This is really easy – just what I came up with for a healthy dinner after we got home from a heavy-eating weekend in Pittsburgh.
Monthly Archives: July 2015
This Pioneer Woman recipe was a huge hit (though it made a TON). My main changes (I’m including the original recipe) was that I used leftover Peruvian chicken for the meat, and subbed some zoodles for a portion of the pasta. The Peruvian chicken (plus using stock made from it and some smoked wing carcasses) added a little extra smokiness.
These were ok. I wouldn’t pick them over traditional chicken piccata. But I had to use up some ground chicken so figured I’d experiment. I think they would have been better if I didn’t get home late – they were starting to break up when we ate.
My friend loves this recipe and I made it and really liked it, too! I doubled the recipe and swapped in some zucchini noodles, but otherwise just used this Mario Batali recipe. Just linking since I didn’t make changes (or take a photo).
This was how I used up a bunch of different leftovers and CSA ingredients:
Potato and Broccoli Mash with Caramelized Onions and Basil:
The recipe: Becky’s Mashed Potatoes
The variation: Used fingerling potatoes and half a head of broccoli for the potatoes
Ingredients used: Leftover caramelized onions, CSA potatoes, broccoli and basil
Low Carb Pimento Cheese Burgers
The variation: Top bison burgers with pimento cheese while they’re cooking on the grill
Ingredients used: Leftover pimento cheese
Zoodles with Pesto
The recipe: Just the zoodle technique, tossed with pesto
Ingredients used: CSA zucchini tossed with a CSA ingredient pesto
So easy! One of John’s favorite childhood foods (pork roll). This was our “red white and blue” breakfast on July 4.
SO GOOD. Just a great way to cook a bunch of meats all day and have it come together into a fabulous sauce. Serve over pasta.