Reinvention Queen Sails Into Port with Shrimp Salad with Creamy Horseradish Sauce

Reinvention Queen uses the the rest of those golden shrimp as well as a few leftover delicious scallops in a quick to assemble even making the copy cat version but reinvented Arline Style Creamy Horseradish Sauce that is so good you will be tempted to drink it but save it for Roast Beef Sandwiches or other dishes like salmon. Ok, enough of my reinventing and waste not, want not theory and off to how to use leftovers along with fresh herbs from my garden, and even cucumbers and red onions from the fridge.

FRIED OR GRILLED SHRIMP SALAD

If using leftover shrimp and in this one, leftover seared scallops, warm in air fryer over or you can warm in a saute pan without any oil. I set for 3 minutes in air fryer oven and they were perfectly warm. Set aside.

4 Slices of Bacon (optional but yummy) Fried and drained on paper towel to be crunched before adding to salad.

1 pkg of super greens in bag for convenience or make two bowls of variety of salad greens. I use my kitchen shears to cut the pieces into bite size. You can adjust amounts but this made two hearty salads.

Chopped garden tomatoes or you can use cherry or grape tomatoes.

1/4 sweet onion grated so you don’t taste a lot of onion. By grating the onion, it allows some of the juice to blend in the salad.

Cucumbers and red onions with a little bell pepper is chopped from the prepared cucumber onion salad that is available in most delicatessens. I buy it in quart size to add to salads or as a side dish. I used about 10 of the cucumber slices cubed.

Feta cheese or even goat cheese is sprinkled into bowl of greens. Your decision as this is optional but it was a great addition.

Salt and pepper as well as some fresh herbs can be added: Dill and chives were my selection for this salad.

Mix together and dress the salad with shrimp, scallops if you included, bacon bits, and the following dressing (sauce) Add your favorite crackers or place the salad in a tortilla baked shell (one of the pictures will demonstrate the tortilla bowl).

This is my Fried Shrimp Scallop Salad with my version of Horseradish Sauce.
My Creamy Horseradish Sauce. My daughter and I created this sauce a few months ago. Delish!

 Copy Cat Creamy Horseradish Sauce

1/4 grated onion

1/2 cup Sour Cream

1/2 cup Mayo (Hellmans)

2 T. Honey

2 T. Dijon Mustard

2 T Lemon Juice

2 T. Worcestershire Sauce

1 tsp. Garlic Herb Seasoning

1tsp. Onion Powder

3 T. Horseradish Sauce

Chives and Dill weed (fresh)

Salt and Pepper to taste

Mixed dry herbs to taste 

Mix all ingredients together and refrigerate at least 30 minutes. 

Here is the salad in a tortilla shell which I turned a muffin pan upside down and placed the shells around the raised circle and placed in oven 400 degrees until toasty.
Shrimp up close for yumminess.

Grilled Shrimp can be used for this same salad.

We grill a lot of shrimp at a time and get busy reinventing ways to have a different dish each time.

It is a Shrimp Delight Salad. Endless Combo Possibilities.

Reinvention Queen Notes: As you can see, you can stretch a “Cook Once, Eat Many” task into several delicious but quick and easy by using things on hand and making wise and fresh choices. Use herbs, seasonings, sauces, vegetables, fruits, nuts, and cheeses and get creative. I would love to see how you would created dishes by reinventing what “you’ve got.”

Until We Cook Again…Happy Meals…..Reinvention Queen….Arline Miller

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third Party Material, is sourced, if known to original location/author for credit references.

Reinvention Queen reinvents Lemon Parmesan Chicken to Chicken and Stuffing

As a cook that loves to reinvent dishes into an entirely different dish without too much work, this is one of my success stories. I had reinvented two dishes from the original Lemon Parmesan Peppercorn Chicken that you will see photos below. Loving how creative the other dishes had turned out but still having some of the chicken, I created this recipe and it was a hit, Chicken and Stuffing Made Easy.

This is the Lemon Parmesan Peppercorn Chicken served.
The original Lemon Parmesan Peppercorn Chicken baking.

Third time’s a charm. Repurposed the remaining delicious Lemon Parmesan Peppercorn Chicken into bite size pieces. Oil a pan and place chicken, two cans cream of chicken soup, 1 cup of chicken broth, and 1 box of Stove Top Stuffing. Cook until blended and pour into buttered casserole. Top with a few pats of butter and sprinkle with dried onion bits. Place in oven for 20 minutes 375° and then turn to broil to toast the top until golden brown. It took 5 minutes on lower rack. If you love dressing this is about as simple as it gets. Remember I had the meal using the breasts as main course; 2nd meal I used the chopped breasts with Alfredo sauce & Parmesan and this meal completed my usage of the chicken breasts. Now this dish sits and rests until dinner. BTW, a quick tip: I don’t have cranberry sauce but I do have a jar of hot pepper jelly which will be an easy substitute.

This is the Chicken with stuffing while baking.
What a beautiful and tasty dish made quickly and easily from leftovers.

This concludes the Reinvention Queen’s Chicken Remakes and I will move on to other meals and recipes, but today is my husband’s birthday and later, we have the Nana’s Praline Pecan Cake (not my recipe but a good one which can be googled) and Homemade, yes you read it right, Vanilla Ice Cream with most of our grandchildren of Greg’s son and wife. Until We Cook Again….Happy Meals….Arline Miller.

(C) Copyright 2012 – 2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material is sourced to original location/author if known for credit references.