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?

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

In article >,
"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?

Chicken tacos!

I'd have said chicken salad, but you already ruled that out. <G>

Try making some rice with chicken stock instead of water and cook the
breast meat in with it.

It's also not bad in a nice juicy stir fry.

Dad likes to bring those damned rotisserie chickens home from the store
sometimes and the breast meat is very dry. This is how I use it up.

>
> 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

Hope that helps!

It's also not too bad shredded really fine on a cold lettuce and tomato
salad.
--
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:
>
> > 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?
>
> Chicken tacos!
>
> I'd have said chicken salad, but you already ruled that out. <G>
>
> Try making some rice with chicken stock instead of water and cook the
> breast meat in with it.
>
> It's also not bad in a nice juicy stir fry.
>

I was considering stir-fry because I've got one of those precut frozen
packages of veggies in the freezer. But, in trying to use up the 3 pork
picnics we've smoked in the past week and a half, I'm about taco'd out.
I've been living on tacos! We're also out of fresh veggies (because I've
been eating nothing but tacos) except celery.

Meanwhile, I have to take another picnic out of the freezer for the hubby to
cook tomorrow. He's been off work all week and most of last week, so that's
why he's been able to BBQ so much. It's been nice to cook outside because
we didn't have air until TFM® got an antique window unit working today.
Yay!

Thanks, Kat. :~)

kili

"kilikini" > wrote i
> Is there some way to "reconstitute", if you will, breast meat that's a
> little dry?

Chicken taco meat! Simmer chili powder in a little olive oil, add chopped
onions, green peppers, garlic, a little sugar maybe. Add the chicken and
smush it all around. When it tastes good load it into a soft flour tortilla,
add a little shredded cheese and chunky salsa, and enjoy! I might like some
black beans and corn either in the taco meat or the salsa.

In article >,
"kilikini" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "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?
> >
> > Chicken tacos!
> >
> > I'd have said chicken salad, but you already ruled that out. <G>
> >
> > Try making some rice with chicken stock instead of water and cook the
> > breast meat in with it.
> >
> > It's also not bad in a nice juicy stir fry.
> >
>
> I was considering stir-fry because I've got one of those precut frozen
> packages of veggies in the freezer. But, in trying to use up the 3 pork
> picnics we've smoked in the past week and a half, I'm about taco'd out.
> I've been living on tacos! We're also out of fresh veggies (because I've
> been eating nothing but tacos) except celery.
>
> Meanwhile, I have to take another picnic out of the freezer for the hubby to
> cook tomorrow. He's been off work all week and most of last week, so that's
> why he's been able to BBQ so much. It's been nice to cook outside because
> we didn't have air until TFM® got an antique window unit working today.
> Yay!
>
> Thanks, Kat. :~)
>
> kili

Well, there is always the rice idea. <G>

They will also keep for a couple of weeks frozen.
I just double bag them and get rid of all the air.

As for the pork roast, you don't always have to BBQ and make pulled pork.
A good garlic herb roast in the oven is really good sliced! Stab it
every square inch and stick a garlic sliver (not a whole clove) into
each stab before roasting.

And leftovers are excellent cut into strips for ramen, rice and
omelets... and salads or lettuce wraps.
--
Peace, Om

Remove _ to validate e-mails.

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

On Wed, 13 Jun 2007 14:56:45 -0400, "kilikini"
> wrote:
<snip>
>
>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?
>
>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! :~)
>
Soft tacos filled with chicken and whatever else appeals, spring to
mind.

How about chicken salad (not sandwich)? I'd do a simple, cold,
mayonnaise based salad... the kind with celery, but I'd add some
halved grapes and toasted walnuts to it. 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.

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On Wed, 13 Jun 2007 14:02:19 -0500, Omelet >
wrote:

>Hope that helps!
>
>It's also not too bad shredded really fine on a cold lettuce and tomato
>salad.


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<sf> wrote in message ...
> On Wed, 13 Jun 2007 14:56:45 -0400, "kilikini"
> > wrote:
> <snip>
>>
>>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?
>>
>>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! :~)
>>
> Soft tacos filled with chicken and whatever else appeals, spring to
> mind.
>

See, you could eat at my house any time!

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.

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)
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
1 scallion, thinly sliced
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.

