Leftovers Transformed: Pearl Couscous Risotto with Chicken & Greens

Transform leftover chicken and pantry staples into a creamy pearl couscous risotto. A quick, one-pot meal that feels fresh, hearty, and elegant.

Leftovers Transformed: Pearl Couscous Risotto with Chicken & Greens

Sometimes the best meals aren’t planned—they’re discovered. Inspired by Cook What You Have from Milk Street, this recipe proves that a few simple ingredients and a touch of creativity can turn leftovers into something extraordinary.

I had two leftover grilled chicken breasts and my normal "go-to" would be to just slice them and throw them in a salad, but I consulted this book to see what they would make with that chicken and new inspiration had me cooking a fabulous yet easy dinner...and I didn't have to go to the grocery store!  In this dish leftover or even rotisserie chicken is married with pantry staples like pearl couscous and sun-dried tomatoes, then comes together in a risotto-style dish that feels fresh, hearty, and completely new. A handful of arugula adds a peppery brightness at the end, while a sprinkle of Parmesan (optional, but highly recommended) ties everything together.

This book isn’t just about making dinner—it’s about transforming what’s already in your kitchen into a dish that feels like it belongs on a restaurant table. Cozy, simple, and surprisingly elegant, it’s a perfect reminder that great cooking starts with what you already have.  I highly recommend purchasing Cook What You Have to activate your creative cooking juices.  Try out this recipe and see how leftovers can be re-imagined into a wonderful new dish.

Enjoy!

What Ingredients Do I Need?

• Pre-cooked chicken breasts (or rotisserie chicken): Shredded for easy incorporation.

• Pearl couscous: Provides a risotto-like texture while cooking faster than rice.

• Olive oil: For sautéing vegetables and adding richness.

• Garlic: Fresh and minced for aromatic depth.

• Baby carrots: Adds sweetness and texture; chopped for even cooking.

• Sun-dried tomatoes (oil-packed): Brings a savory, tangy punch.

• White wine: Helps deglaze the pot and infuses flavor (can substitute).

• Baby arugula: Peppery and fresh; wilts quickly to finish the dish.

• Kosher salt & freshly ground black pepper: Essential for seasoning.

• Optional Parmesan: Adds a final touch of creaminess and umami.

Substitutions and Variations

This dish is really about leftover and using what you have on hand.  Here are some substitutions and variations if you don't have a particular ingredient.  Experiment!

• Grains: Swap pearl couscous with orzo, farro, or even short-grain rice for a different texture.

• Greens: Use spinach, kale, or Swiss chard instead of arugula.

• Vegetables: Bell peppers, zucchini, or peas make great add-ins for extra color and flavor.

• Protein: Try shredded turkey, leftover roast pork, or even chickpeas for a vegetarian version.

• Wine Substitute: Use chicken broth with a splash of lemon juice or white wine vinegar for a similar brightness.

.

Kitchen Tips and Notes

• Stir the couscous often and vigorously during cooking—just like risotto—to release starch and create a creamy texture.

• Pre-shredding the chicken makes for even distribution and faster cooking.

• A wide, heavy-bottomed pot works best to prevent sticking and ensure even heat.

• Leftovers store well in the fridge for 2–3 days and can be reheated with a splash of broth or water to loosen.

"Set the Mood"

Picture a cozy evening where dinner feels special but takes only a handful of ingredients from your fridge and pantry. The scent of garlic and sun-dried tomatoes fills the kitchen while the couscous turns creamy and rich, reminiscent of classic risotto—but without the constant ladling. Serve it in warm bowls, topped with a sprinkle of Parmesan and a drizzle of olive oil, for a meal that’s both rustic and refined.

Pairings:

• Wine: A crisp Sauvignon Blanc or unoaked Chardonnay.

• Sides: A simple green salad or roasted vegetables.

• Bread: Warm crusty bread or garlic toast to soak up any remaining sauce.

• Occasion: Ideal for weeknight dinners, cozy date nights, or an elegant meal made from everyday ingredients.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

💬 Let’s Chat!

