Leftover chicken will keep in the fridge for 3 to 4 days or freeze in an airtight container for up to three months.

WHAT TO SERVE WITH SHREDDED CHICKEN SANDWICHES
I serve these sandwiches with potato chips, but any BBQ side would work great.
Heat the grill and prepare the chicken: Preheat grill to medium-high heat. To butterfly the chicken, use a sharp knife to slice the chicken horizontally – leaving the edge connected so you can open the chicken breast – making it thinner and therefore faster-cooking. Then drizzle with olive oil, salt, and pepper.

Pour 1/2 cup of BBQ sauce into a bowl and set it aside. You will add it to the cooked chicken later.

3 Grill the chicken and chiles (if using): Add chicken to grill and spoon BBQ sauce over each piece of chicken. You will use 1/3 to 1/2 cup of BBQ sauce for this part of cooking.

Grill for 5 to 6 minutes on the first side. Flip and add BBQ sauce to the second side. Grill for another 5 to 6 minutes on the second side or until the chicken breasts reach 165˚F. Remove from the grill.

As the chicken grills, add 2 to 3 serrano peppers to the grill. Grill them for 2 to 3 minutes per side. Remove and let cool.

NOTE: If you do not butterfly your chicken breasts, you will need to grill them for 8 to 10 minutes longer than this.

This is the fridge’s finest hour. A bowl of cranberry sauce full to the brim; shards of cold roast goose, turkey perhaps; some cold roast potatoes, craggy and golden, and, joy of joys, a saucer of cold pigs-in-blankets. There is bread sauce in a gravy boat, a piece of cold salmon, brandy butter and even a jug of Marsala-laced gravy. Treats beyond measure.

There is nothing, simply nothing, I like doing in the kitchen more than picking at leftovers. Those bowls with saucers for lids, keeping the buried treasure safe until we are ready to eat. A ready-made breakfast, a midnight treat, bounty to pick at for the quiet days that follow the feast.

There are no rules. (Though I should warn you to sniff everything first.) If you want to add a dollop of cranberry sauce to a fry-up of cold roast potatoes and sprouts, go for it. Likewise bread sauce as a dip for crisp-fried turkey skin or the last of the nut roast crumbled into a pilaf.

Cut a leftover potato into about 1/4-inch cubes. Into a medium skillet set over medium heat, add the olive oil. When the oil starts to shimmer, add the potato cubes and seasoned salt. Cook for 10-12 minutes, stirring occasionally, until the potatoes are crispy and browned on the edges. Remove from skillet and serve with eggs.

Drain broccoli once it is tender and set aside for assembly. We will warm everything up once the potatoes are assembled at the end.

Open the potatoes: Once your potatoes are baked, let them cool slightly so you can handle them. Cut each potato down the center, being careful not to cut all the way through. Then cut two perpendicular cuts near the end of each potato; this will allow you to open each potato up easier. I like to use a small paring knife to slice up the interior of the potato, making it easier to unfold and stuff.

STORING AND REHEATING LEFTOVER PASTA
This pasta dish keeps really well for 5-6 days in an airtight container in the fridge. Reheat it either on the stovetop or in the microwave. Either way, add a splash of water to it to bring it back to life while it reheats.
This is one of my go-to pasta toppers. Mix breadcrumbs and parmesan together in a small bowl, then add them to a skillet with some butter to form little crispy bits. So delicious!

INSTRUCTIONS
In a small skillet, combine the sesame seeds, poppy seeds, dried onion, dried garlic, salt, and red pepper flakes (if using).
Warm over medium heat, stirring frequently, until the spices are fragrant and the sesame seeds are turning barely golden on the edges, about 5 minutes. Keep an eye on the pan, as the seeds can burn if they are not stirred frequently, especially during the last couple of minutes.
Transfer the mix to a small bowl to cool. Store cooled leftover spice blend in a jar at room temperature for up to 1 month.

Leftover chicken will keep in the fridge for 3 to 4 days or freeze in an airtight container for up to three months.

WHAT TO SERVE WITH SHREDDED CHICKEN SANDWICHES
I serve these sandwiches with potato chips, but any BBQ side would work great.
Heat the grill and prepare the chicken: Preheat grill to medium-high heat. To butterfly the chicken, use a sharp knife to slice the chicken horizontally – leaving the edge connected so you can open the chicken breast – making it thinner and therefore faster-cooking. Then drizzle with olive oil, salt, and pepper.

Pour 1/2 cup of BBQ sauce into a bowl and set it aside. You will add it to the cooked chicken later.

3 Grill the chicken and chiles (if using): Add chicken to grill and spoon BBQ sauce over each piece of chicken. You will use 1/3 to 1/2 cup of BBQ sauce for this part of cooking.

Grill for 5 to 6 minutes on the first side. Flip and add BBQ sauce to the second side. Grill for another 5 to 6 minutes on the second side or until the chicken breasts reach 165˚F. Remove from the grill.

This is the fridge’s finest hour. A bowl of cranberry sauce full to the brim; shards of cold roast goose, turkey perhaps; some cold roast potatoes, craggy and golden, and, joy of joys, a saucer of cold pigs-in-blankets. There is bread sauce in a gravy boat, a piece of cold salmon, brandy butter and even a jug of Marsala-laced gravy. Treats beyond measure.

There is nothing, simply nothing, I like doing in the kitchen more than picking at leftovers. Those bowls with saucers for lids, keeping the buried treasure safe until we are ready to eat. A ready-made breakfast, a midnight treat, bounty to pick at for the quiet days that follow the feast.

There are no rules. (Though I should warn you to sniff everything first.) If you want to add a dollop of cranberry sauce to a fry-up of cold roast potatoes and sprouts, go for it. Likewise bread sauce as a dip for crisp-fried turkey skin or the last of the nut roast crumbled into a pilaf.