Leftover Beef Roast

One of my favorite leftovers is roast.
Next day's dinner is soooooooooooooooo easy and no one ever complains about these leftovers!
This recipe is very versatile depending on what you have leftover.
I use one pan and whatever container the potatoes were saved in so technically, it's a one pot meal and comes together very quickly.
This generously serves 4 people or 3 very hungry people.  ☺

Ingredients:
Leftover beef roast.  About a pound is ideal but if it's a little less or a little more, that's ok too.
2 cups of the drippings or beef broth.  If you don't quite have 2 cups, add water, canned beef broth or milk.
2 heaping Tablespoons of flour
Leftover potatoes
(You could also use rice, pasta or toast in place of potatoes.  To make a hot beef commercial, place a slice of toast under the potatoes.)

Instructions: 
Chop the beef up into small, bite size pieces.
Melt about 2 Tablespoons of the fat (or EVOO) with two heaping Tablespoons of flour in the bottom of a wide, deep pan on medium heat.
Whisk for one minute.
Add the beef drippings and beef chucks to the flour/fat mixture and stir until it comes to a boil.

Warm up the potatoes in the microwave.  Mine takes about 6 minutes on high.

Once the beef and gravy comes to a boil, adjust the seasoning and thickness and if needed by adding water, beef broth, milk or water.  Once it comes to a boil again, turn the heat down to simmer.

Mound the potatoes onto the plate and pour the beef gravy on top.
Serve with a side of veggies or a salad.
Enjoy.

Corned Beef and Potato Bake

Ingredients:

• 3 cups diced leftover corned beef
• 2 tablespoons butter
• 1 cup chopped onion
• 1/2 green bell pepper, chopped
• 1/2 teaspoon dried leaf thyme
• 2 tablespoons spicy mustard or grainy mustard
• 16 to 24 ounces hash brown potatoes, thawed
• freshly ground black pepper
• 1 1/2 cups shredded Swiss cheese

Preparation:

Heat oven to 375°. Grease a 9-inch square baking dish or 2 1/2-quart casserole. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring, until tender. Stir in remaining butter, the thyme, and diced corned beef; sauté for 2 minutes. Stir in mustard and set aside. Press the potatoes lightly in the baking dish. Sprinkle with pepper, and then top the potatoes with about half of the shredded Swiss cheese; spoon the corned beef mixture over the cheese. Sprinkle remaining cheese over the corned beef mixture. Bake for 30 to 40 minutes, or until hot and lightly browned. This will take a little longer if you prepare this in advance and take it right from the refrigerator.
Serves 4.

Chorizo Frittata

Frittata's are cheap and easy.
Here is the recipe for the one I made tonight.
You can use whatever ingredients you have on hand really. This is a great way to use some leftovers.
Once you've mastered the tecnique, you can use whatever fillings you want. Diced ham or bacon with cheese would be delish, or even a veggie frittata.

2 Tbsp. Oil
1 tube(about 1 pound) Chorizo Sausage, Casings removed
2 Shallots, chopped, onions or scallions would work equally well.
12 eggs or equivalent of egg beaters
a splash of milk
A couple cups of cheddar cheese or a nice Mexican cheese
Salt and Pepper to taste.

Preheat oven to 400 degrees F.
In a heavy, deep sided, 10 inch skillet (cast iron) with an oven safe handle, heat the oil on medium heat and add the Chorizo and shallots. Brown, stirring occasionally. About 8 minutes.

In the meantime, break the eggs into a large bowl, add a splash of milk and salt and pepper. Poke the yolks with a fork or whisk and beat them up good, like you would for an omelette or scrambled eggs.
Add a couple handfuls of cheese, reserving some for topping.
Stir to combine.

When Chorizo is cooked thoroughly and the shallots are browned, add the egg mixture to the pan. When the eggs have set on the bottom of the pan, transfer the pan to the oven and bake approx. 10 minutes.

Remove from oven, sprinkle reserved cheese on top and let stand for 5 minutes before serving.
Serve with buttered toast.