In article >,
"kilikini" > wrote:

>
> If I'm in the mood for crispy corn shells, I usually fry my own. I put the
> tortilla in oil, fold it when ready and hold it open so it crisps up. I'd
> love a rack for that.

Don't remember what I paid for that rack, but I know it was really
cheap. I came in a set of 4 racks and each rack holds 4 shells. It was
in the taco supply section at the store with the tortillas and stuff.

>
> I did get a taco salad shell form for the deep fryer, though. It makes
> perfect shells to hold the salad!
>
> kili

Oh damn. Now THAT is a cool idea! :-)

You mean the bowl shaped forms?

I'll have to look for one of those for making Tostadas.

I might have to learn to make my own large corn tortillas tho' since my
wheat allergies have gotten worse. :-(
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"aem" > wrote in message
oups.com...
On Jun 13, 11:56 am, "kilikini" > wrote:
> [snip]
> Is there some way to "reconstitute", if you will, breast meat that's a
> little dry? [snip]

This is what white sauce or velouté sauce were invented for. (or one
thing, at least) Make a sauce with either milk or chicken stock or a
mixture, with a touch of dry sherry for flavor. Sauté things like
chopped onion, multi-colored chopped bell peppers and mushrooms --
your choice, maybe also baby corn, maybe some diced Anaheim chiles,
even a tiny bit of chipotles if you like. Stir in the cubed chicken
just until it's hot. An a la king, basically, limited only by your
imagination. Eat over split biscuits, or noodles, or rice. -aem

=================================================

In other words, turn it into a "gourmet" chicken ala king! That didn't
occur to me, either. I do have sherry on hand and most of the veggies you
mentioned I already have in a mixed bag, frozen. I'd just have to get milk
(I like a cream sauce). And, I'd have to decide to serve over rice, pasta
or bread.

Wow, so far the best ideas for me are the tex-mex tacos with black beans and
rice, tostada with refried beans, this chicken ala king, or go Asian with a
salad or a wrap. (And there is so much chicken left, I could try them all,
trust me!)

Thanks guys, you're being a HUGE help!!!!!!!!!!!!!!!

kili

"kilikini" > wrote in message
...
>
> <sf> wrote in message ...
>> On Wed, 13 Jun 2007 14:02:19 -0500, Omelet >
>> wrote:
>>
>> >
>> >It's also not too bad shredded really fine on a cold lettuce and tomato
>> >salad.
>>
>> How about a chicken tostada? I would use canned refried and skip that
>> part of the recipe.
>>
>
> I may have refried beans, too. I did something similar the other night.
> I
> took a few corn tortillas, cut them into triangles, deep fried them and
> made
> a taco salad out of them with pulled pork. I didn't think to look for a
> can
> of refried beans, though. That would have made a nice addition. Hmmmm.
>
r-r-r-r-ROSARITA!!!

In article >,
"kilikini" > wrote:


> Is there some way to "reconstitute", if you will, breast meat that's a
> little dry?
>
> I know it sounds like such a newbie question, but I don't want to throw the
> meat out and if I can't find some way to save it, that's what's going to
> happen. I'd do a soup, but it's a little warm for that. If anyone has any
> tricks, I know it's going to be someone here! :~)

We make club sandwiches with leftover turkey and chicken. We use either
bacon or ham, with tomato, onion and lettuce. I like a triple-decker.
The mayo or reasonable facsimile makes up for the dryness.

Another suggestion is salad. We like chinese chicken salad, but a chef
salad is good also. The dressing makes up for the dryness.

"kilikini" > wrote
> I did get a taco salad shell form for the deep fryer, though. It makes
> perfect shells to hold the salad!
>

Is there anything better than a taco salad? Mmm. I like
mine with corn in the taco meat, guac and sour on top,
kidney beans, and ranch dressing.

"Nancy Young" > wrote in message
. ..
>
> "kilikini" > wrote
>
> > I've even considered chicken potstickers because I have wonton wrappers
in
> > the freezer. I know, they're normally made with pork or shrimp. Do you
> > think they'd work with chicken???
>
> I've had duck potstickers, why not chicken? Might need more
> seasoning?
>
> nancy
>
>

Yeah, I was thinking that they may need a touch more ginger and garlic.
Chicken breast is so bland.

kili

kilikini wrote:

> Sunday we BBQ'd 2 whole chickens that we first spatchcocked. They were
> smoked for about 2 to two and a half hours, over lump to about 170 degrees
> internal. We then let them sit for a few hours.
>
> The legs, thighs and wings were awesome, but, as usual, we thought the
> breast meat was a little dry. (We prefer dark meat to white meat in the
> first place.) Today, I shredded all the remaining white meat and there is a
> considerable bit to be used up. I've already made chicken salad sandwiches,
> twice, and don't want another one of those for dinner.
>
> Is there some way to "reconstitute", if you will, breast meat that's a
> little dry?

