Caesar Salad Pinwheels Roll-Ups Appetizers

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  Oh Boy Pinwheel Appetizers...

But not just any Pinwheels, these have all the flavors of a Classic Caesar Salad.  Chicken, Crispy Romaine lettuce, Parmesan Cheese, The unique flavors of Caesar Salad Dressing and even the Parmesan Cheese Garnish!

Just the name classes these up enough to serve for a party.


I even made a few up for those pesky vegetarians who always pop up when you are planning a party.  Just leave out the Chicken and you have a Veggie Version.

Guaranteed empty platter recipe.  Quick and easy to make and always popular!

Enjoy!

 OK... Here's what I did...

Caesar Salad  Pinwheel Roll-Ups Appetizers

Ingredients - Makes 35 Mini Sandwiches

• 2 Bricks (8 OZ each) Cream Cheese, softened to room temperature
• 1-3/4 Cups (The meat from a Breast, leg and thigh from a Rotisserie Chicken) Cooked Chicken  Chopped to a Small Dice
• 1/4 Cup Caesar Salad Dressing
• 1/4 Cup Parmesan Cheese
• 1/2 Cup Croutons, Crushed and crumbled
• 14 large leaves from a head of Romaine lettuce
• 7 (12 inch) Flour tortillas

Cooking Directions

1. First, Make the Goo...
   In the bowl of a Stand Mixer (KitchenAid), Add the cream Cheese and the Caesar Salad Dressing together and mix until creamy.  I use the whisk attachment and scrape down the bowl frequently.  This will take about 5 minutes to get the whipped texture.
2. Spread your tortillas out and evenly distribute cream cheese mixture among 7 tortillas and spread just shy of the edges.
3. Add a layer of chicken, a layer of croutons and a layer of the Parmesan Cheese
4. Roll up the Tortillas.  Not too tightly or the goo will seep out the ends.  Wrap in plastic cling wrap and refrigerate for at least 3 hours or overnight.
5. Unwrap and Slice.  Cut the ends off.  Cut the remaining tube into 3/4 inch Pieces, Arrange attractively on a platter.  Wrap the platter and return to the fridge until ready to serve.
6. Serve Chilled and ENJOY!

Best Damn CHICKEN SOUP EVER!!! Crock Pot Easy

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 OH BOY... Chicken Soup!

But not just any Chicken Soup, This really and truly is THE BEST DAMN CHICKEN SOUP EVER!!! (Well, in my humble opinion).

This soup is brothy, with plenty of chicken stock to help ease the fall/winter aches and pains of daily life.  Just inhaling the aroma as this cooks is a joy.

There is plenty of chili beans added for flavor and a little extra protein.

Plenty of corn... bell peppers, onions (vegetables) for health, presentation colors, flavor and deliciousness!

And PLENTY of flavor.  I use a can of Ro-Tel Tomatoes.  the original version, made with green chilies and loaded with Tex-Mex spiced flavor.  I also added a bit of Cumin.  Cumin is a magical spice I add to almost anything that has cooked tomatoes.  Really brings out that Earthy savory tomato flavor.  Kick in standard Salt and Pepper and you truly do have THE BEST DAMN CHICKEN SOUP... EVER!

I had just a touch of an early Fall cold.  So I made this soup extra brothy to treat my throat.  I added a single can of tomato paste (even more tomato flavoring).  If I were making this just for a nice warm up meal I would have added a second can for extra thick gravy.

After one bowl, my throat was better, fever broke and birds were singing out my window...

BEST Soup EVER!

 OK... Here's what I did...

Best Damn
Chicken Soup EVER!!!

Ingredients

• 4 Cups Chicken Stock
• Meat from a precooked, pre-seasoned Rotisserie Chicken Diced (or 4 Chicken breasts, cooked and diced
• 1 Large can (28 Ounces) Bush's Chili Beans in Chili Sauce, drained and rinsed
• 1 Can (10 ounces) Ro-Tel Diced Tomatoes and Green Chilis
• 1 Can (15 OZ) Whole Sweet Corn (can use 2 Cups Frozen Corn)
• 1 Whole Sweet Onion, Diced
• 1 Green Bell Pepper, cored, seeded, white membrane removed and diced
• 1 TBS Cumin
• 1 tsp Black Pepper
• 1 tsp Sea Salt
• 1 Small Can (6 OZ) Tomato Paste (OPTIONAL: one additional can if you want a thicker gravy)
• Optional, add a dollop of Sour Cream as garnish, flavor and to cool the spices

Cooking Directions

1. This is a crock pot easy dump recipe.  Dump all the ingredients into a crock pot.  Set the machine on low for soup ready when you get home from work (8-10 hours) or high for a faster cook time, (4 Hours)
2. Serve Hot with a sandwich or tortilla chips and ENJOY!

