Tuesday, February 8, 2011
Same Dinner Different Day: Chicken Avocado Tequila Salad
Tonight I faced a tired avocado and already wilted cilantro, leftover from Sunday's dinner. So I made the same salad, but with chicken. It's a chicken breast, coated in the same stuff I'd use for fajitas (cayenne, paprika, onion, garlic, salt, pepper) and grilled.
Same dinner, different day. My avocado was softer, making it more a part of the dressing than the salad, which we both appreciated.
I'm leftovers-oriented. I try to pack tomorrow's lunches while I'm making today's dinner.
I didn't post yesterday's dinner, which was my take on the deconstructed meatball at Lucky 13. The deconstructed meatball is a bowl of meatballs and sauce, served with garlic bread that's covered in mozzarella. It's a favorite over here. So I used the leftover fresh mozzarella from Friday's dinner to cover garlic bread made from the remaining baguette from Saturday's dinner. I made a quick pasta sauce with bison (in lieu of actual meatballs) and we dipped. But I can't defrost just some bison, it's a pound at a time. So while the garlic bread was broiling I made up some pasta to pack for lunches. So now we have lunch covered for most of the week. And I still have a good bit of taco-style seitan to use up.
There was a really nice post at The Kitchn about this recently. I'm not an ass, I get that most people don't buy a pound of something, use half of it in a recipe and toss the rest, but there's something cathartic about not just eating the leftovers, but figuring out a way to enjoy them as much as the original meal.
Send me me your recipe ideas, leftover tricks, questions, complaints, etc, if you want to discuss.
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