We almost always have roast chicken on Sundays, my daughter insists, but we
almost always have some leftover. Half the time it goes into the fridge,
but then we forget about until it's too late. But sometimes I'll make
chicken and corn soup (the only soup my daughter likes), and sometimes I've
been really naughty and bought a packet thingy of rice stuff, and added the
chicken to it. I've just found a chicken fried rice recipe, so I'll try
that tonight.

But does anyone have any other ideas for leftover roast chicken?

Jen

Jen wrote:
> We almost always have roast chicken on Sundays, my daughter insists, but we
> almost always have some leftover. Half the time it goes into the fridge,
> but then we forget about until it's too late. But sometimes I'll make
> chicken and corn soup (the only soup my daughter likes), and sometimes I've
> been really naughty and bought a packet thingy of rice stuff, and added the
> chicken to it. I've just found a chicken fried rice recipe, so I'll try
> that tonight.
>
> But does anyone have any other ideas for leftover roast chicken?
>
> Jen
>
>


I'm making chicken and cheese enchaladas from leftover roast chicken
right now. They're almost done.

Best regards,
Bob

Jen wrote on 18 Sep 2005 in rec.food.cooking

> We almost always have roast chicken on Sundays, my daughter insists,
> but we almost always have some leftover. Half the time it goes into
> the fridge, but then we forget about until it's too late. But
> sometimes I'll make chicken and corn soup (the only soup my daughter
> likes), and sometimes I've been really naughty and bought a packet
> thingy of rice stuff, and added the chicken to it. I've just found a
> chicken fried rice recipe, so I'll try that tonight.
>
> But does anyone have any other ideas for leftover roast chicken?
>
> Jen
>
>
>

Chicken ceasar style salads, mash it up in the food processor with stuff
and make chicken sandwich spread for toasted sandwiches...Chicken tacos,
quasidillias, chicken salad, casseroles, pot pies, lettuce roll ups...this
list is endless.
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

In article >,
"Jen" > wrote:

> We almost always have roast chicken on Sundays, my daughter insists, but we
> almost always have some leftover. Half the time it goes into the fridge,
> but then we forget about until it's too late. But sometimes I'll make
> chicken and corn soup (the only soup my daughter likes), and sometimes I've
> been really naughty and bought a packet thingy of rice stuff, and added the
> chicken to it. I've just found a chicken fried rice recipe, so I'll try
> that tonight.
>
> But does anyone have any other ideas for leftover roast chicken?
>
> Jen
>
>

I generally make chicken salad. :-)
That goes over well in work lunches!
Never goes to waste that way either...

Debone the meat, chop it up coarsley.

Add a small amount of dill relish, minced celery,
minced green onion, some capers, just a dash of onion
and garlic powder, some pepper and either mayo or ranch
dressing depending on your mood...

Cheers!
--
Om.

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

In article >,
zxcvbob > wrote:

> Jen wrote:
> > We almost always have roast chicken on Sundays, my daughter insists, but we
> > almost always have some leftover. Half the time it goes into the fridge,
> > but then we forget about until it's too late. But sometimes I'll make
> > chicken and corn soup (the only soup my daughter likes), and sometimes I've
> > been really naughty and bought a packet thingy of rice stuff, and added the
> > chicken to it. I've just found a chicken fried rice recipe, so I'll try
> > that tonight.
> >
> > But does anyone have any other ideas for leftover roast chicken?
> >
> > Jen
> >
> >
>
>
> I'm making chicken and cheese enchaladas from leftover roast chicken
> right now. They're almost done.
>
> Best regards,
> Bob

Damn that sounds good... ;-)
I've been dieting since Jan. 4th. I'm about ready for a mexican food
orgy. <sigh>

Chicken tacos would be good too.
--
Om.

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

On Sun, 18 Sep 2005 23:54:44 GMT, "Jen" >
wrote:


>
>But does anyone have any other ideas for leftover roast chicken?
>
>Jen
>
I am using my leftover roast chicken for a Cobb Salad.

Christine

> Chicken ceasar style salads, mash it up in the food processor with stuff
> and make chicken sandwich spread for toasted sandwiches...Chicken tacos,
> quasidillias, chicken salad, casseroles, pot pies, lettuce roll ups...this
> list is endless.



Everyone's come up with such great ideas. Why didn't I think of all of
them?? I guess I'm not very imaginative.

Salads aren't the best at the moment, we only like them much in the hot
weather, here in Australia it's quite cold. What are some ideas for the
casseroles?

Jen

"Jen" > said:

> Salads aren't the best at the moment, we only like them much in the hot
> weather, here in Australia it's quite cold. What are some ideas for the
> casseroles?

Here's a VERY GOOD recipe using leftover turkey. Probably work just fine
with chicken.

* Exported from MasterCook *

Jill's Turkey Cottage Pie

Recipe By :Jill McQuown
Serving Size : 4 Preparation Time :0:00
Categories : main dishes Thanksgiving
turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
3/4 cup chopped onion -- (1 medium)
3/4 cup diced celery -- (1 stalk)
3/4 cup diced carrots -- (1 medium)
1 large garlic clove -- minced
1/3 cup white wine
1 1/2 cups turkey gravy
1/2 teaspoon thyme
2 cups cooked turkey breast -- cubed
3/4 cup frozen peas
2 cups mashed potatoes

Melt butter in medium saucepan. Add onion, celery, carrots and garlic.
Saute over medium heat, stirring, 8 to 10 minutes. Stir in wine, gravy and
thyme. Bring to a low boil. Reduce heat and simmer, covered, 15 minutes.

