It’s been a number of weeks since my last installment of Kitchen Extras, where I highlight some recipes that I found on other websites or odds and ends from my kitchen. So, without further adieu, here they are…
A tasty recipe from last week, BLT Ranch Pasta Salad, got a little remake when my 14-year-old was “STARVING” in the middle of the afternoon. I boiled some brown rice pasta–which we all like and nobody seems to notice is not “regular” pasta. I didn’t have anymore bacon, but I did have my homemade ranch dressing in the fridge and a few other assorted veggies. So, I said, how about a Gluten-Free AKT Ranch Pasta Salad…huh? This is the spin on the BLT version: It has avocado, kale and tomato with the same make-ahead dressing and brown rice noodles. Delicious and so easy to pull together on busy nights…or in the middle of the afternoon when your growing teenager seems to be a bottomless pit! (I packed it for lunches the following day, too!)
I thought my spin on Wicked-Good Chicken was delicious this week, but look at how Ally from What’s for Dinner? Ally’s Kitchen spiced up her poultry! Think India or Nepal for the spices, then add in some seasonal fruit and tie it all up with the perfectly-paired cheese. You end up with Ancho Chili Pan Grilled Chicken with Cardamom Broiled Apricot & Goat Cheese. Sounds complicated but it’s simple perfection…and the ball just flew out of the park!
Look what The Foodie Physician did with her leftover tandoori chicken! I fully subscribe to Sonali’s cook once, eat twice (three times?) philosophy!
Click HERE for a slice–or three–of heaven.
Follow this link for Mulberry Rhubarb Baked Oatmeal Crumble … Delicious for breakfast or dessert.