Fried Rice: By most-wanted-recipes-free.blogspot.com/

Leftovers are boring, blah and take up too much refrigerator space, right? I don't think so. I often make extras just for the sake of having leftovers for other dishes. Rice is one of those leftovers I look forward to morphing into a whole new dish. Leftover rice is a great and frugal filler, delicious with gravy, yummy under chili and perfect in my very favorite leftover rice dish: fried rice.

While there are versions of fried rice made with just-cooked rice, I find that I get the best results from rice that has been cooked and left to chill overnight. This recipe is the most basic, with optionals and notes added on ways to make it even more delicious.

Hands-On Time: 10 minutes
Ready In: 10
Yield: 4 servings

Ingredients

4 cups cold cooked rice 4 tablespoons soy sauce 1 clove garlic, minced (optional) 2 tablespoons thinly sliced green onion 2 cups cooked and cubed chicken (optional) 2 cups cooked veggies (optional) 2 tablespoons neutral oil, such as vegetable or canola 

Directions

1. Heat a wok or large non-stick skillet over high heat.
2. When oil starts to "shimmer", turn the heat to medium-high.
3. If using garlic and/or green onions add to oil now and stir.
4. Add chicken and vegetables if using and mix well.
5. Quickly add rice and continue to stir until rice is separated and coated with oil or mixed evenly with chicken and veggies.
6. Sprinkle soy sauce over rice and stir until distributed well throughout rice.

*Ingredient Tips
Almost any veggie can be used -- we like frozen green peas or snow peas and julienned carrots. Beef, pork or shrimp are all good protein ideas. Make sure they are bite sized pieces and are cooked well before adding. Garlic is optional because it is not the norm for fried rice. I find it lends a delicious depth to the finished dish. Freshly grated ginger and a bit of sesame oil added with the neutral oil are nice additions.

Chicken Chili: By most-wanted-recipes-free.blogspot.com/

This hearty chili is tempered by the surprising addition of apple cider, which makes it a very kid-friendly dinner. It's mom-friendly too, because it utilizes a rotisserie chicken, and comes together quickly. I always like to top mine with sliced jalapeno peppers and cilantro to give it an extra kick, but the kids like it topped with lots of grated cheese and sour cream. Serve with a salad and warm corn muffins.

Ingredients

• 1 rotisserie chicken, skin and bones removed and meat shredded
• 2 tablespoons olive oil
• 1 whole onion, chopped
• 1 yellow or red bell pepper, seeded and chopped
• 4 cloves garlic,, finely diced
• 1 tablespoon chili powder
• 1 teaspoon oregano, dried
• 2 bay leaves
• 1 small can diced green chiles
• 1 (fourteen-ounce) can diced tomatoes
• 2 cups apple cider
• 3 cups chicken broth
• 2 cans white beans,, rinsed
•  salt and pepper
•  grated cheese, sour cream, sliced onions, sliced jalapenos for topping

Directions

1. Heat olive oil in a large Dutch oven or stockpot over medium-low heat.
2. Add onion and bell pepper and cook, stirring occasionally, until veggies are tender, about 10 minutes.
3. Add garlic and cook for one minute more. Add chili powder, oregano and bay leaves and stir to combine.
4. Add diced green chiles, diced tomatoes, apple cider, chicken broth and shredded chicken. Raise heat and bring to a boil.
5. Cover partially, reduce heat, and simmer for 20 minutes.
6. Add beans and simmer for five minutes more or until heated through. Taste for seasoning and add salt and pepper if necessary.
7. Ladle into bowls and top with desired ingredients.