Layer turkey and peas in a 2-quart casserole. Add gravy and vegetable
mixture.

Prepare mashed potatoes. Spoon over top of casserole. Bake at 400°F for
20 minutes, or until potatoes are golden brown on top.

Source:
"adapted by Damsel in dis Dress"

- - - - - - - - - - - - - - - - - - -

Jen wrote:
> We almost always have roast chicken on Sundays, my daughter insists, but we
> almost always have some leftover. Half the time it goes into the fridge,
> but then we forget about until it's too late. But sometimes I'll make
> chicken and corn soup (the only soup my daughter likes), and sometimes I've
> been really naughty and bought a packet thingy of rice stuff, and added the
> chicken to it. I've just found a chicken fried rice recipe, so I'll try
> that tonight.
>
> But does anyone have any other ideas for leftover roast chicken?
>
> Jen

Chicken quesadillas. Do a Google search here in rfc and you will get
recipes.

-L.

Jen wrote about uses for leftover chicken:

> Salads aren't the best at the moment, we only like them much in the hot
> weather, here in Australia it's quite cold. What are some ideas for the
> casseroles?

Chicken tetrazzini
Chicken pot pie
Chicken chasseur
Hot chicken sandwiches with barbecue sauce
Chicken a la king with spoonbread
Chicken and dumplings

(Those are off the top of my head; I'll come up with more when I get home
from work about six hours from now)

Bob

In article >,
"Jen" > wrote:

> > Chicken ceasar style salads, mash it up in the food processor with stuff
> > and make chicken sandwich spread for toasted sandwiches...Chicken tacos,
> > quasidillias, chicken salad, casseroles, pot pies, lettuce roll ups...this
> > list is endless.
>
>
>
> Everyone's come up with such great ideas. Why didn't I think of all of
> them?? I guess I'm not very imaginative.
>
> Salads aren't the best at the moment, we only like them much in the hot
> weather, here in Australia it's quite cold. What are some ideas for the
> casseroles?
>
> Jen
>
>

I don't make cassaroles, but chicken tacos are fantastic.
Just make any taco meat recipe that you like and substitute shredded
chicken for ground beef.

They also go well in enchiladas, burritos or any other mexican food.

Even just shredded up and added to mac and cheese works. :-)
--
Om.

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

> Chicken tetrazzini
> Chicken pot pie
> Chicken chasseur
> Hot chicken sandwiches with barbecue sauce
> Chicken a la king with spoonbread
> Chicken and dumplings
>
> (Those are off the top of my head; I'll come up with more when I get home
> from work about six hours from now)




This group is just great, everybody is so helpful. I keep thinking of new
questions to ask, and I'm getting so many yummy recipes now.

I like the sound of chicken pot pie and chicken and dumplings. If you could
post those recipes, that would be good.

Thanks

Jen

Jen wrote:

> I like the sound of chicken pot pie and chicken and dumplings. If you
> could post those recipes, that would be good.

Okay, here's a tiny treatise on chicken pot pie, which I hope will give you
an idea of the many different directions the dish can take:

THE CRUST: The crust can be a conventional pie crust. It can be puff pastry.
It can be phyllo pastry. You can put [American-style] biscuit dough on top
instead of a more traditional crust. You can leave out the bottom crust.

THE FILLING: The filling is generally made by making a medium-thick white
sauce, then adding cooked chicken and vegetables. You can add curry. You can
add cheese. You can make the white sauce with cream, and then add sherry.
The vegetables can be anything you like or have handy: Broccoli, carrots,
peas, mushrooms, corn, green beans...just about anything will do, provided
it's cut into fairly small dice. Given the Aussie penchant for beet[root],
I won't say you CAN'T use it in chicken pot pie, but be warned that it'll
try to take over the entire dish. You'll want to cook the vegetables a bit
if they're raw; you can do that by adding them to the sauce while it's
coming to a boil.

The white sauce is a convention but it isn't mandatory. One of the most
celebrated pot pies is the Moroccan b'stila, in which the filling isn't held
together by a sauce at all; it's a kind of loose-meat filling inside a
phyllo crust. (Ouarka is more authentic than phyllo, but it's much harder to
get and *very* difficult to make.) A couple eggs are stirred into the meat,
but they don't really bind the mixture together.

Moving across the Atlantic Ocean, you could make a chicken tamale pie. As I
make it, this kind of pot pie doesn't have a normal crust at all: You make a
thick cornmeal batter and pour half of it into a casserole. On top of the
batter you put what I call "chicken picadillo," which is cooked chicken with
almonds, raisins, tomato sauce, cumin, onions, and chili powder. You pour
the remaining batter on top and bake until the batter is cooked.

You could make any kind of chicken curry, put it into a pie crust, bake it,
and call it chicken pot pie.

I'm at work as I write this; when I get home I'll see if I can post a
specific basic recipe to give you a starting point for chicken pot pie.