One word, "marinate" i like to use an Italian vinaigrette.
--
JL
>
> I know it sounds like such a newbie question, but I don't want to throw the
> meat out and if I can't find some way to save it, that's what's going to
> happen. I'd do a soup, but it's a little warm for that. If anyone has any
> tricks, I know it's going to be someone here! :~)
>
> kili
>
>

"Omelet" > wrote in message
news
> In article >,
> "Nancy Young" > wrote:
>
> > "kilikini" > wrote
> >
> > > I've even considered chicken potstickers because I have wonton
wrappers in
> > > the freezer. I know, they're normally made with pork or shrimp. Do
you
> > > think they'd work with chicken???
> >
> > I've had duck potstickers, why not chicken? Might need more
> > seasoning?
> >
> > nancy
>
> And since the chicken breast is that dry, I'd add more minced veggies to
> it. Things like minced water chestnuts, celery, bamboo shoot, or even
> some shredded cabbage.
> --
> Peace, Om

Good idea, Om. I like the crunch of water chesnuts, anyway. Our Asian
store actually sells them already minced, too.

kili

"Nancy Young" > wrote in message
. ..
>
> "Omelet" > wrote
>
> > "Nancy Young" > wrote:
> >
> >> "kilikini" > wrote
> >>
> >> > I've even considered chicken potstickers because I have wonton
wrappers
> >> > in
> >> > the freezer. I know, they're normally made with pork or shrimp. Do
> >> > you
> >> > think they'd work with chicken???
> >>
> >> I've had duck potstickers, why not chicken? Might need more
> >> seasoning?
>
> > And since the chicken breast is that dry, I'd add more minced veggies to
> > it. Things like minced water chestnuts, celery, bamboo shoot, or even
> > some shredded cabbage.
>
> Yeah, coincidentally I planned on making potstickers this week,
> and I use napa cabbage. The stuff you mentioned sounds great,
> too.
>
> nancy
>
>

Nancy, what do you usually use as a dipping sauce?

ki

"Becca" > wrote in message
...
> Boy, everyone had some great suggestions, and a few nice recipes, too.
> When I have leftover chicken, I will make Pho, or spring rolls, or in a
> salad. You could make wraps with it; shredded chicken breasts that are
> slathered with lots of mayonnaise, should help them taste a little more
> moist.
>
> Becca

Yes, I was really pleased with the responses I got! It's nice to know that
other people go through this, too, and have had to stretch their
imagination. Now, I can't wait for another dry chicken breast JUST in case
I don't have enough. LOL! :~)

kili

In article >,
"Nancy Young" > wrote:

> "Omelet" > wrote
>
> > "Nancy Young" > wrote:
> >
> >> "kilikini" > wrote
> >>
> >> > I've even considered chicken potstickers because I have wonton wrappers
> >> > in
> >> > the freezer. I know, they're normally made with pork or shrimp. Do
> >> > you
> >> > think they'd work with chicken???
> >>
> >> I've had duck potstickers, why not chicken? Might need more
> >> seasoning?
>
> > And since the chicken breast is that dry, I'd add more minced veggies to
> > it. Things like minced water chestnuts, celery, bamboo shoot, or even
> > some shredded cabbage.
>
> Yeah, coincidentally I planned on making potstickers this week,
> and I use napa cabbage. The stuff you mentioned sounds great,
> too.
>
> nancy

Hm, come to think of it now (after you mention Napa!), I'd add choy to
that list. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Steve Wertz wrote:
> On Wed, 13 Jun 2007 14:56:45 -0400, kilikini wrote:
>
>> Is there some way to "reconstitute", if you will, breast meat that's
>> a little dry?
>
> I sauté it in olive oil or butter, and then use it in tacos or
> whatever.
>
>> I know it sounds like such a newbie question, but I don't want to
>> throw the meat out and if I can't find some way to save it, that's
>> what's going to happen. I'd do a soup, but it's a little warm for
>> that. If anyone has any tricks, I know it's going to be someone
>> here! :~)
>
> Next time brine it. There some dude out there claiming his brine
> is the best one out there. T..FM, I think is his name.
>
> -sw

His brine is the best there is. I'll vouch for it. My family has used it
for generations.

