Daily Cooking Recipes Let Me Make Cooking Easy

March 1, 2014

How to Make Leftovers Disappear

Filed under: Chicken,Helpful Tips — Tags: , , , , , — Chef @ 8:00 am

What do you do when a meal is finished? Most of us wash the dishes and wrap up the leftovers, but what happens to the leftover portions not eaten? Do they get consumed later or do they sit in the refrigerator until they start to smell and you finally throw them out? If you tend to do the latter, how about saving some time and money by learning how to use those leftovers in new ways to surprise your family at dinner time.

 Some people like leftovers and some do not. Still then, many will eat them one day out, but quickly get tired of eating the same thing over and over. Here’s a way to fix the problem if you or someone in your family is the same way. Let’s start with an example.

You prepare a Chicken and rice for dinner one night. The family wants something else for dinner the following night so the  Chicken pushed to the back of the refrigerator. Normally, that’s where it will stay until you clean out the fridge, right? Not anymore. Let’s do something to keep that Chicken from going to waste.

Eating leftovers the way they were originally served, is probably what’s turning family members off from wanting it again the next night. Your family doesn’t have to eat the Chicken as is. So, chop that Chicken up into bite size pieces.

Now you’re probably thinking, OK that’s great, but what do I do with it now? In a large skillet or wok, stir fry the leftover rice with a bag of frozen veggies, an egg, and some of the chopped Chicken to make Chicken fried rice. Add a little soy sauce and you’ve got a whole new dinner for your hungry family.

 

This is just one way that leftovers can be turned into a new dish with a new flavor. The same can also be done using chicken, seafood, or beef. Let’s take a look at beef.

 

If you have hamburgers left from dinner, chop them up until they resemble ground beef again. The meat can be combined with chili powder and taco sauce to make beef tacos. Or, add some beans, chopped peppers and tomatoes, and sauce to create a pot of chili. If you have the imagination, there are an unlimited number of possibilities of what you can do with meats and side dishes from a previous night’s dinner.

 

Using a little leftover magic can make one meal last for two, three, or even four more days. But, you don’t have to eat it all in the same week. Fix a new meal with the leftovers and freeze it until you are ready to have that particular meat again. On that day, dinner will already be made, all you’ll need to do is heat it up. Yes, it really can be just that simple.

 

Your family will be amazed at your ability to transform any meal into a new creation they will enjoy. Besides that, you will save money on your grocery bill and won’t be throwing it away in the trash can as spoiled leftovers. Try these and similar ideas to expand your family’s palate. 

February 17, 2014

Chicken Sandwich

Chicken Luncheon Sandwich

Florence
Course Sandwich
Cuisine American

Ingredients
  

  • 1 2/3 cups chopped cooked chicken
  • 1 1/8 cups shredded cheddar cheese
  • 1/2 cup finely chopped celery
  • 1/4 cup green bell pepper
  • 1 1/8 green onion -- chopped
  • 1 1/8 tablespoons chopped pimiento
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • salt & pepper
  • rolls and/or bread

Instructions
 

  • Combine chicken, cheese, celery, bell pepper, onion, pimiento, mayonnaise and yogurt, dash of salt and pepper.
  • Mix all ingredients together well.
  • Chill and serve on rolls or bread.
  • Refrigerate unused portion.

February 15, 2014

Simple Cream Of Chicken Noodle Soup

 

Simple Cream of Chicken Noodle Soup

Florence
Course Soup
Cuisine American

Ingredients
  

  • 4 large chicken breasts
  • 3 packages mixed frozen vegetables
  • 5 medium peeled potatoes
  • 2 tablespoons minced onion
  • 6 teaspoons chicken flavor bouillon
  • 1 pound pasta
  • 6 tablespoons butter
  • 1/3 cup flour
  • 1 1/2 cups milk
  • 1/2 tablespoon bell's seasoning
  • 1/4 ground teaspoon sage
  • 1/4 ground teaspoon thyme

Instructions
 

  • In a stock pot boil the chicken then remove from the broth and set aside..
  • Add the pasta and all of the veggies to the broth and cook until tender.
  • Dice chicken and add back in to broth.
  • Dissolve chicken bouillon in a small amount of water and add to soup.
  • In small bowl, melt butter and whisk in the flour to create a paste.
  • Slowly add milk to paste until it is smooth and creamy.
  • Add cream mixture to soup slowly and stir well.
  • Add the "Bell's Seasoning" and the remaining spices and simmer for approximately 30 minute.
  • Server warm.

February 14, 2014

Tomato Rosemary Chicken

Tomato-Rosemary Chicken

Florence
Course Main
Cuisine American

Ingredients
  

  • 12 boneless skinless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 5 cloves minced garlic
  • 1/4 pound piece prosciutto -- chopped
  • 1/3 cup dry white wine
  • 1 tablespoon chopped fresh rosemary or 1 tsp dried
  • 12 diced plum tomatoes
  • 1/2 cup chicken broth

Instructions
 

  • Salt and Pepper both sides of the chicken breats.
  • Dip chicken in flower and coat both side.
  • Shake off any extra flour.
  • Heat oven to 375°F
  • Place chicken in baking pan with 1 tablespoon melted butter and 1 tablespoon olive oil.
  • Bake chicken in 375°F oven for 20 minutes or until no longer pink in center
  • In skillet saute garlic, prosciutto and cook over mean heat for about 4 minutes, stirring constantly.
  • Add wine and rosemary; and keep stirring constantly keeping bottom of pan clean.
  • Add tomatoes and broth and bring to boil.
  • Reduce heat; simmer 10 minutes
  • Put chicken on serving dish and pour sauce over top.