Bob

"Jen" > wrote in message
...
> We almost always have roast chicken on Sundays, my daughter insists, but
we
> almost always have some leftover. Half the time it goes into the fridge,
> but then we forget about until it's too late. But sometimes I'll make
> chicken and corn soup (the only soup my daughter likes), and sometimes
I've
> been really naughty and bought a packet thingy of rice stuff, and added
the
> chicken to it. I've just found a chicken fried rice recipe, so I'll try
> that tonight.
>
> But does anyone have any other ideas for leftover roast chicken?
>
> Jen
>
>

Chicken Alfredo, chicken primavera, chicken ala king, chicken noodle soup,
chicken & broccoli stir fry. Those come to my mind.

kili

>
> THE CRUST: The crust can be a conventional pie crust. It can be puff
> pastry. It can be phyllo pastry. You can put [American-style] biscuit
> dough on top instead of a more traditional crust. You can leave out the
> bottom crust.
>
> THE FILLING: The filling is generally made by making a medium-thick white
> sauce, then adding cooked chicken and vegetables. You can add curry. You
> can add cheese. You can make the white sauce with cream, and then add
> sherry. The vegetables can be anything you like or have handy: Broccoli,
> carrots, peas, mushrooms, corn, green beans...just about anything will do,
> provided it's cut into fairly small dice. Given the Aussie penchant for
> beet[root], I won't say you CAN'T use it in chicken pot pie, but be warned
> that it'll try to take over the entire dish. You'll want to cook the
> vegetables a bit if they're raw; you can do that by adding them to the
> sauce while it's coming to a boil.
>
> The white sauce is a convention but it isn't mandatory. One of the most
> celebrated pot pies is the Moroccan b'stila, in which the filling isn't
> held together by a sauce at all; it's a kind of loose-meat filling inside
> a phyllo crust. (Ouarka is more authentic than phyllo, but it's much
> harder to get and *very* difficult to make.) A couple eggs are stirred
> into the meat, but they don't really bind the mixture together.
>
> Moving across the Atlantic Ocean, you could make a chicken tamale pie. As
> I make it, this kind of pot pie doesn't have a normal crust at all: You
> make a thick cornmeal batter and pour half of it into a casserole. On top
> of the batter you put what I call "chicken picadillo," which is cooked
> chicken with almonds, raisins, tomato sauce, cumin, onions, and chili
> powder. You pour the remaining batter on top and bake until the batter is
> cooked.
>
> You could make any kind of chicken curry, put it into a pie crust, bake
> it, and call it chicken pot pie.
>
> I'm at work as I write this; when I get home I'll see if I can post a
> specific basic recipe to give you a starting point for chicken pot pie.


You are just wonderful. What terrific ideas. I think I'll do something of
the sort for next week, so no hurry.

Jen

Jen wrote:
>
> > Chicken tetrazzini
> > Chicken pot pie
> > Chicken chasseur
> > Hot chicken sandwiches with barbecue sauce
> > Chicken a la king with spoonbread
> > Chicken and dumplings
> >
> > (Those are off the top of my head; I'll come up with more when I get home
> > from work about six hours from now)
>
> This group is just great, everybody is so helpful. I keep thinking of new
> questions to ask, and I'm getting so many yummy recipes now.
>
> I like the sound of chicken pot pie and chicken and dumplings. If you could
> post those recipes, that would be good.
>
> Thanks
>
> Jen

I make a sort of pot pie with leftover meat. I used steak last time
and made a gravy with 1/2 can of beef stock. You could use chicken
stock for your leftovers. I first stir fry chopped onion, garlic,
celery in a little bit of butter. If I use carrots and potatoes, I dice
them and microwave them until tender. I add the veg and stock to the
pan and thicken a bit with cornstarch slurry. Season to taste (I don't
add salt because there seems to be enough in canned stock/broth.) I
prepare a pie dish by lining it with Pilsbury crescent dough, pressed
together to make a crust, saving a couple of pieces to put on top. I
put egg wash over this to keep the crust from becoming soggy. Put the
meat/veg mixture into crust and top decoratively with remaing dough and
egg wash them. I bake until the top crust is browned and the filling
bubbly. Last time I forgot to grease the pie plate and it stuck. You
could also put the meat/veg mix into a bare casserole dish and top with
mashed potatoes.

Sharon

Jen wrote:
>
> Salads aren't the best at the moment, we only like them much in the hot
> weather, here in Australia it's quite cold. What are some ideas for the
> casseroles?
>

Mix or layer:
Cut up chicken
cooked rice or pasta
sauteed chopped onions
your choice of vegetables (cooked carrots, peas, green beans,
mushrooms, chopped broccoli, etc.)
your choice of sauce (bechamel/white sauce with or without cheese,
hollandaise, bearnaise, or your family's favorite)

optional--some kind of topping (buttered bread or cracker crumbs,
pie crust, mashed potatoes, etc.)

Mix the above with your choice of seasonings or layer in a casserole or
other ovenproof container. Bake until bubbly and hot throughout.

