A survey of my freezer containers, indicated leftover pork and turkey breast were getting old. Time to use them up. I also had 2 cooked baking potatoes in the refrigerator. Since I hate just heating up leftovers, I had to get creative. Sandwiches are always a good meal and so is pasta. I had plenty of dried pasta shells in the pantry, so I decided to come up with a filling for them using the leftover turkey breast meat. Potatoes and eggs – one of my favorites. So here is what I came up with for a few brand new meals.
For leftover pork.
Leftover pork from a roast or scaloppini dish makes an excellent sandwich.
See original recipes for pork
Ingredients for each sandwich:
2 teaspoons prepared basil pesto
2 slices sourdough or ciabatta bread or rolls
2 slices provolone cheese
2 thin slices leftover cooked pork
½ jarred roasted red pepper, drained and sliced
2 large basil leaves
2 teaspoons butter
Prepare the sandwiches:
Brush one side of each slice of bread with pesto. Place the pork slices on top of the pesto covered side of the bread. Add the roasted red pepper, basil leaves and cheese.
Place the second piece of bread, pesto side down, on top if the cheese. Press the sandwich together. Spread the butter on the outside of the bread slices.
How to cook the sandwiches:
In a Panini Press:
Preheat the press. Place the sandwich in the press and cook according to the manufacturer’s instructions until golden and crisp, 3 to 5 minutes.
On the stove:
Preheat a skillet to medium low. Add the sandwich and press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.
Turkey or Chicken Stuffed Pasta Shells
32 large dried pasta shells
4 cups milk
4 tablespoons instant flour or all-purpose flour
4 tablespoons unsalted butter
1 teaspoon salt
1 cup grated Parmesan cheese
3 cups finely diced, cooked chicken or turkey
1 medium onion, finely diced
2 celery stalks, finely diced
1 green bell pepper, seeded and finely diced
1 clove garlic, grated
½ cup chopped parsley
1 teaspoon salt
¼ teaspoon white pepper
2 cups shredded mozzarella cheese
In a large saucepan combine the milk with the instant flour, butter and salt, Put the pan over medium heat and bring to a boil, stirring often.
Once the mixture boils, stir constantly until slightly thickened. Add the Parmesan cheese and stir until melted. Remove the pan from the heat and set aside.
Bring a large pot of salted water to a boil and add the shells. Cook them for a few minutes less than the package directions say. They should be pliable but not soft.
Drain and place the shells on kitchen towels on the counter.
Preheat the oven to 350 degrees F. Grease a large baking dish that can accommodate the 32 shells or use two smaller dishes.
To make the filling:
Combine all the ingredients together in a mixing bowl and add i cup of the white sauce. Stir well.
To assemble the dish:
Pour half of the remaining white sauce into the prepared baking dish.
Fill the shells with the turkey mixture, about 1 tablespoon for each. If you have any filling left over, you can add to the shells in the dish later.
You want to be sure you have filling for all the shells distributed evenly.
As you fill the shells, place them in the baking dish. When all the shells are in the dish, pour the remaining sauce over the shells and sprinkle lightly with paprika.
Cover the dish tightly with foil and bake the shells for 45 minutes. Let rest 5 minutes before serving.
Potato, Onion and Rosemary Frittata
This recipe is a good way to use leftover cooked potatoes. This frittata makes a delicious, quick dinner and all you need is a green salad to complete the meal.
1 tablespoon olive oil
½ medium onion, diced
2 baking potatoes, cooked and sliced
1 tablespoon fresh rosemary, minced
6 large eggs
3 tablespoons grated Parmesan cheese
2 tablespoons butter
Salt and freshly ground pepper to taste
Preheat the broiler. While you prepare the fritatta.
In a mixing bowl, whisk eggs. Add the cheese and mix.
In an oven-proof skillet, heat oil over medium-high heat. Add onions and sauté 2-3 minutes. Add potatoes and rosemary and sauté until the potatoes are golden.