Loaded Cajun Sausage and Chicken Potato Chowder - 52 Recipes for Soup

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 OH BOY... SOUP!

But not just any soup.  This New Orleans Cajun flavored, Creamy thick LOADED (Andouille Sausage, Chicken, Bell peppers, Onions, Celery, Jalapeno peppers and Corn... Along with Parmesan Cheese) soup has now become my very favorite soup of all time.  Of course this is actually a chowder, a soup or stew made with cream and thickened with a roux.

Feel free to add this photo to wikipedia under the name of "Hearty Soup"  This would make a great potato soup.  But once you add the meat (Chicken and New Orleans spiced Andouille Sausage), the vegetables (the Trinity of Cajun cooking, Onions, Celery and bell peppers, along with the Pope of Cajun cooking... Garlic and extra heat spice with minced Jalapeno Peppers), combined with the thick creamy base, this is indeed Hearty soul warming perfect soup!

Once the ingredients are all chopped, minced, sliced, cooked and ready to go, the soup comes together pretty fast.

And you can fancy it up for a dinner party by adding BREAD BOWLS... a specialty bread perfect to serve the soup in.

Talk about good... ENJOY Indeed!

 OK... Here's what I did...

Loaded Cajun Chicken Sausage Potato Chowder

Ingredients

• 4 Andouille Sausage Links, precooked, sliced into thin medallions
• 3 Chicken Breasts, bones and skins removed, baked to an internal temperature of 160 degrees.  Lightly seasoned with salt and pepper.
• 3 Cups Diced Russet Potatoes, skins removed, Cooked for 10 minutes in already Boiling Salted Water.
• 2 Cups Onions, disced
• 1 Cup Green Bell Peppers, Chopped
• 1 Cup Celery, Chopped
• 3 Jalapeno peppers, white membrane and seeds removed, minced small
• 4-5 Cloves Garlic, Smashed and Minced
• 1 Stick (8 TBS, 1/2 Cup) Butter
• 8 TBS Flour
• 4 Cups Chicken Stock
• 2 Cups Half and Half (Can use Heavy Cream if making for a party (Extra Flavor))
• 3 Cups Frozen Corn Kernels
• 2 TBS (to taste) Cajun Spice Mix... for this soup pictured, I used Old Bay Seasoning Mix
• 1/4 Cup (additional for garnish) Fresh grated Parmesan Cheese
• 3 Green Onions, sliced thin, green and white parts for Garnish
  Smoked paprika for garnish
• Optional, serve in Bread Bowls

Cooking Directions

1. Have your meat and potatoes pre-cut and precooked, ready to add to the soup
   Have all of the vegetables pre-cut and ready to add to the soup
2. In a large soup pot, melt the butter.  Add the vegetables; the Trinity of Cajun Cooking (Onions, Bell Pepper and Celery), along with the Pope of Cajun Cooking (the Garlic) and the spice, Jalapeno.  Cook on medium low heat until the vegetables have softened
3. Add the flour to the pot along with the buttered vegetable mix, Stir and continue cooking for 3 minutes (this will help thicken the soup).
4. Add the stock, increase heat to a simmer.  Cook for about 10 minutes.
5. Add the Potatoes, Sausage and Chicken.  Stir to mix and again simmer for another 5 minutes.
6. Add the Half and half or Cream (Cream is better), Parmesan Cheese and Cajun Spice mix.  Stir and cook for 10 minutes.  Be careful to not allow the soup to get above a low simmer.  Reduce heat as needed.
7. The soup will thicken during this last 10 minute cook time.  If it does not, make a slurry of 3 TBS water combined with 1 TBS of Corn Starch and add to the soup (NEVER add Cornstarch directly to soup).  Repeat this step as needed until you have a thick creamy soup.  NOTE, in the soup shown I did not need to add the slurry.  The Roux (Flour and butter mix), along with the starch in the potatoes added plenty of thickening ingredients.  Only add slurry of the soup does not thicken on it's own after the last 10 minutes of cooking
8. Finally, add the frozen Corn.  Don't worry, the corn will thaw in seconds, but still will have a slight crunch.
9. Plate and serve the soup.  For added presentation, make Bread Bowls to serve the soup in.  Garnish with Green Onions, additional Parmesan Cheese and a sprinkle of Paprika.
   Serve HOT and of course... ENJOY!

