Text 33377, 88 rader
Skriven 2013-02-05 10:14:00 av Dave Drum (63558.cooking)
     Kommentar till en text av Carol Shenkenberger
Ärende: 2-Chicken Recipes
=========================
 -=> 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: BBQ Chicken & Cheddar Omelette
 Categories: Poultry, Bbq, Cheese, Vegetables
      Yield: 1 omelette

      1 tb Unsalted butter
      1 ts Gate's BBQ Sauce (or what
           - you have on hand)
    1/4 c  Shredded, dark meat, left
           - over rotisserie chicken
      3 lg Eggs
           Salt & fresh cracked pepper
    1/4 c  Sharp Cheddar; grated
      1 tb Green onions; sliced

  Melt the butter into a non-stick skillet over medium high
  heat. Meanwhile, add BBQ sauce to the chicken and mix
  well. Whisk eggs with salt and pepper until combined and
  frothy; add to pan. Allow the eggs to cook for 1 minute,
  setting in the pan. Using a wooden spatula, carefully lift
  the cooked portions of the egg from the pan, allowing the
  runny portions to reach the heat-do not scramble. Continue
  in this manner until no runny portion remains. Generously
  arrange chicken, cheese, and green onions onto one side of
  the egg mixture. Using a spatula, fold over the other
  side. Continue to cook until cheese is melted. Remove from
  pan and serve.

  From: http://artofmanliness.com

  Uncle Dirty Dave's Kitchen

MMMMM

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

      Title: Rotisserie Chicken Quesadillas
 Categories: Latino, Snacks, Poultry, Chilies, Dairy
      Yield: 4 servings

      1 ts Chilli spice mix
      1 ts Ground cumin
  1 1/2 c  Shredded dark meat from a
           - rotisserie chicken
      4 ts Unsalted butter; divided
      4 lg Flour tortillas
      2 c  Monterey Jack; grated
           Salsa & dairy sour cream

  Season the chicken with the chili and cumin powder, mix
  and set aside. Next, add a teaspoon of butter to a
  non-stick skillet over medium heat. When the butter has
  melted, lay the tortilla flat in the melted butter. On one
  side of the tortilla, evenly disperse the chicken and
  cheese. Using tongs, carefully fold the tortilla over in
  half. Allow the quesadilla to cook, until the underside of
  the tortilla is evenly browned. Carefully flip the
  quesadilla and brown on the remaining side, ensuring the
  cheese is melted. Remove from heat and repeat the
  procedure for the remaining three quesadillas.

  You can keep quesadillas warm in an oven heated to 200øF/
  93øC To serve, slice the quesadilla into thirds and serve
  alongside salsa and sour cream.

  Makes 4 servings

  From: http://artofmanliness.com

  Uncle Dirty Dave's Kitchen

MMMMM
--- SBBSecho 2.20-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)