Hey all,
It's been a while since my last post - I spent the last month packing my kitchen in boxes and moving it all to a new kitchen, super fun times.
Anyways, I'm still pretty busy setting up my new kitchen (among other things) so I haven't had a chance to do a full cook-a-long recipe yet, but I did want to write a quick post on some ideas for using left overs - namely chicken.
After our move last Monday, we ordered some take out rotisserie chicken, there was plenty left over so I made chicken salad sandwiches for dinner the next day (as most of my kitchen stuff was still in boxes and you don't need much gear to make a sandwich)
Ingredients:
- Left over chicken chopped into small cubes (I had 2 full breasts to use)
- 4-5 large celery stalks chopped into small cubes
- 1 cup of mayonnaise
- 1 tsp hot sauce
- Salt and Pepper to taste
Method:
Mix all ingredients in a large bowl - be mindful of your portions, make sure there's equal parts chicken and celery and that you don't use too much or too little mayo - add it a bit at a time, you'll know from mixing it all together whether you need more. Season to taste with salt, pepper and hot sauce.
Serve on toasted, buttered bread.
Last night's quick dinner was Chicken Fried Rice - another great meal to use left over cooked chicken in, here's how I did it:
Ingredients:
- 3 pieces of left over BBQ chicken shredded/chopped (1 piece = 1 full breast, leg, or thigh)
- 2 cups of cooked rice
- 1/2 cup frozen peas and carrots (you can get a bag of this mix at most grocery stores)
- 1/2 cooking onion, chopped
- 1 tablespoon finely chopped ginger
- 1-2 eggs
- 2-3 tablespoons of sesame oil
- 1/4 cup of Soy sauce (or to taste)
Method:
In a deep pan, on medium-high heat; heat the sesame oil, add cooking onion and ginger and cook until "fragrant". Add the peas and carrots, cook for another 2-3 minutes. Add the cooked, shredded chicken and let that heat up (about another 3 minutes). Crack 1-2 eggs in a separate bowl and whisk, push the other ingredients in the pan off to one side and scramble the eggs on the other side of the pan - then mix all ingredients together. Add the cooked rice and soy sauce (a bit at a time to ensure the rice isn't too salty) and cook for another 5 minutes. Serve.
*I used 1 egg this time as it was the first time I tried incorporating eggs into my fried rice, but next time, for this amount of rice, I'll use two.
