My Mom used to make this especially for me as an after school snack (she would leave out the chicken unless it was being used for a main meal). I love this stuff!
2 boneless skinless chicken breasts, cooked and chopped
2 Tbsp. slivered almonds or cashews, toasted (cashews are my favorite)
1 lb. (4 cups) shredded cabbage (or a bag of coleslaw mix, which is basically shredded cabbage)
2 green onions, trimmed and sliced
1 package Ramen Noodles w/chicken flavoring
2 Tbsp toasted sesame seeds
1 Tbsp. sugar
1/2 cup canola oil
1/4 tsp. pepper
3 Tbsp. vinegar
*Combine all ingredients, including seasoning packets from Ramen noodles. Serve chilled or at room temperature.
**Variation: the simple version my Mom usually made after school omitted the chicken, green onions, and sesame seeds.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Monday, March 10, 2008
Chicken Vegetable Soup
4 cups chicken broth
1 cup thinly sliced celery
1 cup diced carrots
1 Tbsp. pepper
2 Tbsp. Worcestershire sauce
8 oz canned corn
1 medium potato, diced
14 oz. cooked chicken, finely shredded
28 oz canned tomatoes
salt, pepper, Tobasco (optional) to taste
*Simmer broth, celery, chicken, and seasoning for 30 minutes. Add potato, carrots, tomatoes, and corn. Simmer for 45 minutes. Makes 10-12 cups.
1 cup thinly sliced celery
1 cup diced carrots
1 Tbsp. pepper
2 Tbsp. Worcestershire sauce
8 oz canned corn
1 medium potato, diced
14 oz. cooked chicken, finely shredded
28 oz canned tomatoes
salt, pepper, Tobasco (optional) to taste
*Simmer broth, celery, chicken, and seasoning for 30 minutes. Add potato, carrots, tomatoes, and corn. Simmer for 45 minutes. Makes 10-12 cups.
Crock Pot Salsa Chicken Burritos
A friend gave me this very simple recipe and it is definitely a keeper.
4 boneless skinless chicken breasts (can be frozen)
1-1/2 cups salsa (or enough to cover chicken in crock pot)
8 oz cream cheese, softened (light or fat free are fine)
Burrito size tortillas
toppings such as cheese, sour cream, and refried beans
*Put chicken, salsa, and cream cheese in crock pot and cook on high for 6-7 hours. Scoop into burritos with desired toppings.
**Variations: This would probably also be good over rice or noodles.
4 boneless skinless chicken breasts (can be frozen)
1-1/2 cups salsa (or enough to cover chicken in crock pot)
8 oz cream cheese, softened (light or fat free are fine)
Burrito size tortillas
toppings such as cheese, sour cream, and refried beans
*Put chicken, salsa, and cream cheese in crock pot and cook on high for 6-7 hours. Scoop into burritos with desired toppings.
**Variations: This would probably also be good over rice or noodles.
Thursday, March 6, 2008
The Braid
This is another family favorite. I have made this so many times and I switch up the filling ingredients every single time. First I will explain how to set up the braid, then I will include several filling variations that I have recipes for (from a pampered chef cookbook).
BRAID:
*Unroll two packages of refrigerated crescent rolls; do not separate. Arrange dough on large rectangular cookie sheet with longest sides of dough rectangles across width of pan. Roll dough to seal seams. Starting on longest sides of pan, cut sides of dough into eight strips, about 1-1/2 inches wide and 3 inches long. Scoop desired filling evenly over center of dough.
*Starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges of dough up at ends of braid. Brush with a lightly beaten egg white and bake @ 375 degrees for 25-30 minutes or until golden brown.
SUZANNE'S UNPROFESSIONAL FILLING:
1-2 boneless, skinless chicken breasts, cooked and cubed (or shredded)
1/3 cup light mayonnaise
salt & pepper, to taste
garlic, to taste (fresh, minced is tastiest)
1 (10 oz) package frozen chopped spinach, thawed and very well drained
shredded cheddar cheese, to taste
*Simply combine all ingredients (except cheese) and microwave until heated through. Spoon the filling into braid and sprinkle with desired amount of cheese. Finish braid and brush with egg white. Bake at 375 degrees for 25-30 minutes.
BEEF TACO FILLING:
1-1/2 pounds lean ground beef
1 package (1-1.25 oz) taco seasoning mix
1-3/4 cups shredded cheddar cheese, divided
2 Tbsp. water
Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olive and sour cream.
*Cook ground beef until no longer pink; drain. Stir in taco seasoning mix, 1-1/2 cups of the cheese and water. Scoop filling into braid and sprinkle with remaining cheese. Finish braid and brush with egg white. Bake at 375 degrees for 25-30 minutes.
