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Tag: Leftovers

Frito Casserole

Frito Casserole

Frito Casserole


10 oz. bag Fritos Original corn chips

10 oz. cooked and shredded white meat chicken (pulled from a store-bought roasted chicken)

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. dry oregano leaves

1/2 tsp. garlic powder

16 oz. can refried beans, any flavor

8 oz. jar salsa or picante sauce

4 oz. can diced green chiles

2.25 oz. can sliced black olives, drained

12 oz. bag shredded cheese (Mexican, cheddar or Colby/jack)


Preheat the oven to 375 degrees. Spray a deep (at least 4 inches) casserole dish with nonstick spray. Pour approximately one-third of the Fritos into the bottom of the casserole, and crush them down slightly with your knuckles. They don’t have to be flat; just break them enough so that they’re not all sticking up. In a large nonstick skillet over medium heat, combine the chicken, chili powder, cumin, oregano, and garlic powder. Mix well, breaking up the large chunks and coating the chicken well with the spices. Cook, stirring often, for about 3 minutes, or until spices are fragrant. Remove from heat and set aside in a medium bowl. In the same skillet (no need to clean it), combine refried beans and salsa. Stir until hot and combined, about 3 minutes. Remove from heat. Drop half of the bean mixture over the top of the Fritos in the casserole dish, in dollops. Spread half of the chicken mixture over the beans, as evenly as possible. Sprinkle half of the green chilis and half of the black olives over the chicken. Spread half of the cheese over the top. Reserve a couple of handfuls of the Fritos for garnish; pour the rest over the top of the cheese (crushing in your hands as you drop them in). Repeat the layering of the beans, chicken, chilis, olives and cheese.

Quick Uses for  Leftover Chicken

Quick Uses for  Leftover Chicken

Quick Uses for  Leftover Chicken


  1. QUICK COCONUT CURRY Simmer a can of coconut milk with grated fresh ginger and finely chopped garlic until it has thickened and slightly reduced. Stir in a few handfuls of shredded chicken, get everything warm, and serve over basmati rice with fresh cilantro.


  1. GREEN SALSA TACOS Warm shredded chicken with some store-bought salsa, and pile into tortillas with shredded cabbage, sliced avocado, and hot sauce.


  1. GREEN CHICKEN SALAD In a large bowl, toss the shredded chicken with a few spoonfuls of Roasted Garlic–Herb Sauce (here). Stir in whatever you’ve got in the fridge—sliced radishes and/or celery, chopped fennel, arugula or other soft salad greens, more fresh herbs, crumbled feta or other soft cheese, sliced tomatoes, maybe a little yogurt or mayo to make it creamy—and eat it on thick pieces of toast.


  1. CHICKEN STIR-FRY In a large skillet, heat the cooked chicken with a little soy sauce, toasted sesame oil, finely chopped garlic, and grated fresh ginger. Add some quick-cooking vegetables like thinly sliced bell peppers and/or onions, sliced mushrooms, baby bok choy, or chopped greens (kale, escarole, chard) and cook, tossing, until the vegetables are where you want them.


  1. CHICKEN SOUP All it takes is some chicken broth, some noodles or rice, and maybe a sliced carrot or two. Add the shredded chicken, warm it through, and serve with lemon wedges.


  1. CHICKEN QUESADILLA: Mix shredded chicken with shredded cheese, sour cream or cream cheese, garlic powder and cilantro. Spread some mixture on a flour tortilla and cook in a dry skillet 2-3 minutes per side until crispy and filling is warm and the cheese melting.  You can do this by using only one tortilla and filling half to it and folding it in half or r by laying one tortilla flat on the pan and filling the entire tortilla and then covering with another tortilla. Serve with a sauce for dipping.


  1. BBQ CHICKEN SWEET POTATOES: Mix chicken with BBQ sauce and minced garlic.  Split warm cooked sweet potatoes and add filling.  Top with shredded cheese, thinly sliced red onion and thinly sliced jalapeno.  Bake 15 minutes until filling is warmed and cheese melted.  Drizzle with extra BBQ if desired.
Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale


Kosher salt

12 ounces penne pasta

1 cup panko breadcrumbs

1 cup grated Parmesan cheese divided

4 T. olive oil divided

1/2 tsp. garlic powder

1/4 tsp. Italian seasoning

3/4 tsp. freshly ground black pepper divided

1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces

1 pint cherry tomatoes halved

1 cup sour cream or crème fraiche

1 T. Dijon mustard

4 cups shredded rotisserie chicken

1 1/2 cups shredded mozzarella cheese divided


Set a rack in the top third of the oven and preheat to 450 degrees F. Bring a pot of salty water to a boil and add the pasta. Cook the pasta until al dente. Meanwhile, mix the panko, ¼ cup of the Parmesan cheese, 2 T. of the olive oil, garlic powder, Italian seasoning, ¼ tsp. black pepper, and ¼ tsp. salt in a medium bowl and set aside. Toss the kale and tomatoes with ½ tsp. salt and the remaining 2 T. olive oil on a rimmed baking sheet. Reserve ½ cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot along with the sour cream, Dijon mustard, 1 tsp. salt, ¼ cup pasta water, and the remaining ¾ cup Parmesan cheese and ½ tsp. black pepper; stir until smooth. Stir in the shredded chicken and 1 cup of the mozzarella, adding more pasta water to keep everything mixable if needed, until well combined. (You can add additional aromatics and seasoning at this point to pump up the flavor.  Garlic powder, roasted red bell peppers, red pepper flakes, scallions or chives, etc.).  Transfer the mixture to the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining ½ cup mozzarella cheese. Place the pan in the oven and roast the pasta until the cheese is melted and the top is lightly browned, about 5 to 7 minutes. Serve warm.