Serve with a mixed green or fruit salad. Fresh biscuits, rolls or
muffins are good, too, if you can stand the extra carbs.

gloria p

Jen wrote:
> We almost always have roast chicken on Sundays, my daughter insists, but we
> almost always have some leftover. Half the time it goes into the fridge,
> but then we forget about until it's too late. But sometimes I'll make
> chicken and corn soup (the only soup my daughter likes), and sometimes I've
> been really naughty and bought a packet thingy of rice stuff, and added the
> chicken to it. I've just found a chicken fried rice recipe, so I'll try
> that tonight.
>
> But does anyone have any other ideas for leftover roast chicken?
>
> Jen

What's a "packet thingy of rice stuff?" Also, is your daughter's
insistence that you "almost always have roast chicken on Sundays"
correct?

Inquiring minds want to know.

-bwg
"It is now clear that a challenge on this scale [Katrina] requires
greater
federal authority and a broader role for the armed forces."
--G.W. Bush (declaring a global war on hurricanes)

Butter chicken (Makhtani) - an Indian dish. Much better made with
leftover roast chicken than with fresh or frozen cubed chicken!

Daisy

Carthage demands an explanation for this insolence!

"Daisy" > wrote in message
...
> Butter chicken (Makhtani) - an Indian dish. Much better made with
> leftover roast chicken than with fresh or frozen cubed chicken!
>
> Daisy
>
> Carthage demands an explanation for this insolence!



Do you have a recipe? I do like butter chicken.

Jen

" > wrote in
oups.com:

>> But does anyone have any other ideas for leftover roast chicken?
>>
>> Jen
>
Pot pie. Easy to make and I love it. Better than the original roast
chicken.

Ken




--
Untie the two knots to email me

"I'm not a member of any organized political party. I'm a Democrat."

Will Rogers

Jen wrote:

> I like the sound of chicken pot pie and chicken and dumplings. If you
> could post those recipes, that would be good.

Here's the Cook's Illustrated recipe for chicken and dumplings. I give it
here as it was written, but comment at the end about how to adapt the recipe
if you're starting out with roast chicken rather than raw.

Chicken and Dumplings with Aromatic Vegetables (Cooks Illustrated)
Serves 6 to 8
A touch of heavy cream gives the dish a more refined look and rich flavor,
but for a weeknight dinner, you may want to omit it. If you are in a hurry,
you may poach boneless chicken breasts in low-sodium canned stock, then pull
the breast into large pieces, and skip step 1 below.

Poached Chicken with Creamed Gravy and Aromatic Vegetables
1 large roasting chicken, 6 to 7 pounds
large onion, cut into large chunks (not necessary to peel)
2 bay leaves
Salt
3 celery stalks, trimmed and cut into 1-by-1/2-inch pieces
4 carrots, peeled and cut into 1-by-1/2-inch pieces
6 boiling onions, peeled and halved
4 tablespoons softened butter or chicken fat from the cooked chicken
6 tablespoons all-purpose flour
1 teaspoon dried thyme leaves
2 tablespoons dry sherry or vermouth [I prefer sherry or Madeira]
1/4 cup heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper

Baking Powder Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3 tablespoons butter
1 cup milk

Preliminary: Cut up chicken as follows:
Cut off legs, separate thighs and drumsticks. Cut off wings. Cut off breasts
and separate. Cut along ribs on both sides to remove back. Reserve
breasts, thighs, and drumsticks. Hack remainder (wings, back, breast bones,
and ribs) into 1- to 2-inch pieces.

1. For the chicken: Heat deep 11- or 12-inch skillet or Dutch oven over
medium-high heat. Add hacked-up chicken pieces (back, neck, and wings) and
onion chunks; saute until onion softens and chicken loses its raw color,
about 5 minutes. Reduce heat to low, cover, and continue to cook until
chicken pieces give up most of their liquid, about 20 minutes. Increase heat
to medium-high, add 6 cups hot water, chicken parts (drumsticks, thighs, and
breasts), bay leaves, and 3/4 teaspoon salt, then bring to simmer. Reduce
heat; continue to simmer, partially covered, until broth is flavorful and
chicken parts are just cooked through, about 20 minutes longer. Remove
chicken parts and set aside. When cool enough to handle, remove meat from
bones in 2- to 3-inch chunks. Strain broth, discarding chicken pieces. Skim
and reserve fat from broth and set aside 4 cups of broth, reserving extra
for another use.

2. While broth is cooling, bring 1/2-inch water to simmer in cleaned skillet
fitted with steamer basket. Add vegetables; cover and steam until just
tender, about 10 minutes. Remove and set aside.

3. For the dumplings: Mix flour, baking powder, and salt in medium bowl.
Heat butter and milk to simmer and add to dry ingredients. Mix with a fork
or knead by hand two to three times until mixture just comes together. Form
dough into desired shape; set aside. [BOB'S NOTE: The article illustrates
flat noodle-like dumplings, biscuit-like dumplings, and round puffy
dumplings. I always ignore those instructions, and just drop spoonfuls of
the dough onto the simmering chicken. I think the more you handle the
dumpling dough, the more leaden it gets.]

4. Heat butter or reserved chicken fat in cleaned skillet over medium-high
heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns
golden, 1 to 2 minutes. Continuing to whisk constantly, gradually add sherry
or vermouth, then reserved 4 cups chicken stock; simmer until gravy thickens
slightly, 2 to 3 minutes. Stir in optional cream and chicken and vegetables;
return to simmer.

