Leftovers For Brunch Chicken Frittata With Boston Salad Recipes

VALERIE'S BRUNCH FRITTATA

Steps:

• Preheat the broiler.
• Warm the oil in a medium (10-inch) nonstick ovenproof skillet over medium heat. Add the asparagus and cherry tomatoes and saute until warmed through. Add the eggs, stir and let cook until firm around the edges. With a spatula, lift the edges and tilt the pan to allow the uncooked portion of the egg to run into the bare pan beneath the spatula. Add the goat cheese and herbs, stir slightly to incorporate, and continue to cook until the edges of the frittata are firm (the center will still be jiggly).
• Transfer the pan to the broiler and cook until golden brown on top, about 2 minutes. Allow to sit for 2 minutes, then run a knife or a thin spatula around the edge of the frittata. Cut in wedges and serve straight out of the skillet or slide it out of the pan onto a cutting board, cut in wedges and serve.

LEFTOVER FRITTATA SANDWICHES

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, whisk together the eggs, parsley and hot sauce until combined. Season with a pinch of salt and pepper. Set aside.
• Melt the butter in a large ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the cubed ham and sweet potato, then cook for a couple minutes. Pour over the egg mixture and allow to cook for 30 to 45 seconds to set the edges. Place in the oven and bake until the eggs are set but not brown on top, 10 to 12 minutes. Set aside to cool slightly, 5 to 10 minutes, then slide the frittata out onto a cutting board and cut into 9 somewhat equal pieces.
• Spread the mustard on the bottom half of each muffin and the mayo on the top half. To each bottom, add a piece of the frittata, a slice of each cheese and 1/3 cup of arugula. Top each with a muffin top. Serve with more hot sauce if desired.

LEFTOVERS: CHICKEN WITH SESAME CAESAR SALAD

Steps:

• In a food processor, add yolks, anchovies, garlic and mustard. Mix and when well incorporated, slowly drizzle in oil to emulsify. Add juice, cheese and mix well. Check for seasoning and adjust. Toss dressing with romaine leaves and chicken strips.
• PLATING On an oval plate, lay out salad topped with the chicken. Garnish with sesame seeds.
• Wine Suggestion: Viognier Vin de Pays Des Comtes Rhodaniens, 1997

ELEGANT BRUNCH CHICKEN SALAD

Steps:

• Bring a large pot of water to a boil. Add the chicken and simmer until cooked through, approximately 10 minutes. Drain, cool and cut into cubes.
• While boiling chicken, make the mayonnaise: Using a blender or hand-held electric mixer, beat the egg, mustard, salt, water and vinegar until light and frothy. Add the oil a tablespoon at a time, beating thoroughly after each addition. Once mixture begins to thicken, you can add oil more quickly. Continue until mixture reaches the consistency of creamy mayonnaise. NOTE: The more oil you add, the thicker it gets; you may not need the full cup of oil.
• In a large bowl, toss together the chicken, grapes, pecans, blue cheese and 1 cup of the mayonnaise. Stir until evenly coated, adding more mayonnaise if necessary. Refrigerate until serving.

FRITTATA WITH LEFTOVER TURKEY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a 10-inch cast iron skillet over medium heat; stir in bell pepper, scallions, mushrooms, and garlic. Saute until scallions are translucent, about 5 minutes. Add a pinch of the salt to extract moisture. Stir in turkey and cook until heated through, 5 to 10 minutes.
• Whisk eggs, remaining salt, pepper, Worcestershire sauce, and cayenne in a small bowl; pour over turkey mixture. Cook until eggs start to set, about 5 minutes.
• Place the skillet on the middle rack of the preheated oven and bake until eggs are set to desired level, 10 to 15 minutes.