I Think The Chicken Came First!!! just saying...

    Do you buy that cooked rotisserie chicken in your local grocery store?? In my opinion, the best ones for the money are definitely those from Costco...big birds, lots of moist white meat and a great price!  But after you buy it..then what??  How many times can you eat chicken??  Well, for your dear June...at least a million different ways.. and since I am sure YOU don't want a million chicken recipes for rotisserie chicken...here are some good and interesting ones..to whet your appetite...and not break your piggybank (which is handy with the holidays around the corner).

     If you work..and everyone works (every mom is a working mom)a rotisserie chicken is a busy person's best friend. Whether you have roasted it yourself or it's from your local grocery store, nothing beats being able to have dinner on the table in about five minutes. Read on for my list of easy recipes.

     Did you know that a rotisserie chicken from your grocery store is typically the same price or less than a frozen pizza? And unlike a frozen pizza, you can get a lot more creative and serve more people with a single rotisserie chicken. The average rotisserie chicken yields 4 cups of meat; it just needs a little love from your pantry. The possibilities are endless.

Chicken Pot Pie Empanadas

1 tablespoon extra-virgin olive oil
1/2 yellow onion, diced
3/4 cup low-sodium chicken broth
1 10-ounce box frozen peas and carrots
1 3- to 4-pound store-bought rotisserie chicken, meat shredded
kosher salt and black pepper
2- 9" pie crusts

1. Heat oven to 400° F. Heat oil in saucepan over medium heat. Add the onion and cook for 3 minutes.
2. Slowly stir in the broth. Cook about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.
3. Cut each pie crust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.
4. Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.

*For a wheat-free alternative, serve the chicken mixture over brown rice

Cobb Salad with Balsamic vinaigrette

2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
kosher salt and pepper
1 2 1/2- to 3-pound rotisserie chicken
2 heads green-leaf lettuce, torn into pieces
4 ounces goat cheese, crumbled
1 pint cherry tomatoes, cut in half
1 avocado, chopped
1 small red onion, chopped

1. Whisk together the oil, vinegar and ¼ teaspoon each salt and pepper and set aside.
2. Shred the chicken meat, using your fingers or a fork, and discard the skin and bones.
3. Combine the lettuce, cheese, tomatoes, avocado, onion, and chicken in a large bowl. Serve with the vinaigrette.

Chicken Tacos

1 store-bought rotisserie chicken
2 cups  salsa
8 taco shells
1 cup (4 ounces) grated pepper jack or cheddar cheese
8 sprigs fresh cilantro
1/2 cup sour cream
1 avocado, chopped
1 lime, quartered

1. Remove the meat from the chicken and shred.
2. Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through.
3. Fill the taco shells/tortillas with the chicken and top with cheese and cilantro. Serve with the sour cream, avocado, and lime wedges on the side.

Chicken and Dill Souvlaki

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
kosher salt and pepper
1 2 1/2- to 3-pound rotisserie chicken, meat sliced
2 Kirby cucumbers, sliced into thin half-moons
1/2 small sweet onion (such as Vidalia), thinly sliced
2 tablespoons chopped fresh dill
4 flat breads or brown rice tortillas
1/2 cup plain yogurt, preferably Greek-style

1. In a large bowl, combine the oil, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper.
2. Fold in the chicken, cucumbers, onion, and dill.
3. Divide the chicken mixture evenly among the flat breads/tortillas and serve with the yogurt.

Chicken and Potatoes with Mustard Vinaigrette

1 pound small red- and white-skinned potatoes, mixed
1 1/2 tablespoons kosher salt
skinless meat from 1 rotisserie chicken (about 4 cups)
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 large clove garlic, minced
1 teaspoon honey
1 teaspoon freshly ground black pepper
6 tablespoons olive oil
2 tablespoons capers, drained
1/2 bunch watercress, stemmed

1. Place the potatoes and 1 tablespoon of the salt in a medium saucepan. Cover with cold water and bring to a boil.
2. Reduce heat to a simmer, and cook for 20 minutes or until the potatoes are tender. Drain and set aside. Place the chicken in a large bowl and set aside.
3. Whisk together the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper.
4. Gradually whisk in the oil in a thin, steady stream until a medium-thick vinaigrette forms.
5. Halve the potatoes and combine with the chicken. Add the capers and vinaigrette, tossing to combine. Fold in the watercress just before serving

 

Chicken Quesadilla Pie

1 10-ounce can enchilada sauce
1/4 cup heavy cream (optional)
4 8-inch flour or brown rice tortillas
2 cups (8 ounces) grated Monterey Jack or goat cheese, plus 1/4 cup for the top
1 3 1/2- to 4-pound rotisserie chicken, shredded
1/2 small red onion, finely chopped
1 zucchini, quartered lengthwise and thinly sliced
1 cup salsa
1 avocado, diced
1 cup fresh cilantro leaves

1. Heat oven to 400° F. In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the mixture into a shallow 2-quart casserole.
2. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.
3. Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.
4. Slice into wedges and serve with the salsa, avocado, and cilantro.