Bluto©

In article >, "cybercat" >
wrote:

> "Omelet" > wrote in message
> news
> > In article >, sf wrote:
> >
> >> On Wed, 13 Jun 2007 16:18:38 -0400, "cybercat" >
> >> wrote:
> >>
> >> >Honestly, if you are ever coming to the area, let me know. We've got a
> >> >guest
> >> >room and the house (while definitely no palace!) is big enough for
> >> >guests to
> >> >have their privacy too. I do not imagine this area can compare to yours
> >> >for
> >> >tourist sites and beauty, but maybe you would enjoy the fall weather.
> >>
> >> I plan to retire in 2 years max. Then we'll do some serious off
> >> season traveling in and outside the USA. Thanks for the invite!
> >
> > I'll invoke an invite here too. :-)
> >
> > As long as you like cats... <lol>
> > --
>
> SLUMBER PARTY!!!
>
>
>
> I love Texas, and haven't been for a long time. And I love cats. I consider
> cat fur part of the fiber in my diet.

ROFLMAO!
I do SO know that feeling! ;-D

Got them trained to stay off of the kitchen counters for the most part!

There is a full sized futon in the livingroom...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, "cybercat" >
wrote:

> "kilikini" > wrote
> > I did get a taco salad shell form for the deep fryer, though. It makes
> > perfect shells to hold the salad!
> >
>
> Is there anything better than a taco salad? Mmm. I like
> mine with corn in the taco meat, guac and sour on top,
> kidney beans, and ranch dressing.

I do make taco salads, but I use corn chips arranged as a base for it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "kilikini" > wrote:
>
>
> >
> > I did get a taco salad shell form for the deep fryer, though. It makes
> > perfect shells to hold the salad!
> >
> > kili
>
> Oh damn. Now THAT is a cool idea! :-)
>
> You mean the bowl shaped forms?
>
> I'll have to look for one of those for making Tostadas.
>
> I might have to learn to make my own large corn tortillas tho' since my
> wheat allergies have gotten worse. :-(
> --
> Peace, Om

Yep, the bowl shaped formed shells. We have the small fry daddy thing, so
it only does a small shell, but it holds more than enough food for me. It
works perfectly.

Hey, I just had an idea, Om. Have you ever tried making a parmesan
"basket"? Shred parmesan onto a baking sheet and right when it's browned
and a little bubbly, quickly and carefully place the baked parmesan cookie
(for lack of a better word) over an upturned bowl. It will mold to the
shape of the bowl and cool. Tip the bowl over to release the "basket".
Fill with a salad or a non-wheat pasta alfredo (or whatever!) and serve.
Yummy and eye-appealing!

kili

"Dan Abel" > wrote in message
...
> In article >,
> "kilikini" > wrote:
>
>
> > Is there some way to "reconstitute", if you will, breast meat that's a
> > little dry?
> >
> > I know it sounds like such a newbie question, but I don't want to throw
the
> > meat out and if I can't find some way to save it, that's what's going to
> > happen. I'd do a soup, but it's a little warm for that. If anyone has
any
> > tricks, I know it's going to be someone here! :~)
>
> We make club sandwiches with leftover turkey and chicken. We use either
> bacon or ham, with tomato, onion and lettuce. I like a triple-decker.
> The mayo or reasonable facsimile makes up for the dryness.
>
> Another suggestion is salad. We like chinese chicken salad, but a chef
> salad is good also. The dressing makes up for the dryness.

I haven't had a club sandwich in years! I mean YEARS!!!!!! I've been
needing a bacon fix, too.

kili

"kilikini" > wrote

> "Nancy Young" > wrote

>> Yeah, coincidentally I planned on making potstickers this week,
>> and I use napa cabbage. The stuff you mentioned sounds great,
>> too.

> Nancy, what do you usually use as a dipping sauce?

Actually, there is a bottled type that I like, Dynasty Potsticker
Gyoza sauce. I haven't tried recreating it, but I would like to.

The ingredients I recognise as food are soy sauce, garlic,
sugar, vinegar, sesame oil, capsicum. You get the general
idea.

nancy

"cybercat" > wrote in message
...
>
> "kilikini" > wrote
> > I did get a taco salad shell form for the deep fryer, though. It makes
> > perfect shells to hold the salad!
> >
>
> Is there anything better than a taco salad? Mmm. I like
> mine with corn in the taco meat, guac and sour on top,
> kidney beans, and ranch dressing.
>
>

Oh, it's gotta have the ranch dressing! I agree. I usually like black
beans instead of kidney, though, and chunks of avocado rather than guac,
but, hey. It's all good. :~)

kili

"Joseph Littleshoes" > wrote in message
.. .
> kilikini wrote:
>
> > Sunday we BBQ'd 2 whole chickens that we first spatchcocked. They were
> > smoked for about 2 to two and a half hours, over lump to about 170
degrees
> > internal. We then let them sit for a few hours.
> >
> > The legs, thighs and wings were awesome, but, as usual, we thought the
> > breast meat was a little dry. (We prefer dark meat to white meat in the
> > first place.) Today, I shredded all the remaining white meat and there
is a
> > considerable bit to be used up. I've already made chicken salad
sandwiches,
> > twice, and don't want another one of those for dinner.
> >
> > Is there some way to "reconstitute", if you will, breast meat that's a
> > little dry?
>
> One word, "marinate" i like to use an Italian vinaigrette.
> --
> JL

