Leftover makeovers: How to turn last night's remnants into tonight's delectable dish

Serves 6

3 cups shredded or chopped cooked pork or chicken
3/4 cup barbecue sauce
1 cup all-purpose flour
1 cup yellow cornmeal
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
3/4 cup buttermilk
2 large eggs, beaten
1/4 cup canola or vegetable oil
2 Tbsp. sugar
6 oz. (1 1/2 cups) Monterey jack cheese, shredded
2 scallions, trimmed and thinly sliced
1 jalapeno, thinly sliced (optional)

1. Preheat oven to 425 degrees and grease a 9-by-13-inch baking dish.

2. Heat the barbecue sauce in a medium saucepan over medium-low heat, stirring. Add pork or chicken and simmer until warmed through, about 5 minutes.

3. In a large bowl, whisk together flour, cornmeal, baking soda, baking powder, and salt. In a medium bowl, whisk together buttermilk, eggs, oil and sugar. Gently stir the wet ingredients into the dry, then fold in the cheese, scallions and jalapenos.

4. Pour the pork or chicken mixture into baking dish, spreading it evenly. Top with the cornbread batter, spreading it evenly. Bake until the top of the cornbread is lightly brown and firm to the touch and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool 5 minutes, then cut and serve.

Adapted from “150 Things to Make with Roast Chicken” by Tony Rosenfeld

Serves 4

2 cups cooked pork loin roast, cubed
1 medium onion, chopped
1 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 quart chicken broth
1 15 oz-can diced tomatoes
1 4-oz can diced green chiles
Tortilla chips, crumbled (to garnish)
Cheddar cheese, shredded (to garnish)
Lime wedges, (optional)
Cilantro leaves, (optional)

1. Sauté onion in a heavy-bottomed pot over medium heat with oil until softened. Stir in garlic and cumin. Add chicken broth, diced tomatoes and diced green chiles. Bring the mixture to a simmer, reduce the heat to low and cook for about 20 minutes. Stir in cubed pork loin and just heat through.

2. Serve in bowls topped with crumbled tortilla chips and shredded cheese. Garnish with lime wedges and cilantro if desired

Source: Porkbeinspired.com

Serves 6

4 slices bacon
1 large onion, diced
2 cloves garlic, minced
6 cups chicken broth
2 russet potatoes, peeled and diced
3 cups corn kernels
1 1/2 cups shredded chicken
2 cups half-and-half
1 cup shredded cheddar cheese
Pinch cayenne
Salt and pepper to taste

1. In a large soup pot, fry bacon over medium-high heat until crisp. Transfer to a paper towel to drain. Add onion and garlic to bacon grease and saute 3 minutes.

2. Add broth, potatoes and corn. Bring to a boil; reduce heat to medium. Simmer 20 minutes, stirring often. Return bacon to pot. Stir in chicken and half-and-half. Simmer for 5 minutes. Do not boil.

3. Stir in cheese, cayenne and salt and pepper to taste.

Adapted from “The Everything Soup, Stew & Chili Cookbook” by Belinda Hulin

3 cups (6 oz.) uncooked egg noodles
2 Tbsp. olive oil
1 cup chopped onion
1 small green pepper, chopped
1 3/4 cups beef broth (from a 32-oz. carton)
1/4 cup all-purpose flour
1/2 cup half and half
1 Tbsp. Dijon mustard
2 cups leftover chopped roast beef (more or less, to taste)
Salt and pepper to taste
3/4 cup cheddar cheese

1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with cooking spray.

2. Cook and drain noodles as directed on package.

3. Meanwhile, in a medium skillet, heat olive oil. Saute onions and green pepper until just tender, stirring occasionally, about 3 minutes.

4. In a medium bowl, vigorously whisk together flour and beef broth until smooth. Add to skillet and heat to boiling. Cook, stirring constantly, until mixture thickens. Stir in half and half and mustard. Stir in beef and noodles. Season to taste with salt and pepper.

5. Spread mixture evenly in the baking dish. Cover and bake 30 minutes, then uncover and top with cheese. Cook another 10 minutes until cheese is melted and casserole is hot in the center.

Adapted from Bettycrocker.com

Serve warm burgers topped with a generous dollop of this sauce, along with sliced tomato, onion and lettuce or baby spinach leaves.

2 cups plain Greek yogurt
1/2 cup crumbled feta
1 Tbsp. white wine vinegar
2 cloves garlic, finely chopped
2 sprigs mint, finely chopped
1 small bunch fresh dill, finely chopped
1/2 English cucumber, coarsely grated
Kosher salt

1. Combine the yogurt, feta, vinegar, garlic, mint, dill and cucumbers. Season with salt. Let sit for at least 1 hour at room temperature before serving.

Source: Foodnetwork.com

Serves 4

1 pound dry spaghetti
2 Tbsp. extra-virgin olive oil
2 cups chopped ham
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Salt and pepper to taste

1. Cook pasta according to package directions, until tender yet firm. When the pasta is finished, reserve 1⁄2 cup of the cooking liquid.

2. While pasta is cooking, heat olive oil in skillet over medium heat. Add ham and cook about 3 minutes, or until warmed and slightly crisped. Stir in garlic and saute 1 minute.

3. Add hot, drained pasta to the pan; toss 2 minutes to coat strands in oil. In a mixing bowl, beat eggs and Parmesan together, stirring to prevent lumps.

4. Remove pan from heat and pour egg mixture into pasta, whisking quickly until the eggs thicken, but do not scramble. Thin sauce with reserved pasta water to reach desired consistency. Season to taste with salt and pepper; serve immediately.

Serves 6

For a lighter version of this, use light coconut milk or cut some of it with chicken or vegetable broth. This stew is served over jasmine rice, but regular white rice would also be OK.

1 Tbsp. olive oil
2 Tbsp. Thai red curry paste (available in the Asian section at the store)
2 cans coconut milk
1 small onion, diced
5 to 6 cups vegetables (such as mushrooms, snow peas, zucchini, eggplant and broccoli)
1/2 tsp. grated lime zest
1 cup chopped peanuts

1. In a heavy soup pan, heat olive oil over medium heat. Add curry paste and stir with a wooden spoon for 1 minute.

2. Slowly whisk in coconut milk. Add vegetables and simmer, stirring occasionally, fir 15 minutes.

3. Stir in lime zest and garnish with chopped peanuts. Serve over jasmine rice.

Adapted from “The Everything Soup, Stew & Chili Cookbook” by Belinda Hulin

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