leftover rotisserie chicken recipes

Showing 4,301 - 4310 of 4,310 results for leftover rotisserie chicken recipes

View: Best Match Rating

Ultimate Recipe Showdown: Comfort Foods

Episode | From: Ultimate Recipe Showdown

Food Network searched for the Ultimate Comfort Food recipe. After a nationwide recipe contest, nine finalists competed in three rounds: Chili, Mac and Cheese and Sandwiches. A panel of food experts determined whose comfort food dish was the best. See who walks away the winner of $25,000! COMPETITORS: Chili Peg Schaefer Recipe: Mexitana Ancho-Lamb Chili Hometown: Bozeman, Mo. Ray Isacsson -- Winner! Recipe: Spanish Influenced Chili with Collard Wrapped Pork, Chorizo and Sweet and Smoky Paprikas Hometown: Danbury, Conn. Anne Tegtmeier Recipe: Ultimate Veggie Chili Mac and Cheese Autumn Clements Recipe: Black and Tan Irish Mac and Cheddar Hometown: Amelia Island, Fla. Brett Greenberg -- Winner Recipe: French Onion "Soup" Mac and Cheese Jenny Flake Recipe: Pepita Crusted Cheddar Jack Southwest Chicken Mac Hometown: Gilbert, Ariz. Sandwich Ivan Aviles -- COMFORT FOODS GRAND PRIZE WINNER! Recipe: Boricua Plantain Sandwich Hometown: Holtsville, N.Y. Anna Georgantonis-Keah Recipe: Squash Sandwiches Hometown: Austin, Texas Michael Giletto Recipe: Germany's Version of the "South Philly Cheese Steak with a Twist" Hometown: Mickleton, N.J.

Ultimate Recipe Showdown: Burgers

Episode | From: Ultimate Recipe Showdown

Food Network searched for the Ultimate Burger Recipe. After a nationwide recipe contest, nine finalists competed in three rounds: Beef Burgers, Poultry Burgers and Seafood Burgers. A panel of food experts determined whose burger was the best. See who walks away the winner of $25,000! COMPETITORS: Beef David Kadagishvili Recipe: Biryani Burger in Naan Pocket Occupation: Owner/chef small neighborhood restaurant Hometown: Latrobe, Pa. Jennifer Spardy Recipe: Harvest Burger with Caramelized Onion and Apple Occupation: Teacher Hometown: Canton, Ohio Michelle Christensen -- Winner! Recipe: Rocket Science Reuben Burger Occupation: Rocket Science Combustion Grad Student Hometown: State College, Pa. Poultry Julie Ann Rhodes -- Winner! Recipe: Jewel’s Turkey Jasmine Burger Occupation: Personal Chef Hometown: Los Angeles, Calif. Michael Cohen Recipe: Duck Duck Delicious Burger Occupation: Film Composer Hometown: Los Angeles, Calif. Mary Montoya Recipe: Pad Thai Chicken Burger Occupation: Stay-at-home Mom Hometown: St. Paul, Minn. Seafood/Vegetarian Jamie Miller Recipe: Salmon Burger With Orange-Apricot Glaze Occupation: Cookbook Author Hometown: Maple Grove, Minn. Cindy Jarrott Recipe: Ultimate Seafood Croquette Burger Occupation: Owns baking business called "Cakes by Cindy" and works as a bookkeeper with The Texas Department of Criminal Justice Agriculture Division Hometown: Wheelock, Texas Kristine Snyder -- BURGER GRAND PRIZE WINNER! Recipe: Island Ahi Burgers Occupation: Professional Harpist Hometown: Kihei, Hawaii