5. Lay formed dumplings on surface of chicken mixture; cover and simmer
until dumplings are cooked through, about 10 minutes for strip dumplings and
15 minutes for balls and biscuit rounds. Gently stir in peas and parsley.
Adjust seasonings, including generous amounts of salt and pepper. Ladle
portion of meat, sauce, vegetables, and dumplings into soup plates and serve
immediately.


Variation:
CHICKEN AND HERBED DUMPLINGS WITH AROMATIC VEGETABLES
Follow recipe for Chicken and Dumplings with Aromatic Vegetables, adding 1/4
cup minced soft fresh herb leaves such as parsley, chives (or scallion
greens), dill, and tarragon to dumpling mixture along with dry ingredients.
If other herbs are unavailable, all parsley may be used.


BOB'S NOTE:

If you're starting out with roast chicken, you can pull all the meat off the
bones. Simmer the bones and some of the meat in 7 cups of chicken stock,
along with the onion chunks and bay leaves, and salt -- be careful with the
salt; you might not need it if your stock is already salted.


Bob

Jen wrote:

> We almost always have roast chicken on Sundays, my daughter insists, but
> we
> almost always have some leftover. Half the time it goes into the fridge,
> but then we forget about until it's too late. But sometimes I'll make
> chicken and corn soup (the only soup my daughter likes), and sometimes
> I've been really naughty and bought a packet thingy of rice stuff, and
> added the
> chicken to it. I've just found a chicken fried rice recipe, so I'll try
> that tonight.
>
> But does anyone have any other ideas for leftover roast chicken?
>
> Jen

I often warm up my leftover roast chicken, then wrap in up in a warm
tortilla along with with cheese, salsa, beans, avocado, sour cream,
whatever I have that sounds good :-)

---jkb

--
"Silly customer, you cannot hurt a Twinkie!"
-- Apu Nahasapeemapetilon

On Sun, 18 Sep 2005 23:54:44 GMT, "Jen" >
wrote:

>We almost always have roast chicken on Sundays, my daughter insists, but we
>almost always have some leftover. Half the time it goes into the fridge,
>but then we forget about until it's too late. But sometimes I'll make
>chicken and corn soup (the only soup my daughter likes), and sometimes I've
>been really naughty and bought a packet thingy of rice stuff, and added the
>chicken to it. I've just found a chicken fried rice recipe, so I'll try
>that tonight.
>
>But does anyone have any other ideas for leftover roast chicken?

I usually just peel the meat off the bones, put it in a fridge
container, then eat it as is when I'm hungry. I'm lo-carbing, so 3-4
ounces of plain roasted chicken is perfect for me. Sometimes I make
sandwiches with it for DH's lunch. If the bones look yummy I might use
them for stock.

> But does anyone have any other ideas for leftover roast chicken?




Thanks everybody for such wonderful ideas and recipes. I'll never have
chicken going off in the fridge again!!


Jen

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> zxcvbob > wrote:
>
> > Jen wrote:
> > > We almost always have roast chicken on Sundays, my daughter insists,
but we
> > > almost always have some leftover. Half the time it goes into the
fridge,
> > > but then we forget about until it's too late. But sometimes I'll make
> > > chicken and corn soup (the only soup my daughter likes), and sometimes
I've
> > > been really naughty and bought a packet thingy of rice stuff, and
added the
> > > chicken to it. I've just found a chicken fried rice recipe, so I'll
try
> > > that tonight.
> > >
> > > But does anyone have any other ideas for leftover roast chicken?
> > >
> > > Jen
> > >
> > >
> >
> >
> > I'm making chicken and cheese enchaladas from leftover roast chicken
> > right now. They're almost done.
> >
> > Best regards,
> > Bob
>
> Damn that sounds good... ;-)
> I've been dieting since Jan. 4th. I'm about ready for a mexican food
> orgy. <sigh>
>
> Chicken tacos would be good too.

Hmmmm!

I like these - cold wheat tortilla wraps made with things like leftover
meats. Just lay some salad veggies on a tortilla, then the chicken, then add
sauce of choice. For me, with chicken, it would likely be mayo mixed with a
little crushed garlic, black pepper and a few dashes hotsauce or finely
minced fresh chiles - then just fold and roll that sucker up and chomp on
it.



Shaun aRe

"Jen" > wrote in message
...

> Everyone's come up with such great ideas. Why didn't I think of all of
> them?? I guess I'm not very imaginative.

