Last night, I did another rotisserie chicken, remembered to baste it more this time, and it was even more moist. I am using just a basic rub, putting in a plastic bag wrapped tightly in plastic, and letting it sit in the fridge about 16 hours at least before cooking it. Some people think if you leave it out--completely unwrapped, but with the rub--that the skin is crisper....but I'm not comfortable doing that , really. Hubby thought this second one even topped the first one. I thought it looked prettier, too! The skin on the breast looks black, but it wasn't in real life--but it was nice and brown and very crisp. I put some butter underneath the skin.
|-Rotisserie Chicken II|
|Squash and onions|
|Crash Hot Potaotes with cheese, bacon and sour cream|
I'm wishing I hadn't used all the cabbage. I found a good-looking recipe for Chinese Chicken Salad at this place, and I'd love to use it with the leftover chicken! I've always thought that Applebies Chinese Chicken Salad was pretty good, but I tink this homemade would top that!
Here is the recipe she used, too.
Chinese Chicken Salad
An easy and delicious salad to throw together with the perfect amount of crunch!
1 cup sunflower seeds
1 (16 oz) bag coleslaw mix
2 packages Beef Top Ramon dry, save the packets
1 bunch green onions chopped
2 cups cooked and diced/shredded chicken
. SAUCE . .
1 cup peanut oil
1/2 cup sugar
1/3 cup white vinegar
2 packets beef seasoning from Top Ramon packages listed above
In a large mixing bowl, toss sunflower seeds, coleslaw, chopped green onions and chicken.
Smash Top Ramon packets with fists until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and toss to evenly distribute.
In blender, combine peanut oil, sugar, vinegar and beef packets. Blend until evenly mixed.
I also saw a recipe for a strawberry Salad I used to make all the time, and I want to see if I can get some decent strawberries to take to the beach to make it there! Please say a little prayer that I can go and be with my little family I love so much there. I need to get away, and I need to be with my grand-kids.
Strawberry Pretzel Salad (Remember this one??!)
Strawberry Pretzel Jello Salad
2 cups crushed pretzels (I used the checker shaped ones but you can also use sticks)
3/4 cup butter melted
3 Tbsp. sugar
16 oz. cream cheese softened
1 1/2 cups sugar
16 oz. cool whip thawed to room temperature
1 (6 oz) box Strawberry Jello
2 cups boiling water
3 cups strawberries sliced
Combine melted butter and sugar. Stir in the crushed pretzels. Press evenly on the bottom of a 9x13 pan. Bake at 375 degrees F for 8 minutes. Let cool completely.
In a large bowl, combine cream cheese, sugar, and cool whip. Beat until smooth. Spread over pretzel crust. Make sure to get the cream mixture tight against the edges of the pan to prevent the jello mixture from seeping through.
Bring 2 cups of water to a boil. Remove from stove and add jello. Stir until Jello is dissolved. Add sliced strawberries. Pour over cream layer and put in the fridge for at least 4 hours.
I'm doing about the same, I guess. I hope all of you are doing great! Soon, the fall will be here, and I hope it will make us feel a bit better! people are having problems with the heat, and with allergies, etc. all over the country. The rescue squad came to our neighborhood yesterday morning in the early morning hours. One of our oldest neighbors was rushed to the hospital and then sent to MCV---with problems with her stomach. To have been sent there from 2 other hospitals in the same day--I'm afraid it's bad. She's only about 66-years-old, and I still haven't been able to hear from her. Please pray for our neighbor, Dianne. She has been a good neighbor over the years!
I must confess I've spent two hours on Pinterst today, looking at the recipes people are posting. That is a real time-suck, isn't it!
God bless you everyone...a little different than 'Tiny Tim's' words---but we all need God's blessings and mercy!