I thought of that, but I didn't know if the marinade would penetrate the
meat since it's already cooked. You think it would?

kili

"Omelet" > wrote in message
news
> In article >,
> "Nancy Young" > wrote:
>
> > "Omelet" > wrote
> >
> > > "Nancy Young" > wrote:
> > >
> > >> "kilikini" > wrote
> > >>
> > >> > I've even considered chicken potstickers because I have wonton
wrappers
> > >> > in
> > >> > the freezer. I know, they're normally made with pork or shrimp.
Do
> > >> > you
> > >> > think they'd work with chicken???
> > >>
> > >> I've had duck potstickers, why not chicken? Might need more
> > >> seasoning?
> >
> > > And since the chicken breast is that dry, I'd add more minced veggies
to
> > > it. Things like minced water chestnuts, celery, bamboo shoot, or even
> > > some shredded cabbage.
> >
> > Yeah, coincidentally I planned on making potstickers this week,
> > and I use napa cabbage. The stuff you mentioned sounds great,
> > too.
> >
> > nancy
>
> Hm, come to think of it now (after you mention Napa!), I'd add choy to
> that list. :-)
> --

I love both napa and bok choy. Yum!

kili

On Jun 13, 1:47 pm, sf wrote:
> On Wed, 13 Jun 2007 14:02:19 -0500, Omelet >
> wrote:
>
>
>
> >It's also not too bad shredded really fine on a cold lettuce and tomato
> >salad.
>
> How about a chicken tostada? I would use canned refried and skip that
> part of the recipe.

Especially since the refried beans recipe below is total crap. Some
bad cook at the TV network thinks that the more ingredients, the
better. Refried beans= freshly boiled pintos, lard, salt. THAT'S IT!
>
> Chicken Tostadas (From Food Network Kitchens)
>
> Crispy Tortillas
> Vegetable oil for frying
> 6 white corn tortillas
> Kosher salt for sprinkling
>
> Chicken
> 3 cups cooked shredded chicken
> 1/3 cup freshly squeezed lime juice
> 1/4 cup olive oil
> 1/4 cup chopped fresh coriander (cilantro)
> Kosher salt and freshly ground black pepper
>
> Tostadas
> Refried beans, warm, recipe follows
> 3 ounces Monterey Jack cheese, shredded (about 1/2 cup)

Ooooh! Monterey jack. Isn't Monterey in Mexico?

> 1/2 head iceberg lettuce, cored and shredded
> 1 Hass avocado, thinly sliced or guacamole, recipe follows
> 2 cups salsa cruda, recipe follows
> 1/2 cup sour cream

This doesn't specify Mexican crema agria, but why should it? This
recipe is for ignorant gringos.

> 1 scallion, thinly sliced

Nasty scallions.

> 12 fresh coriander (cilantro) leaves..... or 2 T chopped
>
> To make the tortillas: Pour the oil for frying into a large
> heavy-bottomed pot to a depth of about 2 inches. Place over medium
> heat and heat to 375 degrees F. Add the tortillas, one at a time, and
> fry until golden brown and crispy, about 1 1/2 minutes. Using tongs,
> transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
>
> To make the chicken: In a small bowl, mix together the chicken, lime
> juice, oil, coriander, and salt and season with pepper to taste. Cover
> with plastic wrap and set aside.
>
> To assemble the tostadas: Preheat the broiler. Spread the beans evenly
> over one side of each tortilla and sprinkle with some of the cheese.
> Transfer to a baking sheet and broil until the cheese is lightly
> browned and melted, about 30 seconds. Divide the tortillas among 6
> plates.
>
> Evenly mound the chicken on each tortilla and top with the lettuce.
> Top each tostada with avocado, salsa, and a dollop of sour cream.
> Sprinkle with the scallion and garnish the tostada with the coriander
> leaves. Serve immediately.

That's right, just assume that everyone is going to want scallions and
cilantro on it. That's like those fast food burgers that come with
standard toppings, or footlong sandwiches pre-slathered with nasty
jarred mayo or honey mustard.
>
> Cook's Note: The tortillas must be fried until very crispy, otherwise
> they may become rubbery, making them difficult to cut with a knife and
> fork.
>
> REFRIED BEANS
>
> 2 tablespoons olive oil
> 1/4 medium Spanish onion, finely chopped

Oooh! A Spanish onion. They speak Spanish in Mexico.

