Showing posts from September 9, 2012

Can you say Fajita Frittata 3 times fast??

Have left over chicken and not sure what to do with it?? Do what I did.. Make a Chicken Fajita Frittata!   Seems like Friday night is a popular night for roast chicken, so when a weekend brunch comes along why not use the inevitable left over chicken for a quick and fun take on a brunch classic? I have been kind of obsessing over frittatas lately, They are so easy, pretty healthy, and pretty cheap to make too. With a little cash you can feed like 8 people. That is not too shabby if you are counting your pennies! So what I did was saute slices of different colored bell peppers and onion in my cast iron pan with a little olive oil, and when they started to develop color I added in the meat I had pulled apart from one chicken breast. I seasoned the mix with Adobo, chili powder, salt, and pepper. While that cooked and the chicken got heated back up, I whisked a dozen eggs with a handful of chopped cilantro, a little more adobo and chili powder, and a splash of cold water. When the pe

Roast Chicken with Gravy over Mango Corn Salsa

I had a chicken, I had stock, and I had left over Mango Corn Salsa. I didn't intend on making this dish until it was done. I had intended to make the chicken with Swiss Char, but at the last minute I wondered about what the salsa would taste like once it mingled with the chicken and gravy, and thank God I did! Wow wow wow! I am a huge fan of the sweet and savory mix in a meal and this was a perfect example of why it's so good! Plus it's a super simple fall dinner to make.  I happened to have the Corn Mango Salsa already from the other night, but you will probably have to make it, so here is the no recipe recipe; 2 Mangos diced 4 ears of corn grilled and the kernels cut off 1 Jalapeno diced small. Take the seeds out if you don't want the heat About 1/4 of a red onion diced small A handfull of Cilantro roughly chopped A large tomato seeded and diced small About 4 tablespoons olive oil Juice of one lime Salt and Pepper. Mix everything in a bowl and

Fried Smashed Potatoes

So these incredibly yummy potatoes are equally incredibly easy to make. I made these below today to blog about, but they are also a perfect solution to left over baked potatoes you might have now that the weather is cooling off, and heartier dinners are in the future for our kitchens. Whether you are starting with leftovers or not, you need cooked potatoes for this. I have only used russets , but any starchy white potato should work. Here is what you will need to do Start by heating about 2-3 inches of olive oil in a pot over medium high heat. Then take your cooked potatoes (about one or one and a half per person) and cut them in half. Then pull them apart with your hands to get that rustic, smashed look.  Now take your potato pieces and role them in corn starch. No need for egg or water or anything. Just roll the potatoes in the corn starch and let them get a good covering all around. Don't worry about them falling a little apart, it will be good to have different sizes be