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Tag: Leftover Chicken

Spring Salad Rolls with Chicken and Thai Dipping Sauce

Spring Salad Rolls with Chicken and Thai Dipping Sauce

6 small green-leaf lettuce leaves, center rib removed

18 1/4-inch-thick strips red bell pepper

24 1/4-inch-thick strips pickling cucumber

24 mint leaves

1 C. cooked, shredded, boneless chicken breast

12 cilantro sprigs

6 large basil leaves

6 6-inch diameter Vietnamese spring roll wrappers

1/4 C. seasoned rice wine vinegar

1 T. soy sauce

1 serrano chili, thinly sliced

 

Arrange lettuce leaves on work surface. Place 3 bell pepper strips, 4 cucumber strips, and 4 mint leaves across center of each leaf. Top each with equal amounts of chicken, 2 cilantro sprigs, and cover with 1 basil leaf. Place large clean towel on another work surface. Soak 3 wrappers in cool water until just softened and pliable, about 2 minutes. Carefully remove water and transfer to towel. Let stand 30 seconds to absorb surface water. Place a lettuce bundle on bottom third of each round. Roll up tightly, enclosing bundle but allowing sprigs of cilantro to stick out at both ends. Repeat with remaining wrappers and bundles. (Salad rolls can be made up to 1 day ahead. Cover tightly with plastic and refrigerate.) Combine the vinegar, soy sauce, and chili in a small bowl and serve as a dipping sauce with rolls.

 

Another Tater Tot Casserole

Another Tater Tot Casserole

In a lightly greased 9×13-inch baking pan, layer the following ingredients:

 

1 (16-oz.) package frozen mixed vegetables, slightly thawed

1 C. green peas

1 C. shredded carrots

1/2 C. finely chopped onions, optional

Salt and pepper to taste

1 C. shredded cheddar cheese (spread evenly)

1/2 C. chicken or vegetable broth

2 C. chopped cooked chicken

4 C. tater tots

 

Gently mash tater tots and sprinkle with 1/2 C. shredded cheddar cheese.  Bake in 375-degree oven for 45 minutes. Garnish with sour cream and serve.

An Optimist’s Turkey Stew

An Optimist’s Turkey Stew

 

2 C. diced carrots

2 C. thinly sliced celery

2 C. diced onions

4 C. diced potatoes

4 C. chopped leftover roasted turkey

2 C. water

1 (12 oz) can evaporated milk

1 can cream of mushroom soup

1 soup can chicken broth

2 or 3 bay leaves

1 C. baby green peas

1 C. corn

Salt and pepper to taste

A dash of nutmeg, optional

A dash of Tabasco, optional

Large Kaiser or Sourdough rolls

 

In a large saucepan of Dutch oven, heat 1 T. oil and 1/2 T. butter, or spray generously with nonstick cooking spray. Add carrots, celery, and onions and sauté until tender. Add potatoes and water, bring to a simmer and cook just until potatoes are crisp tender.  Add turkey, milk, soup, chicken broth, bay leaves and cook until mixture is hot and all vegetables are tender. Gently stir in peas and corn, season with salt, pepper, add nutmeg, if desired. Simmer for a few minutes, 5 to 10 minutes. Cut off the top of rolls, hollow out the inside, making a bread bowl. Press inside of bread rolls with your finger tips, place rolls and their tops on a baking sheet and bake in a 350-degree oven for 10 to 15 minutes, just until a little crusty and golden. Ladle stew into bread bowl and garnish with thyme sprigs or sage leaves. Serve with roll tops.

A Collection of Chicken Pasta Salads

A Collection of Chicken Pasta Salads

Chicken Pasta Salad

 

1 whole cooked broiler-fryer, boned, skinned, cut in chunks

1 16 oz. package frozen broccoli

1/4 tsp. salt

1 8 oz. package pasta shells, cooked

2 cubed large tomatoes

1/2 C. coarsely chopped red onions

1/2 tsp. black pepper

1 C. low calorie Italian salad dressing

 

In saucepan, steam broccoli over boiling water for about 5 minutes.  Remove broccoli from pan, drain and sprinkle with salt.  While still warm place chicken, broccoli, shell macaroni, tomatoes and onion in a large bowl; sprinkle with pepper.  Add Italian dressing and mix gently but thoroughly.  Chill in refrigerator.  Serve cold.

Chicken Rainbow Salad

 

8oz. Rotini Noodles

2 C. Chicken, cubed and cooked

1 medium Cucumber, sliced

1 C. Celery, sliced

1/2 Red Onion, sliced thin

1/2 C. Mayonnaise

1/4 C. Sour Cream

2 T. Milk

1 tsp. Dried Dill Weed

1 tsp. Salt

1/4 tsp. Pepper

 

Cook pasta.  Meanwhile, in large bowl, combine chicken, cucumber, celery, and onion.  Mix in pasta.  In small bowl blend mayonnaise, sour cream, milk and seasonings. Mix in pasta.  Toss dressing with salad mixture.

