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!

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…

It Was Supposed to Be a Barbecue

Last night I had planned on barbecuing. It’s not really BBQ* season yet, but the snow has melted from around our barbecues (although without any grass growing yet, the ground around/under them is a morass of clay mud). The grills not being buried or frozen closed is pretty much all a Canadian needs to get started cooking in the back yard.

That being said, the temperature plummeted last night. Heck, it snowed off and on since Tuesday night, but it had hovered around freezing for most of that time. But once yesterday afternoon came around, the wind picked up and it started getting cold fast. By midnight it was -7° (-16° with the wind chill), and by morning it was -11°C and felt like -20°C. As winter temperatures around here go, that’s not too bad, but that’s really cold for April. Not only that, but the wind reached 90Km/hr gusts — you know it’s windy when you’re driving and debris is passing your car. With that wind, the cold just cut right through you… So yeah, I didn’t want to stand outside and cook. Not only that, but winds like that make it very difficult to get an even temperature on the grill!

So dinner wasn’t barbecued steak, it was pan-fried. It was very tasty pan-fried steak, though, cooked medium and tender. I served it up with a heaping side salad, which kind of felt summery if you didn’t look out the window…

* Yes, I am fully aware that what we call “barbecue” around here is what people in the southern USA would call “grilling”. We don’t really have a low-and-slow BBQ tradition around here, although those few times I have had it, it has been mouthwateringly delicious.

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.

Grilled Cheese

Our household is currently in the grip of a nasty gastro bug; Thing 1’s illness started promptly at 6:00am on Friday morning, and Thing 2 woke up at 4:30am Monday morning to begin her turn. I’ll spare you all the nasty details, but nobody in our house is really thinking about cooking or thrifting or crafting at the moment. Right now we’re all just trying to take care of each other and/or minimize the effects of the bug. So here’s a picture of a meal we made up last week:

That’s a grilled cheese (lactose-free for me) and avocado sandwich, served with a salad of romaine lettuce and baby spinach and a choice of dressings. The bread is a Farmhouse Loaf that Thing 1 made in the bread machine; the recipe is on page 72 of Bread Machine: How to Prepare and Bake the Perfect Loaf (Jennie Shapter (2002)).

Hopefully we’ll be able to return to your regularly scheduled programming quickly.

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.

Best Intentions

I was just trying to get a photo of the salad that I’d made for lunch.

This salad was topped with pieces of perfectly-ripe avocado and goat cheese crumbles; the greens were a combination of iceberg lettuce and an Asian plant (tatsoi maybe?) that was new to me and now I can’t for the life of me be sure of the name. I wanted to sing the praises of this new-to-me vegetable and speculate on different uses in my future cooking.

However, I barely got a photo in before I was so rudely interrupted by having to chase a cat away from my lunch.

Teep isn’t ours; he belongs to a friend of a friend who is currently vacationing overseas. We’re just pet-sitting him. He’s not allowed on food prep surfaces and he knows it, but he’s still a cat and has to push the boundaries once in a while. He’s a real sweetheart and is quite patient with my children. This is especially endearing as my youngest is trying very hard to force her love upon him. His manners are usually better than this. I guess the smell of the goat cheese was just too intriguing.

Hopefully the next meal I photograph will be cat-free.