Bring the wings to the table or to the party in the form of bite-sized meatballs! Whether Buffalo-style, honey-barbecue or sweet chili, you need to try this recipe for chicken and pork meatballs.
I’ve made many recipes out of this book, but the one that has really been a staple at our table is this “salad”. We love it hot from the stove, and we love it cold the next day for lunch. It is light and healthy. I have reduced the amount of noodles and bumped up the veggies. Reduced-sodium soy sauce substitutes for regular soy sauce in an effort to cut the sodium.
This is not a very spicy recipe. There is a little heat from the chili oil and the crushed red pepper. Use less of these ingredients if you are at all concerned about the spice level. Use more if you want a little mouth-burn.
Gyro … tzatziki … words that make my mouth water. But how DO you pronounce these words?
Wait for it …
Wrong … every time!
Well, for most of us it’s true. There are American pronunciations and Greek pronunciations. After a little web-searching I have decided to pronounce gyro (when referring to the sandwich) “yee-roh” and tzatziki “sat-zee-kee”. At least I know it is close enough to be understood when I want to order the Greek god of sandwiches!
It is time to reap the great benefits of leftover Roast Chicken. My husband’s favorite way to polish off leftover chicken is this salad. Now there are lots and lots of salad recipes using chicken and pasta. This one came from my cousin, Sherry, when I was a poor college student and would occasionally drop by her house to get away from the dorms, talk with her and her husband and play with their four great kids. My timing was pretty perfect… dinner time! This was what she was making on one of those days. I always think of her when I make this.
Yesterday’s post was on roasting chicken and I promised to share some ideas to help you get the most from your leftovers. The first thing was to remove and refrigerate or freeze most of the meat for sandwiches, salads, casseroles or soup. My next recommendation is to make your own stock for your soup or for use in recipes that call for broth/stock.
Notice I used, and many people do, “stock” and “broth” interchangeably. There is a difference (although when I buy it in the grocery store, I don’t notice much difference): “stock” is made by cooking the meat and bones (and sometimes vegetables) in water extracting the fat from the meat and skin as well as the gelatin from the bones. The stock will tighten up when chilled, thanks to the gelatin. When it is warmed up again, it will return to its liquid. Stock also has a more intense flavor to it than broth.
Dinner for four … under $10? Whole roasted chicken, salad, warm bread … let’s say grace!
I bought two of these whole chickens (about 3 pounds each) for $5 a piece at my local meat counter. I roasted them together for a little more than an hour and a half. One made it to the table. The other, and what was left of the first, will be repurposed later this week. Homemade stock (broth), salads, sandwiches, casseroles, soups … it all starts with basic roasting.