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I love to make rice salad. It's so easy, a little of this, a little of that, some cheese and Italian dressing and voila, ready to eat. Unfortunately, I'm the only one in our family who really loves rice salad, so I either need to be making it for a party or be prepared to eat it every night for a week. Last week I got tired of eating leftover rice salad, so I snuck it into a dish for dinner. Wouldn't you know, my family loved the dish, so I now know what I can do with leftover rice salad. Enjoy!
Chicken Vino
Ingredients:
6 Chicken Breast or Thighs, thawed
1 Can Cream of Mushroom
1 & 1/2 to 2 Cups of Rice Salad
1/2 Can Black Olives, Sliced
1/2 Green Pepper, Chopped
1/2 Onion, Chopped
1/4 Cup Cream Cheese
1/2 Cup Red Wine
(*My rice salad had peas and tomatoes in it, if yours doesn't you can also add these to your dish.)
Put your chicken into a large slow cooker. Pour all other ingredients on top. Cook on High for 1 &1/2 to 2 hours until chicken is done. Check periodically and stir, add a little water or milk if sauce starts to dry up.
My friend Kimberly calls these the bottom of the jar recipes. They are brilliant! Saturday night I noticed that there was just a bit of bbq sauce left in our squeeze bottle. It was probably 1/4 to 1/3 of a cup. In the past I have turned the bottle upside down to get all of the liquid out. This usually doesn't work. Sometimes I'll add water to the sauce if a little water will work with the recipe. This time, I made the recipe in the squeeze bottle. It worked great! Every last drop of bbq sauce was gone when I was finished with the marinade. My only caution is that it works best if you have a funnel. Surprisingly enough, I found I do not own a funnel. The next time I visit the dollar store I know what I am investing in.
Hopefully when Kimberly sees this post, she'll share some of her famous bottom of the jar recipes with us!
Pineapple Pork Chops Marinade
Ingredients:
BBQ Sauce Bottle with about 1/4 Cup left
4 TBSP Pineapple Juice
1/4 Cup Red Wine
1/2 TBSP Minced, Refrigerated Garlic
1/4 Cup Balsamic Vinegar Salad Dressing
1 TSP Jelly (use grape or a berry jelly)
1. Pour all ingredients into your bbq sauce bottle and shake.
I used this marinade on pork chops. Let your pork chops sit in the marinade before cooking. Then either grill or fry your pork chops. If you grill your chops, continue basting chops with the marinade while cooking. If you pan fry your chops, after browning both sides, pour marinade on top and let cook covered for another 5 to 10 minutes. Top chops with a cooked pineapple slice for an added touch of flavor. You could also use this marinade with chicken or fish.
