Second Day Chicken & Rice

This dish is an example of why I just love LEFTOVERS. I have never understood why my Mother refuses to eat them!! There are of course, foods that aren’t good the next day, like fried foods, tempuras, potatoes (french fries), I’m leary of fish, to mention a few. This dish isn’t one of them. I reheated the dish in the microwave (don’t reheat in plastic that is not for microwaves, glass is almost always your best choice) I like to sprinkle just a teaspoon of water over the rice, don’t cover and reheat at 50% power until heated thru.

While the chicken heats up, chop romaine lettuce, tomatoes, sliced white or red onion, chopped raw cauliflower. I chopped all the vegetables and put in a salad bowl. Just before serving I made a tangy vinagrette of Olive Oil Infused with Limes and a very tasty Red Wine Vinegar (I bought the vinegar at the new Nugget). Just follow the directions and pictures below. Serve side by side. The flavors of the tangy salad dressing, the crunchy romaine and cauliflower and the “bite” of the onion and smoothness of the chopped tomatoes is really great. I love placing a bite of chicken, cooked cauliflower, salad and of course the rice, fits the “I want a comfort food”.

This is so easy to make and use your own special vegetables and salad. You can also steam a new bowlful of cauliflower and broccoli.

The idea is, cook for 2 nights, in one night. By planning your meals you will relieve yourself of “what’s for dinner?” I’ll have another idea on my next post using pork tenderloin. Focus on your dinner and how much you are looking forward to eating it, not what’s for dinner and do I have to make it!!!!

Oops, there I go again, off on a tangent. In all seriousness, if you have kids (all ages) they will love this dish. You can also add carrots, peas, zucchini, etc.

Another variation: shred the meat, chop the vegetables and make a wrap!

Second Day Chicken & Rice

Thursday, March 8, 2007

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Chop the florets in mouth size pieces. They are really crunchy in your salad and give it a wonderful texture and flavor.

Two of my favorite salad dressing ingredients.

For 1 serving: whisk 2 tablespoons red wine vinegar, kosher salt, then whisk in 1 tablespoon of olive oil infused with lime. Toss your greens with all of the salad dressing.

Transfer the tossed salad greens into a salad bowl. Take just a small amount of greens and whisk up the oil & vinegar hanging on to the sides of the bowl.

Another look at my dinner. This was 1 cup of cooked rice, 3 oz chicken thigh, cooked cauliflower, cream of mushroom soup mixed in rice. And a large serving of crispy greens and a tangy dressing.