What can I do with half a rotisserie chicken?
- Thread starter kathleen
- Start date
This sounds great: Southwestern Chicken Panini with Cilantro Pesto & Chipotle Mayonnaise
SOUTHWESTERN CHICKEN PANINI WITH CILANTRO PESTO AND CHIPOTLE MAYONNAISE
This recipe makes more cilantro pesto than you'll need for the sandwiches. Freeze extra to use later—it's terrific dolloped on top of black bean chili or tossed with pasta.
INGREDIENTS
Pesto:
2 cups cilantro, leaves and stems, packed
4 cloves garlic
1 jalapeño, seeded, chopped
Juice of 1/2 a lime
Pinch of salt
2 T. olive oil
Chipotle Mayonnaise:
1/4 cup mayonnaise
1 T. canned chipotle chile in adobo, minced
1/2 t. sugar
4 slices white or wheat sourdough bread
Softened butter
2 oz. pepper Jack or Havarti cheese, thinly sliced
3 oz. rotisserie chicken, torn in large pieces
DIRECTIONS
Pulse cilantro, garlic, jalapeño, lime juice, and salt for the pesto in a food processor until minced; scrape down sides of bowl. With machine running, drizzle in oil until paste forms.
Combine mayonnaise, chipotle, and sugar in a small bowl.
Spread butter on one side of each slice of bread; spread mayonnaise on the other side of two slices and 1 T. pesto on the other two slices.
Top pesto with cheese, then chicken; place the other two slices of bread on top, buttered side up.
Toast sandwiches on both sides - Weight panini with a skillet and a big can (or two small ones). No more than that or the filling will squish out. When the first side is brown, flip and reweight.
2 Sandwiches
From Cuisine At Home
http://www.cuisinerecipes.com/e-recipes/070212.php
SOUTHWESTERN CHICKEN PANINI WITH CILANTRO PESTO AND CHIPOTLE MAYONNAISE
This recipe makes more cilantro pesto than you'll need for the sandwiches. Freeze extra to use later—it's terrific dolloped on top of black bean chili or tossed with pasta.
INGREDIENTS
Pesto:
2 cups cilantro, leaves and stems, packed
4 cloves garlic
1 jalapeño, seeded, chopped
Juice of 1/2 a lime
Pinch of salt
2 T. olive oil
Chipotle Mayonnaise:
1/4 cup mayonnaise
1 T. canned chipotle chile in adobo, minced
1/2 t. sugar
4 slices white or wheat sourdough bread
Softened butter
2 oz. pepper Jack or Havarti cheese, thinly sliced
3 oz. rotisserie chicken, torn in large pieces
DIRECTIONS
Pulse cilantro, garlic, jalapeño, lime juice, and salt for the pesto in a food processor until minced; scrape down sides of bowl. With machine running, drizzle in oil until paste forms.
Combine mayonnaise, chipotle, and sugar in a small bowl.
Spread butter on one side of each slice of bread; spread mayonnaise on the other side of two slices and 1 T. pesto on the other two slices.
Top pesto with cheese, then chicken; place the other two slices of bread on top, buttered side up.
Toast sandwiches on both sides - Weight panini with a skillet and a big can (or two small ones). No more than that or the filling will squish out. When the first side is brown, flip and reweight.
2 Sandwiches
From Cuisine At Home
http://www.cuisinerecipes.com/e-recipes/070212.php
Enchiladas Suizas
ENCHILADAS SUIZAS (CREAMY ENCHILADAS WITH CHICKEN, TOMATOES AND GREEN CHILE)
INGREDIENTS:
* 3 pounds (about 20 medium plum or 6 medium-large round) ripe tomatoes OR 2 28-ounce cans good-quality whole tomatoes in juice, drained
* Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapeños), stemmed
* 1 1/2 tablespoons vegetable oil or rich-tasting pork lard, plus a little oil for brushing or spraying the tortillas
* 1 medium white onion, chopped
* 2 cups chicken broth, plus a little extra if needed
* Salt
* 1/2 cup homemade crema, crème fraiche or heavy (whipping) cream
* About 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken
* 2/3 cup shredded Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar
* 12 corn tortillas
* A few sliced rounds of white onion, separated into rings, for garnish
* Fresh cilantro sprigs for garnish
DIRECTIONS:
THE SAUCE:
1. For fresh tomatoes:
Roast the tomatoes and chiles on a baking sheet 4 inches below a very hot broiler, until they're darkly roasted (they'll be blackened in spots), about 6 minutes. Flip them over and roast the other side—5 or 6 minutes more will give you splotchy-black and blistered tomatoes that are cooked through. Cool. Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth puree.