Coconut Curry Ramen

Coconut Curry Ramen

Coconut Curry Ramen

1 package ramen noodles

11/2 C. chicken or vegetable stock

1/2 C. coconut milk or cream

1-1 1/2 tsp. red or green Thai curry paste

Optional: 1/2 C. shredded or cubed chicken


Pour the chicken stock and coconut milk into a medium saucepan and bring it to a boil over high heat. Add the curry paste and stir to dissolve and combine. Add the ramen noodles and cook until al dente (about 5 minutes). Pour the ramen noodles and liquid into a large bowl. Top with the chicken and enjoy.

Chicken Cordon Bleu Crepes

Chicken Cordon Bleu Crepes

Chicken Cordon Bleu Crepes

7-10 store bought, prepared crepes (or you can make your own)

2 C. cooked chicken, chopped

1/2 C. chopped (cooked) ham

1 C. shredded Swiss cheese

2 T. butter

2 T. flour

1 chicken bouillon cube, mashed into powder

1 1/2 C. warm milk

1/3 C. shredded Swiss cheese

For Garnish: chopped Parsley, optional


Assemble crepes: On each crepe, pile some chicken, some ham and Swiss cheese. Roll up or fold in quarters and place in a greased casserole dish (9×13).  Make sauce: In a small saucepan, melt butter. Add in flour and mashed bouillon cube. Stir and let cook for 1 minute to cook out the raw flour taste. Gradually whisk in milk. Bring this to a boil but watch so it doesn’t burn. Continue to stir and cook for a few minutes until it thickens. Remove from heat and add in 1/3 C. Swiss cheese. Stir until it melts. Pour 3/4 C. of sauce on top of the crepes. Bake 350 degrees for 15-20 minutes or until heated through. Sprinkle with parsley, if using. Heat remaining sauce and serve with crepes.  I made the crepes the day before and kept them in the fridge between sheets of wax paper.

Bacon Chicken Chopped Salad

Bacon Chicken Chopped Salad

Bacon Chicken Chopped Salad

1 package (22 ounces) frozen grilled chicken breast strips

1 cup crumbled blue cheese

3 tablespoons white wine vinegar

1 tablespoon water

1/8 teaspoon coarsely ground pepper

1/4 cup canola oil

8 cups chopped romaine

3 medium tomatoes, chopped

6 bacon strips, cooked and crumbled


Heat chicken according to package directions. Cool slightly; coarsely chop chicken. For dressing, place cheese, vinegar, water and pepper in a small food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. In a large bowl, combine romaine, chicken, tomatoes and bacon. Serve with dressing.


Serving Size: 2 1/3  C.

Calories: 348

Fat: 22g

Fiber: 2g

Rubber Chicken Meals

Rubber Chicken Meals

Meal 1 Rubber Chicken Version: Lemon-Thyme Spatchcock Chicken


1 large Lemon


1 T. chopped fresh Thyme

1 tsp. dried Oregano

3-4 lb. whole Chicken, spatchcocked

2 ½ tsp. Salt, divided

½ tsp. Pepper

1 lb. New Potatoes, halved

1 head Garlic, cloves separated and peeled


Preheat the oven to 425°F (220°C). Zest half the lemon; juice the whole lemon. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, thyme and oregano. Lay the chicken skin side up in a large roasting pan and brush the herb mixture over the chicken. (If you have the time, allow the chicken to marinate in this mix in an extra-large plastic bag for an hour.) Season the chicken with 2 tsp. (10 ml) salt and ¥2 tsp. (2 ml) pepper. Meanwhile, in a large bowl, toss your potatoes, garlic cloves, oil and remaining ¥2 tsp. (2 ml) salt. Scatter the potatoes and garlic around the chicken in a single layer. Roast for 40 to 45 minutes, until a thermometer inserted into the thickest portion of the breast reads 165°F (74°C). Let the chicken rest for 10 minutes. Carve—putting some meat aside for your next transformer—and serve with the potatoes, garlic and side salad.



Meal 2 Rubber Chicken Version: Lemon Thyme Chicken Dinner Salad


1 ½ -2 C. leftover diced chicken breast

4 C. sliced romaine lettuce

2 C. mini kale

2 C. small halved multi-colored potatoes, boiled and tossed with oil and salt

4 soft boiled eggs, cut in half

1 C. sliced carrot (I use a mandolin)

1 C. halved cherry tomatoes

1 C. diced cucumber

1/2 C. shaved asiago or parmesan cheese

1/4 C. diced green onion

1/2 tsp. fresh chopped thyme


1/4 C. extra virgin olive oil

zest of 1/2 lemon

2 T. .Mayonnaise

1 T.. white wine vinegar

1/2 tsp. honey

1/4 tsp. Dijon mustard

salt and pepper



In a very large bowl, mix romaine lettuce and mini kale. Place cooked potatoes, eggs, carrot, cherry tomatoes, cucumber and cheese in groups on top of the salad. Add leftover chicken to top of salad. In a bowl, whisk the olive oil, zest, mayo, vinegar, honey, mustard and salt and pepper. Set aside. Sprinkle the entire salad with the green onions and fresh thyme. Allow each person to dress their own salad.

Meal 3 Rubber Chicken Leftover Lunch Apple and Chicken Salad Boats


In a medium bowl, mix the first five ingredients together until mayo is incorporated throughout. Remove small center leaves from romaine hearts to create a little pocket. Spoon chicken salad into the boat halves.

