But really, this business of forgetting to write down a new recipe is one of the quirks of my personality that drives my husband a little bit crazy. He has learned over the years to say these three words: "Write it down."
Last night's dinner was one of those kinds of meals. In my attempts to use up some leftovers (and be a good steward of the food God has provided us with), I put some twists on dishes that are not strangers to our household. For your convenience and the sanity of my loving husband, I have typed up what I did.
The leftovers to be used:
-half a head of green leaf lettuce
-a handful of sweet potato fries
-a boiled, bone-in chicken breast
. . . . . . . . . . . .
Carrot and Sweet Potato Biscuits
These may sound weird, but they were really good. This is a modified recipe from an out-of-print cookbook that belonged to my grandmother.
1/2 cup cooked, pureed carrots
1/2 cup cooked, mashed sweet potatoes
1 cup flour
1 Tablespoon of coconut butter, melted
1 Tablespoon of raw/turbinado sugar
2 teaspoons of baking powder
3/4 teaspoon of sea salt
3/4 teaspoon of cinnamon (or more or less)
milk of choice (I've used whole, 2%, almond, or coconut before)
Preheat the oven to 350. Spray or grease a baking sheet. Mix together the carrots, sweet potatoes, and coconut butter. Stir in the rest of the ingredients--except the milk! If the batter is too thick or dry, add milk about a tablespoon at a time. Using a soup-sized spoon, drop the batter, in little mounds, onto the greased baking sheet (I usually get about 10 biscuits out of this recipe). Bake for 18-22 minutes. Serve with butter and honey (or eat them plain).
|We ate five and froze five. Thought you'd like to see. They have the same kind of shape as the Garlic-cheddar biscuits from Red Lobster. You can form them into prettier shapes, but it's not necessary when they taste good. :)|
Apple-Onion Chicken Salad-Salad
I know the apple and onion combination may sound bizarre to some folks, but trust me--this is good!
1 apple, diced (I used a Gala apple yesterday)
1/2 lemon (for the zest and juice)
2 green onions, chopped (green parts only)
meat from 1 boiled, bone-in chicken breast, shredded
1 single-serving plain Greek yogurt (Chobani or Stoneyfield)
salt and pepper, to taste
1/2 head of your favorite lettuce, chopped
Squeeze the lemon juice over the diced apple in a bowl. Add the zest of the lemon, the chopped green onions, chicken, and yogurt, and stir to combine. Add salt and pepper to taste. Enjoy over your salad greens. Serves 2-3 (depending on how hungry you are). We each ate a salad, and I ate the leftovers for lunch today (pictured at the top of this post).
This was a great Spring-time meal. It tasted light and fresh, and I was able to use things we had on hand. By the way, the chicken salad would be "over the top" with a sprinkling of almonds, pecans, or walnuts! Just thought you should know. :)
P.S. An update on Sir Robert Anderson is coming soon!
P.P.S. Don't forget to check back in for "Make It Yourself Mondays" when I show you some t-shirt upgrades you might want to try for your own wardrobe. See you then!