2. For canned tomatoes:
In a small dry skillet, roast the chiles over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes. Place in a blender or food processor along with the drained canned tomatoes. Blend to a smooth puree.
3. In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat. Add the onion and cook, stirring regularly, until golden, about 7 minutes. Raise the heat to medium-high, and, when noticeably hotter, stir in the tomato puree. Cook, stirring, until darker in color and thickened to the consistency of tomato paste, about 10 to 15 minutes. Stir in the broth, partially cover and simmer 15 minutes. Taste and season with salt, usually about 1/2 teaspoon. The sauce should be a slightly soupy consistency—not as thick as spaghetti sauce. If it is too thick, stir in a little additional broth. Keep warm over low heat.
4. OTHER PRELIMINARIES:
Stir the crema (or one of its stand-ins) into the sauce. Put the chicken in a bowl and stir 1/2 cup of the sauce mixture into it. Taste and season with additional salt if you think it needs it. Have the cheese at the ready.
5. FINISHING THE ENCHILADAS:
Heat the oven to 350°. Smear about 1/4 cup of the sauce over the bottom of 4 to 6 nine-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush or spray both sides of the tortillas with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.
6. Working quickly so the tortillas stay hot and pliable, roll a portion of the chicken into each tortilla, then line them all up in the baking dishes. Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes. Garnish with onion rings and cilantro sprigs. These are best served piping hot from the oven.
MAKE AHEAD: The sauce can be made a day or two ahead; refrigerate covered. Once the tortillas have been heated in the oven, you need to work quickly and steadily toward serving in order to preserve their beautiful texture. Once out of the oven, the finished dish softens to near mush over a period of 15 to 20 minutes.
SERVES: 4 TO 6
From Rick Bayless, Mexico One Plate At A Time
http://www.foodandwine.com/recipes/creamy-enchiladas-with-chicken-tomatoes-and-green-chile
ENCHILADAS SUIZAS (CREAMY ENCHILADAS WITH CHICKEN, TOMATOES AND GREEN CHILE)
INGREDIENTS:
* 3 pounds (about 20 medium plum or 6 medium-large round) ripe tomatoes OR 2 28-ounce cans good-quality whole tomatoes in juice, drained
* Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapeños), stemmed
* 1 1/2 tablespoons vegetable oil or rich-tasting pork lard, plus a little oil for brushing or spraying the tortillas
* 1 medium white onion, chopped
* 2 cups chicken broth, plus a little extra if needed
* Salt
* 1/2 cup homemade crema, crème fraiche or heavy (whipping) cream
* About 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken
* 2/3 cup shredded Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar
* 12 corn tortillas
* A few sliced rounds of white onion, separated into rings, for garnish
* Fresh cilantro sprigs for garnish
DIRECTIONS:
THE SAUCE:
1. For fresh tomatoes:
Roast the tomatoes and chiles on a baking sheet 4 inches below a very hot broiler, until they're darkly roasted (they'll be blackened in spots), about 6 minutes. Flip them over and roast the other side—5 or 6 minutes more will give you splotchy-black and blistered tomatoes that are cooked through. Cool. Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth puree.
2. For canned tomatoes:
In a small dry skillet, roast the chiles over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes. Place in a blender or food processor along with the drained canned tomatoes. Blend to a smooth puree.
3. In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat. Add the onion and cook, stirring regularly, until golden, about 7 minutes. Raise the heat to medium-high, and, when noticeably hotter, stir in the tomato puree. Cook, stirring, until darker in color and thickened to the consistency of tomato paste, about 10 to 15 minutes. Stir in the broth, partially cover and simmer 15 minutes. Taste and season with salt, usually about 1/2 teaspoon. The sauce should be a slightly soupy consistency—not as thick as spaghetti sauce. If it is too thick, stir in a little additional broth. Keep warm over low heat.
4. OTHER PRELIMINARIES:
Stir the crema (or one of its stand-ins) into the sauce. Put the chicken in a bowl and stir 1/2 cup of the sauce mixture into it. Taste and season with additional salt if you think it needs it. Have the cheese at the ready.
5. FINISHING THE ENCHILADAS:
Heat the oven to 350°. Smear about 1/4 cup of the sauce over the bottom of 4 to 6 nine-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush or spray both sides of the tortillas with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.
6. Working quickly so the tortillas stay hot and pliable, roll a portion of the chicken into each tortilla, then line them all up in the baking dishes. Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes. Garnish with onion rings and cilantro sprigs. These are best served piping hot from the oven.