Chicken Salad with Grapes and Blue Cheese

2 small heads Boston or Bibb lettuce, torn into pieces
4 stalks celery, sliced on the diagonal
1/2 red onion, finely chopped
2 cups (about 1/2 pound) green grapes, halved
3 ounces blue cheese or goat cheese, crumbled
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
kosher salt and pepper
1 3 1/2- to 4-pound rotisserie chicken, meat thickly sliced

1. In a large bowl, combine the lettuce, celery, onion, grapes, and blue cheese.
2. In a small bowl, whisk together the lemon juice, vinegar, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Divide the salad and chicken among plates. Serve with the vinaigrette.

Chicken Curry in a Hurry

1 cup brown rice
1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
1/2 cup plain yogurt
3/4 cup heavy cream (optional)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tomatoes, diced
meat from 1 rotisserie chicken, sliced or shredded
1/4 cup fresh cilantro leaves, roughly chopped

1. Cook the rice according to the package directions.
2. Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
3. Sprinkle with the curry powder and cook, stirring, for 1 minute.
4. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes. Remove from heat.
5. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Chicken Salad with Herbs and Radicchio

1 2- to 2 1/2-pound rotisserie chicken
4 medium carrots, coarsely grated
6 scallions, thinly sliced on the diagonal
1 tablespoon fresh tarragon, roughly chopped
kosher salt and black pepper
1/2 cup extra-virgin olive oil
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 heads radicchio, leaves separated

1. Using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
2. In a large bowl, combine the chicken, carrots, scallions, tarragon, ½ teaspoon salt, and ¼ teaspoon pepper.
3. In a small bowl, whisk together the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper.
4. Divide the radicchio leaves among plates, top with the chicken mixture, and drizzle with the vinaigrette.

Chicken with White Beans and Tomatoes

2 15.5-ounce cans cannellini beans, rinsed
1 pint grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper
1 tablespoons olive oil
kosher salt and black pepper
1 3-pound rotisserie chicken, meat shredded or sliced

1. Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
2. Place shredded chicken meat on top of the bean mixture and sprinkle with oregano.

Chicken Stir-Fry

1-2 cup(s) rice
1 1/2 tablespoons sesame oil
1 16-ounce bag shredded cabbage (I like to use chinese cabbage and shred it myself)
2 carrots, grated
1 8-ounce can sliced water chestnuts, drained
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
2 1/2 tablespoons low-sodium soy sauce
1/2 cup peanuts, roughly chopped
1/4 cup teriyaki sauce (optional)

1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a wok or large saucepan over medium-high heat.
3. Add the cabbage and carrots and cook, stirring occasionally, until just tender, 3 to 5 minutes.
4. Add the water chestnuts, chicken, and soy sauce and cook until heated through, 2 to 3 minutes.
5. Divide the rice among plates, spoon the vegetables over top, and sprinkle with the peanuts. Serve with the teriyaki sauce, if desired.

Chicken with Acorn Squash and Tomatoes

1 small acorn squash (about 1 1/2 pounds), halved, seeded, and sliced 1/4 inch thick
1 pint grape tomatoes, halved
4 cloves garlic, sliced
2 tablespoons olive oil
kosher salt and black pepper
1 rotisserie chicken, meat shredded or sliced
1/2 teaspoon ground coriander
2 tablespoons chopped fresh oregano

1. Heat oven to 425° F.
2. On a large rimmed baking sheet, toss the squash, tomatoes, and garlic with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Roast the vegetables until the squash is tender, 20 to 25 minutes.
4. Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper.
5. Serve the chicken with the squash and tomatoes and sprinkle with the oregano.

Ratatouille Pizza with Chicken

1 teaspoon olive oil
1  eggplant, halved lengthwise and cut into ¼ inch thick pieces
1 red bell pepper, cut into ¼ inch strips
½ small red onion, thinly sliced
1 cup sliced mushrooms
¾ teaspoon dried italian seasoning
¼ teaspoon salt
4 garlic cloves, minced
1 10-ounce thin pizza crust
1 cup chopped rotisserie chicken meat
1 cup shredded cheese
3 plum tomatoes, cut into ¼ inch thick slices
3 tablespoons finely chopped fresh flat-leaf parsley

1. Preheat oven to 375.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add eggplant, bell pepper and onion; saute 3 minutes or until eggplant begins to soften.
3. Reduce heat to medium. Add mushrooms and cook 3 minutes, stirring frequently.
4. Add italian seasoning, salt and garlic; cook 1minute, stirring constantly. Remove from heat.
5. Place crust on a baking sheet. Spread vegetable mixture evenly over crust, leaving a ½ inch border. Arrange chicken over vegetable mixture; sprinkle evenly with cheese. Arrange tomatoes over cheese.
6. Bake for 25 minutes or until cheese is bubbly and tomatoes are softened.
7. Sprinkle with parsley and serve.