 

 

Chicken Spiral Pasta Salad

 

10 oz. spiral pasta, uncooked

2 C. cut asparagus tips

2 C. yellow squash, sliced

2 C. red bell peppers, diced

4 boneless skinless chicken breasts

1/2 C. cracker meal

1/4 tsp. fresh ground black pepper

1 tsp. parsley flakes

1/2 tsp. thyme

1 Butter Buds Mix, reconstituted

1/3 C. cashews, roasted, unsalted

1/2 C. plain lowfat yogurt

1 T. Miracle Whip Lite

1 C. 2% lowfat milk

1 Good Seasons salad dressing

 

Using multicolored vegetable spirals makes a colorful salad.   Mix the cracker meal with the pepper, parsley and thyme.  Dip chicken breasts in Butter Buds mixture, then dip into cracker crumb/seasoning mixture (in a separate bowl).  Place on a lightly greased or teflon baking sheet in a pre-heated 400 degree oven for about 25 minutes (turn chicken over after about 12 minutes).  While chicken is cooking, boil pasta, lightly steam vegetables and diced red pepper. Mix the yogurt, Miracle Whip Lite, lowfat milk and Good Seasons salad dressing mix, or use your own seasoning, in the processor or blender.  When chicken breast is cooked, cut into thin slices or chunks and toss everything together in a large serving bowl.  Serve chilled.

 

Yield:

Calories:

Fat:

Fiber:

 

15-Minute Chicken Salad

15-Minute Chicken Salad

1 package cooked chicken breast strips, chopped

1 package cooked fresh fruit salad* (located in produce department)

2 T. mayonnaise

Juice from 1/4 orange

1/2 C. coarsely chopped walnuts

1/4 C. chopped Vidalia onion (or thinly sliced)

1/8 tsp. pepper blend or lemon pepper

1 sliced orange

Garnish with mint or cilantro

 

Combine chicken and salsa in a bowl and toss to mix. Add mayonnaise and orange juice and toss to mix well and coat all ingredients. Stir in onions and walnuts. Season with pepper. To serve, arrange orange slices on plate. Spoon chicken salad in center of oranges and garnish with mint.  *To make your own fruit salsa, select fresh fruit such as strawberry, pear, apple melon, mango, peach or your favorite fruit; a bit of juice, such as orange, lemon or lime; a bit of sugar; and chopped mint or cilantro.

Herbed Chicken Salad Sandwich Spread

Herbed Chicken Salad Sandwich Spread

Herbed Chicken Salad Sandwich Spread

 

1 C. Cooked Chicken, Chopped

½ C. chopped Almonds

1 tsp. Sage, chopped

2 tsp. Parsley, chopped

½ tsp. Lovage (or celery tops), chopped

Mayonnaise

Watercress

Bread of Choice

 

Combine first 5 ingredients. Add just enough mayonnaise to bind, and reach your preferred texture. Spread on one side of bread, garnish with watercress and top with second slice of bread.

Curried Chicken with Noodles

Curried Chicken with Noodles

 

4 boneless , skinless chicken breast halves cut in thin slices.

1 medium onion, chopped

3/4 C. roasted, unsalted peanuts, divided

2 cloves garlic

1 piece (about 1-inch) ginger, peeled

2 tsp. vegetable oil

2 T. curry powder

1 C. coconut milk

1 1/2 C. chicken broth

2 tsp. lemon zest

1 cinnamon stick

1/2 pound fettuccini pasta

1/2 tsp. salt

1/2 C. chopped scallions

1/4 C. grated coconut, toasted

 

In bowl of food processor, place onion, 1/4 C. of the peanuts, garlic and ginger; pulse until paste is formed. In a large nonstick frypan over medium heat, place vegetable oil. Add onion paste and cook 1 minute. stirring. Stir in curry powder; cook 1 minute. Whisk in coconut milk, chicken broth, lemon zest and cinnamon stick. Simmer over medium heat for 10 minutes. Remove cinnamon and stir in sliced chicken; simmer 7 minutes. While chicken is cooking, bring a large pot of salted water to a boil over medium high heat. Add fettuccini and cook for about 4 minutes; drain. Place pasta in serving bowl; add chicken, sauce and salt; toss. Sprinkle with remaining 1/2 C. chopped peanuts and coconut. Makes 4 servings.