SPINACH & ARTICHOKE FILLING:
1 can (14 oz) artichoke hearts in water, drained and chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
1 package (4 oz) crumbled feta cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, minced
pepper, to taste
2 Tbsp (1/2 oz) grated fresh Parmesan cheese
*In large bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayonnaise, garlic and pepper; mix well. Scoop filling into braid. Finish braid, brush with egg white and sprinkle top with Parmesan cheese. Bake at 375 degrees for 25-30 minutes.
CHICKEN CLUB:
3 cups coarsely chopped cooked chicken
4 slices bacon, crisply cooked, drained and chopped
1 cup shredded Swiss cheese, divided
1/3 cup mayonnaise
1 tsp. Dijon mustard
2 Tbsp snipped fresh parsley
1 garlic clove, minced
2 plum tomatoes, sliced
*In large bowl, combine chicken, bacon, 3/4 cup cup of the cheese, mayonnaise, mustard, parsley and garlic; mix well. Scoop filling into braid, top with tomato slices. Finish braid, brush with egg white, and sprinkle with remaining cheese. Bake at 375 degrees for 25-30 minutes.
CLASSIC REUBEN:
8 oz sliced deli corned beef, chopped (2 cups)
1 (8 oz) can sauerkraut, drained and squeezed dry
1-1/4 cups (5 oz) shredded Swiss cheese, divided
1/4 cup Thousand Island dressing
2 Tbsp. snipped fresh parsley
1 garlic clove, minced
*In large bowl, combine corned beef, sauerkraut, 1 cup of cheese, dressing, parsley and garlic; mix well. Scoop filling into braid. Finish braid, brush with egg white and sprinkle with remaining cheese. Bake at 375 degrees for 25-30 minutes.
CHICKEN & BROCCOLI:
2 cups coarsely chopped cooked chicken
1-1/2 cups coarsely chopped broccoli
1 cup shredded cheddar cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
2 tsp. dried dill
1/4 tsp. salt
1 garlic clove, minced
1/4 cup slivered almonds
*In large bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, dill, salt and garlic; mix well. Scoop filling into braid, finish braid. Brush with egg white and sprinkle with almonds. Bake at 375 degrees for 25-30 minutes.
GARDEN VEGETABLE OMELET:
4 oz cream cheese, softened
1/4 cup milk
1 Tbsp. all-purpose flour
8 eggs, divided
1 tsp. dill
1/4 tsp. salt
1/4 pound fresh asparagus spears, cut into 1-inch pieces (3/4 cup)
1/2 cup diced red bell pepper
1/3 cup chopped onion
1 Tbsp. butter or margarine
1/2 cup shredded cheddar cheese
*In large bowl, whisk cream cheese and milk; add flour and whisk until smooth. Separate one egg; reserve egg white. Add the yolk, remaining 7 eggs, dill, salt and pepper to cream cheese mixture; whisk until smooth. Add asparagus, bell pepper, and onion to bowl; mix well.
*Melt butter in large skillet over medium heat. Add egg mixture; cook, stirring occasionally, 4-6 minutes until eggs are set but still moist. Remove pan from heat. Scoop filling into braid and sprinkle with cheese. Finish braid and brush with egg white. Bake at 375 for 25-30 minutes.
**Variation: obviously you could omit the veggies and add whatever you want like bacon, ham, more cheese, sausage, different veggies, etc.
BRAID:
*Unroll two packages of refrigerated crescent rolls; do not separate. Arrange dough on large rectangular cookie sheet with longest sides of dough rectangles across width of pan. Roll dough to seal seams. Starting on longest sides of pan, cut sides of dough into eight strips, about 1-1/2 inches wide and 3 inches long. Scoop desired filling evenly over center of dough.
*Starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges of dough up at ends of braid. Brush with a lightly beaten egg white and bake @ 375 degrees for 25-30 minutes or until golden brown.
SUZANNE'S UNPROFESSIONAL FILLING:
1-2 boneless, skinless chicken breasts, cooked and cubed (or shredded)
1/3 cup light mayonnaise
salt & pepper, to taste
garlic, to taste (fresh, minced is tastiest)
1 (10 oz) package frozen chopped spinach, thawed and very well drained
shredded cheddar cheese, to taste
*Simply combine all ingredients (except cheese) and microwave until heated through. Spoon the filling into braid and sprinkle with desired amount of cheese. Finish braid and brush with egg white. Bake at 375 degrees for 25-30 minutes.