> 1 teaspoon ground coriander
> 1 teaspoon ground cumin
> 4 cloves garlic, minced
> One 15-1/2 ounce can pinto beans (with liquid), mashed
> 1/4 teaspoon kosher salt
> Freshly ground black pepper
>
> Heat the oil in a large skillet over medium-high heat. Add the onion,
> coriander, and cumin and cook, stirring, until lightly browned, about
> 2 minutes. Add the garlic and cook, until lightly browned, about 1
> minute more. Add the beans and cook, stirring frequently, until thick
> and amber brown in color, about 4 minutes. Stir in the salt and season
> with pepper to taste.
>
> SALSA CRUDA
>
> 2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
> 1/4 medium onion, finely chopped (about 3 tablespoons)
> 1/4 jalapeno, seeded and minced
> 2 tablespoons chopped fresh coriander (cilantro)
> 1 teaspoon kosher salt
> Freshly ground black pepper
>
> In a small bowl, mix together the tomatoes, onion, jalapeno,
> coriander, salt, and season with pepper to taste. Cover with plastic
> wrap and set aside.
>
> Copyright 2001 Television Food Network, G.P. All rights reserved
>
This junk is why there's so much crap Mexican food in America.

--Bryan

On Wed, 13 Jun 2007 16:28:43 -0400, "kilikini"
> wrote:

>
><sf> wrote in message ...
>> Does chinese chicken salad
>> appeal? To make it really simple, you can use the store bought
>> dressing. FoodTV has a gazillion chicken salad recipes if you're
>> looking for ideas.
>>
>> Buy some Thai peanut dressing/sauce! Then you can make Thai chicken
>> wraps using leaf lettuce, shredded chicken, shredded carrots, shredded
>> cucumbers and whatever else you like in a wrap.
>>
>
>Thanks, sf. I was thinking either Asian flair or a Mexican touch. I like
>both the chinese chicken salad idea and the Thai chicken wraps. I used to
>get this store bought brand of Asian sesame salad dressing on Maui that was
>(in honor of the Simpson's character, Ned Flanders) "fan-diddly-tastic".
>I've tried to recreate it with online recipes, but it's just not quite the
>same. I've been trying to remember the brand for at least a year now and
>have even searched online Hawaiian grocery stores to no avail. Oh well.
>
Why don't you ask Beans the next time she pops in her or email her at
her business? She's on the island of Hawaii, but she should know or
at least can take a peek at the grocery shelf next time. I think we
have someone who posts from Oahu on occasion too.

>I've even considered chicken potstickers because I have wonton wrappers in
>the freezer. I know, they're normally made with pork or shrimp. Do you
>think they'd work with chicken???
>
Seems like a chicken pot sticker would be on the bland side if you
didn't add some shrimp etc to it also. Remember, you'll be heating up
the kitchen. If you're willing to do all of the prep and cooking for
pot stickers, why not make chicken wontons and some wonton soup? I
saw one recipe where the wontons were simple and pretty. Put 1T
filling on the middle of one wrapper, do the "wet" with your finger
thing and put another wonton wrapper on top so the points make a star,
not 4 corners. They were fried, but I think that shape would look
pretty in soup too.

--
See return address to reply by email

"Nancy Young" > wrote in message
. ..
>
> "kilikini" > wrote
>
> > "Nancy Young" > wrote
>
> >> Yeah, coincidentally I planned on making potstickers this week,
> >> and I use napa cabbage. The stuff you mentioned sounds great,
> >> too.
>
> > Nancy, what do you usually use as a dipping sauce?
>
> Actually, there is a bottled type that I like, Dynasty Potsticker
> Gyoza sauce. I haven't tried recreating it, but I would like to.
>
> The ingredients I recognise as food are soy sauce, garlic,
> sugar, vinegar, sesame oil, capsicum. You get the general
> idea.
>
> nancy
>
>

Dynasty is a brand sold everywhere, I'm sure I can find it. Thanks!

kili

"Steve Wertz" > wrote in message
...
> On Wed, 13 Jun 2007 16:48:08 -0400, kilikini wrote:
>
> > "Steve Wertz" > wrote in message
> >
> >> Next time brine it. There some dude out there claiming his brine
> >> is the best one out there. T..FM, I think is his name.
> >
> > Yeah, no kidding, Steve. I have yet to have him brine anything.
Inject,
> > yes, brine, no.
>
> Damn hillbillies have no patience at all.
>
> > Hey, Steve, do you know of any good brine for a picnic?
>
> I've never brined a shoulder. You'd be making ham, basically.
> Minus the nitrites.
>
> -sw

Yeah, but that wouldn't be a bad thing. We've cured ham before. I'd kind
of like the change from regular picnic to ham. Maybe I'll talk him into it.

