Text 33376, 151 rader
Skriven 2013-02-05 10:13:00 av Dave Drum (63557.cooking)
     Kommentar till en text av Carol Shenkenberger
Ärende: 1-Leftover Rotissiere
=============================
 -=> Quoting Carol Shenkenberger to All on 02-02-13  19:04 <=-

 CS> Ok looking at a defrosting whole small chicken (about 3 lbs).  I have
 CS> lots of potatos, rice and such.  I want something easy and a little
 CS> different.  I don't want to mess with too much cutting up of the
 CS> chicken.

 CS> At the moment I am thinking a standard rotisserie chichen with potatos
 CS> in the crock above (olive oil, onions etc added) but I want some new to
 CS> me ideas of what to make of the remaining meat once cooked.

Contains two Dirty Dave Tested recipes:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pesto Chicken Salad Sandwiches w/Arugula & Dried Tomatoes
 Categories: Poultry, Breads, Greens, Vegetables
      Yield: 4 sandwiches

MMMMM-----------------------CHICKEN SALAD---------------------------
    1/2    Rotisserie chicken; meat
           - picked from carcass,
           - shredded
      1 c  Pesto (below)
      3 tb Mayonnaise
           Salt

MMMMM-------------------------SANDWICH------------------------------
      1    Loaf ciabatta; halved long
           - ways
      3 oz Baby arugula
      8    Oil packed, sun-dried
           - tomatoes; thin sliced
    1/2 lb Mozzarella; sliced thick

MMMMM---------------------------PESTO-------------------------------
      1 cl Garlic
    1/4 c  Pine nuts; toasted
      2 c  Fresh basil leaves
      1 lg Lemon; juiced
    1/4 c  Olive oil
    1/4 c  Grated parmesan
           Salt

  Make the pesto first:

  In a small food processor pulse the garlic and the
  pinenuts until finely chopped. Add the basil leaves and
  the lemon juice and blend until the basil has begun to
  break down. Add the olive oil in a gentle stream, blending
  until the mixture is smooth and at your desired
  consistency.

  Fold in the parmesan and taste for seasoning. Add salt and
  extra lemon juice for acidity as needed.

  Makes about a cup

  Now the sandwiches:

  Combine all ingredients for the chicken salad in a bowl.
  Taste for seasoning. This can be done one or two days
  before.

  Preheat a broiler or toaster oven. Brush the ciabatta with
  olive oil and toast until golden brown but not hard. Allow
  to cool slightly, then place the bottom half of each loaf
  on a sheet of plastic wrap. Spread the chicken salad
  evenly between the two slices, top with the mozzarella,
  sundried tomatoes, and a handful of arugula. Place the
  top on the loaf and cut into four even pieces.

  Secure the plastic wrap tightly around the loaf, and
  then wrap in tin foil. Store in a cooler, or keep
  shaded until time to eat.

  Makes 4 sandwiches

  From: http://www.biggirlssmallkitchen.com

  Uncle Dirty Dave's Kitchen

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rotisserie Chicken Enchiladas
 Categories: Latino, Poultry, Chilies, Cheese, Breads
      Yield: 5 servings

     10 sm Flour tortillas
    1/2    Leftover rotisserie chicken;
           - meat stripped, shredded
     15 oz Can black beans
      3 tb Oil
      1 lg Onion; thin sliced
      2 cl Garlic; minced
  1 1/2 ts Smoked paprika
           Handful Swiss Chard; chopped
      1 c  Corn niblets
      1 tb Chipotles in adobo; minced
      1 ts Chilli spice mix
      1 ts Ground cumin
    3/4 c  Canned tomatoes
      1 tb Brown sugar
    1/2 c  Shredded cheese; a mix of
           - yellow and white
           Salt

  For the beans and enchilada sauce: In a frying pan, sauté
  the onions in the canola oil over medium-low heat until
  translucent. Add the garlic and cook a few minutes until
  softened. Scrape half of this mixture into a medium
  saucepan.

  In the original pan, add the smoked paprika, and the can
  of black beans (don’t bother draining). Cook until the
  beans’ liquid is reduced, then add in the greens. Once
  they’ve wilted, turn off the heat and set the whole
  skillet aside. Add salt to taste-be careful though, as
  canned beans can be salty.

  In the other saucepan, add chipotles, chilli spice, cumin,
  tomatoes, brown sugar, and a cup of water to the saucepan.
  Bring to a boil and cook until reduced by half, about 20
  minutes. Cool slightly, then puree in a blender, taste for
  salt, and set aside.

  To make the enchiladas: Up to 1 day in advance, assemble
  the enchiladas: roll about a 1/2 cup of shredded chicken
  and a few tablespoons of corn in half of the tortillas,
  folding in the ends so the filling stays in. Fill the
  remaining tortillas with 1/2 cup black beans and a few
  teaspoons of corn. Arrange in a 9" × 13" baking dish.

  When ready to serve, preheat the oven to 350øF/175øC. Pour
  the sauce evenly over the whole pan, then sprinkle with
  the cheese. Bake 15-20 minutes, until the enchiladas are
  heated through and the cheese is melted. Serve with sour
  cream and/or rice and a simple green salad.

  From: http://www.biggirlssmallkitchen.com

  Uncle Dirty Dave's Kitchen

MMMMM

... Ask not what you can do for your country. Ask what's for lunch - O. Welles
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