Leftover Chicken Wrap

These wraps are lovely!  It’s a great use for leftover chicken (or turkey) Even without the wrap (or even the chicken really), the star of this post is the salad and dressing, which would make a great side-dish just own it’s own.


This recipe is just one of a handful of reasons why I recently ventured out into the cold last week and picked myself up a copy of Jamie Oliver’s “Save with Jamie” cookbook.  I’m skipping a bit ahead in the story, let me go back…It was a typical Saturday late morning and I was perusing the TV channels, looking for something interesting to keep me from doing anything productive.  I stopped when I came across an episode of Jamie’s Money Saving Meals (considering anything with Jamie Oliver is pretty much guaranteed to be entertaining… with phrases like “just wazz it up” and “bang it in my gob”, how can you go wrong?).  Anyway, this episode included a version of this wrap spotlighting leftover chicken as a budget-friendly option (and also a couple other recipes that looked very intriguing).  End result is this book made a nice addition to the collection and I’ve acquired some new/easy dinner ideas that I’m quite excited about.


PREP TIME: COOK TIME: TOTAL TIME: 30 min YIELD: 2-3 servings

  • leftover chicken (about 1/2 c or however much you have), pulled apart so it fits reasonably in a wrap
  • 1 tbsp hoisin sauce
  • 2-3 10″ soft tortilla shells


  • 1 cup fine rice noodles (cover with boiling water, drain after 5-10 min after noodles have softened)
  • half of a yellow pepper, finely sliced (about 1/3 cup)
  • 1/2 cup cucumber, sliced
  • 2 tbsp green onion, sliced
  • 1/2 cup carrot, julienned
  • 1 tbsp fresh chilli pepper or jalapeño pepper
  • 4 large leaves romaine or other green lettuce of choice, sliced
  • grated zest from half a lime


  • 1 tbsp olive oil
  • juice from half a lime (about 3 tbsp)
  • 1 tsp sesame oil
  • 1 tsp sweet chilli sauce
  1. In medium frying pan, over medium heat, combine chicken and hoisin sauce and re-heat until chicken starts to go crispy/sticky (~10 minutes)
  2. Meanwhile, mix together dressing ingredients.
  3. Combine salad ingredients and toss together with dressing.
  4. Now, the fun part, stuff the wrap with a little chicken and a whole bunch of salad– a little more than what you think you can reasonably fit into a 10″ tortilla shell
  5. Garnish with a little cilantro and/or sesame seeds if you’re feeling fancy, wrap it up then do your best and try to eat it without making a mess.  It’s best if served immediately (otherwise the tortilla can go a little soggy).


Guacamole that is.  More specifically, easy guacamole for one (or make more to share by multiplying this recipe… your choice).  I, however, have been making single servings these days because my better half is struggling a bit with guac-overload.


I’m a bit ashamed to admit that awesomeness of the avocado is only a recent discovery for me. This post is my homage to Chili’s Tableside Guacamole, which is really what kicked off my current obsession with this fruit.

PREP TIME: COOK TIME: TOTAL TIME: 10 min    YIELD: 1 serving
  • 1  avocado, mashed
  • 3 tbsp diced tomatoes (equivalent to 1/2 a Roma tomato)
  • 1 tbsp grated or very finely diced red onion
  • 1 tsp minced jalapeño
  • 1 tsp lime juice
  • 1/2 tsp dried cilantro (or 1 tsp of fresh cilantro finely chopped, if you happen to have)
  • 1/8 tsp salt
  1. Remove skin and pit from avocado, and mash the flesh.  A potato masher works well for this, or alternatively a hand blender or just a fork and a little elbow grease.
  2. Combine remaining ingredients with avocado and serve. This is best if eaten immediately!

Raspberry Vinegar

This started out with me trying a new recipe for a raspberry vinaigrette, which was a bit less than successful because I substituted red wine vinegar for the called-for raspberry vinegar. Determined to make a mends to the vinaigrette recipe, I went looking for raspberry vinegar, but ultimately decided it wasn’t worth the exorbitant price at the grocery store, especially considering I couldn’t think of many uses for a whole bottle.

I guess I feeling particularly adventurous when I came across the idea of making home-made raspberry vinegar. Intriguing, and seemingly easy and more cost effective. I found this blog post from The Yummy Life on the subject.

I realize it’s not a true DIY vinegar, as there was no fermenting involved here.  I generally followed the recipe as directed and tweaked the type of vinegar used ever so slightly, and ended up with a beautifully red liquid, with subtle raspberry flavour.


What about those leftover raspberries? Make Raspberry Chipotle Barbecue Sauce.

  • 3/4 cup loose fresh raspberries (or frozen unsweetened)
  • 1/4 cup white balsamic vinegar
  • white wine vinegar to fill the jar
  1. Wash berries well, and add to 500 mL mason jar.
  2. Add vinegars, fill to top.
  3. Seal and refrigerate for 2 weeks.
  4. Strain mixture through cheesecloth, and transfer to a resealable container.

Turkey (or Chicken) Leftovers Pie

Anything goes when it comes to “turkey leftover pie”, well, within reason anyway.  It’s a prime opportunity to use up leftover vegetables as well as turkey (or chicken).  In addition to the ingredients listed below, in the past I’ve also added some minced garlic, green beans, etc.

It’s also great for stocking up the freezer with a few hearty and very easy dinners for those days when you just really don’t feel like cooking.  {What!  I can’t believe she said that!  This is supposed to be a cooking blog!}

After the last turkey dinner I hosted, I followed up dinner promptly by making four of these bad boys (it was a rather large turkey).  That was an especially long day, and if I had it all to do over again I would say the turkey could wait it out in the fridge for a day before making some pies… but it was rewarding in the end to make use of SO much food and not see any of it go to waste.