Monterrey Chicken Quesadillas

Monterrey Chicken Quesadillas

1/2 lb. shredded or diced cooked chicken (I used one large boneless, skinless chicken breast, cooked in the oven)

3/4 C. barbecue sauce (bottled or homemade)

1/2 lb. bacon

1 onion, thinly sliced

2 C. shredded cheese (I use Monterrey Jack, but anything would work)

6 burrito-sized flour tortillas

Butter

 

Combine chicken and barbecue sauce. Set aside. Dice the bacon and add to a small skillet. Cook until desired crispness. Remove bacon from skillet with a slotted spoon to drain. Add the sliced onion to the bacon grease in the skillet. Cook for about 5 minutes, until fully cooked. Remove onions with a slotted spoon and drain. Build quesadillas – on a tortilla, layer cheese, chicken, bacon, onion, more cheese and top with a second tortilla. Cook quesadillas in a large skillet with melted butter.

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Pizza

2  Flatbread  or pizza rounds

1/2 C. prepared alfredo sauce

2 C. fully cooked grilled chicken strips

5 slices  Canadian Bacon

1 1/4 C. mozzarella cheese shredded

fresh parsley for garnish

 

Preheat oven to 350 degrees. Assemble pizza by layering on alfredo, chicken, Canadian bacon, mozzarella cheese, and a sprinkle of parsley. Bake for 8-10 minutes until cheese is melty. Slice and enjoy!

Chicken-Ramen Soup

Chicken-Ramen Soup

1 T. olive oil 

1 C. baby carrots, sliced into 1/4-inch slices 

1 C. sliced celery 

1 medium onion, chopped 

2 garlic cloves, minced 

2 C. cut-up deli rotisserie-cooked chicken 

6 C. water 

1 (3 oz.) package chicken-flavored ramen noodles 

1/4 tsp. salt 

1/4 tsp. pepper 

 

In a 5-quart Dutch oven, heat oil over medium heat. Add carrots, celery, onion, and garlic; cook 3-4 minutes, stirring frequently, until tender. Stir in chicken, water, contents of seasoning packet from soup mix, salt, and pepper. Heat to boiling over high heat. Reduce heat to medium; simmer uncovered 10-15 minutes. Stir in noodles from soup mix; simmer uncovered 4 minutes longer or until noodles are tender.

Chicken-Chile Quesadillas

Chicken-Chile Quesadillas

1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)

2 C. finely shredded Mexican cheese blend (8 oz)

2 C. shredded or finely chopped cooked chicken

1 can (4.5 oz) Old El Paso® chopped green chiles

2 T. butter or margarine, melted

1 C. Old El Paso® salsa (any variety)

 

Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.  Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.

Chicken Biscuit Bake

Chicken Biscuit Bake

4 tablespoons butter (.25 cents)

1/4 cup all-purpose flour (.10 cents)

2 1/2 cups whole milk (.50 cents)

2 heaping teaspoons mustard (more if desired) (.02 cents)

1 egg, beaten (.10 cents)

1 cup of cheese, grated (.50 cents)

1/2 teaspoon salt (more to taste)

8 oz. frozen mixed veggies (.50 cents)

2 large chicken breasts, cooked (1.99)

1 container large biscuits (1.49 for a tube of 8, but only used 4–.75)

 

Cook frozen veggies as instructed on package. (I boiled mine for 3 minutes and then drained.) In a small bowl, beat egg. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. Add salt. Taste sauce and add more salt as needed! DO NOT UNDERSALT. Shred cooked chicken and put in cheese sauce along with cooked veggies. Stir together and place in a 2 qt. pan coated with non stick cooking spray. Cook in the oven at 375 for 15 minutes. The refrigerated biscuits can cook right along side on a baking sheet. Scoop up and put a biscuit on top. (You could cook the biscuits right on top of the chicken mixture, but they tend to get soggy this way, and we don’t like soggy biscuits.)

Thai Red Curry

Thai Red Curry

 

1 can (16 oz.) coconut milk

1 heaping teaspoon curry paste

1 can (10 oz.) bamboo shoots, drained

1 medium zucchini, sliced into half moons

2 cups broccoli florets

1/2 cup shredded carrot

1/2 cup pineapple

1 cup cooked chicken, diced

1 T fish sauce or soy sauce

1 t brown sugar

 

In a large saute pan, pour the coconut milk.  Heat to boiling and mix in the curry paste.  Stir to dissolve the curry paste.  Add the bamboo shoots and bring to a boil, let boil for about 5 minutes to thicken the coconut milk.  Add the vegetables, starting with the one that takes the longest to cook.  When vegetables are getting tender, but still firm about 8-10 minutes, add the cooked chicken and pineapple.  Stir in the fish sauce and brown sugar (both to taste), and mix to incorporate all of the ingredients.  Serve with steamed rice.

