Every time I purchase a rotisserie chicken at Tops, I’m reminded of its usefulness in the kitchen. This dinner-in-minutes is full of nutrition, incredibly versatile and is the meal that keeps on giving, in the form of stock or bone broth. I may just have bird on the brain–Thanksgiving is mere days away—or perhaps I’m just looking forward to the chicken salad I’ll make from some shredded meat I threw in the freezer last night.Continue reading “Rotisserie Meals Offer Many Options”
Last Tuesday, on my day off, I got an unexpected text from Mrs. Nye: “I made a batch of corn chowder. Would you like some?” ‘Well,’ I thought to myself, ‘I’ve already planned a dinner, but we could have it tomorrow or something.’
‘Sure,’ I typed into my phone.
I received two subsequent texts later in the day, one asking if I’d like some bacon to cook and crumble on top (heck yes!) and one informing me of the addition of a ‘surprise dessert.’ Hurray!
Well, just like me, my errands ran WAY late that day and I didn’t get home until after 6 p.m. Finding Mrs. Nye’s treats on the snow-covered table on our deck was such a blessing. (Wish I’d gotten a photo of that!)
With what little time I had, I did what Myrs. Nye would have done: I whipped up some biscuits to go with the soup! Feeling our dinner needed a little more protein, I found a recipe for quinoa-herb biscuits and got to work.
I browned and cut-up the bacon, chopped some green onion and put some salads together. Dinner was on the table in minutes.
For dessert, Mrs. Nye had sent over a pie (of course) and insisted we try it before she would tell me what it was. I whipped some cream, because you can’t have pie without whipped cream (or ice cream).
The verdict: Andrew ate all but one bite! It was wonderful, and turned out to be a ‘cream cheese pecan pie,’ but to be honest, I thought the bottom layer had pineapple in it! The cream cheese layer was undetectable to Andrew (and Mrs. Nye confessed she’d forgotten Andrew’s dislike of cream cheese until after she’d dropped off the pie), and wasn’t ‘cheesy’ as much as it was a creamy texture. My favorite part was the top layer–pecan pie!
What a blessing this was 🙂
At least in pictures.
How I managed this when I didn’t even leave school until after 5:30, I don’t know.
Whole-wheat Spaghetti with Mint Pesto (can’t remember where I found the recipe…)
(Actually, I do. I assembled the mango-kiwi salsa the night before and the mint pesto was some I had in the freezer from earlier this summer.)
As we don’t have a grill at the moment, I had to broil the salmon. Andrew loved it–I did it dry (no olive oil because I was lazy) with salt and pepper on top under the broiler from probably less than 8 minutes or so–it created a crust on the top and it was lovely!
Andrew didn’t love the salsa, so I didn’t keep the recipe, but it was pretty good. I have leftover salsa, so I think I might mix it with some plain yogurt and use it to dip crackers or something.
The kale salad was yummy, and they give a couple variations on it (at least the magazine did), so I’m planning to try another one on Thursday with our Vegetarian Moussaka!