"Leftover-Makeover" Curry Chicken Fried Rice

I love taking leftovers and creating a new meal from them. One of my favorite left over makeovers is fried rice. I always have the ingredients on hand in my freezer and pantry so it’s a very easy go to dish for a last minute meal. I had Chinese white rice in the fridge and leftover teriyaki chicken in my freezer ( I made teriyaki marinated chicken cutlets for dinner a few weeks ago and diced up the left overs and froze them). This is a very simple recipe because you really don’t have to measure anything. Just dump in what you like and season to taste. Any chicken would work as well. I have used leftover roasted chicken many times and it’s delish.


Ingredients:

1 1/2 pints left over Chinese take-out white rice
1 Cup frozen peas, corn, red peppers, edamame
1 C. Frozen Broccoli
1 T. curry powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. red chili flake
1/3 C. soy sauce
1 egg
1 C. left over cooked chicken, diced

Preparation:

Coat the bottom of a large sauté pan with oil and set on medium heat. Add frozen vegetables and sauté for 2 minutes. Add white rice and continue to stir until heated through. Add curry, garlic, onion powder, red pepper flake and soy sauce and stir through. Next, make a well in the middle of the rice. Crack an egg into the well. Scramble egg, then mix into the rice. Add the cooked diced chicken and heat through.

Spring Pasta - Shells with Broccoli, Edamame and Pesto

Pesto has become a new favorite in my house.  I find I use it constantly for the kids.  They LOVE Pesto Pizza and Pesto Cheesy Garlic Bread but for some reason I haven't made Pesto pasta.  This one I whipped up in just minutes for a quick dinner using prepared pesto that I bought at the market.  When I have more time I'll make my own and of course post that recipe too!

My kids absolutely loved this dish.  It's a great side dish or a main dish served with garlic bread.  Use the prepared pesto for an easy, super quick dinner during the week.  This would also be delicious served cold for a BBQ side dish.

Ingredients:

1/2 lb. pasta (any shape you like)

1/2 cup prepared Pesto

1/2 cup grated parmesan cheese

1 teaspoon chopped garlic

2 cups raw broccoli florets, cut small

1/2 cup frozen, shelled edamame

Preparation:

Cook pasta until a dente and drain.  Stir in pesto and parmesan cheese and mix until pasta is well coated.  In a med skillet on the stove heat 1 tablespoon olive oil, add garlic and cook on med heat for about a minute stirring so it won't burn.  Add broccoli florets and sauté garlic for about 2 minutes.  Stir in frozen edamame and cook for another minute until edamame is heated through.  Pour hot broccoli and edamame over the pesto pasta and stir in.  Serve immediately.

Broccoli Salad

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This is an all time favorite salad for summer time.  My family has been making this for BBQ's for years and we give out the recipe constantly because it's always a big hit.  Because you use raw broccoli this salad really lasts a long time without getting soggy which makes it a great salad to bring to a friend's house, block party or anywhere that it might have to sit out for an extended period of time.   



Ingredients:

1 head broccoli, stems discarded, florets cut small
1 cup mayo
1/2 cup sugar
3 T red wine vinegar
1/2 small red onion, finely minced
1/2 cup raisins
1 package ramen noodles, broken into small pieces,uncooked, discard the seasoning packet
1 cup raw sunflower seeds, not salted or roasted
1 cup raw cashews, not salted or roasted

Preparation:

Place broccoli in a large bowl.
In a medium bowl, whisk mayo, sugar, vinegar, and onion
Pour dressing over broccoli.
Add raisins, crumbled ramen noddles, sunflower seeds, and cashews.
Toss to combine

Tips
*There is enough dressing to double the amount of broccoli  but keep the rest of ingredient amounts the same
* Toast the ramen noodles in a dry hot pan on the stove top
* If not serving immediately, add the cashews and ramen noodles right before serving but you can dress the broccoli with the raisins and sunflower seeds a few hours in advance.  

Orzo with Sauteed Onions and Broccoli

My kids love Orzo and they love Broccoli so this side dish works for everyone.  It's easy, flavorful and healthy.  It's also something that I can whip up for a quick side dish at anytime since you can use frozen broccoli, frozen onions and dried orzo.

Ingredients:

1/2 lb Orzo pasta

1/2 cup frozen chopped onions

1 - 16 oz bag of frozen broccoli

extra virgin olive oil

salt and pepper

Preparation:

Boil pasta according to package directions.  Meanwhile in a large skillet sautee onions in 2-3 tablespoons of olive oil until they become translucent sabout 5 minutes.  Add frozen broccoli and sautee with onions for another 5-7 minutes until tender.  Drain pasta and add to onions and broccoli, season with salt and pepper and stir until combined.  Transfer to serving bowl, serve hot.  

Oven Roasted Broccoli and Cauliflower

I love to oven roast almost any vegetable but broccoli and cauliflower are my favorite.  When they are roasted in the oven they get a little nutty flavor to them and get a crunchy texture which is delicious.

Ingredients:

1 head of broccoli (cut into florets)

1 head of cauliflower (cut into florets)

2-3 Tablespoons of extra virgin olive oil

Jane's Krazy Mixed up Salt (or Kosher salt or Sea salt)

Fresh cracked black pepper

Preparation:

Place broccoli and cauliflower florets on a cookie sheet.  Drizzle with olive oil and sprinkle generously with Jane's Krazy Mixed up Salt and Fresh cracked pepper.  Toss with hands to coat vegetables.  Place in 400 degree oven and roast for 45 min - 1 hr going into oven periodically to toss broccoli and cauliflower around with a spatula or wooden spoon.

Broccoli Cheese Squares

This is a new version of a family brunch favorite.  We usually make these with spinach and white flour but I decided to try them with broccoli and whole wheat flour and they came out just as good.  I'll make and post the original version soon.


Ingredients:

3 eggs
1 cup milk
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
4 cups - (16 oz) shredded cheddar/Monterrey jack cheese
1-16 oz package of frozen broccoli florets thawed and cut into small pieces

Preparation:

Preheat oven to 350 degrees.  Whisk eggs, milk, flour, baking powder, salt together. Add cheese and broccoli and stir until combined completely. Pour into greased 13x9 baking dish. Bake for 40-45 minutes.