Leftover roast chicken doesn't tends to inspire creativity in many,
heheheh... ',;~}~







Shaun aRe

In article ws.net>,
"Shaun aRe" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > zxcvbob > wrote:
> >
> > > Jen wrote:
> > > > We almost always have roast chicken on Sundays, my daughter insists,
> but we
> > > > almost always have some leftover. Half the time it goes into the
> fridge,
> > > > but then we forget about until it's too late. But sometimes I'll make
> > > > chicken and corn soup (the only soup my daughter likes), and sometimes
> I've
> > > > been really naughty and bought a packet thingy of rice stuff, and
> added the
> > > > chicken to it. I've just found a chicken fried rice recipe, so I'll
> try
> > > > that tonight.
> > > >
> > > > But does anyone have any other ideas for leftover roast chicken?
> > > >
> > > > Jen
> > > >
> > > >
> > >
> > >
> > > I'm making chicken and cheese enchaladas from leftover roast chicken
> > > right now. They're almost done.
> > >
> > > Best regards,
> > > Bob
> >
> > Damn that sounds good... ;-)
> > I've been dieting since Jan. 4th. I'm about ready for a mexican food
> > orgy. <sigh>
> >
> > Chicken tacos would be good too.
>
> Hmmmm!
>
> I like these - cold wheat tortilla wraps made with things like leftover
> meats. Just lay some salad veggies on a tortilla, then the chicken, then add
> sauce of choice. For me, with chicken, it would likely be mayo mixed with a
> little crushed garlic, black pepper and a few dashes hotsauce or finely
> minced fresh chiles - then just fold and roll that sucker up and chomp on
> it.
>
>
>
> Shaun aRe
>
>

I've done that... :-)
Our local grocery makes a WONDERful low carb flour type tortilla, only 4
grams net carbs per, and they don't taste like cardboard.

I like to wrap up chiles, beans and cheese in those along with some eggs.
Thanks to Pastorio and his intro. to black soy beans, I can finally eat
beans again! ;-d

Yummy and VERY low carb.

Tacos, minus the tortillas, are not terribly high carb anyway.
Spiced meat on a bed of lettuce with a little chopped tomato and some
cheese and taco/chili sauce and instant low carb "taco" salad.

Hmmmmmmm... A good weekend idea for some of that hot sauce you sent. ;-d

Cheers!
--
Om.

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

In article ws.net>,
"Shaun aRe" > wrote:

> "Jen" > wrote in message
> ...
>
> > Everyone's come up with such great ideas. Why didn't I think of all of
> > them?? I guess I'm not very imaginative.
>
> Leftover roast chicken doesn't tends to inspire creativity in many,
> heheheh... ',;~}~
>
>
>
>
>
>
>
> Shaun aRe
>
>

I think the question is what CAN'T you do with leftover chicken! <lol>
--
Om.

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

"OmManiPadmeOmelet" > wrote

> "Shaun aRe" > wrote:
>
>> "Jen" > wrote

>> > Everyone's come up with such great ideas. Why didn't I think of all of
>> > them?? I guess I'm not very imaginative.
>>
>> Leftover roast chicken doesn't tends to inspire creativity in many,
>> heheheh... ',;~}~

> I think the question is what CAN'T you do with leftover chicken! <lol>

I think it's rather like going to Home Depot, you know what you want,
but you walk in and there is SO MUCH stuff, your list kinda goes out
of your head. I always forget something and wind up with stuff I didn't
know I needed.

Same with leftover chicken, all those ideas are great, then you are
looking at your own leftovers and nothing comes to you. Draw a
blank.

nancy (must go back to HD and get a sprayer)

In article >,
"Nancy Young" > wrote:

> "OmManiPadmeOmelet" > wrote
>
> > "Shaun aRe" > wrote:
> >
> >> "Jen" > wrote
>
> >> > Everyone's come up with such great ideas. Why didn't I think of all of
> >> > them?? I guess I'm not very imaginative.
> >>
> >> Leftover roast chicken doesn't tends to inspire creativity in many,
> >> heheheh... ',;~}~
>
> > I think the question is what CAN'T you do with leftover chicken! <lol>
>
> I think it's rather like going to Home Depot, you know what you want,
> but you walk in and there is SO MUCH stuff, your list kinda goes out
> of your head. I always forget something and wind up with stuff I didn't
> know I needed.
>
> Same with leftover chicken, all those ideas are great, then you are
> looking at your own leftovers and nothing comes to you. Draw a
> blank.

I know what you mean. :-)
That's what makes this list so grand!

I had some leftover grilled boneless skinless chicken breast, so I just
sliced it fine and added it to a mix of french cut string beans and some
straw mushrooms, with melted butter and just a little lemon pepper and a
good sprinkling of sesame seeds.

>
> nancy (must go back to HD and get a sprayer)

I hate going to HD!
I can never get out of there with ONLY what is on my shopping list. :-(

$$$$$$!!!


>
>
--
Om.

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

On Sun 18 Sep 2005 04:54:44p, Jen wrote in rec.food.cooking:

> We almost always have roast chicken on Sundays, my daughter insists, but
> we almost always have some leftover. Half the time it goes into the
> fridge, but then we forget about until it's too late. But sometimes
> I'll make chicken and corn soup (the only soup my daughter likes), and
> sometimes I've been really naughty and bought a packet thingy of rice
> stuff, and added the chicken to it. I've just found a chicken fried
> rice recipe, so I'll try that tonight.
>
> But does anyone have any other ideas for leftover roast chicken?
>
> Jen

We seldom have leftovers from a roast chicken, but when we do, our cats are
lucky recipients.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

(test)

Jen wrote:

> We almost always have roast chicken on Sundays, my daughter insists, but we
> almost always have some leftover. Half the time it goes into the fridge,
> but then we forget about until it's too late. But sometimes I'll make
> chicken and corn soup (the only soup my daughter likes), and sometimes I've
> been really naughty and bought a packet thingy of rice stuff, and added the
> chicken to it. I've just found a chicken fried rice recipe, so I'll try
> that tonight.
>
> But does anyone have any other ideas for leftover roast chicken?

