What to do when you have leftovers from a roasted chicken? Meatballs are always a good option.
Today I am sharing a nice recipe of a main dish or as an appetizer, roasted chicken meatballs with applesauce.
Main Dish
Roasted vegetable salad with smoked mackerel
Roasted vegetable salad that you can prepare tonight for tomorrow´s lunch. Red pepper, aubergine, onion and garlic, roasted in the oven and with Dutch smoked mackerel. A great combination for a different fresh salad.
I used smoked mackerel but you can use, tuna, bonito, anchovies or just skip the fish and keep it 100% vegan. All of them are great combinations.
Anchovies marinated in vinegar
Anchovies Marinated in Vinegar – boquerones en vinagre – are one of the most traditional Spanish recipes. Soft fresh anchovies `cooked´ in vinegar with garlic flavour. Get a large piece of bread as you will need it.
Slow Cooker Chicken – basic recipe
The recipe I am sharing today is the basic recipe that I used when I started using the slow cooker, no special sauce or anything, just a whole chicken and few ingredients, easy and amazingly tender.
Mackerel Empanada – Empanada Gallega
Mackerel empanada, Galician empanada or Empanada Gallega, I usually make it with canned tuna but last year I tried to make it with fresh mackerel… and the result was amazing.
Homemade easy dough and a juicy vegetables and fish filling, the result is amazing.
Swiss Chard with almond sauce
Swiss chard with almond sauce, quick to make and really tasty.
It is swiss chard season so the best time to cook them.
Oven-baked hake with roasted potatoes
Oven-baked hake with roasted potatoes is one of my favourite dinner ideas. It is simple, healthy, quick and delicious!
Roasted mushroom tacos
Roasted mushroom tacos with garlic yogurt sauce, my absolutely favourite vegan tacos. Soft and roasted mushrooms with garlic yogurt sauce, it is the perfect fresh combination.
I used classic yogurt but you can change it for soy yogurt to make it 100% vegan.
White asparagus stuffed with mushrooms
White asparagus stuffed with mushrooms, if you try them you will not eat asparagus any other way.
White asparagus roasted in a pan over a green creamy sauce and stuffed with soft mushrooms. Easy to make and a nice combination to eat seasonal white asparagus in a different way. I added a bit of Gorgonzola to the green sauce but you can skip it to make it 100% vegan or add 1/2 tablespoon of nutritional yeast.