Tuesday, March 31, 2015

Leftovers Re-Done #Chicken Pot Pie

Now lets talk about chicken. When I do chicken, we always seem to have at least a serving leftover. When we do Rotisserie chicken, I make it a point to pick it clean. Then I put the rest, bones and all in the crock pot with water, onion, carrots, garlic and let simmer all day, strain and get a wonderful homemade chicken broth. At that point you can freeze it also, I keep all my quart Chinese soup containers for that.  The extra meat either becomes a soup that day or I put it in a baggie and freeze. It will freeze for at least 3 months. Mine as usual never lasts that long.

There are other ways to start this remake. You can all month long, put up the little leftovers of veggies you make for meals. You know, that last teaspoon of corn, green beans, or that onion that is about ready to go south. Get a quart container and put in there and freeze, and add as you go. When you are ready you either have the base veggies for a soup, stew, or maybe that chicken pot pie.

Chicken pot pie is a combination of chicken, veggies and a medium thick gravy like sauce all served in a pie crust, or biscuits on top, or even a naked chicken pot pie in the crock pot then served onto a biscuit. This is one of those really easy remake a leftover. You can also do it with steak, ground beef, roast or turkey.

Today is what I remade from my refrigerator.

Chicken Pot Pie

1 quart baggie of leftover chicken (chunk into bite size)

1 small onion (chunk into bite size also)

5 small red potatoes (leftover from dinner, chunked into bite size)

1 bag of mixed veggies

2 cans of cream of chicken soup  (if you don't have this or don't like cream soups. You can start a bit of butter in a pan with flour (roux) and then add milk until the thickness you like)

1 and 1/2 cup of milk.

1 Package of Pie Crusts. (Next time I am going to buy the bottom crust in the metal dish, and a box of pie crusts. That way we get a lot of bottom crust, and it will make 2. I feed a family of 6. You could do this and put the other in the freezer for another time) 


1) Combine everything in a bowl, salt and pepper liberally.

2) In a lasagna pan (our size - you can use a pie pan) Lay the first crust down. Bake this at 350 for just alittle bit, so that the pie wont be soggying it.)
*I also lay parchment paper down in mine, so I have less to wash and easier to come out.
this is a round piece of pie crust, I cut a little here and there to make it fit

3) When bottom is a bit baked, pour in mixture and put on top piece of crust. Poke a few holes for steam to release.
Then put on the top. Here also I kinda cut a little here and there so it would fit.

4) Bake at 350 for about 45 minutes, check to see if brown the way you like it.

Let cool for a little bit and serve. Usually we have green beans as a side with this.
Tonight I am making my easier version of bacon wrapped green beans. I will get a picture of that tonight and post tomorrow.. a way to quickly make and get the same taste, maybe even better.

Chicken Pot Pie is one of the ultimate comfort foods.
Remaking and Re-Done is getting to be fun. Actually I haven't started a fresh meal this week so far. I have been using what I have.
So either way it is a win-win situation. Maybe that will save me enough for an Easter Cake...

Renew a Favorite #greenbeans and bacon

The original is the bacon wrapped green beans. I have been making these for the last three years. I actually got it down to a science using frozen green beans and actually cutting my bacon into 3rds, giving us a healthy way to eat them and actually pig on them.

My kids love these and yes, I must be honest you have to patiently roll them. Well not anymore. Last week in a haste I did them this way. Got that same taste.

Renewed Green beans with Bacon


1/2 cup of real bacon bits
 I get this big bag at the Sams Club. I use it for everything I want bacon in.

1/4 cup soy sauce

1/4 cup brown sugar.

2 bags of long frozen green beans


1) Dump green beans into a 9x13 pan.

2) Sprinkle evenly the brown sugar.

3) Sprinkle on the bacon bits.

4) Then slowly pour the soy on top.

5) 400 oven for about 45-to an hour.


Monday, March 30, 2015

Don't Knock It Till You Try It #chicken liver pate


I sure wish that I could make this look so much prettier, but livers don't take on a wonderful shade of color, while they are cooking, or even after they are cooked.

Yes, I know all the negatives as to why not ...but what if this time, we why not try it?

Livers though I do feel is an acquired taste. If you have tried liver and it was yucky, you should still try this again. What do you have to lose..worst is you could feed it to you animals. Oh no, sorry. Bad imagery.

Chicken Liver Pate


1 container of livers (drained)

1 small onion minced (use half while cooked and stir the other half in at the end.)

2 cloves of garlic

1tsp garlic salt

salt and pepper


1) Drain the livers and put into a saute pan with the onions and garlic, and seasoning and a little bit of olive oil.

2) Cook on low and stir until the livers are completely cooked. They will not look pretty and most likely smell pretty either.

3) Remove from heat and put into a blender. Blend until smooth and pureed.
*this is where I add the rest of the minced onion. I like a little bit of texture. If not leave it out.

4) Spoon into a container, cool and then put in refrigerator.
 I know something that ugly.. but it tastes sooooo good.

I think this is just a delightful treat. My mother always made this for us. We actually would eat it warm, and barely had any in the fridge for the next day.
We also just eat it on saltine crackers. So fancy, smancy...

So if you are feeling adventurous, then give it a try.. but don't be a hater until you try it.
It actually is a delicacies in a lot of fancy restaurants.

Let me know if you get brave..

Leftovers Re-Done #Salmon Fried Rice

I know that everyone loves rice, we around here like it anyway it comes. When I make a batch for dinner I can usually double it and use it somewhere else during the week, and if not you can freeze it in batches also. Although I must confess ours never makes it until then.

This week we ordered chinese and with every entree you got the choice of fried or white. I took the fried because it already was seasoned and had peas and carrots and little onion in it.  If you don't have that don't worry about that I will show you how to fix it up just right.

Salmon Fried Rice


1 can of salmon (hold the juice in the can)

1 quart of leftover rice

1/2 cup of peas and carrots frozen (I add these even if it is the fried rice, I figure more veggies for the family)

1/2 diced onion

1tsp of minced garlic

1 juice of a lemon (or 3tsp of lemon juice)

A little olive oil


1) In a large size pan, saute your garlic, onion, peas, and carrots for just  second or two.

2) Drain your salmon (putting juice to the side), and drop into your pan and start to break up like ground beef.
*I take out the cartilage thingy, because the kids all gripe. You can just smoosh it and it denigrates into the salmon.

3) Saute everyone, until your salmon starts to brown and get little crunchies (I just leave on med heat and flip and break up the crunchies.)
can you see those little brown crunchies..mmmmm

4) Put in the rice, break it up and mix, stir in 1/2 juice from the can and the lemon juice. The juice from the can gives the rice enough moisture to come back from being refrigerated. Salt and Pepper.

5) Toss until everything is coated and warm.

I prefer to serve this with just lemon juice, soy seemed to overpower the salmon taste. Please also salt and pepper to taste.

I am really enjoying sharing all my re-made from leftovers. In doing this I share with you the thought of maybe, I can re-do than throw away. Maybe save a little money. Maybe not eat out as much.
Thanks for taking the time to enjoy my blog.

Remember to always take time for you and your family. Life is to be simple.

Friday, March 27, 2015

New Find Kellogg's Jif Peanut Butter Cereal

I have one of the sweetest friends. We have been friends since I was 18 yrs old, and so as I do not expose her age, I won't tell you how long.. Me, you know I don't care if anyone knows my age.. being 39 forever is a gift.

Any who...my friend always seems to think that my children are deprived from all the sugary treats and cereals made to mankind. So for three or four months at time, she gets them stuff. She is also a wiz at the coupons and she gets the cool new stuff coming out.
Me I can't coupon much for a darn. Cause I like to cook too much. I am not into brands and for awhile now, that is all the coupons are for..brands.

This was in the bag of the cereals for them.
Kellogg's Jif Peanut Butter Cereal. Either I have been deprived of such fancy stuff, or this was delicious. I just ate it plain.

I looked at the calories and not too bad for a serving. Could definitely work this one in.

My kids wanted me to make peanut butter balls with it.. AHHHH>>>>like no.. a 4.00 box of cereal into a ball.. nope, a little real peanut butter and powder sugar and we have plenty of on the fly and cheap balls.

Well I just stopped in for a minute to share..

Have a great weekend..

Leftovers Re-Done #Mini Little Cheese Pizza

We all love tacos, wraps and I am sure we are all guilty of always having a few left and then go back to the store and buy all new ones. I like them fresh too for the tacos..
I always have a few hanging out in my bread drawer. So I started to use them. They make great thin crust for a quick pizza. Today, I decided to make them mini. So that the kids could carry and eat. Also so that they could just heat up a few later.

I started out on the "trying to be neat side" the cute little circles.

 They enjoyed them a little bit too much and so I just took my scissors and cut it all up into squares and what was left were triangles. 

Either way you write it, they worked and I even got to store up a batch. I am sure not for long the oldest son, hits the door from school in a few hours.
Let cool and then layer in a container. Separate each layer with a paper towel, wax paper, foil.

Mini Cheese Pizza


1 cup of spaghetti sauce (great way to use that little extra from the fridge, and if you don't think you would get to it before it spoiled, I put mine in a little plastic water bottle and freeze)

1/2 cup of mozzarella and cheddar shredded cheese

6 large tortillas (or what you have laying around.


1) Spray that sheet so it doesn't stick.

2) Build just like a pizza.. just try to keep stuff on each one.. so they don't stick together.

Pop in 400 I would say only about 10 minutes.. Watch so they don't burn.
Remove and let cool. So little hands and mouth don't get burned.

 Ready for my favorite critic... The Paddy Boy.....
He says yummy and proceeds to try to eat them all, so the brother has none..

SO ...now you know you don't have to throw much away, when you are around me.. holler if you get stuck.

Tuesday, March 24, 2015

Leftovers Re-Done #Individual Loaded Potatoe Pizza

Okie Dokie...This is technically a leftover re-do, done again.
This is done with the leftover mash potato mixture I made from yesterday. Blog Date 3/23/15.

I was so excited to see what would become next of my leftover, leftover mixture. I thought that I had a pizza crust on hand, but I didn't so therefore, I searched the bread drawers, not the refrigerator this time.
I found a package of large low carb tortillas that I am guessing have had a bit. They were fine when I opened them and even if they were a little stale they still would have worked.

I used them as my crust. I made 4 of the loaded potato pizza (notice I dropped the leftover name of mashed potato mix) You gotta remember new dish, new name.

Individual Loaded Potato Pizza


1-2 cups of mashed potato mix (leftover boxed potatoes (see blog 3/23/15)

1/4 cup of shredded cheddar

Bacon bits

4 large size tortillas


1) Lay tortilla on a piece of parchment paper, and smooth on the potato  mixture, then cheese and bacon bits.

2) Pop into 400 oven for 5-10 minutes, keep an eye on it.

3) Remove them when they are brown and crispy.

I really loved how the tortilla made such a nice light crispy crusty. I made another kind, with my Oven Roasted Tomatoes with a little minced onion.


This actually getting to be a fun game.. See if you can play at your house. It saves money. I have made three meals out of one.

Now I have to actually cook something new, so I can stretch it out.. If you make anything cool, let me know.. until then..

Keep it simple... and it really will be that simple..

Leftovers Re-Done #Hash and Eggs

Root, root, root.. I actually have a leftover shelf, so they are so much easier to locate to the human eye. Leaving that said, they human eye is the family, they only see what is leftover.. The powerful eye of the Mom, or the cook see's what could be carried over. Which leaves us not wasting much and enjoying it all.

My leftover remake today, a creative little hash. I had this probably 4" by 2" piece of corn beef left from St Paddy's Day. I had about two handfuls of sweet potato fries, a container of black beans and jalapenos....and I created this..

Sweet Potato Corn beef Hash.


3oz of corn beef (enough to cut itty bitty and share the flavor through the hash.

3 Handfuls of leftover baked in the oven fries. (I had those great sweet potato ones)(cut up into bit size chunks)

1/2 cup of jalapeno black beans ( I thought what the heck, they are good in Mexican rancheros)

1/2 cup of left over gravy from the dinner before. (This made it moist)

1/2 small diced onion.


