Chicken, Chicken and lots of Corned Beef

Char | Posted on March 27, 2021 |

Mambo Sauce Chicken!

This Dish was born from my leftover poached chicken used in the stuffed pineapple.
(see prior post on the stuffed pineapple)

I took some prior cooked leg quarters and put them back in a cast iron skillet.

I let them get crisp on each side and then added the Capital City Mambo Sauce and
turned the heat off and tossed them and the sauce around in the still hot skillet.

I then steamed some brocolli and cauliflower(fresh not frozen)

For plating I made a bed of the steamed Brocolli and cauliflower on the plate and
then placed two pieces of chicken on top of it. The final garnish was dried parsley
and fresh tomato slices.

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Corned beef breakfast sandwiches!

These were one of the ways I used some of the corned beef brisket from my St Patricks
Day menu. I reheated my corned beef ( well some of it,there is another sandwich coming
up for dinner that also used some) and then made some super creamy, fluffy egg sandwich
filled with spinach and topped with Mambo sauce. Served with grilled Ciabatta bread.

Delicious and hearty.

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Corned beef Brisket sandwiches for dinner!

Both types of sandwiches served on Ciabatta rolls.

First I cooked a potato hash infused with fresh salsa and dill fried in olive oil.

Next I reheated some corned beef w sweet large diced relish

One half of meat tossed in honey mustard and miracle whip.

The other tossed in Old Bay Hot Sauce.

The layers on both top and bottom bun:
Baby Spinach and Arugula.

Onion and tomato on top bun.

The corned beef is topped w the potato hash and the fried egg.

Soooo good! The perfect Friday night dinner. Quick and simple and quite filling.

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Corned Beef Tostadas

Grilled Corn tortillas (store bought)

Leftover corned beef w taco seasoning recooked into it.(I used hot and spicy)

Along with my fresh salsa( I used tomatoes,cilantro,celery,olive oil,lime juice and onion)

My fresh “sour cream” made using plain thick yogurt,lime juice and seasoning.

To top it I used tomato,korean green onion, peppers and fresh dill.

Served with Caribbean flavored rice.

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A Beautiful Brunch

I usually only cook brunch on Monday.Never breakfast because I am not an early morning
person at all..lol.

Todays was artisan style pan biscuit with tomatoes,spinach and fresh dill.

Find any biscuit recipe you like(there are many online and I am pretty sure I have
explained mine in one of my many postings before). Make enough dough however to fill
a casserole pan.On top add slices of black truffle salt infused tomato and spinach.Next
add some Olive Oil. Bake till it rises (I use self rising flour,lots of cold butter as
two of my main biscuit ingredients for the dough). I also always take a toothpick
or skewer to the middle to make sure the middle is as done as the rest. If it is
done none will stick to the testing object.

For the fritata:

I made a potato,baby greens, poblano pepper and egg hash.

First chop up your potato hash,fried in olive oil and herbs.
Add them and the poblano peppers into a cast iron skillet and fry till tender.
Next add in the wisked eggs. Lastly add your 3 types of cheeses.

Now you want to let these cook on low until it begins to get a little firm.
Next take it off the burner and put into a preheated oven at 250 degrees. Let
it bake for 10 minutes.

Just like that a beautiful,elegant brunch dish.

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A indirect play on Indian Tikka Marsala

( I do know how to make legit Marsala also. If you go back to my Christmas holiday cooking
blog and video you will see me make Egg marsala the old school Eastern Indian way)

But on this day I wasn’t feeling well but still wanted to cook a great meal for
my family.

I took some raw remaining chicken thigh quarters slow cooked in the oven in a glass
casserole dish.

For this Indian Tikka Marsala style yogurt sauce, I used some leftover salsa(for its tomatoes)
some Greek yogurt (plain of course). I added some curry powder,coriander,cumin and a little Tumeric.
I let them simmer on low then turned off the heat.

I served along with rice. I topped both the chicken and the rice with the sauce and garnished
with fresh parsley and dried parsley.

Enjoy all the pics!