Add salt and pepper to taste. Remove the vegetables from the pan to a plate and set aside.
Add the butter to the skillet clean and melt over medium heat.
Add the beaten egg mixture and cook for a minute. Spread the sautéed vegetables on top of the eggs,.Let cook for 7-8 minutes or until the edges are set and the top is still slightly wet.
Place the frittata under the broiler for 3-5 minutes or until the top is set and golden.
Remove the skillet from the oven and let rest 5 minutes. Turn the frittata out onto a platter or serving dish and cut into wedges.
It is a gray and rainy day here – just perfect for a soup dinner. I also know I have a turkey carcass in the freezer that was leftover from the holidays and it is time to put it to good use.
I also save small amounts of leftover vegetables in the freezer in little ziplock bags. These little bags are perfect for adding to soup recipes and they don’t require additional cooking.
Of course, almost any ingredient that you like can go into a soup pot, but I usually try to vary them, so that it doesn’t seem like the same old soup. In this soup recipe, I used farro instead of rice or pasta. Farro is hulled wheat that has been used in the Mediterranean countries since ancient times. It is often used as a substitute for pasta or rice in Italian recipes.
Hearty Italian Turkey Soup
For the stock
1 roasted turkey carcass, broken in pieces, plus any additional bones
1 medium onion, cut in half
4 celery stalk tops
3 cloves garlic, cut in half
1 teaspoon poultry seasoning
Place the turkey carcass in a very large soup pot. Add the other ingredients and add enough water to just cover the turkey bones.
Bring to a boil, reduce the heat to a bubbling simmer, partially cover the pot and let the stock cook for two hours.
Remove the pot from the heat. With tongs take the turkey bones out of the stock and place them in a wide bowl to cool. Strain the stock in a colander covered with cheesecloth.
This recipe makes about 12 cups of stock. I also had about 2 cups of meat from the bones that I chopped and set aside.
For the soup
12 cups turkey stock
4 cups water
1 ½ teaspoons salt
2 cups chopped plum tomatoes or 2 cups canned
3 large carrots, diced
1 cup farro
1 teaspoon dried Italian seasoning
¼ teaspoon cayenne pepper
1 cup pearl onions (frozen are great-no peeling)
1 cup cooked, diced asparagus
2 cups cooked, diced green beans
2 cups cooked baby lima beans
2 cups cooked peas
2 cups diced, cooked turkey meat
Rinse the soup pot out and pour the strained stock into the pot. Add the water, salt, carrots, tomatoes and farro.
Bring to a boil, reduce the heat to medium and cook the ingredients for about 15 minutes or until the farro is tender. Taste one of the grains to be sure.
Add the remaining ingredients and simmer for 30 minutes. Taste the soup and add more salt, if needed.
The Wall Street Journal recently featured an article on how we waste food in America. They noted that the average four-person family spends about $2,000 a year on food that ultimately ends up in the garbage. Throwing away leftovers or unused produce that goes bad in the refrigerator is very wasteful. Being frugal and using what you have is smart and will certainly save you lots of money.
Keeping to my theme from last week of planning meals so food is not wasted, I wanted to share with you how I came about making this dinner for us. I don’t always recycle leftovers into new dishes as I have written about in earlier posts, but I do sometimes think about what will go well with the leftovers that I have on hand or how I can use produce that is still in my refrigerator.
A few weeks ago my market had a special on white/red/purple baby potatoes – buy one 3 lb. bag and get one free. I always try to take advantage of these deals, if I like the produce or product.
I had some of the baby potatoes left after making the Lemon Basil Roasted Chicken (https://jovinacooksitalian.com/2017/01/11/what-is-in-season-in-january/) and the Easy Skillet Potato recipe: (https://jovinacooksitalian.com/2017/02/01/what-is-in-season-in-february/) that I wrote about in earlier posts.