Chicken and Veggie Pasta Casserole - Low Cal - Stretch Your $$ - 52 Church PotLuck Casseroles

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This is my version of a King Ranch Chicken Casserole.

It has so many advantages... Inexpensive Macaroni Pasta helps to stretch your dollars.  I used the always easy, always tasty, always perfectly cooked Rotisserie Chickens for the meat.  One of those you can buy pre-cooked at most grocery stores (and big box warehouse joints)... Often for a lower cost than the uncooked versions.

I loaded it up with frozen vegetables (Peas and Corn), Added some fresh Veggies (Onions and Sweet Bell Peppers).  And then added spices through the use of canned Chunky Ro-Tel Tomatoes.  Just enough to give the dish a little ZING!

Top with a little Taco Seasoned Cheese and you have a diet - healthy dish that looks fantastic, costs can be as low as $10 for 8 servings (watch those sales, I always stock up on Ro-Tel, Frozen Vegetables, basic Pasta and cheese when I see them on sale, almost making this a pantry meal).

Of course this is only a winner if it has the right taste.  This is a Tex-Mex type dish. The Ro-Tel Tomatoes have Green Chilies mixed in to add a spice (diet food does not need to taste diet).  Add additional seasonings to taste (I always add Cumin anytime I cook with Tomatoes) and you have a filling dish with lots of flavors that your family will love!

And of course it makes a beautiful dish to take along to any big PotLuck style meal, as a take along dish for a family gathering.  Bright, colorful and tasty combination!

Enjoy indeed

 OK... Here's what I did...

Chicken and Veggie
Pasta Casserole

Ingredients

• 2 TBS Olive Oil
• 1 Medium Size Onion, Large Dice
• 1 Medium Size Green Bell Pepper
• 2 to 3 Cups Cooked Chicken, diced (I used the emat from 1/2 a Rotisserie Chicken, can substitute 2 Chicken breasts (cooked and diced).
• 3 Cloves Garlic, Minced
• 2 Cans, NOT Drained (10 ounces each) Ro-Tel brand Chopped Tomatoes and Green Chilies
• 1 Can Cream of Mushroom Soup, undiluted
• 1 TBS Cumin Spice
• 1 tsp (Optional - To taste) Chili Powder
• 1 Cup Frozen Peas (thawed under HOT water for a few minutes).
• 1 CUp Frozen Corn (thawed under HOT water for a few minutes).
• 1 Pound Cooked Elbow Macaroni Pasta, Cooked Al Dente, 1 minute less than advised on the box
• 8 Ounces Taco Spiced Shredded Cheese

Cooking Directions

1. Preheat oven to 350 degrees. Prepare a large 9X13 Casserole dish with non-stick spray. Cook the pasta according to the directions on the box. Be sure to under cook the pasta slightly. It will finish cooking as the casserole cooks.
2. Heat the Olive oil in a large skillet over medium high heat. Add the diced Onion and Bell pepper and saute for about 5 minutes until peppers are soft and the onions are translucent.
3. Add the cooked Chicken and Garlic to the pan and saute for another minute.
4. Add the Ro-Tel tomatoes and the can of Soup. Season with the Cumin and optional Chili Powder.. Stir to evenly mix.
5. Run the corn and peas under HOT water for a few minutes to thaw. Add Corn and Peas to the pan and mix well.
6. Dump the cooked pasta into the casserole dish. Add the contents of the Pan, covering the pasta evenly. Spread the cheese over the top.
7. Bake COVERED with aluminum foil for about 45 minutes until the sauce is bubbly. UNCOVER and bake an additional 15 minutes, allowing the cheese to get golden brown and delicious.
8. Let rest for 5 minutes, serve HOT and ENJOY!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
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World's Best Chicken Pot Pie - "Old School" 52 Uses for a Rotisserie Chicken Casserole Recipe

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Just in time for Thanksgiving leftovers (I made this with Chicken from a store bought Rotisserie Chicken, but just imagine the dribs and drabs of your Holiday Turkey turned into this wonderful EASY casserole (and a great use of all those other holiday side dish leftovers)...

A chicken pot pie is one of those dishes I like to make whenever I buy too much produce.  Extra carrots, cheap cans of corn (love those pre-holiday sales), open bags of frozen peas in the freezer... Use em up, make a meal of leftovers.


