If you'll Google "leftover chicken" (and put it in quotes), you'll get a ton of recipes. Some more suggestions for you: SOUR CREAM CHICKEN ENCHILADAS 2 Tblsp. olive or canola oil 1 cup finely chopped onion 3 cups cooked, shredded chicken 1/2 tsp. salt 2 cups shredded Monterey Jack cheese 12 corn tortillas 1/2 cup shortening, oil or lard (optional) 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 1/2 tsp. salt 1/4 tsp. white pepper 2 cups sour cream 1/2 cup (4 oz.) chopped green chiles 2 Tblsp. chopped cilantro Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray. The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly. The Tortillas: Soften the corn tortillas by one of the following methods: · Wrapping tightly in plastic wrap and microwaving for 40 seconds, · Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or · Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper sacks as they are cooked. Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish. The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through. Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each. **Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish. Source: Texascooking.com. NALANIS CHICKEN AND BROCCOLI CASSEROLE 3 to 4 cups cubed or shredded chicken, cooked 1/2 cups butter or margarine 1/2 cups flour 2-1/2 cups light cream or milk (You may substitute 1-1/2 cup milk and 1 cup sherry, I like this combo the best) 2-1/2 cups chicken broth 3/4 cups grated sharp cheddar cheese 1/2 cup grated Parmesan cheese juice of one lemon 1 Tblsp. prepared mustard 1 Tblsp. chopped parsley 2 Tblsp. finely chopped onion 2-1/2 tsp. salt 1/4 tsp. rosemary 3/4 cups mayonnaise 2 boxes (10 oz.) frozen or fresh broccoli, cut in bite size pieces 1 (8 oz.) pkg. fresh mushrooms, quartered 1/2 lb. spaghetti or noodles In top of double boiler melt the butter, blend in the flour. Slowly add the cream (or milk/sherry mixture) and broth, stirring constantly. Add the grated cheese, Parmesan cheese, and lemon juice. Season with the mustard parsley, onion salt, pepper and rosemary. Cook, stirring until thickened. Remove from heat and add mayonnaise. Cool completely. Do this step before anything else. Cook the broccoli until tender crisp. Sauté the mushrooms in a little butter. Add to the broccoli and set aside. Cook the spaghetti or noodles until done. In a large casserole arrange layers of spaghetti, chicken, broccoli/mushrooms, and pour the sauce over all. Bake uncovered, in a 350° F. oven until bubbly, about 35 to 45 minutes. Source: Nalani Morris. CHICKEN CAESAR LASAGNA 9 dried whole wheat or regular lasagna noodles 2 (10 oz.) containers refrigerated light Alfredo sauce 3 Tblsp. lemon juice 1/2 tsp. cracked black pepper 3 cups chopped, cooked chicken 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained 1 cup bottled roasted red sweet peppers, drained and chopped 3/4 cup shredded Italian blend cheese Preheat oven to 325° F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings. Source: Better Homes & Gardens 8/07. CHICKEN PECAN TARTS 2 Tblsp. Butter or margarine 1 cup finely chopped pecan pieces 1 cup finely chopped cooked chicken 2 cups chopped celery 1/4 cup mayonnaise or salad dressing 1 Tblsp. Dijon mustard 1 pkg. (3 oz.) Cream cheese 1/4 tsp. Salt 2 tsp. Ground nutmeg 1 pkg. (7.5 oz.) regular refrigerated biscuits In a large skillet, melt butter; add pecans and sauté until lightly browned. In a bowl, combine chicken, celery, mayonnaise, mustard, cream cheese, salt, and nutmeg. Add pecans; mix well. Separate biscuits; roll each into a 4-inch circle. Press into 10 foil bake cups, letting dough cover bottom and sides. Place foil bake cups in muffin pans. Spoon chicken mixture into bake cups. Bake at 425° F. for 12 minutes or until crust is golden brown. Yield: 10 servings. CHICKEN ROLLS WITH AVGOLEMONO SAUCE Filling: 3 Tblsp. butter 2-1/2 cups chopped onion 2 cups chopped celery 6 cups, cooked, diced chicken 1/4 cup copped parsley 1/4 tsp. nutmeg 1/4 cup grated Parmesan cheese 1 tsp. salt 1/2 tsp. pepper Avgolemono Sauce: 1/2 cup butter 1/2 cup flour 5 cups hot chicken stock Salt and Pepper to taste 6 egg yolks, beaten 1/2 cup fresh lemon juice Phyllo: 2 lbs. (48 sheets) 1 lb. unsalted butter, clarified Note: The original recipe calls for poaching bone-in chicken breasts in water with onions celery, bay leaf, parsley, salt and pepper. I cheat, and poach boneless breasts in chicken stock. Filling: In a skillet, melt butter and sauté onion until soft. Add celery and sauté until tender. In a large bowl, combine cooked chicken, parsley, nutmeg, cheese, salt and pepper. Add onions and celery from skillet, and mix well. Avgolemono sauce: In a saucepan, melt butter and add flour. Cook gently, stirring constantly, about 2 minutes. Gradually add stock, stirring until sauce thickens and bubbles. Salt and pepper to taste. Add a little sauce to the beaten egg yolks and lemon juice, to temper, then stir the yolk mixture into the sauce. Simmer over low heat a few minutes, stirring constantly. Add 1-1/2 cups sauce to the chicken mixture, mix well. Reserve remaining sauce - it will be used at serving, refrigerate. Phyllo Preparation: Brush one phyllo sheet with butter, layer second sheet on top and brush with butter. Spread 2 rounded Tblsp. of chicken filling at one end of sheets, 3 inches from end and 2 inches from each side. Fold phyllo up over filling, to form a roll. Fold side edges in to enclose. Roll up, jellyroll fashion, to end of phyllo sheet. Seal with butter; brush outside with butter. (Rolls can be frozen at this point) Makes approx. 24 rolls. Place rolls on baking sheet and bake at 400° F for 25-30 minutes, or until golden. Reheat reserved sauce and serve with rolls. Garnish with chopped parsley, if desired. Adapted from: Greek Cooking in an American Kitchen. St. Demetrios Church, Seattle, Washington. Posted by Oly at the ths.com Cooking Forum.