Apricot Lemon Chicken

1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
rotisserie chicken, meat sliced
1/3 cup apricot spread
2 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons grated lemon rind

1. Combine first 3 ingredients in a small bowl and mix in with chicken meat.
2. Heat a skillet over medium-high heat and saute chicken for about 2 minutes. Remove chicken from pan.
3. Add apricot spread, lemon juice and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute.
4. Spoon sauce over chicken; sprinkle with lemon rind.
5. Serve over bed of cooked rice.

White Chicken Chili Stew

1 tablespoon extra-virgin olive oil
1 bunch scallions, white and green parts, sliced
3 cloves garlic, chopped
½ to 1 jalapeno, stemmed seeded and chopped
1 tablespoon chili powder
kosher salt
6 cups chicken broth
3 potatoes, peeled and cubed
1 cup corn kernels, fresh or frozen and thawed
2 carrots, cut on bias into 1 inch pieces
1 to 2 chipotles in adobo sauce, sliced
½ rotisserie chicken, shredded into large pieces
1 19 ounce can white beans, drained and rinsed
½ cup pack fresh cilantro, chopped

1. Heat oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes.
2. Add chicken broth, corn, carrots and chipotles and bring to a boil.
3. Cover and reduce to a simmer to cook potato about 15 minutes. Stir to break up potato and thicken broth slightly.
4. Add chicken and beans and cook, stirring occasionally to heat and thicken, about 10 minutes. Stir in cilantro before serving.

Mediterranean Pizza

1 10-ounce pizza crust
½ cup tomato sauce
1 garlic clove, finely chopped
1 cup shredded rotisserie chicken meat
½ cup sliced olives
1 small jar artichoke hearts, drained and chopped
1 small jar roasted red peppers, chopped
½ teaspoon dried oregano
½ teaspoon dried basil
1 cup mozarella cheese

1. Preheat oven to 450. Spread tomato sauce over the crust. Sprinkle toppings on pizza, finishing with cheese.
2. Bake on pizza sheet or stone for 10 minutes.

Chicken and Root Vegetable Stew

2 teaspoons olive oil
1 pound chopped rotisserie chicken meat
1 small rutabaga, chopped
2 medium carrots, chopped
1 small turnip, chopped
1 medium onion, chopped
2 cloves garlic, crushed
1 cup chicken broth
1 cup tomato sauce
1 teaspoon thyme
1 teaspoon oregano
freshly ground black pepper

1. Heat oil on medium heat in a large Dutch oven. Add chopped root vegetables and garlic and stir, cooking for 2 minutes.
2. Add chicken broth, tomato sauce, herbs and black pepper. Simmer for 20 minutes or until vegetables are tender. Add chicken to heat.
3. Serve over cooked rice.

Moroccan Chicken

1 tablespoon olive oil
1 medium onion, finely chopped
1 large carrot, sliced
2 garlic cloves, finely chopped
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon allspice
1 ½ pounds sliced rotisserie chicken meat
1 cup chicken broth
¼ cup chopped cilantro
1 cup dried apricots
1 15-ounce can garbanzo beans

1. Heat oil in a Dutch oven over medium heat. Add onion, carrots and garlic and cook until onion and garlic are softened, about 5 minutes. Add cumin, paprika, cinnamon, ginger and allspice and blend well with vegetables. Cook and stir for 2-3 minutes.
2. Add chicken broth, cilantro and apricots. Cover and reduce heat to low and simmer for 25 minutes.
3. Add garbanzo beans and chicken and cook, uncovered for 10 minutes.
4. Serve with couscous.

Mediterranean Chicken Gyros

2 cups sliced rotisserie chicken
2 tablespoons lemon juice
1 tablespoon Greek seasoning
½ teaspoon paprika
½ cup chopped, seeded cucumber
¼ cup chopped red onion
2 teaspoons fresh mint leaves
1 cup plain yogurt
6 pita bread rounds
3 cups spring salad mix
lemon slices

1. In a medium bowl, toss together chicken, lemon juice, Greek seasoning and paprika; set aside. In a small bowl, stir chopped cucumber, red onion and mint into yogurt.
2. Cut pita bread in half and open pocket. Stuff with salad mix and chicken mixture; serve with spoonfuls of the yogurt sauce. Accompany with lemon slices.

