Tag Archives: chicken

Pink Chicken Salad

8 Jun

Pink Chicken Salad

The cherries are so good this time of the year so why not put them in everything?

I had one grilled big chicken breast leftover.

Time for chicken salad.

1/2  chopped vidalia onion

2 chopped stalks of celery

3 tablespoons mayonnaise

One cup chopped pitted cherries.

Salt and pepper

Two tablespoons lemon juice

One big handful of arugula

Mix everything together except the arugula.

Place it on the arugula and get your fork.

Try some hot sauce, thyme or potato chips.

You know you are eating cooked chicken but the cherries turn everything pink.

Kinda pretty.

 

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Strawberry Avocado Salad

13 May

strawberry avacado salad

My friend Myra told me about this recipe so I started searching the web and found it at the http://www.allrecipes.com .

I have to admit I did change it up a little because I thought the dressing was too sweet.

2 tablespoons olive oil

4 teaspoons honey

2 tablespoons apple cider vinegar

2 teaspoons lemon juice

Mix all together and this is the honey vinaigrette dressing.

4 cups mixed greens including arugula and spinach.

One sliced avocado

8 to 10 sliced strawberries

1/2 cup pecans (optional)

two slices of chopped steak, feta cheese, goat cheese or chicken

Mix the greens, strawberries and avocado together

Drizzle with a couple tablespoons of dressing

Add whatever topping you like.

Do not over dress this salad.

The dressing is delicious but still sweet.

Thank you Myra and allrecipes.com.

Buffalo Chicken Calzone

10 Mar

Buffalo Calzone

One pound of pizza dough

4 cups of leftover shredded chicken

1/2 bottle Franks Wing sauce

Two ounces of crumbled blue cheese

Four slices of Provolone cheese

1/2 thin sliced red onion

Roll out the dough to a rectangle about 9 x 13. I like mine a little smaller so the dough is not too thin.

Place the onion slices on the dough.

Add four slices of provolone cheese.

Mix the chicken with the Franks Wing Sauce.

Place the chicken on the dough with the cheese.

Place the blue cheese on top.

Start rolling the dough and try to keep all the mixture inside so tuck in the ends every so often. It should look like a log.

Place on a greased piece of aluminum foil or a sikpac.

Bake at 450 degrees  on the bottom shelf for about 20 minutes or until it is dark brown.

Remember to spread everything all over the rectangular rolled dough.

Serve with celery and carrot sticks.

 

Chicken Marabella

19 Feb

Chicken Marabella

The Silver Palate Cookbooks are fabulous.

This is a recipe from the first edition.

It is a foolproof recipe that serves 8 to 10  people.

Ten pounds of chicken cut into serving size pieces.

I do take the skin off the chicken but leave the bones .

You could also use boneless chicken.

I use what is on sale and I do mix white and dark meat but I don’t use the wings, neck or legs.

One head of peeled  chopped garlic

1/4 cup oregano

Salt and pepper

1/2 cup red wine vinegar

1/2 cup olive oil

One cup of pitted prunes

1/2 cup pitted Spanish olives

1/2 cup capers with the juice

6 bay leaves

2/3 cup brown sugar

One cup white wine

1/2 cup chopped cilantro

In a large bowl mix everything except the brown sugar and wine.

Cover, refrigerate and marinate overnight.

Preheat the oven to 350 degrees.

Pour everything into a large oven proof pan . This includes all of the marinade.

Try not to overlap the chicken.

Sprinkle with the brown sugar

Pour the wine over everything

Bake for 75 minutes.

Make sure you baste the chicken with the sauce as it cooks about three or four times

Test one piece of the chicken before serving.

This also tastes delicious at room temperature but I like everything really hot.

Garnish with the cilantro

I served this with a basic risotto and asparagus.

 

Ginger Vegetable soup

2 Feb

Ginger Vegetable Soup

My friend Myra told me about this soup and I thought it sounded weird. OMG it is delicious. It almost has an Indian flavor without the curry. The ginger is a great flavor and everything else blends together.

2 Tablespoons olive oil

One pound of boneless chicken, pork, shrimp or lean beef

1 teaspoon salt

1/2 teaspoon cayenne pepper

3 cloves minced garlic

1 rounded tablespoon minced fresh ginger  Only use fresh.