This particular recipe comes from a new favorite cookbook, The Homemade Kitchen: Recipes for Cooking with Pleasure.  The book is a joy to read with dozens of essays on the joy of cooking.  The book features plenty of recipes that back up the author's (Alana Chernila) plans to make a homemade kitchen a way of life.

A particular aspect of her writings is to use what you have on hand, turn pantry items into something special...

Like a Chicken Pot Pie.  This is a modification of the recipe she publishes in the book, along with a few additions of mine.

Most all of her recipes includes a paragraph about how to make the recipe your own.  Optional additional ingredients, swaps or simply encouragement to try something of your own cooking imagination.  Pot Pies are just made for imagining...

In particular, I made a few lasagnas this week for a catering client.  I had extra Parmesan cheese so I made more of an Alfredo inspired gravy for the base.  I love buttermilk biscuits so I used buttermilk with an extra brush on the top and the extra pepper on top of that brushed buttermilk is an homage to my father who loved dumping pepper into a glass of buttermilk and swigging away.  He was right, pepper and buttermilk go great together!

Using fresh made Buttermilk Biscuits to top the pot pie is genius!  The thick gravy mixed in with the vegetables make a unique Biscuits and Gravy taste and texture.  The biscuits come out with a crisp top coating and almost a soft chewy dumpling flavor on the bottom, making an additional mix of textures.  Plenty of seasonings (Mustard in the gravy is one I really liked) make this a pot pie to remember.  Better than just a leftover dish, this deserves front and center at any family gathering.  People will rave!



As to the book, I LOVED THIS BOOK!  A wonderful first cookbook for a beginning want to be cook, while thought provoking enough for any experienced kitchen jockey.  If you have the joy of cooking in your soul, this will reinforce that feeling.  If you want to become a better cook, this will inspire and aid your plans.  And if you just like a good read, spend a cold rainy Sunday afternoon with this book.

“This is so much more than a cookbook full of unforgettable recipes (though it is that, too). Alana Chernila has written an intimate portrait of a cook in her kitchen, one who celebrates the surprise windfalls and the mundane, everyday moments with equal fervor. Irrepressible, flavor-seeking, and always curious, she makes the best case ever for daily home cooking: happiness!”
—AMY THIELEN, author of The New Midwestern Table and host of Food Network’s Heartland Table 

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  Love this book and highly recommend it!

 OK... Here's what I did...

Chicken Pot Pie

Ingredients

• FOR THE FILLING - Meat stripped from one Store Bought Rotisserie Chicken
• 4 TBS Butter
• 1/2 Cup Whole Milk
• 2 Cup Chicken Stock
• 1 Cup Shredded Parmesan Cheese
• 4 TBS Olive Oil
• 2 Medium Sweet Onions, Diced
• 4 Medium Carrots, Peeled and Diced
• 1 Cans Sweet Corn, drained
• 1 Cups Frozen peas, rinsed under hot water to thaw
• 1 Cup Mushrooms, sliced thin
• 2 Stalks Leeks, outer leaves peeled, then sliced thin.
• 2 Stalks Celery, Diced
• 4 TBS Whole Grain Mustard
• 2 TBS Thyme
• 2 TBS Sea Salt
• 4 TBS Pepper
• FOR THE BISCUIT BATTER - 4 Cups Flour
• 2 TBS Baking powder
• Large Pinch Sea Salt
• 2 Sticks (1 Cup) Butter, softened to room temperature
• 2 Cup plus 1/4 Cup Divided Buttermilk
• 2 Large Eggs
• 2 TBS Pepper

Cooking Directions

1. Preheat oven to 450 degrees
2. For the filling, in a large heavy bottomed sauce pan, melt the butter and add the flour. Under low to medium heat, stir continuously for 5 minutes until the roux darkens and has a nutty aroma. CAUTION, stir continuously, do not let the flour burn or you must start over.
3. Add Milk and Chicken stock and stir to Combine. heat to a low simmer and stir occasionally while you cook the vegetables.
4. To cook the vegetables, in a heavy bottomed frying pan, over medium high heat, Add the diced Onions, Celery, Carrots and Leeks. Saute for about 5 minutes until the onions are soft and translucent.
5. Add the Peas and Corn and saute for 1 minute.
6. Add the Mushrooms, Mustard and seasoning, stir to combine
7. Transfer the cream sauce to the vegetables and stir to mix. Add additional milk if needed for a gravy to your taste.
8. Transfer this to a large baking dish.
9. MEANWHILE, make the batter for the biscuits... In a large bowl, combine the Flour and Baking Powder, whisk to mix. Work the soft butter into the dry mix, using your fingers continue to rub together until well integrated.
10. In a small bowl, whisk together the 2 cups Buttermilk and Eggs.
11. Fold together the wet and dry ingredients, Do not over mix, that makes dense biscuits.
12. Spoon hockey puck size bits of the batter evenly over the sauced vegetables.
13. Bake for 20 minutes until the biscuits are baked through and are golden brown and delicious looking.
14. Once cooked, brush on additional buttermilk and sprinkle with additional pepper to taste.
15. Serve HOT and Enjoy!