Last week, I made Carrots Agrodolce and we had about half of the recipe leftover. (See link: https://jovinacooksitalian.com/2017/02/01/what-is-in-season-in-february/).
The next step was to plan what would go well with the potatoes and the carrot dish.
I shop at a Publix market and every week they email me their circular. I use it to plan my shopping list and meals for the week. I saw a great buy this week on organic chicken – buy one package and get another free. Don’t see that too often. So chicken was on the menu and I decided it should be buttermilk oven fried chicken – one of my favorites.
Potatoes keep awhile but not forever. I separated the baby purple potatoes from the others because I thought they would make an attractive salad to go with the chicken.
Purple Potato Salad
1 1/2 pounds small (baby) purple potatoes
3 scallions, sliced
1 celery stalk, diced
2 tablespoons chopped fresh parsley
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
Salt and pepper, to taste
Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 15 minutes.
In a mixing bowl combine the mayonnaise and mustard. Add the scallions, celery and remaining ingredients and mix well.
Drain the potatoes. Rinse in cold water and cut into thin slices.
Place the warm potatoes in the bowl with the dressing and toss well. Chill until serving time.
Oven Fried Buttermilk Chicken
5-6 pieces skinless chicken, bone-in or boneless
1 cup buttermilk
2 dashes hot sauce
1 cup flour
1 1/2 cups Panko (Japanese) bread crumbs
2 eggs, lightly beaten or ½ cup refrigerated egg substitute
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
½ teaspoon salt
½ teaspoon coarsely ground black pepper to taste
Paprika for sprinkling on the breaded chicken
Combine the buttermilk and hot sauce in a zip lock bag. Add a pinch of salt and black pepper. Dry the chicken pieces with paper towels and add to the bag. Marinate for up to 24 hours in the refrigerator.
Turn the bag occasionally to evenly distribute the buttermilk.
In a shallow bowl, blend the flour with the seasonings. Place the eggs in a second shallow bowl and the Panko crumbs in a third shallow bowl.
Remove the chicken from the buttermilk and drain.
Dredge each piece of chicken in the flour mix to coat all sides, shaking off any excess flour. Next, dip each piece in the eggs. Then in the bowl of Panko crumbs, gently press the crumbs into the chicken to coat evenly.
Heat the oven to 400 degrees F.
Place each chicken piece on a greased rack set on a baking sheet. Sprinkle the tops of the breaded chicken pieces with paprika.
Bake boneless chicken for 30 minutes and bone-in chicken for 45 minutes or until the chicken is crispy and a meat thermometer registers 165°.
February is not quite spring and the market selections still look like winter in most areas of the US, unless you like to buy produce from South America. However, that is not eating what is is season. So still plentiful are winter squashes, celery, leeks, fennel, cabbage, potatoes, carrots, citrus fruit and apples. Since I live in the south, spring vegetables are starting to appear but I try to keep in mind what most readers can find seasonally at this time of the year. Here are some recipes for what you can cook with these seasonal ingredients.
Stuffed Acorn Squash
To make this dish into a main entrée add a 1/2 cup cooked rice or quinoa to the filling ingredients before the second baking. This makes a great side dish for pork chops.
1 large acorn squash, halved and seeds removed
2 tablespoons maple syrup
1/4 cup fresh or frozen and thawed cranberries
1/4 cup pecans
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat the oven to 375 degrees F.
Coat a shallow baking dish with olive oil and place the squash halves in the baking dish, cut side down. Place the squash in the oven and bake for 15 minutes.
Remove the baking dish from the oven and turn the squash halves upright and sprinkle with the salt and pepper.
Drizzle the maple syrup over the squash and divide the cranberries and pecans equally and fill the squash. Add 1/2 an inch of water to the baking dish and cover tightly with foil
Return the squash to the oven and bake for 50 minutes more or until tender.
Easy Skillet Potatoes
This side dish goes well with just about everything. I like to make extra because I can use the leftover potatoes in an omelet.
