From My Kitchen to Yours
Jen's Personal Chef Service - Creating dining experiences exclusively for you!
RSS Become a Fan

Delivered by FeedBurner


Recent Posts

Rainy Day Baking: Cinnamon Raisin Buttermilk Bran Muffins
Quick and Easy Entertaining: Stroganoff Meatballs and Teriyaki Chicken Drummettes
Wildtree Buffalo Ranch Dip
Wildtree 5 Minute Blender Salsa
Wildtree Buffalo Chicken Hand Pies

Most Popular Posts

St. Kitts: Discovering Conch
Easter Leftovers Magic: Ham and Barley Soup with Potato Puree
Bahama Adventures: Compass Cay Lobster Bisque Pasta
Why Wildtree??
Osso Buco Cruiser's Style

Categories

Galley Gourmet
Ideal for Entertaining
In Season
Kitchen Confidence
Leftover Magic
Travel Journal
What's for Dinner Tonight?
Wildtree Recipes
powered by

From My Kitchen to Yours

Leftover Magic

Dinner Tonight? Simple Pantry Chopped Salad

When it is raining in Florida on a summer afternoon, the humidity is high and it is just steamy.  Grilling isn’t an option and often it is just a bit to hot to fire up the gas stove and, well, I often find myself craving a salad. 

Salads in the summer just hit the spot, cool and crisp lettuce topped with just about anything you have in the fridge or the pantry.  Last night we enjoyed a smokey grilled pork chop salad with raisins, freshly grated nutty goat Gouda and sharp cheddar, sunflower seeds and peanuts.

Mandarin Salad with Teriyaki Chicken

It’s a hot one outside today in Vero Beach.  Steamy after all the rain so I am inspired to cool us down at dinner tonight with a tangy salad with teriyaki chicken.  It is also a way for me to transform some dressing in the fridge into something new using some of my pantry staple Wildtree products.

Usually when I make this salad I used a peanut ginger dressing but today I am going to try something different.  I use 1/2 cup of honey balsamic dressing which is creamy with a sweet tang, similar to a creamy honey mustard.

Easter Leftovers Magic: Ham and Barley Soup with Potato Puree

Big holiday meals generally mean the fridge is crammed with leftovers for a week.  As I was cleaning up the kitchen after our Easter dinner last Sunday, I asked my husband if there was anything he was craving for me to make with the leftover ham.  His response: ham and barley soup. 
 
With that as an inspiration when I opened the fridge door and also perused the pantry to assess what else I could use up that would make a yummy soup. Here's what I came up with.

Potatoes, Take 2

Growing up on the farm as a child, our family was a traditional Midwestern "meat and potatoes" family.  Supper generally included potatoes as a side dish and mom usually made more than we could eat.  (I think this is something that I inherited from her!) 
 
As a result, I learned at a young age that leftover potatoes can be easily be turned into a whole new potato dish.  It also allowed mom to create a simple and speedy side dish that could be served for breakfast, lunch or dinner.
Website Builder provided by  Vistaprint