1 Rotisserie Chicken
12 c. water
1 onion--quartered
2 stalks of celery--cut each stalk into 3-4 pieces
1 T. apple cider vinegar
1 t. salt
Put all ingredients into crock pot. Cook on high for one hour. Reduce heat and cook overnight and up to 24 hours. Strain and pour into quart jars leaving an inch head space. Makes 2-3 quarts. Keep refrigerated if you plan to use in the next day or two. If not freeze to use later.
2 stalks celery--chopped
2 medium carrots--peeled & chopped
1/2 medium onion--chopped
1 T. butter
1 T. olive oil
3 cloves garlic--minced
1 T. flour
6 c. chicken broth
1/4 t. Italian seasoning
1 c. orzo pasta
2 c. chopped rotisserie chicken
1 T. lemon juice
1 T. chopped parsley
salt and pepper to taste
Saute celery, carrots, and onions in the butter and olive oil over medium-high heat for 5-7 minutes. Add garlic and cook for another 30 seconds. Add flour and stir until mixed in. Add chicken broth and stir well. Add Italian seasoning. Bring to a boil, reduce heat, add cover to pot and keep slightly ajar, and simmer for 15 minutes. Stir in the orzo and cook for 10 more minutes--stirring often to prevent scorching. Remove from heat. Add Chicken, lemon juice, parsley, salt and pepper.
Recipe adapted from Salt & Lavender blog
My friend made this salad for dinner when we were at their house and I LOVED it and have made it for so many of my family and friends.
1-2 heads green leaf or Romaine lettuce, chopped
1 1/2 c. fresh pineapple, cut in chunks
1 container blueberries
1 c. strawberries, sliced
1 c. toasted coconut
1/2 c. macadamia nuts, chopped
Assemble salad in a large bowl.
Vinaigrette:
1/2 c. sugar
1/3 c. pina colada drink mix
1/3 c. apple cider vinegar
1 1/2 t. dijon mustard
salt and pepper to taste
1 1/4 c. vegetable oil
In a blender combine all ingredients except oil, after blended, slowly add oil until well incorporated.
Add vinaigrette to salad and toss to combine or serve vinaigrette on the side.
*You can always add or subtract things from this recipe. I don't always add both strawberries and blueberries, sometimes just one, but always fresh pineapple. It's also good to substitute raspberries, blackberries, or sliced almonds.
This is a recipe that is familiar to a lot of people, and is a major comfort food to me. It's another great way to use a rotisserie chicken. I like to freeze bags of shredded rotisserie chicken to have on hand for quick dinners. You can also used canned chicken.
4 T. butterWe love this recipe and have been making it for years. It's a great way to use your rotisserie chicken. If you want to make it even quicker, use store-bought Caesar dressing.
Filling:
1 package (10 oz.) frozen pease and carrots
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 t. salt
1/4 t. pepper
1 3/4 c. chicken broth
2/3 c. milk
3 c. shredded chicken
Rinse frozen vegetables under cold water to separate; drain and set aside. Sauté onions in butter over medium heat until tender. Whisk in flour, salt, and pepper. Cook, stirring constantly until mixture is bubbly. Stir in broth and milk. Heat to boiling over medium heat and stir in chicken and vegetables. Let cool.
Line your pie plate with pie crust, then add filling. Top the pie with another crust and flute edges. Make slits in stop crust and wrap edges of pie with foil. Bake according to directions on pie crust package, 35-40 minutes, or until golden brown. (Remove foil 10 minutes before done.) Let stand a few minutes before serving.
Put starter on the counter for several hours or overnight
Take 30 grams from the starter. Put the rest in discard jar and put in the refrigerator
Put 30 grams back into the starter jar
Add 125 grams water
Mix to break up the starter
Add 125 grams of flour and mix well
Let raise (to peak) on counter until there are bubbles at the bottom of the jar and the top is slightly domed. 4-8 hours
Dump in large bowl.
Put 30 grams back into the starter jar
Add 125 grams water and 125 grams flour
To the large bowl add
700 grams of water—stir with whisk to break up starter and then add
1100 grams of flour (all-purpose unbleached)
Mix together by hand wetting your hand as needed to help with the stickiness
Let sit 30 minutes and then add
50 grams water
27 grams sea salt
Pinch it in
Knead 3-5 minutes
Cover and let rest 30 minutes
Stretch and fold every 20 -30 minutes for the next 1 1/2-2 hours
Put in fridge overnight (8-10 hours)
Dump dough onto counter (use a little flour)
Split in half, stretch each loaf into a square, fold in half, roll into a sleeping bag, then push & pull each loaf to make into a round, smooth loaf. Leave on counter for 20 minutes and repeat. Place each loaf in banneton basket or line two bowls/baskets with a floured dishtowel. Carefully lift each loaf and place in the bowls/baskets top side down, cover, and place in refrigerator for at least 2-4 hours.
Preheat oven to 450 degrees with large 5-6 quart Dutch oven inside the oven. Leave Dutch oven in 450 degree oven 5-10 minutes. While heating, remove one loaf from the refrigerator and carefully dump onto a large square of parchment paper. Sprinkle a little flour on top of the loaf and smooth over the top of the loaf. Score and decorate the loaf as desired with a sharp knife or razor blade. Remove Dutch oven from the oven. Carefully lift loaf into the Dutch oven. Bake bread in a covered Dutch oven for 25 minutes, remove lid, bake 10-15 more minutes to golden brown.
You can also make four smaller half loaves and bake them in a 2-quart Dutch oven. Bake 20 minutes covered and 10-15 more minutes until golden brown.
My family loves this dip!
3 c. chicken
8 oz. cream cheese
12 oz. ranch
1 1/2 c. cheddar cheese
1 c. Frank's Hot Sauce
Add shredded chicken to casserole dish. Sprinkle hot sauce. Combine cream cheese and Ranch. Pour over top. Bake 20 minutes or until bubbly. Add cheese and bake until melted.
This is my favorite recipe for caramel apples. I have been making them for years. Yum!
1 ½ c. milk (brought to a scald-180°)
1 cube butter
1 ½ c. warm water
1 T yeast
½ c. sugar
2 eggs slightly beaten
6-8 c. flour
Remove milk from heat and add a cube of butter. Allow to cool.
Add milk/butter to mixer, add water, yeast, sugar, eggs, and 3 cups flour. Allow to sit 20 min.
Add salt and remaining flour. Let rise until doubled. Make four-strand braid for each loaf. Look up on You Tube how to braid. Brush with egg wash.
*Makes 3 loaves.
Bake at 350° for 20-30 minutes.
To braid:
4 over 2
1 over 3
2 over 3