Chicken Cacciatore Pasta

Chicken Cacciatore Pasta

2 tablespoons olive oil 

1 1/2 pounds boneless, skinless chicken breast halves, cut into bite-size chunks 

1 large green bell pepper, thinly sliced 

3 cloves garlic, minced 

3/4 teaspoon dried oregano 

1/2 teaspoon crushed red-pepper flakes 

Salt 

Ground black pepper 

1 box (10 ounces) baby portobello mushrooms, quartered 

2 tablespoons dry white wine or chicken broth 

1 can (28 ounces) crushed tomatoes 

1/2 pound whole wheat pasta 

 

In a large, deep nonstick skillet over medium-high heat, warm the oil. Add the chicken and bell pepper, and sprinkle with the garlic, oregano, and crushed red pepper. Season to taste with salt and black pepper. Cook, stirring often, for 5 minutes, or until the chicken is lightly browned. Add the mushrooms and wine or broth. Cook, stirring often, for 8 minutes, or until the mushrooms are tender. Stir in the tomatoes and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes, or until the sauce is lightly thickened. Meanwhile, cook the pasta according to the package directions. Drain and transfer to the skillet. Toss to mix well.

 

Note: to make with precooked chicken, follow the recipe, but omit the chicken in the first step.  Once you add the tomatoes and reduce heat, add the chicken.  This will warm it through without shredding it into itty bitty pieces, which will happen if you add it already cooked from the beginning.

Peking Chicken Wraps

Peking Chicken Wraps

 

1/2 cup uncooked brown rice

2 teaspoons dark sesame oil

4 green onions, sliced

1/4 lb snow peas, trimmed

1 cup finely shredded cabbage

1 cup shredded carrot

2 tablespoons unseasoned rice vinegar

2 teaspoons grated gingerroot

6 whole wheat tortillas (10- to 12-inch diameter)

6 tablespoons hoisin sauce

2 cup shredded cooked chicken breast

 

Cook rice according to package directions; set aside.  Meanwhile, in medium nonstick skillet, heat oil over medium-high heat. Add green onions; cook and stir 1 minute or until wilted. Stir green onions into cooked rice.  Fill 2-quart saucepan half full of water; heat to boiling. Add snow peas and cook 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In medium bowl, stir together snow peas, cabbage, carrot, rice vinegar and gingerroot.  To assemble wraps, lay tortillas on work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1 inch from edge. Divide rice and vegetable mixtures evenly over chicken. Fold over bottom edge of each tortilla to cover filling. Fold sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve.

 

Yield: 6 servings

Calories: 350

Fat: 7g

Fiber: 8g

Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes

Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes

1 tsp. olive oil
2 C. halved cherry tomatoes (about 1 lb.)
2 T. balsamic vinegar
1 T. chopped fresh thyme
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/4 C. low-fat mayonnaise
1 T. whole-grain Dijon mustard
1 garlic clove, minced
1 (16-oz.) loaf French bread, cut in half horizontally
3 oz. Brie cheese, sliced
3 C. shredded cooked chicken breast (about 1 lb.)
2 tsp. extra-virgin olive oil
1 tsp. balsamic vinegar
1/8 tsp. kosher salt
2 C. fresh spinach

Preheat oven to 300�. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 T. vinegar. Sprinkle tomatoes with thyme, 1/4 tsp. salt, and pepper. Wrap handle of pan with foil; bake at 300� for 15 minutes. Keep warm. Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Combine 2 tsp. oil, 1 tsp. vinegar, and 1/8 tsp. salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces.

Yield: 6 servings
Calories: 440
Fat: 12.3g
Fiber: 3.9g

Roasted Chicken-Artichoke Calzones

Roasted Chicken-Artichoke Calzones

 

1 (14-ounce) can artichoke hearts, drained and finely chopped

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 garlic clove, minced

2 C. thinly sliced fresh spinach leaves

1 1/4 C. (5 ounces) shredded sharp provolone cheese

1 C. shredded cooked chicken breast (about 5 ounces)

1 tsp. olive oil

2 tsp. cornmeal

1 (13.8-ounce) can refrigerated pizza crust dough

 

Preheat oven to 425°. Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine. Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 C. spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.

Impossible Pies – Savory

Impossible Pies – Savory

Impossible Pies - Savory¾ C. Bisquick
½ – 1 ½ C. Milk
2 Eggs

Fillings of choice – about 3 C. total

Grease a 9” pie pan. Layer in your filling ingredients. Mix bisquick, milk and eggs together. You can use milk plus another liquid as well, such as milk and stock, or mix in a little mustard, etc. It seems to be very forgiving in how much liquid to be added. You can season your “crust” with herbs and spices to match your filling choice if desired. Pour over filling. Bake at 400 degrees for 30-340 minutes, until knife inserted in center comes out clean.

