a nice texture as well or even pinto.  And don’t be a nay-sayer about black-eyed peas!  Try them!

HINT: Got any leftover chicken or pork that’s not enough to do anything with but hate to throw it out?  Toss that in here too.

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Very simply the easiest recipe on the planet!

What do you need?  One crock pot, one Boston butt pork roast, one bottle Goya Mojo marinade & patience — (don’t forget that last one!)

Place pork in crock pot, pour bottle of marinade over it.  Put your crock pot on low – and let it cook all day!  By the time you get home from work your house will smell like a Cuban restaurant and your family will sing your praises!

Shred the pork with two forks.  I serve with black beans, rice and a loaf of Cuban bread.

For your black beans…

1-2 large cans of black beans (depending on your family’s size), add 1/4 cup of the mojo drippings from your crockpot, 1 small onion diced, 1 small green pepper diced, let simmer for 15-20 minutes while your rice cooks and you’ve got a great meal!

Look for the marinade in the ethnic section of your grocery store or ask your grocer for it!

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