Chicken and Gruyère turnovers Monday, Jan 16 2017 

1 ½ cups shredded rotisserie chicken
1 ½ cups grated Gruyère
1 cup frozen peas
2 sheets puff pastry (one 17.25-ounce package frozen), thawed
1 large egg, beaten
¼ cup Dijon mustard

Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.

Cut the 2 sheets of puff pastry in half to form 4 rectangles and place on a baking sheet. Dividing evenly, top half of each rectangle with the chicken mixture. Fold over and seal the turnovers; brush the tops with the egg. Bake until golden, 20 to 25 minutes. Serve with the mustard.

Real Simple, March 2011, page 198


Caribbean Chicken Salad Friday, Oct 11 2013 

2 (8-inch) pita breads
1/2 cup mayonnaise
1/4 cup lime juice
1 tablespoon Jamaican jerk paste
1 (2 1/2-lb) rotisserie chicken, skin and bones discarded, meat, shredded into bite-size pieces, (3 cups)
2 romaine lettuce hearts, chopped, (12 ozs)
1 mango, peeled, pitted and cut into 1/2-inch pieces
1 small jícama, peeled and cut into 1/2-inch pieces
1 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
1/4 red onion, thinly sliced

Adjust oven rack to middle position and heat oven to 425°F. Place pita breads on rimmed baking sheet and bake until crisp and lightly toasted, 12~15 minutes.

Meanwhile, whisk mayonnaise, lime juice, and jerk paste together in large bowl. Add chicken, romaine, mango, jícama, bell pepper, and onion and toss to combine. Cut each pita into quarters and serve with salad.

Serves 4

Cook’s Country #52, recipe card, August/September 2013


Farmhouse Chicken Chowder Thursday, Feb 2 2012 

Serves 4

6 slices bacon, chopped
6 scallions, white parts chopped fine and green parts sliced thin
2 carrots, peeled and sliced thin
2 celery rib, sliced thin
Salt and pepper
1/3 cup all purpose flour
4 cups low sodium chicken broth
1 cup water
1 pound red potatoes, scrubbed and cut into 1/2 inch pieces
1 rotiserie chick, skin discarded, meat chopped into bite size pieces
1 cup cream (or half and half)
1 cup frozen peas

Cook bacon until crisp in Dutch oven over medium heat. Remove bacon and place on paper towel. Pour off all but 2 Tablespoons bacon grease from pot, reserving it for later use. Cook scallion whites, carrots, celery and 1/2 teaspoon salt in bacon grease until vegetables are softened. Add flour. Use reserve bacon grease, adding 1 Tbsp at a time, if necessary to flour mixture. Cook until golden brown.

Stir in broth, water and potatoes then bring to a boil. Reduce heat to a simmer, cover and cook until vegetables are tender. Add chicken, cream and peas. Simmer until it is heated through. Season with salt and pepper. Sprinkle bacon and scallion greens. Serve.


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