I love cold chicken. I like to cook a chicken on Sundays and have left overs.
If you have lots of gravy you can heat it up with gravy, and chicken gravy is
especially good on French fries. You can eat cold chicken pieces, chicken
sandwiches or chicken salad.

Wayne Boatwright wrote:

> On Sun 18 Sep 2005 04:54:44p, Jen wrote in rec.food.cooking:
>
>
>>We almost always have roast chicken on Sundays, my daughter insists, but
>>we almost always have some leftover. Half the time it goes into the
>>fridge, but then we forget about until it's too late. But sometimes
>>I'll make chicken and corn soup (the only soup my daughter likes), and
>>sometimes I've been really naughty and bought a packet thingy of rice
>>stuff, and added the chicken to it. I've just found a chicken fried
>>rice recipe, so I'll try that tonight.
>>
>>But does anyone have any other ideas for leftover roast chicken?
>>
>>Jen
>
>
> We seldom have leftovers from a roast chicken, but when we do, our cats are
> lucky recipients.
>
We like leftover roast chicken in the winter for open faced hot
sandwiches topped with gravy. In the summer I use any leftovers for
chiken wraps. We seldom have much in the way of leftover roast chicken
anyway. They are expensive here and hard to come by roasting chickens

"Nancy Young" > wrote in message
...
>
> "OmManiPadmeOmelet" > wrote
>
> > "Shaun aRe" > wrote:
> >
> >> "Jen" > wrote
>
> >> > Everyone's come up with such great ideas. Why didn't I think of all
of
> >> > them?? I guess I'm not very imaginative.
> >>
> >> Leftover roast chicken doesn't tends to inspire creativity in many,
> >> heheheh... ',;~}~
>
> > I think the question is what CAN'T you do with leftover chicken! <lol>
>
> I think it's rather like going to Home Depot, you know what you want,
> but you walk in and there is SO MUCH stuff, your list kinda goes out
> of your head. I always forget something and wind up with stuff I didn't
> know I needed.
>
> Same with leftover chicken, all those ideas are great, then you are
> looking at your own leftovers and nothing comes to you. Draw a
> blank.
>
> nancy (must go back to HD and get a sprayer)
>
>

I agree, Nancy. That's so funny! I have leftover chicken and go.....um,
now what? But when someone else asks, I seem to have a whole bunch of
ideas! LOL

kili

"Wayne Boatwright" > wrote in message
...
> On Sun 18 Sep 2005 04:54:44p, Jen wrote in rec.food.cooking:
>
> > We almost always have roast chicken on Sundays, my daughter insists, but
> > we almost always have some leftover. Half the time it goes into the
> > fridge, but then we forget about until it's too late. But sometimes
> > I'll make chicken and corn soup (the only soup my daughter likes), and
> > sometimes I've been really naughty and bought a packet thingy of rice
> > stuff, and added the chicken to it. I've just found a chicken fried
> > rice recipe, so I'll try that tonight.
> >
> > But does anyone have any other ideas for leftover roast chicken?
> >
> > Jen
>
> We seldom have leftovers from a roast chicken, but when we do, our cats
are
> lucky recipients.
>
> --

My cats won't eat roast chicken; they prefer BBQ'ed. Isn't that funny?
They won't touch roasted, but, boy, they come running when we pull a bird
off the smoker!

kili

"OmManiPadmeOmelet" > wrote in message
...
> In article ws.net>,
> "Shaun aRe" > wrote:
>
> > "OmManiPadmeOmelet" > wrote in message
> > ...
> > > In article >,
> > > zxcvbob > wrote:
> > >
> > > > Jen wrote:
> > > > > We almost always have roast chicken on Sundays, my daughter
insists,
> > but we
> > > > > almost always have some leftover. Half the time it goes into the
> > fridge,
> > > > > but then we forget about until it's too late. But sometimes I'll
make
> > > > > chicken and corn soup (the only soup my daughter likes), and
sometimes
> > I've
> > > > > been really naughty and bought a packet thingy of rice stuff, and
> > added the
> > > > > chicken to it. I've just found a chicken fried rice recipe, so
I'll
> > try
> > > > > that tonight.
> > > > >
> > > > > But does anyone have any other ideas for leftover roast chicken?
> > > > >
> > > > > Jen
> > > > >
> > > > >
> > > >
> > > >
> > > > I'm making chicken and cheese enchaladas from leftover roast chicken
> > > > right now. They're almost done.
> > > >
> > > > Best regards,
> > > > Bob
> > >
> > > Damn that sounds good... ;-)
> > > I've been dieting since Jan. 4th. I'm about ready for a mexican food
> > > orgy. <sigh>
> > >
> > > Chicken tacos would be good too.
> >
> > Hmmmm!
> >
> > I like these - cold wheat tortilla wraps made with things like leftover
> > meats. Just lay some salad veggies on a tortilla, then the chicken, then
add
> > sauce of choice. For me, with chicken, it would likely be mayo mixed
with a
> > little crushed garlic, black pepper and a few dashes hotsauce or finely
> > minced fresh chiles - then just fold and roll that sucker up and chomp
on
> > it.
> >
> >
> >
> > Shaun aRe
> >
> >
>
> I've done that... :-)
> Our local grocery makes a WONDERful low carb flour type tortilla, only 4
> grams net carbs per, and they don't taste like cardboard.
>
> I like to wrap up chiles, beans and cheese in those along with some eggs.
> Thanks to Pastorio and his intro. to black soy beans, I can finally eat
> beans again! ;-d
>
> Yummy and VERY low carb.
>
> Tacos, minus the tortillas, are not terribly high carb anyway.
> Spiced meat on a bed of lettuce with a little chopped tomato and some
> cheese and taco/chili sauce and instant low carb "taco" salad.