Rotisserie Chicken Greek Salad

1 rotisserie chicken
2 tablespoons plus 1/3 cup bottled greek vinaigrette
8 cups torn romaine lettuce
½ cup small fresh mint leaves, lightly packed
½ cup lightly packed small fresh oregano leaves
1/3 cup kalamata olives, pitted and halved
Fresh mint sprigs
Fresh oregano sprigs
lemon wedges

1. Use two forks to pull meat off the bones and shred in large pieces. Discard bones and skin, if desired. Place chicken pieces in a medium bowl. Drizzle with 2 tablespoons of the vinaigrette. Toss well to combine. Let stand 10 minutes.
2. Meanwhile, toss lettuce, mint and oregano with remaining 1/3 cup greek vinaigrette. Arrange lettuce on a large serving platter.
3. Arrange chicken in center of greens. Sprinkle with olives. Garnish chicken with mint and oregano sprigs. Serve with lemon wedges

Roast Chicken Dahl

1 ½ teaspoons olive oil
1 small onion, minced
2 teaspoons curry powder
15 ounces lentils, rinsed
1 14-ounce can diced tomatoes
1 2 pound rotisserie chicken, skin discarded, meat removed from bones and diced
½ teaspoons salt, or to taste
¼ plain yogurt

1. Heat oil in large heavy saucepan over medium-high heat. Add onion and cook, stirring until softened but not browned, 3-4 minutes. Add curry powder and cook, stirring until combined with the onion and intensely aromatic, 20-30 seconds.
2. Stir in lentils, tomatoes, chicken and salt and cook, stirring often, until heated through. Remove from heat and stir in yogurt. Serve immediately.

Chicken Noodle Soup with Dill

10 cups chicken broth
3 medium carrots, diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces egg noodles, or spelt noodles, rice sticks etc
4 cups shredded rotisserie chicken meat
4 tablespoons chopped fresh dill
1 tablespoon lemon juice

1. Bring broth to boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook uncovered on medium heat until vegetables are just tender, about 20 minutes.
2. Add noodles and chicken; simmer until noodles are just tender, 8 to 10 minutes. Stir in dill and juice.

Chicken and Spinach Soup with Fresh Pesto

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
½ cup carrot or diced red bell pepper
8 ounces sliced rotisserie chicken meat
1 large clove garlic, minced
5 cups chicken broth
1 ½ teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans, rinsed
¼ cup grated parmesan cheese or goat cheese
1/3 cup lightly packed fresh basil leaves
freshly ground pepper to taste

1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add carrot or pepper and cook 3 to 4 minutes. Add chicken and garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, about 5 minutes.
2. With a slotted spoon transfer chicken to cutting board to cool. Add spinach and beans tot eh pot and bring to a gentle boil. Cook for 5 minutes.
3. Combine the remaining 1 tablespoon oil, cheese and basil in a food processor. Process until coarse paste forms.
4. Stir the chicken and pesto into the pot. Season with pepper.

Chicken with Broccoli Rabe and Sun-Dried Tomatoes

1 bunch broccoli rabe, trimmed and chopped
2 tablespoons extra-virgin olive oil
½ cup slivered oil-packed sun-dried tomatoes, rinsed
2 tablespoons balsamic vinegar
1/8 teaspoon salt
pinch of freshly ground pepper
meat from rotisserie chicken, sliced

1. Cook broccoli rabe in a large pot of boiling water until bright green and barely tender ,1 to 2 minutes. Drain in a colander and gently press out as much water as possible
2. Heat oil in a Dutch oven or large skillet over medium-high heat. Add the broccoli rabe and chicken and cook, stirring until tender, 3 to 4 minutes. Remove from heat; stir in sun-dried tomatoes, vinegar, salt and pepper.

Skillet Gnocchi with Chicken, Chard and White Beans

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
½ cup water
6 cups chopped chard leaves or spinach
1 15 ounce can diced tomatoes with Italian seasoning
1 15 ounce can white beans, rinsed
¼ teaspoon freshly ground pepper
½ cup shredded part-skim mozzarella cheese
¼ cup finely shredded parmesan cheese
shredded meat from a rotisserie chicken

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5-7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook stirring over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4-6 minutes.
3. Add chard and cook, stirring until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer.
4. Stir in gnocchi and chicken meat and sprinkle with cheese. Cover and cook until cheese is melted and sauce is bubbling, about 3 minutes.