March 10, 2010

Chicken Marsala

Filed under: Chicken — Tags: , , , , — Chef @ 9:53 am

 

Chicken Marsala

Florence
Course Entree
Cuisine American
Servings 4

Ingredients
  

  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup cooking sherry omit & use 3/4 cup Marsala wine

Instructions
 

  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in oil over medium heat.
  • Place chicken in the pan, and lightly brown.
  • Turn over chicken pieces, and add mushrooms.
  • Pour in wine and sherry.
  • Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

February 15, 2010

Marinated Chicken Thighs

Marinated Jerk Chicken Thighs

Florence
Course Meats
Cuisine American

Ingredients
  

  • 1/4 cup dry red wine
  • 1 medium jalapeno -- seeded and minced
  • 2 tablespoons green onion -- minced
  • 2 teaspoons vegetable oil
  • 1 teaspoon ground allspice
  • 1 1/2 teaspoons ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 8 skinless chicken thighs
  • 1/4 teaspoon salt
  • 1/8 freshly ground black pepper

Instructions
 

  • Combine wine, jalapeno, green onion, oil, allspice, coriander, cayenne, cinnamon and nutmeg.
  • Place chicken in a bowl and add the marinade and marinate overnight in refrigerator.
  • Place chicken in baking pan.
  • Sprinkle with salt and pepper.
  • Preheat oven to 375 degrees.
  • Bake 45 minutes, or until chicken is completely cooked.

February 14, 2010

Marinated Lemon Chicken

Marinated Lemon Chicken

Florence
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

Ingredients
  

  • 2 cups Greek virgin olive oil
  • 8 large boneless/skinless chicken breasts
  • 6 garlic cloves -- minced
  • 2 lemons -- juiced
  • 2 tablespoons fresh oregano -- finely chopped
  • 1/8 teaspoon pepper

Instructions
 

  • Combined oil garlic, lemons, oregano and pepper.
  • Place chicken in skillet and pour mixture over chicken.
  • Put refrigerate for 24 hours.
  • Charbroil the chicken for 6 to 7 minutes on each side, or until it is done

February 12, 2010

Quick Chicken Noodle Soup

Quick Chicken Noodle Soup

Florence
Course Soup
Cuisine American

Ingredients
  

  • 12 Cups Water
  • 3 Tablespoons Chicken Flavor Bouillon
  • 2 Cups uncooked Pasta

Instructions
 

  • Combine all ingredients in stock pot and bring to boil.
  • Cook until pasta is tender.
  • Server Hot.

 

January 13, 2010

Macaroni & Chicken Casserole

 

Macaroni & Chicken Casserole

Florence

Ingredients
  

  • 3 pound chicken
  • 2 cups uncooked macaroni
  • 2 1/2 cups milk
  • 2 cans cream of mushroom soup
  • 8 oz. cream cheese
  • 1 can french fried onion rings

Instructions
 

  • Cook and bone chicken
  • Place chicken in bottom of 13 x 9 inch pan
  • Pour uncooked macaroni over chicken
  • Pour milk over macaroni
  • Spread soup over mixture
  • Cut cream cheese into small pieces and lay over soup
  • Cover and place in refrigerator overnight or at least 8 to 10 hours
  • One hour before baking, take out of refrigerator and let set
  • Heat oven to 350 degrees and bake for 50 minutes uncovered
  • Cover with onion rings and bake for 5 to 10 minutes more

January 12, 2010

Barbequed Shrimp And Chicken

Filed under: Chicken,Cooking Recipes,Seafood — Tags: , , , , , , — Chef @ 8:00 am

 

Barbequed Shrimp And Chicken

Florence
Course BBQ
Cuisine American

Ingredients
  

  • 1 teaspoon minced garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 cup melted butter
  • 1/2 pound medium shrimp
  • 1 pound boneless chicken breast

Instructions
 

  • Peel shrimp and cut chicken into 1 inch cubes
  • Combine all ingredients except meats.
  • Marinate shrimp and chicken while preparing grill
  • Put shrimp and chicken onto separate skewers..
  • Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 to 15 minutes for chicken.
  • Turn once or twice while cooking and baste often with remaining marinade.

January 8, 2010

Mustard-Barbecued Chicken

Filed under: Chicken,Cooking Recipes — Tags: , , , , , , — Chef @ 8:00 am

 

Mustard-Barbecued Chicken Legs

Florence
Course Chicken
Cuisine American

Ingredients
  

  • 2 tablespoons Dijon mustard
  • 1 tablespoon dry white wine
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon oregano
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon thyme
  • 1 clove garlic minced
  • 4 chicken legs and thighs

Instructions
 

  • In small bowl combined all ingredients except chicken.
  • Place chicken legs, thighs and sauce in a bag and shake well.
  • Cover chicken and refrigerate about 4 hours.
  • Bake or Grill chicken legs until well browned on both sides, about 45 minutes.
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