Barbeque Leftovers

You’ve celebrated all weekend, now, what do you do with the leftovers from the weekend barbeque? If you hosted a party or were lucky enough to take leftovers from mom and dad’s house, here are some ideas to reinvent those leftovers so you can enjoy them all week long

Leftover: Grilled Corn on the Cob

New Recipe: Grilled corn salad

This recipe is simple because the corn is already cooked for you. It can be a healthy main course for lunch or a simple side dish with dinner. The smoky flavor from the grilled corn will add depth to the dish and its versatility will allow you to serve it many different ways. It can be served hot or cold, used a salsa, or eaten simply as a refreshing addition to any meal.

Step 1: Start with five grilled corn stalks. On a flat, stable surface, hold stalk vertically and use a kitchen knife to cut the kernels from the husk.

Step 2: Collect corn and place into a medium sized bowl. Dice three tomatoes and one small onion. Add to the corn and mix ingredients with a spoon

Step 3: In a separate bowl, whisk together ¼ cup of olive oil and 2 tablespoons of white vinegar. Combine with corn, tomatoes and onion. This can be served immediately after recipe is completed. If you wish to serve cold, refrigerate for one hour before serving. Add salt and pepper to taste.

Leftover: Mashed Potatoes

New Recipe: Potato Pancakes

This recipe is found in traditional Jewish cooking and is still very popular in Jewish-American Delis today. If you already have mashed potatoes in the fridge, almost all of the work is done for you. Potato pancakes be eaten at breakfast alongside eggs and bacon or at dinner as a complement to steak or chicken. To serve traditionally, eat as an appetizer with either sour cream or applesauce.

Step 1: For every 2 cups of mashed potatoes, add 1 lightly beaten egg. Mix well.

Step 2: Heat skillet and add 2 tablespoons of butter. Allow butter to melt and coat bottom of the pan.

Step 3: For each pancake, drop 1 tablespoon of potato batter into the hot skillet. Turn when golden brown and firm. Add salt and pepper to taste.

Leftover: Baked Beans and Hot Dogs

New Recipe: Baked Bean and Hot Dog Casserole

Almost every barbeque will have baked beans and hot dogs. The second time around, combine the two barbeque favorites for a quick and flavorful meal. This recipe is simple and doesn’t require anything you don’t already have in the fridge or the pantry. Enjoy this as a satisfying lunch or dinner.

Step 1: In a skillet, sauté 1 onion, 2 tablespoons of butter, 2 tablespoons of mustard, and 1 teaspoon of black pepper. Cook until onions are soft. Add 10 sliced (cooked) hot dogs to skillet. Mix and set aside.

Step 2: Add 2 ½ cups of baked beans to a casserole dish with ½ cup of ketchup and ¼ cup of brown sugar. Mix well. Layer hot dog and onion mixture on top of the baked beans.

Step 3: Top casserole dish with sliced provolone cheese. Bake at 350 degrees for 30 minutes.

* This recipe may be cut in half to make a smaller casserole dish. Reduce cooking time to 20 minutes.

Leftover: Marinade

New Recipe: Flavorful Sauce

If you used a marinade to flavor your chicken or beef, think twice before you throw away all of that flavor. Since the marinade has come in contact with raw meat, many would assume that it can’t be used for anything else. As long as the marinade is cooked to eliminate any risk of food borne illness, it can be used as a dipping sauce, a spread for a sandwich, or an easy way to flavor other foods like rice or vegetables.

Step 1: Bring the marinade to a boil.

Step 2: Simmer for at least 10 minutes to ensure any bacteria from the chicken or beef is eliminated.

Step 3: Serve with your food of choice for extra favor.

These recipes will reinvent your leftovers and make you feel like you’re eating completely different meals. This food will not sit in the refrigerator like other leftovers. With a little preparation and planning you’ll be able to have flavorful meals all week long.