1 tablespoon butter
1 tablespoon olive oil
1 lb small new potatoes, unpeeled and thinly sliced
1 clove garlic, minced
1 teaspoon fried Italian seasoning
Salt and pepper to taste
Heat the butter and olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet.
Cook without stirring for 5 minutes, or until the potatoes begin to brown on the bottom. Turn the potatoes over with a wide spatula and spread them out in the skillet.
Sprinkle potato slices with the garlic, dried Italian seasoning, salt and pepper to taste. Continue cooking about 5 minutes, or until the potatoes are tender and lightly brown on the bottom.
Marinated Greek Vegetable Salad
This salad is very refreshing, especially in the winter. It has great flavor and we like it served with fish.
2 celery stalks, cut on the bias
Half a cucumber, peeled, sliced into quarters and cut on the bias
Quarter of a red onion, diced
Half a green bell pepper, sliced and cut on the bias
2 plum (Roma) tomatoes, cut on the bias
8-10 Kalamata olives
¼ cup crumbled Feta cheese
2-3 tablespoons of your favorite Greek or Italian salad dressing
¼ teaspoon dried oregano
Combine all the vegetables in a serving bowl and mix. Add the olives, feta cheese and salad dressing; mix well.
Sprinkle the top of the salad with the oregano and refrigerate for several hours or until serving time.
Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Its name comes from “agro” (sour) and “dolce” (sweet) and the recipe comes from the Venetian-Jewish culinary tradition. Agrodolce is made by using sour and sweet elements, traditionally vinegar and sugar. Sometimes, additional flavorings are added, such as wine, fruit (raisins) or even chocolate.
This dish goes well with grilled meats.
Makes 4 to 6 servings.
10-12 oz carrots, peeled
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
2 tablespoons minced onion
1 teaspoon honey
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh herbs (optional)
Cut the carrots in half crosswise, then slice into lengthwise sticks, stack the carrots on top of each other and finely slice into matchsticks or shred on the large holes of a grater.
Place the carrots, olive oil, 1/4 teaspoon of the salt and 1/3 cup water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes.
Stir in the onion and cook for 1 minute. Add the honey and mix. Add the vinegar, pepper and remaining 1/4 teaspoon of salt and stir until there is a glaze coating the carrots, about 30 seconds.
Remove from the heat and stir in the herbs, if desired. Place in a serving dish and serve at room temperature.
Sautéed Fennel and Leek
This side dish goes well with oven roasted chicken, grilled fish or sausage.
If you want a heartier side dish, add one peeled baking potato, sliced thin, to the fennel in the skillet and cook along with the fennel before adding the remaining ingredients.
2 tablespoons olive oil
1 fennel bulb, top removed cored and sliced thinly
1 teaspoon dried Italian seasoning
1 large leek, tough greens removed cleaned and sliced into 1/2-inch pieces
Salt & freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon butter
Heat the oil in a medium-sized skillet over medium heat; add the fennel (and potato slices if using), cook, stirring occasionally until translucent, about 10 minutes.
Add leeks and Italian seasoning. Season with salt and pepper to taste; cook 10 minutes more.
Stir in lemon zest and butter; adjust seasonings and serve.
You don’t always have to serve meat as a main course in order to make a delicious dinner.
Plant-based recipes consist of fruit, vegetables, legumes, whole grains, nuts and seeds, but no dairy, eggs or meat. While I would not be happy with a diet devoid of dairy, eggs or cheese, I am very happy to eat whole plant food meals a few times a month. I am not a purist, so I include olive oil in my cooking preparations. We really liked these recipes and did not think they needed the addition of meat.
Try some plant-based recipes every once in a while. They are good for you and the planet.
Serves 6 as an appetizer. This also makes a good spread for bruschetta.
