Every Sunday I roast a few chicken breasts (bone in, skin on). It’s easy. Having shredded chicken in the kitchen at all times prevents me from randomly eating empty calories during the week. Plus, having pre-cooked, roasted chicken on hand, gives me lots of inspiration for one pot meals.
Generally, I don’t really like leftovers. With that said, I always make enough food for dinner so M can take lunch to work with him the next day and the kids have something healthy to put in their lunch box. Yet, by the time Thursday rolls around, even though I have “planned” a particular meal for that night (yes, I do meal plan every single week), sometimes it is hard to motivate. Whipping up a meal in less than 2o minutes is sometimes much more desirable than what was supposed to be on the table that night and this leftover hash was created on one of those nights.
Left over roasted potatoes, shredded chicken, half of a red pepper, a few leeks, additional random veggies, and some spices, created one of our new favorites; Chicken-Potato Hash. It is equally delish with or without the poached egg. Eli and I prefered it with the egg, where as Isaac cannot sit next to us when eggs are on the menu. Instead, he added a bit of ketchup. This also makes a wonderful and highly requested Sunday morning breakfast. Sausage works just as well and I have been known to a throw in some left over green beans, roasted carrots (or other roots), and a dollop of goat cheese.
"The BBQ oysters were inspired by cookouts I’d have down in New Orleans. My friends and I would pull oysters out of the Gulf, crack them open and throw them on beach fires, and add all kinds of different sauces. Then, when I brought the recipe up to New York, I also was making this BBQ bacon sandwich. I thought, these two would be great together, so I combined the BBQ with the bacon and with the oysters." - Chef Paul Gerard, Exchange Alley, NYC
Every year about this time, Mimi and Granddaddy traipse up through
Georgia’s mountains to find some of the Peach State’s greatest
fruits–apples! Each autumn, the Peach State yields bushels and bushels
of apples and my grandparents seem to always
bring many of those bushels back to our now empty peach country.
“Whatever will we do with all these apples? “ Mimi always inquires; yet
her queries are always quelled once she gets to cooking and baking
with the bounty from their mountain travels.
Snickerdoodles are a New England favorite, but the exact origin of the cookie seems to be a mystery. The Joy of Cooking claims that Snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln, which means "snail dumpling.