Summer Vegetable and Chicken Hash

8 ounces of shredded rotisserie chicken meat
1 tablespoon extra-virgin olive oil
12 ounces small red potatoes, boiled, halved or quartered
2 cups fresh corn kernels
1 scallion, thinly sliced
½ jalapeno chile, stem, ribs and seeds removed, minced
1 cup yellow or red cherry tomatoes, halved
½ cup chicken stock
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 tablespoon fresh marjoram, roughly chopped

1. Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl.
2. Add remaining teaspoon oil, the corn, 2 tablespoons scallion and the jalapeno to skillet and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes. Add tomatoes and cook until skins just begin to soften, about 1 minute.
3. Add stock, salt, pepper and chicken; bring to a boil. Fold in reserved potatoes and sprinkle with marjoram and remaining 2 tablespoons scallion.

Chicken with Farfalle and Goat cheese

2 tablespoons olive oil

2 large red onions, thinly sliced

2 tablespoons Sherry wine vinegar

1 teaspoon sugar

8 ounces farfalle

1 cup dry white wine

1 cup low-salt chicken broth

6 heirloom tomatoes, cored, chopped (about 5 cups)

2 cups shredded cooked chicken (from 1/2 rotisserie chicken)

1/2 cup thinly sliced basil leaves

2 tablespoons chopped fresh marjoram

3 cups baby spinach

3 ounces soft fresh goat cheese, crumbled

 

Heat oil in heavy large skillet over mediumhigh heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.

Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

 

 

 

Chilled Penne w/Rotisserie Chicken + Currants

 

3 cups shredded rotisserie chicken breast {about 3/4 pound}
8 oz penne pasta
1/4 cup roughly chopped Marcona almonds
7 oz container Fage 2% yogurt
1/2 cup dried currants
1/2 cup chopped flat leaf parsley
1 lemon {zest + 2 T juice}
2 T reserved pasta water
salt + pepper to taste
*Marcona almonds are available at Trader Joe’s, Whole Foods, specialty food shops + Costco
Cook the penne in salted water to al dente, drain {reserving 2 T pasta water} transfer to large bowl, cover and chill until ready to assemble. Add the remaining ingredients into the bowl, toss gently, and serve.

 

 

 

Hot Appetizers..who needs dinner???

 

 

 

 

Brie En Croute

 

1 sheet frozen puff pastry, pre-packaged

1 tablespoon unsalted butter

1/2 cup walnuts

1/8 teaspoon ground cinnamon

1 (8-ounce) wheel Brie

1/4 cup brown sugar

1 egg, beaten

Crackers, for serving

 

Preheat oven to 375 degrees F.

Defrost puff pastry for approximately 15 to 20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the pastry, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers.

To give a special look, cut extra pastry into heart or flower shapes and bake until golden.

Wine Suggestion for this Recipe:
Chardonnay
Rich, buttery white wine

 

Hot Crab Dip

 

1 pound jumbo lump crabmeat, free of shells

1 cup grated pepper jack cheese

3/4 cup mayonnaise

1/4 cup grated Parmesan

1/4 cup green onions, minced, optional

5 to 6 roasted garlic cloves or 2 cloves minced

3 tablespoons Worcestershire sauce

2 tablespoons fresh lemon or lime juice

1 teaspoon hot pepper sauce

1/2 teaspoon dry mustard

Salt and pepper

 

Preheat oven to 325 degrees F.

Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.

 

 

Suggested Wine for this Recipe:

Chardonnay

Rich, buttery white wine

 



 

 

Crab-Stuffed Mushrooms

1 cup crabmeat

1/2 cup cream cheese

1/2 cup fresh parsley leaves, chopped

1/2 cup green onions, chopped

4 tablespoons Parmesan

House Seasoning, recipe follows

2 portobello mushroom caps, or 10 white mushrooms caps

1/2 cup bread crumbs

Nonstick cooking spray

 

Preheat the oven to 375 degrees F.

Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 garlic powder
Mix all together and store in an air tight container for up to 6 months

Wine Suggestion for This Recipe:

Chardonnay

Rich, buttery white wine

Ina Garten's Roasted Shrimp Cocktail

For the shrimp:

• 2 pounds (12 to 15-count) shrimp
• 1 tablespoon good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the sauce:

• 1/2 cup chili sauce (recommended: Heinz)
• 1/2 cup ketchup
• 3 tablespoons prepared horseradish
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce (recommended: Tabasco)

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan tossed with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Wine Suggested for this Recipe:
Chardonnay
Rich, buttery wine

There must be 50 ways to love your bacon!!

 

      Today, I have been thinking about Doug and bacon. Doug and holidays, and bacon and holidays..  Bacon rocks!  I don't eat much meat..and even I love the crispy strips of heaven.  I am not sure why..maybe because it was a "treat" food.  Bacon was breakfast fare only on very special occasions, and it reminds me of happy times.       Here are some very easy appetizers..for you..delicious and easy.