1 1/2 pounds eggplant (1 large)
1 garlic clove, minced
2 tablespoons olive oil, plus extra for the baking pan
1 medium onion, finely chopped
2 ribs celery, finely diced
1/2 to 1 teaspoon crushed red pepper flakes
1 1/2 cups chopped Italian tomatoes
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
1 teaspoon dried Italian seasoning
2 tablespoons capers, rinsed and chopped
8 chopped pitted Kalamata olives
1/4 cup minced jarred roasted red peppers
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper, to taste
Basil leaves for garnish
Preheat the oven to 400°F.
Cut the eggplant in half lengthwise and score once or twice with a knife (not hitting the skin on the bottom.)
Roast face down on foil lined baking sheet that has been sprayed with oil, about 20 minutes or until tender. Let drain on a paper towel for 10 minutes, cut side down.
Scoop the eggplant out of the skin and finely chop.
Heat 1 tablespoon olive oil (or substitute vegetable broth) over medium heat in a large, heavy skillet. Add the onion, celery, garlic and red pepper flakes and cook for 5 minutes.
Add the Italian tomatoes, vinegar and agave and cook for 5 minutes more. Add the remaining oil, eggplant, capers, red peppers, olives and parsley and cook for an additional 5-10 minutes or until thickened.
Cool to room temperature. Drizzle with remaining olive oil and garnish with basil leaves. Serve with your favorite Italian bread.
Serve over cooked pasta, polenta or rice.
2½ pounds fresh mixed mushrooms, small and firm
1/2 ounce dried porcini, soaked in 1 1/4 cups warm water
3 sprigs fresh thyme
1 sprig fresh rosemary, a tender stem about 4-inches long
1 sprig fresh sage, with 4 big leaves
2 tablespoons extra-virgin olive oil or vegetable broth
1 cup shallots, finely chopped
1 medium onion, finely chopped (about 1 cup)
1/2 teaspoon salt, plus more to taste
1 1/2 cups canned finely chopped Italian tomatoes
1 cup dry white wine
Freshly ground black pepper
1 cup vegetable broth
Squeeze out the soaked porcini and slice them into pieces about 1/4-inch wide. Strain the soaking water and set aside
Clean, trim and slice the fresh mushrooms into thin slices, barely 1/4-inch wide.
Tie all the fresh herb sprigs together with piece of kitchen twine or enclose the leaves in cheesecloth.
Put the oil or vegetable broth into a large, deep skillet with a cover or Dutch Oven and place over medium heat. Add the onions and shallots and 1/4 teaspoon of salt and stir well.
Cook for 6 minutes or more-stirring often-until they’re soft without any browning.
Add all the porcini and sliced mushrooms into the pan.. Sprinkle with another 1/4 teaspoon salt and add in the herb bouquet, toss briefly, raise the heat a bit and cover the pan.
Cook, covered, for about 3 minutes-shaking the pan now and then to sweat the mushrooms.
Uncover and continue to cook over fairly high heat, stirring frequently, until the mushrooms shrink and the liquid evaporates, 5 minutes or more.
When the mushrooms begin to brown, clear a spot and add the wine and stir constantly until the wine thickens and evaporates. Pour in the porcini water, vegetable broth and Italian tomatoes.
Bring to a boil, stirring and then lower the heat to keep the sauce bubbling gently and cover the pan. Cook for one hour, stirring occasionally.
If after one hour the mushrooms are thoroughly tender and the saucy liquid has thickened, remove the herb bouquet. If you want the sauce thicker, cook for another 30 minutes.
Taste and add salt, if needed, and freshly ground black pepper.
Use the sauce immediately or let it cool. Store it in the refrigerator for a week or freeze, for use within several months.
Italian Vegetable Stew
Vegetables that will hold up to long cooking times are the best choices for stews. If you use more delicate vegetables, they should be added toward the end of cooking. Good veggie choices for stews are sweet potatoes, russet potatoes, root vegetables such as carrots, turnips and parsnips, green beans, pumpkin, winter squash and cauliflower. Cutting the vegetables into uniform pieces helps them cook evenly.
I used purple and red potatoes in this recipe to give the stew some added color.
