Friday’s Flavors: Easy Chicken Pasta From Leftovers

Hey, Foodies! Happy Friday!

I don’t think it’s any secret that I LOVE pasta, but I’m not a huge fan of red sauce, and I don’t eat chicken in my pasta. Never. Not Ever. Until now.

Let me explain.

I hate wasting food. Quite often I’ll clear the refrigerator out on the weekends and make what I call a ‘garbage pail’ lunch. (Recipes that call for ‘a tablespoon of tomato paste’ drive me crazy, because tomato paste doesn’t come by the tablespoon. Which means I have to save the rest and find something to do with it.) But every once in a while the odds and ends from the meals I cooked over the week align into a shining ray of recipe gold. (In this case, the leftovers were bowtie pasta, chicken from a whole bird I roasted in the air fryer, tomato paste, and some large capers that had to be used within a week of opening.)

This one was so good I’m looking forward to making it again! AND – I finally have a go to for my chicken leftovers!

Note: Garlic, shallots, cooking wine, and pine nuts (gotta love Amazon for the great prices on those) are staples in my kitchen. I grow my own basil so I always have plenty of that on hand. And I tend to cook an entire box of pasta at a time and freeze portions because I live in Florida and nothing makes the house quite as hot and humid as a big pot of boiling water.

Ingredients:

leftover chicken, chopped or shredded

tomato paste or sauce

1 shallot

3 cloves garlic

cream sherry or other red cooking wine

fresh basil

pine nuts

capers

olive oil

nature’s seasoning

pepper

pasta (I usually cook the whole box at once and freeze extra portions.)

optional: shredded mozzarella cheese

Preparation:

In a medium to large frying pan sauté the shallots, capers, pine nuts and garlic together until shallots are opaque. Add a dollop (about 2 tablespoons) tomato paste or spaghetti sauce, whatever you have leftover on hand, into the pan, and a splash or two of red cooking wine (I use Cream Sherry) and stir until well mixed. Add your spices (I use Nature’s Seasoning because it’s a nice blend). Add your chicken and cook until hot. Add your pasta (if using leftover pasta, stir until the pasta is hot). Add fresh basil and stir. And that’s it!

Super easy and surprisingly delicious! I sprinkled a little shredded mozzarella on mine and couldn’t have been happier with this gourmet ‘garbage pail’ lunch!

If you try it, please let me know if you liked it!

Check back next Friday for another Foodie Flavor!

Friday’s Flavors: Stuffed Green Lipped Mussels

Hey, Foodies! Happy Friday!

I love seafood, and New Zealand Green Lipped Mussels are no exception – the only thing is that they’re quite big, and they usually come frozen, so:

1) They need to have good flavor so you don’t wind up with an entire mouth full of ick (and let’s face it, fishy ick is the worst kind).

and

2) You can’t just cook them any old way you’d cook a fresh mussel.

Luckily, stuffing and baking is a flavorful option that checks both the above items off the list! This recipe works great as either an appetizer or an entrée.

(This night I was going for a healthy, light meal so I left the bacon out, but I’m first to admit that everything’s better with bacon!)

Takes: 10 minutes prep, 15-20 minutes cooking time

Ingredients:

2 lbs. (about 2 dozen) New Zealand Green Lipped Mussels (usually sold frozen and on the half shell)

1 cup chopped fresh spinach

1 large shallot

3 – 5 cloves garlic

2 tablespoons butter

1/2 cup fresh grated parmesan cheese

(and if you wanted to add some bacon . . . bacon)

Preparation:

Place mussels in the refrigerator overnight to defrost. (Pro tip – make sure they’re in a bag in case they leak AND check to make sure they’re fully defrosted before you begin cooking.)

Preheat oven to 350 degrees.

Remove stems from spinach and chop. Cut shallots and peel garlic. In a small pan melt 2 tablespoons butter. (If you’re using bacon, you can substitute a little bacon fat for one of the tablespoons of butter). Add shallots. Sautee until translucent, add pressed garlic, stir until fragrant, and remove from heat.

Add chopped spinach and stir until cooked but not wilted. Add 1/4 cup of cheese (and bacon if your using it) and mix.

Spray a baking sheet with cooking spray and lay your mussels out. (Give each one a press to remove any excess liquid.)

Place about 1/2 spoonful of your cooked mixture onto each mussel. You don’t want to overstuff them because when you go to eat them, the toppings will fall off instead of sticking to the mussel.

Using the rest of the cheese, add a pinch to the top of each mussel.

Place in oven and bake 15-20 minutes (depending on size) until the mussels are cooked thoroughly and the cheese on top is melted.

It’s that easy!

If you try it, please let me know if you like it!

Check back next Friday for another foodie flavor!

For Foodies: Friday’s Flavors ~ Greek Salad

Hey, Foodies! Happy Friday!

gsI don’t know about you, but I love a good salad, especially a Greek salad. That said, with the number of lettuce recalls over the last few years, I’ve started making most of my salads without lettuce. And while I’ve learned to be rather creative, peeling zucchinis into ‘lettuce’ strips and shaving fennel, Greek salad seems to lend itself naturally to a lettuce free version. Besides that, this recipes is incredibly quick and easy!

This recipe serves makes 2 servings.

 

Ingredients (for the salad):

1 ripe tomato

1 cucumber

1 small red onion

sliced Kalamata olives

capers

feta cheese

optional: caper berries

Ingredients (for the dressing):

1/8 cup (1/2)  lemon

1/8 cup olive oil

1-2 tablespoons red wine vinegar

1-2 teaspoons dried oregano

1-2 teaspoons sugar

1-2 cloves garlic

salt and pepper (or Nature’s Seasoning) to taste

Preparation:

gs1For the salad, chop the tomato, cucumber, and onion. Mix in a bowl with sliced Kalamata olives and drained capers. Top with feta cheese and the optional caper berries.

For the dressing, everything is to taste. Some like a sharper flavor, some a milder, so you do you!

Juice half a large lemon in a measuring cup (you should get about 1/8 cup lemon juice). I juice the lemon first because it makes removing the lemon seeds easy.

Add olive oil, red wine vinegar, dried oregano, pressed garlic and salt and pepper or Nature’s Seasoning to taste. Stir ingredients together with a fork.

The sugar helps curb the acidic nature of the lemon and vinegar, balancing the flavor nicely, but a little goes a long way. It’s easier to add more than take it out, so start sparingly, stirring and tasting as you go until you get the balance you want.

Dress the salad, and viola, it’s as easy as that. A delicious salad and home made dressing in less than 10 minutes!

As always, if you try it, please let me know how you liked it!

 

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