Ayooooo! All sounds good to me!

> Hmmmmmmm... A good weekend idea for some of that hot sauce you sent. ;-d
>
> Cheers!

Brilliant! So, how are you and that sauce getting on then, no fights yet?
<G!>

',;~}~


Shaun aRe

"OmManiPadmeOmelet" > wrote in message
...
> In article ws.net>,
> "Shaun aRe" > wrote:
>
> > "Jen" > wrote in message
> > ...
> >
> > > Everyone's come up with such great ideas. Why didn't I think of all
of
> > > them?? I guess I'm not very imaginative.
> >
> > Leftover roast chicken doesn't tends to inspire creativity in many,
> > heheheh... ',;~}~
> >
> >
> >
> >
> >
> >
> >
> > Shaun aRe
> >
> >
>
> I think the question is what CAN'T you do with leftover chicken! <lol>

Indeed, it lends itself to all kinds of food ideas, maybe its bland
appearance and the sheer number of possibilities just switches a lot of
peoples 'maginations off!


Shaun aRe

In article ws.net>,
"Shaun aRe" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article ws.net>,
> > "Shaun aRe" > wrote:
> >
> > > "OmManiPadmeOmelet" > wrote in message
> > > ...
> > > > In article >,
> > > > zxcvbob > wrote:
> > > >
> > > > > Jen wrote:
> > > > > > We almost always have roast chicken on Sundays, my daughter
> insists,
> > > but we
> > > > > > almost always have some leftover. Half the time it goes into the
> > > fridge,
> > > > > > but then we forget about until it's too late. But sometimes I'll
> make
> > > > > > chicken and corn soup (the only soup my daughter likes), and
> sometimes
> > > I've
> > > > > > been really naughty and bought a packet thingy of rice stuff, and
> > > added the
> > > > > > chicken to it. I've just found a chicken fried rice recipe, so
> I'll
> > > try
> > > > > > that tonight.
> > > > > >
> > > > > > But does anyone have any other ideas for leftover roast chicken?
> > > > > >
> > > > > > Jen
> > > > > >
> > > > > >
> > > > >
> > > > >
> > > > > I'm making chicken and cheese enchaladas from leftover roast chicken
> > > > > right now. They're almost done.
> > > > >
> > > > > Best regards,
> > > > > Bob
> > > >
> > > > Damn that sounds good... ;-)
> > > > I've been dieting since Jan. 4th. I'm about ready for a mexican food
> > > > orgy. <sigh>
> > > >
> > > > Chicken tacos would be good too.
> > >
> > > Hmmmm!
> > >
> > > I like these - cold wheat tortilla wraps made with things like leftover
> > > meats. Just lay some salad veggies on a tortilla, then the chicken, then
> add
> > > sauce of choice. For me, with chicken, it would likely be mayo mixed
> with a
> > > little crushed garlic, black pepper and a few dashes hotsauce or finely
> > > minced fresh chiles - then just fold and roll that sucker up and chomp
> on
> > > it.
> > >
> > >
> > >
> > > Shaun aRe
> > >
> > >
> >
> > I've done that... :-)
> > Our local grocery makes a WONDERful low carb flour type tortilla, only 4
> > grams net carbs per, and they don't taste like cardboard.
> >
> > I like to wrap up chiles, beans and cheese in those along with some eggs.
> > Thanks to Pastorio and his intro. to black soy beans, I can finally eat
> > beans again! ;-d
> >
> > Yummy and VERY low carb.
> >
> > Tacos, minus the tortillas, are not terribly high carb anyway.
> > Spiced meat on a bed of lettuce with a little chopped tomato and some
> > cheese and taco/chili sauce and instant low carb "taco" salad.
>
> Ayooooo! All sounds good to me!
>
> > Hmmmmmmm... A good weekend idea for some of that hot sauce you sent. ;-d
> >
> > Cheers!
>
> Brilliant! So, how are you and that sauce getting on then, no fights yet?
> <G!>
>
> ',;~}~
>
>
> Shaun aRe
>
>

Its HOT!!!
But tasty. :-)
I'm having some right now on a bit of Steak Tartar.
Was in the mood this morning so bought a small chunk
of totally lean rump roast, cubed it up and marinated
it in a little of your hot sauce with just a bit of
soy sauce for more salt and a quick sqeeze of lime.

I get in the mood for raw meat sometimes so indulge myself.
It has to be TOTALLY lean tho' as raw beef fat is nasty.

Cheers!
--
Om.

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