I’ve got something a little different for you today. My friend Stacie Billis has a new cookbook out, called Winner! Winner! Chicken Dinner*. I thought it would be fun—and helpful—for you all to meet her. She’s made a pretty cool offer: If you tell us what’s in your pantry right now, she’ll help you figure out how to turn it into a chicken dinner. That assumes you’re not a vegetarian, of course. If you are, this probably isn’t the cookbook for you…
So, what have you got that needs using? Stacie’s really good at this, so feel free to challenge her with that jar of whatever you bought on a whim ages ago and never found a way to use. Comment below!
One lucky commenter will receive a copy of the book, too, so let’s get talking. The winner will be chosen randomly on Thursday and notified by email.
* That’s an Amazon affiliate link, so if you buy a copy I’ll receive a small percentage.
Chicken breasts, spinach, parmesan cheese, tomato sauce, random veggies like bell peppers and brussel sprouts and string beans. I have soy sauce and sesame oil.
Tons of rice and pasta. I have some avocados too. There was no chicken at the store except frozen breasts so that’s what I have despite it not being my preference. Urgh! I can’t seem to figure out how to get food delivery in time without running out since we are very much in the eye of the pandemic storm and have limited grocery store runs completely so I feel like it’s random ingredients all week long!
I have 14oz of beautiful chicken thigh meat cooked in the slow cooker. It's pretty bland, because I forgot and used water instead of stock. But I'd like something faux Mexican for Cinco de Mayo.
I've got avocados, rice, kidney beans, black beans, chipotles in adobo, canned tomatoes, salsa, jarred jalapeños, a decent spice collection, garlic, onions, leeks etc. Veg includes lettuce, tomato, beets, acorn and butternut squash, broccoli, a very small amount of asparagus, carrots, beets (but maybe not enough time to cook the beets unless I start nowish). We have no lime or cilantro, but have lemon, orange and clementine for citrus.
I also have corn and flour tortillas and lots of cheeses (pepper jack, mozzarella, cheddar, Monterey Jack, feta, gouda, gruyere, part).
Okay, Stacie, here's a toughie! I bought Trader Joe's Amba Mango Sauce on a whim a few months back (https://www.traderjoes.com/digin/post/amba-mango-sauce). Their rec is to make a falafel wrap with it, which sounds doable but the problem is that I don't really...love??...the sauce. It's far more fermented tasting than I expected (yes, I read the package when I got it!). The real question is how do I temper that fermented taste? I tried a few squirts in a salad dressing and it totally overpowered everything. Any recommendations?
Fun! I have chicken breasts, green lentils, coconut milk, and a garlic ginger paste that seem like they should go together but I'm not sure with what. Also have tomatoes, onion, pepper, and sweet potatoes
I bought a bag of dried yellow split peas and have no idea what to do with them! I'd love to turn them into a meal with some of the chicken thighs I have in the freezer. I have a pretty well stocked pantry, so probably have anything you can suggest!
True quarantiner here, thanks for looking out for us Staci! I've got Chicken, chickpeas, potatoes, diced tomatoes and beets. Thanks again for your help!
Beets, potatoes, broccoli, broccolini, onions and a heck of a lot of cilantro! Black beans, diced tomatoes and rice in the pantry. So fun and adore your podcast!
Cubed/roasted beets, rutabagas, parsnips, russet potatoes, 2 heads of celery (yes I got an end-of-winter produce box...). Congrats on the book, Stacie!
My daughter delivered an assortment of Thai seasonings - tamarind paste, curry, lime leaves, basil, hot sauces, etc. Other than my go-to Panang Curry, what can I make? I always have chicken thighs in the freezer. Help me use the pantry!
Oh! I love this... I have two small chickens, both around 2.25 lbs I got in my CSA in place of one larger bird. What's the best way to deal with smaller chickens? I have a bunch of carrots. Rice. Thanks!
OMG how amazing is Stacie? Thank you so much for all your inventive ideas!
Leftover chicken, cabbage, sweet potatoes, quinoa, avocado, canned tomatoes. Dairy free a plus!
My family doesn’t really like chicken, but I prefer it to other meats. I’d love to use this book to meal prep for lunches for myself
And I love stacies podcast “Didnt I just feed you?”
Chicken breasts, spinach, parmesan cheese, tomato sauce, random veggies like bell peppers and brussel sprouts and string beans. I have soy sauce and sesame oil.
Tons of rice and pasta. I have some avocados too. There was no chicken at the store except frozen breasts so that’s what I have despite it not being my preference. Urgh! I can’t seem to figure out how to get food delivery in time without running out since we are very much in the eye of the pandemic storm and have limited grocery store runs completely so I feel like it’s random ingredients all week long!
I have 14oz of beautiful chicken thigh meat cooked in the slow cooker. It's pretty bland, because I forgot and used water instead of stock. But I'd like something faux Mexican for Cinco de Mayo.
I've got avocados, rice, kidney beans, black beans, chipotles in adobo, canned tomatoes, salsa, jarred jalapeños, a decent spice collection, garlic, onions, leeks etc. Veg includes lettuce, tomato, beets, acorn and butternut squash, broccoli, a very small amount of asparagus, carrots, beets (but maybe not enough time to cook the beets unless I start nowish). We have no lime or cilantro, but have lemon, orange and clementine for citrus.
I also have corn and flour tortillas and lots of cheeses (pepper jack, mozzarella, cheddar, Monterey Jack, feta, gouda, gruyere, part).
Okay, Stacie, here's a toughie! I bought Trader Joe's Amba Mango Sauce on a whim a few months back (https://www.traderjoes.com/digin/post/amba-mango-sauce). Their rec is to make a falafel wrap with it, which sounds doable but the problem is that I don't really...love??...the sauce. It's far more fermented tasting than I expected (yes, I read the package when I got it!). The real question is how do I temper that fermented taste? I tried a few squirts in a salad dressing and it totally overpowered everything. Any recommendations?
Fun! I have chicken breasts, green lentils, coconut milk, and a garlic ginger paste that seem like they should go together but I'm not sure with what. Also have tomatoes, onion, pepper, and sweet potatoes
I bought a bag of dried yellow split peas and have no idea what to do with them! I'd love to turn them into a meal with some of the chicken thighs I have in the freezer. I have a pretty well stocked pantry, so probably have anything you can suggest!
True quarantiner here, thanks for looking out for us Staci! I've got Chicken, chickpeas, potatoes, diced tomatoes and beets. Thanks again for your help!
Beets, potatoes, broccoli, broccolini, onions and a heck of a lot of cilantro! Black beans, diced tomatoes and rice in the pantry. So fun and adore your podcast!
Cubed/roasted beets, rutabagas, parsnips, russet potatoes, 2 heads of celery (yes I got an end-of-winter produce box...). Congrats on the book, Stacie!
We have onions, yukon potatoes, asparagus, cucumbers! :) Congrats on the new cookbook, Stacie!
Sweet potato chicken breast carrots potatoes
My daughter delivered an assortment of Thai seasonings - tamarind paste, curry, lime leaves, basil, hot sauces, etc. Other than my go-to Panang Curry, what can I make? I always have chicken thighs in the freezer. Help me use the pantry!
Oh! I love this... I have two small chickens, both around 2.25 lbs I got in my CSA in place of one larger bird. What's the best way to deal with smaller chickens? I have a bunch of carrots. Rice. Thanks!
Asparagus, chicken, feta cheese, and white beans!