Healthy Homemade Pasta Salads

Episode | From: How to Boil Water

Jack asks Frederic for some fresh and easy pasta salad recipes. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Large pasta pot Colander Rubber spatula Cutting board Chef’s knife Pairing knife Pepper mill 2 large bowls Measuring spoons Zester or vegetable peeler Medium saucepan Liquid measuring cup Dry measuring cups Wooden spoon Tips: Cooking pasta: Cook any type of pasta in boiling, salted water; the salt adds flavor to the otherwise bland pasta. You need about 6 quarts of water per pound of pasta. Stir the pasta as soon as you dump it into the boiling, salted water to keep it from sticking together. Extra-virgin olive oil: Produced from the first cold-pressing of olives Has a low (less than 1%) acidity Has a more assertive olive flavor than virgin olive oil or olive oil No chemicals are added In general, the most desired and most expensive type of olive oil. Couscous: Though couscous looks like a grain, it is in fact a tiny type of pasta. Couscous is usually made from granules of semolina, but it can be made with other grains such as barley, corn, millet, or even crushed acorns and breadcrumbs. Recipe Rescues: If your couscous is clumpy – Fluff it with a fork to separate the individual granules. If your fusilli is overcooked – Drain pasta as soon as it is al dente, meaning that it is still slightly firm to bite into yet tender. Overcooked pasta is mushy and may fall apart in the salad. To make pasta salad into a more complete meal – Serve either the pasta salad or couscous salad with chicken or shrimp. For leftovers – Both the pasta salad and couscous salad will keep in the fridge for up to 2 days.

Housewarming Party

Episode | From: Easy Entertaining with Michael Chiarello

Celebrate your new home with a home made meal that's as simple as it is delicious. You'll be the envy of the neighborhood with recipes for Crespelli "Short Stacks" with BBQ Chicken; Slightly Cooked Gazpacho and Olive Oil Cake. Gameplan 2 Days Before Party: Assemble and simmer all ingredients for Barbeque Sauce. Cool, cover and refrigerate sauce until day of party. Blend ingredients for Crespelli Short Stacks crepe batter. Cover batter and refrigerate. Mince carrots for Slightly Cooked Gazpacho. Saute carrots with garlic, add tomato juice. Season and pour into a bowl to cool. Cover the Gazpacho and refrigerate. Reheat Barbeque Sauce. Using a roasted store-bought chicken, remove the skin and pull the chicken from the bone. Stir the chicken into the warm Barbeque Sauce. Stir in orange zest. Set aside to cool. Cover and place chicken in refrigerator. Pull Gazpacho from the refrigerator and finish Gazpacho by adding small-diced red onion, zucchini, celery, fennel, fennel fronds. Season Gazpacho, cover and set aside in refrigerator. Cook crepes in butter. Layer crepes on a sheet pan on top of wax paper. Assemble Crespelli Short Stacks by buttering crepes and layering them with chicken in Barbeque Sauce. Wrap finished crepes in foil and set aside in refrigerator. 1 Hour Before Party: Pre-heat oven to 350?F and place wrapped Crespelli Short Stacks for 30 minutes to heat through. Reduce orange juice for Olive Oil Cake. Reserve. Assemble chopped scallions, cabbage, apple, lemon juice, lemon juice, olive oil for Apple Slaw. Blend milk, eggs, olive oil, liquor, reduced orange juice, sugar, rosemary, lemon zest and anise seed for Olive Oil Cake batter. Add dry ingredients, baking powder and flour, to Olive Oil Cake batter. Bake Olive Oil Cake in two greased round spring-form pans. Plate Gaspacho in a large bowl. Finish with chopped fresh parsley, fresh basil and Sweet 100 tomatoes and red wine vinegar. At the Party: Toss Apple Slaw with dressing. Remove Crespelli Short Stacks from the oven and slice into 8 pieces. Un-old Olive Oil Cakes and spread with orange marmalade while cake is still warm. Slice cakes into eights and garnish with rosemary. Eat and Enjoy!

