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Staying Home + My Rotisserie Chicken Challenge

Hey fellow quarantiners! I wonder if you are being as resourceful as I am trying to be….and surprising myself! Doing my own nails, highlighting my own hair, and yes……cutting my own hair….are my most recent activities.

This cutting my own hair thing is a daily event. Watching you tube videos of people cutting their own hair and other people’s hair has been entertaining but hasn’t helped, and I definitely don’t recommend it. My hair dresser, Devin, is going to shit herself when she see’s what I’ve done to my hair. I’m not quite sure what I’ve done either…

I did cut Steve’s hair the other evening after cocktails and every morning check to see which side needs evening up. He’s been super patient. Yesterday he told me that he thought his hairline was receding….I told him that it was probably his new haircut and maybe we should let it grow a little….What I really meant to say is that maybe we should do haircuts before cocktails?

My son and new daughter-in-law, who just got married in their home last weekend, have been our personal shoppers. I worry about them… As nursing home administrators, Jeffrey & Mackenzie are both on the front lines so I’d like to keep my grocery list short giving me a new challenge….which is also keeping me away from haircutting for a bit…..

MEALS CAN YOU MAKE WITH ONE ROTISSERIE CHICKEN

There is nothing more delicious than a fresh, hot, store bought grocery store rotisserie chicken…Even smelling it in the car on your way home makes my mouth water…

Meal 1. I pull the thigh/leg off and serve it with any side. No magic, but delicious. Cut up the leftover chicken and tuck it in the fridge for the next creation..

More recipes:

CHICKEN ENCHILADAS

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Super easy and delicious…add fresh or frozen spinach & corn if you like…

Ingredients:

  • 1 can diced tomatoes in juice (14.5 oz.)
  • 1 Tbsp. chopped garlic
  • 2 Tbsp. olive oil1 ¬†Tbsp. all-purpose flour
  • 2 ¬†Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 cup low-sodium chicken broth
  • Salt and black pepper to taste
  • 2 cups shredded cooked chicken
  • 1 can diced tomatoes, drained (14.5 oz.)
  • 1/2¬†cup diced onion
  • 2 cups shredded Cheddar, divided
  • 8 flour tortillas (8-inch)

Directions:

Preheat¬†oven to 350¬į.

For the sauce, purée tomatoes in juice, chopped onion, and garlic in a food processor.

Heat oil in a large saucepan over medium. Stir in flour, chili powder, and cumin; cook 1 minute.
 
Whisk in puréed tomato mixture and broth; bring to a boil.
 
Reduce heat to medium-low and simmer sauce until thickened, 15‚Äď20 minutes, stirring occasionally.
 
Season sauce with salt and pepper and let cool. 

For the filling, combine chicken, drained tomatoes, diced onion, and 1 cup Cheddar with 1/2 cup sauce to coat.

Spread¬†1/2¬†cup sauce in bottom¬†of a 9×13-inch baking dish. Place
1 tortilla into dish, spread on 1 Tbsp. sauce, and flip.

Scoop 2 Tbsp. filling onto tortilla, and roll to enclose.

Place tortilla, seam side down, in the dish.

Repeat saucing, filling, and rolling with remaining tortillas.

Top enchiladas with remaining sauce and 1 cup Cheddar.

Bake enchiladas until Cheddar melts and sauce is bubbly, 30 minutes; let cool slightly before serving.

CHICKEN POT PIE WITH PHYLO CRUST

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So easy and delicious! Substitute the phyla with refrigerated pie crust  for an easy alternative.

INGREDIENTS

  • 8 oz.cremini or button mushrooms, quartered
  • 1 Tbsp. minced fresh thyme
  • 6 Tbsp. unsalted butter
  • 1/2 cup all-purpose flouR
  • 1/2 cup dry sherry
  • 2 cups low-sodium chicken broth
  • 1 ¬†cup whole milk
  • 2 ¬†tsp. fresh lemon juice
  • Salt, black pepper, and dry
  • sherry to taste
  • 2 cups chopped cooked chicken (rotisserie)
  • 2 cups frozen mixed vegetables,¬†thawed and patted dry
  • 1/2 cup frozen pearl onions, thawed and patted dry
  • 4 Tbsp. each unsalted butter and olive oil
  • 16 sheets phyllo dough, thawed to room temperatureMAKE IT!

