My Favorite Chicken Salad, Mediterranean Eating Friendly

Chicken, Fruit, Veggies, Greens, and a Balsamic Vinegar Reduction. What could be better?

   Have you ever eaten something with a Balsamic Vinegar reduction drizzled over it?  Fruit, Cheese, Tossed Salad, etc?  Have you ever ordered a Caprese Salad appetizer in a restaurant?  Very expensive for a few slices of Tomato, Mozzarella, Fresh Basil, and drizzled with Olive Oil and a Balsamic Vinegar Reduction.  SO easy to make your own.  Anyway, I made a Salad out of various Greens and Veggies.  I placed cut-up Fruit around the edge, and plopped a leftover grilled Chicken Breast on top.  I drizzled with a Balsamic Vinegar reduction, and dug in!!!  So healthy.  So good!

     Feel free to grill your Chicken just for this dish, but to me it makes sense when BBQing Chicken to grill a few extra pieces to save for this delicious Salad!  For an informal dinner, I think putting out various containers with all the Salad Ingredients and letting people make their own would be fun!

PREPARATION OF BALSAMIC VINEGAR REDUCTION IS SIMPLE:      Simply pour your favorite Balsamic Vinegar in a pan and let it simmer until it’s the consistency you want.  It only takes a few minutes, so don’t walk away.  (Some people like to add Honey, but I think the Vinegar reduction is sweet enough).

    Feel free to drizzle a little Olive Oil over the Greens also. 

Here’s what I put on my Salad:

Grilled Chicken, your choice of cut

Baby Spinach

Arugula

Fresh Basil

Romaine Lettuce

Onions, sliced

Green Olives

Kalamata Olives

Cherry Tomatoes

Cucumbers

Strawberries

Raspberries

Grapes

Watermelon

For Cheese, either sliced Fresh Mozzarella or Feta would be great.  Stop looking for the Cheese on my Salad.  There isn’t any ☹  I was out of both.  Yes, I cried a little.

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By Tika for CHEW WANNA EAT? © 2019

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Chicken Pot Pie

A Westover Leftover. Comfort food at it’s finest!



CHICKEN POT PIE

     Another Westover Leftover!  Remember the chicken soup I made a few days ago?  I cooked extra chicken in it to make the broth extra rich, and also to have leftover chicken and broth to make quick and easy meals.  You just can’t be that!  I began with 5 ½ lbs of bone-in chicken breast and 8 cans of chicken broth.  The magic continued from there.

     I ended up with one big bowl of soup which I photographed in one of my best bowls so it would look beautiful.  I was going to pour it back in the pot after taking pics, but I looked at it for so long, I ate it!  It was so good.  I have six small bags of soup in the freezer for future sickies.  I made three individual chicken pot pies.  I only intended to make two, but there was enough filling and pie crust to make one small one.  Can ya say, “Lunch?” I also made ten chicken, shrimp and black bean burritos.  Last night I made enough chicken and biscuits to serve four.  I made all this food with one big pot of chicken soup. What a deal, huh?

     Look at these beauties!!  Except for making homemade pie crust, the rest was a cinch.  If you just can’t make your own crust, use store-bought.  (Just don’t tell me.)

     I’ve seen lots of recipes for chicken pot pie baked and served in a pie pan.  I don’t care for that, because even if you let it sit for ten minutes after baking, I think everything slides out into the middle of the dish once you’ve cut it.  Hence the individual pies that I make.  Trust me, they are easier, because working with a small piece of dough is easier than a big piece.

     One thing I’ve learned over the years is to add more gravy than you think you might want.  You don’t want to end up with just chicken and veggies.  Between the holes you must put in the top crust so the steam can escape and what bubbles up around the edges of the crust you lose precious gravy.  Steam is part of your gravy!  No!  Not my gravy. Say it ain’t so. Make it on the wet side. I don’t know about you, but the gravy is a big part of the deliciousness of a chicken pot pie. I should have added a little extra to this batch.

PIE CRUST INGREDIENTS:  (This is for a double crust pie)

2 cups unbleached AP flour

1 tsp salt

2/3 cup Crisco

7 TBSP iced water

PREPARATION:

     In a large mixing bowl, whisk flour and salt together.  Cut in Crisco with a pastry blender until mixture is pea sized.  Add your iced water one teaspoon at a time, stirring with a fork each time. Test it by picking up a small hunk and pinching it into a small ball.  If it sticks together smoothly, you’re good.  If it feels dry and crumbly, add another ½ teaspoon of water.  The texture is important.  It won’t roll out correctly if it’s too dry.