Gone Fishin Picnic

Episode | From: Easy Entertaining with Michael Chiarello

Whether you catch and release or just spend a lazy Sunday on a lake, our picnic is the perfect thing to take on a boat or a hike in the great outdoors. With recipes for Pappa Al Pomodoro ; Corn on the Cobb Salad WRAPS ; Aqua Fresca di Fruitta (drink). Gameplan Day Before the Party: Peel and slice onions for Blue Cheese Dressing. Season and grill onions. Chop. Blend mayonnaise, sour cream, Tabasco, Worcestershire, blue cheese, salt and pepper, olive oil for dressing. Finish with chopped grilled onions. Pack dressing for picnic. Chop, puree and strain watermelon for Aqua Fresca di Fruitta. Season with sugar, salt, lime juice, water. Pour into individual drink containers. Reserve in refrigerator. Day of the Party (1 ½ hours before the picnic): Boil eggs for Corn on the Cobb Salad. Season and grill chicken breast for Cobb Salad. Cool, peel and chop hard boiled eggs. Cut grilled chicken into bite size pieces. Chop onions and slice garlic for Pappa al Pomodoro. Sauté garlic and onions and add chopped tomatoes, bread, water, basil and olive oil. Simmer soup. Day of the Party (1 hour before the picnic): Sauté the prosciutto for the Corn on the Cobb Salad. Slice fresh corn from cob. Chop tomatoes, avocados, romaine lettuce, iceberg lettuce. Pack corn, watercress, grilled chicken, hard boiled eggs, romaine lettuce, iceberg lettuce, prosciutto, avocados, tomatoes into a picnic container. Pack a small container of salt and pepper. Pack Pappa al Pomodoro soup into individual containers. Top with grated Parmesan. Pack some extra grated Parmesan. Pack sandwich wraps, Cobb Salad ingredients, Aqua Fresca di Fruitta, and soup. Eat and Enjoy!

Budget Party

Episode | From: Easy Entertaining with Michael Chiarello

It's high class without high cash as Michael hosts another low cost, high impact meal that will save you time and money entertaining. With recipes for Bean Cassoulet with; Fennel Spiced Chicken and Roasted Vegetables; Roasted Peppers and Pecorino Cheese; Toasted Coconut Flan Gameplan Day Before Party: Roast Peppers on burner or hot plate. Steam roasted peppers in a paper bag for a few minutes. Combine fennel seeds, white pepper corn, and coriander. Roast the seeds dry in a sauté pan, and grind the mixture with some gray salt. Put in a container and save for the party. Peal, remove seeds, and tear apart roasted peppers. Season with salt, pepper, and extra virgin olive oil. Plate, cover, and refrigerate peppers for the party. Day of the Party: Toast shredded coconut for flan dessert. Cut and blanche brussel sprouts for cassoulet. Combine and simmer coconut milk, milk, and cream in a sauce pan for flan dessert. Add toasted coconut. Slice and caramelize onions, Parsnips, peeled celery and carrots for cassoulet. Add blanched brussel sprouts and season with salt, pepper, and fennel spice rub. Separate chicken for cassoulet, heavily season with fennel spice rub, and caramelize in pan. 1 Hour Before Party: Slice pancetta, add a couple cloves of garlic, and cook in your cast iron pan. Once caramelized add white beans, chicken, and vegetables. Bake cassoulet. Whisk eggs and egg yolks together. Strain in coconut milk mixture. Make caramel for flan dessert. Ladle caramel and custard into mason jars and bake in the oven in a water bath. Remove from mason jars after dinner and serve. Slice pecorino cheese and add to roasted peppers with Italian parsley. Eat and Enjoy!

