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.

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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.

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💬 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!

Supper in Spain (Sorta) – Easy Garlic Tomato Meatballs for Any Night

Bring the bold flavors of Spain to your kitchen with this easy albondigas recipe—juicy Spanish meatballs in a garlic tomato sauce, ready in under 30 minutes. Perfect for a spring weeknight dinner!

Supper in Spain (Sorta) – Easy Garlic Tomato Meatballs for Any Night

There’s something about a cozy tapas bar that makes you feel like you’ve been whisked away to a hidden corner of Spain. We recently ducked into one on a whim—and let me tell you, it was the albondigas, or Spanish meatballs, that completely stole the show. Tender, juicy, and swimming in the most garlicky tomato sauce I’ve ever tasted, they were the kind of dish that made us pause mid-bite and say, “Okay, we have to try making this at home.”

So here we are—with this easy, spring-friendly version of Spanish meatballs in garlic tomato sauce, perfect for a relaxed weeknight dinner. They’re simple to prep, big on flavor, and the simmered sauce gets a little lift from white wine, paprika, and cumin. Pair with crusty bread, a crisp salad, or even some roasted potatoes for a full-on tapas-inspired meal at home. Trust me: one bite of these meatballs, and you’ll be dreaming of Spanish sunsets too.

I made my meatballs a little bigger than the tiny ones you'd typically find in a small tapas dish—a bit more satisfying for dinner. I served them over rice, which soaked up all that rich, garlicky tomato sauce beautifully. But honestly, they’re super versatile: you can serve them just as they are for a lighter bite, or pair them with pasta, quinoa, salad greens, or warm crusty bread for scooping. No matter how you plate them, it’s an easy weeknight dinner that feels a little extra special.

Enjoy!

What Ingredients do I need?

🛒 Basic Shopping List

Produce:

• Garlic
• Yellow onion
• Fresh parsley

Meat & Dairy:

• Ground beef
• Egg
• Milk

Pantry:

• Breadcrumbs
• Crushed tomatoes (canned)
• Dry white wine
• Olive oil
• Paprika
• Cumin
• Salt
• Black pepper

Optional Serving Ideas (Choose Your Favorites!):

• White or brown rice
• Pasta
• Crusty bread
• Salad greens
• Roasted potatoes

Substitutions and Variations

Substitutions

Missing an ingredient or want to switch things up? Here are a few simple swaps that work beautifully in this recipe:

• Ground Beef: Feel free to use ground turkey, chicken, or even a plant-based ground for a lighter or vegetarian version.

• Milk: Any unsweetened milk will work here—dairy or non-dairy (like almond, oat, or soy).

• Breadcrumbs: Panko, crushed crackers, or even cooked quinoa can be used if you’re out of traditional breadcrumbs.

• White Wine: No wine? No problem. Swap with low-sodium chicken broth or vegetable broth for a similar depth of flavor.

• Paprika: Use either smoked paprika or regular paprika.  Even a pinch of chili powder will still give great flavor.

• Cumin: You can leave it out if needed, or replace it with a pinch of ground coriander or even a little extra paprika for warmth.

• Crushed Tomatoes: Diced tomatoes (with a quick blend) or tomato sauce can be used in a pinch.

Variations

Want to put your own spin on these Spanish-inspired meatballs? Here are a few tasty ideas to try:

• Mini Tapas-Style Meatballs: Roll the meatballs smaller (about 1 tablespoon each) for a more traditional tapas feel—perfect for party platters or appetizers.

• Spicy Kick: Add a pinch of red pepper flakes or a chopped chili to the tomato sauce for some heat.

• Cheesy Twist: Mix in some grated Manchego or Parmesan into the meat mixture for extra savory flavor.

• Herb Swap: No parsley? Try fresh cilantro or basil for a slightly different herbal note.

• Stuffed Meatballs: Place a small cube of cheese (like mozzarella or Spanish Mahón) in the center of each meatball for a gooey, melty surprise.

• One-Pot Option: Instead of baking, brown the meatballs directly in the skillet, then pour in the sauce and simmer—less cleanup, same great taste.

• Add Veggies: Stir in sautéed spinach, bell peppers, or chopped zucchini to the sauce for a veggie-packed version.

Kitchen Tips and Notes

• Don’t Overmix the Meat: When combining your meatball mixture, use your hands and mix gently. Overworking the meat can make the meatballs dense instead of tender.

• Uniform Size = Even Cooking: Use a cookie scoop or spoon to portion your meatballs evenly so they bake at the same rate.

• Make Ahead Friendly: You can prep the meatballs in advance and refrigerate them for a few hours before baking. You can even freeze them (raw or cooked) for future meals.