I'd love to hear what you think of this dish or if you have tried it?  Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

Farmstyle Pumpkin French Toast

The most amazing winter morning breakfast! Perfectly sweet and spicy using leftover canned pumpkin that will melt in your mouth!

Yum

Welcome to Part II of my leftover canned pumpkin recipes.  Last week we made my delectable Small Batch Pumpkin Chocolate Chip Muffins and today we are going to use up the remaining pumpkin in my recipe for:

FARMSTYLE PUMPKIN FRENCH TOAST

A lot of times I struggle between choosing French toast and pancakes.  My mom made both all the time growing up and I think I lean toward pancakes, but every now and then I get a hankering for luscious, decadent French toast.

So I pulled out my mom's old recipe for French toast that she got from her Aunt Grace and tweaked it a bit to create a pumpkin version.  Wonderfully pumpkin pie spiced bread that's dripping with warm cinnamon syrup will make your breakfast irresistible.  You'll have this pile of deliciousness on the table in the time it takes you to say "I'm hungry"!

My great aunt lived on a farm in Oklahoma and she came up with some great homestyle recipes.  I treasure those dearly.  To keep in that tradition use a good country bread that's on the thick side.  It's preferable if the bread is slightly stale as it will soak up all that deliscious custard better.  

Enjoy a great winter breakfast this season using leftover canned pumpkin.  It's a great staple to have in your house, and one the whole family (especially the kids) will enjoy!






Farmstyle Pumpkin French Toast

Yield: 2- 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:


2 large eggs
1/2 cup milk
1/3 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 loaf Country bread, thick sliced 

2 Tablespoons unsalted butter, divided 

Syrup:

1/2 cup maple syrup 

1/2 teaspoon cinnamon

Powdered sugar (optional)

Directions:

In a large bowl, whisk together eggs, milk, pumpkin, pumpkin pie spice, and vanilla. Dip bread slices into the egg mixture, allowing to soak for at least 20 seconds and coating both sides.

Melt 1 tablespoon of butter in a large skillet over medium heat. Add the bread slices to the skillet, working in batches, and cook until evenly golden brown, about 2-3 minutes on each side. Use additional butter and repeat with remaining bread.

Meanwhile in a small pan add maple syrup and cinnamon and simmer over low until heated through but not bubbling.  Stir to combine.  

Serve immediately with maple syrup, garnished with powdered sugar, if desired.

Using Leftovers: Pumpkin Pie Milkshakes

Yum

I usually don't ever have leftover pumpkin pie that I don't know what to do with!

We usually just eat it all...

However, there have been times when we had multiple desserts and just too much pumpkin pie to finish before it gets old.  So I have a delicious and easy way to use that leftover pumpkin pie!

PUMPKIN PIE MILKSHAKES

This shake is the real deal....it's made with actual pie!

You are going to love this Pumpkin Pie Milkshakes.  And the kids?...forget about it!  This drink is really off the hook.  By putting a slice of pie, crust in all into the shake you get a chunky texture that tastes like mix-ins at your favorite ice cream parlor. 

So if you are planning on having pumpkin pie for Christmas make sure to save a couple of slices and make these Pumpkin Pie Milkshakes.  They are soooo good!

Enjoy!






Pumpkin Pie Milkshakes

serves 1-2

1 slice of pumpkin pie (crust and all!)
1 -2 scoops of vanilla ice cream
1/3 - 1/2 c milk
Garnish:  whipped cream, sprinkles

Place all ingredients in a blender.  Turn on blender and blend until all ingredients are combined, leaving a little texture from the crust.

Pour in tall glasses and serve.

Crispy Baked Chicken Flautas

Yum

Recently I had a huge craving for Flautas.  Weird huh?

Believe me I love a good taquito and have ordered them a zillion times over the years eating out at our favorite Mexican restaurants, but I really do love a good Chicken Flauta too.  I think it must be the flour tortilla that turns into this light and flaky yummy goodness when they fry them.

Out here in Los Angeles, our taquitos are made with corn tortillas and the flautas are made with flour tortillas.  So when I make either of them, that's how they have to be.  I grew up with them that way!

