Sloppy Jane Sandwiches

I roasted a chicken last night and used the leftovers today to make these open faced sandwiches.



EVOO
1/2 small Onion - sliced
1 Garlic Clove - smashed and peeled
2 cups Chicken - shredded
Soy Sauce
Hot Sauce
White Wine Vinegar
Ketchup
French Bread - 6 slices
Goat Cheese Spread (see below)
Arugula
Sunflower Seeds

Heat EVOO in a pot. Add onion and garlic. Cook until the onion is clear.

Then remove the garlic, cut it up, and set it aside.

Add chicken to the pot and stir in the rest of the ingredients. I didn't measure them. I just splashed and tasted until I had a desirable, well balance flavor.



Cover the pot and simmer over low heat for about ten minutes.

Meanwhile, toast your bread.



To make the cheese spread, mix softened goat cheese in a small bowl with the garlic that you set aside, salt and hot sauce.

Spread your cheese mixture evenly over the toast.



Top with arugula.



Spoon chicken over the greens.

Mini Frittatas - Part B

I've gone a little crazy with these frittatas. They're so easy to work with. You can use any combination of meats, veggies, cheeses, and herbs that you like. I would avoid foods that have a lot of liquid in them, such as tomato seeds though. Here's three meals that I made with my leftover eggs. See my post Mini Frittatas - A for the original recipe.



Tacos

Butter
Mini Frittatas - cut into quarters
Salsa
Spinach
Tortillas - warmed
Cheese (I used sliced provolone and a grated cheese blend)



Heat a little butter in a pan. Add the egg chunks to the pan and cook just until they are heated through. Remove the eggs form the pan. Loosely cover the frittatas and set them aside.



Heat your salsa up in the pan that the eggs were in. Once it's hot, add spinach to the pan. Toss the spinach around to evenly coat it with salsa. Then, turn off the heat.



Lay a tortilla down on a flat surface. Top with provolone, spinach mixture, and eggs. Then sprinkle a little cheese on top and roll it up. If you're going to eat the tacos latter, wrap them in foil. If not, place them on a plate and keep rolling until you're out of stuffs to stuff.



Frittata Foo Young

I had some leftover egg mixture that I had not cooked yet. Instead of cooking it in a muffin tin, I just baked it in a pie pan until it set.



Vegetable or Chicken Stock (I made a quick stock using the bones from a rotisserie chicken)
White Wine (optional)
Green Onions - thinly sliced
Corn Starch
Dark Soy Sauce - chilled
Chicken - shredded or diced (I used meat from a rotisserie chicken)
Egg Mixture - cooked
Rice - cooked

Mini Frittata (Chicken and Broccoli) - Part A

I got the idea of using a muffin tin from Miss Molly. She made Green Egg and Ham Mini Frittatas for a baby shower. They were so cute and tasty that I've made several since. Other than broccoli/chicken and pesto(green eggs)/ham, I've also made turkey/chipotle gouda, sun dried tomato/pepperoni and asparagus/green onion combos. Use what's in your fridge, play around with the flavors and make it your own.



6 eggs
3/4 c Mlik
1/4 c Cream
1-2 T Melted Butter (optional)
1 c Cheese - shredded (I used a Mexican blend)
1 1/2 c Chicken - cooked and shredded or diced
1/2 c Broccoli - finely chopped
1/2 c Cauliflower - finely chopped
Garlic Salt
White Pepper
Garlic Chili Sauce
1 T Dried Oregano
1/2 t Smoked Paprika

Preheat oven to 300° F

Whisk the eggs, milk, and cream furiously for a few minutes.

Stir your butter, cheese, meat and veggies into the egg mixture.



Season to taste.



Using nonstick cooking spray, grease two muffin tins. If you only have one, cook in batches. You can also cover and refrigerate the rest for the next day. Look for my next post for some tasty ideas.

