Leftover Reincarnation

I rarely get away with serving leftovers for dinner since Mr. B is not a big fan of them.  However, I have found success with taking a component of yesterday's meal and creating something new.  Since I had a good amount of Crockpot BBQ Pulled Chicken left over from the weekend, I decided to put it to a rather tasty use.  Thus the birth of the BBQ Chicken Baked Potato!  And let me tell you, it was fantastic!  These were so quick and easy to make, they would be a great option to serve a crowd.  I would serve this to company any day.  After a few bites Mr. B said, "Where did you get this chicken, it's delicious!"

BBQ Chicken Baked Potatoes
As many baked potatoes as people you are serving
Crockpot BBQ Chicken
Cheese (I used sharp cheddar)
Sliced green onions
Sour cream
Hot Sauce (I like Franks Red Hot)
BBQ sauce

Prepare baked potatoes.  For my quick weeknight potato recipe click HERE.

While potatoes are cooking, heat your leftover chicken.  Once potatoes are cooled through, split them open and top with a generous helping of bbq chicken.  Sprinkle with shredded cheese and sliced onion.  I chose to add a small dollop of sour cream, several shakes of hot sauce, and a drizzle of BBQ sauce.  You can alter the toppings to suit your tastes, but I can't think of anything I'd do different.  Enjoy!

Quick Weeknight Baked Potatoes

How can baked potatoes = quick you might ask?  The baking process alone takes an hour.  And a microwaved potato?  Not delicious.  That's when it hit me!

Pre heat your oven to 425. Prep the potatoes like you usually would. i.e. Wash 'em, poke 'em full of holes, rub them with some EVOO and sea salt.  While your oven is heating, start them cooking in the microwave for about 5-7 min depending on the size of your potatoes. Flip them over once during cooking.  Then transfer to the oven to finish off the job while you prep the rest of your meal.  This way you'll get that nice crispy skin of oven baking.  Plus they can just hang out in the oven until you are ready for them.  Enjoy!

What's your favorite way to top a potato?

Blue Cheese Cole Slaw

I spent this past weekend in Tahoe celebrating a bachelorette party for a dear friend.  Since I had a pretty busy weekend scheduled and 7 girls to feed, I planned a no fuss dinner for Friday night.  Pulled Chicken Sliders with Blue Cheese Cole Slaw.  You can find the recipe HERE.  This is really beyond simple and such a crowd pleaser!  I tossed a few items in the crock pot in the morning and in a few hours dinner was practically done.

As for the cole slaw, this recipe has become a staple in my house!  I was never a fan of cole slaw until I met this one.  Thanks to my Bestie for introducing me to it.  About half of the girls claimed to not like cole slaw before dinner.  Like me, after tasting it, me everyone was won over.  We almost finished a large double batch & I had serveral requests for the recipe.

Blue Cheese Cole Slaw

Adapted from Casa de Soria

1 bag shredded cabbage

1 green apple, diced

1 green onion, finely chopped
1/3 - 1/2 a Jar of Bob's Blue Cheese Dressing (you can make your own if you prefer.  I typically don't care for store bought dressings but this one is delish!)
1/4 cup of vinegar (white wine, red wine, or apple cider all work nicely)
1 - 2 Tbls of sugar, depending on your desired level of sweetness
1 tsp of black pepper

Mix together all ingredients.  Adjust to taste preference.  Cover and refrigerate for 15 min.  Serve cold.  Enjoy!

Chicken & Spinach Salad

Nothing says summer like a fresh salad for dinner.  Well it's not exactly summertime yet, but this beautiful weather makes me a little over excited.  I saw a version of this on Pinterest and knew it would be just right for our table.  With the help of a rotisserie chicken, dinner was on the table in no time at all!  My favorite part of this salad was the fresh corn.  YUM!  Cut right off the cob and added to all the other goodies, it's just too good!  This is one simple salad that will be a repeat in our house. Enjoy!

Chicken & Spinach Salad
Recipe from recipegirl.com

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (I LOVE corn cut right off the cob, but if it's out of season, you can use frozen or canned)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts

DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste



Directions:
Place spinach in a large salad bowl. Add remaining salad ingredients.
In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).