Earthly Eating

If you have leftovers such as:
• Chicken
• Rice
• Broccoli
• Potatoes
• Winter Greens
• Bacon
• Salmon
• Beans
• Pork
• Stale Bread

Here are ways to use them in recipes:

Egg and Lemon Soup With Chicken:
Serves 4

Leftovers to use:
2 cups finely shredded cooked chicken
1 1/2 cups cooked long-grain white rice
1/2 cup cooked broccoli florets, finely chopped

Additionally:
4 cups chicken broth
Zest of 1 large lemon, removed in big pieces with vegeatbale peeler
1 3-inch cinnamon stick
1 bay leaf
2 larege eggs
2 large egg yolks
2 tbs. fresh lemon juive
1/4 tsp. cayenne pepper
Kosher salt and freshly ground pepper
1 1/2 tbs. chopped flat-leaf parsley

1. Bring broth, zest, cinnamon stick and bay leaf to a boil in a large heavy pot over medium-high heat. Cover and boil 5 minutes. Remove zest, cinnamon, and bay leaf with a slotted spoon.

2. Whisk together eggs, yolks, lemon juice, and cayenne in medium bowl.

3. Remove pot from heat. Slowly add 1/2 cup broth to the egg mixture, whisking constantly. Continuing to whisk, slowly pour the egg mixture back into remaining broth.

4. Cook, still whisking constantly, over low heat until thickened slightly, about 5 minutes. (Do not allow boroth to boil, or eggs will scramble.) Fold chicken and rice and cook, stirring constantly, until heated through. Add salt and pepper to taste. Serve in bowls sprinkled with broccoli and parsley.
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Potato, Bacon, and Green Frittata
Serve: 6

Leftovers to use:
1 1/4 cup roasted or boiled potatoes, cut into 1/2-inch cubes
3/4 cup cooked greens, such as mustard or kale, chopped
2 slices crisp cooked bacon, crumbled (optional)

Additonally:
1 1/2 tbs. olive oil
2 large sweet onions, thinkly sliced
1 tsp. freshly ground black pepper
2 tsp. balsamic vinegar
8 large eggs, lightly beaten

1. Preheat oven to 350°F. Heat oil in a nonstick skillet with oven proof handle over medium heat. Add onions, 1/2 tsp. salt, and 1/8 tsp pepper; cook, turning with tongs, 10 minutes, or until well browned. Stir in vinegar and cook 1 minutes longer. Stir in potatoes, greens, bacon, and 1/2 tsp. salt and 1/8 tsp. pepper.

2. Pou eggs over vegetables and stir to blend. Cook over medium heat until mixtues begins to set, 3 minutes. Place skillet in oven and cook until set, 15 minutes. Let stand for 5 minutes. To serve, loosen around edges with a rubber spatula and turn out onto a platter.
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Grilled Salmon and White Bean Salad:
Serves: 4

Leftovers to use:
1 2/ cups skinledd grilled slamon or tune pieces, broken into large chunks
2 cups cooked white beans, drained
1 cup green beans

Additionally:
2 tbs. extra virgin olive oil
2 tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Kosher salt and freshly ground pepper
1 cup grape tomatoes, halved
1/3 cup thinly sliced red onion, rinsed
1 1/2 tsp. thinly shredded fresh sage or minced rosemary leaves

1. Whisk together oil, lemon juice and zest, and pinch of salt and pepper. Toss salmon with 1 tbs. dressing.

2. Toss white and green beans, together. Ladle out onto a sided plate. Alternately stack rings of red onion on top of beans.

3. Ladle out your fish ontop of onions. Add grape tomatoes ontop of fish, then add the fresh sage or rosemary ontop if the grape tomatoes.

**Carrie Underwood is still with Chase Crawford, find out more about him here**
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Earthly Eating Recipe:

Frozen Chocolate Souffles
Serves: 1

Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk for about 2 minutes. Gently stir in whipped topping. Spoon 2 tbsp. of the chopped cookies into each of the eight 8-to9-ox drinking cups. Cover evenly with half of the pudding mixture. Rpeat leayers. Cover with foil. Freeze 5 hours or until firm. Remove from freezer about 15 minutes before serving. Let stand at room temperature to soften slightly. Peel away paper to unmold onto dessert plates. Top each with a cherry. Store leftovers in the freezer.

Happy Eating!