I recently fell in love with French cooking. Or rather, the idea of French cooking. More specifically, Julia Child’s French cooking. I read Julie & Julia, then My Life in France. I just fell in love with Julia’s world, most of all, the food. I’ve been dying to move into our house and get my kitchen situated so I could learn to cook like her. I’m going to ask for her book for my birthday, and a Le Creuset French Oven for Christmas.
Leftovers for Lunch! October 3, 2009
I don’t think I’m going to try her aspics though. *shudder* Sorry Julia.
I came across this crockpot recipe and I was so excited! I knew it wasn’t EXACTLY coq au vin, but I thought it would be pretty close, and something that I could let simmer all day while I was at work.
However, I was impatient and didn’t take the skins off the chicken, so the broth was suuuuuper greasy, and full of slimy skin. Ooooops! Not exactly appetizing. The dish was kind of bland, it needed more veggies, maybe some carrots and carrots. Something to give it texture.
Because it wasn’t exactly a hit, we had a ton of chicken leftover. I hated to throw it away, so I pulled the larger chunks of chicken out and put it in the fridge for the night. The next afternoon I made a rockin’ chicken salad with the ingredients of my fridge.
Fruity Chicken Salad
2-3 Cups shredded chicken breast
1 cup halved red grapes
1 diced apple (I like Honeycrisp)
1/2 -1cup Mayo (I don’t like much, just enough to hold everything together)
Sundried Tomato Spice Blend
Salt & Pepper
Handful Fresh Dill and Parsley, torn