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Hello Everyone!
Last night we enjoyed a refreshing and delicious salad using rotisserie chicken from Publix. I had a whole chicken minus a breast left over and thought of making a chicken salad with it. DH does not like chicken salad as much as I do, thus the leftover chicken will be used for tonight's dinner.
Using the same concept of Corned Beef Hash, Chicken Hash is made with leftover white and dark meat, cut-up potatoes, sauteed onion and garlic, rosemary, salt and pepper, cream and parsley. Such a simple dish but packed with flavor! Add a melange of sauteed matchstick-cut zucchini, yellow squash and carrot and some crusty French baguette and Viola! A meal fit for a King...and me the Queen!
For dessert I will serve South Beach Living sugar-free Milk Chocolate Truffle pudding, yummm!
Enjoy!
Gina
CHICKEN HASH A LA GI'NA
serves 4
leftover rotisserie chicken, white and dark meat
3 to 4 small red potatoes with skin on, boiled til tender & cooled, and diced
1/2 cup Vidalia onion, chopped
3 garlic cloves, minced
salt and pepper to taste
1/4 cup heavy (whipping) cream
1/2 tsp. fresh minced rosemary
1/4 cup fresh minced parsley
3 T. butter
Cut up the left-over chicken into large diced pieces. You should have about 2 1/2-3 cups of meat. Set aside.
Heat butter in a large saute pan over med heat and add diced onions and garlic. Saute until limp and golden.
Add the potatoes and mix well. Add the seasonings, blending well. Let the potatoes get a golden color to them and then add the chicken mixing well. Cook for another 5 minutes mixing well with a spatula.
Add the cream and let that cook down a bit. Make sure the hash is getting crusty and brown by patting down with the spatula.
SAUTEED ZUCCHINI, SQUASH AND CARROTS
serves 4
1/2 green zucchini, cut into matchsticks
1/2 yellow squash, cut into matchsticks
1 carrot, washed and scraped and cut into matchsticks
2 Tbsp. butter
salt and pepper to taste
1 minced garlic
splash of soy sauce
Heat butter in saute pan over med heat. Place veggies in pan, saute lightly and season with salt and pepper. When veggies begin to slightly brown, add garlic and soy and cook 3 min more until a sauce is formed in pan.
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