This salad makes use of a leftover chicken breast from a whole chicken baked earlier. Now all that's left of it is the frozen bones and random bits holding for their moment to be roasted again and boiled into broth. The rest is fresh vegetables on hand.
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2014
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November
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- Stock from Thanksgiving turkey bones and vegetables
- Anasazi beans, red Swiss chard
- Mashed parsnips and turkey dinner
- Cranberry sauce
- Whole roasted turkey
- Pizza, ham, aged dough
- Ham sandwich on pan fried bread
- Beef Beaujolais breakfast
- Beef Bourguignon
- Ship Tavern, Brown Palace, Denver Colorado
- Trout stuffed with poblano chile and corn
- Banana pudding, vanilla wafers
- Baked penne with béchamel
- Chicken and potato salad
- One-minuted breakfast, reheated fried rice with fr...
- Fresh vegetables and sausage fried rice
- Ham and cheese sandwich
- Beans and toast
- Sandwich bread
- Apple turnovers with homemade puff pastry
- Scalloped potatoes with handmade cilantro sausage
- Serrano robusto 3-egg omelet with asparagus
- Vegetable tempura
- Murgh makhani, butter chicken
- Anasazi beans and fried eggs breakfast
- Baked chicken, green salad
- Tuna, sushi rice
- Gift Anasazi beans
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November
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