making it up as i go along

Exibit A:

Last week I had the following: can of garbonzo beans, small leftover nub of feta cheese, Ajvar and some past-thier-prime pitas.

So I mixed up the beans, cheese and some avjar with a bit of olive oil, salt and pepper and garlic powder. I cut the pitas into 4 wedges and toasted them in the oven. And had me a delish dinner of garbonzo gunk on crunchy warm pitas!

Exibit B

Over the weekend I had low-fat cinnamon ghraham crackers, honey spread* and some plums. I merely spread honey on a cracker and topped with a plum wedge. It was suprisingly wonderful.

*Honey spread is new to me. There are no ingredients listed, so I guess it's just kind of honey that's been put through some kind of crystallizing process.

you spin me right round baby right round

Like a chicken, baby, right round, round round!

Last week Jack and I got a rotisserie chicken from the grocery store deli. Instead of just eating it plain, jack shredded off the meat and added a little olive oil and some dried mint, oregano, garlic, salt & pepper. We used that to fill wheat pitas, along with spinach and tomatoes and a sort of Tzatziki sauce Jack whipped up real quick (sour cream, yogurt, dill, pickle juice). It was such a good meal. Healthy, as well, and with plenty of leftovers.

Then I saw this not martha entry about an article for other things to do with rotisserie chicken. So I went on a quest to find some neat dinner ideas for these convenient, affordable birdies.

This article (requires a simple little free registration) has some good basic tips and ideas. It includes some quotes from the author of this book, which is currently "in transit" to my local library branch.

Sara Moulten on the food network apparently had a whole show dedicated to the wonder of rotisserie chicken uses. There's a few recipes, but this Butter Chicken (Indian Chicken with tomato cream sauce) looks especially dee-lish.

Chicken Scarpariello and Chicken soup w/latin flavors, both good ideas from Good Housekeeping.

Another general article featuring some really good tips (like take the meat off the bone when it's still warm...it comes off easier that way) and also some links to recipes.

Chicken chipotle tamales...there's not a thing about that phrase I don't like :)

3 yummy recipes from New York chefs. Yeah, real chefs eat 'em too!

With all these possibilities, I may have to consider getting my own Roncno rotisserie! Set it....and forget it!!!