The first time that I had a Cruzan Confusion was while devouring perfectly seasoned and moist rotisserie chicken at La Reine, a fantastic outdoor chicken shack located on the island of St. Croix. Opting out of a more typical rum punch, the bartender recommended this powerful beverage to cool me down while I waited for my order of chicken and Johnny cakes.
This version comes from eat@canebay, another must-try restaurant on the island. Made with four types of Cruzan rum, this colorful cocktail is not only delicious but also packs a punch.
Native to St. Croix, Cruzan rum has been produced on the island since 1760. To make the rum, Cruzan mixes high quality molasses with tropical rainwater, which, through fermentation, is turned into alcohol, resulting in the tropical-flavored rums used in the beverage below. A favorite drink of The Daily Meal office, try making this rum in larges batches for a summer barbecue or for a few favored friends.
Buffalo Chicken Jalapeño Poppers are a fiery twist on that Super Bowl must-have, Buffalo wings. For the chicken, either poach two chicken breasts or use half of a store-bought rotisserie chicken. Also, if you’re staunchly in the “wings and ranch” group, omit the blue cheese and use 4 ounces of cream cheese mixed with 2 tablespoons of ranch seasoning instead.
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This is incredibly easy to make. Not to go all Sandra Lee Semi-Homemade on you, but I used part of a rotisserie chicken. That eliminated having to poach or roast chicken breasts. Adding canned green chiles lets you decide if you want more or less spice because you can choose mild or hot chiles. The cheese in the dish can be varied as well.
Enchiladas Suizas is one of those dishes that is almost better if it rests overnight and the cheese sauce is added just before it goes into the oven. That makes it a perfect Cinco de Mayo dinner since you can make it ahead, and enjoy your margaritas while it bakes away in the oven. I serve my enchiladas with a wonderful recipe for Mexican coleslaw that I highly recommend. It gives a new dimension to the dish. It’s not just wildly colorful — it’s mayonnaise-free. Which may just make up for the decadent cream sauce, the Suiza part of the enchilada.
Using the meat from a rotisserie chicken is a convenient shortcut for making this tempting main course salad. Serve over lettuce and chopped fresh vegetables for lunch, dinner, or picnics.
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Make delicious pot pie with chicken and mushrooms. This version uses cream of mushroom soup and delicious rotisserie chicken. Instead of using pie crust, you can make the same chicken and mushroom pie with biscuits.
This made a perfect dinner for me! I added zucchini noodles, frozen petite peas and left over rotisserie chicken for a perfect dinner! I just added directly into the alfredo and because I can - I sprinkled a little fresh romano cheese! I can't help if - I am Italian....This recipe will serve 2.
When people ask me what my dream date is, I politely reply, "Champagne and pho... in bed!" Whether you're snuggled up with your sweetie, on your own in comfy pajamas, or with some girlfriends, this recipe is a mega-hit (sure, even at the good old dinner table). Enjoy one of my all-time favorites!
To save time, use premade chicken stock and a cooked rotisserie chicken. Pair with your favorite champagne or sparkling wine.
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One of my mom’s go-to dishes when I was little was Paula Deen’s chicken divan — and I don’t blame her. It’s easy, quick, and absolutely delicious. (Check out the recipe here.)
But when I thought of making it the other day and took a good hard look at the ingredients, I was shocked by how many high-fat foods were part of it: condensed cream of mushroom soup; a whole cup (each) of mayonnaise, sour cream, and Cheddar cheese; and 2 tablespoons of butter. I decided the recipe needed a makeover.
Since I’m not sure my new and improved recipe even qualifies anymore as "chicken divan," I just call it chicken, broccoli, and quinoa casserole. The cream of mushroom soup was replaced with Campbell’s 98% Fat Free Cream of Mushroom; I reduced the mayo to 1/3 of a cup and used low-fat instead; the regular Cheddar was switched with reduced-fat cheese — and yes, I did increase the amount by ¼ cup; and I completely eliminated the sour cream, plus a few other ingredients.
I added quinoa to make it a little heartier and to make up for the reduction in ingredients. (To learn more about why you should be cooking with quinoa and to see more quinoa recipes, click here.)
Feel free to use fresh broccoli instead of frozen. I use this recipe when I want something inexpensive and quick, so I stuck with frozen. Want it to be even easier? Buy a rotisserie chicken, strip all of the meat off of it, and chop it into small pieces — it should come out to about 4 cups of chicken. This will add a little fat since the skin was on it when it was cooked, but considering the recipe is fairly low-fat already, I don’t think it makes a huge difference.
— Melissa Valliant, HellaWella