     Form dough into a ball and then cut it in half.  Depending on the size dish you’re using, you may want to cut it in half again so you have four pieces.

     On a lightly floured surface, roll dough with a floured rolling pin until it’s the shape you want.  Pick rolled dough up with a spatula or wrap it around the rolling pin to transfer it to the dish.

FILLING INGREDIENTS:

Pastry for double pie crust

1 can chicken broth

3 TBSP flour

2 TBSP corn starch

2 or 3 cups of chicken stock from your soup pot

1 chicken bouillon cube

2 carrots, peeled and diced

1 rib celery, diced

½ tsp poultry seasoning

½ tsp thyme

1 tsp garlic powder

1 tsp parsley

Pepper to taste

½ cup milk

½ – ¾ cup frozen peas, rinsed in water to remove ice

1 large chicken breast (about 2 cups), cooked and cut into big chunks

PREPARATION:

In a 3 quart saucepan, add chicken broth, flour, corn starch, and bouillon.  Over medium heat, bring to a simmer while whisking lumps out. Add 3 or 4 cups of chicken stock from your soup pot. (or a jar of chicken gravy). Once it’s come back to a simmer, add the carrots and celery.  Turn heat down to low. Cover pot with cover askew and let it simmer, stirring with whisk once in a while.

When vegetables are tender add the seasonings and peas.  When peas are done, add the chicken and milk. Ladle into prepared crusts.  Top with crust and poke holes in it with a fork.

Bake at 425°F for 30 – 40 minutes or until crust is golden brown.

To reheat any leftovers, it does fine in the microwave.  You’ll probably need to add extra gravy because the pastry soaks it up.

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By Tika for CHEW WANNA EAT? © 2019

Alice Springs Turkey, a new Westover Leftover

Alice Springs Turkey, made with leftover Turkey.  Thick cuts of Turkey topped with Bacon, Mushrooms, Onions, and Cheese.  Honey, Mustard Dipping Sauce on the side.

     WAIT! . . . WHAT?  Alice Springs Turkey?  You bet!!!  And it’s made with leftover Turkey.  How perfect is that?

     Always, when we go to Outback, I order Alice Springs Chicken.  I love it.  I make it at home regularly.  It has all my favorites.  Chicken, Bacon, Mushrooms, Onions, and Cheese marinated in a wonderful Dijon, Honey, and Lemon Marinade.  The remaining Marinade is served at the table as a dipping sauce. 

     So, after Thanksgiving when we had leftover Turkey, we tried to figure out how to recreate an entirely new meal.  One of our people hates Turkey, but she loves Alice Springs Chicken.  Guess who was crazy over Alice Springs Turkey? 

     The Turkey was cooked, of course, so I didn’t want to marinate it again.  Here’s how I did it:

INGREDIENTS: YIELDS 8 LARGE SERVINGS

Turkey, Cooked and sliced ½” thick (I filled an 8” x 13” pan)

2 tsp Butter

Pepper, Paprika, Garlic Powder to taste

2 cups Mushrooms, sliced

1 large Onion, sliced from top to bottom

12 Slices Bacon

2 ½ cups Grated Cheese (Jack and Cheddar is great, or 2 cups Jack and Colby, or Mexican Cheese blend)

DIPPING SAUCE:

¾ cup Honey

¾ cup Dijon or Brown Spicy Mustard

1 tsp Lemon Juice, Fresh Squeezed

Optional:  1 tsp Sriracha Sauce

     Preparation:  Place all Ingredients in a small sauce pan.  With a Whisk, beat until combined and heat until it comes to a simmer.  Cook 1 – 2 minutes, and remove from heat.

TURKEY PREPARATION:

     Grease your baking dish with the Butter.  Spread approximately ¼ cup Dipping Sauce on top of the Butter.  Lay the cooked Turkey on top.  Spoon a second ¼ cup Dipping Sauce on top of the turkey.  Sprinkle with Pepper, Paprika, and Garlic Powder.  Set aside.

