Two last recipes to finish up my theme of #repeatmeatapril! I’ll share our favorite this month as well, along with next month’s theme.
While I never ended up making chicken this month specifically to have leftovers, I found a container of fajita chicken in my freezer last week, dated from March. I happened to have some rice leftover from another meal, so I combined the two, along with several veggies, to make a quick, easy meal. This can be easily customizable to the protein, rice, or veggies you have on hand. Even though my chicken was “fajita” seasoned, I use sriracha to give this rice a kick. Sriracha basically overrules all other flavors. While I have a wok, you could do this in any skillet.
SPICY CHICKEN FRIED RICE (serves 2)
- 2 cups leftover rice, cold
- 4-8 ounces shredded or diced protein
- 2 cups chopped veggies – carrots, peas, broccoli, onion, green onion, etc
- 2 cloves minced garlic
- 2 eggs, scrambled
- 2 TBSP butter
- 1-2 TBSP soy sauce
- sriracha to taste
- 1 tsp sesame oil
First, melt 1/2 tablespoon of butter in your skillet/wok. Add the egg and scramble it as it cooks, and immediately remove from the pan. Add another 1/2 tablespoon of butter to the pan and add your veggies and season with salt & pepper. Saute for a few minutes until veggies are softened. Push all of your veggies to the outer edge of the pan, and add the last tablespoon of butter in the middle. Add the rice and soy sauce and stir to combine. Let the rice fry for a few minutes, then add the chicken (or pork) and scrambled eggs. Last, add sesame oil and sriracha to taste, stir to combine. Drizzle the finished rice with addition sriracha if desired.
My very last meal for #repeatmeatapril was the most basic of all meals, but yet one of my favorites. I often make this as my lunch to bring to work. I’ll roast a few sweet potatoes on Sunday, and find any leftover meat or veggies to pile on top. Add some cheese, and I have a hearty, filling, and healthy lunch. I’ve done this with leftover steak from a restaurant, my own leftover pork, chicken or steak, and then either fresh or frozen peppers and onions. If I’m feeling fancy, I’ll add avocado. I haven’t gone to the office in 7 weeks so my lunches have been a little different, and I was craving this bowl this week. Recipe can be scaled up or down easily; I made 2 portions.
SWEET POTATO FAJITA BOWL
- 2 sweet potatoes
- 8 ounces leftover protein, shredded or chopped
- 1 bell pepper, sliced
- 1/2 onion, sliced
- Or use a frozen pepper/onion blend
- 1 jalapeno, sliced (optional)
- Your choice seasonings
- Cheese of choice
Scrub sweet potatoes clean, poke a few holes with a fork, and bake at 350 for 45-60 minutes, until soft. Remove from oven and let cool. Once cooled, remove the skin from the potato and mash, adding salt to taste. At this point, I divide the potato into 2 or 3 containers (depending on potato size) to pack for lunch. Saute peppers & onions until softened, and pile on top of the potato. I like to season my peppers with garlic, paprika, and cumin, or a fajita seasoning blend. Add protein (warmed, if you’re serving immediately) on top of the peppers, and then a layer of shredded cheese. Microwave for a few seconds to melt the cheese. Top with sliced avocado. If packing for lunch, microwave on half power for a few minutes to heat thoroughly and melt the cheese.
That’s a wrap on #repeatmeatapril. I turned a roasted pork into BBQ sandwiches, Cuban pizza, pork tacos, and sweet potato fajita bowls. Roast beef dinner became roast beef sandwiches and Philly cheesesteak pizza. Stuffed cheeseburgers even became Bolognese. Last but not least, all the leftovers in my fridge became spicy chicken fried rice! Each of the “repeat” meals were easy to execute with my leftovers, saving both time and wasted ingredients. By the end of the month, I had to spend very little time in the kitchen to get a meal on the table because of using what I had already made.
Most importantly, the favorite meal of the month was….Philly cheesesteak pizza!
For the 28th straight month, I finished my Sally’s Baking Challenge recipe! Every month, Sally posts a recipe challenge. Sometimes it’s something I’ve made before, and other times, it’s definitely a challenge. This month’s recipe was flatbread pizza. While I make pizza, and specifically Sally’s dough, very regularly, flatbread was a little different. Quicker, thinner, and a little chewier than regular pizza dough. The recipe was perfect for an oversized dinner with my husband. And I liked it enough to make it twice in the last week!
First I did red onion, jalapeno, bacon, pineapple, mozzarella, and a chipotle drizzle. I saw this combination on a restaurant menu recently and it sounded so delicious to me! The second time, I made two flavors. Bacon, shallot, Brussels sprouts, mozzarella and a balsamic drizzle, and then pesto, sundried tomato, and mozzarella. It was the perfect use for the little FIVE Brussels sprouts I got in my last Instacart delivery. I am pretty sure I ordered .5 lbs but the shopper got me five actual sprouts.
I made two Half Baked Harvest recipes this week. One was with Brussels sprouts. After getting my FIVE sprouts, I ended up getting a bag of frozen sprouts. Never again. I thought I could jazz them up and make them palatable with a good recipe, but the texture was just wrong. The other recipe was a Farmhouse Cheddar Frittata. While I didn’t reinvent any leftovers to make this frittata, it was a great way to use up random leftovers in my fridge – broccoli, tomatoes, and prosciutto. Usually I put potatoes in my frittata, along with any other ingredients I want to use up, but this recipe called for angel hair pasta as the carb! Perfect for Sunday brunch, with a mimosa.
The biggest challenge of the week was an item on my culinary bucket list – a mirror galaxy cake! Any cake flavor can be made into a mirror galaxy cake. The goal is to get a glossy, mirror-like coating, and then using dark colors, achieve a galaxy look. The coat was made of corn syrup, gelatin, sugar, and white chocolate. I only had a little bit of each ingredient so I made as much of the glaze as possible to cover a chocolate zucchini cake (of course, from Sally) that I made.
Yes, zucchini in the cake. It was amazing, and you’d never know it was there. I chose a vanilla buttercream to fill the cake and lightly frost the outside, before covering it in the glaze. I divided the glaze into a few bowls and colored it with Americolor food coloring. Once I poured it on the cake, I used edible gold stars to decorate my galaxy.
I had so much fun making this cake! While my glaze wasn’t perfect, I definitely want to try this again in the future. I ended up removing the glaze to eat my cake because it was like a dense, sticky marshmallow. So it looked good but wasn’t the tastiest thing I’ve ever had. The cake, however, was very tasty. I’d absolutely make it again.
Last but not least….May’s theme!! The choice here is obvious – I’m using the same theme for the third year in a row. It is…
Mexican May! This time I’ll be focusing mostly on recipes from Half Baked Harvest. A little less authentic maybe, but easier to find ingredients and unique combinations of familiar flavors. Into tacos. Or quesadillas. So let’s call this one #mayipleasehaveataco! There will be lots of margs and guac as well! What’s your favorite kind of taco that I should make this month?