1 tablespoon olive oil or vegetable broth or water
2 cloves garlic, minced
1 large onion, cut into 1 inch pieces
1 fennel bulb, cut into 1 inch pieces
3 medium carrots, cut into 1 inch pieces
2 stalks of celery, cut into 1 inch pieces
1 1/4 lbs mixed small purple and red potatoes, cut in half
½ cup red wine
1 tablespoon dried Italian seasoning
1 bay leaf
½ teaspoon salt
¼ teaspoon ground pepper
One 26 oz container strained Italian tomatoes (Pomi) or tomato sauce
2 tablespoons tomato paste
2 cups frozen Italian or regular green beans, partially defrosted
Heat the oil (or water) in a Dutch Oven and add the garlic and onions. Saute over low heat for a few minutes until the onion softens.
Add all the remaining vegetables, except the Italian green beans, and stir until coated with the onions. Add the red wine and bring to a boil, reduce the heat to a simmer and cook 10 minutes.
Add the seasonings, strained tomatoes and tomato paste. Turn the heat up to medium and cook until the sauce starts to bubble.
Reduce the heat to low, cover the pan and cook the stew for 30 minutes. Add the green beans, cover and cook for 10 or 15 minutes more.
Don’t forget the crusty Italian bread to dunk in the sauce.
I live in a climate that is hot about nine months out of the year, so winter time, especially January, is a great time of the year to bake. I can get some extra baking in and save the baked goods in the freezer for when it gets hotter. The recipe for one of our favorite breakfast scones is below.
Soup is another favorite and while tomatoes are not in season, Roma Tomatoes are plentiful and are great for cooking. Salads are hearty at this time of year and chicken salad is a great option. Stuffed vegetables or stuffed meat entrees are very comforting when there is a chill in the air. Try some of the recipes below to warm you up.
Makes 8 scones
2 cups self-rising flour (or 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 plus 1/8 teaspoon salt)
2 tablespoons sugar
One 7 oz tube almond paste
1/4 cup cold unsalted butter
1/2 cup half-and-half (cream and milk)
1 large egg
1/2 teaspoon almond extract
½ cup slivered almonds
Sugar for sprinkling
Preheat the oven to 375°F. Line a baking with parchment paper.
In a large bowl, whisk together the flour and sugar. With a pastry cutter, cut the almond paste and the butter into the dry ingredients until a few pea-sized lumps remain. Stir in the almonds.
In a separate small bowl, whisk together the heavy cream, egg and almond extract and add to the flour mixture. With a fork gradually stir the dough until the mixture comes together.
Turn the dough out onto a lightly floured surface and very gently pat into an 8-inch round about 1 1/2 inches high. Sprinkle the top of the dough with sugar.
Using a chef’s knife or bench scraper, cut the dough round into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing the scones at least 1 inch apart.
Bake in the top third of the oven for 20-25 minutes or until the tops are golden. Transfer the scones to a wire rack to cool.
Roasted Red Pepper and Egg Wrap
1 large, jarred roasted red pepper
1/2 teaspoon dried Italian seasoning
2 large eggs
Salt and pepper to taste
1 tablespoon olive oil
4 tablespoons shredded mozzarella cheese
2 medium tortilla wraps
Cut the pepper into one inch pieces.
In a measuring cup beat the eggs with a sprinkle of salt, pepper and the Italian seasoning. Add the peppers and mix.
Heat the oil in a medium skillet. Pour the egg mixture into the skillet. Stir and cook until the eggs are set.
Warm the tortillas in the microwave. Divide the cheese in half and sprinkle over each tortilla. Divide the egg mixture in half and place on top of the cheese. Let stand for a few minutes to allow the cheese to melt.
Roll up each tortilla tightly, cut in half and serve.
