Here's one way that I have used up a chicken breast. If the breast is already cooked, then cook onion in step 2 and add chicken pieces to onion in pan to warm them. Chicken & Chunky Pesto on Whole Wheat Spaghetti I made the pesto (the yellow one at left) rather than the food processor as it was such a small amount and it turned out lovely and chunky. Here's the recipe as I made it for the two of us, using half of my usual pesto recipe: 1 chicken breast cut into bite sized strips 1 small onion - sliced 2 portions of whole wheat spaghetti 1/4 teasp sweet smoked Spanish paprika (optional) olive oil for cooking Pesto - this is the halved version: 2 cloves of garlic - minced 1 cup of loosely packed basil leaves - chopped 1/4 cup olive oil 1/4 teasp salt 1/4 teasp fresh ground black pepper 1/4 cup grated parmesan 1/4 cup pine nuts 1/2 teasp water 1. Put a large lidded pot of salted water on to boil for the spaghetti. 2. Prepare chicken and put into a small frying pan with onion and a bit of oil. Saute until cooked, turning and shaking pan.....about 12 minutes or until chicken pieces are cooked and all is lightly browned. Sprinkle with paprika and stir. Put on lid and keep warm while preparing the rest. 3. Meanwhile put in a ceramic mortar the salt, pepper, minced garlic and a few drops of the measured oil. Pound to a medium paste and add pine nuts, pounding some more, then add the chopped basil leaves, grated parmesan and some more of the oil. Continue grinding to a paste then add the rest of the olive oil. If it looks a little dry, add a few drops of water, up to 1/2 a teaspoon. 4. Boil the spaghetti 12 minutes or according to package. Drain and return to pan. Scoop out the pesto with a spoon and spatula and stir it into the spaghetti, mixing well. Serve on heated plates or platter and top with the chicken-onion mixture. Garnish with a sprig of basil and pass around the block of parmesan with a grater. SharonCb

I made candied jalapenos for the first time this year and they are my new best thing. We don't like extreme heat here but appreciate a little so I end up chopping them up and adding to just about everything here lately. I, too, had about 3 pints of leftover syrup and decided to can it as is. Last night I made both chicken and beef enchiladas for our family dinner so I cooked a beef roast in the slow cooker, with a jar of that syrup. WONDERFUL!!! Probably even better over a pork roast. Another odd thing I did.... our local volunteer fire dept has an annual nut/chicken dinner for free-will donation and while I'm not into the nut portions, their chicken is always fabulous. I mixed a little of that syrup in with some ranch to use as a dipping sauce. A friend of mine who can handle a little more heat uses them whole on sandwiches and dips everything in that syrup. I see this is an older thread but I'm always curious about how others use their canned goods so thought I would share. Lori

Unfortunately our leg of lamb was off a spring chicken this year LOL.. too small for decent leftovers, but delicious all the same. Generally when there's a decent sized leg of lamb, I prepare extra veggies as well with it. Roasted carrots, onions, mushrooms, several whole cloves of garlic and a couple whole stalks of celery to act as a raft to roast the lamb on, with potatoes roasted separately ( I DISLIKE soggy bottom roasties lol, and they soak up the gravy drippings). Next day all the leftovers including the gravy go into one pot, add a can of squished whole tomatoes, juice included, add curry ingredients/spices, a few chunked raw potatoes, more mushrooms, and simmer til the potatoes are done, adding a dollop of plain yoghurt if I have it.. add leftover lamb..simmer and YUM! Curried lamb over basmati rice!

Our peaches have to be almost a pound each! HUGE! Last year was our first year with the peach tree. The former owners didn't prune or cull, so we had so many peaches (record rain year after 4 year drought) the branches were breaking. We had the tree properly pruned this year and culled a lot of the baby peaches and this years crop is less peaches, but bigger and sweeter!