This term is one that many see and loathe. I would have to agree in most instances that leftovers are not my favorite thing. However, there are some foods that just taste better the next day, or heck, even two days later. Below are two family favorite recipes from Marketing Liaison, Jenn Powell, that get better with age.
My Mom’s homemade spaghetti sauce would have to be one of those. Now, this is not the “homemade spaghetti sauce” that your school lunch lady tried to pawn off on you, no, my Mom’s homemade spaghetti is something even my picky father will eat. She cooks it for hours in the slow cooker and the smell resonates throughout the house. It always makes me feel loved with every bite. However, the next day, BOOM, the spaghetti takes new life. The flavors are finally intermingling and I just dive in the leftovers. I have been known to fight my siblings for leftovers to take back home and freeze.
Brown the ground beef and sausage together drain and put in the crock pot (reserve the grease). Put the grease back in the pan and sauté the onion and green pepper until tender. Once this is done add to the crock pot. At this point you can add the rest of the ingredients and cook on low for around 8 hours.
Another dish is one that my Pop made for me when I was a child and is a staple in the South Carolina low country where my Mother was raised. My Pop was a man that always reminded me of Santa Claus. He was big and jolly with white hair and a big white beard. He was a talker and he loved his grandbabies. He loved us so much he would make his special chicken bog whenever we came to visit. He always made enough for us to take home with us so we would be eating leftovers for a week. It is one of my fondest memories of him and whenever my Mom makes it I just smile and think about how much he would love to know we still eat his chicken bog.
Add chicken broth, water, chicken breasts, bay leaf, salt and pepper to a large stock pot and heat over medium heat until simmering. Reduce heat to medium-low, cover and slowly simmer chicken for one hour. Discard bay leaf. Remove chicken from stock. Once cool enough to handle, remove skin and bones from chicken breasts and chop chicken into bite-sized pieces or shred with a fork. Add chicken back to pot.
Cut smoked sausage into bite-sized pieces and add to pot. Add onion powder, cayenne, garlic powder, paprika and rice and bring to a boil. Once boiling, stir well, reduce heat to medium-low, cover and cook for 20 minutes, stirring once or twice (this is when you would add the tabasco sauce to taste).
*You can also use a whole chicken. I don’t recommend using boneless, skinless breasts, but if you do, add 5 tablespoons butter when adding smoked sausage and spices.
I hope that these recipes bring your families as much as they have brought mine. Be sure to make enough for leftovers!