Tooling Up Your Kitchen

Episode | From: How to Boil Water

Jack asks Frederic to help her outfit her kitchen with necessary tools for the beginner cook. Recipes include: Crispy Potatoes with Bacon, Garlic and Parsley; Pan-Grilled Chicken with Gremolata. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Medium saucepan with lid Chef’s knife Pairing knife Serrated knife Cutting board Potato scrubber Pepper mill Measuring spoons Whisk 1 large regular or non-stick skillet Slotted spoon Wooden spoon Metal spatula Tongs Grill pan Pastry brush Colander Dry measuring cups Liquid measuring cup Rasp Tips: When buying pots and pans, consider these factors: Conductivity: A good pot or pan should transmit heat efficiently. Weight: Heavier, thicker gauge pans distribute heat more evenly and hold it longer, preventing scorching and promoting even browning. Non-reactive: Some materials, such as aluminum, react to acidic ingredients, imparting a metallic taste and an unappetizing gray color. A good starter set of pots and pans might include: 10-inch skillet 12-inch skillet 2-quart saucepan 4-quart saucepan Stockpot When selecting knives, keep in mind the following: A good knife will be sturdy and well-balanced. Look for knives made of high-carbon stainless steel. The "tang" (the handle end of the blade) should extend all the way to the end of the handle. Most importantly, the knife should feel comfortable in your hand. Recipe Rescues: If potatoes stick to the bottom of the pan - Use tongs to turn them occasionally while cooking, and use a wide metal spatula to scrape them up (use a wide hard plastic spatula if you have a non-stick skillet so as not to damage the finish). Next time, try cooking potatoes in a non-stick skillet, or use a little more fat.If your chicken is undercooked - Cook the first side until the edges become white and opaque; then flip the breasts and cook on the other side until firm to the touch. If you slice the chicken and it is still pink in the middle, return the slices to the pan and continue cooking until completely cooked through.

Backyard Lobster

Episode | From: Easy Entertaining with Michael Chiarello

Michael shows you the Chiarello version of the classic Lobster bake including recipes for Grilled Potato & Green Onion Salad; Grilled Baguettes w/Old Bay Butter plus Cake Doughnut Bread Pudding Gameplan Day Before Party: Zest lemons for Old Bay Butter Simmer Old Bay Seasoning and Extra Virgin Olive Oil, cool in an ice water bath, and blend in food processor with sweet butter, lemon zest, gray salt, and black pepper. Cover and refrigerate. Slice and boil potatoes for Potato and Scallion salad. Toss boiled potatoes with olive oil, salt, and pepper. Slowly cook bacon for Potato and Scallion salad. Whisk leftover bacon fat and olive oil, mustard, champagne vinegar, shallots, Italian Parsley, salt and pepper for potato salad vinaigrette. Season Scallions with salt, pepper, and bacon fat mixture for potato and scallion salad. Grill scallions and potatoes. Slice ingredients for potato scallion salad and separate onto a plate. Cover and refrigerate. 1 Hour Before Party: Start charcoal for lobster bake. Fill galvanized tub with seaweed, lobsters, corn, partially boiled potatoes, clams, and chardonnay. Cover with damp burlap and set tub on charcoal to bake for 45 minutes. Break up donuts and raisins in the bottom of a pan for bread pudding. Cream sugar and sweet butter in a food processor for custard. Mix in eggs, vanilla, cinnamon, and cream. Pour custard over donuts. Cover with foil and bake. At the Party: Pour out the tub of lobster onto a newspaper covered table. Serve with lemon, Old Bay seasoning, and salt. Lightly grill linguisa on the grill. Toast baguettes on the grill and smother with Old Bay butter. Combine ingredients for potato and scallion salad. Cover with vinaigrette and season with gray salt. Remove foil from bread pudding and crisp in the oven for 10 minutes. Melt butter for Rum sauce. Stir in powdered sugar and thin sauce with dark rum. Pour sauce over bread pudding and serve. Eat and Enjoy!