Chicken, Spinach and Gruyère Turnovers

Chicken, Spinach and Gruyère Turnovers

Chicken, Spinach and Gruyère Turnovers

2 small skinless, boneless chicken breasts, about 3/4 lb. (375 g) total weight, or 1 1/2 cups (9 oz./280 g) shredded rotisserie chicken

1 T. olive oil

2 T. chopped shallots

1/2 lb. (250 g) fresh spinach leaves, tough stems removed

Kosher salt and freshly ground pepper

2 T. heavy cream

All-purpose flour for rolling

2 sheets frozen puff pastry (one 17 oz./530 g package), thawed

1 large egg, lightly beaten

1/4 lb. (125 g) Gruyère cheese, shredded

Dijon mustard for serving


If using chicken breasts, place them in a saucepan with cold water to cover by 1 inch (2.5 cm) and 1/2 tsp. salt. Bring to a boil over high heat, reduce the heat to medium-low, and simmer until the chicken is opaque throughout, about 18 minutes. Drain and let cool. When cool enough to handle, shred the chicken. Set aside. Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper. In a fry pan over medium-high heat, warm the olive oil. Add the shallots and sauté until soft, about 2 minutes. Add the spinach, season with salt and pepper, and sauté just until wilted, about 3 minutes. Stir in the cream and cook just until combined, about 1 minute. On a floured work surface, cut the puff pastry sheets in half to make 4 rectangles. Brush the edges with the egg. Pile the cooked chicken, spinach, and cheese on half of each of the rectangles, leaving a 1/2-inch (12-mm) border. Fold the uncovered half of each rectangle over to cover the lower half. Crimp the edges with the tines of a fork. Using the tip of a sharp knife, cut a few small slits in the top of each turnover. Brush the tops with egg and place on the prepared baking sheet. Bake until golden brown, 22 to 24 minutes. Let cool slightly and serve with mustard on the side. Serves 4.

Chicken Avocado Lime Soup

Chicken Avocado Lime Soup

Chicken Avocado Lime Soup

1 tablespoon olive oil

1 cup chopped green onions

2 jalapeños, seeded and minced

2 cloves garlic, minced

4 14.5 ounce cans chicken broth

1 1/2 cups water

2-3 boneless, skinless chicken breasts

3 Roma tomatoes, diced

1/2 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon ground coriander

Salt & Pepper, to taste

4 radishes, sliced into thin disks

1/3 cup chopped cilantro

3 tablespoons lime juice

3 medium avocados, peeled and diced


In a large pot, heat the olive oil over medium-high heat. Add the green onions and jalapeno and saute for 2 minutes, just until tender. Add garlic and sauté for 30 seconds more. Pour in the chicken broth and water, then add the chicken breasts, tomatoes, cumin, oregano, and coriander, and salt and pepper, to taste. Bring to a boil, then reduce heat to medium and cover with a lid. Allow the soup to simmer for 10-15 minutes, or until the chicken breasts are cooked through. Remove the chicken and turn the heat down to medium-low. Add the radishes. When the chicken is cool enough to handle (about 5 minutes) shred with two forks or put it in the bowl of a KitchenAid mixer and use the beater to shred it quickly (such a great kitchen trick that I use whenever I need to shred meat!). Add the shredded chicken back into the soup, along with the lime juice and chopped cilantro. Add the avocados just before serving the soup, or put about 1/2 cup of chopped avocado into each serving bowl before ladling soup over the top. You can also add crushed tortilla chips, sour cream, or shredded cheese, if you desire.


Yield: 4 servings

Calories: 122

Fat: 5g

Fiber: 1g

Crispy Baked Chicken Tacos

Crispy Baked Chicken Tacos

Crispy Baked Chicken Tacos

1/2 C. chopped onion
1 T. homemade taco seasoning (or 1/2 store-bought packet)
1 C. cooked shredded chicken breast
1/2 16-oz can fat-free refried black beans
1/4 C. salsa
1/4 C. light sour cream
1/4 C. fresh cilantro, finely chopped
20 thin corn tortillas
10 T. reduced-fat cheese (Mexican Blend or Jalapeno Jack)
Shredded iceberg lettuce
Hot sauce, salsa, or guacamole (optional)


Preheat oven to 400° degrees. Set out a cookie sheet. Spray a non-stick pan with cooking spray, add the onion and cook for 1 to 2 minutes or until it starts to soften. Add the taco seasoning and cook one more minute. Gently mix in chicken, coating with seasoned onions. Push to one side of the pan and add the refried beans and salsa to the other side. When warm and softened, fold into the chicken. Gently stir in the sour cream and cilantro and heat until warm. Set aside. Lightly spray the cooking sheet with baking spray. Slightly wet 3 or 4 tortillas at a time and place in the microwave. Heat on high for 20 to 30 seconds or until softened. Place about 3 T. of filling on one side of the tortilla, fold in half, and place on cookie sheet. Repeat with remaining tortillas and chicken/bean filling. Lightly spray the top of tacos with cooking spray. Bake for 8 to 10 minutes or until the edges are crisp of the tortillas are crisp, the middle starting to crisp, and the filling is hot. Serve stuffed or topped with cheese (1 T. each), lettuce and sauce.


Yield: 10 tacos

Serving Size: 2 Tacos

Calories: 220

Fat: 4g

Fiber: 4g

Turkey Pasta Alfredo

Turkey Pasta Alfredo

Turkey Pasta Alfredo

8 oz. (3 1/2 C.) uncooked bow tie pasta (farfalle)

1 (10-oz.) container refrigerated Alfredo sauce

¼ C. milk

2 C. cubed cooked turkey

1 C. frozen sweet peas


In large saucepan or Dutch oven, cook pasta to desired doneness as directed on package. Drain in colander; cover to keep warm. In same saucepan, combine Alfredo sauce, milk, turkey and peas. Cook over medium heat until peas are tender and mixture is thoroughly heated, stirring frequently. Stir in cooked pasta. Cook until thoroughly heated.

