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Rotisserie Chicken Two Ways

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One rotisserie chicken.

Two completely different meals.

I’m on it.

Last Friday afternoon I picked up a fresh rotisserie chicken, brought it home and immediately took it off the bone. Hint: it’s MUCH easier to get off the bone when it’s warm than when it’s cold.

I took half the chicken, chopped it up and added it to this crock pot lasagna recipe ~ lasagna with mushrooms, spinach and a bechamel sauce. I also chopped up one red pepper and added that in with the onion, mushroom and spinach mixture.

{Since Leah’s recipe didn’t include the chicken, I just went ahead and followed her directions and scattered the chopped chicken on top of each veggie layer}

Started the crock pot at 3:00pm and when we got home at 7:00pm from dance, dinner was ready!

*****

Recipe numero dos….

I had the other half of the chicken ready for another meal and decided to make this curried chicken salad with almonds and raisins from Tyler Florence.

Two words ~ DEEEE-LISH!

I had all ingredients on-hand. LOVE when that happens.

I served it with some leftover quinoa.

Easy.

*****

I don’t know about you, but Mr. Rotisserie and I are good friends. I can always count on him.

Please DO share some of your rotisserie chix secrets!

Happy Tuesday!

*****

Linking up again with Lady Behind The Curtain ~ Cast Party Wednesdays

Ancient {Filipino} Secret

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I think it’s safe to say that {everyone} knows what lumpia is…but if you’ve never had it, well, I’m sorry, but that can change. They are just a Filipino egg rolls I guess is the best way to describe them.

And they are DE-LISH!

*****

Lumpia Shanghai Recipe

{from my mother-in-law, Lucy AKA “Lola”}

1 lb. ground pork

½ lb shrimp, chopped

2-3 stalks green onions, finely sliced

½ cup water chestnuts, chopped

(The shrimp, water chestnuts and green onions can be chopped all together in a food processor or chopper)

¼ cup soy sauce

½ tsp salt

Mix all together.  Add 1 slightly beaten egg and 3 tablespoons corn starch to hold the meat together and mix again.

Look for square, thin wrappers brand Spring Home TYJ Spring Roll Pastry or something similar.

Place 2 tablespoons of the mixture in a wrapper diagonally across.  Fold the pointed edge over the meat and then the sides of the wrapper.  Roll tightly and seal edges with warm water.

Here comes the bad part…shallow fry:

When golden brown on both sides, remove and place onto a paper towel lined plate.

We like to cut ours in half before serving. I found this sweet chili sauce {brand: Maggi} at Albertson’s in the Asian aisle. You can also use plain ‘ol sweet and sour sauce for dipping.

Tip: after the lumpia are all rolled, you can freeze them for future enjoyment. So make a lot of them because, trust me, they will fly off the plate.

Many people have asked for this recipe….so glad I can share this {secret} with you!

Happy Sunday!

Are You There, Vodka? It’s Me, Amy

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Love Chelsea Handler.

But this post is not about her….it’s about some Vodka Sauce.

Readership has gone down in the past couple days possibly given the content material, so if some of you were turned off, hopefully I can redeem myself with some tasty new recipes!

Pasta a la Vodka

{Did I get your attention?}

I thought you could only buy this stuff in a jar! Thanks to Leah, I now know how easy it is to make from scratch.

{The only additional thing I would say about the recipe is that when adding the vodka [or ANY alcohol to a dish] to the pan, PRETTY PLEASE REMOVE THE PAN FROM THE HEAT}

Leah is right, this dish is elegant and very much restaurant quality. I really need to cook with fresh basil more often! I talked Jay out of adding chicken because, honestly, I just didn’t want to fix it! Sorry, Babe! I told him there was {chicken} stock in the sauce, though. Ha! Frankly, I think the chicken would throw it off…I will most def be making this again.

Soon.

Tuesday Tidbit

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{Photo courtesy of Google Images}

I’ve been putting this stuff on eVeRyThInG lately…

It’ll perk up a Whole Grain Turkey, Ham & Cheese Lean Hot Pocket like nobody’s business.

Add a kick in the pants to a Lean Cuisine (preferably Sesame Chicken) any day of the week.

Possibly some spicy tuna rolls and California rolls with a kick in our future?

YES, indeed!

Kid Swap

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My friend, Hollie, had a brilliant idea…

Take turns swapping the kids and celebrate Valentine’s Day sans midgets!

GREAT idea.

Jay and I celebrated last night and the Sullivan kiddos will come spend a few hours with us tonight.

We went to Saturday evening Mass and then came home to prepare a Pioneer Woman Valentine’s dinner:

Filet with onion and blue cheese sauce
Twice Baked Potatoes
Bread Pudding with Bailey’s Irish Cream sauce

Talk about a meat and potatoes meal. Veggies were NOWHERE to be found on this table tonight.

Personally I don’t like to prepare steaks at home…I always screw them up. I think cooking steaks is a science and it makes me WAY nervous. But we were trying to save some dough and decided to stay in. I substituted PW’s ribeye recipe with some filets. I told the butcher to say a prayer for me that I wouldn’t massacre them. They turned out OK, but the onion blue cheese sauce was simply out of this world and oh SO easy to make.

I’m telling you, the sauce was divine!

I’ve also not been able to successfully graduate from the school of bread pudding…not too sure why…it’s NOT that difficult.

I attempted PW’s sourdough bread pudding and substituted some almond extract for a portion of the vanilla and added sliced almonds on the top rather than the pecans she calls for. I also used Bailey’s Irish Creme Coffee liquor in place of the Jack Daniel’s for the sauce. Both substitutions worked out nicely and the pudding had a very distinct, but not overpowering, almond flavor.

We were so stuffed from our hearty, stick-to-your-ribs dinner that we just sampled the dessert, but are looking forward to enjoying it again this evening.

Happy Valentine’s Day!

~XOXO~