Did you have a recent cookout or party at your house? Is your fridge filled with leftover meat, veggies, and other yummy goodness? From chicken tacos to pan-fried sausage, here’s how to use up all the leftovers from your cookout and make sure they don’t go to waste.
Grilled Chicken Tacos:
1 medium onion,
cut into wedges,
keeping root intact 2 garlic cloves,
finely chopped 1 pound skinless, boneless chicken thighs
1 tablespoon cumin seeds, coarsely crushed
1 tablespoon vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 corn tortillas, warmed (for serving)
Charred Tomatillo Salsa Verde (click for recipe; for serving) Cilantro sprigs, sliced radishes, and lime wedges (for serving)
RECIPE PREPARATION Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side. Let chicken rest 5 minutes before slicing. Serve with tortillas, Charred Tomatillo Salsa Verde, cilantro, radishes, and/or lime wedges.
Grilled Sausage and left over grilled veggies = Fritatta You can chop up leftover sausage and add it to an egg scramble, omelet, or frittata.
6 large eggs
6 ounces leftover roasted vegetables, cut into ½-inch pieces (about 1½ cups)
½ cup leftover cooked grains or crumbled leftover sausage
1 ounce coarsely grated or crumbled cheese
1 tablespoon finely chopped tender herbs, such as thyme, basil, and/or chives Kosher salt Freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1. Vigorously whisk 6 eggs in a medium bowl until streak-free.
2. Add 5 oz. vegetables, ½ cup grains (you can use left over sausage too), 1 oz. grated cheese, and 1 Tbsp. herbs; season with salt and pepper. Mix with a rubber spatula to combine.
3. Heat 1 Tbsp. oil in a medium nonstick skillet over medium; swirl skillet to coat with oil.
4. Add egg mixture and cook until edges are set, about 30 seconds.
5. Using spatula, agitate eggs by scraping bottom of skillet in a small circular motion and bringing edges toward center of pan to form large curds, then let mixture sit undisturbed until edges are set again, about 1 minute.
6. Reduce heat to low and continue to cook, tilting skillet and lifting edges up with spatula to allow uncooked egg to flow underneath and around sides, until surface is wet but center is mostly set when you shake the pan, about 5 minutes.
7. Shake skillet to loosen frittata. Place a large plate over skillet and invert frittata onto plate.
8. Heat remaining 1 Tbsp. oil in skillet over medium, swirling to coat. Slide frittata back into skillet; reduce heat to low. Cook until set all the way through, about 3 minutes.
9. Let frittata cool in skillet 5 minutes, then invert onto a cutting board.
10. Season frittata with salt and pepper. Cut into wedges to serve.
SIDE NOTE: This Fritatta can be prepared in advance covered and chilled. Bring it to room temperature before serving. Great to have on hand for the morning after and any visitors that may have stayed the night.
Other left over ideas can be the following:
1. Hot Dogs can be turned into beans and franks
2. Grilled steak can be converted to street tacos (use caution when re-heating so you don’t dry out your meat or over cook it.
3. Left over condiments like olives, tomatoes, cucumbers, etc can be made into a fun pasta salad (use rotini and an italian dressing seasoning packet for great flavor)
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