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cshenk

wrote:

> On Sat, 23 May 2020 17:38:20 -0600, U.S. Janet B. >
> wrote:
>
> >
> > I got 2 rotisserie chickens from Costco day before yesterday.
>
> I bet you hated them, they must have been disgusting.
> Those damn precooked chickens from costco are gluten free. Yeah damn
> the luck. I guess you better complain and tell them to put the gluten
> back in
>
>
>
>
>
>
> > The first chicken was lunch for 2 days. The remainder of that
> > chicken (the meat) went into a King Ranch Casserole for last night.
> > I saved the bones, juices and skin and froze it.
> > Tonight is leftover King Ranch casserole with a Black Bean Salad.
> > Tomorrow I will strip the meat from the second chicken and make 2
> > large chicken pot pies (freeze one) I'll save the skin, bones and
> > juices and add to the first batch of bones and make a small broth
> > that will become a chicken soup for the day after tomorrow.
> > There's bound to be something to mess up my plans.
> >
> > > King Ranch Casserole Recipe
> > > Servings 8
> > > Author Mike Hultquist
> >
> > > Ingredients
> > > " 4 tablespoons butter
> > > " 1/4 cup all purpose flour
> > > " 1 medium onion chopped
> > > " 1 large bell pepper chopped (I used frozen chopped, mixed color
> > > sweet peppers) " 4 cloves garlic chopped
> > > " 1 tablespoon chili powder use your favorite blend, or use
> > > Tex-Mex seasonings like ancho, pasilla and/or chipotle powders
> > > (I used chipotle powder) " 1 teaspoon cumin " salt and pepper to
> > > taste " 1 cup water plus 1 tablespoon or so of chicken base
> > > " 14 ounces fire roasted tomatoes or use a can of Rotel
> > > " 1 cup sour cream or Mexican crema
> > > " 1 pound shredded chicken cooked, I used most of rotisserie
> > > chicken from Costco " 4 cups shredded Monterey Jack Cheese (I
> > > used pepper jack) " 12 corn tortillas
> > > " TOPPINGS: Sliced jalapeno peppers red chili flakes, fresh
> > > chopped cilantro or parsley, extra sour cream or crema
> > > Instructions " First, Make the Roux. Start by heating the oil in
> > > a large pan over medium heat (or melt the butter if using
> > > butter). Add the flour and stir until it is incorporated. Stir
> > > constantly for 10 minutes until the roux begins to turn a light
> > > brown. " Add the onion and peppers. Stir. Cook them down for 5
> > > minutes to soften. The mixture will be somewhat pasty. " Add the
> > > garlic and cook for another minute. " Stir in the seasonings -
> > > chili powder, cumin, and a bit of salt and pepper. " Stir in the
> > > chicken broth and fire roasted tomatoes. The mixture will thicken
> > > up slightly like a chunky sauce. Cook for 5 minutes to let the
> > > flavors develop. " Remove from heat and stir in the sour cream
> > > or crema and cooked shredded chicken. " Preheat your oven to 350
> > > degrees F. " Layer the Casserole. Set 4 tortillas into the
> > > bottom of a square casserole dish, then add a few scoops of the
> > > chicken and vegetable mixture. Add a layer of shredded cheese. "
> > > Repeat with two more layers of 4 tortillas, the chicken and
> > > vegetable mixture, and a final layer of shredded cheese. " Bake
> > > the casserole for 20-25 minutes, or until the cheese is nice and
> > > melty. " Remove from heat and cool slightly. Garnish with your
> > > toppings and serve!
> > >
> >
> > `BLACK BEAN SALAD
> > 5/15/13
> > 2 cans black beans, rinsed and drained
> > Or one can black beans and one can kidney beans
> > Frozen corn, equal to black beans
> > Chopped red pepper
> > Chopped green pepper
> > Chopped onion
> > Chopped, seeded, fresh tomatoes
> > Anaheim or Jalapeno, chopped to taste
> > Cilantro chopped
> > Garlic minced
> > Lime juice
> > Salt and pepper
> > Maybe a smidge of cumin
> >
> > Favorite Chicken Pot Pie
> > 2 cups diced peeled potatoes
> > 1-3/4 cups sliced carrots
> > 1 cup butter, cubed
> > 2/3 cup chopped onion
> > 1 cup all-purpose flour
> > 1-3/4 teaspoons salt
> > 1 teaspoon dried thyme
> > 3/4 teaspoon pepper
> > 3 cups chicken broth
> > 1-1/2 cups whole milk
> > 4 cups cubed cooked chicken
> > 1 cup frozen peas
> > 1 cup frozen corn
> > 4 sheets refrigerated pie crust
> >
> > Directions
> > Preheat oven to 425°. Place potatoes and carrots in a large
> > saucepan; add water to cover. Bring to a boil. Reduce heat; cook,
> > covered, 8-10 minutes or until crisp-tender; drain.
> > In a large skillet, heat butter over medium-high heat. Add onion;
> > cook and stir until tender. Stir in flour and seasonings until
> > blended. Gradually stir in broth and milk. Bring to a boil,
> > stirring constantly; cook and stir 2 minutes or until thickened.
> > Stir in chicken, peas, corn and potato mixture; remove from heat.
> > Unroll a pie crust into each of two 9-in. pie plates; trim even with
> > rims. Add chicken mixture. Unroll remaining crusts; place over
> > filling. Trim, seal and flute edges. Cut slits in tops.
> > Bake 35-40 minutes or until crust is lightly browned. Let stand 15
> > minutes before cutting.
> > Freeze option: Cover and freeze unbaked pies. To use, remove from
> > freezer 30 minutes before baking (do not thaw). Preheat oven to
> > 425°. Place pies on baking sheets; cover edges loosely with foil.
> > Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes
> > longer or until crust is golden brown and a thermometer inserted in
> > center reads 165°.
> >
> > Janet US

CK, Janet isn't a picky eater or GF. The recipes look good.