BBQ Chicken Crescent Roll Ups & Green Beans

BBQ Chicken Crescent Roll Ups & Green Beans

BBQ Chicken Rollups

2 ounces cream cheese, softened

¼ teaspoon onion powder

¼ teaspoon garlic powder

1½ cups cooked shredded chicken

¼ cup BBQ sauce

1 (28 ounce) roll Pillsbury Crescent Rolls

4 slices jack cheese, sliced diagonally


2 (12 ounce) packages Green Beans

2 cloves garlic, minced

1 tablespoon olive oil

2 tablespoons Progresso Panko Bread Crumbs

kosher salt to taste


Preheat the oven to 375°F.  Mix together the cream cheese, onion powder, and garlic powder. Set aside. Mix together the BBQ sauce and shredded chicken. Unroll the crescent rolls and pull them apart at the perforations. Place a triangle of cheese on each roll at the bottom (see crescent roll package instructions for where the “bottom” is located; it will be the portion of the roll that you roll away from you). Top the cheese with a spoonful of the BBQ chicken and then a teaspoon of the cream cheese mixture. Roll the stuffed crescent up and place on an ungreased baking sheet. Bake for 12 minutes.  While the crescents bake, place the green beans in a deep pan with about 2 inches of water. Cover and let the water come to a boil. After 3 minutes drain the green beans. Add the oil and garlic to the pot. Add the green beans back in and toss everything together over medium high heat. Sprinkle with the panko bread crumbs and kosher salt to taste.   Serve everything hot.

Cranberry Turkey Crescent Ring

Cranberry Turkey Crescent Ring

Cranberry Turkey Crescent Ring

2 cups cut-up cooked turkey (1/2-inch pieces)

2 cups lightly packed spinach leaves, chopped

7 oz Swiss cheese (about 10 slices), cut into 1/2-inch squares

½ cup canned whole berry cranberry sauce, and (if desired) extra for serving

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls SAVE $

Heat oven to 375°F. In medium bowl, mix turkey, spinach, cheese and 1/2 cup cranberry sauce. Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.

Spoon turkey filling on the half of each rectangle closest to center of ring.  Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Serve with extra cranberry sauce.

Enchilada Suizas

Enchilada Suizas

Enchiladas SuizasA3[5]3 cups of Salsa Verde
3/4 cup Mexican crema
1/2 cup chopped cilantro
1 garlic clove, chopped
2 cups shredded rotisserie chicken meat (or leftover chicken)
1 ½ cup shredded Oaxaca or Fresh Mozzarella Cheese
12 corn tortillas
1/2 medium onion, thinly sliced
2 tablespoons vegetable oil for frying
Salt & Pepper to taste

If you want to make this dish spicy, add 1 or 2 chopped jalapeño peppers with the salsa verde in the blender.

Place 1 cup of Salsa Verde, Mexican Cream, cilantro and garlic clove in a blender, process until you have a smooth sauce. Mix with the rest of the salsa verde and set aside. Heat a skillet over medium heat; warm one tablespoon of oil and warm the tortillas one at a time to soften, giving it just a few seconds per side. Add the rest of the oil as needed. Besides softening them for easy rolling, another reason is that we do this is to keep the tortillas from breaking. Transfer onto a plate covered with paper towels to drain any excess oil. Preheat your oven to 350°F. Season the chicken with salt and pepper. You can also add garlic powder if you like. Spread 1/3 of the sauce in a greased 9″ X 12” baking dish. Fill the center of each tortilla with the chicken and roll it up. Arrange the enchiladas in 1 layer, seam side down. Cover with the rest of sauce; sprinkle with cheese. Bake 25-30 minutes or until cheese starts to brown. Serve immediately and garnish with onion slices.

Sheet Pan Supper: Pesto Chicken Turnovers

Sheet Pan Supper: Pesto Chicken Turnovers

Pesto Chicken Turnovers1 box frozen puff pastry, thawed
2 1/2 cups shredded rotisserie chicken
1 cup pesto
1 cup frozen peas, unthawed
1 large egg, beaten
2 T. grated parmesan
kosher salt and freshly ground pepper

Preheat oven to 400 degrees F with racks in upper and lower thirds. Line two sheet pans with parchment paper. On a floured surface, unfold the puff pastry sheets and cut into each sheet into four pieces. Use a rolling pin to roll each piece to a 7in by 9in rectangle. Set on one of the prepared pans, layering between extra parchment as necessary and place in refrigerator to keep cool. Mix together chicken, pesto, and peas in a medium bowl. Place a heaping 1/2 cup of the chicken filling onto the bottom half of each pastry rectangle. Leave a small border on the bottom. Fold the top half of the pastry over the filing, lining up the edges. Press the edges with a fork to seal the turnover. Brush each one with beaten egg and sprinkle with Parmesan cheese and pepper. Bake the turnovers, switching the pans from upper to lower and lower to upper halfway through cooking, until pastry is deep golden brown and turnovers are starting to bubble at the seams, 25-30 minutes. Serve hot.

