Chef Brad turns Super Bowl leftovers into next day dishes
Flint, Mich.-- The Super Bowl may be over, but that doesn't mean your leftovers have to go to waste.
Chef Brad Valley came into our kitchen to show us delicious recipes all made from foods you might have had at a party.
He made Macaroni and Cheese using a leftover meat and cheese tray.
Chef Brad also used leftover chicken wings to make wraps, and also turned leftover ribs into tacos.
“If you're reading the recipe this is so simple anybody can do this. The hardest one was the mac and cheese the rest were a tear down and rebuild so don't look at it and freak out,” he said.
You can check out all his recipes below:
With Southwest ranch dressing
Leftover hot wings (about 10 wings)
1 cup ranch dressing
1 Teaspoon chili powder
1/2 teaspoon cumin
1 Tablespoon hot sauce (more or less to taste)
Place ranch dressing in a bowl, add teaspoon of chili powder and 1/2 teaspoon of cumin mix
to combine and set aside.
Remove chicken meat from bone and place meat in a bowl. Add a tablespoon of hot sauce or
to taste. Mix to combine.
Warm flour tortillas, place wing meat on with shredded cheese, shredded lettuce and diced
tomatoes finish with Southwest ranch dressing. Roll wrap and serve
Meat and cheese tray Mac and cheese
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese (use left over cheese)
3 cups milk
2 tablespoons all-purpose flour
2 tablespoons butter
1 tablespoon dry mustard
1. Cook macaroni according to the package directions. Drain.
2. While pasta is cooking, dice left over cheese or shred enough to make 2 cups
3. Dice left over meat from meat and cheese tray. Set aside
4. In a saucepan, melt butter over medium heat. Stir in flour to make a roux, cook roux about 1
min over low heat. Add milk to roux slowly, stirring constantly. Stir in cheeses and cook over low
heat until cheese is melted and the sauce is thick. If adding left over meat from meat and
cheese tray add it now and heat through. Put macaroni in large casserole dish, pour sauce over
macaroni. Stir well.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
Lime, sour cream, diced tomato, cilantro and shredded cheese
Left over ribs
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
Salt and pepper to taste
2 tablespoon oil
Corn tortilla soft or hard
1 cup sour cream
1 Tablespoon lime juice
Half of red onion thin sliced
1 cup shredded cheese
Remove meat form bone, shred or dice meat. in a bowl add pinch of salt, pinch of pepper,
pinch of chili powder, pinch of garlic powder and a pinch of cumin. Toss to combine.
Heat oil in pan over medium high heat. Add onion and cook until soft. Add rib meat and heat
through (165 degrees).
While ribs are cooking, place sour cream in a bowl add lime juice mix combing and set aside.
Using your choice of either soft corn tortilla or hard corn taco shell, place rib meat on tortilla
top with sour cream, tomato, cilantro and shredded cheese.