Rotisserie Chicken

This is not so much a recipe, but a creative kitchen spark!


The best bargain you can get at your grocery store is a rotisserie chicken! Even if the chicken is at full price for 8-10 dollars, it’s still a steal! I got ten meals, five different meals for 2, out of the last chicken I bought!

Meal 1 - Succulent warm breast meat from the chicken.

Meal 2 - Chicken in creamy gravy made with the juice from the container over rice.

This one’s an easy one! Use remaining breast meat with the drippings from the rotisserie chicken container, a little flour, salt and poultry seasoning to taste. I use a whisk while it’s cooking to keep it smooth. Serve over rice!

Meal 3,4 and 5 are after making broth!

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Meal three is chicken salad made with white and dark soup meat. The spices and extra cooking from making the soup add extra flavor to the chicken salad made with ranch dressing and shredded cheddar cheese.

Meal 4 - SOUP! Then there’s that Rotisserie Chicken Soup, using about half the stock you made.

Meal 5 - Italian Vegetable Soup


Using the rest of your broth, add about a quarter of a cabbage, chopped and sautéed lightly in a tablespoon of olive oil, and a half cup of soup noodles, like a quadritini and bring to a boil. Once the noodles and cabbage are soft, add a diced zucchini, a handful of green beans. a half can of canelli beans and a cup and a half of tomato juice. Cook until everything is ready to eat!



There are a ton of variations that I use in this soup. You can use a diced potato instead of the beans. Add that when you add the pasta. You can also add some oregano, basil and garlic to Italian it up a bit more. It’s also great served with croutons and parmesan cheese on top!

As my Noni always said, “MANGIA!”

Turkey Congee

Traditional Vietnamese Congee

This has often been the traditional day after Thanksgiving soup. It's a simple soup that I use to make the most of those wonderful leftovers. I was inspired by a recipe for Vietnamese Congee, which is a strong broth poured over rice, boiled meat and vegetables. Mine is little heartier using broth made from the Thanksgiving Turkey and leftovers like stuffing, potatoes and veggies in cream sauce.


Turkey Congee

The broth:

After cutting off the remaining meat and scooping out the last of the stuffing, put the carcass of your Thanksgiving turkey (or any roasted or baked poultry at any other time of the year) in a large soup pot. Add 3 or 4 celery ribs and about 3 carrots along with salt and peppercorns to taste. Cover the bird to about an inch over it's top with water. The seasonings can be adjusted through the cooking process, but I usually rely on the flavors from the spices I used on the turkey and dressing to flavor the broth. Bring to a boil on high heat and reduce the heat to medium low. Let the broth simmer for up to 6 hours.

When the broth has a rich flavor, remove it from the heat. Strain the broth into a soup tureen or a new pot. retain the celery and carrots to use in the base. Discard the carcass and any remaining pieces of bone.


The base:

This is where it becomes your personal soup! In the original Vietnamese recipe, it calls for rice spooned into the bowl with some cubed boiled meat and vegetables like bean sprouts or curly leaf cabbage. In my after Thanksgiving recipe, I cut into bite sized pieces some of the remaining turkey meat, make stuffing cubes with some of that Mom's Recipe Sage Dressing, and some of the leftover tortellini from our Thanksgiving Day soup. (Tortellini will usually absorb what's left of the broth over night and that adds even more flavor to the Congee) Every year I make a different kind of potato and veggie with Grandma. so every year the congee has a flair all of it's own. Sometimes the potatoes are roasted or they are done in parsley and butter, I use a dollop of mashed the years we do them that way. The veggies are usually in a butter, cream or cheese sauce and a spoon of that adds to the congee flavor too. I also cut the celery and carrots from making the broth and add those too. I even cube some of the leftover cheeses from the fruit and cheese tray. (Havarti in this congee is SO good!) The base ingredients don't have to be warned up, but get them on the table while the broth is reheating so they aren’t refrigerator-cold!


Dinner time!

To serve the congee, I put the tureen with the hot broth in the middle of the table and surround it with the smaller bowls with the base ingredients so everyone can choose their own things to add to the broth.

Spoon the base ingredients of your choice into the center of the bowl. Ladle hot broth over the base ingredients to cover and enjoy!

