We love roast chicken, and if I didn’t stop my husband, he would eat the whole chicken in one sitting. He’s not a large man, but now that the kids are away, we need to watch our portion sizes. So, the last time I made a roast chicken, I use the meat from half on our plates and told him not to touch the other half. I also have some rice I’m trying out and I’ll go into the details in another post. I am a person who likes fragrant rice. I’m not a fan of that flavorless stuff that comes in a box and is ready in 60 seconds. I want fragrant nutty tasting delicious real rice.
Today we were making salsa and though we filled about 20 pints, we’ll probably make another batch and spend another day chopping. Salsa is a lot of chopping. Skinning, deseeding, dejuicing, and chopping, chopping, chopping. Since we were so tired of chopping, I decided dinner was going to be leftover roast chicken, but what else – well, rice of course, and how about sautéing some of those delicious veggies along with the chicken. Throw in a little white wine or chicken broth, some herbs and we sat down to a delicious dinner.
- 1 med onion
- 2 cloves garlic
- 1 medium or two small peppers
- 1 small or half a medium crookneck squash
- 1/3 of a roast chicken
- 1 cup of Indonesian Volcano Rice
Heat up a tablespoon of Olive oil in a non-stick pan and sauté the garlic and onion. Add in the green peppers and the squash. Pull the chicken off the bone in strips. when the veggies are soft but still firm add in the chicken and throw on a couple of splashes of chicken broth and/or white wine. Throw in some crumpled dried sage and chopped parsley and toss and stir.
Prepare rice according to directions. Serve Chicken mixture over rice. My husband added some salsa over top, since we made a big pot of it today.
This was a great nutty rice, that I’m going to talk about in another post.
Disclosure; I was sent some sample packets of rice to try out in my recipes.Diana
Turkey leftovers on Friday are always great. You shouldn’t want to do a huge preparation, just a little relaxing cooking for the day after Thanksgiving meal. I have this lovely chard colored red, yellow and green growing in my garden. No dyes involved in case like my kids you were wondering. We planted this in the raised beds earlier this past summer, but since Chard loves cool weather it is thriving and growing enthusiastically. Isn’t this just gorgeous?
I also had some Ruby Red Jasmine Rice to try out, which I thought would look awesome with my chard.
I pulled off the chard stems, chopped them and steamed them in the rice cooker along with the rice. My rice cooker has a steam tray that sits up from the rice.
In a pan on the stove, I put in a couple of tablespoons of oil and sautéed, onions and garlic. When it just starting to soften, I put the chopped up chard leaves on top and covered. It looks like a lot of chard, but it cooks down like spinach. You need a lot of leaves to make a nice amount on your plate.
When the chard was cooked down and was almost ready, I added turkey that I pulled apart, and about a cup of turkey gel from the leftover drippings.
I served the Turkey and Chard with turkey stock over the Red Jasmine Rice and Chard stems.
I’m entering this in the 5 Star Makeover for Thanksgiving leftovers.Diana
I made a Purple Risotto, I kid you not. It had flecks of different color purples from dark blue purple on down to lavender. If you have kids that love new colorful meals, this would such a cool dish for them to try. My son, my husband and I all thought it was scrumptious, and we’d eat it again. Actually we will, because there are leftovers.
My husband and I went to Lynd’s Fruit Farm just outside of Columbus. We’ve been going there for apples in the fall plus other fun things. This was the last weekend of the sale tent and we didn’t want to miss out. They have such cool things available like purple cauliflower, purple broccoli, purple Brussels sprouts – okay, not purple brussel sprouts – just green, pumpkins, gourds and apples. While we were there, we actually got to be part of an apple tasting. One gentleman said they were trying out a new apple and we should taste 4 different types and rate where they landed on a piece of paper. After we placed the apples on the paper in the proper like/dislike square (it was a range), he marked where they landed, and told us the one we liked best was 1238. There’s only one tree in the world with those apples, and they developed it. That apple was really delicious and sweet, though he said it was a tart apple. I hope they plant more of these trees. As a thank you, we were able to pick out some gold rush apples to take home. Cool!
I love the bright purple Cauliflower (no, of course I don’t have a before picture) though I’ve never used it before today. I was really pumped to see that the color when the cauliflower didn’t disappear, but changed as I cooked. I first boiled the cauliflower in a pot of water, so that I could use that water as the base for the risotto. The water turned blue purple, but when poured in with the arborio rice, it turned lavender. So all of these purples – dark blue down to light lavender are in this risotto and make it so pretty. A few green herbs thrown really pop. Then I strained the water out into another pot and let the cauliflower cool long enough to be able to dice it up.
- 1 head of cauliflower
- 2 tbs extra virgin olive oil
- 1 onion
- 2 cloves garlic
- 1/4 cup white wine
- 1 cup arborio rice
- 1/4 cup grana padano grated
In a pot large enough to hold the whole head of cauliflower, boil until almost done but still firm. Strain the water (it will be blue purple) into a second pot and place that on the stove on low heat to keep warm. In large deep skillet heat oil, sauté onions and garlic. Pour in white wine, and stir until evaporated. When the onions and garlic are tender but still firm, add in the arborio rice, and stir for about a minute. Then pour in one to two cups of purple cauliflower water. Let it soak up the water, then add more. Meanwhile mince the cauliflower head. Add more purple water to the rice slowly, until it is just about risotto ready. Mix in the cauliflower, throw on some salt, pepper, the herbs and add on top the grana padano.
Deb, you’ve got to try this – T would love it.Diana
My husband snarfed the leftover broccoli from the band competition and asked if we should take it. I said sure, I can freeze some and use some to make dinner. He did a little happy wiggle (he does that) and asked if we could have the chicken and broccoli casserole that we love to eat. I told him sure, especially since it’s an easy meal to prepare and really delicious. There are never leftovers of this.
I have a small kitchen, so when I pull out my rice cooker I make extra rice and put it in the freezer. If you have frozen broccoli, and rice, you can defrost them in the fridge during the day to make this a quick and easy dinner to pull together. This casserole is very customizable, use your favorite ingredients to make it taste the way you like it best.
1 full size chicken breast
1 cup cooked rice ( I love a wild rice mixture)
1 cup broccoli
1 can of cream soup (use your favorite – cream of broccoli, cream of chicken, cream of celery, cream of mushroom, etc)
1 cup milk
1 cup shredded cheese (cheddar, colby, colby jack, etc)
Preheat oven to 350 degrees. Spray casserole dish with oil spray. Throw some herbs and spices that you enjoy onto your chicken. I used thyme, paprika, salt and pepper. Slice onion, place onion and chicken onto heated oiled grill pan, or frying pan and cook through. If your broccoli is fresh, blanch it and pat it dry. If the broccoli is frozen, rinse with warm water and pat dry. Layer your rice on the bottom of the casserole dish, then place broccoli on top, spread out. When chicken is cool enough to handle, pull apart into shredded chunks and layer in and around the broccoli. Whisk together the cream soup and milk in a separate bowl, then pour evenly over the top of the chicken and broccoli. Top with shredded cheese in an even layer. Place into oven for 20 – 30 minutes until top is melted, and the soup is bubbly around the edges.