 

     The holidays around the house just wouldn't be the same without these classic wraps. Through the years, Hoiday guests have proven it's impossible to eat just one.

scallops wrapped in bacon

 

• 2 lbs bacon (regular sliced, not thick)
• 2 lbs sea scallops (if very large, cut in half)
• 3 tablespoons butter
• 1 tablespoon minced garlic
• 1/3 cup chicken broth

Cut bacon strips in half.
Wrap a piece of bacon around each scallop; secure with toothpick. Arrange the wrapped scallops on a baking sheet. Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp. In small skillet, melt butter; add garlic and saute 1 minute. Add broth and bring to a boil. Cook 2 minutes. Place scallops in large bowl; pour broth over, Gently toss to coat.

 

 

pineapple wrapped in bacon

 

1 pound Bacon

1 can Chunked Pineapple (large Chunks)

½ cups Brown Sugar

• Set your oven to 375F.
• Cut the pound of bacon in half. Put the brown sugar in a shallow bowl. Take a half a slice of bacon and dredge it through the brown sugar. Put a chunk of pineapple on one end of the bacon slice and roll up. Secure with a toothpick.
• I put a cookie cooling rack into a foil-lined jelly roll pan. Lay the bacon pineapple bundles onto the rack.
• Bake for at least 25 minutes, or until the bacon looks brown and crispy. Sometimes I pop them under the broiler for the last few minutes just to get them really crisp. But watch out – the sugar will burn!
• Try to wait for them to cool slighty – only because the tasty goodness will burn your lips if it’s too hot! Enjoy.

 

 

water chestnuts wrapped in bacon

 

1 pound bacon strips

2 cans (8 ounces each) whole water chestnuts, drained

1/2 cup packed brown sugar

1/2 cup mayonnaise

1/4 cup chili sauce

Cut bacon strips in half. In a large skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. baking dish.

In a small bowl, combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350° for 30 minutes or until hot and bubbly. Yield: about 2-1/2 dozen.

 

 

hints...

*When using toothpicks to stick bacon to food, soak toothpicks in water or beer for a few minutes to keep from burning when cooking.

*Try bacon fat as the basis for salad dressing instead of olive oil.

*Use scissors to cut bacon quickly, directly into the skillet.

 1. Bacon Guacamole Mash 2 avocados with 1/2 cup each chopped tomato and cilantro, 1/4 cup each chopped onion and crumbled cooked bacon, 1/2 minced jalapeño, some lime juice and salt.

 2. Cheesy Bacon Popcorn Drizzle 4 cups hot popcorn with 1 tablespoon bacon drippings. Toss with 3 tablespoons crumbled cooked bacon and 1/4 cup each grated parmesan and cheddar.

  3. Warm Bacon Slaw Cook 6 slices thick-cut bacon in 1 tablespoon olive oil; drain and crumble. Add 1/2 sliced red onion, 1/4 cup each cider vinegar and water, 2 tablespoons brown sugar and 1/2 teaspoon celery seeds to the drippings. Toss with 6 cups shredded cabbage and the bacon.

  4. Bacon Kraut Cook 8 ounces diced Canadian bacon and 1 chopped onion in olive oil. Add 3/4 cup each beer and water, and 1 pound rinsed drained sauerkraut. Simmer 20 minutes.

  5. Bacon Reuben Spread Russian dressing on rye toast. Top with Bacon Kraut (No. 4) and Swiss cheese. Broil until melted.

  6. Bacon-Apple Sandwiches Spread a split baguette with honey mustard. Fill with cooked bacon, sliced brie and apple, and lettuce; add salt and pepper. Slice.

 

  7. Cobb Club Spread 3 slices toast with soft blue cheese and mayonnaise. Layer with grilled chicken, cooked bacon, avocado, tomato, romaine and hard-boiled egg to make a double-decker sandwich.

8. Bacon Butter Cook 2 slices bacon in a skillet; drain and chop. Blend 1 stick softened butter with the drippings and 2 tablespoons maple syrup. Stir in the chopped bacon.

9. PB&B Sandwich peanut butter, banana and cooked bacon with white bread. Cook in a buttered skillet.

10. Croque Monsieur Spread dijon mustard on sliced challah; sandwich with Canadian bacon and shredded gruyère. Whisk 1 egg with a bit of milk and nutmeg; dip the sandwiches in the egg mixture and fry in butter.

11. Bacon Quiche Cook 6 ounces diced slab bacon in a skillet; drain. Cook 2 sliced leeks in 3 tablespoons drippings. Spread the leeks, 2/3 cup shredded gruyère and the bacon in a prebaked 9-inch tart crust or pie crust. Whisk 2 whole eggs, 2 yolks, 1 cup cream, and salt and pepper; pour over the cheese. Bake at 375 degrees F, 25 minutes.