Brown Baggin' It

Episode | From: Easy Entertaining with Michael Chiarello

Michael liberates the tired (of cafeteria food), poor (from expensive lunches) and hungry masses with a brown baggin' party where everyone gets together to make lunch. Plus, special tips on transporting these delectable dishes and keeping them fresh! Gameplan 1 Day Before the Lunch Party: Toast Barley for Roasted Barley Salad. Simmer barley in chicken stock. Core and chop tomatoes for Roasted Tomato Soup. Roast chopped tomatoes with garlic, balsamic vinegar and olive oil. Mince and sauté onions, basil, and roasted tomatoes for Roasted Tomato Soup. Drain barley and set aside to cool. Puree roasted tomato mixture to soup consistency and cover and refrigerate overnight until ready to serve. Slice and roast zucchini for Frittata and Tomato Sandwich. Blend egg mixture for Frittata Sandwich. Remove roasted zucchini from over, chop into large pieces and stir into egg mixture. Cook frittata in a large skillet. Finish frittata by cooking under a broiler. Sprinkle with Provolone cheese. Set aside to cool. Cover and refrigerate overnight. Slice bread and line up on sheet pan. Drizzle with olive oil and season with salt and pepper. Toast bread slices in the oven. Cool and set aside. Chop and cook smoked bacon for Roasted Barley Salad. Chop zucchini, garlic, thyme and carrots for Roasted Barley Salad. Saute chopped vegetables in leftover bacon fact. Add apple cider vinegar to the pan to create dressing for salad. Assemble Roasted Barley Salad with barley, bacon, and dressed vegetables. Chop parsley and set aside for Roasted Barley Salad. Morning of the Lunch Party: Slice bread for Frittata and Tomato Sandwiches. Pack in paper bag. Pack toasted bruschetta slices into paper bag. Reheat Roasted Tomato Soup and pour into thermoses. Slice tomatoes thickly for Frittata and Tomato Sandwich. Pack into small plastic container. Pack salt and pepper and chili flakes. Stir reserved parsley into Roasted Barley Salad. Pack up salad. Slice Frittata and pack into container. Pack basil leaves into small container. At the Party: Assemble Frittata and Tomato Sandwiches. Serve Roasted Tomato Soup in mugs. Top with bruschetta slices. Serve Roasted Barley Salad. Eat and Enjoy!

Marrakech Nights

Episode | From: Easy Entertaining with Michael Chiarello

It's a trip to the Kasbah as Michael goes Moroccan with a party that just sounds exotic. With recipes for Tagine of Lamb Stracotto w/ Spring Onions, Ceci with sage & garlic,Couscous, Dates & figs for dessert with mint tea. Gameplan Day Before Party: Salt, stack and soak lemon slices for Preserved Lemon. Cut lamb and combine with herbs and oils and allow to marinate for Tagine of Lamb Stracatto with Spring Onions. Rinse and refrigerate Preserved Lemon slices overnight. Slice and par boil potatoes to go in the Tagine of Lamb Stracatto with Spring Onions. Slice and add carrots to onions and continue cooking for Tagine of Lamb Stracatto. Remove lamb pieces from marinade, and dredge in flour, sauté until brown for Tagine of Lamb Stracatto, then use oil from browned lamb to caramelize par boiled potatoes and carrots. Reduce wine and chicken broth for simmering sauce and combine in large pot for Tagine of Lamb Stracatto, place in oven to cook, clean and peel spring onions. Combine and prepare all ingredients for Ceci alla Siciliana and refrigerate overnight. Remove Tagine of Lamb Stracatto from oven and refrigerate overnight. 1 Hour Before Party: Boil water and add cous cous for Cous Cous with Preserved Lemon. Reheat Tagine of Lamb Stracatto, add cleaned and peeled spring onions. Prep and add cilantro and Preserved Lemon for Cous Cous with Preserved Lemon. At the party: Grill bruschetta and cover with olive oil to serve with Ceci alla Siciliana. Eat and Enjoy! Wine Recommendation Trefethen Double T 2002 Napa Valley Red Ravenswood 2003 Vintners Blend Zinfandel

Meals

Ingredients

Dinners

Tips & Techniques

FoodNetwork Site Search Results

Showing 4,301 - 4310 of 4,310 results for leftover rotisserie chicken recipes