PREP TIME: 25 min  COOK TIME: 30 min  TOTAL TIME: 55 min  YIELD: 2 pies
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup frozen peas (I omitted this, because I don’t like peas!)
  • 1 whole onion, diced
  • 1 big leaf of kale, chopped (optional)
  • 2-1/2 cups of diced turkey or chicken
  • 4 to 5 cups of chicken broth (or substitute 1 cup with white wine if you happen to have a bottle open…)
  • 1/3 cup of margarine or butter
  • 1/2 cup of all-purpose flour
  • 3/4 tsp of celery seed
  • 3/4 tsp of thyme
  • 1 tsp of salt
  • 1/2 tsp of pepper
  • 1 can of cream of mushroom soup
  • mashed potatoes to top (I use 4-5 large potatoes, peeled, boiled and mashed, and add cream/butter/salt as desired)
  • 1/2 cup of shredded cheese, like a sharp cheddar
  • 2 prepared pie crusts
  1. Preheat oven to 425 degrees F.
  2. Peel, cut, boil and mash potatoes or use leftover mashed potatoes.  {If you prefer, another option is to avoid the potatoes all together, and top with another prepared pie crust instead
  3. Chop, then cook celery and carrots (and peas, if you like that kind of thing) in 1 cup of either chicken (or turkey) broth or white wine until soft in large skillet under medium heat until al dente. Put aside while you cook the rest of it.
  4. Add butter to pan, then onions and cook until just translucent. Add flour and seasonings (celery seed, thyme, salt, pepper, anything else you want to throw in). Cook ~2 minutes, stirring slowly. Add 3 cups of chicken (or turkey) broth, mixing well.
  5. Add chicken, mushroom soup, kale (if you’re using), and vegetable mixture and combine well. Allow to simmer ~10 minutes, and if need-be use additional chicken (or turkey) broth. Or if too runny, simmer longer until mixture thickens.
  6. Divide mixture into 2 pie crusts, top with mashed potatoes.
  7. Bake 30 minutes or until crust is browned/cooked. Add cheese to top, then bake additional 6-8 minutes.
  8. Remove from oven, then let stand 10-15 minutes before eating.

To Freeze:

  1. Bake pie crusts according to directions.  Meanwhile, follow steps 1 through 5 above.  Fill pre-baked pie crusts , top with mashed potatoes.  Cover with plastic wrap, store in freezer bags, label and freeze.  When ready to cook, thaw (in the fridge!) and bake 30-40 minutes at 425 F.  Or, if cooking from frozen, bake 50-60 minutes.  Tip: wrap crust edges with foil, then remove for the last 15 minutes to avoid burning.

Zucchini Patties

I don’t know what I was thinking planting 5 zucchini plants.  Anyway, I ended up with an abundance of zucchini.  See my previous post about shredding/freezing for future use.

Not really knowing what else to do with it, I went looking for a few new recipes when I came across this one.  Definitely too good not to share.

These zucchini patties were QUITE good. Great for a meatless meal, if that’s your thing.  Or just great period.  They were very easy to make as well.

I highly recommend serving with pasta and marinara sauce.

PREP TIME: 15 min   COOK TIME: 30 min    TOTAL TIME: 45 min   YIELD: 12
  • 2 cups shredded/drained zucchini
  • 2 eggs, beaten
  • 1/3 cup finely chopped onion
  • 2 cloves minced garlic
  • 1/3 cup flour
  • 1/3 cup bread crumbs
  • 1/2 cup grated parmasean cheese
  • 1/2 cup grated mozza cheese
  • 2 tbsp oil (vegtable, or olive)
  1. Preheat oven 350 degrees.
  2. Mix together zucchini, eggs, onion, garlic, flour, bread crumbs, and cheeses.
  3. Turn on frying pan to medium heat, add small amount of oil to pan.  Form patties (warning, the mixture will be a bit messy) and drop into pan.
  4. Brown on both sides, and transfer to baking sheet.  Bake 350 degrees for 20 minutes.
  5. Serve, enjoy!

Frozen Yogurt Frappuccino

Something about the sunshine and warm weather makes me CRAVE a mocha chocolate frappuccino from Starbucks.

Though the cost and questionable calorie intake is a bit of a deterrent, I will admit.  This spring I’ve discovered making my own equivalent at home is easy, cheap, delicious, and maybe slightly better for you than some alternatives out there that contain heavy cream.  What’s the difference with this one?  Frozen Yogurt (ice cream’s ”lighter” cousin)!

I’ve seen some other recipes floating around the internet for home-made frappuccinos calling for Xanthan gum to prevent separation of the ice/liquids.  I’ll be honest, I’m not really sure where to even get Xanthan gum, and I’m generally not a fan of shopping for a product like this where I only really would have one use for it.  But I’ve found with using frozen yogurt, that the mixture doesn’t separate anyway, so no need!

PREP TIME: 10 min    COOK TIME: 0 min    TOTAL TIME: 10 min    YIELD: 1
  • 1 single serving espresso or strong coffee (I use a Tassimo for this, but a french press, espresso machine, or regular coffee machine works well too. Consider freezing single servings of coffee in trays for quick future use as well)
  • Ice cubes to fill your cup
  • 3-4 modest scoops of chocolate frozen yogurt (or maybe be adventurous and try some other flavours)
  • Approx 1/2 cup of skim milk
  1. Combine, blend, enjoy!
  1. A single-shot Magic Bullet type of mixer works very well for making one of these at a time.