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August 16th, 2012

Beef, Chicken, Dinners, Mexican, Pork

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What to do with Leftover Roasted Chicken or Roasted Pork

Now that you are using your grill to roast chicken or pork you are Probably wondering what else you can make with the leftovers. Well, here’s a wonderful way to use them up and please the crowd!

Roast Pork on the Grill

Start by sauteing some onion in about a tablespoon of olive oil. Then pull the Meat from the bone and put it in the pot.

Add some fresh ground black pepper and pour Just add enough chicken stock or broth over it to just cover it. Add some chopped fresh Cilantro and the juice of one fresh lime. Simmer the meat for at least an hour, adding some more broth/stock as needed. Don’t let it get too dry.

While you are waiting for the meat to simmer, you can start fixing the rest of your meal.

Here’s a recipe for red salsa (known as Pico de Gallo) that is simple, fresh and very tasty. 6 plum tomatoes 1 small onion Fresh cilantro Lime juice Jalapeno peppers (either fresh or out of a jar) Optional Chop the tomatoes and the onion very fine. Add chopped cilantro, lime juice and jalapeno (if using).

Homemade Pico de Gallo

You can also make some homemade guacamole to go with this meal. 2 ripe avocados (not so ripe that they are mushy. Just ripe enough to feel a little soft) cup chopped onion Chili powder, cumin, fresh ground black pepper, salt, cayenne pepper (only use about a tsp. of each) Lime juice (about 2 limes) Fresh cilantro Cut open avocados and scoop the inside out with a spoon or you can peal them if they aren’t too ripe and put the insides in a bowl. Add the remaining ingredients and mash with a fork until desired consistency. We like it a bit lumpy.

Homemade Guacamole is the BEST

Once the meat is ready you can heat a tsp. of canola oil in a frying pan and heat some corn tortillas. Grab some meat out of the pot with a pair of tongs and put it in the tortilla. Add some grated cheese (cheddar or pepper jack) and then top with fresh guacamole and salsa! You can add more toppings if desired: chopped black olives, chopped jalapenos, sour cream

You can fry the tortillas in oil so they are flat and crispy and layer the ingredients for a tosdada too!

Tostada

Get creative!

Just remember “Fresh is Best!”

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August 16th, 2012

Chicken, Dinners, Featured

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Chicken or Veal Marsala

This is such an easy and fast dish to make but it will definitely impress your friends when you whip this one up! Ingredients:

Fresh ground black pepper (I always buy the disposable grinders because they grind nice and course. Now they even have three settings on them so you can grind them finer if you like, too.)
1 cup Marsala wine (Many people don’t realize you can actually get this in grocery stores in states where they are not allowed to carry any alcohol. You’ll find it near the vinegar section.)
4 chicken cutlets sliced in half lengthwise then pounded thin flour (with fresh ground black pepper and some salt to taste)
2 large or 3 small cloves garlic 2 shallots
fresh thyme leaves (from 4 sprigs)
2 TBS. olive oil
Baby Bella mushrooms sliced

In a large skillet sauté shallots in olive oil until translucent and tender Add garlic, sauté another minute, then remove from pan and reserve. Coat chicken with flour mixture until completely coated

Heat another TBS. of olive oil in skillet and fry the floured chicken cutlets for about 5 mins. on each side. Then add the Marsala wine. Add mushrooms and shallots and garlic and fresh thyme. Add another clove of chopped garlic. Simmer for approximately 5 more minutes until the liquid reduces and thickens a little.

Options: You can do this exact recipe with Veal for Veal Marsala.

Serve over hot rice or pasta. I like to serve this with the “Everybody’s favorite Salad” I make with the caramelized pecans and fresh blue cheese!

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