 

  12. Clams Casino Mix melted butter with lemon juice, minced garlic and parsley. Drizzle over littleneck clams on the half shell; top with crumbled cooked bacon and breadcrumbs. Broil 4 minutes.

13. Stuffed Mushrooms Mix 1/2 cup each grated parmesan and breadcrumbs, 4 slices crumbled cooked bacon and 2 tablespoons each parsley and olive oil. Stuff into mushroom caps, drizzle with olive oil and bake at 350 degrees F, 20 minutes.

14. Bacon-Wrapped Scallops Wrap bacon around scallops; secure with toothpicks. Broil, turning, until crisp, 8 minutes.

15. Bacon-Wrapped Dates Stuff pitted dates with blue cheese and wrap in bacon. Secure with toothpicks. Broil, turning, until crisp, 5 to 6 minutes.

16. Spaghetti Carbonara Boil 1 pound spaghetti; drain and reserve 1 cup pasta water. Meanwhile, cook 1/2 pound diced pancetta and 3 sliced garlic cloves in olive oil. Whisk 2 eggs, 1 cup grated parmesan, 1/4 cup chopped parsley, 1/2 to 1 cup pasta water and some pepper; toss with the hot spaghetti and pancetta.

  17. Pasta Frittata Beat 6 eggs with 1/4 cup milk. Stir in 4 cups leftover Spaghetti Carbonara (No. 16) and 1/2 cup grated parmesan. Cook in an oiled nonstick skillet over medium-low heat until set, 8 minutes per side.

18. BLT Pasta Cook 8 slices bacon; drain and chop. Cook 1 chopped red onion, 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne, 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with parmesan.

19. Pasta Amatriciana Cook 4 ounces cubed pancetta in olive oil. Add 1 chopped onion and cook until soft. Add a 28-ounce can whole tomatoes (crushed by hand), a pinch of red pepper flakes and 1 cup water; simmer until thick, 20 minutes. Toss with 1 pound cooked spaghetti.

 20. Bacon-Wrapped Trout Stuff whole trout with lemon slices and thyme sprigs; season with salt. Wrap in bacon and cook in a skillet over medium-high heat, 4 minutes per side.

21. Bacon Nuts Beat 1 egg white until frothy; toss with 2 cups mixed nuts, 2 teaspoons Cajun seasoning, 2 tablespoons brown sugar and 4 slices crumbled cooked bacon. Bake at 325 degrees F, 10 minutes.

22. Bacon-Beer Mussels Cook 1/4 pound chopped slab bacon in a pot with 1 sliced onion. Add 3/4 cup beer, some thyme sprigs and 3 pounds mussels. Cover and cook until the mussels open, 5 minutes. Stir in 2 tablespoons each chopped parsley and whole-grain mustard.

23. Bacon Burgers Pulse 1 pound chopped bacon in a food processor. Form into four thin patties; cook in a skillet over medium heat, 10 to 12 minutes per side. Serve on buns.

  24. Bacon-Sage Patties Make Bacon Burgers (No. 23), adding 1 tablespoon chopped sage and 1/2 teaspoon pepper to the mix.

 25. Bacon Pizza Top a round of pizza dough with tomato sauce, shredded mozzarella, thinly sliced onion, crumbled cooked bacon and salt. Bake at 500 degrees F, 10 minutes. Drizzle with olive oil.

26. Bacon Meatballs Pulse 6 ounces pancetta in a food processor. Add 1 cup breadcrumbs, 1/2 cup each chopped onion, chopped parsley and grated parmesan, 4 garlic cloves, 2 eggs, and salt and pepper; pulse to combine. Form into small balls. Brown in a skillet with olive oil, then simmer in tomato sauce until cooked through. 

27. Bacon-Wrapped Steak Rub 1 1/2 pounds beef tenderloin with minced garlic, rosemary, salt and pepper. Wrap with bacon. Sear on all sides in an ovenproof skillet, then roast in a 400 degrees F oven until the meat registers 125 degrees F, 20 minutes.

28. Bacon Fried Rice Cook 1/2 cup chopped bacon in a skillet. Add 1/2 cup chopped scallions and 4 cups cooked rice; stir-fry until hot. Add 3 beaten eggs and 1 teaspoon each sesame oil and grated ginger; stir-fry until the eggs are set.

  29. Bacon Buns Mix 1/4 cup each diced ham and crumbled cooked bacon. Place 1 tablespoon in the center of 8 refrigerated biscuit dough rounds; fold over and crimp. Bake at 350 degrees F, 15 minutes.

