Some weeks I meal prep for the entire week and others, I cook most nights. By the end of the week, I always have left overs from those dinners, typically just enough for a small meal. I can’t stand to waste food, so I challenge myself to combine these components into a cohesive dinner. I do not prefer leftovers (unless its pizza) so I have to find a way to make a new dinner that is appealing to me. If you make food that you like, others will most likely enjoy it as well.
Adding a few fresh ingredients and plating can transform anything leftover into something delicious! Trust me when I say, I am not an expert chef and I’ve had no formal training. I think if you have a desire to cook or maybe just elevate the dishes you love to make, anyone can create a gorgeous plate of food. It’s easy to get intimidated but what I try to remind myself with plating, is that there are a million ways to make something beautiful. I am only limited by the fears of not doing it right and if I can look past that, the process yields growth and a successful outcome. I realize that everything I cook, even if it doesn’t turn out great, is a learning opportunity. Don’t get discouraged if you mess up a little or a lot, that is how you learn.
I am not a professional food stylist (although I would totally love that job too) and I’m just sharing what I have learned over the years. There are so many talented chefs out there who plate things that are stunning and beyond my current skill level. This simply is just my style and my desire to share with you what I do at home.
2 Petite Jalapeños
1/2 C Coconut Milk
1 C Salsa Sriracha (garnish
1 Tbsp Avocado Oil
1.5 – 2 C Rotisserie Chicken (pulled)
1 C Organic Sprouted Red Rice
1 C Organic Bean Medley & Spinach (beans cooked up with chopped spinach and coconut oil)
1 large steamed Sweet Potato cut into 1 inch thick rounds
In a small saucepan, heat the avocado oil on medium heat and put in the sweet potato and petite jalapeños. After the sweet potato has some nice caramelization color on it, remove it from the pan and set aside, along with the jalapeños. Put your beans and rice into the same pan and stir just until heated.
While that is cooking, move onto the chicken. In a medium saucepan, heat up the other tablespoon of oil on medium heat. Then add your rotisserie chicken, coconut milk and salsa. The coconut milk adds a nice creaminess to the dish. Cook until heated through and the sauce coats the yourchicken.
Time to assemble. If you don’t own a ring mold, I would highly recommend investing in one as they serve many purposes. You can plate food, cut biscuits, mold desserts, donuts, etc. This will become a helpful tool in your kitchen and you can purchase an adjustable one for any application. The one I use is available here on Amazon and is super easy to use.
To begin building this dinner, begin with the rice and press firmly into the mold and sprinkle with salt and pepper. Remember that layers should always be seasoned. Removed the mold, the rest can be assembled by hand. Secondly, gently add your chicken on top of the rice. Place the sweet potato on top and garnish with jalapeños, salt and pepper and sriracha dots. The nice thing about most standard sriracha bottles come with a perfect tip to make these dots. Super easy and if you’re nervous to put that last step on the plate, just practice on cutting board, tin foil, counter top, paper plate, etc.