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
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


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On Wed, 13 Jun 2007 15:44:14 -0400, "cybercat" >
wrote:
>
><sf> wrote in message ...
>>>
>> Soft tacos filled with chicken and whatever else appeals, spring to
>> mind.
>>
>
>See, you could eat at my house any time!
>
You may live to eat those words, woman. I don't turn down many
invitations! LOL

--
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In article >, "cybercat" >
wrote:

> <sf> wrote in message ...
> > On Wed, 13 Jun 2007 14:56:45 -0400, "kilikini"
> > > wrote:
> > <snip>
> >>
> >>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?
> >>
> >>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! :~)
> >>
> > Soft tacos filled with chicken and whatever else appeals, spring to
> > mind.
> >
>
> See, you could eat at my house any time!

I love tacos but Kili said she was taco'd out. ;-)

I really do like to purchase those pre-formed ready to use corn taco
shells. IMHO they are about the same as buying corn chips, except they
don't have the added salt and are lower in fat!

Looky he

http://tinypic.com/4cketd4.jpg

I found this really cool plastic rack for loading and serving taco
shells. :-)

http://i16.tinypic.com/626kqcm.jpg

Shredded jack cheese, Barbacoa meat with onions and chili powder and
stuff (garlic and everything else that makes taco meat, I NEVER use
those packets of taco meat flavoring mixes!!!), sliced olives, shredded
green leaf lettuce, sliced avocados, and a well drained can of sliced
tomatoes because when I took that, tomatoes were $3.00 per lb. and I was
NOT going to pay that for them!
--
Peace, Om

Remove _ to validate e-mails.

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

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

On Wed, 13 Jun 2007 12:56:48 -0700, sf wrote:

>On Wed, 13 Jun 2007 15:44:14 -0400, "cybercat" >
>wrote:

>>See, you could eat at my house any time!
>>
>You may live to eat those words, woman. I don't turn down many
>invitations! LOL

You turned down my invitation to come to the NM Cook-in. (((

Christine, pouting

On Wed, 13 Jun 2007 16:05:23 -0400, Christine Dabney
> wrote:

>You turned down my invitation to come to the NM Cook-in. (((

Sorry sweetie pie. You know the timing is all wrong for me. I'm back
at work by that time - I don't take vacations (and as little sick time
as humanly possible) when I work.

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On Wed, 13 Jun 2007 13:14:19 -0700, sf wrote:

>On Wed, 13 Jun 2007 16:05:23 -0400, Christine Dabney
> wrote:
>
>>You turned down my invitation to come to the NM Cook-in. (((
>
>Sorry sweetie pie. You know the timing is all wrong for me. I'm back
>at work by that time - I don't take vacations (and as little sick time
>as humanly possible) when I work.

I know. I was kidding you...

Christine

In article >, 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.
>
> Chicken Tostadas (From Food Network Kitchens)
>
<snipped>

Saved to the recipe file. ;-)
--
Peace, Om

Remove _ to validate e-mails.

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

On Wed, 13 Jun 2007 16:15:05 -0400, Christine Dabney
> wrote:

>On Wed, 13 Jun 2007 13:14:19 -0700, sf wrote:
>
>>On Wed, 13 Jun 2007 16:05:23 -0400, Christine Dabney
> wrote:
>>
>>>You turned down my invitation to come to the NM Cook-in. (((
>>
>>Sorry sweetie pie. You know the timing is all wrong for me. I'm back
>>at work by that time - I don't take vacations (and as little sick time
>>as humanly possible) when I work.
>
>I know. I was kidding you...
>
<huggles> That's why I said "many". I knew I needed a qualifier!


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<sf> wrote in message ...
> On Wed, 13 Jun 2007 15:44:14 -0400, "cybercat" >
> wrote:
>>
>><sf> wrote in message ...
>>>>
>>> Soft tacos filled with chicken and whatever else appeals, spring to
>>> mind.
>>>
>>
>>See, you could eat at my house any time!
>>
> You may live to eat those words, woman. I don't turn down many
> invitations! LOL
>
Come on down!! Err, I mean, "over!" Down and over. Better come in the spring
or fall, though, as NC's terrible summer heat might wreck you and the
winters can be icy.

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.

"Omelet" > wrote
>> See, you could eat at my house any time!
>
> I love tacos but Kili said she was taco'd out. ;-)

She did? I must be speed reading again. Sorry kili!
>
> I really do like to purchase those pre-formed ready to use corn taco
> shells. IMHO they are about the same as buying corn chips, except they
> don't have the added salt and are lower in fat!
>
> Looky he
>
> http://tinypic.com/4cketd4.jpg
>
> I found this really cool plastic rack for loading and serving taco
> shells. :-)
>
> http://i16.tinypic.com/626kqcm.jpg
>
> Shredded jack cheese, Barbacoa meat with onions and chili powder and
> stuff (garlic and everything else that makes taco meat, I NEVER use
> those packets of taco meat flavoring mixes!!!), sliced olives, shredded
> green leaf lettuce, sliced avocados, and a well drained can of sliced
> tomatoes because when I took that, tomatoes were $3.00 per lb. and I was
> NOT going to pay that for them!
> --

Yum yum yum!!! Now I want to eat at your house. I don't know why I got
out of the habit of eating hard corn tortillas, I do like them. Mmm, I might
need to grab a couple at Taco Bell. Lately I don't really feel much like
cooking.