DIRECTIONS:

  1. Preheat oven to 400¬į. Line a baking sheet with foil.
  2. Cook mushrooms and thyme in 6 Tbsp. butter in a sauté pan over medium heat until browned and liquid nearly evaporates, about 10 minutes. Stir in flour and cook 1 minute.
  3. Deglaze pan with 1/2 cup sherry; cook until nearly evaporated. Whisk in broth and milk; cook until thickened to desired consistency, 10‚Äď12 minutes.
  4. Add lemon juice; season with salt, pepper, and sherry.
  5. Transfer mushroom mixture to a large bowl. Stir in chicken, mixed vegetables, and onions.
  6. Divide mixture among four  baking dishes arranged on prepared baking sheet.
  7. Heat 4 Tbsp. butter with oil in microwave until butter melts. Place a phyllo sheet on a flat surface; cover remaining sheets with a damp towel to keep them from drying out.
  8. Lightly brush phyllo sheet with butter-oil mixture; roll into a loose tube. Repeat brushing and rolling with 3 more phyllo sheets, then starting at outer edge, place 4 phyllo tubes end to end in a spiral pattern on top of filling. Repeat phyllo steps for each pot pie. Drizzle any remaining butter- oil mixture over phyllo or coat with nonstick spray.
  9. Bake pies until crust is golden and filling is bubbly, about
    20 minutes. Let pies cool¬†5‚Äď10 minutes before serving.

Depending upon the width of your dishes, the number of phyllo sheets needed may vary by one or two.

Creamy Pesto Lasagna with rotisserie chicken

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Serves 12

Use no-boil lasagna sheets or regular sheets (cook them 5 minutes before assembling) Also, add spinach for added nutrition.

 

Ingredients:

FOR THE B√ČCHAMEL

  • 4 Tbsp. unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/4 tsp. ground nutmeg
  • 1/2 cup purchased refrigerated basil pesto
  • Salt and black pepper to taste

FOR THE LASAGNA

  • 1 pkg. whole-milk ricotta cheese (15 oz.)
  • 1 cup grated Parmesan
  • 1/2 cup purchased refrigerated basil pesto
  • 12 dry, flat, no-boil lasagna sheets
  • 3 ¬†cups diced rotisserie chicken, divided
  • 4 ¬†cups shredded part-skim mozzarella, divided

Preheat oven to 350¬į.
For the béchamel, melt butter in a large saucepan over medium heat.

Whisk in flour and cook 2 minutes.

Slowly whisk in milk and nutmeg, bring to a simmer, and cook 2 minutes more.

Off heat, stir in 1/2 cup pesto; season with salt and pepper.

For the lasagna, stir together ricotta, Parmesan, and 1/2 cup pesto; season with salt and pepper.

Spread 2/3 cup béchamel in bottom of a 9×13-inch baking dish.

Lay 3 lasagna sheets side by side, top with 1/2 cup ricotta mixture,
3/4 cup chicken, 2/3 cup béchamel, and 3/4 cup mozzarella.

Repeat layering three more times, topping the final layer with 11/2 cups mozzarella.

Cover lasagna with foil. Bake lasagna until bubbly, about 45 minutes.

Remove foil and¬†bake lasagna 15 minutes more, then broil on high until golden, 2‚Äď3 minutes.

Let lasagna rest 15 minutes before serving.

Dear Friends,

Staying home and staying safe have become part of our new normal.

