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It’s time to think creatively. Do you think you can do that? Under no circumstance should you throw out leftovers just because you want something different. There are so many things you can do with leftovers to create new and exciting dishes. You can make soups, pastas, stews, you name it! Spice up your leftovers and create a whole new meal that you will love to eat again. Now, get back in that kitchen! We’re not done yet!

[kleo_icon icon=”food” icon_size=”2x”]So you went ahead and made a whole heap of Chicken Marsala, and as piggish as you and your family are, you couldn’t finish the damn thing. You say to yourself: “What the heck am I gonna do with all these damn leftovers? No one likes leftover night. Hmmm, maybe I’ll just cut my losses and throw it out?” You stupid bitch. Don’t you dare ever let me hear you say that again. The fact is that you can take your leftovers and create a whole new meal that you and whatever freeloaders you feed are going to love to eat again! There are some really simple tips that you can follow.

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[kleo_icon icon=”food” icon_size=”2x”]First off, it’s so easy to disguise flavors by adding new spices and sauces into the mix. For example, that Chicken Marsala can easily be re-used in an Asian stir-fry. The soy sauce and vinegar you would use can easily mask the Marsala flavor, and actually enhance it. Basically, what you want to aim to do, is strengthen the flavors in your new meal, while complementing the taste of the old one. “Strong” flavors are those that are bitter, sour, or salty. Examples are vinegar, soy sauce, and tomato sauce. Chicken Marsala leftovers can be cut up and mixed with tomato sauce and placed on pasta for instance.

[kleo_icon icon=”food” icon_size=”2x”]Leftovers can also be great as a soup or stew. Nothing says “you’re adequate” to your loved ones more than a piping hot bowl of stew made from leftovers. These make great meals. If you have chicken, beef or any other leftover meats, simply sauté some vegetables in a pot, add some wine and broth and cut the meat up and let it stew for a couple of hours. It really is that easy, bitch!

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[kleo_icon icon=”food” icon_size=”2x”]Leftover meat can also be great in casseroles. Buffalo chicken and any other spicy meats can be combined with cooked rice or pasta, fresh or frozen vegetables, complementary spices, some cream-based soup, and then baked for about 45 minutes.

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[kleo_icon icon=”food” icon_size=”2x”]Have some leftover meatloaf? A great way to re-use meatloaf is to make an awesome Shepherd’s Pie out of it. All you have to do is break down the meatloaf, sauté it in some olive oil with a couple dashes of Worcestershire sauce, place it in a baking dish and top it with mashed potatoes and bake it for about 25 minutes.

MORE TIPS FOR YOUR LEFTOVERS

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LEFTOVER BEEF OR Steak

  1. Use steak or beef in soups or stews.
  2. Use in stir-fry or cook it up with rice. A great stir-fry sauce consists of a mixture of soy sauce, vinegar with a dash of Worcestershire and hot pepper sauces.

LEFTOVER Pizza

Add cold or warm pizza to a freshly made salad and add a vinegar based dressing…YUM!

LEFTOVER Chicken

  1. Use chicken in soups or stews.
  2. Use in stir-fry or cook it up with rice. A great stir-fry sauce consists of a mixture of soy sauce and vinegar with a dash of Worcestershire and hot pepper sauces.
  3. Leftover chicken in a non-cream-based Italian sauce of any kind usually works great in salads! Try putting chicken parmigiana in a salad with a vinaigrette dressing. Don’t be afraid to experiment.

LEFTOVER Tacos

  1. Leftover tacos are great to use in pasta sauces. They make a great meat sauce and all you do is add some more seasonings, vegetables, or tomato sauce.

VEGETABLES AND HERBS

Steamed and sautéed vegetables are great for soups, stews, pasta sauces, and chilies. You can use the casseroles in soups and stews as well. Just be sure to build on them with complementary flavors.

You can puree any leftover sautéed or steamed vegetables with a bit of cream to make a delicious base for soup or a side puree. Pureed potatoes are great for thickening soups, stews, and chilies. If you re-heat and puree a green bean casserole, add some more liquid like chicken broth or cream, you can actually make it into a delicious cream-based soup as well.

Turn leftover vegetables into veggie patties and “veggie loafs” by adding some flour and spices and pulsing them in a food processor.

Refresh any salads and raw vegetables by adding fresh veggies in with the wilted ones.

