Just wanted to share one of the things I’ve made with my handy and yummy taco shredded chicken left overs from the Skinny Taquitos I made Sunday. I made this today for lunch and it was pretty awesome.

Hello-Kirsti-Shredded-Chicken-Taco-Salad

Yeah I couldn’t finish it all…

My cast:

How are you going to use your leftover chicken?
An easy summer combo great for when you you have yummy tomatos to use up.

Quarter tomatoes, and dice some onion

Combine in a bowl and add any vinaigrette. I love Trader Joe's Balsamic.

Cover and refrigerate for as long as you can, over night is best, a couple of hours will do, then enjoy.
Corn is my favorite vegetable. Well ok I guess it shares the top spot with potato. Why do I love the two veggies that aren't that good for you really? Ugh at least broccoli is another love of mine.

Anyways I was so excited to discover this whole new world of summer salads when I found this recipe. A little playing and now I've invented my own, enjoy. (Even better Andrew likes mine better!)



Hello Kirsti's Summer Corn Salad

Serves 4
  • 2 ears of fresh corn on the cob (you can thaw frozen but it's just not the same)
  • 1 tablespoon Worcestershire sauce
  • 1/2 a cup of light sour cream
  • 1/2 a green pepper chopped
  • 1/2 a small red onion chopped
  • 1/2 teaspoon-ish Seasoning salt (I used Loveless Cafe's Seasoning Salt, it's magical) 
  1. Cut your corn off the cob. (Tip- do this in a tall mixing bowl, and your kitchen won't be covered in yellow confetti, if you're using a melamine one be careful with your knife nicking it.) 
  2. Combine your chopped veggies in a bowl.
  3. In another bowl whisk together the sour cream, Worcestershire, and salt.
  4. Add veggies to the sour cream bowl and stir to coat.
  5. Cover and chill for at least two hours, so that magical melding can happen.

Combine your chopped veggies in a bowl.
In another bowl whisk together the sour cream, Worcestershire, and salt.
Add veggies to the sour cream bowl and stir to coat.

Cover and chill for at least two hours, so that magical melding can happen.

For my original recipes would you like me to start making a printable recipes with just one photo?  If you do let me know with a comment and I'll start doing that along with my photo narratives  
xoxo Kirsti
I can't believe I haven't tried to make croutons before it's completely easy and great way to use up bread.

I had some french bread leftover from a dinner party and from reading a few recipes I came up with my personal combination.

The seasoning cast, EVOO in the squeeze bottle (if you don't have your EVOO in one of these it's a must! Mine was $0.99 at the Williams Sonoma Outlet)
Pick whatever seasonings you have on hand and what your favorites are, you can't go wrong!
Chop your bread into small chunks
until you have this
Add oil and seasons and continuously toss to mix, no measuring just eye balling it.
Spread on a sheet pan
toast at 450 degrees for about five minute to desired crispness, you have to babysit these or you'll get briquettes

Enjoy on your salads for the week to come.


Here's a mini no frills easy peasy recipe

Ingredients
  • Chilled Elbow Macaroni
  • Hard Boiled Egg chopped
  • White Onion diced
  • Whatever pickles you have chopped up
  • Light Duke's Mayo
  • Little bit of Dijon
Combine and taste as you go until your full.