In my pantry today:
- 1 c pulled from the bird chicken meat
- 4 flour tortillas
- 1 packet onion gravy mix
- 1 tbsp garlic paste (approx)
- 4 large basil leaves
- 1/2 c zesty mix microgreens
- 8 quartered plum tomatoes
- 4 oz whole milk mozzarella cheese
So today there’s leftover chicken. A lot, actually — this one bird will probably end up being three meals. I’d boil the carcass for stock, but I already have two gallons in the freezer that might not get used until soup weather again begins. As the flooring installers would be back in the morning, cleaning needed to happen and tonight’s meal needed to not be a pox upon my time.
Picking meat from the bones after boiling everything into a jambalaya of itself already takes more time than I’d like, but throwing away (or letting sit in the fridge until too suspect to eat) perfectly good food wasn’t an option. Once you’ve made two meal piles for yourselves (and one for the dogs) that you are certain have no tiny bones among them, toss one mound into a cold sauce pan on the stove. Put 2/3 c water and the onion gravy mix into a near-empty jar of garlic paste; shake. Pour into sauce pan and turn heat to MH. Stir until a gravy happens and fork the chicken until it’s entirely shredded. Turn heat to L and let the meat soak.
Quarter the little tomatoes, mince basil and mix together with microgreens. Shred or slice thin the mozzarella. Warm your tortillas then layer on meat, cheese and greens/tomatoes. Wrap it all up, slice in half and enjoy — 5 spoons!
Now go sweep out the foyer.