1 large diced onion

1 teaspoon cumin

1/2 teaspoon dry mustard

1/2 teaspoon dry coriander

1/4 teaspoon cinnamon

1 tablespoon brown sugar

4 cups chicken broth

1 can (14.5 ounces) diced tomatoes

2 diced carrots

1 can drained diced potatoes

1 diced sweet potato

1 cup red lentils

12 ounces baby spinach

Sour cream

Yogurt

Chopped cilantro

Heat the oil in a soup pan.

Add the diced meat, salt and pepper.

Cook five to ten minutes until the meat is cooked.
Add the onions, garlic and ginger and cook another five minutes.
Add the carrots, celery, white potatoes and sweet potatoes.
Cook for 5 minutes.

Add all the spices including the sugar. Cook for 3 minutes.
Add the broth and tomatoes

Bring to a boil.

Add the lentils.

Cook till the vegetables are soft.

Add the spinach and cook till it is wilted.

Garnish with the sour cream or yogurt and the cilantro.

Use diced tomatoes with green chili if your like a spicy kick. I did and it was great.

The original recipe called for chicken but I used leftover pork and next time I will try making it without meat.

Eliminate the meat and use vegetable broth for a true vegetarian soup.

Orange Mayo Chicken Salad

19 Nov

orange mayo chicken salad

This is a recipe that I found in the Boston Globe magazine.

Then I changed it around  a little.

4 to 5 cups of shredded  cooked chicken because that’s how much I had leftover.

1/2 cup  mayonnaise.

3 tablespoons orange juice

Zest of one entire orange

2 tablespoons honey

3 diced scallions

4 stalks of diced celery

12 chopped plump apricots. If they aren’t plump, soak then in hot water for twenty minutes.

Dry well , then cutup

3 tablespoons diced parsley

3 handfuls of baby spinach

3 handfuls baby arugula

1/4 cup chopped walnuts

1/2 to 1 diced, seeded jalapeno.

The amount of pepper depends on how hot you like it.

Add a small amount at a time. You can always add more.

Mix the mayo, orange juice, orange rind and honey in a large bowl

Add the chicken to the  dressing and mix well.

Add the celery, walnuts, pepper ,apricots,  scallions and parsley and mix well

Add the spinach and arugula.

Toss well

This is a nice change from the regular chicken salad and great for leftover turkey.

I would add the orange segments the next time I make this just because I don’t want the orange to go to waste

Serve with grapes and toasted Italian bread

Chicken Cacciatore

9 Oct

chicken cacciatore

I feel like I am reliving my childhood.

My Mom would always made this with a thick pasta and so do I.

One pound of pasta

8 cloves of garlic

1/3 cup olive oil

8 nice size pieces of chicken with all the excess skin cut off

One teaspoon garlic salt

1/2 teaspoon crushed red pepper

3/4 cup good red wine

One large can of diced tomatoes

One small can of tomato paste

2  tomato paste cans of water

One teaspoon oregano

One teaspoon sugar

12 to 15 pitted green olives with about one to teaspoons of brine.

Brown the garlic in the oil

Sprinkle the chicken with the garlic salt

Brown the chicken in the oil and garlic

Remove from the pan.

Add the red wine and deglaze the pan , scrapping up all the brown from the bottom of the pan.

Cook the wine for about two minutes and stir so it doesn’t stick.

Add the tomatoes, paste, oregano, red pepper, olives and sugar.

Bring to a boil for a minute ans stir well

Add the chicken and all the juices.

Take off the heat and cover tightly.

Bake 350 degrees for about one and a half hours.

Your house is going to smell great.

Cook your pasta according to the package directions.

Take  the chicken out of the pan and  debone it.

Return the meat to the sauce.

Add the pasta and just cook till all the pasta is covered with the sauce.

Serve with grated cheese, a green salad and a nice glass of red wine since you had to open the bottle.

I have this big stove to oven pan with a cover that I use for this dish. It makes cooking and clean up so easy.

I debone the chicken because I think it is easier to eat and I don’t have to cut up anyones chicken at the table.

I am one of the few people who does this and it is so worth the extra five minutes.