     Preheat a large skillet, and cook Bacon until slightly crisp.  Remove from pan and drain most of the grease.  In the same skillet, cook Mushrooms and Onions until tender.  Lay the Mushrooms and Onions on top of the Turkey.  Top with Bacon, and cover with Aluminum Foil.  Pop it into a preheated 350° F oven for about 15 minutes.

     Remove from oven.  Top with Cheese mixture.  Return to oven uncovered, and give it 5 – 7 minutes for the Cheese to melt. 

     Serve with warmed remaining Dipping Sauce. 

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By Tika for CHEW WANNA EAT? © 2018

Asian Turkey, Riced Cauliflower, Twice Baked Potato Salad

Chew Wanna Eat?  Newest Westover’s Leftovers
1. Riced Cauliflower with Cheese
2. Asian Turkey with Vegetables
 
Please remember to Like our Page and Share the Recipes. It will keep us in your news feed.
 
I showed you the Marinated Turkey Breast that Bob grilled. It was delicious, but way more than we could eat. I needed to decide what to do with the leftovers. I also had leftover Baked Potato Salad and Riced Cauliflower with Vegetables.
 
I heated up the Cauliflower in the microwave and added two kinds of cheese.
 
The only dish that needed cooking was the Asian Turkey Breast with Vegetables. There is no recipe, but depending on how much you’re making, simply start with a little of each ingredient and go from there 🙂 It’s fast, simple, low calorie, and delicious!
 
INGREDIENTS:
 
Leftover Turkey, Cooked and Sliced
3 TBSP Teriyaki Sauce
2 TBSP Low Sodium Soy Sauce
1 TBSP Oyster Sauce
2 tsp Thai Chili Sauce
2 TBSP Honey
Assorted Vegetables: Choose from: Broccoli, Asparagus, Onions, Mini Sweet Peppers, Carrots, Snow Peas, Green Onions, Mushrooms, etc.
 
PREPARATION:
 
Drizzle a little Olive Oil in the bottom of a large Frying Pan. Add the Vegetables and cook until crisp tender.
 
Add Turkey, Teriyaki Sauce, Soy Sauce, Oyster Cause, Chili Sauce, and Honey. Stir well. When the Turkey is heated through, serve! I served it over Brown Rice.

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By Tika for CHEW WANNA EAT? © 2018

Asian Turkey, Riced Cauliflower, Twice Baked Potato Salad

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Leftover Riced Cauliflower

Leftover Riced Cauliflower and Vegetables with Cheese

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Asian Turkey Breast with Vegetables

Asian Turkey Breast and Vegetables

Asian Turkey, Riced Cauliflower, Twice Baked Potato Salad

 

 

 

Cheesy Broccoli and Rice with Chicken and Bacon

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     My newest Westover Leftover was created with one piece of leftover Chicken, a little Rice, some crumbled Bacon, and all the Vegetables that I thought sounded good.  It was a “raid the refrigerator and pantry day!”  If you’d like to prepare this without the Chicken and Bacon, feel free.  I think leftover Pork would also be very good.

 

INGREDIENTS:  YIELDS 5-6 PORTIONS

1 piece of Chicken, cooked (about 2 cups)

½ cup Jasmine Rice (or other rice)

2 Carrots, thick sliced

½ cup Mushrooms, sliced

½ cup Snow Peas

½ cup frozen Broccoli (rinsed to remove ice)

¾ cup Onions, sliced

3 slices Bacon, cooked and crumbled

1 can Chicken Broth (divided)

Drizzle of Olive Oil

1 ¼ cup Cheese, shredded (I used Sharp, Cooper, Havarti, Muenster)

 

PREPARATION:

Preheat a large skillet (one with a lid) and drizzle a little Olive Oil in the bottom.  Cook the rice for a few minutes over low/medium heat, stirring constantly.

Add the vegetables that will take the longest to cook.  You’ll see that I added the carrots first, and 2 minutes later I added the mushrooms.  Cook 2 minutes.  Add 1 cup Chicken Broth, cover, reduce heat to low and cook for 10-12 minutes.

Add Snow Peas, Onions, and Broccoli.  Cover and simmer 2 minutes.  Add chopped Chicken.  Add remaining Chicken Broth and begin to slowly add Cheeses.  I love using a variety.  Stir constantly.  Once the Cheese is melted and you have a smooth sauce, it’s done.