Making a list of things to accomplish each day has helped relieve¬†boredom and frustration and gives me a sense of accomplishment. ¬†Organizing those boxes of pictures into labeled baggies or photo albums, making boxes of clothing and other items to be donated (there will be a huge need), and finding delicious recipes with items shoved into the back of the pantry are this week’s list.

Cheers to hoping that this will get better. If we all do our part in keeping our distance and staying home, we hope this will pass.

If you have any easy and delicious recipes to share, I’d love to hear from you!

Until next time, Laura

PS: Here are some finds to shop for!

Barilla Gluten Free Pasta, Oven-Ready Lasagne, 10 Ounce $2.19Barilla Gluten Free Pasta, Oven-Ready Lasagne, 10 Ounce

Le Regalo HW1236 Glass Casserole with Insulated Bag, Ideal for Picnic, Potluck, Hiking & Beach Trip-Retains Hot and Cold Temperature of Food, 14″x8.5″x2.75″, Red $16.23

I love this one so that I can bring a warm lasagna to my kids or my parents.

Clairol Root Touch-Up Permanent Hair Color Creme, 8.5A Medium Champagne Blonde, 1 Count by Clairol $14.23

I’m not advocating coloring your own hair, but I did try this and liked it. Easy and not stinky…It comes in a variety of colors to match your hair.¬†

 

 

 

 

 

 

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HOW TO PLAN THE ULTIMATE TAILGATE PARTY

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If you want to know what a ‘thing’ tailgating is, just take a walk through the UK Stadium, or the muni lot outside of Cleveland Stadium before a football game. Being raised by parents from Brooklyn, New York, the concept of eating food served from the back of a pick up truck was bizarre yet fascinating. Actually, tailgating is a serious thing.

Googling the ultimate tailgate supplies was amazing and for many people its much more than a thing….its a huge investment in time and dollars. Check out these rare and unusual finds……

Tailgater Dual Tank Backpack Drink Dispenser 210oz $39.95

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Backpacks aren’t just for books!
Backpack beverage dispenser serves up shots, your favorite brew, or most delicious tailgate kool-aid in style
Lightweight nylon, padded shoulder straps, mesh bag for extra cups
Two 24″ in canister hold a whopping 210 ounce capacity; measures 25¬Ĺ‚ÄĚx12‚ÄĚx4‚ÄĚ

Deluxe Six-Pack Beer Belt Holster

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Really………

Hiding that six pack around your waist has never been so easy
It even has a hidden zippered pocket on the back keep your money, license, and credit cards safe
Featuring a classic camo appearance
Measures 43‚ÄĚx4¬Ĺ‚ÄĚ and adjusts to accommodate waistlines between 28‚ÄĚ and 43″

 

The Grill Sergeant BBQ Apron $19.99 and free shipping for Amazon Prime Members

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Get your grill on
Our unique camouflage grilling apron holds everything a real man could want or need for an afternoon of fun.
One size fits all with adjustable strap
Makes a Great Fun Gag Gift
Great for parties

 

Instagate Tailgate In A Box: $19.99 + $6.49 shipping

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#1 game day solution for tailgaters
More than 50 tailgate items in 1 over $50 in value
Includes foldable tailgate grill, 3 bbq tools, minit-lite¬ģ charcoal and party supplies
2016 Tailgater magazine game ball award winner
New and improved value and performance

 

And last, but not least….this is¬†actually a good one….

NFL Wooden Tailgate Toss Cornhole Football Field $74.86 and free shipping for Amazon Prime Members

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Choose your NFL team

Size: 24 x 48″
Two 24″ x 48″ all-wood target boards
Vinyl shield with a Football field design and your teams favorite colors proudly displayed
Foldable legs for easy storage
Eight 16oz bean bags included

Here’s the million dollar question: Tonight is a gigantic nite for Cleveland sports, ¬†having both the Cavs game after the official Ring Ceremony AND hopefully the last World Series game for the Indians, so do we call it a tailgate party, or is that just a football thing? If we had to rename the snack attack for these sports, we could call it “BASE ‘N BASKET BALL SNACK PACK!” Hmmmm.