Cheeseburger
Taco
Quesadilla
Chicken Pot Pie
Crab Cake
Chicken Cordon Bleu
Ham & Swiss
Barbecue Beef
Chicken & Broccoli
Vegetable
Chiles Rellenos
Sausage & Cheese Breakfast Bake

Asian Chicken Slaw

Asian Chicken Slaw

1 (16-ounce) bag coleslaw mix

1 pound cooked chicken, shredded

2 C. broccoli florets, blanched

1 C. sugar snap peas

1 red bell pepper, thinly sliced

1 C. sliced scallions

1/2 C. chopped cashews (optional)

 

Dressing:

1/4 C. soy sauce

2 T. white vinegar

2 T. smooth peanut butter

1 T. sugar

2 cloves garlic, minced

1 tsp. freshly grated ginger

1/2 C. canola oil

1 T. sesame oil

 

In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.  In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.  Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like.

 

Yield:

Calories:

Fat:

Fiber:

Honey-Chile Chicken on Coconut Rice

Honey-Chile Chicken on Coconut Rice

Honey-Chile Chicken on Coconut Rice

Nonstick cooking spray

2 cups water

1 14 ounce can unsweetened light coconut milk

1 ¼ cups uncooked jasmine rice

½ teaspoon salt

2 teaspoons olive oil

¾ cup chopped onion

¾ cup chopped yellow and/or red sweet pepper

2 teaspoons grated fresh ginger

2 cloves garlic, minced

1 ½ cups frozen peas

2 T. honey

2 T. Asian chili paste (sambal oelek)

1 T. lime juice

2 teaspoons reduced-sodium soy sauce

3 cups chopped cooked chicken breast

Raw chip coconut, toasted (optional)

¼ cup snipped fresh cilantro

Lime wedges

 

Preheat oven to 350°F. Coat a 3-quart rectangular baking dish with cooking spray. In a small saucepan bring the water and coconut milk to boiling; pour into prepared baking dish. Stir in rice and salt. Bake, covered, 30 minutes. Meanwhile, in a large nonstick skillet heat oil over medium heat. Add onion and sweet pepper; cook 5 minutes or just until tender, stirring occasionally. Add ginger and garlic; cook and stir 1 minute more. Stir onion mixture and peas into partially cooked rice. In a medium bowl combine the next four ingredients (through soy sauce); stir in chicken. Spoon chicken mixture over rice mixture. Bake, covered, 15 to 20 minutes more or until heated through and rice is tender. Sprinkle with coconut (if desired) and cilantro. Serve with lime wedges and/or additional chili paste.

 

8 servings

 

283 calories, (3 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 45 mg cholesterol, 369 mg sodium, 36 g carbohydrates, 2 g fiber, 8 g sugar, 21 g protein.

Sesame Noodles with Chicken

Sesame Noodles with Chicken

Kosher salt

1 pound spaghetti or Chinese egg noodles

2 T. toasted sesame oil

1 garlic clove, peeled

1 (1-inch) piece peeled fresh ginger

1/2 C. smooth peanut butter

1/4 C. soy sauce

2 T. dark brown sugar

1 T. rice vinegar

3/4 tsp. crushed red pepper

1/4 C. hot water

1 Kirby cucumber, halved and sliced

1 C. shredded cooked chicken

6 scallions (white and green parts), sliced

1/4 C. dry-roasted peanuts, chopped

 

Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil. To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then–with the blender running–slowly pour in the water. To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.

Portuguese Chicken

Portuguese Chicken

4 all-purpose potatoes, such as russets, peeled and cut into quarters

4 carrots, peeled and cut into large pieces on a diagonal

3 ribs celery, cut into large pieces on an angle

1 large onion, cut into large chunks

1 C. dry white wine

2 tsp. sugar

1 tsp. salt

1 T. extra-virgin olive oil, eyeball it

2 C. chicken broth

3/4 pound chorizo, cut into 1 1/2 inch slices on an angle

4 pieces poached cooked chicken, leftover from potage, sliced on an angle into 1-inch strips

1 C. tomato sauce

1/4 C. chopped flat-leaf parsley

Crusty Portuguese bread or other chewy, farm bread, for passing at the table

 

Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 C. of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes. While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat. If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below. Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.

 

Thai Coconut Chicken Soup

Thai Coconut Chicken Soup

1 quart chicken stock

1 stalk lemon grass, white part only, cracked open with the flat side of a knife

3 kaffir lime leaves, fresh or dried, hand torn

1 (3-inch) piece fresh ginger, peeled and thinly sliced

2 small Thai chilies, halved lengthwise

2 garlic cloves, crushed

1 (13-ounce) can unsweetened coconut milk

2 T. Thai fish sauce (nam pla)

1 1/2 tsp. sugar

1 (8-ounce) can straw mushrooms, rinsed

4 limes, juiced

1 1/2 C. shredded cooked chicken

Kosher salt and freshly ground pepper

1/4 C. chopped fresh cilantro leaves

 

Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth. Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.