Cannot recommend this book more!

*************************************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now over 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store bought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

White Bean Chicken Chili - Crock Pot Easy - 52 Soups and Stews

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OH BOY CHILI!!!

Rich Thick Gravy... All made EASY AND FAST (to put together, I make mine in a Crock Pot, Hours of no work cooking after minutes of can opening).

Everything made easy with Rotisserie Chicken, a few cans of beans and Some diced vegetables.  This is a real winner for an alternative to the red burger chili.

One of my most popular recipes!  Great for a Chili Feed!


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

White Bean Chicken Chili - Crock Pot Easy

Ingredients

• 1 Pre-cooked, pre-seasoned Rotisserie Chicken, de-boned and meat diced to bite size bits, about 1-1/2 pounds, 3-4 Cups
• 4 TBS Butter (or 2 TBS Olive Oil)
• 1 Medium Onion
• 4 Large Garlic Cloves, skinned, smashed and minced
• 2 Medium Jalapeno Peppers, Seeds and white membrane removed, minced fine
• 2 TBS Italian Herbs (I used an Herbes de Provence Mix, can use Basil, Rosemary, Dill or your favorite)
• 2 tsp Ground Cumin
• 2 Cans (15 Ounces) White Kidney Beans (Cannellini Beans), rinsed and drained
• 1 EXTRA Can White Kidney Beans (Cannellini Beans), rinsed and drained
• 3 Cups Chicken Stock (store bought or make your own with the bones of the Rotisserie Chicken)
• PLUS 1/2 Cup Additional Chicken Stock
• FOR THE THICKENING ROUX... 4 TBS Butter
• FOR THE THICKENING ROUX... 4 TBS Flour
• FOR GARNISH 1 Cup Shredded Monterrey Jack Cheese
• FOR GARNISH 1 Cup Sour Cream
• FOR GARNISH Diced Green Onions
• FOR GARNISH Diced Cooked Bacon Bits
• FOR GARNISH Cheese-Its (or Fritos, but Cheese-its would be better)

Cooking Directions

1. In a large Saute Pan, melt butter over medium high heat. Add Onion and saute for about 5 minutes, until Onion becomes soft and translucent.
2. Add Garlic and Jalapeno and saute an additional 1 minute.
3. Meanwhile, in a large 5 quart Crock Pot, Combine 3 Cups Chicken Stock, 2 cans (drained and rinsed) Cannelloni Beans, Herbs and Cumin. Set on High (4 Hour) setting... Longer slower lower setting if you have the time.
4. Put 1/2 additional Cup Chicken Stock plus 1 additional can drained and rinsed Cannelloni Beans into a food processor and pulse until it forms a thick paste.
5. Transfer Bean paste plus Sauteed vegetables to the Crock Pot, stir to combine and close the lid for 4-8 hours.
6. If you like a thick gravy (I do), Add a ROUX... a half hour before ready to serve, in a small saute pan, melt 4 TBS Butter over low to medium heat. Add 4 TBS Flour (One TBS at a time) and slowly whisk for about 5 minutes until the buttery mixture begins to smell nutty. Be careful to do this over low heat. If the flour burns you need to start over. When the smell hits and the Roux becomes darker, add to the crock pot and stir to mix. Gravy will thicken up.
7. Serve HOT from the Crock pot. Garnish (or offer bowls of condiments so guests can personalize their Chili and ENJOY

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So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

*************************************************************************

So, I am pleased to add this as one of my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)

MUCH more than a chicken sandwich.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store bought bird to shine with just a little extra work.  All recipes have been tested and WORK!

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So,  I am pleased to list this as one of my Growing list of "52 Ways to Cook SLOW COOKER-CROCK POT Easy Recipes"!!!

