Leftover Chicken Salad

Last night was leftovers night, the day when I try desperately to finish off the last few odds and sods in the fridge to make space for new ingredients. For some reason, there always seems to be a bit of chicken in there when it comes time for a clean-out, either from rotisserie birds from the store or, more commonly, chicken thighs or breasts roasted at home. While chicken bacon quesadillas are generally an option preferred by my kids, I don’t always have tortillas around, so another thing I like to make is leftover chicken salad.

Honestly, it’s one of the simplest things in the world to make. I wash and cut up the lettuce (or spinach, or greens mix — whatever we’ve got), and I’ll wash, peel if necessary, and chop up whatever veggies haven’t yet turned — that means usually some carrots, cucumber, and some avocado if we’re really lucky. I’ll also chop the leftover chicken into bite-sized pieces, and add some slices of hard-boiled egg on top. If we have cheese that needs to be eaten up, we’ll often grate/crumble a bit and add that too. Then everyone adds whatever dressing they like; we usually have Greek tatziki, bacon ranch, zesty Italian, Ceasar, and a couple of homemade vinaigrettes kicking around the fridge. Of course, Thing 1 for some reason hates the texture of lettuce, and hence ends up with a plate of cut up veggies, chopped chicken, and a hard-boiled egg. It’s nothing fancy, but it is a tasty, healthy meal in a pinch!

Slow Cooker Lemon Garlic Chicken

Keeping on the theme of making easy dinners in the crock pot, friends of mine recommended the Slow Cooker Lemon Garlic Chicken recipe from AllRecipes.com. They said that they loved it, but I was less than satisfied. I followed the recipe exactly, but the chicken turned out dry and not very flavourful. There wasn’t even much sauce to pour over the meat to relieve the dryness.

I went back over the website to try and figure out where I went wrong. Well, it turns out that it’s totally possible that my friends made a completely different dish than I did! (And if so, no wonder they were raving about it, because the other version looks lovely.) If you watch the video of how to prepare the dish (which I did not), it adds a lot more ingredients that aren’t even mentioned as options in the recipe text. First of all, for spices, it adds onion powder, garlic powder, and paprika. Secondly, baby carrots, sliced mushrooms, and frozen peas are added to the crock pot before setting it up to cook. Thirdly, the 1/4 cup water and chicken bouillon is replaced with 1/2 of a cup of white wine and 2 cups of chicken broth. With all of those added flavourings and liquids, of course the dish wouldn’t end up dry and tasteless.

Personally, I think that if you’re going to make a recipe video, you should stick to the recipe that goes along with it. The easy fix to this would be to add the changes to the text of the recipe. When reading a recipe, one shouldn’t have to filter through the comment section or watch a “how to” video in order to get the correct list of ingredients — neither of which are an option in a hard-copy cookbook anyway.

Sadly, I think AllRecipes dropped the ball on this one.

Crunch Time Chicken

Heading into Ottawa ComicCon cosplay crunch time, I’ve been resorting to some of my tried-and-true dinner dishes to feed my family. Last night I made up baked chicken thighs with my favourite spring chicken spice mixture, served with mashed potatoes and a Caesar salad.

I’m looking for new quick and easy meals for the next month or so (it’s one month away! Eek!), but I don’t have time to do my usual leafing through my cookbooks and browsing the Internet for ideas. I do have a few Crock Pot recipes I’ve been wanting to try that might be perfect. At the very least, I’ll try not to resort to Kraft Dinner and instant ramen…

Cheater Chicken Bacon Quesadillas

Basic quesadillas aren’t exactly difficult to make in the first place, but some nights I’m looking for an even quicker, easier meal. Not only that, but a meal that the kids can help me prep (although it’s debatable if they speed anything up, honestly). Truthfully, it’s more like a grilled cheese on tortillas than a true quesadilla, but everyone in the family likes it. It whips up nice and quickly while I make up a salad.


The dressing is for the salad, not the quesadilla… Although ranch and chicken and cheese are a proven taste combination.

It doesn’t really have a recipe per se, since it’s mostly made using leftovers. Each quesadilla starts with a tortilla on a baking sheet, then a layer of grated cheese (the kids like sharp cheddar, while my husband prefers mozzarella and cheddar mixed, and I stick with whatever I can get lactose-free). Next is a handful of leftover chicken — often from a store-bought rotisserie bird, but roasted does well too, and sometimes we’ll substitute whatever other leftover meat is in the fridge. If I’m lucky, I’ll already have some bacon made in advance, but most of the time I have to cook it fresh, which is easy enough in the microwave. Then it’s another tortilla on top. I bake it in a preheated oven at 350°F (175°C), checking every couple of minutes, until it is warmed through and the cheese is nice and melted. If we’re feeling particularly fancy, I’ll serve it with sliced avocado and sour cream (lactose-free again for me), and a salad. That’s all there is to it, really!