Chicken Noodle Soup

Chicken Noodle Soup

2 T. extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock

8 ounces dried wide egg noodles

1 1/2 C. shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

 

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Caliente

Chicken Caliente

Butter, for greasing casserole

2 1/2 C. large-diced cooked chicken

3 C. cooked rice

1 C. sliced celery

1 C. sliced green bell pepper

1 C. sliced onion

1/2 C. mayonnaise

1/2 C. sour cream

2 T. freshly squeezed lemon juice

1 T. chili powder

2 tsp. fine salt

1/2 tsp. garlic powder

1/2 tsp. hot sauce

3 tomatoes, cut into wedges

1 1/2 C. corn chips, crushed

 

Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish. In a bowl, combine all the ingredients except the chips and mix well. Transfer the mixture to the buttered dish, top with the chips, and bake until hot and bubbling, about 30 to 35 minutes. Serve immediately

Mini Mex Rolls

Mini Mex Rolls

1 chicken breast, cooked and finely chopped

1/4 C. taco seasoning

1/2 C. water

1 1/2 C. shredded pepper Jack cheese

1/2 C. diced roasted red pepper

1/2 C. chopped pickled jalapenos

1/2 C. corn

1 scallion, chopped

1/2 C. black beans

1 egg

2 T. water

Wonton or egg roll wrappers

Canola oil, for frying

 

Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside. Combine the cheese, red peppers and jalapenos in a blender until finely chopped. Place in a mixing bowl and stir in corn, scallions, beans, and chicken mixture. Combine well and set aside. Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you’re using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle. Place 2 heaping T. of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal. Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float. Remove and drain, and allow to cool for several minutes before serving.

Mexican Chopped Salad with Toasted Cumin Vinaigrette

Mexican Chopped Salad with Toasted Cumin Vinaigrette

Cooking spray

2 ears fresh or frozen cob corn, thawed

4 reserved cooked chicken breast halves, diced

1 (15-ounce) can pinto beans, drained

1 C. Monterey Jack or pepper Jack cheese, shredded

1/2 C. Spanish olives, sliced

1/2 C. tomatoes, diced

1 Granny Smith apple, cored and diced

1/4 C. pickled jalapenos, sliced

2 T. chopped fresh cilantro leaves

2 T. olive oil

1 tsp. ground cumin

1/4 C. cider vinegar

 

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine. Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

Emeril’s Quick Tortilla Soup

Emeril’s Quick Tortilla Soup

2 T. olive oil

1 C. chopped onions

2 tsp. chopped garlic

1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper

1 jalapeno pepper, seeded and chopped

1 1/2 tsp. salt

1 1/2 tsp. ground cumin

1/2 tsp. ground coriander

1 T. tomato paste

6 C. chicken stock or canned, low-sodium chicken broth

1 pound cooked chicken, shredded

1/4 C. chopped fresh cilantro

2 tsp. fresh lime juice

6 stale corn tortillas, cut into 1/4-inch-thick strips

2 C. vegetable oil, for frying

1 tsp. Bayou Blast Essence

1 avocado, peeled, seeded, and chopped, optional garnish

Chipotle Crema, optional garnish, recipe below

 

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the fried tortilla strips, avocado and Chipotle Crema, as desired.

 

Chipotle Crema

 

1/2 C. sour cream

1 tsp. chopped chipotle peppers in adobo sauce

1/8 tsp. salt

 

In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.

Garden Vegetable Soup with Grilled Chicken

Garden Vegetable Soup with Grilled Chicken

1 1/3 C. vegetable or multicolored rotini pasta

1 tsp. olive oil, preferably extra virgin

3/4 C. coarsely chopped red onion

2 cloves garlic, quartered

1 tsp. chopped fresh oregano or 1/4 tsp. dried

4 C. chicken broth

1 can (14 1/2 ounces) reduced-sodium diced tomatoes, drained

1/2 C. chopped carrots

8 ounces grilled chicken breast, chopped

1/2 C. chopped fresh basil

Ground black pepper

 

Prepare the pasta according to the package directions. Drain. Rinse with cold water and set aside. Meanwhile, in a medium saucepan over medium heat, combine the oil with the onion, garlic, and oregano. Cook, stirring frequently, for about 7 minutes, or until the onion and garlic are tender. Add the broth and bring the mixture to a boil. Add the tomatoes and carrots. Lower the heat and simmer for about 15 minutes, or until the vegetables are tender. Stir in the chicken and pasta. Simmer for about 2 minutes, or until the chicken is heatedthrough. Stir in the basil. Season with pepper to taste.

