Text 33383, 100 rader
Skriven 2013-02-05 10:57:00 av Dave Drum (63564.cooking)
     Kommentar till en text av Carol Shenkenberger
Ärende: 5-Chicken flickens
==========================
 -=> 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: Gingery Peanut Noodles w/Chicken
 Categories: Poultry, Pasta, Nuts, Herbs
      Yield: 4 servings

    1/2 c  Peanut butter
      3 tb Rice vinegar
      3 tb Soy sauce
      1 tb Brown sugar
      1 ts Grated fresh ginger
      8 oz Spaghetti or angel hair
  1 1/2 c  Shredded rotisserie chicken
      1    Red bell pepper; sliced
    1/2    English cucumber; in strips
      2    Scallions; sliced
      2 tb Chopped unsalted roasted peanuts

  Cook the pasta according to the package directions; drain
  and return it to the pot.

  In a blender, combine 1 cup water with the peanut butter,
  rice vinegar, soy sauce, brown sugar, and ginger. Blend
  until smooth.

  Add the peanut mixture, chicken, bell pepper, cucumber,
  and scallions to the pasta pot and toss to combine. Serve
  sprinkled with the peanuts.

  Tip: To shred a rotisserie chicken, pull off the breasts
  and legs with your hands (if you're squeamish, you can use
  a knife); remove the bones and, using 2 forks, pull the
  meat apart. A 2 1/2 pound rotisserie bird will yield 3 1/2
  to 4 cups of meat. 

  Serves 4

  From: http://www.realsimple.com

  Uncle Dirty Dave's Kitchen

MMMMM

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

      Title: Lime Chicken Soft Tacos
 Categories: Poultry, Breads, Citrus
      Yield: 10 servings

  1 1/2 lb Shredded rotisserie chicken;
           - from a 3# bird, skin too
    1/8 c  Red wine vinegar
      1    Lime; juiced
      1 ts White sugar
    1/2 ts (ea) salt & ground pepper
      2    Green onions; chopped
      2 cl Garlic; minced
      1 ts Dried oregano
     10    (6") flour tortillas
      1 lg Tomato; seeded, diced
           Shredded lettuce
           Shredded Monterey Jack
           Salsa

  Saute chicken in a medium saucepan over medium high heat
  for about 20 minutes. Add vinegar, lime juice, sugar,
  salt, pepper, green onion, garlic and oregano. Simmer for
  an extra 10 minutes.

  Heat an iron skillet over medium heat. Place a tortilla in
  the pan, warm, and turn over to heat the other side.
  Repeat with remaining tortillas. Serve lime chicken
  mixture in warm tortillas topped with tomato, lettuce,
  cheese and salsa.

  Submitted By: Marissa Wright

  From: http://allrecipes.com

  Uncle Dirty Dave's Kitchen

MMMMM

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