Have leftover herbs that you won’t be able to use? Here are two great tips:

  1. Blanche them, freeze them and use them in soups.
  2. Freeze them in olive oil in ice trays and use them when you need to sauté. This way you will have a great herb infused oil to sauté with.

MEATS

Refrigerate only the meats that you will be using in the next three days for sandwiches, casseroles or other “leftover” creations. If you know you won’t be able to eat them in three days, they are candidates for freezing.

Any meats that haven’t been eaten in 3 days should be frozen. But don’t be a dumb ass and freeze them all together. If you do, you will have to defrost everything when you want to cook them. Here’s what to do: cut the meats into chunks or cubes, then portion them in about a cup to two-cup measurements, and wrap tightly with plastic wrap or tinfoil, and then place them into plastic bags. When they are in portions, you can simply take one or two packets out and defrost only that meat which you are going to use for a particular meal. You can use these packets to easily make chili, stews, soups, casseroles, and pasta sauces.

You can use those meats that have already been braised, rubbed, or marinated in stir-fries and or pasta dishes with a tomato-based sauce. The strong salty and acidic flavors in these dishes will mask the original flavors of the meat and complement them.

Cheese complements most cooked meats, so you can simply add some braised or rubbed meat, olive oil coated veggies, to an olive oil coated tortilla and then sprinkle some cheese on top. Then you can bake until the cheese melts for some great and easy tortilla pizzas and quesadillas!

HOLIDAY LEFTOVERS

OK, so no matter how hard you tried to plan, estimate and purchase the correct amount of food for your harem, you succeeded in making enough turkey, brisket and potatoes to feed the next five generations of your family for three holiday dinners. Don’t fret my little [email protected], this just means your next month’s meals are halfway cooked. Don’t you dare throw anything out, or I will marinate you in my balsamic mustard reduction, sear, roast, and baste you every 10 minutes, and then freeze you in portions. Here are some great tips on how to store and re-use your leftovers along with some amaze-ball recipes for the food that wasn’t consumed.

CHICKEN AND RICE Casserole

Most leftover chicken dishes go great in a chicken and rice casserole. Throw some cooked rice, leftover chicken, frozen vegetables, and some cream based soup into a bowl. Be sure to flavor it with some hot pepper sauce or lemon juice. Mix it thoroughly and put it into a casserole dish with some bread crumbs on top. Shove it into the oven for about 25 minutes, and voila, bitch!

GRAVIES, BRAISING LIQUIDS, AND MEAT AND POULTRY DRIPPINGS

Freeze the leftover gravy, braising liquids, and meat drippings. Under no circumstances should you dispose of this luscious goodness. As you did with the meats, make sure to freeze them in containers so they contain about 2 cups each.

Freezing gravies and braising liquids gives you an easy, quick base for soups and stews for those nights when you get home from work and just can’t get your ass into the kitchen to cook a full meal. Simply take the frozen goodness out of the freezer, remove the layer of frozen fat, and add it to sautéed meats, veggies, rice and or pasta and you have an easy, hearty soup or stew in less than 40 minutes. Go [email protected]%ing You!

You can use the braising liquids to braise new meats with as well. However, I would recommend “refreshing” them by adding fresh wine and herbs when you re-use them.

Freezing meat juices and drippings in small containers gives you instant flavor for your dishes or a delicious fatty substance to sauté with.

You can also boil any unused marinades, let them cool and use those for flavor enhancers as well. But make sure you boil them for at least 5 minutes.

SAUCES, GRAVIES, AND BROTHS, Oh My!

Let’s say you were a stupid bitch and made too much gravy, broth or tomato sauce. What are you gonna do with it? I don’t know exactly what answer you have in your head right now, but I bet whatever it is, it’s spot-on WRONG. The only acceptable answer would be this: You gather up the leftover sauces in some plastic containers and you freeze the damn things. This way, the next time you come home from a long day of walking the street or pole dancing, you can use the gravy or tomato sauce on pasta, in a stew, or even a casserole. Simply pop the frozen delight into a pan, cover, and heat it on medium low, stirring occasionally until it is defrosted. Then toss it on pasta or a piece of thick, juicy meat. Throw some rice, meat, and the defrosted sauce in a casserole dish and bake the damn thing for a colossal casserole, or sauté some vegetables and beef, pour the gravy on top, and simmer for a scintillating stew.

Here are some ideas to get you started, bitch. We all know you need as much help as you can garner.

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