The big guy and I really enjoyed these for lunch today. I used the left over sauteed peppers, onions and chicken (with cumin, paprika, onion powder and fresh cilantro), from last nights dinner.  I took flour tortillas, spread on the chipotle mayo and added a little shredded cheddar cheese.  Roll them up, wrap in plastic wrap and refrigerate for at least 30 minutes.  Slice them up and ENJOY!!  

It may sound strange but finding creative ways to use 'left overs' is so much fun to me.  

Baked Chicken Roll Ups

We love roasted chicken and during the winter we have one about every other Sunday.  Even though I have a large number of go to recipes for the left over chicken I'm always thrilled to come up with something new that we both enjoy.  Well last night I experimented and I'm happy to say they turned out Wonderful. I even have to confess I had the last one today for lunch straight out of the fridge and it was good.  The options with these are limitless and the big guy has already put in a request for something similar with beef, but no matter what other ingredients you add or subtract from below, in my opinion the garlic oil brushed on top is mandatory. 

ENJOY!!

First, saute diced garlic in olive oil for approximately one to two minutes.  Remove from heat and set aside.

Shred some of your roasted chicken.  I shredded about two cups, mainly white meat but some dark also.

                            Homemade salsa, sour cream, diced onion and shredded cheese.  I used Colby.

                                                                    Mix all ingredients.

 Spread 2-3 tablespoons of mixture on the bottom third of flour wraps. Brush both sides with the garlic oil and sprinkle cumin, smoked paprika and salt on top.

                                          Bake at 400 degrees for 10-12 minutes, turning once.

Summer 2013

Summer 2013 was a great growing season here.

It's beginning to look a lot like SPRING!

 There are a few more things to do to it but my little kitchen garden is starting to take shape.  5

 Finally got the picnic table stained that the big guy got me for our anniversary in April  Looking forward to a lot of meals outside on this.

Salad mix in the hanging basket and chives, parsley and thyme in the 3 tiered planter.

Easy like a Sunday morning

6 large eggs

1 cup favorite cheese ( I used colby )

1 tablespoon ricotta cheese

salt

pepper

thyme

3-4 pieces of cooked bacon chopped

Wisk together all ingredients.

Grease with olive oil 3 of the holes in an extra large muffin tin.  Fill empty holes with 1/4 cup water.  Bake in a 350 degree preheated oven for approximately 20 minutes.  

ENJOY!!!

Week 3

 This was an experiment that went well.
 When I lived in Florida a woman I worked with was from Peru and she gave me this recipe for a green sauce that is very tasty.  It has been years since I made it and out of the blue I was craving some.  In the past we had used it on chili, spaghetti and Mexican dishes.  I had chicken to cook and decided to see how it worked together.

The Green Sauce
1 green bell pepper
2-3 jalapenos
1 onion
4-5 garlic cloves
1 teaspoon sea salt
Extra Virgin Olive Oil

Combine all ingredients in processor and mix adding Olive Oil slowly.  (Sorry I didn't measure how much I used.) You don't want it too runny.  You want it all finely diced and combined but somewhat thick in consistency.

I took 3 boneless, skinless chicken breasts and cut into strips
Then marinated the chicken in soy sauce, a pinch of red pepper and ginger.  Let marinate while you cook up a pot of rice. (brown or white would work)
Saute the chicken in olive oil until cooked through.

Serve the chicken over rice and top with a spoon full or two of the green sauce.  I served it with toasted garlic bread.

I will be making this one again soon.  It was that good.

Week 2 Recipe Challenge

Ham and Bean Soup

First, I soaked 1 1 pound bag of northern beans over night.  You could also use canned but be sure and  drain and rinse.

In a large stock pot I filled 3/4 with water and I added a large ham bone, celery tops and a couple of bay leaves and some fresh cracked black pepper.  I let that simmer for a couple of hours on low.  Strain and set aside.

I then sauteed one diced onion, 3 diced celery stalks, 3 diced medium carrots.

I added about 2 cups of diced ham.

Next, add the ham stock and beans and simmer covered for about an hour on low or you could add all ingredients in your crock pot and cook on low for 5-6 hours.

I served with cornbread and it was delicious!