Wednesday, April 22, 2009

Post #118: Leftover Love:Strogaroni

From Shells in Sour Cream Sauce

My husband has been known to call me the Queen of Leftovers. Okay, really, he just calls me THE QUEEN. Just kidding. He calls me THE BOSS. Ha, ha.

Seriously, I have been known to take home doggy bags from restaurants not only with the leftover main entree, but the garnishes, too. You laugh. You should see what I can do with leftover french fries, rice, tortillas, meats, and the parsley! The dog never sees the food!

Last night, I threw in homemade leftovers to make a dish that I will call a cross between stroganoff and adult macaroni with cheese, STROGARONI. The kids loved it. It took only ten minutes to make and it was an EASY clean up. What more could you ask for? Oh, yeah, it is affordable and makes a little more space in the fridge.
  • First, I put my shells ($1.09 at Wal-Mart) to cook. Boil them with EVOO and some sea salt. You salt your water because it helps to not only stabilize your boil, but also, it is the only time your pasta will have to absorb seasoning. I usually add my garlic salt at this step, too. 
  • While the pasta is boiling, I shredded a 1/2 cup of fresh Parmesan cheese, prepped 1/4 cup of LIGHT sour cream, and diced up my leftover Pork Tenderloin (that had been marinated in herbs, EVOO, and cooked while wrapped in turkey bacon). 
  • When the pasta shells were done, I drained the shells in a colander. Then, returned the shells to the pot. 
  • Next, I added in the sour cream, cheese, and pork tenderloin (which created bacon bits, too, from being wrapped in it)
  • I added 2 tbs. of Italian Seasoning to the mixture and allowed the shells and meat and sauce mixture to warm. 
  • Before serving, I garnished the meal with a sprinkle of extra Italian Seasoning (adding dried seasoning to a dish from beginning to end in stages, allows the dish to be infused effectively with the seasoning) and freshly grated Parmesan cheese
The great thing about this dish is that any white meat or seafood could be substituted for the pork tenderloin, or simply leave out the meat or add only bacon.  Also, you can play with the seasonings to your taste and substitute pasta and cheeses according to what you have on hand. Then, you can make up your own leftover love-name. The shells just give the sauce an extra place to hide in, which is my youngest son's favorite part.

From Shells in Sour Cream Sauce

One thing I really like to do is add leftover beef to pasta  with a red sauce that has sour cream mixed in with it. It give the sauce a richer, creamier flavor. It is a bonus if you add some jalapenos on top!

Okay, well, if you ever try this out, let me know what you think, or be sure to share with me your favorite leftover love! I am sure it is steamy.


Gabe said...

You're a QUEEN all right... A DRAMA QUEEN!

I agree. You are the boss... When I'm out of the country.


5 Star Foodie said...

Great use of leftovers! I also like to mix up leftover meat and veggies with pasta.

Linda said...

I have been getting better at using leftovers and you are truly an inspiration!!!

Ginger said...

Ok I need to get better with leftovers. I really like your leftover Strogaroni!!

Megan said...

Ha ha - I love your husbands comment. Too funny.

That's a seriously creative use of leftovers!

Debbie said...

I do love a good use for leftovers!

Christina Kim said...

That's a great idea using sour cream in a tomato sauce, perhaps in lieu of heavy cream. A somewhat healthier alternative!! Brilliant use of leftovers! Especially in today's state of the economy, and money-saving tips are helpful.

Cheryl said...

Ohh man that looks good, I love anything resembling mac and cheese!

Jaime and Jen DISH said...

Oh girl this looks sooooo gooooood! Gotta love Walmart for staples, right?? You did a great job, making my mouth water.

Nice to meet you!

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