There was some homemade Mexican rice in the refrigerator which I wanted to use up.
To make it into a meal I simply seasoned and grilled some boneless, skinless chicken breasts, then sliced them while the rice was heatingon the stovetop (I added some frozen white corn, salsa, and some chicken broth to make a saucy dish.) Then plated the rice, arranged the sliced chicken on top and garnished with fresh cilantro.
Of course you could add any number of garnishes: grated cheese, sliced scallions, lime wedges, additional salsa, avocado slices, sour cream, etc.
Quick, easy and satisfying. And an undeniable bonus is the feeling of satisfaction which comes with using up the last bit, so no waste.
Delightfully EASY on the budget.
The book I chose is ~
Simple Soirees: Seasonal Menus for Sensational Dinner Parties
Don’t let the title referring to “Dinner Party” recipes throw you because the recipes are not just for dinner parties. Although the book is filled with lots of helpful hints and secrets to assure your dinner party will be a memorable success, it includes dozens and dozens of recipes perfectly suitable for everyday.
In "Simple Soirees" Peggy provides 100 of her favorite recipes, organized by season. Some of the recipes are classic favorites, others are more unusual such as the one I chose to make for you.
The Gnafron recipe is perfect for company as it can be either assembled ahead, then baked when the guests arrive. Alternately, it can be baked ahead and simply reheated at suppertime. But no need to wait for company.
In the book Peggy suggests as hors d’oeuvres another specialty of Lyon, a variety of sausages, served on a wooden board, along with chilled radishes, or a bowl of olives.
It is a beautiful, coffee table quality cookbook (but one that can actually be used for its recipes).
I devised this little warm appetizer mirroring a favorite pizza topping ~ Substituting creamy Ile De France Brie for the Roquefort.
You can use premade phyllo mini shells, or make you own ~(I use premade from the freezer section, and crisp them in a 350*(F) oven.)
Place a 1/2-inch cube of Brie or Camembert cheese in each cup. Return to the oven for a few moments, allowing the cheese to melt.
Remove from oven, add 1/4 to 1/2 teaspoon of something sweet! Your favorite fruit chutney, fig jam/spread, apricot jam, (a wee drizzle of flavorful honey or pure maple syrup, maybe?) on top of the melted cheese.
Form small, thin slices of prosciutto into rose shapes, placing one rose atop the cheese & chutney/fruit spread. (I make these while the cheese is melting in the tart shells in the oven and set them aside until the tarts are ready for assembly.)