Simple Little Supper

I had some leftover rotisserie chicken, and needed to make a quick supper last night, but wanted it simple. So I picked the meat off the rotisserie chicken and kept all the yummy juices from the bottom of the container, which are practically liquid gold in my opinion. It wasn't much chicken, so I grabbed a can of chicken breast chunks in broth and began cooking.

I sauteed half a chopped onion in a skillet with a little butter and EVOO, seasoned w/ S&P. Once a little color was on it, I added a couple Tbsp of flour to it. I didn't brown the flour. Then I added the chicken meat, broth, and liquid gold from the rotisserie chicken container and can of chicken meat. Stirred all that up and it thickened a bit. Voila: Chicken in gravy. I served this over (leftover and rewarmed) steamed rice, and nuked a package of frozen green peas until they were just tender, and still bright green. I dressed them simply with salt and butter. It was very pretty on the plate and tasted great. My son even ate the peas, which is saying something.

I love it when I can take some leftovers in the fridge and rework them into a new meal. I don't want leftover-leftovers, but just enough to feed my family for that night, and last night was perfect.

Some of my favorite things to have leftover and use up include:

~Mashed Potatoes -- I make them into potato pancakes by adding a freshly grated potato and egg to them
~White Rice -- perfect to make fried rice. Fried rice needs to be made with cold cooked rice anyway. You may also find rice pudding as a dessert the next night, or a rice-based casserole (side dish or entree).
~Little bit of canned tomatoes or tomato sauce -- great to fortify a beef and chicken gravies or soups and change up the flavor.
~Buttered French or Garlic Bread -- I dice these up into large croutons and saute in a hot skillet and serve alongside roasted or baked chicken. It's also god to make a breakfast casserole out of; just add eggs, a shredded potato or two, cooked crumbled sausage, and onions.
~Little bit of Steamed Broccoli or Green Peas -- I love to use the broccoli in a broccoli-rice-cheese casserole or to make a small pot of Broccoli-Cheddar Soup. Green Peas are great to add to a rice pilaf; I usually cook the rice in chicken stock, and add a few toasted pine nuts as well.