From meat dishes (Like an AMAZING Root Beer Pulled Pork that will feed a small army), to kitchen staples (FREE Gallon of Chicken Stock anyone?) to a slew of Soup and Stew recipes, these are the dishes that will change the way you cook.  Start in the morning, set and forget and dinner is on the table... Easy Peasy indeed!!!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Peppered Alabama White Sauce (Rotisserie Chicken Upgrade)! - 52 Uses for a Rotisserie Chicken

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I've shown this sauce before with a little extra Cajun Kick on the classic Alabama White Sauce...

The original Alabama White Sauce was created at Big Bob Gibson's BBQ, perfected and popularized by the pitmaster, Chris Lilly

Like most sauces, this has dozens of varieties... To taste as they say.  This day I was tasting as I was making the sauce and it just got better and better tasting as I added more and more pepper.  And liked it more and more.

This sauce is VERY VERY EASY to make.  Possibly the easiest of any BBQ sauce.  No cooking, no mess.  Just add the ingredients into a Mason Jar, Shake like hell and in no time... Sauce

Perfect for an easy quick upgrade of a Store Bought pre-cooked, pre-seasoned Rotisserie Chicken.  I like to make a salad from the breast meat but 9 out of 10 times I will simply lay out the leg/thigh quarters in a small casserole pan, set the oven to 350 degrees, heat for 20 minutes.  Then add the sauce and you have a FAST EASY upgrade of the store bought!

So here's the EASY recipe for a favorite meal...

OK... Here's what I did...

Peppered  

Alabama White Sauce

Ingredients

• 2 Cups Mayonnaise
• 1 Cup Apple Cider Vinegar
• 2 TBS Lemon Juice
• Several turns of a Pepper Grinder to taste (I did about 2 TBS, lots of Pepper!)
• 1 tsp Sea Salt

Cooking Directions

1. Mix all ingredients together.
2. It is important to taste as you add the Cajun Spice Mix. Add "to taste"
3. Refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling.
4. Or using a basting brush, "Paint" a Leg/Thigh quarter of a store bought pre-cooked, pre-seasoned Rotisserie Chicken (Baptized) Over a bed of Cheesy Hash Browns
5. OR... This sauce is also great as a dipping sauce so set some aside for a veggie tray.
6. ENJOY!!!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Salad with Chicken, Peaches, Crunchy Ramen Noodles and a Peach Vinaigrette - 52 Uses for Rotisserie Chicken

Pin It Now!

SIMPLE EASY AND FAST...

And BEAUTIFUL AND DELICIOUS!

An easy upgrade for a Rotisserie Chicken and An easy upgrade for a package of Ramen Noodles.

And the fresh made Peach Vinaigrette is THE BEST!  Crunchy, Sweet, Fruit and Chicken... A Fantastic lunch!


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Salad with
Chicken, Peaches,
Crunchy Ramen Noodles and a Peach Vinaigrette

Ingredients

• Breast Meat from a Pre-cooked, Pre-seasoned Rotisserie Chicken, Sliced
• FOR THE CRUNCHY NOODLES
• 1 Package Ramen Noodles
• 2 TBS Butter
• 1 Head Romaine Lettuce, chopped
• 1 Can Peaches in Heavy Syrup, drained BUT reserve Syrup
• FOR THE VINAIGRETTE
• 1 TBS Honey
• 2 TBS Syrup, reserved from the Canned Peaches
• 2 TBS Extra Virgin Olive Oil
• 1 TBS Champagne Vinegar
• Pinch of Salt
• For the Salad, several twists of a Pepper Grinder

Cooking Directions

1. For the Crunchy Ramen Noodles...
2. In a heavy bottomed Saute pan, Melt butter over Medium Heat. While the butter is melting, Bang up the package of noodles to break up the clumps.
3. Add the noodles (DO NOT ADD the flavor package... Stir to coat, continue to stir for about 3 minutes, until the noodles are toasted and crispy. Remove from heat and set aside until ready to assemble the salad.
4. FOR THE VINAIGRETTE...
5. Drain the can of peaches, reserving the Syrup.
6. Whisk together the Syrup, Oil, Vinegar, Honey and Salt until Emulsified.
7. FOR THE SALAD...
8. Layer the Lettuce, Peaches and Chicken. Sprinkle the Ramen Noodles and add the Chicken.
9. Drizzle the Vinaigrette and add Pepper to Taste
10. Serve immediately and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest