Hello F2T busy friends and families!
As Halloween nears and the vise on the month of October tightens, getting meals on our tables quickly is an absolute must. As busy families, I suppose every month is busy isn’t it? For me, October has always been my busiest month from a career standpoint. These days I’m cooking my favorite heart-warming recipes at our winery while people enjoy our fall festivities.
Meanwhile, back at the farmhouse I still have a hungry family to feed. One of my favorite “quick meals” is a roaster or rotisserie chicken from the market. Of course, chicken with pre-made salads aren’t exactly my idea of farm to table fabulous but they certainly get the job done quickly. It’s a nice treat every now and again. However, what if you could use this mouth-watering chicken as the base for more creative recipes? Well you’ve come to the right place!
I’ve created 3 new recipes to transform your ordinary roaster chicken into delicious, oven-fresh meals that you will be able to make for your family in 20 minutes or less. So let’s take a trip! Get ready for Italian, Mexican and Southern-inspired recipes to make MONSTOBER a little easier! CLICK HERE FOR SHOPPING LIST!
Roaster Chicken Parmesan Pockets
1-8 ounce can Crescent Rolls – 8 rolls
8 slices/pieces cooked Roaster Chicken breast (about 1/2 chicken)
1- 15 ounce can pizza sauce (8 tablespoons for recipe, reserve remaining sauce for dipping)
1 cup Mozzarella cheese (1/2 cup reserved)
1 cup shaved Parmesan cheese (1/2 cup reserved)
Preheat oven to 375 degrees. Place 8 rolls evenly on ungreased baking sheet. Top each with a slice of chicken and 1 tablespoon of sauce. Top with equal amounts of 1 cup combined mozzarella and shaved parmesan cheeses. Roll to enclose ingredients. Top with equal amounts of remaining 1 cup combined cheeses. Bake for 12-15 minutes. Serve warm.
Roaster Chicken & Cheesy Quesadillas
6 flour tortillas
1- 2 pound Roaster Chicken- white meat removed and shredded
2 cups shredded cheddar cheese
1 small tomato – diced
2 scallions- chopped
Optional: Jalepeno slices-chopped
1/2 cup sour cream
1/2 cup salsa
1/2 teaspoon of each: paprika, chili powder, onion powder, garlic powder and salt.
Preheat oven to 400 degrees. Place 3 tortillas on baking sheet coated with cooking spray. (Pam organic olive oil is my favorite). Top with equal amounts; chicken, cheese, tomato, scallion, jalapeño and remaining flour tortillas. Spray tops with cooking spray. Bake for approximately 10 minutes. Turn and bake an additional 5 minutes until golden brown on both sides. Meanwhile, in a bowl, combine salsa and sour cream. Remove quesadillas from oven, sprinkle with seasoning, cut into wedges and serve with sour cream dipping sauce.
Roaster Chicken Buttermilk Biscuit BBQ Sliders w/Kale Greens
1 – 16 ounce can Buttermilk biscuits
2 cups shredded Roaster chicken
1 cup your favorite barbecue sauce
2 cups tightly packed fresh kale greens- washed and stems removed
1 wedge lemon
1 teaspoon olive oil
sea salt to taste
Preheat oven to 375 degrees and bake biscuit on ungreased baking sheet for 11-13 minutes, until golden brown. Meanwhile, in a bowl, combine chicken with barbecue sauce until evenly coated. In separate bowl, tear kale into bite-sized pieces and massage leaves with olive oil for about 1 minute. Squeeze lemon, sprinkle salt and toss. Cut biscuits in half and reserve tops. Place biscuit bottoms on cooking sheet with equal amounts of chicken barbecue on top of each. Bake an additional 3-5 minutes to warm chicken. Top with kale and remainder of biscuit. Serve warm.