Lavish Leftovers

So the other night I had sauteed some red bell pepper zucchini mushrooms, you know, the usual suspects for a good veggie saute. I also served it with a lemon and chive short grain brown rice. The next day, I was needing a satisfying lunch, so I high-tailed it to the kitchen all giddy with delight (I love my leftover creations). I knew I had some fresh frozen asparagus, now Is the time I like to stock up on those baby's ... sweet, tender young spring asparagus ( you will notice the difference with the local asparagus and it is wonderful so stock up!)

Here's the recipe:

Left over lemon & chive Brown Rice

Left over Sauted Veggies & chicken< (this can be anything you want)

Fresh Asparagus

1/2 cup Black Currant Juice

Heat Saute Pan, throw in some fresh asparagus and  a dash of juice. Saute for about 4 minutes. Add veggies, rice, chicken and heat for 5 minutes or until asparagus is tender.

Here's a nice side (a bit naughty but I do not  care its gloomy out!)

Lobster Rangoon with Tomato & Lemon  Aioli

Sorry kids, the Rangoon is a box type which by the way was amazing. It's brand name is Yankee Trader: http://www.yankeetraderseafood.com/

The sauce was home made, easy peasy

1/2 cup sour cream

 2 tbs Mayo

2 tbs Mild Salsa

3 tbs Capers

1/2 tspn fresh lemon juice (bottled kind is fine but you might want a fresh one as a garnish.

Lemon &  dill Sprig for garnish

Super good !