Here’s an easy and crowd pleasing appetizer:

PIZZA CUPS

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Ingredients

1 lb lean (at least 80%) ground beef
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 jar (14 oz) pizza sauce
2 cups shredded mozzarella cheese (8 oz)
36 wonton skins

Directions

1 Heat oven to 375¬įF. Spray 18 muffin cups with cooking spray.
2 In 10-inch skillet, brown beef with pizza seasoning and salt over medium-high heat until beef is browned; drain. Return beef to skillet; stir in pizza sauce.
3 Place 1 wonton skin in each muffin cup. Divide half of ground beef evenly among muffin cups. Top each with about 1 tablespoon cheese. Repeat layers starting with second wonton skin.
4 Bake 20 minutes or until cheese is bubbly.

PEPPERONI PIZZA FOOTBALL CHEESE BALL

This Pepperoni Pizza Football Cheese Ball is easy to make, delicious, and perfect for a tailgate party!

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Ingredients
16 oz cream cheese, softened
1 tsp Italian seasoning
8 oz finely shredded mozzarella cheese
¬Ĺ cup shredded Parmesan cheese
2 5 oz bags mini pepperoni slices
3 green onions, thinly sliced
¬Ĺ cup chopped bacon
1 4 oz jar diced pimientos, drained and patted dry

Instructions
Beat the cream cheese until light and fluffy. Beat in the Italian seasoning, mozzarella cheese, and Parmesan cheese.
Mix in half of the pepperoni slices, green onions, bacon, and pimientos.
Line a small bowl with plastic wrap. Spoon cheese mixture into bowl. Press mixture into bowl so that it takes on the shape of the bowl. Use the ends of the plastic wrap to wrap up the cheeseball firmly. Transfer the wrapped cheese ball to a cutting board and use your hands to shape it into a football.
Refrigerate for at least 2 hours.
Remove the cheese ball from the fridge and cover with remaining pepperoni, pressing gently to adhere.
Serve with pretzels, bread sticks, crackers, and veggies.

Dear Friends,

Thanks for popping in! If sports is your thing and you love tailgating, I hope you enjoy these recipes and reading about these unusual supplies to complete your tailgate! 

Cheers to celebrating enjoying all that each season has to offer with friends and family!

Until next time…

ūüćłLaura

 

 

 

 

 

SASSY SUMMER SALSA!

Hola se√Īoritas y¬†se√Īores! Tis the season for my SUMMER SALSA OBSESSION! Salsa is an easy ‘dump from the jar with a bag of nacho chips and call it a dip,’ but, summer’s delicious bounty of fresh fruits and veggies makes for the ¬†best chipping and dipping! Finish it all of with a refreshing Ruby Red Margarita, and call it a FIESTA!

Here are some of my newest and chunkiest fruitful & sassy salsas! Spice em up or keep em cool!

IMG_5339PINEAPPLE‚ÄďPEPPER SALSA

(MAKES 4 CUPS)

PEEL AND TRIM:

1 cup fresh pineapple, diced

PEEL AND JULIENNE:

1/2 cup jicama, julienne

TOSS WITH:

1/4 cup purple onion, slivered
1/4 cup red pepper, diced
1 T. fresh lime juice
1/2 t. haba√Īero, seeded and minced 1/2 t. salt

1/8 t. cayenne pepper
2‚Äď3 drops Tabasco or Siracha

JUST BEFORE SERVING, MIX IN:  diced 1 T. fresh cilantro, chopped 1 T. fresh mint, chopped

TWO TOMATO SALSA

(MAKES 3 CUPS)

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MIX TOGETHER:

1 cup red tomatoes, seeded and diced

1 cup yellow tomatoes, seeded and diced

3/4 cup white onion, diced and rinsed

3 T. fresh cilantro, chopped
2 T. fresh lime juice
1 T. light olive oil
2 t. jalapeno, seeded and minced 2 t. fresh garlic, minced

