What to do with leftover chicken and corn?

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Happy Cinco de Mayo What's for Leftovers readers!  We love tacos in our household, however sometimes I get tired of making them the "regular" way.  This recipe is a great way to use up roasted chicken or leftover chicken breasts and celebrate Cinco de Mayo!  Serve this with What's for Leftovers' Sangria and you'll have an instant party!

Crispy Chicken and Corn Tacos

Ingredients:
3 Cups Cooked Chicken
1 Cup Corn
½ Cup Plain Yogurt
½ Cup Cream Cheese
½ Cup Water
2 Tsp Dried Green Pepper
2 Tsp Dried Red Pepper
1 TBSP Dried Onions
8 to 10 Flour Tortillas
Shredded Cheddar Cheese
Lettuce
Fresh Cilantro
Chopped Tomatoes

1. If chicken is still on the bone, take it off and cut it up into small pieces. There needs to be 3 cups after you take it off the bone.

2. Wash lettuce, cilantro and tomatoes.  Chop, mix together and put aside to use to stuff your tacos.

3. In a large sauce pan, mix togetherchicken, corn, yogurt, cream cheese and water. Cook over medium heat, stirring frequently. Add peppers and onions to pan. Cook until a creamy sauce begins to form and everything is heated thoroughly, about 10 minutes.

4. Turn stove top on medium heat.  Spray a large frying pan with non-stick spray.  When pan is hot, put a tortilla in pan.  Spray side facing up with non-stick spray.  Heat bottom of tortilla for 15 to 30 seconds.  Flip tortilla.  Before putting tortilla back down, spray pan again.  Put a large spoonful of chicken and corn filling on half of taco.  Sprinkle cheddar cheese on the other side.  When cheese is melted, fold one side of taco over the other.  Cook both sides until light brown and crispy.  Continue with other tortillas.

5. Stuff tacos with lettuce, cilantro and tomatoes and serve.  Ole! 

What to do with leftover bratwursts and canned corn?

The sun is shining, the birds are singing and Spring is in the air- hopefully!  It's a perfect day for cajun food!  Okay, any day is a perfect day for cajun food.  I myself have never been to New Orleans, but my husband Andy has for Mardi Gras.  According to him, Mardi Gras is crazy and the food is great.  He loves cajun food, so he was a big fan of this dish!  From start to finish, it will take you less than an hour, and you can feed a crowd of 5-7 adults with it.  Serve some toasty french bread on the side and you'll have a feast!

Cajun Rice

Ingredients:

1 Box Red Beans and Rice

1 Small Onion

1 Green Pepper

1 Orange, Yellow, or Red Pepper

1/4 Cup Canned Corn (this is all I had, you can add more)

2 Bratwursts

1 Cup Chopped Ham

1 TBSP Garlic
1 Can Tomato Soup
1 Can Diced Tomatoes
1 1/2 Cans of Water (use the diced tomatoes can)

1. Dice onion, green pepper, and colored pepper. Put into a large soup pot with red beans and rice mix.
2. Cut up brats into small pieces.  Add brats and ham cubes to pot.
3. Add garlic, tomato soup, diced tomatoes (with juice) and water to the pot.  Mix all ingredients together.
4. Cook covered, on high until rice mix comes to a boil.  Stir occasionally so the bottom won't burn.
5. After rice starts to boil, turn heat down to medium and cook covered for 20 minutes.  Continue stirring occasionally so rice won't burn on the bottom.
6.  After 20 minutes, uncover and turn off stove.  Let sit for ten minutes to thicken up and cool.