Place in a serving bowl, garnish with Crumbled Bacon and serve.

 

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By Tika for CHEW WANNA EAT? © 2018

Cheesy Rice and Broccoli (4)

Cheesy Rice and Broccoli

Cheesy Rice and Broccoli (2)

Cheesy Broccoli and Rice

Cheesy Rice and Broccoli (3)

Cheesy Broccoli and Rice (2)

Cheesy Broccoli and Rice (3)

Cheesy Broccoli and Rice (4)

Cheesy Rice and Broccoli (4)

 

 

 

 

 

BBQ PORK OVER CURLY FRIES W/ONIONS AND CHEESE

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     Here’s the newest Westover Leftover! What to do with leftover pork? Whether it is from pork chops, a roast, a tenderloin, or whatever. Here is the answer to something new and delicious! Bob had his on seasoned curly fries. I had a sandwich. SO GOOD!
Simply place the meat in a saucepan with a little water and your favorite BBQ sauce. Of course, we used my Kentucky Bourbon BBQ sauce. Cover, simmer until the meat is falling apart tender. Serve on French Fries with caramelized onions and a slice of cheese, or just make a sandwich! So yummy!

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By Tika for CHEW WANNA EAT? © 2017

 

Pork BBQ Sandwich (2)

BBQ PorkIMG_4536IMG_4538pork bbq sandwichPork BBQ Sandwich (2)

ROAST BEEF AND VEGETABLES (Westover Leftover)

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     We all get cravings for a great beef roast sometimes.  The problem is, two days later we’re all tired of it.  Here’s a great way to make it new and fresh again!  Simply take your leftover beef, wrap it well, label and stick it in the freezer.  Take it out and let it thaw in the refrigerator overnight.  Then it will be ready to make your magic when you get home from work or have a busy day running kids around.  Here’s how to prepare: 

INGREDIENTS:

Thawed leftover beef

1 can beef broth

2 TBSP AP flour

2 TBSP cornstarch

1 jar or package of beef gravy (if using a dry packet, add the water called for)

½ cup dry red wine

1 cup chunked potatoes

¼ cup mushrooms, chopped

2 cups frozen mixed vegetables, thawed and drained

OTPIONAL:  garlic, sweet mini peppers

 

PREPARATION: 

You can slice or chunk the meat; your choice.  In a 4 qt dutch oven, pour beef broth, and whisk in flour and cornstarch.  Add gravy, red wine, potatoes, and mushrooms.  Heat over medium heat until barely simmering.  Add beef, cover, and let it continue simmering for about 30 minutes or until potatoes are cooked.  Add thawed and drained vegetables.  Simmer another 5-10 minutes.  Done!  How easy was that?

Serve over sliced homemade bread, mashed potatoes, rice, or even noodles.

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roast-beef-westover-leftover

HAM, POTATO & KALE SOUP

ham-potato-and-kale-soup-2

     A simple, yet hearty and satisfying soup made with leftover ham.  Have it on the table in about 30 minutes.  Nothing better than that! 

INGREDIENTS:  Yields 4 -6 Servings

3 cans chicken broth

½ cup onion, chopped

2 large cloves garlic, minced or chopped

1 large carrot, grated or finely chopped

2 large Russet potatoes (about 3 cups)

2 cups cooked ham, diced

2 cups frozen or fresh Kale or Spinach

Salt and Pepper to taste

1 Chicken bouillon (Optional)

½ cup half and half

 

PREPARATION:

Add chicken broth, onion, garlic, and diced carrot to a 4 qt sauce pan and turn heat on medium/low.

Wash potatoes well and cut into bite-sized pieces.  I leave the skins on.  Add to chicken broth.   Bring to a simmer, then cover and reduce heat.  Cook for 20 minutes.

Add Kale or Spinach (Thaw and drain if using frozen).  Add salt and pepper to taste.  Cover, and bring to a simmer again.  Let simmer another 10 minutes.

Add ham, and chicken bouillon.  Simmer 10 minutes.

Add half and half.   Just heat through, don’t boil.