The other day we were going out to dinner, intending to eat Mexican food, and I was all set to get me some Flautas.  Well we ended up eating Italian and I was craving the Flautas ever since!  That's when I decided to cook up a big batch of Slow Cooker Shredded Chicken Taco Meat, which I posted the other day in anticipation of making Crispy Baked Chicken Flautas.

CRISPY BAKED CHICKEN FLAUTAS

I decided to bake them to save on all the fat you get when you fry them.  Who doesn't want a healthier Flauta?  These were so easy to throw together and with the chicken already made half the battle was already done.  I added sour cream to the chicken for a creamy filling, along with cheese, and flour tortillas.  I used what I had which were a little large, so I cut the tortillas in half and rolled them up.  I would suggest using a 6 inch fajita size if available.

You guys, these are SO GOOD. The chicken really tastes good and when you bake them at a high temperature they turn nice and crispy. You need to make these ASAP.

Crispy Baked Chicken Flautas

2 - 2 1/2 cups Slow Cooker Shredded Chicken Taco Meat

1/2 cup sour cream
10 fajita size flour tortillas (6 inches)
1/2 cup Monterey Jack cheese, shredded
cooking spray
Garnish:  sour cream, guacamole, salsa

Preheat the oven to 450 degrees.

In a medium bowl add the chicken and the sour cream.  Mix until well blended. 

Spoon several tablespoons of the chicken mixture along the edge of the tortilla.  Sprinkle with a little cheese and roll up.  Place seam side down on a baking sheet.  Repeat with remaining tortillas. 

Spray the flautas lightly with cooking spray. Bake for 8-10 minutes, check them on the other side for cripsness and if they need some crisping on the bottom, turn them over and bake for 2 minutes, if not take them out.   Serve with garnishes.

Slow Cooker Turkey Tortilla Soup

Yum

It's Sunday, it's raining, and I'm so done with the Turkey!

Today's recipe, Slow Cooker Turkey Tortilla Soup, is the perfect dish for using up your leftover turkey meat from Thanksgiving.  I'm getting a little tired of it so I decided that today was the day to use up all the rest of in a fantastic soup. 

You must be saying that tortilla soup is usually made with chicken, but both chicken and turkey are mild enough in flavors that you can substitute either.  And why not?  Turkey is a great protein in a hot bowl of soup.  So if you don't feel like making my Turkey and Wild Rice Soup, this spicy and hearty Latin flavored soup might tickle your fancy!

SLOW COOKER TURKEY TORTILLA SOUP

Most of the ingredients are pantry items which I pretty much keep on stock all the time.  It's as simple as chopping some onion, and then dumping all the ingredients (except the cooked turkey) in the slow cooker and turn it on.  You add the turkey about 45 minutes prior to eating to warm it through. 

There you have it!  A warming soup for a cold day.  One's that's easy to make and has great flavor.

Enjoy!

Slow Cooker Turkey Tortilla Soup

Serves 4

3 cups low-sodium chicken broth
1 15 oz can black beans, rinsed and drained
1 15 oz can diced tomatoes, with juice
1 15 oz can sweet corn, drained
1 4 oz can diced green chiles
4 cloves garlic, minced
2 tsp ancho chili powder
1/2 yellow onion, diced
3 tsp ground cumin
1 1/2 tsp salt

1/2 tsp black pepper

3 cups of chopped cooked turkey

1 1/2 Tbls Wondra (for thickening)

Toppings:  Crumbled tortilla chips, sour cream, avocados, cotija cheese

Add all ingredients to a slow cooker with the exception of the turkey and Wondra. Cook on low 6-7 hours or on high 3-4. 45 minutes prior to serving add the chopped turkey and the Wondra. Stir to combine and turn the heat to high. Cook on high 45 minutes. Serve in bowls with added toppings if desired. 

Leftover Redo: Chicken Sloppy Joes

How do you feel about leftovers?  

Some people love them and some people don't care much about them.  I'm kind of in the 2nd category.  There are only some dishes that I like in their "original form" as leftovers, such as spaghetti or pasta dishes, Chinese food, and pizza, oh...and fried chicken.  The rest seem to lose some of their original texture to me. 

Such as a great chicken picatta.  You won't catch me eating it the next day (nope!) because the chicken always seems to get tougher the next day after being cold.  I don't know, maybe it's me...but that's my quirks on leftovers.  The good thing is that MGG will eat anything, leftover or not! Ha!

There are some items that are excellent for leftovers as "single ingredients", such as rice, beans, roasted vegetables, seasoned and cooked ground beef, chicken, or turkey.  And yes, chicken that has been roasted or poached and then shredded or cubed for different uses.   So while I won't eat a chicken pounded and cooked with a pan sauce in it's original form twice I will eat roasted or poached chicken and turn it into a completely different dish! (Weird huh?)

I love, love, love shredded chicken.  Did you know they sell just shredded chicken in the stores now?  Love that in a pinch, but I usually cook extra chicken just for leftovers, or what I consider "different meals" during the week.

Using my leftover shredded chicken today I made some wonderful sandwiches for our lunch. Using pantry items and wanting something comforting and hot I turned this shredded leftover chicken into the best Chicken Sloppy Joes.  Oh man! These were so good.  Of course sloppy joes are usually made with ground beef...but they are just awesome with any type of meat!  See for yourself!  Don't you want to just dig right in?

Saucy, spicy, and simply delicious!

These are simple to put together with pantry items.  I used my Old School Sloppy Joes sauce recipe and substituted the beef for my leftover chicken.  (Winner!) As long as your have fresh buns or sandwich rolls you are set.  You can even use a rotisserie chicken to make these on the fly if you don't have leftovers.  These are definitely something the kids and the whole family will love.

Enjoy!



Chicken Sloppy Joes

serves 4

1 tablespoon canola oil
1 medium onion, finely chopped
2 1/2 cups cooked shredded chicken
2 cloves garlic, minced
1 tsp kosher salt

1/2 tsp ground black pepper
3/4 - 1 can (13-15 ounces) tomato sauce
1 1/2 tablespoons Worcestershire sauce
4 hamburger buns or soft kaiser rolls, split (toasted optional)

In a large skillet, heat oil over medium-high heat. Add onion and cook until soft about 5 to 7 minutes. Add chicken to skillet and heat through about 3-4 minutes.  Add garlic and stir 30 seconds.  Add salt and pepper and stir to combine.

Stir 3/4 can of tomato sauce and Worcestershire sauce into beef mixture in skillet. Taste for flavoring. Add more tomato sauce or Worcestershire sauce to adjust flavor to your liking. Simmer until thickened, stirring occasionally, 3-4 minutes.

Spoon onto toasted buns, and serve.

Thanksgiving Leftovers: Turkey Tex-Mex Quesadilla

Hi everyone!  I hope you all had a wonderful Thanksgiving spent with loved ones.

Now, what are you gonna do with all that leftover turkey?  Well you could have the classic leftover Thanksgiving sandwich!  Or you can make my Turkey and Havarti sandwich, or how about some Turkey and Wild Rice Soup?

Each of these dishes are perfect for using up that turkey, but today I have a new version.  A Tex-Mex version of a quesadilla.  I wanted some spice in my life so I opted for a little spicy jack cheese, some green chiles and a whole lot of turkey and refried beans!

This was the perfect quick meal.  Of course you could use chicken in this dish but once you spice up the turkey meat, you or your kids would never know that you are eating turkey...again!

That's the beauty of using your leftovers in completely different flavor profiles.  It gives your ingredients a whole new perspective, plus it tastes sooooo good!

Hope you enjoy this variation on a quesadilla.  It's easy to prepare and your meal will be on the table in less than 30 minutes.

Enjoy!




Turkey Tex-Mex Quesadilla

serves 1-2
1/4 - 1/3 cup refried beans, zesty jalapeno (from a 16 oz can)
2 Tablespoons of green chiles (from a 4 oz can)
1/2 cup cooked turkey meat, shredded
1 1/2 Tablespoons of taco seasoning
1/4 cup water
2  flour tortillas, fajita size
1/4 cup of jalapeno jack cheese
1/4 cup of cheddar cheese

In a small sauce pan over low heat add the refried beans. Add the green chilies and stir.  Cook 2-3 minutes until heated through.  (Can also use the microwave for this step).  In a medium skillet over medium heat add the turkey and sprinkle with the taco seasoning.  Stir about 4 minutes to heat through and incorporated the spices. Add water and continue to stir about 3 minutes until sauce is formed and water evaporates.

To assemble:  On one flour tortilla spread the refried bean mixture.  Top with the turkey meat.  Top with both cheeses and then place another flour tortilla on top.  In a clean skillet over medium heat place the quesadilla.  Cook covered for 1-2 minutes per side.  Remove to a cutting board and cut into triangles.  Serve with sour cream and a dollop of salsa if desired.

Thanksgiving Leftovers: Turkey and Swiss Panini

I hope everyone had a wonderful Thanksgiving filled with family and fun!

MGG and I hosted a nice dinner with some friends.  The food was perfect and the company even better!  It's so good to spend time laughing, telling stories, and just enjoying friends.

With that said I was exhausted the next day.  I mean I didn't want to even think about putting all the decorations away and getting the house back in order. After 2 days of cooking (the make ahead items were soooo helpful!)  Least of all was that I really didn't want to put much effort into a meal.  With all the leftovers around I always try and find ways to change them up and utilize them in different dishes.

For lunch I whipped up this wonderful Turkey and Swiss Panini.  A perfect way to use the leftover turkey!  You'll need some good bread, I used a country loaf, some leftover turkey slices, Swiss cheese, and veggies like lettuce and tomato. 
For the spread you can swap out several kinds to make it your own version such as leftover cranberry sauce, artichoke garlic spread, mayo, mustard, even tapenade would be great!

Once you put this together you just cook it in your panini grill, or a grill pan and weight it down with another pan....or break out the Foreman grill...!  All work fine.  Soon you will have a wonderful hearty sandwich.

Here's the recipe for this wonderful sandwich, served with a nice green salad.

For more thanksgiving Leftover ideas click on the link below.
Thanksgiving Leftover Ideas: Let's talk turkey!


Turkey and Swiss Panini

makes: 1 sandwich

2 slices of country bread
spread - mayo, mustard, artichoke spread, cranberry sauce etc.
3 slices of turkey
2 slices of Swiss cheese
tomato slices
lettuce

Spread your choice of sandwich spread on each slice of bread.  Layer turkey, cheese, tomato, and lettuce on one slice of bread and top with the other slice.  Cook in a panini grill until golden brown on the outside and the cheese has melted.  About 6 minutes.  Cut in half and serve.

Game Day Snacks: Sloppy Guiseppe Fries

It's the season for sitting around the TV and watching a great game.

A good football game or the World Series is a great excuse for me to whip up some game day snacks!  It's a must in my book. We were watching the World Series the other night and I felt the urge for something hearty and hot to snack on during the game.  Which led me to whip up something easy; Sloppy Guiseppe Fries!

Hot, meaty and cheesy....my kind of snack!

The best part of this dish is that it uses leftover Sloppy Guiseppe filling from the sandwiches I made the night before.  So all you really need to do it make oven fries, heat the meat filling and put it all together.  An easy 30 minute snack!

So if you are enjoying a great game and want a hearty snack try this dish.  The men and kids in your life will go wild over it!

Sloppy Guiseppe Fries

serves 2

2 medium russet potatoes
2 T. olive oil
1 T Italian seasoning
1 c. Sloppy Guiseppe filling
Garnishes:  shredded mozzarella cheese, diced tomatoes,

sour cream, chives

Preheat oven to 425 degrees.  Peel and cut the potatoes into this wedges.  Drizzle with olive oil and toss to coat.  Sprinkle Italian seasoning and spread out in to a single layer on a baking pan.  Cook until golden brown, about 30 minutes, turning the fries over half way through the cooking time.

Heat the meat filling in a microwave safe bowl on high for 2 minutes, or until hot. Remove fries from the oven and place on a platter.  Top with meat filling.  Add garnishes as desired.  Serve.