Congee is really great with a lightly toasted piece of bread or roll leftover from Turkey Day and a slice of that leftover pumpkin pie for dessert!

Froot Loop Chicken

This a variation of Planet Hollywood's Cap'n Crunch Chicken Strips

Froot Loop Chicken

1/2-2/3 lb chicken tenders
1/2 cup egg beaters
1-1/2 cups crushed Froot Loops cereal

Heat oven to 400˚

Dip each tender in egg beaters, then coat in the crushed Froot Loops.

Lay the tenders on a baking sheet that has been coated with cooking spray. Bake for 15-20 minutes.

makes 2 servings

Easy Shwarma

Easy Shwarma

2 boneless chicken breasts, partially frozen
3 TBS Garam Masala
1 TBS olive oil

Thinly slice both chicken breasts. The breasts are easier to slice if they are still partially frozen. Put the sliced chicken in a Zip Loc bag. Add the garam masala to the bag. Zip it shut and shake to coat the chicken. Add more garam masala to taste if desired.

Heat oil in a skillet over medium-high heat. Add the chicken and cook stir fry style, moving constantly until chicken is done.

Serve over prepared hummus or with tabouleh.

serves 2

Originally posted at Simply Davine March 2006

Idaho Chicken Stir-Fry

Idaho Chicken Stir-Fry

2 boiled potatoes, mashed with butter and 1/8 cup of milk
OR
2 servings instant mashed potatoes
1 TBS Sesame Oil
8 oz chicken breast cut in strips
1 medium red onion
1 yellow bell Pepper
1 cup broccoli florets
1 medium carrot sliced thin
2 cups Chinese cabbage
Teriyaki sauce taste (I use about 1/4 cup)

Prepare potatoes and set in warming oven.

In frying pan or wok over medium to high heat, heat sesame oil to hot. Stir Fry Chicken breasts until they are almost done. remove chicken from pan and set aside.

Add red onion, bell pepper, broccoli and carrots to pan. if vegetables begin to stick add a small amount of water. Stir fry until vegetables become tender.

Add chicken to vegetable mixture, stir fry anther 2 minutes. Add cabbage and teriyaki sauce. Stir fry until cabbage is done.

Serve over mashed potatoes.

makes 2 servings

Originally posted at Simply Davine March 2005

Greek Chicken

Greek Chicken

3 oz Boneless Chicken Breast
Juice of 1/4 lemon
1 tsp Olive Oil
1/2 tsp Oregano
1/2 tsp thyme
1 clove minced Garlic

Heat oil in skillet over medium-high heat. Add garlic and saute until soft. Ad oregano and thyme and heat until bouquet of herbs is released. Reduce heat. Add chicken breast. Cook chicken, turning it to distribute herbs evenly until it is done. Add lemon juice and remove from heat.

Originally posted at Simply Davine January 2004

Bistro on the Ranch Chicken Salad

This is one of the few recipes that makes my vegetarian niece lick her chops in memories years after giving up meat! When the girls were younger, this was a loved lunch at my house and also a salad we enjoyed to pack for picnics!


Bistro on the Ranch Chicken Salad

Makes 4 servings

1 12.5 oz can of White Meat Chicken
2 TBS Imitation Bacon Bits
2 stalks celery diced fine
2 TBS Ranch Dressing

Mix all the ingredients together and chill, preferably overnight.

Serve on a bed of crisp lettuce or on your favorite sandwich roll.

110 calories per serving (approximately 1/2 cup)

Originally posted at Simply Davine June 2003

Mom's Sage Dressing

Mom's Sage Dressing

1 - 10 oz can condensed Cream of Celery soup
1 - 10 oz can of chicken broth
1 1/2 loaves of plain white bread
2 eggs
1/2 stick of butter
2 medium onions, chopped
Fresh sage to taste (we usually use 2 of those boxes of herbs you get sat the grocery store)
Salt, Pepper, Parsley and Garlic Powder to taste

Brown the onions in the butter. Tear the bread into medium sized pieces. Mix the bread, sage and other spices in a large bowl. Add the soup, eggs, broth and onions and knead until thoroughly mixed. Stuff your turkey and cook according to directions on turkey package for a stuffed bird.

Originally posted at Simply Davine November 2002