"cybercat" > wrote in message
...
>
> "kilikini" > wrote i
> > Is there some way to "reconstitute", if you will, breast meat that's a
> > little dry?
>
> Chicken taco meat! Simmer chili powder in a little olive oil, add chopped
> onions, green peppers, garlic, a little sugar maybe. Add the chicken and
> smush it all around. When it tastes good load it into a soft flour
tortilla,
> add a little shredded cheese and chunky salsa, and enjoy! I might like
some
> black beans and corn either in the taco meat or the salsa.
>
>

I think I actually have some black beans. I know I have rice. Chicken
seasoned your way with rice and beans wouldn't be bad. That could work for
a lunch for me. Now why didn't I think of that. :-P That's why I go to
the experts!

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?
>
> 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! :~)


That is the tough thing about cooking chicken. Chicken breasts are really
nice and tender when properly cooked, but get tough and dry when over
cooked. The legs, OTOH, like to be well cooked. So you have the option of
cooked legs and undercooked breasts or perfectly cooked breast undercooked
legs. Is it too dry to be moistened up with mayo?

In article >, "cybercat" >
wrote:

> "Omelet" > wrote
> >> See, you could eat at my house any time!
> >
> > I love tacos but Kili said she was taco'd out. ;-)
>
> She did? I must be speed reading again. Sorry kili!
> >
> > I really do like to purchase those pre-formed ready to use corn taco
> > shells. IMHO they are about the same as buying corn chips, except they
> > don't have the added salt and are lower in fat!
> >
> > Looky he
> >
> > http://tinypic.com/4cketd4.jpg
> >
> > I found this really cool plastic rack for loading and serving taco
> > shells. :-)
> >
> > http://i16.tinypic.com/626kqcm.jpg
> >
> > Shredded jack cheese, Barbacoa meat with onions and chili powder and
> > stuff (garlic and everything else that makes taco meat, I NEVER use
> > those packets of taco meat flavoring mixes!!!), sliced olives, shredded
> > green leaf lettuce, sliced avocados, and a well drained can of sliced
> > tomatoes because when I took that, tomatoes were $3.00 per lb. and I was
> > NOT going to pay that for them!
> > --
>
> Yum yum yum!!! Now I want to eat at your house. I don't know why I got
> out of the habit of eating hard corn tortillas, I do like them. Mmm, I might
> need to grab a couple at Taco Bell. Lately I don't really feel much like
> cooking.

Crispy crunchy! :-)

If you are ever in the Austin/San Antonio area, look me up.
I'd be tickled to cook for ya!

Not wanting to cook much, with these all you have to "cook" is the meat
and I use the pressure cooker so it's fast!

Those were Old El Paso brand shells.

You can also add sour cream if you are feeling really decadent. <g>
--
Peace, Om

Remove _ to validate e-mails.

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

<sf> wrote in message ...
> On Wed, 13 Jun 2007 14:56:45 -0400, "kilikini"
> > wrote:
> <snip>
> >
> >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?
> >
> >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! :~)
> >
> Soft tacos filled with chicken and whatever else appeals, spring to
> mind.
>
> How about chicken salad (not sandwich)? I'd do a simple, cold,
> mayonnaise based salad... the kind with celery, but I'd add some
> halved grapes and toasted walnuts to it. 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.

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???

kili

"kilikini" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
>>
>> "kilikini" > wrote i
>> > Is there some way to "reconstitute", if you will, breast meat that's a
>> > little dry?
>>
>> Chicken taco meat! Simmer chili powder in a little olive oil, add chopped
>> onions, green peppers, garlic, a little sugar maybe. Add the chicken and
>> smush it all around. When it tastes good load it into a soft flour
> tortilla,
>> add a little shredded cheese and chunky salsa, and enjoy! I might like
> some
>> black beans and corn either in the taco meat or the salsa.
>>
>>
>
> I think I actually have some black beans. I know I have rice. Chicken
> seasoned your way with rice and beans wouldn't be bad. That could work
> for
> a lunch for me. Now why didn't I think of that. :-P That's why I go to
> the experts!
>

*puffing up*

haha!

You are so cute.

I just talked myself into a major Tex Mex craving!