30. Tomato-Bacon Gravy Cook 6 slices chopped bacon in a skillet; drain. In the drippings, simmer a 28-ounce can whole tomatoes (crushed), 1/4 cup water, 1 1/2 teaspoons sugar, and salt and pepper, 20 minutes. Add the bacon.

31. Hot Bacon-Crab Dip Mix 8 ounces each cream cheese and crabmeat, 1 cup crumbled cooked bacon, 1/2 cup mayonnaise, 3 chopped scallions and the juice of 1 lemon. Spread in a baking dish; top with breadcrumbs. Bake at 350 degrees F until bubbly, 30 minutes.

 32. Bacon Muffins Make corn muffin mix as the label directs; add 1/4 cup crumbled cooked bacon and 2 tablespoons chopped chives. 

33. Bacon-Corn Sauté Cook 1/2 cup chopped bacon in a skillet; pour off half of the fat. Cook 1/2 each chopped red onion and jalapeño in the skillet until tender. Add 3 cups corn; cook 4 minutes. Add chopped cilantro, lime juice and salt to taste.

 34. Bacon Brussels Sprouts Cook 6 ounces diced slab bacon in a skillet; drain. Separate 1 pound Brussels sprouts into leaves; stir-fry in the drippings. Add 1 minced garlic clove, 2 tablespoons each teriyaki sauce and water, a pinch each of sugar and red pepper flakes, and the bacon.

  35. Warm Bacon Vinaigrette Cook 4 slices chopped bacon in a skillet; drain and crumble. Whisk 3 tablespoons red wine vinegar and 1 tablespoon whole-grain mustard into the drippings; add salt, pepper and the bacon.

 36. Spinach-Bacon Salad Make Warm Bacon Vinaigrette (No. 35). Toss with baby spinach, sliced mushrooms and sliced red onion.

 37. Bistro Salad Make Warm Bacon Vinaigrette (No. 35) but cook 2 minced shallots in the skillet before whisking. Toss with frisée and top with a poached egg.

38. Tuna–White Bean Salad Cook 1/4 pound diced pancetta and 1/2 chopped red onion in a skillet until the pancetta is crisp. Stir in 1 can each drained white beans and Italian tuna. Add chopped parsley and red wine vinegar to taste.

39. Pancetta Caprese Arrange fresh mozzarella and sliced tomatoes on a plate. Drizzle with olive oil and white wine vinegar. Sprinkle with salt, pepper, crumbled cooked pancetta and torn basil.

 40. Pancetta Chips Sandwich sliced pancetta between 2 baking sheets. Bake at 350 degrees F, 25 minutes.

41. Sweet Bacon Press both sides of bacon slices in brown sugar; place on a rack set on a rimmed baking sheet. Bake at 375 degrees F, flipping once, 18 to 20 minutes.

 42. Spicy-Sweet Bacon Make Sweet Bacon (No. 41) but sprinkle with ancho chile powder before pressing in sugar.

43. Bacon Grits Simmer 2 cups each milk and water with 1 teaspoon salt in a saucepan. Stir in 1 cup grits; simmer until tender, about 35 minutes. Stir in 2 tablespoons butter and 1 cup each grated cheddar and crumbled cooked bacon. Top with chopped chives.

44. Bacon Quesadillas Cook 1/2 cup sliced mushrooms and 1/4 cup chopped onion in butter until soft. Add 2 slices chopped Spicy-Sweet Bacon (No. 42). Spread on tortillas with grated cheddar, then fold in half and cook in a skillet.

  45. Bacon-Apple Pancakes Mix 1 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, 1 egg, 1 grated apple and 1/2 cup crumbled cooked bacon. Cook in a hot buttered skillet.

46. Bacon Banana Bread Stir 1/2 cup crumbled cooked bacon into your favorite banana bread batter before baking.

47. Bacon-Potato Pancake Cook 2 slices bacon; drain and crumble. Shred 2 peeled russet potatoes; squeeze dry. Mix with 1/4 grated onion, the bacon, and salt and pepper. Cook in the drippings until crisp, 8 minutes per side.

48. Bacon-Egg Sandwich Fry 2 slices bacon, then fry 2 tomato slices and an egg in the drippings. Sandwich with buttered crumpets, adding a slice of cheddar.

49. Bacon Oatmeal Stir 2 tablespoons each maple syrup and crumbled cooked bacon into 2 cups cooked oatmeal.

50. Bacon Brittle Boil 2 cups sugar and 1 cup water in a saucepan, without stirring, until 340 degrees F, 8 to 10 minutes. Stir in 1 cup peanuts, 5 slices crumbled cooked bacon, 1 tablespoon butter and a pinch each of cayenne and cinnamon. Spread on a greased baking sheet to harden.

 

thank you Food Network...from bacon lovers all over the planet..