kili

kilikini wrote:
> "aem" > wrote in message
> oups.com...
> On Jun 13, 11:56 am, "kilikini" > wrote:
>> [snip]
>> Is there some way to "reconstitute", if you will, breast meat that's
>> a little dry? [snip]
>
> This is what white sauce or velouté sauce were invented for. (or one
> thing, at least) Make a sauce with either milk or chicken stock or a
> mixture, with a touch of dry sherry for flavor. Sauté things like
> chopped onion, multi-colored chopped bell peppers and mushrooms --
> your choice, maybe also baby corn, maybe some diced Anaheim chiles,
> even a tiny bit of chipotles if you like. Stir in the cubed chicken
> just until it's hot. An a la king, basically, limited only by your
> imagination. Eat over split biscuits, or noodles, or rice. -aem
>
> =================================================
>
> In other words, turn it into a "gourmet" chicken ala king! That
> didn't occur to me, either. I do have sherry on hand and most of the
> veggies you mentioned I already have in a mixed bag, frozen. I'd
> just have to get milk (I like a cream sauce). And, I'd have to
> decide to serve over rice, pasta or bread.
>
I love chicken on biscuits and chicken & dumplings. Much simpler. Doesn't
have to get all "gourmet" with black beans, Anaheim peppers, even sherry...
Add some of the frozen veggies to a little broth from the chicken, make a
cream sauce and enjoy.

Jill <---sometimes simplest is the best thing in the world

<sf> wrote in message ...
> On Wed, 13 Jun 2007 16:28:43 -0400, "kilikini"
> > wrote:
>
> >
> ><sf> wrote in message ...
> >> Does chinese chicken salad
> >> appeal? To make it really simple, you can use the store bought
> >> dressing. FoodTV has a gazillion chicken salad recipes if you're
> >> looking for ideas.
> >>
> >> Buy some Thai peanut dressing/sauce! Then you can make Thai chicken
> >> wraps using leaf lettuce, shredded chicken, shredded carrots, shredded
> >> cucumbers and whatever else you like in a wrap.
> >>
> >
> >Thanks, sf. I was thinking either Asian flair or a Mexican touch. I
like
> >both the chinese chicken salad idea and the Thai chicken wraps. I used
to
> >get this store bought brand of Asian sesame salad dressing on Maui that
was
> >(in honor of the Simpson's character, Ned Flanders) "fan-diddly-tastic".
> >I've tried to recreate it with online recipes, but it's just not quite
the
> >same. I've been trying to remember the brand for at least a year now and
> >have even searched online Hawaiian grocery stores to no avail. Oh well.
> >
> Why don't you ask Beans the next time she pops in her or email her at
> her business? She's on the island of Hawaii, but she should know or
> at least can take a peek at the grocery shelf next time. I think we
> have someone who posts from Oahu on occasion too.
>
> >I've even considered chicken potstickers because I have wonton wrappers
in
> >the freezer. I know, they're normally made with pork or shrimp. Do you
> >think they'd work with chicken???
> >
> Seems like a chicken pot sticker would be on the bland side if you
> didn't add some shrimp etc to it also. Remember, you'll be heating up
> the kitchen. If you're willing to do all of the prep and cooking for
> pot stickers, why not make chicken wontons and some wonton soup? I
> saw one recipe where the wontons were simple and pretty. Put 1T
> filling on the middle of one wrapper, do the "wet" with your finger
> thing and put another wonton wrapper on top so the points make a star,
> not 4 corners. They were fried, but I think that shape would look
> pretty in soup too.
>

I've made wonton soup before and added a slew of veggies; carrots, celery,
garlic, cabbage, bamboo shoots, water chestnuts, onion and ginger. It
turned out great. I think I got a total of two bowls and my husband had 4.
I also gave some to the neighbors. I've been planning on making it again,
actually. I may just wait until the picnic is done and make pork wontons
for the soup. Believe it or not, I may be running out of chicken to use up
with all these great ideas! LOL.

kili

On Wed, 13 Jun 2007 14:27:22 -0700, BOBOBOnoBO® >
wrote:

>
>Especially since the refried beans recipe below is total crap. Some
>bad cook at the TV network thinks that the more ingredients, the
>better. Refried beans= freshly boiled pintos, lard, salt. THAT'S IT!

I know, Bryan... but I wasn't going there, so I said "skip it". As
Cyber said, Rosarita! Personally, I think their "spicy jalapeno"
would be good on Kili's tostada - but I don't think she likes any
heat.

As for the rest of your comments, my aren't we grumpy today? I think
Kilii has eaten enough toastdas in her day to be able to construct one
she likes. A recipe is only a map and some maps aren't as good as
others.

FYI: There is never too much cilantro or green onion for me.

