Stop Creating Leftovers!

November 15 is National Clean Out Your Fridge Day. It was designed to create room for all the goodies of Thanksgiving, both in the prep and afterwards. Why do this on November 15 and not the Sunday before Thanksgiving is beyond me.

Good grief, Thanksgiving is still twelve days away. I don’t know about you, but I can generate a ton of leftovers in the course of twelve days. Hum, maybe this is a life lesson in discipline and portions. Hubby says I always cook like the entire neighborhood is coming to dinner. Sometimes he’s right, but we won’t tell him that.

Let’s talk a moment about the inspiration behind today’s share (besides the lack of left-overs). In the spring and fall in these parts of the world there are festivals galore up and down the valley. In the summer it’s too dang hot to do anything outdoors that doesn’t involve a swimming pool, lake or lazy river. While our winters are mild compared to other parts of the country, there could be rain. And rain around here often equals flooding. You just never know. So it’s nearly impossible to plan outdoor events without a backup plan. Spring and fall are Street Fair and Classic Car Show Seasons. Most of the time as Hubby and I walk around our neighboring small towns, soaking in the nostalgic vibes, I point out all the small restaurants and street cafés, remarking that one of these days we’ll need to come back just to eat.

This latest Classic Car Show was a prime example of noticing not only the cars, but the eateries. Before heading home, I suggested to Hubby we give one of the small shops a try. Something light and quick. It was a Sandwich and Deli Wrap Eatery. Hubby ordered the Panini Chipotle Chicken Sandwich. I ordered the Turkey Bacon Wrap. Each came with a side salad – one macaroni, the other a potato salad. I tucked the delicious experience away for later.

Now is later. This recipe is a combination of the two – the chipotle chicken with a bacon wrap. And a spicy potato salad as a side. It is something I’ll create again when life in California’s Central Valley is a distant memory. Think of it as a fond memory in the making.

Our memories are stored away someplace in our brains – scents, tastes, sounds associated to a particular memory will bright it into focus again. That’s why I do my best to file away good memories and deal with the bad ones straight away rather than suppress them. Bad memories are just bad experiences with a lesson woven somewhere inside. Once learned, it’s not a bad thing anymore. We can look back and say “yeah, I learned a lot from that” without our lives falling apart. The key is to deal with it, learn from it, and trust God in the process. Believe me when I say that’s often easier said than done.

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Chipotle Bacon Chicken Salad Wraps
2 Jalapeño Peppers
1/4 Red Onion
1 cup Left-over Roast Chicken (optional)
2 (10 oz) cans Chicken White Meat
3 tablespoons Mayonnaise
1 teaspoon Chipotle Seasoning
4 strips Bacon
3 Green Leaf Lettuce Leaves
2 firm Roma Tomatoes
4 Flour Tortillas

Core, seed and mince Jalapeño Peppers. Cut a quarter wedge from a red onion, peel and dice. Set aside. If using left-over roast chicken, dice into small pieces. This is purly optional to add a chunkier texture to the chicken filling.

Drain Chicken White meat. Empty into a bowl, flake with a fork. If using diced chicken, add now. Add Jalapeño, diced onion, mayonnaise and chipotle seasoning. Stir to blend.

Note: Wraps can be made in advance to this point, refrigerate chicken until ready to assemble.

In a skillet fry bacon until crisp. Drain on paper towels until ready to use. Stack lettuce leaves, roll tightly then shred. Slice tomatoes into rounds. Set aside.

Warm tortillas until soft and pliable. Spread chicken mixture down the center of each tortilla, top with a bacon strip. Lay a few slices of tomato over the bacon then scatter lettuce over the tomatoes.

Tuck ends of the tortilla in. then fold over filling and roll. In necessary, cut wraps in half. Serve with a spicy potato salad and enjoy.

Note: These wraps are also great to take on the road. Simply wrap in plastic wrap, pack and go.

Chipotle-Lime Potato Salad
1-1/2 lbs small Red Potatoes
1 Lime
1/2 teaspoon Chipotle Chili Powder
2 tablespoons Olive Oil
3 tablespoons Mayonnaise
1 tablespoon Sour Cream
Salt to taste
Black Pepper to taste
3 Green Onions

Wash potatoes and cut in half or quarter depending upon size. Place in a large pot of water, seasoned with kosher salt. Bring to a boil. Reduce heat and let simmer 10 minutes. Once potatoes are fork tender, drain and set aside to cool to the touch.

Zest lime into a 1-cup measuring glass. (This will give you “whipping” room). Place zested lime in the microwave for about 10 seconds to get the juices moving. Cut lime in half and squeeze all the juice into the measuring cup with the zest. Add Chipotle Chile Powder. Using a small submersible powdered whip (mine is batter operated), whip seasoned lime juice.

Slowly, in a steady stream, add olive oil while continually whipping. The mixture will begin to thicken. Add mayonnaise, one tablespoon at a time while continuing to whip thoroughly between additions. After the second tablespoon of mayonnaise has been incorporated into the dressing, add a tablespoon of sour cream. Whip until smooth. Add final tablespoon of mayonnaise and whip until smooth. Taste and adjust as necessary (more mayo or seasoning – whatever your taste buds tell you). Set aside.

Place cooled potatoes into a large bowl mixing bowl. Pour dressing over potatoes and toss gently to blend. Taste and adjust seasoning with salt and pepper as needed. Snip tops of green onions and sprinkle atop salad. Gently fold green onions into the salad. Chill well until ready to serve.

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God has called us through the Gospel,
to possess the glory of our Lord Jesus Christ.
Alleluia, alleluia.