 

Yield: 4 servings

Calories: 160

Fat: 3g

Fiber: 3g

Chicken-Green Chili Straws with Jalapeno-Honey Dip

Chicken-Green Chili Straws with Jalapeno-Honey Dip

Cooking spray

1 1/2 C. cooked chicken thigh meat, chopped

1/2 C. sour cream

1/3 C. shredded Mexican cheese blend (recommended: Kraft or Sargento)

1 (4-ounce) can diced green chiles

2 T. chopped fresh cilantro leaves

1 tsp. ground cumin

1 package egg roll wrappers

1 C. honey

3 T. chopped pickled jalapenos

1 T. cider vinegar

 

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine. Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place “straws” on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown. Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws.

Curry Chicken Pot Pie

Curry Chicken Pot Pie

4 C. frozen vegetable mix, peas, carrots

1 to 2 T. canola oil

3 T. butter

1 C. chopped onion

1 C. chopped celery

1 1/2 C. low sodium chicken broth

1/2 C. milk

3 T. flour

1 tsp. curry powder

2 T. dried parsley

1 tsp. salt

1/2 tsp. fresh ground pepper

2 C. cubed cooked chicken

1 package puff pastry

 

 

Preheat oven to 400 degrees F. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. In a saute pan heat 1 T. of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more T. of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Thai Glazed Chicken Lettuce Wraps

Thai Glazed Chicken Lettuce Wraps

1 pound thin cut chicken breast meat, available packaged in meat case of market

Grill seasoning (recommended: Montreal Seasoning by McCormick)

2 T. vegetable oil, 2 turns of the pan

2 T. minced ginger root

4 cloves garlic, minced

1 large red bell pepper, seeded and very thinly sliced

1 C. packaged shredded cabbage and carrot mix

3 scallions, chopped on an angle

1/2 C. plum sauce

2 C. basil leaves, loosely packed

1 T. fish sauce

1/2 head iceberg lettuce, cut into half again

1/2 seedless cucumber, chopped

 

Thinly slice the chicken into strips and sprinkle with grill seasoning. Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

Chicken Salad with Peanut-Lime Vinaigrette

Chicken Salad with Peanut-Lime Vinaigrette

1 pound cooked chicken (from rotisserie chicken, leftover roast chicken, or from the deli section of the supermarket), cubed

1 C. diced fresh tomatoes

1/2 C. diced celery

1/4 C. diced red onion

1/2 C. Thai Peanut Sauce, recipe follows

1/4 C. light mayonnaise

2 T. fresh lime juice

Salt and freshly ground black pepper

6 C. shredded lettuce

1/4 C. chopped dry-roasted peanuts

 

In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.) Place the lettuce on 4 individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving.

 

Thai Peanut Sauce:

 

3 C. reduced-sodium beef broth

2 T. reduced-sodium soy sauce

2 T. creamy peanut butter

2 tsp. toasted sesame oil

1 tsp. hot sauce

 

In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

Chicken and Egg Soup with Pastina

Chicken and Egg Soup with Pastina

1/4 C. extra-virgin olive oil

1 small onion, finely chopped

Kosher salt and freshly ground pepper

1/2 (2 1/2-to-3-pound) rotisserie chicken (on the bone)

2 C. low-sodium chicken broth

2 lemons

1/2 C. pastina (small pasta)

2 large eggs plus 2 egg yolks

2 C. baby spinach or other baby greens

1/4 C. chopped fresh dill

Crumbled feta cheese, for garnish (optional)

 

Heat the 1/4 C. olive oil in a large pot over high heat. Add the onion, 1 tsp. salt, and pepper to taste; cook until slightly softened, about 5 minutes. Add the chicken, the broth, 4 C. water and the juice of 1 lemon; cover and bring to a boil. Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes. Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.

 

Remove the soup from the heat. Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy. Gradually whisk a ladleful of the hot soup into the egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat. Cook until creamy, about 1 minute. Stir in the shredded chicken, spinach and dill, and season with salt and pepper. Ladle the soup into bowls; garnish with feta, if desired.

 

Yield: 4 servings

Calories: 425

Fat: 27g

Fiber: 1g

Indian Chicken in Tomato Cream Sauce

Indian Chicken in Tomato Cream Sauce

Spice Blend:

1 T. garam masala seasoning

1 1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1/4 tsp. cayenne

Sauce:

3 T. butter

1 large onion, chopped (about 1 C.)

2 tsp. jarred minced garlic

1 T. tomato paste

1 (15-ounce) can tomato sauce

1 (14 1/2-ounce) can diced tomatoes in juice

1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks

1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw

1/3 C. heavy whipping cream

 

Hot basmati rice, for serving

Pita bread, warmed according to package directions, for serving

 

To make the spice blend: Stir the ingredients together in a small bowl and set aside. To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm. Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread. Variation: If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand. Add to the pan along with the garlic, tomato paste and spice blend. Cook for 3 minutes and then add the tomato sauce and continue with the recipe. Serve over basmati rice.

