It’s always nice to see stuff like this in Mom’s fridge, especially when dropping in without much notice.
Supposedly, it’s pretty easy to make. Take a cooked lasagna noodle, spread a thin mixture of mozzarella, ricotta, and a little pesto on it, and then roll it up. Toss a little extra pesto (and maybe some Parmesan) on top, and presto – you’ve got yourself a pesto lasagna roll.
Or, if that’s too much work, just find my mom and ask her for one. She likes to share.
Chinese food generally reheats well and my standard – Chicken & Broccoli – is no exception.
I’m curious as to what exactly they do to the chicken to make it so flat and curled over. Is it just thinly sliced? Do they pound it to death and then batter it?
Whatever the method, it arrives on my doorstep in less than 15 minutes and feeds me for two days. You can’t argue with that math.
So, I made that new “old standby” recipe from Prevention again, but instead of serving it with a starch and salad on the side, I reversed it. See that small bowl where the salad normally goes? That’s right… it’s filled with pasta ceci.
I wouldn’t normally serve fish over salad (especially in the winter) but this somehow just felt right. And, oddly, the leftover pasta went quite well on the side.
In the words of Bizarro: “Me am not happy me didn’t try something new.”
The above meal may look normal, but don’t be fooled. One of these things is not like the others.
I’ll give you a hint: it’s not the fish or broccoli.
Yes, the rice at the top of your picture did not exist before I invented it. Like a mad scientist of the microwave arts, I combined two different leftovers to create a tasty new monster. I call it… Cacciatorice. (Copyright: me)
The recipe is simple. Take leftover chicken cacciatore stew (which is what results when you don’t use enough chicken and run out of Italian bread) and combine it with the flavorless, yet overabundant pints of rice from your last Chinese takeout meal.
Add some salt and pepper, expose it to the mysterious forces of the microwave and poof!
After storing, reheating and storing again, stuffed peppers can take a beating. It’s especially difficult to microwave them, because they will not heat through in their natural form. So, you’ll probably end up cutting them into little pieces and mixing everything together.
Yeah, I know … it looks messy. But it still tastes like a little slice of heaven.