What are two people supposed to do with an entire roasted chicken?? It’s a little bit too much for just two people, but this turned out to be a great way to revive the leftovers! I’m always trying to get Paul to give me hints or ideas about weekday lunches. He usually says anything I make will be good, but one day he said “I know…maybe you could make buffalo chicken sandwiches?” Done! I shredded some of our leftover roast chicken from dinner and put together these sandwiches. I really like making homemade wings, but these were 100 times easier. I basically tossed some hot sauce/wing sauce with the shredded chicken and topped it with ranch. Plus, coleslaw either on the side or on top! Just a simple idea for leftover chicken, but oh so great for a mid-week work lunch!
Here’s what I did with the rest of Captain Rob’s bargain shrimp! This recipe was just as easy as the shrimp tacos and is another great find from Martha Stewart’s Everyday Food Magazine. It’s very similar to a paella, but of course so much easier to make since it uses orzo pasta instead of rice. Paul and I were just recently remembering a time that we tried to make paella in my parent’s kitchen years ago…it was going very well until I discovered that half of the rice was black and stuck to the bottom of the pot. I’m still not sure if that pot survived the massacre. I’m also not sure if I have attempted to make real rice since that experience. I’m so much more of a pasta fan than a rice fan anyhow!
This sauce is pretty similar to the roasted tomato and capicola recipe that I have already posted about. In this case though, you let the tomatoes cook on the stove with spices and herbs and then let the orzo soak it up in the oven. Who doesn’t love a one skillet meal??
This post is partially brought to you by Captain Rob! I was all set to buy the tiny (er, shrimpy? heh) shrimp when Captain Rob enthusiastically introduced himself and cut me a (way too generous) deal on the jumbo shrimp if I promised to keep coming back. Duh, Captain Rob! I’m in. Since I was actually planning on just using the shrimpy shrimp, I got two meals out of these. Double thanks to Captain Rob! When I was planning my shopping list I decided that shrimp tacos sounded like the quintessential summer dish. Super colorful, light, and fresh. But, I gotta be honest – my primary reason for making these tacos was because I thought they would be fun to photograph. Eek! I knew my new camera lens was arriving soon and I was already excitedly planning my next kitchen photo sessions. The lens arrived right as I was about to leave for the store, so I was psyched. And then Captain Rob made my trip even more exciting. Ha! The tacos were perfect for enjoying a beautiful summer evening (as much as we can without a balcony, boo) and they went very nicely with my mint cherry limeades! And easy too – seasoned shrimp (paprika is good) + coleslaw + avocado + (optional) tomatoes. A little lime and mint helps this pair even better with the cherry limeades. Loving the summer food and loving my new lens! Second shrimp dish to come soon!
According to Paul, this is one of the best things I’ve ever made. It’s hard for me to make such bold statements about my own cooking, but this is one dish that I have consistently craved since I made it. Just like my last puff pastry post (which, funnily enough, Paul also declared as one of my best meals), this pizza was totally improvised using what we already had. Luckily, the combination of toppings worked out so perfectly. With frozen dough, this meal couldn’t be more simple to put together. Puff pastry pizza is such a great thing to have in your repertoire of quick, weeknight, throw together meals.
To make sure the pastry gets crispy, pre-bake until it’s ‘set,’ but not browned all the way. For this pizza in particular, I like it best when it’s crisp, but still a little soft and chewy in the middle. It’s up to you though! Char that thing up if that’s what you’re feelin’! After I pre-baked the crust, I spread some pre-made pesto and then topped it with salami, green olives, caramelized onions, mozzarella, and sage. Ok, and I threw in some extra garlic too. So easy, and seriously delicious. I really, really recommend this combination of toppings, but I can imagine so many other great combos too. Let me know if you have any topping loves/suggestions!
The cookbook/magazine challenge is still doing strange things to my recipe selection. I don’t want to say that I’m not a salad person, because I do enjoy a nice big salad sometimes…but I can’t say that it’s normal for me to flip through a magazine and be drawn to so many salad recipes. Simple ones too! Since I don’t make salad very often, I really like making my own small batches of dressing when the impulse hits. It’s way easier than you might think and it’s pretty sweet that you can make a tasty dressing with only a few ingredients rather than the loads of complicated things that are listed on a bottle. This salad was very fresh with nice crunch and paired well with my…oh.so.sophisticated mac & cheese bites. Heh, kind of cut down on the classy, healthy thing didn’t I? I tend to do that. Paul bought us the Trader Joe’s mac & cheese bites so that I would have something quick to eat when I returned from my Colorado trip. They were good! Try both, I say!
Crispy & Lemony Salad (From Martha Stewart Everyday Food March 2013)
1 head romain, chopped
1/4 cup dill sprigs
1 english cucumber
1/4 cup olive oil
2 tablespoons lemon juice
Combine the salad ingredients in one bowl. Whisk together dressing ingredients in another; season. Drizzle over salad and toss. Top with cracked black pepper. Serves 4.
Ok, so I’m not really that into quinoa. And these are pretty much my only two quinoa recipes. But, they are really good and I’ve been making them for years. I was inspired by a Southwestern style quinoa salad that my mom and I picked up randomly at Whole Foods once. It was surprisingly enjoyable so we decided to recreate it for our work lunches. Quinoa salad makes a great to-go lunch because it’s filling, flavorful, and doesn’t even need to be heated up. Plus, there are tons of ways to switch up the recipes to get some variety in your daily brown bag.
There are two variations that I tend to stick to: Southwest and Mediterranean. When I have the urge to make these for the work week, I usually make one big batch of quinoa and then divide it in two containers. That way I can make both flavors at once and alternate throughout the week. Once you’ve made the quinoa, the rest is just tossing in veggies and seasonings. There’s not really a recipe, but I’ll list the combinations I use below. One big tip though: the last time I made these I added taco seasoning to the Southwest salad, which is now a must! Gives it a nice kick and ties the theme all together. Let me know if you have any quinoa combos that I should try! We have way too much of it in the pantry and it would be nice to switch things up a bit!
Mediterranean: cucumber, tomato, lemon juice, feta, salt and pepper. I can’t remember the exact herbs/seasoning I used, but I think I kept it simple! I had a little extra steak and avocado from the Southwest salad, so I threw it in here too.
Southwest: corn, black beans, tomato, avocado, taco seasoning, lime juice. Perfect lunch!
This is the best chicken I’ve ever made. Third time really is the charm because I’m pretty sure this was my third time roasting a whole chicken. I used yet another Martha Stewart recipe and I am so in love with it. It’s not going to be a weekly staple or anything, but I know it will be a great recipe to have in my back pocket for special occasions. I also don’t know if I’ll ever roast a chicken whole again after trying the butterfly, or spatchcock, method. It was a little tricky (and gross) at first, but in the end it’s so much easier. It cooks faster and it makes carving a cinch.
Once you’ve butterflied the chicken, it’s pretty simple to throw together. Apple, fennel, and leek get tossed into the pan with olive oil and salt and pepper. Then you cover your seasoned chicken with sage and prosciutto! Woo! My chicken cooked for about an hour (in my kind of crappy oven) and came out crispy, flavorful, and moist. Really moist. It was perfect and I was proud. Paul and I both absolutely loved it. I highly recommend this recipe! The prosciutto skin is so good – I feel like maybe it’s part of what helped the chicken stay so moist? Just a guess. In any case, it’s just plain good and you should try it. Recipe can be found here!