Spicy Chicken Empanadas with Orange Salsa Verde

Spicy Chicken Empanadas with Orange Salsa Verde

2 T. vegetable oil

1 medium yellow onion, finely diced

1 can diced green chiles

1/2 jalapeno, seeded and finely diced, optional

2 garlic cloves, minced

1/2 tsp. ground cumin

1 rotisserie chicken, picked and finely chopped

2 T. fresh lime juice

1/4 C. chopped fresh cilantro leaves

2 C. grated pepper jack cheese

Salt and freshly ground black pepper

Prepared pie dough

1 egg mixed with 1 T. water, for egg wash

Peanut oil, for fryer

Orange Salsa Verde dipping sauce, recipe follows

 

Heat vegetable oil in a medium sauté pan, add onions, green chiles, jalapenos, garlic and cumin and sauté until onions are translucent. In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste. Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 T. of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork. Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce. Cook’s Note: Make sure to flip so both sides cook evenly.

 

Orange Salsa Verde:

 

1 jar prepared salsa verde

1/4 C. fresh orange juice

1/8 tsp. cayenne pepper or 1/2 tsp. hot sauce (recommended: Tabasco)

 

In a large bowl combine all ingredients.

Stuffed Shells with Chicken and Arugula and Creamy Alfredo Sauce

Stuffed Shells with Chicken and Arugula and Creamy Alfredo Sauce

6 jumbo pasta shells (conchiglioni)

2 1/2 C. ricotta cheese

1/2 C. grated Parmesan

1 T. olive oil

2 cloves garlic, minced

2 C. arugula

2 C. chopped cooked chicken (rotisserie chicken works well)

1/2 tsp. salt

1/4 tsp. ground black pepper

4 T. butter

1 clove garlic, minced

2 T. all-purpose flour

2 C. heavy cream

1/2 C. milk

3 T. chopped fresh chives

1 C. plus 3 T. grated Parmesan

1 C. grape tomato halved

Italian parsley for garnish

 

Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside. Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside. Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 C. of the cheese filling and place in prepared baking dish. For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 C. Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 T. of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley. FNK Notes: Recipe makes too much filling

Mango Honey Chicken with Mango Slices

Mango Honey Chicken with Mango Slices

2 C. honey

1 C. mango juice

1/2 C. light brown sugar

1/2 lemon, juiced

1 (3 to 4-pound) whole rotisserie chicken

2 mangos, peeled and sliced 1-inch thick

Toothpicks, soaked in water for 10 minutes

1 bunch basil, for garnish

 

Preheat oven to 450 degrees F. For the glaze: In a saucepan over medium-high heat, combine the honey, mango juice, brown sugar and lemon juice. Bring to a boil and cook until the sauce coats the back of a spoon, about 5 minutes. Place chicken on a nonstick cookie sheet. Using a pastry brush, coat chicken with a generous amount of glaze. Place mango slices over breast meat to create a zebra stripe. Insert toothpicks to secure slices into chicken. Bake chicken just until warmed throughout, about 12 minutes. Remove chicken and discard toothpicks. Garnish with fresh basil.

Rotisserie Turkey Posole

Rotisserie Turkey Posole

2 T. vegetable oil, 2 turns of the pan

2 medium onions, chopped

4 cloves garlic, chopped

2 jalapeno peppers, seeded and finely chopped

1 T. ground cumin, a palm full

2 T. chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs

Coarse salt and pepper

1 C. beer

16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor

1 (15-ounce) can hominy (looks like jumbo corn and found on specialty food or canned vegetable aisle)

1 quart chicken stock (also stir in any leftover gravy)

1 1/2 to 2 pounds light and dark cooked turkey meat, chopped

1 lime, juiced

Finely chopped cilantro leaves, for garnish

Corn chips of choice, to top soup or dip

 

Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, 2 turns of the pan, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, chicken stock, any leftover gravy (up to 2 C.) and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to top or dip. You may use thick cut deli turkey breast or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens.

Individual Chicken Pot Pies

Individual Chicken Pot Pies

4 C. chicken broth

1 bouillon cube

1/2 C. (1 stick) butter

1 onion, finely chopped

2 large carrots cut in 1/2-inch rounds

1 rib celery, sliced

3 T. chopped chives

2 cloves garlic, chopped fine

Salt and freshly ground black pepper

1/2 C. all-purpose flour

1/4 C. heavy cream

3 T. dry sherry

1 store-bought 2-pound rotisserie chicken, shredded

1 (7-ounce) bag frozen pearl onions

1 (9-ounce) box frozen peas

2 (9-ounce) packages store-bought rolled out pie dough

1 egg beaten with 1 T. water

 

Preheat your oven to 375 degrees F. In a large saucepan heat chicken broth and bouillon cube over medium heat until hot. In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer. With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet. Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.