;P

--
See return address to reply by email

On Wed, 13 Jun 2007 15:48:34 -0500, Omelet >
wrote:

>In article >, sf wrote:
>
>> On Wed, 13 Jun 2007 16:18:38 -0400, "cybercat" >
>> wrote:
>>
>> >Honestly, if you are ever coming to the area, let me know. We've got a guest
>> >room and the house (while definitely no palace!) is big enough for guests to
>> >have their privacy too. I do not imagine this area can compare to yours for
>> >tourist sites and beauty, but maybe you would enjoy the fall weather.
>>
>> I plan to retire in 2 years max. Then we'll do some serious off
>> season traveling in and outside the USA. Thanks for the invite!
>
>I'll invoke an invite here too. :-)
>
>As long as you like cats... <lol>

WoooHooo! Thanks. Again, you may live to eat those words.

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<sf> wrote in message ...
> On Wed, 13 Jun 2007 14:27:22 -0700, BOBOBOnoBO® >
> wrote:
>
> >
> >Especially since the refried beans recipe below is total crap. Some
> >bad cook at the TV network thinks that the more ingredients, the
> >better. Refried beans= freshly boiled pintos, lard, salt. THAT'S IT!
>
> I know, Bryan... but I wasn't going there, so I said "skip it". As
> Cyber said, Rosarita! Personally, I think their "spicy jalapeno"
> would be good on Kili's tostada - but I don't think she likes any
> heat.
>
> As for the rest of your comments, my aren't we grumpy today? I think
> Kilii has eaten enough toastdas in her day to be able to construct one
> she likes. A recipe is only a map and some maps aren't as good as
> others.
>
> FYI: There is never too much cilantro or green onion for me.
>
> ;P
>

I am another lover of cilantro. :~)

kili

On Wed, 13 Jun 2007 16:41:04 -0400, "kilikini"
> wrote:

>Hey, if anyone wants to visit Florida, we've always got a spare room, but,
>of course, you'll most likely be forced to eat BBQ.

Poor little me! Oh, BTW: I'm a "good" guest. I buy food and take my
hosts OUT to dinner.

>Oh, and don't come in
>the summer; especially when we only have one little hard-working window unit
>to cool off the whole house. :~)

Coming from Michigan, I know all about humidity and the accompanying
bugs.... <laugh> Florida in the summertime has never appealed to me.
I'm from a snowbird state. We used to vacation in Florida *on the
coast* during Spring vacation when I was a kid.


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On Wed, 13 Jun 2007 17:38:50 -0400, "kilikini"
> wrote:

> Believe it or not, I may be running out of chicken to use up
>with all these great ideas! LOL.

May I speak for the group?

I HOPE so!!!! I'm getting hungry just reading this thread.

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<sf> wrote in message ...
> On Wed, 13 Jun 2007 16:41:04 -0400, "kilikini"
> > wrote:
>
>>Hey, if anyone wants to visit Florida, we've always got a spare room, but,
>>of course, you'll most likely be forced to eat BBQ.
>
> Poor little me! Oh, BTW: I'm a "good" guest. I buy food and take my
> hosts OUT to dinner.
>
>>Oh, and don't come in
>>the summer; especially when we only have one little hard-working window
>>unit
>>to cool off the whole house. :~)
>
> Coming from Michigan, I know all about humidity and the accompanying
> bugs.... <laugh> Florida in the summertime has never appealed to me.
> I'm from a snowbird state. We used to vacation in Florida *on the
> coast* during Spring vacation when I was a kid.
>

I have family in Orlando. I love Florida, but not Orlando.

<sf> wrote
>>
> Why don't you ask Beans the next time she pops in her or email her at
> her business?

BEANS IS A GIRL??

I though beans was a boy!

"kilikini" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
>>
>> "kilikini" > wrote
>> > I did get a taco salad shell form for the deep fryer, though. It makes
>> > perfect shells to hold the salad!
>> >
>>
>> Is there anything better than a taco salad? Mmm. I like
>> mine with corn in the taco meat, guac and sour on top,
>> kidney beans, and ranch dressing.
>>
>>
>
> Oh, it's gotta have the ranch dressing! I agree. I usually like black
> beans instead of kidney, though, and chunks of avocado rather than guac,
> but, hey. It's all good. :~)
>

You know how, if you're lucky, you stumble upon the perfect combination of
things, that you might not even like separately, but together, they are
perfect? Kidney beans in taco salads are like that. For me they just go
perfectly with all the other flavors. The first one I ever had was at
Chili's in Houston, where I worked while I attended University of Houston. I
think it was one of those mistakes that the wait staff grazed on in the
break room! It was so good I started making my own taco meat.