• Deglaze with Wine: After sautéing the onions and garlic for the sauce, the wine helps lift all the flavorful bits off the pan—don’t skip this step if you’re using wine!

• Adjust Seasoning at the End: Once the sauce has simmered and the meatballs have absorbed the flavors, give it a final taste and adjust the salt and pepper if needed.

• Serving Sauce Matters: Spoon extra garlic tomato sauce over the top when serving—don’t let any of it go to waste!

• Leftovers Reheat Well: These meatballs make delicious leftovers! Store in the fridge for up to 3 days or freeze in portions for a future easy meal.

💬 Let’s Chat!

Have you ever tried Spanish albondigas at a tapas bar—or made your own at home? I’d love to hear how you serve your meatballs! Do you go the traditional route with small bites and crusty bread, or lean into a cozy bowl over rice or pasta like I did? Drop your thoughts in the comments below or tag me on Instagram @sliceofsouthern-let’s swap ideas!

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    RECIPE IS DOWN BELOW👇     

Easy Weeknight Dinners: Rustic Farro & Chicken Medley

Wholesome Comfort in Every Bite: A One-Pan Wonder with Rustic Flavors of Farro, Chicken, and Greens.

Rustic Farro & Chicken Medley

The Rustic Farro & Chicken Medley is a one-pan dish that combines hearty grains, tender chicken, earthy mushrooms, and vibrant Swiss chard for a meal that’s as wholesome as it is delicious. This skillet meal is a celebration of simple ingredients coming together to create something extraordinary. With the chewy texture of farro, the richness of sautéed vegetables, and the protein-packed goodness of chicken, every bite is a perfect balance of flavor and nourishment.  It’s also a fantastic way to repurpose leftovers—if you have cooked farro from your Garlic-Lemon Pork with Farro and Kale recipe, it’s the perfect base for this dish!  This clever use of leftovers makes this meal not only tasty but also incredibly convenient to whip up.

This dish is perfect for busy weeknights when you want a satisfying meal without the hassle. It’s equally impressive for casual gatherings with friends or family, thanks to its rustic charm and colorful presentation. Whether served straight from the skillet for a comforting dinner or prepped ahead for an easy weekday lunch, the Rustic Farro & Chicken Medley is sure to become a staple in your recipe rotation. Give it a try—you’ll love how simple and versatile this dish is to make, and your taste buds will thank you!

Enjoy!

What Ingredients do I need?

Protein

• boneless skinless chicken breasts

Vegetables

• carrots
• onion
• Baby Bella mushrooms (2 8oz pkgs)
• Swiss chard
• garlic

Grains

• Farro (2 cups cooked; buy uncooked if needed)

Pantry/Condiments

• Olive oil 
• White wine
• Chicken broth - Better than Bouillon is a good option here for flavor and it's easy to make 1/2 cup of broth.  

Spices/Seasonings

• Paprika 
• Dried thyme 
• Salt and pepper

Cheese

• Fresh grated Parmesan cheese 

Substitutions and Variations

Substitutions

• Grains:  Use quinoa, barley, brown rice, or Israeli couscous as a substitute.

• White wine:  Substitute with chicken broth, vegetable broth, or a splash of apple cider vinegar or lemon juice.

• Chicken broth:  Vegetable broth or water with a bouillon cube works well.

• Parmesan cheese: Use Pecorino Romano, Grana Padano, or a sprinkle of nutritional yeast for a dairy-free option.

Variations

• Mediterranean Twist:  Add sun-dried tomatoes, olives, and a sprinkle of feta cheese in place of Parmesan.  Use a pinch of oregano or Italian seasoning instead of thyme.

• Creamy Version:  Stir in 1/4 cup heavy cream or Greek yogurt at the end for a creamy texture.

• Vegetarian Option:  Skip the chicken and add chickpeas, tofu, or white beans for protein.  Use vegetable broth instead of chicken broth.

• Autumn Harvest:  Include diced sweet potatoes, or parsnips alongside the carrots.  Sprinkle with toasted pumpkin seeds for crunch.

• Asian-Inspired:  Swap the thyme for ginger and soy sauce, and add a drizzle of sesame oil.  Replace Parmesan with a sprinkle of toasted sesame seeds or scallions.

• Herbaceous Delight:  Add a mix of fresh herbs like parsley, dill, or basil at the end for a burst of freshness.

Kitchen Tips and Notes

Tips

• Cook Farro Ahead of Time or use leftovers:  If you don’t have leftover farro, cook it in advance and store it in the fridge.

• Even Cutting:  Dice the vegetables and chicken into uniform pieces for even cooking and better presentation.

Notes

• Meal Prep Friendly:  This skillet meal reheats beautifully, making it ideal for meal prep. Store leftovers in an airtight container for up to 3-4 days in the fridge.

• Versatility is Key:  This dish is incredibly adaptable. You can easily swap ingredients based on what you have available or to suit dietary preferences. It's a great way to use up leftover grains, vegetables, or proteins.

     Equipment You May Need     

• Sharp Knife – Essential for dicing vegetables, slicing mushrooms, and cutting chicken into bite-sized pieces.
• Cutting Board – Use a sturdy cutting board for prepping chicken and vegetables. Consider using separate boards for meat and produce.
• Serving Dish – If transferring the dish for serving, a shallow platter or wide bowl is great for presentation.
• Spatula or Tongs – To flip or toss the zucchini halfway through roasting, ensuring even cooking.
• Measuring Cups & Spoons: For accurately measuring ingredients like broth, wine, and seasonings.
• Spoon:  A wooden spoon or heat-resistant silicone spatula works best for stirring and scraping the pan.
• Large Skillet or Sauté Pan - A heavy-bottomed, wide skillet is perfect for cooking everything in one pan. Non-stick or stainless steel works well.
• Farro - a great grain.  Make sure to get pearled farro which cooks faster.

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Rustic Farro & Chicken Medley

serves 4


2 tablespoons olive oil 

1 pound chicken breasts, cut into bite-sized pieces

1 teaspoon paprika 

1 clove garlic, minced 

1 large carrot, small diced
1/2 medium onion, diced
16 oz Baby Bella mushrooms, sliced
1/2 bunch Swiss chard, chopped (stems separated from leaves)

1/4 cup white wine
1/2 cup chicken broth
1/2 teaspoon dried thyme

2 cups cooked farro
Salt and pepper to taste
1/4 cup grated Parmesan cheese 

Cook the Chicken:  Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.  Season the chicken pieces with salt, pepper, and paprika.  Stir fry the chicken for 4-5 minutes until golden brown, turning the chicken often until cooked through.   Add in the garlic and stir to coat, 30 seconds.   Remove chicken from the skillet and set aside.

Sauté the Vegetables:  In the same skillet, add the remaining olive oil if needed.  Sauté the onion and carrots, 3-4 minutes until softened.  Add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.  Add is the Swiss chard leaves and cook, stirring until wilted.  Season with salt and pepper.  Add the white wine to the skillet and allow to cook down 1 minute.  Add in the chicken broth.

Return the chicken and any accumulated juices to the skillet, along with the cooked farro.  Sprinkle with dried thyme.  Cook for 2-3 minutes, heating up the ingredients and allowing the flavors to blend.  Add in the Parmesan cheese and stir to combine.   Adjust the seasoning with additional salt and pepper.  Serve directly from the skillet or serve in individual plates.

New Year's Intention: Slow Cooker Italian-Style Beef Stew

Start your New Year’s healthy eating intentions with this hearty Slow Cooker Italian-Style Beef Stew—a wholesome, flavor-packed dish loaded with lean protein, vibrant veggies, and nourishing ingredients to keep you on track!

Slow Cooker Italian-Style Beef Stew

Happy 2025! I love kicking off each year by embracing my healthy eating goals with a hearty, nutritious soup. This year, I came across a Slow Cooker Italian-Style Beef Stew recipe that sounded amazing. With a few adjustments, it turned into a hearty and flavorful dish—perfect for starting the year on a healthy note!

This Slow Cooker Italian-Style Beef Stew is a hearty, comforting dish packed with bold flavors and wholesome ingredients. Tender chunks of beef chuck roast simmer alongside gold potatoes, carrots, celery, and cannellini beans in a rich tomato-based broth enhanced with red wine, garlic, and Italian herbs. The slow cooker does all the work, creating a melt-in-your-mouth texture and a deeply savory flavor profile. Finished with a touch of cornstarch for the perfect thickness, this stew is as nourishing as it is delicious, making it an ideal choice for a cozy, healthy meal any day of the week.

This dish is the perfect recipe for anyone looking for a delicious, nutritious, and low-effort meal. With minimal prep time and the convenience of a slow cooker, it’s an easy way to enjoy a comforting, homemade dinner without spending hours in the kitchen. Simply chop your ingredients, toss them into the slow cooker, and let it work its magic while you go about your day. The result is a tender, flavorful, savory, and aromatic stew the whole family will enjoy.   Whether you’re meal prepping for the week or feeding a family, this dish is a stress-free and satisfying choice! 

What Ingredients do I need?

Produce

• 1 ½ pounds gold potatoes
• 3 medium carrots
• 3 celery stalks
• 1 medium onion
• 6 cloves garlic

Meat

• 2 ½ pounds beef chuck roast

Canned Goods

• 1 (15 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 (15 oz) can cannellini beans

Liquids

• 2 cups low-sodium beef broth
• ¾ cup red wine

Spices and Seasonings

• dried thyme
• dried oregano

Other

• cornstarch - used for thickening the broth

Substitutions and Variations

Substitutions

• Dried Thyme and Oregano: Swap with Italian seasoning or fresh herbs like rosemary and basil.

• Red Wine: Replace with additional beef broth, grape juice, or a splash of balsamic vinegar for depth.

• Cannellini Beans: Swap with great northern beans, chickpeas, or omit for a lower-carb option.

• Diced Tomatoes: Use fresh chopped tomatoes or crushed tomatoes for a slightly different texture.

• Beef Chuck Roast: Replace with stew meat or beef brisket.

• Gold Potatoes: Use red potatoes, russet potatoes, or even sweet potatoes for a slightly different flavor.

Variations

• Herb Lovers:  Use fresh rosemary, thyme, and basil for a more aromatic and herbaceous flavor.

• Low-Carb Version:  Skip the potatoes and beans, and replace them with cauliflower florets or zucchini for a low-carb alternative.

• Vegetarian Option:  Replace the beef with mushrooms (like portobello or cremini), double up on the beans, and use vegetable broth for a vegetarian version.

Kitchen Tips and Notes

• Use the Right Cut of Meat:  Choose beef chuck roast or another well-marbled cut, as it becomes tender and flavorful when slow-cooked. Trim excess fat for a leaner stew.

• Chop Ingredients Uniformly:  Cut the vegetables into even pieces to ensure they cook evenly. Aim for larger chunks to prevent them from becoming too soft during the long cooking process.

• Layer Ingredients Correctly:  Place the vegetables at the bottom of the slow cooker, followed by the meat, and pour the liquid over everything. This ensures even cooking and flavor distribution.

• Taste and Adjust Seasonings:  Taste the stew near the end of cooking and adjust salt, pepper, or herbs as needed for a perfectly balanced flavor.

• Thicken Without Lumps:  When adding the cornstarch mixture, whisk it well and stir it in gradually to avoid lumps. Let it simmer for a few minutes to thicken properly.

• Great for Leftovers: The stew stores well and tastes even better the next day as the flavors deepen. Refrigerate for up to 3 days or freeze for up to 3 months.

• Bonus Tip:  Serve with crusty bread and a side salad for a complete meal. 

     Equipment You May Need     

• All Clad Slow Cooker - I own this and it is the best slow cooker I've ever had.

• CrockPot Slow Cooker - This is a great manual model

• Chef's Knife 8" - a staple in every kitchen

• Cutting Board - great board - it has one side with compartments for charcuterie use and the other side is solid flat with grooves for catching juices.

• Soup Bowls  - nice wide and deep bowls perfect for stew!

     Other Delicious Soups     

• Simple Pasta Fagioli

• Slow Cooker Arroz con Pollo

• Chicken Pot Pie Soup

• Instant Pot Lemon Chicken & Rice Soup

• Tomato Gnocchi Soup

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Slow Cooker Italian Style Beef Stew


Serves 6-8


1 ½ pounds gold potatoes, cut into quarters
3 medium carrots, cut diagonally into 1-inch pieces
3 celery stalks, cut diagonally into 1-inch pieces
1 cup chopped onion
6 cloves garlic, minced
2 ½ pounds beef chuck roast, trimmed and cut into 2-inch chunks
1 15-ounce can diced tomatoes
1 (6 oz) can tomato paste
2 cups low-sodium beef broth, divided
¾ cup red wine
1 teaspoon salt
1 teaspoon ground pepper
1 tsp. dried thyme
1 tsp. dried oregano
2 teaspoons cornstarch
1 (15 oz) can cannellini beans, rinsed

Combine potatoes, carrots, celery, onion, garlic, and beef in a 6-qt. or larger slow cooker. Stir together tomatoes, tomato paste, 1¾ cups broth, wine, salt, and pepper; pour over the beef mixture. Sprinkle in the dried herbs.

Cover and cook on "Low" 8 hours or on "High" for 5-6 until beef is tender. 

Whisk together cornstarch and the remaining ¼ cup broth in a small bowl; stir into the stew. Gently stir in beans; cook, uncovered and stirring occasionally, until the stew is thickened and the beans are heated through, 10 to 15 minutes.

Adapted from:  Eating Well