Dinner with leftovers
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| That's what I did today! Last night I had Beef (or Chicken) stir fry with a pack of frozen vegetables (I chose the normandy mix) over wildrice with a cucumber salad. Today I stuffed it into a round pocket pita, added feta cheese, and some tatziki(?) sauce and had 2 pita pocket sandwiches for lunch. it was yummy. |
| My wife makes this dish she calls Mexican Chicken. As far as i can remember, it's got four chicken breasts, cubed and browned in some curry powder, garlic and olive oil in a huge fry pan with a lid. Once the chicken is 3/4 cooked, (white on the outside), throw in a half cup sliced olives, diced onions and two cups of your favorite chunky salsa and let simmer. After the chicken is completely done, smoother in three or four cups of finely shredded cheddar and cover until the cheese is melted. Once the cheese is melted, serve over any kind of rice. I helped make this a week or so ago, so I'm going by memory. Also keep in mind when Jen cooks, she RARELY measures anything... So I'm guessing at these amounts. dammit, now I'm hungry! Vance |
| I'm making chicken stew with biscuit topping.... |
Willowsprite wrote: I'm making chicken stew with biscuit topping.... Recipe, please! Thanks  Kristine |
| So, what did you get?? Just reading this now.....  |
| It's a really simple recipe really.... I make huge amounts so there's lots of leftovers, but I also have teenaged boys so it disappears fast. I use boneless skinless chicken breast (about 8 of them), cut into large 2" cubes, brown them in butter or margarine (I use a lot since the meat doesn't have much fat to help make a nice gravy). Add one large chopped onion, 2 stalks of celery chopped including the leaves, salt, pepper, poultry seasoning, chicken boullion (I use liquid but cubes are fine, one cube or one tsp liquid concentrate per cup of water added, for me it's about 6) Then I add whole baby potatoes, skins on, red or white doesn't matter, and about 2 large carrots chopped into large chunks, and about 2 cups of frozen mixed veg (peas, corn, green beans etc) The longer it simmers the better it tastes but it really only needs about an hour. Then (while the oven pre heats to 350) I bring it to a boil, mix about 5 heaping forkfuls of corn starch with about half a cup of cold water and then pour into stew to thicken. Then I pour it into a HUGE roasting pan. I use a whole box of Bisquick mixed with about 3 cups of milk mixed til it's all kind of sticky and then try to drop it fairly evenly onto the stew. You don't have to move it around, it will all come together as it cooks. I put it in the oven for about 25-30 mins til the top is browned and not mushy in the middle (check with a fork) |
| I rarely follow recipes... I just throw stuff together and if it tastes good I try to remember it LOL This is something I make quite often, there are a few things I make often enough that they sort of taste the same each time, but a lot of things I make never turn out the same way twice.  |
| I bought chicken drumsticks. Took the skin off, made a mix of mayo, Dijon mustard and Worchester sauce. Put that on the drumsticks, then rolled them in breadcrumbs mixed with chopped chives. Baked tatie and asparagus will round out the meal. Having leftover chicken for lunch. |
| Oh yum!! |
| Thanks, Stacey! Sounds yummy. I never know what to do with chicken. Mine always ends up tasteless. KB |
| Sounds yummy Paula. I like Chicken drumsticks. Something different. Your chicken recipe sounds yummy too Stacey. I never know what to do with chicken. Not a big fan for some reason. Lisa Frankie and Mattie |
I made chicken florentine tonight. Delicious!! I use Giada DeLuerentas(sp) recipe from the food network. Heavy cream but spinach too... So they balance eachother out   |
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