Chef Carrie Knife, Knife’s Edge Private Chef and Catering, who runs the delicious lunch cafe at Bob Hope Village, invites you to learn how to create four recipes from one store bought rotisserie chicken at home. Take a look at the recipes below, gather your ingredients, and cook along side Carrie while watching her class HERE.
Rotisserie Chicken Crustless Mini Quiche
Makes 2 main course or 4 small dish servings
Preheat oven to 375F
Prepare a 6 to 8” glass or ceramic baking dish, spray very generously with non-stick cooking spray
3 eggs
¼ cup heavy cream
¼ tsp salt
1/8 tsp pepper
1 cup (packed) fresh baby spinach
½ white or yellow onion diced
1 tsp minced garlic
½ c shredded rotisserie chicken
½ cup cubed cheese (I used swiss)
1 TBS oil, olive or canola
Heat a non-stick skillet with oil over medium high heat. Sauté’ spinach, onion and garlic. Cook until onion is translucent and spinach is wilted. Take care not to burn garlic. While veggies are cooking, whisk eggs, heavy cream, salt and pepper to make custard.
Put chicken in prepared baking pan, add veggies when done, top with cubed cheese and cover with egg custard.
Bake for 25 minutes in pre-heated oven. Quiche is done when a sharp knife inserted in the center comes out clean.
Variations: Add sliced mushrooms into spinach, onion mixture and sauté to sweat out excess moisture.
Serve with a tossed salad or fresh fruit.
Download a printable version HERE.
Mason Jar Thai Chicken Salad
2 servings
You will need two wide mouth Quart mason Jars with lids
4 TBS peanut dressing, recipe below (divided)
¼ C diced cucumbers(divided)
¼ C shredded carrots (divided)
¼ C bell pepper, diced (divided)
¼ C shelled edamame (divided)
½ C rotisserie chicken, shredded or chopped (divided)
2 cups chopped romaine (divided)
2 TBS chopped peanuts (divided)
2 green onions, green parts only, thinly sliced (divided)
Begin layering into the mason jars, half of the ingredients in each. The dressing does into the jar first on the bottom. Continue layering cucumbers, carrot, bell pepper, edamame, chicken, romaine, nuts and green onion.
Place lid on the jar and store in refrigerator until ready to eat. Shake jar with lid securely fastened to mix dressing into salad. Pour into a bowl to eat or eat straight from the jar.
Thai Peanut Dressing
Yield 1 cup
1 TBS sesame oil
¼ C peanut butter
3TBS soy sauce
¼ C rice wine vinegar
1 ½ tsp water
1 ½ tsp canola oil
1 ½ tsp packed brown sugar
1 ½ tsp fresh ginger grated
¼ tsp chili garlic paste (Sambal)
Combine all ingredients in blender. Store in refrigerator.
Download a printable version HERE.
Mason Jar Cobb Salad
2 servings
You will need two wide mouth Quart mason Jars with lids
4 TBS ranch dressing (divided)
¼ C diced cucumbers(divided)
¼ C Grape tomatoes (halved) (divided)
1 hard-boiled egg, chopped (divided)
½ C rotisserie chicken, shredded or chopped (divided)
2 strips bacon, chopped (divided)
3 TBS blue cheese crumbles (divided) – OPTIONAL
½ avocado, diced (divided)
2 cups chopped romaine (divided)
Begin layering into the mason jars, half of the ingredients in each. The dressing does into the jar first on the bottom. Continue layering cucumbers, tomatoes, egg, chicken, bacon, blue cheese, avocado, romaine.
Place lid on the jar and store in refrigerator until ready to eat. Shake jar with lid securely fastened to mix dressing into salad. Pour into a bowl to eat or eat straight from the jar.
Download a printable version HERE.
BBQ Chicken Flatbread
Pre-heat oven to 400F
Store bought naan bread
2 TBS bottled BBQ sauce
2 TBS sliced red onion
1/3 C shredded rotisserie chicken
1/2 C shredded mozzarella or cheddar of a mix of both
Optional add diced pineapple or minced jalapeno
Place bread on sheet pan, heat in preheated oven for 2 mins. Remove bread and flip. Top bread with BBQ sauce, chicken, onion and cheese.
Bake 5 to 7 mins then broil for 2 minutes.
Garnish with cilantro or green onion.
Download a printable version HERE.
