Most of the ingredients in this pie are leftovers from my roast chicken dinner that I shared last week. Here is a link to the post: https://jovinacooksitalian.com/2019/11/13/mediterranean-style-roast-chicken/
Roasting a whole chicken is a delicious and economical way to give you several meals over the next week. Here is the recipe for one of them. Later in the week, I will share the Chicken Enchilada recipe I made with the remainder of the chicken.
2 carrots, diced
2 cups cubed leftover roasted chicken
2 cups diced leftover green beans with mushrooms and onions
11/2 cups leftover sauce from roasting the chicken
2 cups leftover olive oil mashed potatoes
Butter-flavored cooking spray
Partially cook the carrots either in the microwave or by boiling. Set aside.
Reduce the chicken sauce down to 1 cup in a small saucepan.
In each of 2 individual ovenproof casserole dishes, place half the carrots, half the chicken, half the green beans and ½ cup chicken sauce. Mix well.
Spread 1 cup of mashed potatoes over the top of each pie bringing the potatoes to the edges of each dish.
Preheat the oven to 375 degrees F.
Lightly spray the mashed potato topping with butter-flavored cooking spray.
Bake for 45 minutes. Turn the broiler on for a minute or two to brown the topping if it doesn’t brown during the baking.
Leftovers in my house always get reinvented into new dishes. In these recipes, they also change from breakfast meals to dinner meals.
Corned Beef Hash
Serve with Roasted Asparagus, recipe below.
2 cups leftover corned beef, cubed (recipe on how to make the corned beef)
1 cup diced onion
1 garlic clove, minced
2 cups cooked Yukon gold potatoes (or rutabaga for a lower carb option)
3-4 large eggs
2 tablespoons unsalted butter
Heat the butter in a large skillet on medium heat. Add the onion and cook a few minutes, until soft.
Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to medium-high and press down on the mixture with a metal spatula.
Cook until browned, then turn the mixture over. Do not stir the potatoes and corned beef but let them brown. If you hear them sizzling, this is good. (Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to turn sections over in the pan so that they brown on the other side. Press down again with the spatula.)
If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are crispy and brown.
Sprinkle with parsley and black pepper and remove the pan from the heat.
Fry the eggs in a separate skillet and top each portion of hash with an egg.
1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 clove garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice
Preheat the oven to 425 degrees F (220 degrees C).
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet covered with foil in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Spinach Cheddar Omelet
2 cups leftover cooked spinach
2 tablespoons unsalted butter
1 cup cremini mushrooms, thinly sliced
1 cup yellow onion, diced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 large eggs
1 cup shredded cheddar cheese
Minced fresh parsley, for garnish
Additional black pepper, for garnish
Heat the butter in a large skillet and add the mushrooms and onions; cook until and soft and tender. Season with salt and pepper.
Add the leftover spinach and heat until hot.
Beat the eggs in a small mixing bowl and pour over the vegetable mixture. Stir the eggs around the pan with a rubber spatula, pulling the sides in towards the middle, swirling the pan slightly so the runny egg mixture on top hits the pan and cooks. Cook about 2 minutes, until the eggs are just slightly shiny on top. Sprinkle the cheddar over the top.
Carefully lift up the edge of the omelet and check to see if the eggs are lightly golden on the bottom. Once they are, gently fold it over the filling and let cook another minute over low heat.
Slide omelet out of skillet and divide in half. Serve garnished with minced parsley and extra black pepper.
Baked Parmesan Tomatoes
2 large tomatoes
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon chopped fresh oregano or basil
1/4 teaspoon salt
2 teaspoons extra-virgin olive oil
Freshly ground pepper, to taste
Preheat oven to 450°F.
Cut a thin slice off the top and the bottom of each tomato. Cut them in half, horizontally.