"Omelet" > wrote in message
news
> In article >, "cybercat" >
> wrote:
>
>> "kilikini" > wrote
>> > I did get a taco salad shell form for the deep fryer, though. It makes
>> > perfect shells to hold the salad!
>> >
>>
>> Is there anything better than a taco salad? Mmm. I like
>> mine with corn in the taco meat, guac and sour on top,
>> kidney beans, and ranch dressing.
>
> I do make taco salads, but I use corn chips arranged as a base for it.
> --
I don't care so much about the corn shell or the chips, it is the hot meat
on the cold salad, etc.

"Omelet" > wrote
>>
>> I love Texas, and haven't been for a long time. And I love cats. I
>> consider
>> cat fur part of the fiber in my diet.
>
> ROFLMAO!
> I do SO know that feeling! ;-D
>
> Got them trained to stay off of the kitchen counters for the most part!
>

Me too, but we are not kidding when we say, "You have to love cats."
As often as I have to scoop for two cats, and as often as we hear the
dreaded " . . . hurk . . . hurk . . . hurk ....hurkhurkhurk SPLAT!!" people
who don't like animals are not going to be amused. Also, at least one of
my cats will try to sneak into the guest room bed if anyone is in there.
After all, it is usually their room!

> There is a full sized futon in the livingroom...
> --

Sounds good! But you know, I think it might break my heart to see how
Austin has grown. Austin is Texas' Raleigh, and Raleigh has also become
overrun in recent years. So much of the green is gone. I remember Austin
being one of the few green places I saw in Texas. Austin and Conroe, where
the Renaissance Festival was held every year.

"cybercat" > wrote in message
...
>
> "Omelet" > wrote
> >>
> >> I love Texas, and haven't been for a long time. And I love cats. I
> >> consider
> >> cat fur part of the fiber in my diet.
> >
> > ROFLMAO!
> > I do SO know that feeling! ;-D
> >
> > Got them trained to stay off of the kitchen counters for the most part!
> >
>
> Me too, but we are not kidding when we say, "You have to love cats."
> As often as I have to scoop for two cats, and as often as we hear the
> dreaded " . . . hurk . . . hurk . . . hurk ....hurkhurkhurk SPLAT!!"
people
> who don't like animals are not going to be amused. Also, at least one of
> my cats will try to sneak into the guest room bed if anyone is in there.
> After all, it is usually their room!
>
> > There is a full sized futon in the livingroom...
> > --
>
> Sounds good! But you know, I think it might break my heart to see how
> Austin has grown. Austin is Texas' Raleigh, and Raleigh has also become
> overrun in recent years. So much of the green is gone. I remember Austin
> being one of the few green places I saw in Texas. Austin and Conroe, where
> the Renaissance Festival was held every year.
>
>

Your cat life sounds just like mine! LOL.

kili

"kilikini" > wrote
>
> Your cat life sounds just like mine! LOL.
>

Kili, this morning, Gracie is all lovie, purring up a
storm on the pillow next to mine. She starts licking her
lips and gets a funny expression on her face. It took
me a few seconds, then I sprang into action! Shooed
her down and heard .... "hurk ... hurk ..."

hahaha!

"cybercat" > wrote in message
...
>
> "kilikini" > wrote
> >
> > Your cat life sounds just like mine! LOL.
> >
>
> Kili, this morning, Gracie is all lovie, purring up a
> storm on the pillow next to mine. She starts licking her
> lips and gets a funny expression on her face. It took
> me a few seconds, then I sprang into action! Shooed
> her down and heard .... "hurk ... hurk ..."
>
> hahaha!
>
>

LOL. I've been telling my husband that I feel like a maid; I cook, I clean
the best I can, and I search for cat hulk. That's my life. :~)

kili

On Jun 13, 4:41 pm, sf wrote:
> On Wed, 13 Jun 2007 14:27:22 -0700, BOBOBOnoBO® >
> wrote:
>
>
>
> >Especially since the refried beans recipe below is total crap. Some
> >bad cook at the TV network thinks that the more ingredients, the
> >better. Refried beans= freshly boiled pintos, lard, salt. THAT'S IT!
>
> I know, Bryan... but I wasn't going there, so I said "skip it". As
> Cyber said, Rosarita! Personally, I think their "spicy jalapeno"
> would be good on Kili's tostada - but I don't think she likes any
> heat.

For canned, the Rosaritas w the chilies aren't bad.
>
> As for the rest of your comments, my aren't we grumpy today?

That was just a bad recipe.

> I think
> Kilii has eaten enough toastdas in her day to be able to construct one
> she likes. A recipe is only a map and some maps aren't as good as
> others.

Bad map.
>
> FYI: There is never too much cilantro or green onion for me.

That's fine, but such items can be added on top.
They are condiments.
>
> ;P
>
--Bryan