1)  Take all your ingredients and mix together and warm up in a pan.

2) Fry up two eggs per person, how they like them. We like them sunny side and runny, I think it just adds a richness to the hash as you eat it.

This was a good meal, filled you up, and saved all the leftovers into a new dish. I am so happy to find a way to use up those last bits of fries we always have left over.

I will seem to remember this one, it used up what was left and it did make a great base for those runny eggs.

I love showing you how I can re-make something into a totally new meal. Be prepared, I have alot of down time now, and my creative juices are flowing.

Going to try a new kinda pizza flat with the "ole" tortilla. Will get back with you if it works..

Monday, March 23, 2015

Leftovers Re-Done Boxed Mashed Potatoes #Faux Pierogies

Re-do, Re-make, Re-state, Re-structure, Re-enliven, Re-Heat- and Eat.
No matter how you state a leftover is a leftover. My children are not leftover eaters, so I do not use that word.

This week I had boxed mashed potatoes as a quickie side to our chicken. I made two boxes thinking...hmmm need those carbs, well those carbs are a far cry from homemade ...real potatoes, but they were, just okay. I put up a leftover Chinese quart soup container full.

This morning I was wondering what I could do with this wonderful leftover. Although they weren't real yummy at the time, we must remember they are 1.50 a box and use 2 cups of milk. That is alot to just throw away.
I took mine, and made a Faux Pierogies.

Faux Pierogies


1 quart of leftover mashed potatoes (real or box)

1 package of the wonton wrappers in the store

1/4 cup of sour cream

1/4 cup of shredded cheddar cheese

1/2 small minced onion

1tsp of minced garlic

salt and pepper to taste

small bowl of water to dip fingers in to seal the wonton

olive oil


1) Mix all the ingredients together.

2) Fix a tray to lay the wontons on after you fill.

3) Fill wontons with 1tsp of filling.

4)Take water and run down the top sides of wonton and bring together and press sides.

5) Do them all (package said 51) and then get ready to cook them.

*Flash freeze them for another time. Which means lay them on a sheet pan not touching, and freeze. When frozen take them off and lay in a bag, they won't stick. Then they are ready when you are. I would cook them right in olive oil, without thawing.

* Keep in fridge in a covered container, not touching much. For when you are ready.

6) Cook them up. We prefer just a little olive or coconut oil in a pan and saute them until they are brown. You can also do them in butter, but I found the butter, yummy, but not too much of a different taste. I bet if I had made a butter sauce. Your preference.

 Be careful when you eat them at first, the filling is hot, you minced everything and the potatoes are not dense so just the little sauteing you do makes them hot.
I have to actually portion these out among my family of five. They will gobble these up like they were candy.

#I want to Share with you other ideas for this mixture. I will post a recipe and picture when I do them again.

* The mixture itself could be put into a casserole dish and sprinkled with more cheddar and real bacon bits.
* I have leftover mixture, which I am going to put on a pizza crust with cheddar and bacon bits.

Now time for lunch.

Thursday, March 12, 2015

Pantry Find... Flatout Spicy Italian Mushroom, Spinach Pizza

 Flatout Spicy Italian

Wow, I am a big fan of the flatout brand.. This one is the bomb. They have spiced this with a little red pepper flake. Actually when I use it to make a pizza, I really don't use much seasoning. I love the little pop of spicy, spicy.
They actually make all kinds, so if you don't like spicy, you can find one you like.
When this is baked it becomes nice and crispy.
They are 12" x 6" perfect for a single portion. 
I have also made my own crackers out of these, because of the nice calorie amounts.

Today with this I made a Pizza of sorts

I put on this just a sprinkling of mozzarella cheese, spinach, mushrooms and a another light mozzarella sprinkle on top.. and a light dash of sea salt.

This came to a total of 297 calories, and was very filling.

Just wanted to hit my blog up and share with the world what I have been finding out there. Always looking for something good to eat.

Keep it simple..and it will be great.

Catch everyone in a bit.. I am kinda chair bound, because of hip issues, so I am perusing the cooking sites..
Prepare yourself...