BEEF TACO FILLING:
1-1/2 pounds lean ground beef
1 package (1-1.25 oz) taco seasoning mix
1-3/4 cups shredded cheddar cheese, divided
2 Tbsp. water
Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olive and sour cream.
*Cook ground beef until no longer pink; drain. Stir in taco seasoning mix, 1-1/2 cups of the cheese and water. Scoop filling into braid and sprinkle with remaining cheese. Finish braid and brush with egg white. Bake at 375 degrees for 25-30 minutes.
SPINACH & ARTICHOKE FILLING:
1 can (14 oz) artichoke hearts in water, drained and chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
1 package (4 oz) crumbled feta cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, minced
pepper, to taste
2 Tbsp (1/2 oz) grated fresh Parmesan cheese
*In large bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayonnaise, garlic and pepper; mix well. Scoop filling into braid. Finish braid, brush with egg white and sprinkle top with Parmesan cheese. Bake at 375 degrees for 25-30 minutes.
CHICKEN CLUB:
3 cups coarsely chopped cooked chicken
4 slices bacon, crisply cooked, drained and chopped
1 cup shredded Swiss cheese, divided
1/3 cup mayonnaise
1 tsp. Dijon mustard
2 Tbsp snipped fresh parsley
1 garlic clove, minced
2 plum tomatoes, sliced
*In large bowl, combine chicken, bacon, 3/4 cup cup of the cheese, mayonnaise, mustard, parsley and garlic; mix well. Scoop filling into braid, top with tomato slices. Finish braid, brush with egg white, and sprinkle with remaining cheese. Bake at 375 degrees for 25-30 minutes.
CLASSIC REUBEN:
8 oz sliced deli corned beef, chopped (2 cups)
1 (8 oz) can sauerkraut, drained and squeezed dry
1-1/4 cups (5 oz) shredded Swiss cheese, divided
1/4 cup Thousand Island dressing
2 Tbsp. snipped fresh parsley
1 garlic clove, minced
*In large bowl, combine corned beef, sauerkraut, 1 cup of cheese, dressing, parsley and garlic; mix well. Scoop filling into braid. Finish braid, brush with egg white and sprinkle with remaining cheese. Bake at 375 degrees for 25-30 minutes.
CHICKEN & BROCCOLI:
2 cups coarsely chopped cooked chicken
1-1/2 cups coarsely chopped broccoli
1 cup shredded cheddar cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
2 tsp. dried dill
1/4 tsp. salt
1 garlic clove, minced
1/4 cup slivered almonds
*In large bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, dill, salt and garlic; mix well. Scoop filling into braid, finish braid. Brush with egg white and sprinkle with almonds. Bake at 375 degrees for 25-30 minutes.
GARDEN VEGETABLE OMELET:
4 oz cream cheese, softened
1/4 cup milk
1 Tbsp. all-purpose flour
8 eggs, divided
1 tsp. dill
1/4 tsp. salt
1/4 pound fresh asparagus spears, cut into 1-inch pieces (3/4 cup)
1/2 cup diced red bell pepper
1/3 cup chopped onion
1 Tbsp. butter or margarine
1/2 cup shredded cheddar cheese
*In large bowl, whisk cream cheese and milk; add flour and whisk until smooth. Separate one egg; reserve egg white. Add the yolk, remaining 7 eggs, dill, salt and pepper to cream cheese mixture; whisk until smooth. Add asparagus, bell pepper, and onion to bowl; mix well.
*Melt butter in large skillet over medium heat. Add egg mixture; cook, stirring occasionally, 4-6 minutes until eggs are set but still moist. Remove pan from heat. Scoop filling into braid and sprinkle with cheese. Finish braid and brush with egg white. Bake at 375 for 25-30 minutes.
**Variation: obviously you could omit the veggies and add whatever you want like bacon, ham, more cheese, sausage, different veggies, etc.
Thursday, February 28, 2008
Florentine Chicken Ring
My friend, Molly, made this for many-a-baby shower (we were in a married student ward) and it was always a hit!
1 tsp. olive oil
1 boneless skinless chicken breast
1 clove garlic, minced
1/2 cup chopped red bell pepper
1 (10 oz) pkg frozen chopped spinach (thawed and well drained)
1 1/2 cups shredded sharp cheddar cheese
1/3 cup real mayonnaise
1 tsp. lemon juice
1/2 tsp. salt, optional
1/8 tsp. ground nutmeg
2 cans refrigerated crescent rolls
*Heat olive oil in a nonstick skillet and add chicken; saute about 2 minutes. Add garlic and continue to cook until chicken is tender. When cooled, finely chop and mix chicken with remaining ingredients (except crescent rolls). Preheat oven to 375 degrees.
