While pizza dough is baking: shred 1 cup
of pre-cooked
rotisserie chicken, chop 1 cup spinach, and sauté one thinly
sliced medium red onion until soft.
To quickly revive dry, cold
rotisserie chicken, place
slices of it in a steamer basket along with spring vegetables for a seasonal warm salad — it's a whole new take on a one - pot dinner.
Top with warm Moorish Spiced
Rotisserie chicken meat, caramelized onions,
sliced strawberries, sprinkle
of sumac spice and fresh cilantro garnish.
Rice Noodles 1/4 Cup Peanut Oil 1/4 Cup Sesame Oil1 - 2 Teaspoons Red Pepper Flakes, to taste3 Garlic Cloves, finely minced 1/4 Cup Soy Sauce 1/4 Cup Honey3 Tablespoons Fish Sauce2 Large Eggs, beaten2 Cups Shredded
Chicken, from about 2 breasts (I use a rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the he
Chicken, from about 2 breasts (I use a
rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the he
chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly
slice for garnishLime Wedges, for serving Bring a large pot
of water to boil, stir in the rice noodles and turn the heat off.