1/2 t. sugar
1/2 t. salt
1/8 t. cayenne pepper

 

ROASTED TOMATO SALSA WITH JALAPENO AND CILANTRO

YIELDMakes 2 1/2 cups

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INGREDIENTS

1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum
2 to 3 fresh jalape√Īo chiles (1 to 1 1/2 ounces), stemmed
Half of a small white onion (2 ounces), sliced 1/4 inch thick
4 garlic cloves, peeled
1/4 cup water
1/3 cup chopped fresh cilantro
1 generous teaspoon salt
1/2 teaspoons cider vinegar

PREPARATION

  • Heat the broiler. Lay the whole tomatoes and jalape√Īos out on a broiler pan or baking sheet.
  • Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted ‚ÄĒ even blackened in spots ‚ÄĒ on one side (the tomato skins will split and curl
  • flip over the tomatoes and chiles and roast the other side for another 6 minutes or so.
  • ¬†Set aside to cool.
  • Reduce heat to 425 degrees.
  • Separate the onions into rings combine with the garlic.
  • Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned about 15 minutes total. Cool¬†
  • Rough chop the tomatoes, onions, garlic & peppers & pour into a bowl adding the juices. If necessary, ¬†stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
  • Taste and season with salt and vinegar

HABA√ĎERO SALSA WITH YELLOW TOMATOES & PAPAYA

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  • 1 medium yellow tomato, coarsely chopped
  • 2 haba√Īero peppers, coarsely chopped
  • 2 T. fresh cilantro, coarsely chopped
  • 1 small papaya, coarsely chopped
  • 2 T. each fresh lime & orange juice
  • 1 T. rice wine vinegar
  • 2 T. water
  • pinch of sugar (optional)
  • Salt to taste

Combine all ingredients, cover and refrigerate at least 2 hours. Serve!

 

 

Ruby Red Margaritas

Makes four 12-oz. drinks

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  • Kosher or margarita salt
  • 1 ¬†can frozen limeade¬†concentrate (12 oz.)
  • 2 ¬†cups ice cubes
  • 1‚ĀĄ2 cup tequila, optional
  • 1 cup club soda
  • 11‚ĀĄ3 cups ruby red grapefruit juice

Lime slices

Dip rims of 4 glasses into grapefruit juice, then in salt, if desired; set aside.
Blend limeade, ice cubes, and tequila in a blender until smooth. Divide the mixture evenly among the glasses. Top each with 1‚ĀĄ4 cup club soda and 1‚ĀĄ3 cup grapefruit juice; garnish with limes.

SUNSETS SHOP…..

Cactus-Shaped Chip N’ Dip Set Price: $36.23 Free Shipping for Prime Members

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Salsa 3 Bowl Server with Metal Stand Price: $31.99 Free Shipping for Prime Members

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Terracotta Mini-bowl Set of 5 – Hand Painted From Spain Price: $18.49 Free Shipping for Prime Members

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LIBBEY Glass MARGARITA SET OF 4 Drinking Glasses (6 Inches Tall–14 oz. Size) Price: $64.96 + $5.99 shipping

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Gracias! Thank you for coming to visit. I hope that your summer fiesta is a celebration to remember!

Salud y Hasta Ma√Īana!

Se√Īorita Laura

WALKING TACOS

You know, I have never heard of a walking taco until I was on a recent visit to Lubbock, Texas. The airport was an experience in itself. 

I had heard that everything in Texas is big, but I just didn’t have a clue exactly what that meant. Surrounded by belt buckles, leather accessories,  Jumbo Texas Fly Swatters, 61qYNzwytXL._SL1200_and cowboy hats of every shape, size & color, I encountered a FRITO PIE STAND!  wild-game-chili-pie

The guy at the stand looked up at me, smiled a crooked smile and announced in his very southern, southern, drawl, “Get your tastebuds ready to buckle up, Little Lady!  What can I get ya?”