*Unroll crescent rolls and separate into triangles. On a 13 inch round stone (or regular baking sheet) arrange triangles with wide ends about 2 1/2 inches from center, overlapping to form a circle in the center. Spoon chicken mixture evenly onto the wide edge of the ring. Bring the outside points of the rolls up over the filling and tuck them under the edge of the dough in the center of the ring. Bake for 20-25 minutes or until lightly browned.
1 tsp. olive oil
1 boneless skinless chicken breast
1 clove garlic, minced
1/2 cup chopped red bell pepper
1 (10 oz) pkg frozen chopped spinach (thawed and well drained)
1 1/2 cups shredded sharp cheddar cheese
1/3 cup real mayonnaise
1 tsp. lemon juice
1/2 tsp. salt, optional
1/8 tsp. ground nutmeg
2 cans refrigerated crescent rolls
*Heat olive oil in a nonstick skillet and add chicken; saute about 2 minutes. Add garlic and continue to cook until chicken is tender. When cooled, finely chop and mix chicken with remaining ingredients (except crescent rolls). Preheat oven to 375 degrees.
*Unroll crescent rolls and separate into triangles. On a 13 inch round stone (or regular baking sheet) arrange triangles with wide ends about 2 1/2 inches from center, overlapping to form a circle in the center. Spoon chicken mixture evenly onto the wide edge of the ring. Bring the outside points of the rolls up over the filling and tuck them under the edge of the dough in the center of the ring. Bake for 20-25 minutes or until lightly browned.
Wednesday, February 27, 2008
Chicken Devon
1 (20 oz) pkg frozen broccoli, cooked and drained
4 chicken breasts, boiled and cubed or shredded (2 1/2 cups cubed)
bread crumbs, crushed Stove Top dressing mix, or cracker crumbs
*Mix together:
1 can cream of chicken soup
1/3 cup milk
2/3 cup mayonnaise
1/2 cup shredded Cheddar cheese
1 tsp. lemon juice
1/2 tsp. curry powder
*In a 9 x 13 baking dish, layer chicken then cooked broccoli. Pour soup mixture over top, then sprinkle with crumbs. Bake at 325 degrees for 25-30 minutes.
4 chicken breasts, boiled and cubed or shredded (2 1/2 cups cubed)
bread crumbs, crushed Stove Top dressing mix, or cracker crumbs
*Mix together:
1 can cream of chicken soup
1/3 cup milk
2/3 cup mayonnaise
1/2 cup shredded Cheddar cheese
1 tsp. lemon juice
1/2 tsp. curry powder
*In a 9 x 13 baking dish, layer chicken then cooked broccoli. Pour soup mixture over top, then sprinkle with crumbs. Bake at 325 degrees for 25-30 minutes.
Curried Chicken Lettuce Wraps
My friend made this at my very first Pampered Chef party and I fell in love with it. I personally like it with all the ingredients, but you can certainly leave things out that you don't care for and make it your own.
1/2 cup sour cream
1/4 cup mayonnaise
1 tsp. ground curry powder
1 garlic clove, minced
1/4 tsp. salt
1/2 cup finely diced celery
1 Granny Smith apple, finely chopped
1/4 cup finely chopped red onion
2 cups diced cooked chicken
1/2 cup sweetened dried cranberries
12 Bibb lettuce leaves (about one head) (or whatever lettuce you have)
1/4 cup toasted sliced almonds, chopped (optional)
*In large bowl, combine sour cream, mayonnaise, curry powder, garlic, and salt; mix well. Add celery, apple, onion, chicken, and cranberries and mix well. Place one large scoop of mixture onto each lettuce leaf. If desired, sprinkle with chopped almonds. Serve immediately.
1/2 cup sour cream
1/4 cup mayonnaise
1 tsp. ground curry powder
1 garlic clove, minced
1/4 tsp. salt
1/2 cup finely diced celery
1 Granny Smith apple, finely chopped
1/4 cup finely chopped red onion
2 cups diced cooked chicken
1/2 cup sweetened dried cranberries
12 Bibb lettuce leaves (about one head) (or whatever lettuce you have)
1/4 cup toasted sliced almonds, chopped (optional)
*In large bowl, combine sour cream, mayonnaise, curry powder, garlic, and salt; mix well. Add celery, apple, onion, chicken, and cranberries and mix well. Place one large scoop of mixture onto each lettuce leaf. If desired, sprinkle with chopped almonds. Serve immediately.
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