Two stage process for killer steaks: Use thick steaks about one and a half inches thick. I love Ribeyes. Warm steaks by placing in a freezer bag in hot water for about 15. Dry and season both sides with Kosher salt well. Smoke on low for 4 hours or so...removing the steaks when they are about 20 to 30 degrees away from reaching desired edible temp. Place in freezer for quick reduction of temp (20 to 30 minutes or so) and then place on a rack in fridge to rest and dry for at least 4 plus hours. This sets the smoke and dries the steak which will aid in creating a wonderful "finish" To finish~ one of two options but #1 is my all time fav.... #1. Rub cold (smoked, dried) steaks with a little butter. Blast a cast iron skillet over high heat with about a tablespoon high heat oil such as peanut or grapeseed until nearly smoking. Place steak in pan. Cook until beautiful brown crust forms. Turn steak and cook other side until desired doneness. (please not past medium rare) Rest for at least 15 before inhaling.... nothing beats a great smoked pan fried steak! Method #2 for finishing: Rub cold smoked steaks with butter and finish off either on piping hot gas or charcoal grill. The above method is great for entertaining. You can smoke other meats using the same method (not smoking until completely finished) with a cold rest and then finishing either in the oven, stovetop, or on the grill. Quickly chilling them down in freezer after removing from smoker is key to prevent spoilage issues. Chickens done this way will end up with crispy skin if finished off at a higher temp. You get the best of both worlds,...smoke AND crispy skin! Pork tenderloins marinated, smoked, chilled, and finished off to get grill marks are fabulous. Trick is to make sure and take the meat off the smoker before it is 20 degrees or less being done so that you will have time to finish over high heat without over cooking the meat, ...and time to establish grill marks and a pleasant surface finish. For this the meat must be very cold for final step. I sometimes will chill down further in freezer AGAIN right before finishing...especially for small cuts such as pork tenderloins or chops. (they need to be thick too) I know this may seem like a hassle but actually comes in very handy for the cook because you can do your smoking early in the day and finish off right before dinner. The cold sets the smoke and yields fantastic flavor. I actually created this method because I have always heard that smoked meats taste better the day after smoking. It works. Give it a try you might like it! :)

I smoke salt. I live by the ocean and we have a party once a year and make salt. A couple of wading pools, fill with ocean water and leave covered loosely until the salt blooms and the water evaporates, dry it. That takes a while. All summer if we put too much seawater into the pools. Then I smoke some of it and give it out to friends and stuff. They love it but I don't really. But I do smoke cheese, cheddar mostly. Those of you that can things could modify this method: Lightly smoke some salmon and then place in canning jars, add 1 tablespoon of home made salsa and one thumbnail sized paring of hot pepper (I use habenero) and can the salmon as usual. Makes wonderful antipasto, subbing the hot smoky salmon for tuna. You haven't had all the types of baked beans until you have had baked beans done in the smoker. What else...mac and cheese is real good out of the smoker. Smoked veggie salads are good, grill them and finish in the smoker with mild wood. If you have access to semi cured sausages you can hang them to dry further and then finish them off with more smoke. Takes a commercial soppresetta (sp?) and makes it great. I'll quit for a while, lol. Don't want to appear to be turning this into a smoker forum.

Studies have shown a great many home refrigerators' temperature are way off. Too warm. I wonder if that's not a large part of it, plus the coating mix. I don't really love chicken but I do roast one about every 6 weeks, primarily for stock, and I don't find that it tastes much different the next day or two. But I also don't like white meat, so that often goes into a chicken curry salad or something. But I have to say that even when I was on Dr. Pat's diet for a while, I broiled the chicken breasts for four days at a time, and they were just about the same on day four as on day 1, even if I got lazy and micro-ed them. My fridge is stuck at 34º, so maybe that helps, and I store in glasslock. I do usually buy Murray's chicken, for whatever that's worth.