Author Archives: Bob Rogers

Leftover Chicken Breast, Mixed Vegetables, Pasta and Sauce

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Dice vegetables in large pieces, cube cooked chicken breasts; fry vegetables in lots of olive oil, adding pressed garlic, spices and cubed chicken near the end.Cook pasta al dente, drain but reserve 1 cup, add 3 tbsp of pasta water to bowl, one egg, 1/4 cup grated cheese and stir until a sauce. Reduce over heat if necessary. (Claire’s sauce) Mix pasta back into sauce. Place vegetable chicken mixture and pasta on 8″ plate, cover with sauce, sprinkle nuts and add pepper or salt if you like. Have with wine and your sweetie.

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Yam Patties and Asparagus

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Fry patties in lots of olive oil, in a medium hot iron skillet, uncovered. Sprinkle with Old Bay seasoning, or other spice that goes with something a little sweet. TAKE CARE, the natural sugar in the yam tends to make the patties go from brown to burnt very quickly!

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Motorhome Travel, and Hike to The Wave in Northern Arizona

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The Wave permit area on Bureau of Land Management Coyote Buttes wilderness area in Northern Arizona. I would like to have had a person in the photo for scale, but the sides were way too steep, including the place where I was standing.

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Okay, Sometimes it’s a Food Site

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Preparation: Cut squash in half, remove seeds, bake covered in oven, or in microwave. Clean spinach, chop onion, caramelize onion in olive oil, add spinach, dice or press garlic on spinach. Add leftover fried chicken breast or fish to pan and cover to warm through. Place squash halves on 8″ plates, drizzle with honey. Place spinach onion mixture on 8″ plate with meat. Sprinkle pepitas over spinach and onions.

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