The problem with making roast beef is figuring out what to do with the leftovers, since reheating overcooks and dries out the meat. Sure, you could thinly slice the roast beef for sandwiches. But my favorite way of eating leftover roast beef (or venison) is cold and in a salad.
You can either thinly slice the roast beef into strips or cut it into cubes. To make your salad, add the cold roast beef to your favorite type of lettuce (I used romaine) and pile on other goodies like pine nuts, feta cheese crumbles, tomatoes, olives or whatever strikes your fancy.
Homemade salad dressings with NAKANO rice vinegars
Then there was the matter of all that leftover Chipotle Mayo sauce. What was I going to do with it? I got the idea to add NAKANO Roasted Garlic Seasoned Rice Vinegar to the sauce to make a fabulous homemade salad dressing. It’s very spicy, so you may want to dial down the heat by adding more mayonnaise or using a no fat Greek yogurt instead of mayo.
Chipotle Rice Vinegar Salad Dressing
- 1 cup prepared light mayonnaise
- 6 chipotle peppers in adobo sauce
- 1/4 teaspoon sea salt
- ground black pepper to taste
- 1 1/2 cup NAKANO Roasted Garlic Seasoned Rice Vinegar
- In a food processor, blend together the mayonnaise, chipotle peppers, sea salt and black pepper to taste.
- Add NAKANO rice vinegar and blend until combined.
- Pour into a salad dressing bottle and shake before pouring on your salad.
- Serving size: 3 - 4 tablespoons
Splash it on with NAKANO vinegars
NAKANO Natural and Seasoned Rice Vinegars are a healthy alternative to fattening condiments in your holiday cooking. Instead of butter and sour cream on your baked potato, try a splash of NAKANO Red Pepper Seasoned Rice Vinegar. Splash some NAKANO® Basil & Oregano Seasoned Rice Vinegar on noodles. NAKANO Balsamic Blend Seasoned Rice Vinegar would be wonderful on salads or roasted vegetables, too!
What other healthy ways can you use NAKANO vinegars in your holiday cooking?
Disclosure: Mizkan, the parent company of NAKANO, provided compensation for this post. All opinions and experiences are my own.
I just got an email reminder for my kids to place their online football picks for week 8. Week 8? Boy has football season gone quickly! Even so, it’s never too late (or too cold) to do some weekend grilling and barbecuing for the big game or a tailgate party.
Recently, I took advantage of our unseasonably-warm-for-Colorado weekend weather to cook up some chicken in our Masterbuilt electric smoker. It’s so easy to smoke a chicken that I don’t know why I don’t do it more often. (It probably has something to do with all that fish and venison in our freezer! Chicken’s a rare treat at my house.)
World Harbors marinades make smoking chicken easy
Using a premade marinade like those from World Harbors® makes the process even easier. This time around I used World Harbors Maui Mountain Teriyaki and World Harbors Maui Mountain Sweet 'N Sour to marinate a couple of chickens. (You can use any variety you like!) Combined with the smoke from the sugar maple wood I used, both birds turned out moist and delicious. If you have a smoker or know how to smoke chicken using a grill, the process is easy.
This Mama’s tips
- Since most smokers are large enough do two or more birds at once, take advantage of the situation and smoke extra chicken(s). Eat one immediately while you’re watching football. The extra chicken is great the next day in salads, sandwiches, stir fry or soups or reheated in the oven or microwave.
- I like smoking fish (lake trout is wonderful) while I’m smoking the chicken. I place the fish under the chicken so the chicken fat drips on to the fish. Decadent!
- If you want your chicken to cook even faster, try spatchcocking it!
Smoked Marinated Chicken
- 1 whole chicken (3 to 4 pound fryer)
- 1 bottle of World Harbors marinade of your choice
- 1 sealable plastic baggie
- Remove giblets, liver and neck from chicken. (Set aside to make stock.)
- Place whole chicken in plastic bag.
- Pour in entire bottle of World Harbors marinade.
- Add some water if necessary so marinade completely covers the chicken.
- Seal bag and set in refrigerator overnight or for 24 hours. Turn bag once to evenly marinate chicken about half way through the process.
- Heat your smoker to 235 degrees F and add your favorite bird-friendly wood (apple, sugar maple, etc.)
- Remove the chicken from the marinade. Place the chicken in the smoker, breast side down to start. After 1 1/2 to 2 hours, turn it over to finish.
- Cook the chicken until it reaches 160 degrees F. Make sure to check the temperature of chicken at the meatiest part of the breast between the bones.
- Remove the chicken from the smoker and let it rest for at least 10 minutes before serving.
- Serving size: 1/2 pounds of meat per person
Disclosure: Mizkan, the parent company of World Harbors, provided compensation for this post. All opinions are my own.