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| Dinner #1 - Simple salad, a slice or two of chicken breast, crusty bread and red wine.  See Recipe Below  Take all of the left-over bits of chicken off of the bones. Mix with some chopped celery, chopped onion, olive oil mayo, celery seed, salt and pepper to taste. Serve over a bed of lettuce with a light vinegarette dressing. CALDO DE POLLO (MEXICAN TORTILLA SOUP)  Ingredients: 1 jalapeno pepper, seeded and chopped 6 oz. chorizo sausage, casing removed (optional) 1 small onion, chopped 1 can whole kernel corn, drained 1 can black beans, drained 1 can diced fire-roasted tomatoes 4 cups chicken broth Olive oil Adobo seasoning Salt and Pepper Roasted chicken pieces (pre-cooked) 1 lime 1 avocado cilantro tortilla chips sour cream Saute onion, pepper and chorizo in olive oil. Add chicken broth, beans, corn and tomatoes, then bring to a boil. Rinse each of the cans with a little water; pour water into the soup. Add Adobo seasoning, salt and pepper to taste. Reduce the heat and simmer uncovered until the flavors blend. When ready to serve, place a few tortilla chips in a soup bowl along with some pieces of chicken. Ladle soup over chips and chicken. Squeeze lime juice over soup (about 1 tsp). Garnish with a dollop of sour cream, a slice or two of avocado, cilantro and two tortilla chips. Buen Provecho! |
One roasted chicken can provide three economical, healthy and delicious dinners. And don't forget to boil the carcass to make chicken broth for future use. What other delights have you made with a roasted chicken?
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my boys would love the salad, thanks for sharing it.
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