With a measuring cup or an ice cream scoop, fill the baking cups. Stir the eggs as you go so that you'll have an even mixture of stuff in each muffin cup.

Potato Spinach Enchiladas

I made these enchiladas after it snowed. We didn't want to leave the house, so I used what was on hand. I like to keep a can or two of enchilada sauce in my pantry. It's great for all kinds of quick meals.



This recipe makes 6-8 enchiladas, depending on how full you stuff them.

1 Potato
1 T EVOO
1/4 Yellow Bell Pepper - diced
1/4 large Yellow Onion - diced
1-3 cloves Garlic - diced
1 Tomato - diced (peeled and seeded, optional)
s/p
Dried Oregano
CRP
Chili Powder
Fajita Seasoning
Vegetable Stock, Chicken Stock or Water
2 handfuls Spinach
Oil for frying*
Corn Tortillas
1 can Enchilada Sauce
Cheese - shredded or crumbled (I used Feta, Chipotle Gouda, and Parmesan)

Preheat oven to 375°

Clean the potato. Place it in a pot and cover it with cold water. Place a lid on the pot and bring the water up to a boil. Once the water is boiling, remove the lid. Cook the potato till it's fork tender (the fork should easily slide in and out of it).



As the potato boils, heat the EVOO in a small pan. Add the onion and pepper. Cook for two minutes. Stir garlic into the pan and cook for another 2 minutes.



Add the diced tomatoes to your pan. Stir.



Season the vegetables to taste.



Add a couple splashes of stock or water to the pan, carefully so that you don't splash yourself. Cover the sauce and cook it over med-low heat while you prepare the rest of the ingredients.

White Chicken Lasagna w/ Red Sauce

I used manicotti noodles instead of lasagna in this recipe. This is only because I somehow ended up with three boxes of the things in my pantry. The manicotti also inspired my Cabbage with Pasta dish. Feel free to use lasagna noodles in both dishes, if you'd like to.

Also, there's only two of us here, so I didn't make a full pan of lasagna. I used an oven proof plater instead. If you have a big family, or if you want lots of leftovers to freeze or give to friends, just fill a large baking dish with the same yummy, cheesy layers.



I've broken this recipe down into steps to make it easier to follow. If you don't have a full day to devote to the kitchen, make the sauces a day or two ahead of time.

Step 1 - Make Roasted Red Sauce and White Cream Sauce

Step 2 - Make Cheese Mixture

Step 3 - Cook Zucchini rounds and Noodles

Step 4 - Assemble the Lasagna and bake it


Sauces
Use the links provided to make the sauces. If you make them the day before, warm them up on the stove a bit before layering the lasagna. If you don't preheat them, your dish will take a long time in the oven.



Cheese Mix
Ricotta Cheese - 8oz
Parmesan Cheese - 1/8 cup, freshly grated
Mozzarella Cheese - 1/2 cup, grated
Fresh Basil - chiffonade
s/p
Nutmeg - just a bit, freshly greted

Mix all of these ingredients together in a bowl and cover and refrigerate till you're ready to assemble the lasagna.



Zucchini
Zucchini - enough to cover one layer in your lasagna, I used 3 small ones sliced into 1/4 inch rounds
EVOO
s/p
Crushed Red Pepper (CRP)
Turkey Pepperoni - cut into little squares, or crumbled after cooking
Mozzarella Cheese - shredded (used in the assembly stage)

Preheat oven to 375°F.

Toss the zucchini with EVOO, s/p, and CRP.

Place in a single layer on a half sheet pan.

Bake for 10-15 minutes, turning once.

At the same time, place the pepperoni bits on a separate baking sheet and bake till crispy.

Set both aside till ready to assemble.


Noodles
Cook the noodles in a large pot of rapidly boiling salty water till they're al dente.

Then drain them.

When they are cool enough for you to handle, cut each noodle open to make a flat sheet. (Skip this step if you're using lasagna noodles.)

Set aside till everything else is ready to be put together.