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Food
A saucy midweek meal
By JANET K. KEELER
Published September 27, 2006
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For more weekday meal ideas, go to Janet K. Keeler’s blog, Stir Crazy. Every Wednesday you’ll find a recipe using rotisserie chicken.
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Today is hump day, halfway to Friday, the gateway to the weekend. It's also the day we salute the rotisserie chicken. Say "hallelujah" for the many dishes that can be made from the humble bird picked up on the way home from work. In simple tribute, shred the tender meat to top Caesar salad for a protein boost. Or, after a rejuvenating dip in the pool or possibly a game of catch with the kids, make something more ambitious. That means you'll have to cut up a veggie or two. One tip: Keep barbecue sauce on hand and use it to transform chicken into a whole new ball game. Here are some recipes to get you started. - JANET K. KEELER, Times food and travel editor Barbecue Chicken Quesadillas 4 (8-inch) flour tortillas 1 cup Mexican blend shredded cheese 1 cup (about 6 ounces) skinned and chopped rotisserie chicken 2 tablespoons chopped onion 2 tablespoons barbecue sauce Coat a skillet with nonstick spray and place over medium heat. Place 1 tortilla in skillet and top with shredded cheese, chicken and onion. Drizzle with barbecue sauce and top with remaining tortilla. Cook until the bottom tortilla is golden and cheese begins to melt. Flip and cook until bottom is golden and the filling is heated through. Repeat with other tortillas; serve immediately. Makes 2 to 3 servings. Barbecue Chicken Sandwiches 1 3- to 31/2-pound rotisserie chicken, skin removed, meat shredded 11/2 to 2 cups of your favorite bottled barbecue sauce 4 sandwich buns 11/3 cup coleslaw (homemade or store-bought) Stir together shredded chicken and sauce in a large skillet over medium-low heat. Cook, stirring often, for about 10 minutes, until mixture is hot and well combined. Add more sauce if mixture seems dry. Meanwhile, lightly toast sandwich buns. Place a bun half on each of four plates. Divide chicken mixture evenly among buns, add some coleslaw and top with remaining bun halves. Serves 4. Barbecue Chicken Pizza Prebaked 11-inch pizza crust (such as Boboli) 1/2 cup red onion, sliced thinly and sauteed in vegetable oil until limp, about 5 minutes 11/2 cups rotisserie chicken chunks 1/2 cup barbecue sauce 1/2 to 1 cup shredded Gouda cheese 1/2 to 1 cup shredded mozzarella cheese Cilantro for garnish Arrange the sauteed sliced onions on the pizza crust. Combine chicken and barbecue sauce and spread on the pizza. Combine the Gouda and mozzarella and sprinkle on the pizza. Bake in a preheated 450-degree oven for 12 minutes, or until cheese is bubbling. Barbecue Pockets 2 refrigerated pie crusts 1 cup shredded rotisserie chicken 1 cup shredded sharp cheddar cheese 1/2 cup diced red onion 1/4 cup bottled barbecue sauce Preheat oven to 425 degrees. Mix chicken with barbecue sauce in small bowl. Unroll one pie crust onto a flat surface. Top each quadrant of the crust with ¼ of the chicken, cheese and onion. Unroll second crust and place atop first crust and fillings. Cut the circle into four sections and seal the edges of each pocket with a fork. Cut small vents in the top of each pocket. Transfer to ungreased baking sheet and bake 8 to 10 minutes, until crust is golden brown. Serves 4. Tangy Chicken Salad 1 tablespoon vegetable oil 1 small red onion, sliced in 1/2-inch strips 8 slices precooked bacon 2 cups rotisserie chicken 1/2 cup corn kernels 1/4 cup light mayonnaise 1 tablespoon barbecue sauce 4 cups romaine lettuce 1 cup grape tomatoes 11/2 cups corn tortilla chips 2 avocados, sliced and sprinkled with fresh lemon juice to prevent browning Preheat large saute pan and add vegetable oil. Saute onion until caramelized, about 7 to 9 minutes, stirring often. Place onions in medium mixing bowl and set aside to cool slightly. Cut chicken and bacon into 1/2-inch chunks and add to onions with corn kernels. Stir mayonnaise and barbecue sauce into chicken. Line three serving plates with lettuce leaves. Place corn chips around outside edge of plate (or crumble chips over lettuce). Scoop chicken salad into center of each plate. Place avocado slices and whole grape tomatoes around chicken salad. Serve immediately. Serves 3. Sources: Good Housekeeping, www.about.com, www.ivillage.com, Publix Online For more weekday meal ideas, go to Janet K. Keeler's blog, Stir Crazy, at www.blogs.tampabay.com/food. Every Wednesday you'll find a recipe using rotisserie chicken.
[Last modified September 26, 2006, 12:44:18]
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