Serve with Corn bread, Italian bread, Cheese bread, Salad, or Crackers

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By Tika for CHEW WANNA EAT? © 2016

CORNED BEEF HASH

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     As you may know, Bob has been curing his own corned beef for quite some time now.  The reason?  We were tired of buying overpriced corn beef that was often tough an always fatty.  It’s a simple process, and the results are always outstanding.  All you need to do is buy a brisket and brine it.  How easy is that?  The results yield a tender flavorful roast that store-bought corned beef cannot match.  And leftovers for Reubens or corned beef hash?  Indescribably delicious!  My twist?  I served it with a Spicy Honey Mustard Sauce.  

(You will find the prep instructions for the brined corned beef in another post.  Go to the search box to locate it).

 

INGREDIENTS:  4 Servings 

4 cups potatoes

Olive oil

2 TBSP butter

1 cup sweet onion, diced

2 cloves garlic, minced

2 cups corned beef, diced

Eggs, poached or fried

Seasonings:  Salt, pepper, parsley, basil, and a dash or two of rosemary.

 

PREPARATION:

Wash and pierce potatoes.  Cook 2 minutes in microwave.  Flip over and cook for 2 more minutes.  When cool enough to handle, cut any spots off and dice.

In large skillet, drizzle with olive oil and add 2 TBSP butter.  Sauté potatoes until they are beginning to brown.  Add salt, pepper, garlic, and onions.  Continue sautéing until potatoes are browned enough to your liking.

Add seasonings, garlic, and corned beef.  Sauté a few more minutes while eggs are cooking in a separate pan.  Serve, placing fried eggs on top.

HONEY MUSTARD SAUCE INGREDIENTS:

2 TBSP honey

1 ½ tsp lemon juice

2 TBSP Dijon mustard

½ cup mayo

½ tsp sriracha sauce

PREPARATION:

Place all ingredients in a small bowl, and whisk until combined.

Serve with corned beef, Reubens, corned beef hash, chicken, stuffed mushrooms, or onion rings.

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By Tika for CHEW WANNA EAT? © 2016

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WHITE LASAGNA WITH CHICKEN & BROCCOLI

white-lasagna-with-chicken

A new Westover Leftover!  You could use chicken or turkey, and the vegetables are customizable!

INGREDIENTS:     for 6 -8 servings 

9 lasagna noodles, cooked for 8 minutes

1 stick butter

1 cup mushrooms, sliced

1 small onion, chopped

3-5 cloves garlic, minced

1 can (2 cups) chicken broth

½ cup white wine

½ cup flour

2 ¼ cups milk

2 ½ – 3 cups cooked chicken or turkey, chunked

1 ½ cups frozen broccoli

1 cup ricotta cheese

1 egg

1 Eight ounce package Italian style grated cheese

Seasonings:  1 tsp each of Italian, parsley, basil

quick dash nutmeg,

 

PREPARATION:

Cook the noodles, drain, and set aside.  While they’re boiling, start the sauce.

Sauce:  In 2 or 3 qt saucepan: Add butter, onion, mushrooms, and garlic.  Simmer until vegetables are tender.

Add 2 cups chick broth, and ½ cup white wine.  Stir in ½ cup flour and simmer over low heat until mixture begins to thicken.  Add 2 ½ cups milk, and slowly add approximately 1 ½ cups cheese, stirring constantly.  (add the cheese slowly to avoid curdling).  Stir until well blended and simmer until thickened.  Add seasonings.  You can remove from heat and set aside.  It will continue to thicken as it cools.

Cook broccoli for 1 minute in the microwave.  Drain the water.  Set aside.

Ladle enough sauce to cover the bottom of a pretty, oven-safe 9” x 13” dish, place a layer of cooked noodles, sprinkle the broccoli on and a good couple ladles of sauce.  Add a second layer of noodles, chicken and more sauce.  Add final layer of noodles, covering top layer with sauce.  Sprinkle remainder of grated cheese on top.

375 ° F   for 30-35 min Uncovered.  Let sit ten minutes before cutting it.

NOTES:  If you’d rather not have the mushrooms, substitute with asparagus, spinach, carrots, peas, green beans, corn or a mixture of two or more.

If you have a nice high sided dish and a large family, you can cook 3 extra noodles and make a fourth layer.  It really doesn’t matter how you add the meat, ricotta, and vegetables to your layers as long as they are in there, it will be fine.   There is plenty of sauce for an extra layer.

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By Tika for CHEW WANNA EAT? © 2016