Eyeing the spicy chili, jalape√Īos, and coleslaw, and knowing I was about to board a small plane, I began to rethink my lunch choice. I imagined those poor people around me as my stomach began to rumble and thought better of it.

 “Wellllll,” I politely answered, “I have a flight, so I’m not sure I have the time to eat.”

“I’m happy to fix that!” he pressed on. He proceeded to open a small bag of fritos, and piled on the chili, onions, coleslaw and sour cream, put a fork on top and said, “There you go! On the House!” I graciously took the bag, tipped the guy, and thought to myself, “I need to at least taste this…..” AMAZING!

My Steve LOVES fritos and chili, so I knew he would love this. I hurried back to the stand and asked the guy to make me a few to go, which he was more than happy to oblige!

What happened next is….a Laura story……

Entering the plane, I put the bag of frito pies to go in the overhead bin, making sure the bag was tied tight at the top. Sitting next to me was a young man dressed in a crisp white dress shirt and jeans. As he was telling me about his recent job interview, mid sentence he sniffed his sleeve.  He apologized for his smell, as he had been in the same shirt all day, and had nervous sweat during the interview. This poor guy thought he had B O and he was SO relieved when I told him that it was my fruit pies in the overhead bin! I offered to share one, which he declined, but told him if the plane gets delayed, we will have food!

 

deans-frito-pie

BUFFALO CHICKEN FRITO PIE

Ingredients
1 cup chicken broth
2 cups rotisserie chicken, 1‚ÄĚ pieces
1 teaspoon season salt
¬Ĺ cup frank’s hot sauce or siracha
¬ľ cup cream
¬ľ cup butter
¬Ĺ cup Mexican cheeses
1 bag FRITOS¬ģ Original Corn Chips (do not portion)
3-4 tablespoons ranch dressing
¬ľ cup tomatoes, diced into ¬ľ inch pieces
¬ľ cup green onions, chopped into ¬ľ inch pieces & sliced jalape√Īos
GOES GREAT WITH…
FRITOS¬ģ Original Corn Chips

Instructions
Add broth and chicken to sauté pan, then season with salt.
Heat until broth is reduced by a little more than half
Add hot sauce and cream, then let reduce
Add butter and half the cheese, and incorporate.
Pour FRITOS Corn Chips into a bowl and top with chicken mixture and remaining cheese.
Drizzle with ranch dressing, then top with green onions, sliced jalape√Īos  and tomatoes and serve immediately.

 

WALKING TACO

Ingredients
1 lb ground beef
1 lb ground chicken or turkey
1 ea white onion, diced
2 tbsp garlic, chopped
2 bottles light beer
2 tbsp corn oil
3 tbsp cumin
1 tbsp garlic powder
3 tbsp light chili powder
1 tbsp paprika
32 oz ground tomatoes
1 cup water
Salt and pepper

FOR GARNISH:
2 2 oz bags FRITOS¬ģ Original Corn Chips
Sour cream
Shredded Vermont cheddar or mexican shredded cheese
Scallions & prepared coleslaw & sliced jalape√Īos
GOES GREAT WITH…
FRITOS¬ģ Original Corn Chips

 

Instructions
1. Saute Onions and Garlic in oil.
2. Add all ground meats and beer.
3. Cook, until all meat is cooked through.
4. Add spices, Tomatoes, Water, and beef base.
5. Let cook for minimum of one hour over low heat.
6. Taste and add salt and pepper, if needed.

TO PLATE THE DISH (or fill the bag):
1. Open snack size bags of FRITOS Corn Chips 
2. Ladle hot chili on top.
3. Garnish with sour cream, coleslaw, sliced jalape√Īos cheddar cheese and scallions. Top it with a fork!

Hola & thanks for swinging by today! Check out these deals from Amazon and try your hand at these amazing walking tacos! You won’t be disappointed.

Until next time, Adios! Laura

DOWNLOAD THE AMAZON PRIME APP FOR AMAZING DAILY DEALS!

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