Pulled Chicken Sandwiches with Slaw

Pulled Chicken Sandwiches with Slaw

pulled-chicken-apple-cucumber-slaw-med108372_vert1 rotisserie chicken (about 2 1/2 pounds)
1 Granny Smith apple, cut into matchsticks
2 English cucumbers, cut into matchsticks
2 scallions (green parts only), thinly sliced
1/4 cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
1/4 cup honey
Coarse salt and ground pepper
4 hamburger buns

Shred chicken, discarding skin. In a large skillet, heat chicken, mustard, vinegar, honey, and 1/4 cup water over medium-high, tossing to combine, until warmed through, 3 to 5 minutes; season with salt and pepper. Meanwhile, stir together apple, cucumbers, scallions, and mayonnaise. Divide chicken mixture among buns and top with apple-cucumber slaw.

Savory Chicken Pocket Pies

Savory Chicken Pocket Pies

mh_1047_pocket_pies_hd8 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
1/2 teaspoon coarse salt

1 heaping cup of cooked, shredded chicken
2 tablespoons unsalted butter
1/2 cup chopped onion
1/3 cup chopped celery (1 large stalk)
1/3 cup chopped carrot (1 carrot)
1/2 teaspoon coarse salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup grated Parmesan cheese
1 large egg, for egg wash

Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine. Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent. To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge. Preheat the oven to 375 degrees. Butter or line a baking sheet. To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point. Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

Caribbean Chicken Chili

Caribbean Chicken Chili

1 medium-size sweet onion
1 tablespoon olive oil
2 cups cubed cooked chicken
1 teaspoon jerk seasoning
2 (15-ounce) cans beans, with liquid
1 chicken-flavored bouillon cube
Dash hot red pepper sauce

Slice onions; you’ll need 1 cup. Place oil in a 4-quart saucepan over medium heat. Add sliced onion and cook, stirring with a wooden spoon until soft, 3 minutes. Add chicken and jerk seasoning and cook, stirring until chicken is coated with seasoning, 1 minute longer. Remove pan from heat and stir in beans with their liquid and bouillon cube and hot red pepper sauce. Fill one of the bean cans with water, add water to the pan and stir. Place pan over high heat until liquid comes to a boil and bouillon cube dissolves. Reduce heat to low, cover pan and let chili simmer 10 minutes. (OLD)

Thai Chicken Crescent Sandwiches

Thai Chicken Crescent Sandwiches

58162907-32e7-48c4-b7b2-53e658379cc62 T. plain yogurt or sour cream
1 T. peanut butter
2 tsp. curry powder
1 tsp. ginger
1/2 tsp. garlic powder
1 1/2 tsp. soy sauce
1 C. frozen cooked chicken breast, thawed
1 1/2 C. shredded carrots
4oz (1C) shredded hot pepper Monterey Jack cheese
1 (8oz) can Pillsbury Refrigerated Crescent Dinner Rolls
1/2 C. mango chutney

Heat oven to 375. Spray cookie sheet with nonstick cooking spray. In large bowl, combine yogurt, peanut butter, curry powder, ginger, garlic powder and soy sauce; mix well. Add chicken, carrots and cheese; mix well. Separate dough into 4 rectangles. Place on cookie sheet. Firmly press perforations to seal. Press each rectangle to form 5″ square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal.
Bake at 375 for 15-20 minutes or until golden brown. Meanwhile, heat chutney in small saucepan over low heat until hot, stirring occasionally. Serve chutney with sandwiches.

Chicken Picadillo

Chicken Picadillo

5a66ca51be40a101257d0e30b9add04a2 tsp. olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, rinsed and finely chopped
1 medium red bell pepper, rinsed and finely chopped
1½ T. garlic, mashed (about 3 cloves)
12 oz. boneless, skinless chicken breast, cut into thin strips
1/3 C. no-salt-added tomato sauce
1/3 C. low-sodium chicken broth
1/3 C. lemon juice
¼ tsp. ground cumin
2 bay leaves
1/3 C. water
¼ C. golden seedless raisins

1 T. fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp. dried coriander)
1 T. capers, drained
2 T. green olives, chopped

Heat olive oil in a large sauté pan over medium heat. Add the onion, bell peppers, and garlic, and sauté until vegetables are soft, about 5 minutes. Add the chicken, and stir fry for another 5–10 minutes, until chicken is no longer pink inside. Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken. Cover the pan, and reduce the heat. Simmer for 10 minutes. Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.

Enchiladas de Mole Rojo

Enchiladas de Mole Rojo

enchiladas-de-mole-negro-o-mole-rojo-oxacan-cuisine3 ½ C. Mole Rojo
24 Corn Tortillas
1 C. Canola Oil
2 ½ C. Cooked Chicken, shredded
¾ C. Queso Fresco, finely crumbled
Small White Onion and thinly sliced
Parsley sprig

Heat the mole over low heat and dilute with water (the mole should be thin). Simmer over low heat for 10 minutes or until the mole is heated through. Heat the oil in a medium skillet. Using tongs, quickly pass the tortillas in the hot oil to soften. Do not let the tortillas get crispy. Immediately drain the tortillas on paper towels or on a wire rack. Place a tortilla on a serving plate. Place the shredded chicken on one end and roll to close. Repeat with remaining tortillas.  Cover the enchiladas with the warm mole and heat through for 10 minutes. Garnish with queso fresco, onion, and parsley sprigs.

Honey Ginger Chicken Salad

Honey Ginger Chicken Salad

Honey Ginger Chicken Salad

1 C. shredded cooked Chicken

¼ C. thinly sliced Carrot

¼ C. thinly sliced Celery

3 T. Mayo

2 T. finely chopped Red Onion

1 T. slivered Almonds

1 ½ tsp. Coconut Aminos

½ tsp. Honey

1/8 tsp. ground Ginger

1/8 tsp. Garlic Powder


Using a spoon, mix all the ingredients together in a medium bowl. Divide the salad into two equal portions and store in the refrigerator for up to 5 days.