Winter Tomato Soup
If you don’t like peeling tomatoes as much as I do, here is a technique I use to get around it. I usually purchase fresh Roma tomatoes for cooking and put them in the freezer when I get home from shopping. One day before I am going to cook with them, I place the amount I need in the refrigerator to defrost. The next day, the skins slip right off and are ready for the pot.
6 ripe plum tomatoes, peeled and diced
2 tablespoons extra-virgin olive oil
1 small onion, minced
Two 26 oz containers finely chopped Italian tomatoes (Pomi)
1 teaspoon honey
4 cups organic broth (chicken or vegetable)
Salt and freshly ground pepper
Optional: add ½ cup half & half to make a creamy version
Basil for garnish
Heat the olive oil in a soup pot. Add the onions, cover and cook until they are soft and just beginning to brown, about 5 minutes.
Add the the fresh and canned tomatoes, honey, salt and pepper to taste and the broth. Bring to a simmer and cook for 1 hour and 30 minutes with the cover ajar. Remove the pot from the heat.
With an immersion blender or in a processor, puree the soup. If adding cream, add it here and warm the soup. Adjust the seasoning with salt and pepper.
Ladle the soup into warmed bowls and serve hot garnished with basil.
Open-Faced Chicken Salad Sandwiches
Slow-poaching the chicken breasts keeps them extra moist.
1 1/2 pounds skinless, boneless chicken breast halves
1/4 cup plus 2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
2 scallions, minced
2 medium celery stalks, finely chopped
¼ of a green bell pepper finely chopped
1 1/2 tablespoons minced flat-leaf parsley
2 medium tomatoes, thinly sliced
6 slices whole wheat or rye bread, lightly toasted
In a large saucepan, cover the chicken breasts with water. Bring to a very slow simmer and cook over low heat until white throughout, about 18-20 minutes.
Transfer the chicken to a plate and let stand until cool enough to handle, about 15 minutes. Cut the chicken into 1/2-inch dice.
In a large bowl, mix the mayonnaise with the mustard and season with salt and pepper. Fold in the onion, celery, bell pepper, parsley and chicken until evenly coated.
Cover and refrigerate until chilled, about 30 minutes.
Spread some of the chicken salad onto the toasted bread slices and top with tomato slices to serve.
This is a hearty entree and only needs one vegetable as a side. flounder comes in large sizes here on the gulf and mine weighed 14 oz. Substitute an equal amount of smaller fillets.
1 tablespoon each of minced onion, celery and bell pepper
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon seafood seasoning (Old Bay)
1/2 pound lump crab meat
12-14 oz flounder fillet or fillets
Chopped fresh parsley
In a small bowl, combine all the filling ingredients, except the crab. Then, gently fold in the crab. Place the flounder in a baking dish coated with olive oil.
Spoon the crab mixture evenly over the fillet or fillets. Sprinkle with paprika and parsley.
Bake at 400°F for 20-24 minutes or until the fish is cooked through.
Southwest Stuffed Peppers
January is a good time to try different ethnic cuisines. They can spice up some typical winter produce. While I find an occasional taco or quesadilla tasty, I am generally not a fan of Southwest recipes. This recipe turned out quite well, though, and is a nice change from regular stuffed peppers. It is also good served with a green salad with ranch dressing.
1 large green bell pepper
¼ lb lean ground beef or turkey
1 teaspoon olive oil
½ teaspoon chili powder
1 scallion, chopped
½ cup of corn kernels
¼ cup salsa
½ cup Monterey Jack or Cheddar cheese, shredded
Preheat oven to 375°F.
Cut the pepper in half and remove the seeds. Place the pepper halves in a small baking dish.
Heat the olive oil in a small skillet over medium heat and cook the ground beef until brown.
Turn off the heat and add the scallion, corn and salsa; stir to combine. Spoon this mixture into the pepper shells. Add water to cover the bottom of the dish.
Bake for 45 minutes, until the peppers are fork tender. Drain the water from the baking dish. Sprinkle the peppers evenly with the shredded cheese. Return the baking pan to the oven and bake just until the cheese melts.