Leftover Magic

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Leftovers are the bane of my existence. I love the variety above all things, especially with food. The only exceptions: Coffee, doughnuts and Chinese food. I could have those every day; although they might have to change a bit from day to day. Like the flavor of creamer, the filling of the doughnut, and from chicken to beef and maybe seafood, respectively.

That being said at my work we make piles of food every day and when I go home that is a hard switch to flip; and also, some recipes just use a bunch of different veggies so you just can’t make a small batch. Well, maybe if you plan very well you can use up the rest of the 10 different kinds of veggies you put in a soup. You could make another soup, but variety above all things.


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So I come up with a different way to use leftovers other than heating them up in the microwave the next day, it is a total win situation. That is what this “recipe” is all about.


Leftover taco meat and fixings are one of those things that to have the supreme taco experience you need the meat and beans and onions and cheese and olives and tomatoes…then you eat this for three days.
I also had a baguette, unless you make French toast and freeze it, and or serve some bruschetta or crostata, you have leftover moldy bread. So putting them together makes a new lunch or dinner idea and solves both of the problems.


Screen Shot 2019-02-22 at 9.06.10 AMAs the picture shows, I stuffed the bread with the leftover taco fixings and baked it in the oven at 350F for about 30 mins. I did microwave the meat to ensure that the filling would be warm without overcooking the bread.

 


First, you scoop out the middle part of both sides of the bread, cause its all about the filling. You can toast the bread on the inside for bread crumbs. Then I put a layer of cheese on both sides of the bread and gave it a quick toast in the oven to melt it. I do not like soggy bread, so this was to act as a barrier against that dreaded scenario. After the toast, you layer in all of the “leftovers” starting with meat and ending with meat but leave off the lettuce, it’s not so good wilted. You can garnish your plate with it and the sour cream, guacamole, and pico de gallo. Finally, wrap your taco torpedo with foil and bake.

Note* This application will work with some other combinations as well: sloppy joes, broccoli cheese and chicken, stew (don’t use all of the liquid or soggy bread!), fajitas, meatballs, and marinara and mozzarella. The possibilities are endless.

The meatball version was the reason for this idea in the first place. I lived in Kansas City for a while and there was a restaurant in the Westport area, I think the name was Mario’s, but its been a minute and could be wrong. They had these grinder subs. It was a hoagie roll that had the middle pulled out, without slicing it in half! It looked like it had been drilled from one end, then all of the filling stuffed inside, plugged back up again and then baked. It was delicious enough to remember almost 30 years later.
So that’s the recipe, of sorts.


If you come up with any ideas that you would like to share on how to convert leftovers, leave a comment. We would love to hear from you.

Thank you for visiting our blog.

Meat and Mains

stephslyter View All →

I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.

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