Rotisserie Chicken with Fire & Ice Salsa

Rotisserie Chicken with Fire & Ice Salsa

1 cup chopped seeded watermelon
1 cup chopped strawberries
1/4 cup chopped red onion
2 tablespoons chopped jalapeño pepper
2 tablespoons chopped fresh mint
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon sugar (optional)
1 (3- to 4-pound) store-bought rotisserie chicken

Combine watermelon, strawberries, onion, jalapeño and mint in medium bowl. Pour olive oil and lime juice over salsa and sprinkle with sugar. Stir gently. Cover bowl and refrigerate. Salsa can be made up to 1 day in advance.

Tiny Fried Tacos

Tiny Fried Tacos

14_01_culinary_tacos2 quarts vegetable oil, for frying

1/2 store-bought cooked rotisserie chicken

Juice of 1 lime

1 tablespoon ancho chili powder

2 teaspoons smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

24 (3-inch) yellow corn tortillas*



1/4 cup crema mexicana or sour cream

1/2 cup shredded iceberg lettuce

1/4 cup crumbled cotija cheese

Hot sauce, to taste


In a large pot, preheat oil to 375°F. Remove skin and bones from the chicken and shred meat into a medium bowl. Add lime juice, chili powder, paprika, cumin, and salt and pepper and toss to combine. Place a big pinch of chicken mixture in the center of each tortilla. Using tongs gently fold each tortilla around filling and hold under the oil for a minute before releasing; let it fry for an additional 3 to 5 minutes, or until crisp and golden brown. Fry tacos a few at a time to avoid overcrowding. Drain on paper towels and season with salt to taste. Gently hold each taco open and add toppings as desired.


* If tiny tortillas are difficult to find, use a 3-inch circle cutter to cut mini tortillas out of larger ones.

Savory Crescent Chicken

Savory Crescent Chicken

chickencrescent21 (3 ounce) package cream cheese, softened
1 T. butter, softened
2 C. cubed, cooked chicken meat
1 T. minced onion
1/4 tsp. salt
1/8 tsp. ground black pepper
2 T. milk
1 T. chopped pimento peppers
1 (8 ounce) package refrigerated crescent rolls
1 T. butter, melted
3/4 C. crushed croutons

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat cream cheese and 1 T. melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well. Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 C. of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal. Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 T. of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.

Busy Night Turkey Taco Soup with Avocado Cream

Busy Night Turkey Taco Soup with Avocado Cream

turkeytaco2 1/2 C. Turkey Breast Cutlets or leftover Turkey, cooked and chopped

1 (11 oz .) can Mexican-style corn

1 (16 oz.) can chili beans, undrained

2 (14.5 oz.) cans chicken broth

1 (16 oz.) jar chunky salsa

Salt and pepper to taste

1/4 C. chopped fresh cilantro

1/2 C. low-fat sour cream

2 T. guacamole


In a large pot over medium heat, combine corn, chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro. In a bowl, stir together sour cream and guacamole until smooth. Ladle soup into bowls and top with guacamole mixture.








Garlic Chicken Puffs

Garlic Chicken Puffs

chickenpuffs-14 ounces cream cheese
1 tsp garlic powder
1/2 cup cooked shredded chicken
2 (8 count) cans refrigerator crescent rolls

Mix cream cheese, garlic and chicken until well blended. Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners = giving you 4 little triangles). Place 1 tsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture. Place on cookie sheet, lined with aluminum foil and sprayed with no stick spray. Bake at 375 for 11-14 minutes.

Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

wraps1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas


Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.  Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Chicken Enchiladas with Green Chili Sour Cream Sauce

Chicken Enchiladas with Green Chili Sour Cream Sauce

enchi10 flour tortillas, taco sized

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chilies


Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.  In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.  Pour over enchiladas and top with remaining cheese.  Bake 22 min and then under high broil for 3 min to brown the cheese.


Asparagus Parmesan with Roasted Chicken

Asparagus Parmesan with Roasted Chicken

1 lb. small to medium asparagus spears, rinsed and trimmed of woody ends

3 T. extra virgin oil

3 T. dry bread crumbs

3 T. grated Parmesan Cheese

3 strips of Prosciutto, separated and chopped

Roasted Chicken Pieces, such as Breasts, halved, or thighs (roast your own or use deli roasted chicken.


Preheat oven to 425-degrees. Snap off woody ends of asparagus. Place oil in a roasting pan, place in oven and heat. Combine breadcrumbs and cheese in a small bowl and whisk or mix until blended. Place the asparagus spears in a single layer in the pan and roll in the hot oil to coat. Sprinkle chopped proscuito or ham around the asparagus, but not on top. Return pan to the oven and roast for 8 to 10 minutes, until spears are tender or crisp tender, depending on your preference. Remove pan from oven and sprinkle generously with crumb and cheese mixture and roast until golden, 3 to 5 minutes.  Using tongs, transfer individual servings to plate and sprinkle with the crumbs and cheese left in the pan. Place chicken on plate and sprinkle with prosciutto bits.







Chicken-Pesto Crêpes

Chicken-Pesto Crêpes


Shredded Cooked Chicken

Roasted Red Peppers

Swiss Cheese


Spread about 1 T. purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 C. shredded cooked chicken, 2 T. thinly sliced canned peeled roasted red peppers, and 2 T. shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.