I know, I know, people who like genuine Mexican food are probably squirming by now. There aren’t even any onions or peppers or anything in this to give it any spice! And I do agree. This is Kraft Dinner to homemade macaroni and cheese, Wonder Bread to a fresh-baked loaf of rye. But it’s quick, it’s easy, it uses up leftovers, it’s not too unhealthy (especially when paired with veggies of some kind), it’s miles better for you than fast food… And some days that’s exactly what the doctor ordered.

Lemongrass Atsuete Chicken

Last night everyone was finally well enough to actually eat again; nobody had much of an appetite, but at least some solids were staying down. So I decided not to make anything too difficult and used a marinade I’d impulse-bought at Walmart a while back: Pulo Lemongrass Atsuete Marinade. This brand claims to be inspired by the 7000 islands of the Philippines, but since I honestly wouldn’t be able to pick Filipino food out of a lineup, I couldn’t tell you how authentic it is. But I thought I’d give it a go anyway.

I was pleasantly surprised by the marinade! It was light but flavourful; the fresh zing of the lemongrass really shone through. I used it to marinade eight chicken thighs, which was all we needed, but there was enough marinade there for twice as much. (Next time I’ll only use half a bottle.) I baked the chicken in the oven, while on the stove I cooked up some macaroni that I served with a quick cheater sauce of cream of mushroom soup, lactose-free cheddar, a sprinkle of garlic powder, and frozen corn. Since it was such a mild sauce, it went really well with the strong flavour of the chicken. I also brought out a side salad of spinach and romaine lettuce, with a choice of dressings.

Chicken Katsudon

Thirteen years ago, I went to Japan for a month-long visit. For most of that time, I was with my friend Michelle, who is a childhood friend from Canada who was teaching there. Together we traveled by train from Saga in the southwest along the coast to Tokyo over the course of three weeks, stopping many times along the way. One of our stops was to visit a young woman named Ayako Koyama and her family. Ayako had stayed with me back in high school as part of an exchange program; she’d also come to visit me as an adult about a year before. On this trip, I had the opportunity to meet her family and to get to know the home and the region where she had grown up.


Ayako, Mrs. Koyama, Mr. Koyama, Ayako’s grandfather, Ayako’s grandmother, and Michelle. Ayako’s brother must have been at work that night.

One evening, Ayako’s mother brought Michelle and I into her kitchen to teach us how to make katsu for dinner. I honestly can’t remember if it was chicken (torikatsu) or pork (tonkatsu) that we breaded and deep-fried, but I do remember the process! I was rummaging through my old photos yesterday and realized that I actually had a photo of us all eating the dinner we’d made (above). It was a lot of fun, although it’s always awkward to cook in someone else’s kitchen — even when there isn’t a language barrier! It remains one of my fondest memories of visiting with Ayako and her family. My one regret is that I wasn’t really into cooking at the time, so I didn’t take the opportunity to learn more from a Japanese home cook firsthand. Such a valuable resource wasted! I guess I’ll just have to go back to Japan someday and learn more.

These memories resurfaced recently when I saw a show on the Food Network that had a segment on some restaurant that makes a chicken katsu burger. I really had developed a liking for it in Japan (you can see one of the commercial meals that I had that included it in my Noodle Soup entry). It’s a real comfort food. Suddenly, I was craving chicken katsudon again. Although I’d made the meat part before and could pretty much remember how to do it without help, I had to Google for how to make the eggs correctly, since they’re not simply scrambled eggs. I used the Chicken Katsudon recipe from Just One Cookbook, and in an attempt to make it a little bit healthier I made Baked Katsudon instead of fried. I was pretty happy with how it turned out, although I know where I made some mistakes. I was running out of time at the end (I had to get the kids fed and out the door to Guiding), so I skipped cooking the chicken in the egg mixture and instead just put it on top, which made it a little bit dry. I think I cooked the egg a bit too long; when I had it in Japan it was just a little bit runny, more like a sauce than a scrambled egg. I also didn’t have any parsley, which would really have made it pop a bit more visually. Also, although I did manage to make up some miso soup, I ran out of time to make a salad, and a meal like this really needs some kind of veggie, even if it’s just a quick pickle. But given that it’s been thirteen years since I’ve attempted this dish, I don’t think it turned out too badly. It did get positive reviews from the family just how it was, so I am encouraged enough to try it again.

Chicken Wings & Salad

Last night’s dinner was a simple one: baked, precooked frozen chicken wings from Costco, and a simple salad of romaine lettuce and baby spinach. The wings were Sun Chef Fully Cooked — Fire Grilled Roasted Chicken Wings with two sauces.

I’d never tried these specific wings before, and they were… Okay. I mean, they weren’t fantastic, but they weren’t bad either. Passable, I guess the word would be. There are better pre-made chicken wings out there, though, even at Costco. There are seasoned, uncooked ones sold in the refrigerated meat section that have much better flavour. I think next time that’s what I’ll buy if I want to have an easy chicken wing meal.