First of all, my apologies for completely spacing yesterday. Giveaways and What I Believe have wiped my brain clean of any intelligent bloggy thought. Hopefully you’ll forgive me. 🙂
Second of all, after Thanksgiving this year, I posted three cooked turkey recipes I used to get rid of the mass quantities of turkey our family of four couldn’t devour in one day. You can find them here and every single one of them was meant to be used with leftover roast chicken.
And here’s a nice new fresh one:
(I thought for sure I had a picture of this, but I can’t seem to find it…)
Family Sized Baked Burrito:
(Adapted from a Pampered Chef Recipe)
Ingredients:
1 plum tomato, thinly sliced
3 c diced cooked chicken
1/2 c chopped onion
1/2 lime
3/4 c thick and chuncky salsa
1 tbs southwestern seasoning mix*
1 garlic clove, pressed
1 1/2 c (6 oz) shredded colby & Monterey Jack cheese, divided
4 burrito-size flour tortillas (11-11 1/2 in)**
1 can (9 oz) bean dip***
Assorted toppings such as shredded lettuce, sliced pitted ripe olives, snipped fresh cilantro…
- Preheat oven to 425º. Thinly slice tomato, set aside. Dice chicken. Chop onion. Juice lime half into bowl (juice the other half, too – put it in a baggy and freeze for next time.) Add chicken, onion, salsa, seasoning mix, and pressed garlic. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally. Stir in 1/2 cup of the cheese (NOT ALL OF IT.)
- Arrange tortialls in an overlapping circular pattern on a large pizza stone (or cookie sheet), covering entire surface of the stone. (Tortillas will extend off edge of baking stone by 5 inches). Starting at center, spread bean dip over tortillas, forming a 10×10 inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.
- Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering it completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles, serve with assorted toppings.
*This is from The Pampered Chef. I recently ran out and am interested in finding a substitute. Maybe 1 tbs taco seasoning? Does anyone out there make their own taco seasoning?
**I have accidentally bought the wrong size before. You can make it work if you get creative with your shape!
***I use a can of refried beans. Is that what they mean by bean dip? I was confused. 🙂
Your turn: Leave a linky to your recipe post using leftover chicken. Just make sure you’re not linking to your homepage. That’s a sure way to lose a good recipe.
Next week on Recipe Swap: Using Leftovers – Carrots and Celery or Any Other Produce Bought in Bulk
Until next time….
The recipe above can use leftover chicken. It’s a Baja California Chicken salad and calls for fun ingredients like Jicama and dried mixed fruit.
Here is a great recipe for covered dish dinners, I am always asked to make this for church:
Chicken Delight
2 lb broccoli, cooked
5 lb chicken (you can use whatever pieces of chicken you want, I use 6 breasts and that is plenty for my family with leftovers. You could also used leftover chicken or turkey)
1 c shredded cheddar cheese
1/2 c butter
2 cans cream of chicken soup
1 c mayo
salt and pepper
bread crumbs
Put broccoli, then chicken on bottom of 13×9 pan. Mix soup, mayo, salt and pepper and spread on top of chicken. Put cheese on top of that. Melt butter and mix with bread crumbs, then drop on top of cheese. Cover with foil, and bake at 350 degrees for 1 hour. Easy peasy!
Taco Seasoning:
4 T minced dried onion
2 T chili powder
1 T corn starch
1 T crushed red pepper flakes
1 T paprika
1 T minced dried garlic or 1/2 T garlic powder
1 T oregano
1 T cumin
That makes a big batch. Mix it together. When you want tacos, 2 T of that mix + 1 cup water goes into 1 lb ground beef.
I cook a whole chicken and freeze all the meat and broth (separately) all the time so that I can use it later. I use some of the leftover meat to make chicken and noodles. Just bowl a big pan of water with a cup of chicken broth (or a can, whatever), a spoonful of chicken base (or bullion cubes) add some amish noodles and cook until done. Add the frozen leftover chicken sometime in there and make sure it thaws 🙂 Serve over mashed potatoes with hot bread or rolls. Everyone will think that you slaved in the kitchen and it only takes minutes of your time!
There are lots of recipes out there for taco and fajita seasoning. I started making my own because the packets of seasoning from the store all have MSG in them. I make up a bunch ahead of time in a little container, then it’s there when I need it.
Confession: I’ve been using fajita seasoning for my taco meat–and I can’t hardly tell the difference!
thanks you perfect docs
Pardon me but I can’t share any recipe’s here, what triggers me most to leave a comment here is to asked about the health benefits of beans. They say that beans were primarily the cause of rheumatism and it is strictly not for those affected people as well. Can we have other alternative on this?