Chicken, Leek and Lemon Pot Pies

Chicken, Leek and Lemon Pot Pies

About 4 C. cooked, shredded chicken (I prefer dark meat and usually use thighs)

8 cloves of garlic, peeled and de-germed

3 leeks

1/4 C. butter

1/4 C. flour

2 C. chicken stock

1/4 C. white wine (Optional)

1 T. chopped fresh tarragon or 1 tsp. dry (thyme is good, too)

1 T. lemon juice

1 tsp. grated lemon rind

1/4 C. whipping cream

Salt and plenty of freshly ground pepper

3/4 C. green peas, defrosted if frozen

1 recipe pie crust or 450g puff pastry (my lazy way out, although in the photos I used my usual pie dough.)

1 egg, beaten with a pinch of salt


Preheat oven to 375°F (190°C). Place garlic in cold water, bring to boil, and boil for a minute or so. Drain and roughly chop. Reserve. Cut very dark green leaves from leeks and discard. Wash leeks well and slice into 1/2-inch (1-cm) sections (I use about 2/3 of the leek). Heat butter in skillet on medium heat. Add leeks and garlic and sauté for about 3 minutes or until leeks soften. Stir in flour and cook until pale gold, about 4 minutes, adding more butter if needed. Stir in chicken stock, white wine if using, tarragon, lemon juice and rind. Bring to boil. Add cream, reduce heat and simmer for 5 minutes or until thick and glossy. Season well with salt and pepper. Stir in green peas and chicken. Place in a 6-cup baking dish or individual baking dishes. Roll out pastry 1/4-inch (5-mm) thick to cover top of dish. Cut a steam hole, decorate with any extra pastry cut in shapes, if desired. Brush with egg. Bake pies on middle shelf of oven for 30 to 35 minutes or until pastry is golden and mixture bubbles. I usually set my baking dish or dishes on a cookie sheet as I inevitably get one that overflows.








Sformata di Pollo

Sformata di Pollo

1/2 Walla Walla sweet onion, diced small

1 clove of garlic, minced

1 Tablespoon EVOO (extra virgin olive oil)

1 teaspoon thyme

1 teaspoon rosemary

1 cup cooked chicken, chopped

4 large eggs

1/2 cup heavy cream

Pinch of nutmeg

Parmesan cheese, grated

Salt and pepper to taste

2 Tablespoons of butter

1/2 cup balsamic

Basil for garnish


Prepare 6 Ramekins and spray with oil and dust lightly with Parmesan cheese. Prepare a deep baking pan for Bain Marie (water bath). Preheat oven to 400*F. In a medium skillet, heat olive oil and cook onions over medium heat until translucent.  Add minced garlic, thyme and rosemary to skillet and cook for about 30 seconds; add cooked chicken and salt and pepper to taste. Set aside to cool. Whisk the eggs, heavy cream and nutmeg.  Add the chicken mixture to the eggs and mix well.  Spoon mixture into prepared Ramekins until 3/4 full. Fill the 12 inch baking pan filled with 1/4 hot water (Bain Marie).  Place Ramekins in baking pan and bake  uncovered for 30 – 35 minutes until lightly browned on top and test with toothpick comes out clean.  Remove Ramekins from baking pan and cool for about 5 minutes.    Take a sharp knife around the mold and gently unmold Sformata onto a serving dish.  Garnish with basil and drizzle with some reduced balsamic. **Prepare reduced Balsamic while Sformata is cooling.   Place Balsamic in a pan on medium-low heat, whisk frequently until consistency has reached desired thickness.







Curried Chicken and Mango Salad

Curried Chicken and Mango Salad

1 (about 2 pounds) store-bought rotisserie chicken

1/4 C. plain low-fat yogurt

1/4 C. reduced-fat mayonnaise

2 T. mango chutney, chopped

1 T. fresh lime or lemon juice

1 tsp. curry powder

1 ripe large mango, peeled and cut into 1/4-inch dice

1 medium stalk celery, cut into 1/4-inch dice

1 medium Granny Smith apple, cored and cut into 1/4-inch dice

1/2 C. loosely packed fresh cilantro leaves, chopped

1 head Boston lettuce, rinsed, drained, and separated into leaves


Remove skin from chicken; discard. With fingers, pull chicken meat into 1-inch pieces. (You should have about 3 C. or about 3/4 pound meat.) In large bowl, stir together yogurt, mayonnaise, chutney, lime juice, and curry powder until combined. Stir in chicken, mango, celery, apple, and cilantro until well coated. Arrange lettuce leaves on a serving platter. Spoon chicken salad onto lettuce leaves to serve.






Turkey Cranberry & Boursin Grilled Cheese

Turkey Cranberry & Boursin Grilled Cheese

turkey-cranberry-boursin-grilled-cheese-1-11132 slices Texas toast garlic bread

3 slices leftover turkey

Boursin (garlic and herb spread)

2 slices white cheddar or Muenster cheese

Cranberry sauce (patted dry, if desired)

Baby spinach leaves (stems removed)


Place a large skillet over medium heat. When droplets of water sizzle when added to the pan, lay the garlic bread slices in the pan (if buttered on one side, place the buttered side up). Heat the bread until lightly toasted, then flip. Using a wide sandwich spreader, spread Boursin over the warmed sides of the bread (it might be a little awkward, but it’ll work out okay). Lay one slice over cheese over the Boursin. When the cheese has melted, layer the turkey on one slice of bread. Spoon a small amount of the cranberry sauce on top of the turkey. Shingle the spinach leaves over the cranberry sauce. Close the sandwich by topping the turkey with the second slice of bread, cheese side down. Flip the sandwich to make sure the bottom bread slice is toasted (if not, allow to heat a little longer). Serve. And be prepared to make seconds.

