Rotisserie Chicken Baguette Sandwich With Basil

Rotisserie Chicken baguetteRotisserie chicken sold at Costco and other markets for $4.99 is a great deal. They say that they are actually losing money by doing that, but it gets you in the warehouse or store to by commodities, like food, clothing and other products that they sell. So their loss is made up in the other things that you buy.

Cooking 3 rotisserie chicken on the grill with Charcoal and Briquettes Most are familiar with what a rotisserie chicken is.

For those who are not familiar, the chicken is skewered on a spit or a long solid rod while it is being cooked over an open fire, such as in a fireplace or over a campfire, or roasted in a rotisserie oven.

The rotation of the chicken on the spit cooks the meat evenly in its own juices and allows easy access for continuous self-basting.

Rotisserie cooking was popular in medieval times and in early modern kitchens that had a fire place.

Some fresh baguettes in the basket at the bakery The loaf of baguette that we used is a long thin loaf of French bread.

The history of the baguette according to Wikipedia is that the word “baguette” was not used to refer to a type of bread until the 1920’s, but what we know as a baguette today, may have existed well before then.

The word is derived from the Italian bacchetta which simply means “wand” or “baton.”

Our featured recipe is a delicious meal that can be ready in 20 minutes from start to finish.

Here is what you will need for your – Rotisserie Chicken Baguette Sandwich With Basil

1 (1 lb) loaf baguette

1 (18 oz) bottle bottle of your favorite BBQ sauce (We use BBQ sauces from Whole Foods that do not have soy or canola oil in them)

2 cups cooked and shredded Rotisserie chicken

1/3 cup chopped red onion

3-4 fresh torn basil leaves

2 cups shredded mozzarella cheese

Preheat oven to 350 degrees

Cut baguette loaf in half lengthwise.

Pour 1 cup each of BBQ sauce on top of both halves of bread.

Next, place 1 cup of shredded rotisserie chicken onto each baguette half.

Evenly sprinkle 1 cup of mozzarella cheese onto each of the baguette halves.

Evenly sprinkle chopped onion over the cheese between the two baguette halves.

Place the two baguette halves on a cookie sheet and bake for 15 minutes or until cheese has melted and bread is heated through.

Rotisserie Chicken baguetteSprinkle some torn basil leaves over the tops of both baguette halves. Note: do not tear basil leaves until you are ready to place them over the prepared cooked sandwich.

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Moroccan Three Bean and Kale Soup

Moroccan Three Bean and Kale Soup

Maybe we are being to fancy with naming the recipe. The idea did start with our visit to My Yellow Farmhouse, no not my farmhouse but Cecile’s yellow farmhouse. Well actually her blog ( My Yellow Farmhouse).

She has a wonderful soup recipe, “Slightly-Spicy Three Bean, Tomato and Kale Soup.” We had some kale on hand, went to the Whole Foods Market for a few more things, arrived home and started cooking.

In Cecile’s soup she used Italian seasonings, and a can of crushed tomatoes with Italian herbs. She stated she liked to use Contadina.

But we decided to change things up a bit. We used some unprecedented spices in our soup, well at least I personally have not seen it done before. The spices we used, are used in Moroccan recipes as well as North African dishes.

The spices are a mix of organic spices and they include, Coriander, Cinnamon, Cumin, Lavender, Fennel, Pepper, Cayenne, Cloves, and Cardamon. We also used a can of fire roasted tomatoes.

Thanks to Cecile and My Yellow Farmhouse for the soup idea, and here is what we did and what you will need.

3/4 cup chopped mini-sweet peppers, red, yellow, and orange

3/4 cup chopped red onion

2 Tbs. olive oil

rinsing the beans2 large cloves garlic, minced

3 cups baby kale leaves, chopped

1 can – 15.5 ounce kidney beans, drained and rinsed

1 can – 15.5 ounces black beans, drained and rinsed

1 can – 15.5 ounces garbanzo beans – drained and rinsed

1 32 ounce container free range chicken broth, low salt

1 can – 28 ounces fire roasted tomatoes, with no added spices or herbs

2 tablespoons Ras El Hanout (find this at Whole Foods in the Spice and Herbs section for $2.79 as of 2015)

1/2 teaspoon Himalayan salt

sauteing the onion and sweet peppersPlace a  6 to 8 quart soup pot over medium heat and add oil. Allow to warm, add onions, and sweet peppers and saute about 5 minutes. Next add garlic and continue to saute.

add the fire roasted tomatoesOnce you smell the garlic, stop sauteing and add the beans, broth and tomatoes, and mix until well incorporated.

adding the spicesNext add the spice, and salt. Mix in. Let simmer on low for about 20 minutes.

Moroccan Three Bean and Kale Soup in a soup potYou can either add the kale while simmering, or wait after 20 minutes then add the kale stir in wait 5 minutes and serve. The leaves will cook a little, but there will be more color to the presentation of the soup.

This soup, like any sauces and salsas, taste better after 24 to 48 hours, giving time for the spices to be absorbed into the finished product.

Moroccan Three Bean and Kale Soup - close up

How ever you chose to finish the soup, once done, ladle into a soup bowl and enjoy.

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