Tag Archive: chicken


Chicken and Cheese Quesadilla Pie

INGREDIENTS:

  • 1 (10 inch) flour tortilla (they are called burrito size)
  • 2 cups rotisserie chicken, skinned and shredded
  • ½ c chopped fresh cilantro
  • 1/3 c  chopped green chilies (in can)
  • 1 tsp jalapenos in the jar, minced (add more if you like it spicier)
  • 2 cups shredded sharp cheddar or any other cheese that you want! And “SPLIT” in half
  • 2 large eggs
  • 1 cup milk
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • Salt & pepper

DIRECTIONS:

  1. 1. GO AND GET EVERYTHING AND BRING IT TO THE COUNTER, THEN CHOP, MEASURE..WHATEVER!! THEN GET A 9” PIE PLATE AND GREASE IT.
  2. Now READ the recipe all the way through!!!!!
  3. Preheat your oven to 450 degrees and put your rack in the middle position
  4. Press the 10” tortilla into the pie plate and spray lightly with cooking spray. (could that pie crust be any easier???!!!!!)
  5. In a large bowl put the chicken, cilantro, green chilies, jalapenos, 1 cup of the cheese, ½ tsp of salt & pepper and mix it all together.
  6. Now spread all over the tortilla.
  7. Whisk the eggs, milk, flour & baking powder AND ½ tsp salt in a bowl until smooth.  Then pour it S L O W L Y over the chix mixture and sprinkle remaining cup of cheese on top.
  8. Bake about 20 minutes until surface is golden brown.  Let cool then cut into wedges and serve with sour cream and salsa!! Mmmmm….mmmmm….good!!!

*** This recipe serves 4 people and from start to finish you are talking 30 minutes!!!!

Thanks again to Cooks Country!!

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Mu Shu Chicken Wraps

Ingredients:

8 (6-inch) flour tortillas
2 tablespoons vegetable oil, divided
2 large eggs, lightly beaten
1 TBS minced garlic from the jar
1 (16-oz) bag coleslaw mix (or 1 large carrot, grated, plus 3 cups shredded cabbage)
3 scallions, thinly sliced
1 stalk celery, thinly sliced
1 5-ounce can water chestnuts, sliced
4 tablespoons water, divided
2 tablespoons soy sauce

1 teaspoon Asian sesame oil

3 TBS Hoisin Sauce or plum sauce
2 1/2 to 3 cups coarsely shredded cooked chicken, without skin (leftover or from a 2-lb rotisserie chicken or from 3 sauteed, then sliced, chicken breasts)
Hoisin or plum sauce for serving on top of tortilla’s

Directions

  1. Heat the oven to 300. Wrap the stack of tortillas first in damp paper towels and then, tightly, in foil, and put them in the oven to heat while you prepare the filling.
  2. Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium heat, then cook eggs, scrambling, until cooked. Transfer the eggs to a plate. Add the remaining 2 tablespoons of oil to the skillet and cook the garlic, stirring constantly, until fragrant — about 30 seconds. Add the coleslaw mix, scallions, celery, water chestnuts, and 2 tablespoons water and cook, covered, over high heat, stirring occasionally, until the cabbage is tender but still retains a bit of bite, about 5 minutes.
  3. Stir together the soy sauce, sesame oil, hoisin sauce, remaining 2 tablespoons water, then add it to coleslaw mixture along with the eggs and chicken, and cook, stirring, 2 minutes. Remove from heat.
  4. To assemble, spread hoisin or plum sauce on each tortilla and top with mu shu mixture, then roll up, tucking up the bottom to prevent leak-out.

**Make sure you READ the directions and then go and gather everything, measure everything, slice & dice everything and THEN turn the pan for the eggs**

This will serve 4 people 2 rolled tortilla’s each.  I served with fried rice and it was absolutely delicious!!!!


Chicken Tetrazzini

INGREDIENTS:

1 rotisserie chicken — about 2 1/2 pounds
8 ounces dry linguine, broken in half
1 jar (16 ounces) Alfredo sauce
8 ounces sliced white button mushrooms
1 Tablespoon olive oil
1 clove garlic, minced
1/2 cup white wine
1/3 cup grated Parmesan cheese

Salt and Pepper to taste

DIRECTIONS:

  1. Heat oven to 350 degrees F and grease a 2-quart baking dish.
  2. Set 2 quarts of water to boil.
  3. When water boils, add linguine.
  4. While pasta is cooking, sauté mushrooms in olive oil until golden. Add garlic and cook for 2 minutes longer.
  5. Remove mushrooms and garlic from pan and add white wine. Over medium heat, stir up and browned bits and then add Alfredo sauce. Remove from heat.
  6. Drain pasta and toss with chicken and Alfredo sauce with mushrooms. Pour into the prepared baking dish and sprinkle with Parmesan.
  7. Bake uncovered for 30 minutes or until top is golden.

Note: Prep Work:  15 mins

On the Table:  45 mins

Feeds: 4 people

*** thank you Anne Coleman!!!


One of the BEST things to come out of your local grocery store…the rotisserie chicken!!!  This was a very smart move to make use of outdated whole chickens (according to the USDA) than to get rid of them…thus they cook them up..or they make wings, or fry different parts that you can purchase in the deli section of your grocery store.  Don’t get me wrong, there is nothing wrong with them…and for those of us who have active lives….or kids…and not enough hours in our day….this is a god send!!!

So stay tuned and I will cook about 10 different meals, using the rotisserie chicken…and mind you, these are going to be easy meals…after all, slaving in the kitchen over a hot stove is not my idea of a good time!!!!!

and as always, check out my blog at http://www.chefboyrd2.com for all my recipes and videos!!!

The Easiest Chicken Soup (made with rotisserie chicken)

Ingredients

1 tablespoon each olive oil and butter
1 cup peeled and sliced carrots OR 10 sliced baby carrots
3 stalks celery, sliced
1/2 medium onion, diced
1 cup sliced mushrooms
5 cans chicken broth
2 cups uncooked egg noodles
3 cups cooked rotisserie chicken, chopped
Handful of chopped parsley
Pinch of salt and pepper AND parmesan cheese for on top

Directions

  1. In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.
  2. Add broth, turn heat to high and bring to a boil.
  3. Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.
  4. Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed AND PARMESAN CHEESE ON TOP!!!

This will feed 6 people and they will love every morsel!!!