Friday, 26 May 2017

Rotisserie chicken and cheese Hoddeok


Rotisserie revamp!


Store bought rotisserie revamp 7: Rotisserie chicken and cheese hoddeok
This is the last recipe for rotisserie chicken month. Hoddeok is a yeast dough filled with sugar, nuts and cinnamon then pan fried. When fried the sugar and cinnamon melt on the inside leaving you with a sweet gooey filling and crunchy nuts. That’s how its normally done. Today I decided to revamp it and add chicken and cheese to the mix.

Saturday, 20 May 2017

Rotisserie chicken pizza


Rotisserie revamp!

Store bought rotisserie revamp 6: chicken pizza


It’s almost as if rotisserie chicken was made for pizzas. It’s another great way to use up left over rotisserie chicken meat and make a brand new and delicious dinner, that everyone will eat without even realizing their eating 5 day old chicken.

Tuesday, 16 May 2017

BBQ Chicken and green onion loaded potato skins


Rotisserie revamp!

Store bought rotisserie revamp 5 Loaded potato skins

At this point you would imagine everyone in my household is sick and tired of rotisserie chicken. Now is the time when the recipes will masque the chicken instead of putting it front and center. Sometimes you will want to serve the chicken in all its glory. But let’s say you have had a rotisserie chicken in the refrigerator for longer than 5 days and a few breasts are left in the back of the refrigerator in a bit of foil, you might not necessarily want to celebrate that. This is where these amazingly delicious potato skins come in handy.

Friday, 12 May 2017

One pot chicken and rice and beans


Rotisserie revamp!

Store bought rotisserie revamp 4: Rice and peas and chicken
This recipe I really pulled out of thin air. I had a half of rotisserie in the refrigerator and you know that means dry. You could easily pop it in the microwave and make the rice separately, but I wanted to see how best I could infuse the flavors of the coconut milk and rice into the chicken. Similar to what happens when we make an arrzo con pollo. The thing that I had to be mindful of was the fact that the chicken was already fully cooked and I did not want the risk of it turning to mush.

Tuesday, 9 May 2017

Tex-Mex chicken mac n cheese


Rotisserie revamp!

Store bought rotisserie revamp 3: Mac n cheese

A merger of American and Mexican flavors. This is one of the most flavorful baked macaroni and cheese dishes I probably have ever made. It’s salsa, mac n cheese, queso, chicken and everything in-between all baked into one delicious bite. Cilantro and cheese are a match made in heaven. And this baked macaroni and cheese is heavenly.

Friday, 5 May 2017

Curry Chicken Salad



Rotisserie revamp!


Store bought rotisserie revamp 2: Chicken salad

There is absolutely nothing easier than making a chicken salad with left over rotisserie chicken. It’s probably the best use of the meat if you ask me. It adds moisture, tons of flavor and truly transforms it into a totally different dish.

Tuesday, 2 May 2017

Chicken Fajitas with sweet and spicy mayo



Rotisserie revamp!


This month is all about trickery and foolery...(well not really). Let’s be honest, sometimes or most of the time no one can be bothered to brine and season and roast a whole chicken. God bless the day grocery stores started selling rotisserie chickens. For the most part they are seasoned well and taste pretty good. It an alternative we turn to many a Friday night when the kfc drive through like is 60 cars deep. There are a few problems people will have with these birds and the recipes this month will aim to solve.

Friday, 28 April 2017

Spicy Jackfruit fried Rice


M...eat...less

Hello my name is the Greedy Girl and I enjoy tricking my husband who does not eat fruits, into eating fruits. This is NOT one of those jackfruit dishes that will make you think you’re eating chicken. Reason being I used ripe jackfruit. For a sneakier way of incorporating the jackfruit you would use young jackfruit in brine, but it takes a while to cook and become tender. So I decided to skip that all together and just use the ripe ones which we can get easily in Jamaica once it’s in season. And let me tell you, it is the season.

Thursday, 27 April 2017

Callaloo and sweet potato cakes


M...eat...less


My health conscious cousin Lauren came over and cooked two sweet potatoes. She was determined to stay away from processed carbs and have curry goat with sweet potatoes. Needless to say she ended up eating curry goat with white rice with a side of bun and cheese. I ended up with two sweet  potatoes in my refrigerator for about a week. So instead of wasting them I decided to make a recipe to utilize them. I envisioned something sort of like a crab cake, soft on the inside with a crispy exterior that would be great with tartar sauce.

Savory Bread Pudding


M...eat...less


Recipes have a funny way of transforming themselves. I had every intention of making some savory bread pudding waffles with a pepper jelly glaze ( which was really some store bought pepper jelly melted in the microwave…soooo good) I went to my mother’s house because I did not take the waffle sandwich maker when I moved. We turned that kitchen upside down and we have yet to find the waffle iron inserts. Needless to say, I was highly annoyed. Because bread pudding really need to cook thoroughly, I didn’t think the sandwich press inserts could do the job as well as the waffle inserts. However because I had no other choice but to make it work, I tried cooking this recipe three ways.