food Archives - Page 11 of 14 - Feathers in Our Nest

We ate wonderful food while we were on the beach retreat! Warning: do not read this post while hungry!

Before the highchair arrived, Vera sat in a big chair and looked so sweet! How adorable are those cheeks?

A highlight of the week was the Golden Spoon Competition – a “Chopped”-style cooking competition with mystery ingredients and courses. It was so fun!

First course… mystery ingredients: shrimp, baby bok choy, and lemons. Dish: Shrimp & Baby Bok Choy Lemon Risotto in Lemon Cups!

Second course (the one I was a part of making)… mystery ingredients: top sirloin beef roast, basmati rice, and spaghetti squash. Dish: Coffee Encrusted Beef Roast served with a Coffee Reduction alongside Potatoes and Carrots; Basmati Rice Sauteed with Peppers & Onion; and Spaghetti Squash Tossed with Garlic Roasted Tomatoes, Parmesan Cheese, and Fresh Basil!

Third course… mystery ingredients: granny smith apples, pie pumpkins, and cocoa powder. Dish: Chocolate Sauce; Pumpkin Cream Cheese Dip; Gingersnaps; and Granny Smith Apple Slices.

We were judged based on taste, presentation, and creativity. The Golden Spoon Award this year went to the dessert team!

For lunch one day we all helped make pizza. It turned out sooo delicious!

margherita pizza

veggie lovers pizza

shrimp & bacon pizza

Angela, Stephanie, and I made dinner one night and served Garlic Bread, Italian Tossed Salad, Parmesan Chicken, Pasta & Tomato Basil Sauce, Cranberry Spritzer (not wine, though it looks like it in the picture, lol), and Chocolate Trifle.

As you can tell, we did not go hungry that week!

I gave myself a little cooking challenge over the weekend. I like to push myself in my culinary abilities (see my culinary bucket list here) and learn how to do new things. This was also as a result of a panic moment when I realized I had nothing planned for dinner (um, at 4:45pm).

Tad went and bought a rotisserie chicken (which was a little pricey at our Food Lion – $8). I promptly announced that I was going to stretch the chicken to last for six meals! Tad couldn’t believe me at first, but as the weekend went on and I kept producing more meals from this one little bird, I think he became slightly impressed.

Here’s how I stretched one rotisserie chicken into eight+ meals.

Meal #1 – Chicken & Biscuits with Gravy and Roasted Carrots
Sorry, no picture of this meal. It was extremely simple and nothing to blog about! ha! Just make some biscuits, top with chicken, pour on some gravy, and serve roasted carrots on the side.
This served the two of us and Vera.

That night I picked all the meat off the bones of the chicken, shredded it, and stored it in the fridge. The next morning, I made stock using the chicken carcass (I hate that word).

Meal #2 – Chicken Tortilla Soup
This is another easy recipe.
I used half of my chicken stock to make this and saved the rest for meal #5. I added a can of fire roasted tomatoes, some frozen corn, half a jalepeno pepper (leave out if you don’t like it too spicy), cumin, ground black pepper, cilantro, and the juice of half a lime. I garnished the soup with a dollup of sour cream (actually Greek yogurt), toasted tortilla strips, and more cilantro and served it with chips on the side.
This recipe served the two of us plus gave us two leftover servings as well.

Meal #3 – Chicken & Garlic Pizza
Again, super easy (are you sensing a theme?). I made a pizza crust, added sauce (can of tomato paste plus a can of water plus Italian seasonings and parmesan cheese), and topped it with mozzarella cheese, chicken, chopped fresh garlic, and thinly sliced red onions. Yummy!
This recipe served the two of us plus Vera, plus it gave us one leftover serving.

Meal #4 – Hummus, Chicken, & Spinach Wraps
We were out over lunch for this meal, so I made these wraps before we left.
Spread hummus on a tortilla, then top with spinach, chicken, red onion, and shredded cheese. Roll up and enjoy!
This served both me and Tad for lunch.

Meal #5 – Chicken Soup with Bulgar and Orzo
I made my mom’s standard chicken noodle soup recipe, but instead of adding rice or noodles, I added about 1/2 cup of bulgar and 1/4 cup of orzo.
This served the three of us generously, plus provided two or three leftover servings.

Meal #6 – Caprese Chicken Pasta Salad
This was one of the meals I was most excited about. I made a caprese salad (fresh basil plus fresh tomatoes, chopped, plus marinated mozzarella balls) and added it to cooked whole wheat pasta and our trusty cooked, shredded chicken. (The marinated mozzarella balls were from the antipasta bar.) It was so delicious and was light but filling at the same time!
This served me & Tad.

At this point I could have stopped, since I had successfully made the original six meals I promised to make. I really made more meals than that if you counted the leftovers! But I still had more chicken so I kept going!

Meal #7 – Black Bean Southwestern Salad
I tossed some of the chicken with a little bit of taco seasoning and heated it up. I topped a bed of red leaf lettuce with black beans, corn, chicken, green onions, and homemade salsa. This was a great lunch!
Served two, plus some extra stuff for Vera (beans, etc.).

Meal #8 – Chicken Pot Pie
I used THE LAST of the chicken to make a chicken pot pie. I made the easy version, using pre-made pie crusts and canned mixed veggies. It turned out great!
This recipe served me, Tad, and Vera, plus provided us with leftovers for another whole meal!

The end! I ended up using my $8 rotisserie chicken to make eight different recipes, which (including leftovers) actually was 23 servings (not counting Vera’s)! I know I could have saved more money by cooking the chicken myself (I saw roasters for about $4 at Aldi today), so maybe I’ll do that next time. But this was so convenient and easy and still ended up being quite cost efficient!