"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

"Dave Smith" > 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?
> >
> > 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! :~)
>
>
> That is the tough thing about cooking chicken. Chicken breasts are really
> nice and tender when properly cooked, but get tough and dry when over
> cooked. The legs, OTOH, like to be well cooked. So you have the option
of
> cooked legs and undercooked breasts or perfectly cooked breast undercooked
> legs. Is it too dry to be moistened up with mayo?

We did that for chicken salad and it was okay. What else can you make
besides chicken salad with mayo, though?

kili

"cybercat" > wrote in message
...
>
> "kilikini" > wrote in message
> ...
> >
> > "cybercat" > wrote in message
> > ...
> >>
> >> "kilikini" > wrote i
> >> > Is there some way to "reconstitute", if you will, breast meat that's
a
> >> > little dry?
> >>
> >> Chicken taco meat! Simmer chili powder in a little olive oil, add
chopped
> >> onions, green peppers, garlic, a little sugar maybe. Add the chicken
and
> >> smush it all around. When it tastes good load it into a soft flour
> > tortilla,
> >> add a little shredded cheese and chunky salsa, and enjoy! I might like
> > some
> >> black beans and corn either in the taco meat or the salsa.
> >>
> >>
> >
> > I think I actually have some black beans. I know I have rice. Chicken
> > seasoned your way with rice and beans wouldn't be bad. That could work
> > for
> > a lunch for me. Now why didn't I think of that. :-P That's why I go
to
> > the experts!
> >
>
> *puffing up*
>
> haha!
>
> You are so cute.
>
> I just talked myself into a major Tex Mex craving!
>
>

I know where you can get some chicken. :-p LOL

kili

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!

--
See return address to reply by email

"cybercat" > wrote in message
...
>
> <sf> wrote in message ...
> > On Wed, 13 Jun 2007 15:44:14 -0400, "cybercat" >
> > wrote:
> >>
> >><sf> wrote in message ...
> >>>>
> >>> Soft tacos filled with chicken and whatever else appeals, spring to
> >>> mind.
> >>>
> >>
> >>See, you could eat at my house any time!
> >>
> > You may live to eat those words, woman. I don't turn down many
> > invitations! LOL
> >
> Come on down!! Err, I mean, "over!" Down and over. Better come in the
spring
> or fall, though, as NC's terrible summer heat might wreck you and the
> winters can be icy.
>
> 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.
>
>

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. 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. :~)

kili

On Wed, 13 Jun 2007 16:21:08 -0400, "cybercat" >
wrote:

>Lately I don't really feel much like cooking.

Could it be due to the heat? I can only think about is standing in
the shower when I'm hot.


--
See return address to reply by email

"Omelet" > wrote in message
news
> In article >, "cybercat" >
> wrote:
>
>
> I love tacos but Kili said she was taco'd out. ;-)
>
> I really do like to purchase those pre-formed ready to use corn taco
> shells. IMHO they are about the same as buying corn chips, except they
> don't have the added salt and are lower in fat!
>
> Looky he
>
> http://tinypic.com/4cketd4.jpg
>
> I found this really cool plastic rack for loading and serving taco
> shells. :-)
>
> http://i16.tinypic.com/626kqcm.jpg
>
> Shredded jack cheese, Barbacoa meat with onions and chili powder and
> stuff (garlic and everything else that makes taco meat, I NEVER use
> those packets of taco meat flavoring mixes!!!), sliced olives, shredded
> green leaf lettuce, sliced avocados, and a well drained can of sliced
> tomatoes because when I took that, tomatoes were $3.00 per lb. and I was
> NOT going to pay that for them!
> --
> Peace, Om
>

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.

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

kili

"cybercat" > wrote in message
...
>
> "Omelet" > wrote
> >> See, you could eat at my house any time!
> >
> > I love tacos but Kili said she was taco'd out. ;-)
>
> She did? I must be speed reading again. Sorry kili!
> >

No, it's okay! I've been doing the standard steamed corn tortillas, plain
pulled pork, cheese, lettuce, salsa and a dollop of sour cream. Now the
black beans and rice with chicken on a corn tortilla is a whole 'nother
animal! :~)

kili

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

Remove _ to validate e-mails.

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

<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.

kili

"Steve Wertz" > wrote in message
...
> 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

Yeah, no kidding, Steve. I have yet to have him brine anything. Inject,
yes, brine, no. Hey, Steve, do you know of any good brine for a picnic?

kili

"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

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>
--
Peace, Om

Remove _ to validate e-mails.

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

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

"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.

aem wrote:
> 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

Ah, yes, an old family favourite - chicken on biscuits. Or chicken &
dumplings

Jill