MAKE AHEAD: The sauce can be made a day or two ahead; refrigerate covered. Once the tortillas have been heated in the oven, you need to work quickly and steadily toward serving in order to preserve their beautiful texture. Once out of the oven, the finished dish softens to near mush over a period of 15 to 20 minutes.
SERVES: 4 TO 6
From Rick Bayless, Mexico One Plate At A Time
http://www.foodandwine.com/recipes/creamy-enchiladas-with-chicken-tomatoes-and-green-chile
Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing
SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING
This recipe requires no cooking and is served cold, so it makes a perfect picnic in the hot summer months as well!
INGREDIENTS:
2 hearts romaine lettuce
1 pound jumbo fully cooked shrimp, from the seafood counter in market
........... OR.............
1 rotisserie chicken, available in many markets
4 heaping tablespoons reduced fat mayonnaise
1 clove garlic, crushed
1 lemon, zested and juiced
2 tablespoons anchovy paste, optional "(But it tastes better with it in. If you think you don't like anchovies, try them in this sauce....)"
1/2 cup grated Parmigiano-Reggiano, a few handfuls
2 teaspoons Worcestershire sauce
1 teaspoon coarse black pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil, pour to the count of 4
DIRECTIONS:
Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.
To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container.
Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.
Place lettuce on a serving platter or pack in large plastic bag or container to travel.
To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.
Yield: 4 servings
From Rachael Ray - foodnetwork.com
http://www.foodnetwork.com/recipes/rachael-ray/shrimp-or-chicken-lettuce-wraps-with-creamy-caesar-dressing-recipe/index.html
SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING
This recipe requires no cooking and is served cold, so it makes a perfect picnic in the hot summer months as well!
INGREDIENTS:
2 hearts romaine lettuce
1 pound jumbo fully cooked shrimp, from the seafood counter in market
........... OR.............
1 rotisserie chicken, available in many markets
4 heaping tablespoons reduced fat mayonnaise
1 clove garlic, crushed
1 lemon, zested and juiced
2 tablespoons anchovy paste, optional "(But it tastes better with it in. If you think you don't like anchovies, try them in this sauce....)"
1/2 cup grated Parmigiano-Reggiano, a few handfuls
2 teaspoons Worcestershire sauce
1 teaspoon coarse black pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil, pour to the count of 4
DIRECTIONS:
Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.
To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container.
Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.
Place lettuce on a serving platter or pack in large plastic bag or container to travel.
To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.
Yield: 4 servings
From Rachael Ray - foodnetwork.com
http://www.foodnetwork.com/recipes/rachael-ray/shrimp-or-chicken-lettuce-wraps-with-creamy-caesar-dressing-recipe/index.html
Roasted Poblano and Chicken Enchiladas With Sour Cream Sauce
http://www.recipezaar.com/Roasted-Poblano-and-Chicken-Enchiladas-With-Sour-Cream-Sauce-282079
http://www.recipezaar.com/Roasted-Poblano-and-Chicken-Enchiladas-With-Sour-Cream-Sauce-282079
BBQ Chicken and Cheddar Quesadillas
http://www.recipezaar.com/BBQ-Chicken-and-Cheddar-Quesadillas-212294
http://www.recipezaar.com/BBQ-Chicken-and-Cheddar-Quesadillas-212294
cynupstateny
Well-known member
You always come up with such wonderful suggestions, Meryl smileys/smile.gif
heather_in_sf
Well-known member
BBQ Chicken Pizza!
Mix the chicken with a good prepared BBQ sauce, sliced red onion and pineapple chunks then top your pizza dough (or Bobboli) with fontina or mozzarella, then the chicken, then sliced green onions. Only YOU can top a Bobboli! tee hee.
But seriously, this is a great fast dinner and everyone seems to like it.
Mix the chicken with a good prepared BBQ sauce, sliced red onion and pineapple chunks then top your pizza dough (or Bobboli) with fontina or mozzarella, then the chicken, then sliced green onions. Only YOU can top a Bobboli! tee hee.
But seriously, this is a great fast dinner and everyone seems to like it.
richard-in-cincy
Well-known member
These wonderful ideas are enticing me to buy a rotisserie chicken - simply for using the leftovers!
Thank you so much for all the suggestions
I am going to try the Caesar pasta casserole. If there is any chicken left, we will have the BBQ chicken pizza tomorrow night. My kids will be so happy to avoid the pot pies and chicken salad sandwiches this go around.
Kathleen
I am going to try the Caesar pasta casserole. If there is any chicken left, we will have the BBQ chicken pizza tomorrow night. My kids will be so happy to avoid the pot pies and chicken salad sandwiches this go around.
Kathleen