By Tina Albo:
An ages-old dilemma has plagued our kitchens since the beginning of time:
What do we do when we have a refrigerator full of leftovers?
Whether you're running a household of five or a household of two (like I do), leftovers are inevitable. Now that Thanksgiving is just around the corner, you'll be wondering what to do when you can't find a use for the last remnants of the turkey lurking in your fridge.
If there's anything I’ve learned from my friend Amanda, it's that leftovers are just another ingredient waiting to be repurposed into something delicious and easy. The best part is that it will reduce your cooking time if you plan your meals accordingly. Take a long look at the ingredients in your pantry and refrigerator, there just might be a new delicious meal hiding in plain sight!
French Dip Squares
I love pot roast; this particular cut of meat is so versatile that leftovers can effortlessly be made into so many dishes.
My new favorite dish came from a video from Delish.com that popped up on my Facebook feed a few weeks back. I’m a big fan of French Dip sandwiches, so this video immediately got my mouth watering. One might think that a name like “French Dip Squares” sounds fancy and complicated, but I assure you that it’s much easier than you think. In fact, this particular recipe will make use of many things you might already have in your refrigerator.
I'm not ashamed to admit that I sometimes keep cans of refrigerated crescent roll dough in my fridge. As a busy single mom, I don’t always have time to make dough from scratch, so these pre-made cans definitely come in handy when I need to make a quick, easy dinner.
The original version of the recipe called for caramelized onions, but I used French fried onions in my version instead, as I'm not a big fan of the former. I also like my squares and sandwiches to have a little crunch, so it all worked out in the end.
2 cans refrigerated crescent roll dough
1 ½ cups leftover cooked pot roast, sliced thin
6 slices provolone cheese
1 cup French fried onions
½ tsp kosher salt
1 tsp tuxedo pepper seasoning
1 cup leftover au jus
Olive Oil cooking spray
1. Preheat oven to 350° Fahrenheit.
2. Coat a cookie sheet with the cooking spray to prevent the dough from sticking.
3. Open both tubes of crescent dough. Unravel them both and place one sheet on the greased cookie sheet.
4. Place leftover pot roast on top of the dough. Make sure to spread out the pieces so that the dough is evenly covered.
5. Sprinkle salt and pepper over the meat evenly.
6. Sprinkle the French fried onions on top of the meat for even coverage.
7. Drizzle about 2 tbsp of the leftover au jus so that it can absorb into the onions.
8. Place the provolone cheese on top. Make sure to place the slices evenly.
9. Place the second sheet of dough on top. Using a fork, make a tight seam so that the ingredients inside do not spill out.
10. Place the cookie sheet in the preheated oven. Cook for 20 minutes or until the dough is nicely browned.
11. Reheat the au jus for dipping.
12. Remove the cookie sheet from the oven and let stand for 10 minutes.
13. Cut the pastry into even slices before serving with the au jus.
Your end result is a delicious, piping-hot pastry that will stick to your ribs and leave you ravenous until the final morsel has been eaten. This is a perfect dish to have when the kids have their after-school activities that leave you pressed for time.
Kimchi Fried Rice with Shredded Chicken
Whenever I make a roasted chicken over the weekend, I’m guaranteed to have a lot of leftover meat. The best part about roasted chicken is that you can pretty much use it in any of your favorite dishes.
As a lady who enjoys everything spicy, I always keep a container of kimchi in my refrigerator. There are many varieties you can find in your local supermarkets, but I prefer the small-container premade by the Chinese supermarket close to my house. It has the right amount of spice without being too overpowering.
The concept of fried rice is daunting to most, as a lot of Chinese delicacies are exotic to many people—but trust me, it's simple to make. Like everything else, it just takes a little bit of time and patience.
1 ½ cups shredded leftover roasted chicken
3 large eggs, whisked lightly
¾ cup chopped kimchi
1/3 cup kimchi juice
3 cups cooked rice
½ tbsp soy sauce
2 tsp sesame oil
1 tbsp vegetable oil
1 tbsp olive oil
1 tsp cayenne pepper
½ tsp salt
1 tsp tuxedo pepper seasoning
½ tsp chili powder
1 tsp toasted sesame seeds
1. Heat a wok or deep skillet over medium-high heat. Ad