I’ve been grabbing a rotisserie chicken whenever they’re on sale. Love them for quick meals, especially in the summer when I don’t want to heat up the kitchen. At about 4-5 lbs, I can use them for several meals. And the final leftovers make a great broth.
I used to make a Sonoma Chicken Salad (recipe here), and while it’s very good, I’ve gravitated toward a simpler mayonnaise-based chicken salad. This quick and simple salad is a great use for some of that rotisserie chicken.
Pecan-Cranberry Chicken Salad
- 2 cups diced chicken
- 1/4 cup mayonnaise
- 1/2 cup whole cranberry sauce
- 1/2 cup coarsely chopped pecans (or walnuts)
- salt and pepper to taste
Combine thoroughly. You can add celery or onion if desired.
Serve on sliced rolls or croissants, or my favorite, lettuce leaves.
BTW, I never have photos of this because the cranberries turn it all pink, and it does not photograph well. But trust me, it tastes great.
Ropa Vieja is one of my favorite items on a local Mexican restaurant menu. I almost always have it in a salad in a tortilla bowl. So of course I had to figure out how to replicate it at home.
I have tortilla bowl molds and make them for lunch salads all the time. Although you don’t need them, use this method here.
Now to up my game with some tasty ropa vieja. Continue reading
I made so much sloppy joe that I figured we needed to use some for something other than sammiches. My giardiniera is so good on this I may make it a regular addition to my pasta. It is garlicky enough to add it to plain noodles.
I love ropa vieja salad bowls. I made two big batches the past few weeks in the Multi-Pot electric pressure cooker. The second batch, pictured above, I forgot the onions. Not sure how I did that! I thought about putting grilled onions in after the fact, but that would have meant more cooking. I always omit the olives, no mistake there.
For whatever reason, and you can probably deduce from my minimal posting the last few months, but I’m really off cooking. The best I do each week is either grill up a bunch of things one night or make large batches of something in the multi-pot and serve it over rice or lettuce for the next few days. It’s not necessarily pretty, but gets us through the week, along with the fresh veggies that are abundant. We are just about out of corn-on-the-cob season, and I’m sad.
Meanwhile, I’m so not in the cooking mood, that is a store-bought tortilla bowl. Which I never do, it’s so easy to make your own.
- 1 tbs olive oil
- 3 lbs chuck roast, round roast or flank steak
- 1/4 cup red wine vinegar
- 2 large tomatoes, chopped or pureed (1 can crushed tomatoes substitute)
- 1/4 cup green olives (oh, so very optional)
- 1 small onion, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp crushed oregano (or 1 tbsp fresh leaves)
- 1 tsp salt (more if desired)
- 1/2 tsp ground black pepper (more if desired)
- cilantro for garnish
In the pressure cooker, heat oil and brown meat on all sides. Add remaining ingredients (except cilantro…and in my case, olives). Check your electric cooker guide, I cooked mine on the meat setting for 1-1/2 hours. I let it depressurize and then shredded the beef with a fork.
You can also use the slow-cooker method and slow cook for 8-10 hours.
Serve with tortillas, over rice or on a salad. Garnish with fresh cilantro.
The KISS principle in Sunday Dinners. (Keep It Simple, Stupid): Sous vide boneless ribeye, baked potato with sour cream, French dinner toll, wilted lettuce, and sweet tea.