Meat Filled Turnovers

Meat Filled Turnovers

6 T. butter or margarine

1/4 C. onion, chopped (optional)

1/2 C. flour

1-1/3 C. chicken broth

1-1/3 C. milk

2 C. cooked chicken, turkey or beef, chopped

Peas or other vegetables, frozen or fresh (optional)

1 recipe two-crust pie dough


Melt butter in a saucepan, add onion and cook until tender. Add flour and stir. It will be very thick. Add broth and milk, cook and stir until thickened. You can use canned broth if you are using leftover meat. Frozen chicken breasts or tenders can be simmered in water until done. This water can be used in place of the canned broth. If more flavor is needed, add a tsp.  of chicken bouillon or a seasoning packet from chicken-flavored ramen noodles. Add the cooked, chopped meat to the butter and flour mixture. Add peas or other vegetables, salt and pepper. Mix up enough dough for a double crust pie: 2 C. flour; 2/3 C. plus 2 T. shortening, 1 tsp.  salt, enough cold water to form a soft dough. Roll dough into a large rectangle. It may be easier for you to roll half at a time. Cut into rectangles about 4 x 5″. Put a large spoonful of meat mixture on 1/2 of rectangle. Moisten edges with water, fold top over and seal edges by pressing with the tines of a fork. Poke a few holes in the top with the fork for steam vents. Recipe makes 8 turnovers. Place on a baking sheet. I use parchment paper or foil on the pan to catch any filling that spills out while baking. Bake at 425 degrees for 25 minutes or until done. Add 1/3 C. milk to remaining sauce and spoon over hot turnovers.









Turkey Turnovers

Turkey Turnovers

Nonstick cooking spray

1 package (11.3 oz.) refrigerated low-fat dinner rolls

2 T. prepared honey mustard

3 oz. thinly sliced deli turkey breast

3/4 C. packaged broccoli coleslaw

1 egg white, beaten

Prepared mustard (optional)

Preheat oven to 425°F. Spray baking sheet with nonstick cooking spray.  Separate dinner rolls; place on lightly floured surface. With lightly floured rolling pin, roll each dinner roll into 3-1/2-inch circle.  Spread honey mustard lightly over dinner rolls; top with turkey and broccoli coleslaw. Brush edges of dinner rolls with beaten egg white. Fold dough over forming a half circle; squeeze edges together firmly with fingers. Press edges with tines of a fork to finish sealing. Place on prepared baking sheet; brush egg white over tops of turnovers.   Bake about 15 minutes or until golden brown. Let stand 5 minutes before serving.  Serve warm or at room temperature with additional mustard for dipping, if desired.





Curry Chicken Triangles

Curry Chicken Triangles

2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 package (3 oz) cream cheese, softened

1 tsp. milk

2 tsp. apricot preserves

1 C. finely chopped cooked chicken

1/2 C. shredded Cheddar cheese (2 oz)

1/4 C. chopped drained water chestnuts (from 8-oz can)

3 tsp. chopped green onions (3 medium)

2 tsp. curry powder

1 egg, beaten

2 tsp. chopped almonds

 Curry Chicken Triangles

Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll both cans of dough on work surface; press each to form 12×9-inch rectangle. Cut each into 12 squares. In medium bowl, beat cream cheese, milk and apricot preserves with electric mixer on medium speed until smooth. Stir in chicken, cheese, water chestnuts, onions and curry powder. Spoon about 1 tsp. chicken mixture in center of each square. Fold dough over filling; press edges with a fork. Place on cookie sheet. Brush with beaten egg; sprinkle with almonds. Bake 10 to 15 minutes or until deep golden brown.






Asian Chicken and Chili Soup

Asian Chicken and Chili Soup

6 C. chicken broth

2 red bell peppers, (ribs and seeds removed), thinly sliced lengthwise and cut crosswise into 2-inch pieces

2 T. soy sauce

1 to 3 tsp. Asian hot chili sauce

3 C. (12 oz. s) diced poached chicken

1 bunch (6 oz. s) watercress, large stems trimmed

2 scallions, thinly sliced lengthwise and cut crosswise into 2-inch pieces


In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes. Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.

Buffalo Chicken Stromboli

Buffalo Chicken Stromboli

2 tablespoons butter
1 tablespoon EVOO – Extra Virgin
Olive Oil
3 to 4 stalks of celery, chopped
1 large or 2 medium carrots, peeled and chopped
2 cups chopped cooked chicken, such as rotisserie, leftovers from the night before or cooked chicken breasts
1/2 cup hot sauce, such as Frank’s Red Hot, for extra spicy or1/4 cup tomato sauce or juice mixed with 2 tablespoons hot sauce, for mild
1 pizza dough, defrosted
1 cup Monterey jack cheese
1/2 cup blue cheese crumbles
3 scallions, sliced
1 egg
A sprinkle of sesame seeds or poppy seeds

Preheat oven to 400˚F. In a large skillet over medium-high heat, melt the butter with the EVOO and cook the celery and carrots until tender, about 3-4  minutes. Add the chicken and hot sauce to the pan  and toss everything  together with some salt and ground black  pepper. Set aside and let cool.

When the filling is cool, roll out the pizza dough into a  rectangle on a floured surface. Spread the cooled filling evenly out onto  the entire dough, making sure not to get too close the any of the edges. Top
with cheeses and scallions. Roll the stromboli, starting at one of the  long sides, tucking in both ends firmly. Press the seam with your fingers to  seal. In a small bowl, whisk the egg with a splash of water then lightly brush it over the stromboli, covering the entire surface. Sprinkle with sesame or poppy seeds, transfer to a baking sheet and bake in the oven until golden brown, about 40 minutes (I would start checking it at about 25, though.  Mine was browned and ready to come out then!).

buffalo Chicken Stromboli