Here's a scary thought... Two weeks from today we are all going to feel bloated and FAT. It's not just the turkey and fixins for lunch/dinner, it's also that slab of pumpkin pie that you are going to chow down on at midnight (by the light of the refrigerator... some years I don't even get a plate, just grab a hunk... but I digress).
It's a good time to think about the other days and how you can cook up something filling, fun, pretty and dare I say a little healthy! Nothing but a little butter, vegetables and fruit and of course a little cold chicken (fresh from a Store bought, pre-cooked, pre-seasoned Rotisserie Chicken (Of course I have plans for duplicating this dish with left over turkey, but not yet. Today it was chicken. And believe it or not, this is so good, so naturally sweet (there are sauteed apples in the hash) that you may just pass on that last piece of Pumpkin Pie (at least until lunch time).
And BTW, did you notice those beautiful eggs. For this I was cooking for just my wife and myself, so I had time to cook them my favorite way... Poached in Olive Oil. It is really very easy, and gets a nice look to them, while preserving that fantastic creamy rich egg yolk to seep into the vegetables... but again, I am ahead of myself...
OK... here's what I did...
- 3 TBS Olive oil
- 3 TBS Butter
- 1 Large Onion, Sliced and cut into 2 inch slivers
- 2 Medium Sweet Potatoes, Sliced and cut into 2 inch slivers
- 1 tsp each, Salt and Pepper
- 2-3 TBS Italian Seasonings, whatever you have freshest or use dried herbs
- 1 Medium Jalapeno Pepper, sliced and diced, seeds and white inner membrane removed
- 1 tsp Garlic Powder
- 1 Medium Lime juice only, reserve the zest for garnish
- 3 Medium Apples (I used Fuji), cut into slivers same size as the sweet potatoes
- 1/2 Store Bought, pre-cooked, pre-seasoned Rotisserie Chicken (I used the 2 leg/thigh quarters), deboned, cut into 1 inch pieces
- Additional Salt and Pepper to taste as needed
- Garnish With Poached Eggs and Lime Zest
- OH BOY is this good... in a BIG Cast Iron Skillet, over medium high heat, melt butter and mix in the Olive Oil.
- Add the onions and saute for a couple of minutes until they begin to soften.
- Add the Sweet Potatoes and saute for another couple of minutes.
- Add Salt and Pepper and the Italian seasonings, Lime Juice, Garlic Powder and Jalapeno pepper.
- Cover and cook for 15 minutes, until the sweet potatoes are cooked through
- Add the apples and saute for 5 minutes until they have softened but are not mushy.
- Add Chicken and saute for another minute until the chicken has reheated.
- Taste and add more salt and pepper as needed.
- Serve with a poached egg (or scrambled eggs if you are cooking for more than 6 people... this isn't a diner you know).
- Serve HOT and ENJOY!
This will stay warm in the cast iron for about an hour, allowing stragglers to waddle down for breakfast. But the early risers will get the benefit of the extra crunch of the apples. Longer they sit the softer they will be.
Start thinking now about the morning after for Thanksgiving and Christmas!
Although with the easily obtained rotisserie chicken, this is a great dish for any breakfast of the year!
You get the idea. From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking). More than enough ideas for that store nought bird to shine with just a little extra work
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