Brussel Sprouts Salad

Took about 15-20 blanched Brussel sprouts and thinly sliced them

Had one roasted chicken breast to use up so chunked that (another time I might substitute cashews or some other nut)

Found about 1/3 dried craisins and mixed those in with the first two ingredients. 

Added about 1/3 to 1/2 cup of chopped purple onion

Made a dressing of a heaping half cup of DUKE'S mayonnaise and about 1 or 2 Tablespoons of apple cider vinegar. 

Finely chopped about a Tablespoon or two of sweetened, dried ginger slices and tossed those in with salt and pepper to taste.

YUMMY salad!

Bourbon Chicken

This dish tastes like Chinese takeout!

This recipe is originally from Food.com.

INGREDIENTS

2 lbs. boneless chicken breasts, cut into bite-sized pieces

1-2 tablespoons olive oil

1 garlic clove, crushed

1/4 teaspoon of grated ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1/2 cup of water

1/3 cup soy sauce

2 tablespoons of cornstarch + water

INSTRUCTIONS

In a small ramekin mix cornstarch with a few tablespoons of water until cornstarch dissolves, set aside.

In a medium sized bowl whisk garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, cider vinegar, water, and soy sauce until well combined and brown sugar is dissolved.

Heat oil in a large skillet over medium heat.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add mixed ingredients in bowl and cornstarch mix and allow sauce to thicken. 

Then add back chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes.

Serve over hot rice and enjoy.

Juicy Roasted Chicken

Winner, winner, chicken dinner!

INGREDIENTS

1 (5-6 pounds) whole chicken, giblets removed

Salt and black pepper to taste

2 tablespoon onion powder, or to taste

3/4 cup margarine, divided

1 stalk celery, leaves removed

INSTRUCTIONS

Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a roasting pan, using your fingers carefully separate the chicken skin from the body on both sides without piercing skin and place pieces of margarine underneath skin (1/2 cup), using your palm spread margarine under the skin and over the body as much as possible (this will give you a crispy skin). Rub 2 tablespoons of margarine all over outside of chicken.

Season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 2 tablespoons margarine in the chicken cavity. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

Bake uncovered 2 hours in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Artichoke Chicken

and the best recipe is...

THIS ONE.

Roasted Cauliflower Soup

This was fantastic. I had a quart of fresh chicken broth in the refrigerator and I substituted it for the vegetable broth.

Later I mixed the leftovers with leftovers of theArtichoke Parmesan Chicken recipe  that we've discovered, added more lemon juice, a can of great northern beans, a cup of fresh frozen corn from the farm cob, and served it with chopped green onion and more parm cheese. Yum!

Quinoa Garbanzo Bean Broccoli salad

It's what's for dinner: http://allrecipes.com/recipe/216190/garlicky-quinoa-and-garbanzo-bean-salad/ along with broiled chicken breast that is marinating in lemon juice, pepper, and garlic.

Chicken Onion Soup

Lots of onions, lots of leftovers of roasted chickens. And a soup-loving daughter-in-law who will come home from work hungry...

6-8 onions thickly sliced and loosened
1 # butter (I used 1/4 c olive oil instead, this time)
1 or 2 tsp/s sugar (this part optional; I learned it from Julia Child's recipe for French Onion soup; helps onions to brown or carmelize)
2 to 3 T flour (this part optional, just thickens soup; also picked it up from Julia)
1 clove garlic, crushed
black pepper to taste
1 qt chicken broth (I also added a pint of water and roast chicken drippings minus fat)
1 c worchestershire sauce (this from a recipe we got from an awesome cook from the 80s who had a restaurant in northern Arkansas)
2 to 4 cups cut up roasted chicken

Saute the onions slowly over medium low heat until softening. Add sugar to brown/carmelize and saute another few minutes. Sprinkle flour over onions before adding the rest of the ingredients. I held out the chopped chicken until everything had come to a boil.

Serve with crusty French bread.

P.S. Sauteed sliced mushrooms would be good in this, too.

Tom Kha Gai (Chicken Coconut Soup)

Ingredients:

1, 1” piece ginger, peeled
10 kafir lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice
6 cups low-sodium chicken broth
1½ lb. skinless, boneless chicken thighs, cut into 1” pieces
8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
1, 13.5-oz. can coconut milk
2 Tbsp. fish sauce (such as nam pla or nuoc nam)
1 tsp. sugar
2 stalks fresh lemongrass, tough outer layers removed Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)

Directions: 

Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces.

Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes.

Strain broth into clean saucepan; discard solids.

Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, about 20–25 minutes.

Mix in coconut milk, fish sauce, and sugar. Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges

URL Link to Bon Appetit:

http://www.bonappetit.com/recipe/tom-kha-gai-chicken-coconut-soup

Laurie's Chicken Salad

In July I had the delight of spending part of a week with all four of my sisters in Laurie's San Jose home. What amazing food we shared with one another! Here's the first of those recipes from our hostess herself.

2 c chopped chicken thigh and breast

4 boiled eggs

2 celery stalks chopped

1 apple chopped

1/3 cup currants

3 green onions chopped

1/2 c mayo

2 tsp turmeric

1 tsp curry

1/4 tsp pepper or to taste

1/4 tsp salt or to taste

Enjoy in bread, on lettuce, on tomato, or on avocado.

Chicken and Rice Casserole

My sister Marcia gave me this recipe and it says Catherine Marshall on the card. So there's my acknowledgment. Actually it seems to have been from Flo Price in Casseroles I Have Known, Word Books. Made this today and split it into two smaller casseroles to serve a family of four or five each. 

3/4 c regular rice
3/4 c wild or brown rice
salt to taste

1 lb. pork sausage
1/2 c bamboo shoots
1/2 c slanted-sliced celery
1/2 c slivered almonds
1/2 c fresh mushrooms or 1 4 oz. can
2 10.5 oz. cans condensed cream of mushroom soup
1 t salt
1 t Worchestershire sauce
1/2 c water
12 slices of chicken (or meat of one whole chicken)

1.5 c bread crumbs
1/4 c melted margarine

I used 2.5 chicken breasts and chunked them and mixed all together, instead of layering as her recipe stated. Not as elegant, but what are casseroles for?! And not using bread crumbs for topping but french fried onions. Maybe.

375 for 30 minutes. Serves 8-10

Betty Van Orden's Hot Chicken Salad

4 cups Chicken Breasts, cooked and cubed
(or 1 32-oz. bag Cookin' Good Chicken Tenders)
2 cups celery, sliced about 1/4 inch long
1 cup slivered almonds, optional
3 Tbsp. grated onion, optional
1 tsp. salt
1/4 cup lemon juice
2 cups Hellmann’s mayonnaise

Mix together and spread in pan
Shred 3/4 cup cheddar cheese, and mix with 3/4 cup crushed potato chips. (Pringles are less greasy)
Sprinkle over chicken mixture.
Bake at 375° for 25-30 minutes.

Lili's Star Anise Chicken

For about five pounds of chicken (and all these measurements can stretch anyway you like) soak 12 or more dried shittake mushrooms in warm water to cover until soft and plump. Save water. Slice up mushrooms, if desired.

Fry 3 or 4 pieces of star anise in 1/4 c oil until flavor releases. Add chopped green onions (about 2 or 3) and  fresh chopped ginger (about one inch root or less, to taste). Fry until tender. Add chicken pieces and sear evenly.

Add 1/2 c soy sauce and mushrooms and water, 1--2 T sesame oil. Simmer chicken at least one hour.

Serve with rice.

Buttermilk Roast Chicken

Thanks to Susan and her facebook links, we had some wonderful chicken this weekend. I recommend to you Smitten Kitchen's Buttermilk Roast Chicken.

So I made SOUP today out of the broth left behind from this recipe, adding another third of water, throwing in the left over chicken cut up, one egg dropped (drizzled into boiling broth), corn from the last half leftover cob, 1/3 c leftover heartattack potato salad, and juice of half a lemon, garnished with chopped green onion. It is DELICIOUS!

Happy Paprika!

Chicken Salad Northwoods

Though I have yet to make this recipe, it came in an email to Cal from his hostess, Nancy Rogers, who made it for a lunch meeting of the Cornwall Alliance last month. All enjoyed it so much that she was encouraged to send us the recipe.

1c. uncooked wild rice
5 1/2 c chicken broth or water
juice of lemon
2 chicken breasts cooked and cut into bite sized pieces
3 green onions
1/2 red pepper diced
2 oz sugar peas cut into 1 inch [pieces ( I use edame)
2 ripe avacadoes cut into chunks
1c toasted pecans

Dressing:
2 large cloves of garlic minced
1 TBSP dijon
1/2 tsp salt
1/4 tsp sugar
1/4/tsp ground pepper
1/4c rice vinegar ( I have used red wine vinegar as well)
1/3 c vegetable oil

Cook wild rice according to package directions in chicken broth or water and place a paper towel in colander and drain. Transfer to a large bowl sprinkle with lemon juice and let cool. Add chicken,onions,red pepper and sugar peas. Toss with dressing; cover refrigerate 2-4 hours. Just before serving add the pecans and avacadoes. Toss well to blend

Serves 5-6 people

DotBell's Chicken

David's favorite chicken dish that I make so far :)

1 can cream of mushroom soup

1 can cream of chicken soup

some milk

3/4 cup uncooked rice

1/4 t paprika

4 boneless chicken breasts (thawed)

8 pieces of bacon

salt and pepper to taste

Wrap the chicken in the bacon and mix everything else in a bowl. Put half in a baking dish, then put the chicken breasts. Cover the chicken with the rest of the mixture. Bake at 375F for 45 minutes or until done.

Sesame Ginger Chicken Quesadillas

Found this recipe in my stuff, handwritten by me on a piece of paper. The accompanying Citrus Iced Tea recipe suggests to me that I got the recipe from my cousin, Chrissie. I made these tonight for supper and it was a hit. But first I used the sauce on a bacon/hardboiled egg lettuce salad for lunch, and it was delish.

9 T Sesame Ginger Sauce
3 c chopped cooked chicken
9 carrots, shredded
3/4 c diced purple onion
12 (8 in) flour tortillas
24 oz. shredded Mexican cheese blend

Heat the sesame ginger sauce in large skillet over medium heat; add chicken, carrots, & onion. Cook, stirring occasionally, 2--4 minutes, or until heated thoroughly.

Heat lightly greased griddle or large skillet. Place tortilla on griddle, sprinkle with cheese, spoon chicken mixture over half of tortilla. Cook one minute or until lightly browned, fold up non-chicken half over onto chicken half and press. Serve immediately.

Garlic-Lime Chicken with Chipotle Cream Sauce

From the lovely Danielle Myers!

Serves eight, prep time 15min., marinade time 2-4 hours, cook time 20 min.

Chicken and Marinade

6 garlic cloves, minced

2 teaspoons grated lime peel

2 teaspoons coarse salt

2 teaspoons dried oregano

2 teaspoons cumin seeds toasted (toast cumin seeds in dry skillet over medium-low

heat stirring frequently 1min. or until slightly darker and aroma is toasty.)

1/2 cup lime juice

1/3 cup olive oil

24 drumettes or wings

Sauce

1 cup mayonnaise

1/2 cup sour cream

1 Tablespoon Dijon mustard

2 or 3 chipotle chiles in adobo sauce,

drained, finely chopped (more will add to the heat!)

1 Tablespoon adobo sauce

1. Place garlic, grated lime peel, salt, oregano, toasted cumin seeds, lime juice

and oil in shallow pan large enough to hold chicken in one layer. Add chicken;

turn to coat completely with marinade. Cover and refrigerate at least two hours

or up to four hours.

2. Combine all mayonnaise and following ingredients in small bowl (or I used the food processor); refrigerate 30 min.

3. Heat grill. Remove chicken from marinade. Grill until juices run clear making sure

to turn it so it is cooked on all sides. Serve with sauce and enjoy.

(NOTE: if you are making this for kids, they probably won't eat the dip/sauce so you can half that part of the recipe)

Karen Gonzalez’s Chicken Divan

Okay, Mikyoung, here is what we ate last night. Along with a focaccia made according to Becky's COOKS magazine.

Steam 4 heads broccoli
Spread on bottom of casserole dish
Boil 6 whole chicken breasts, chop
Top broccoli
Make sauce of 4 cans Cream of Chicken soup
two cups mayonnaise
juice of one lemon
Top chicken/broccoli with sauce
Top casserole with cheddar cheese and bread crumbs

Bake at 350 one half hour or until bubbly