Chicken Salad with Dill

A nice twist on our traditional chicken salads that have been served at numerous showers!

• 2 cups shredded cooked chicken breast
• 1 cup seedless red grapes, halved
• 1/2 cup chopped cashews
• 1 celery rib, chopped
• 1/3 cup grated Parmesan cheese
• 1 green onion, chopped
• 1/2 cup mayonnaise
• 1/3 cup buttermilk
• 2 teaspoons lemon juice
• 1 teaspoon dill weed
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 4 croissants, split

• In a small bowl, combine the first six ingredients. In another bowl, whisk mayonnaise, buttermilk, lemon juice and seasonings. Pour over chicken mixture; mix well. Spoon chicken salad onto croissant bottoms. Replace tops.

Reuben Flatbread

Dang that St.Patrick's Day got by without me knowing about this delicious easy dish.  But I love Reuben's any time and after spending the day with daughter Brandi- we ate these at Rooster's Brewing Company and Grill in Odgen.  They were so good I had to come home and whip them up. Easy peesy.

 

 

I like the Stonefire Naan bread found at our local stores.  The amounts would vary depending on the size of the flatbread.  This isn't rocket science.  If I can figure it out, anyone can!

Spread a couple of tablespoons of Thousand Island dressing on top  of the flatbread.  Top with several thin layers of corned beef deli slices, topped with drained sauerkraut, topped with a titch more dressing and mixed cheeses on top.  I also took a few slices of the corned beef and made a tuck in it so I had a little bowl- like at the restaurant- and put a dab of dressing and more kraut for a garnish on top.  Bake at 350 for about 10 minutes.  Garnish on top with chopped green onions, tomatoes if you like or parsley.

Chicken, Leek and Brie Pie

I've been wanting to play a little with puff pastry...and found this recipe that I had tabbed on Pinterest.  I used diced rotisserie chicken and it worked.  However, I think the recipe lacked a little surprise....and I've decided that next time I'll add some diced tart apples to the chicken mixture or some apple butter. Or cranberries.  It was fun to make and would be a good appetizer or to accompany fall soup.

Chicken, Leek and Brie Pie

2 large square sheets puff pastry

1 oz (25g) butter

1 leek thinly sliced

3 cloves garlic crushed

14 oz (400g) skinless chicken breast diced into 1 inch cubes

½ cup white wine

½ cup chicken stock

2 tablespoons cornflour

¼ cup cold water

3.5 oz (100g) brie thinly sliced

¼ cup parsley chopped (I used dry)

1 free-range egg lightly beaten

salt and pepper

Instructions

1. Thaw pastry on bench and heat oven to 390 (200C) and line a cookie tray with parchment paper.
2. In a medium sized saucepan over a medium heat, melt the butter and cook down the garlic and leek for around 8 minutes until soft. Add chicken and cook through.
3. Add the wine and stock to the saucepan and continue to cook for 5 minutes. Season with salty and pepper.
4. In a small bowl mix together the cornflour and water to create a paste. Add this to the chicken mixture along with the chopped parsley. Mix through and remove from heat.
5. Take the first sheet of the puff pastry and place on a cutting board. Leaving a 1 ½ inch boarder around all sides make about 8 evenly spaced slits along the width of the pastry sheet.
6. Place the second sheet on the cookie tray and spoon the chicken mixture into the center. Spread the mixture out, leaving a 1 ½ inch boarder. Place the slices of brie on top. With a pastry brush (or your finger), brush some of the beaten egg around this boarder. Place the first sheet on top of the second, press down the boarder with your fingers and brush the egg over the top of the pie. Sprinkle parsley on top.
7. Cook for around 20 minutes until the pastry is golden brown. Let stand for 5 minutes before cutting.

recipe by:  almondtozest.com

Turkey Sandwiches with Caramelized Onions and Charmoula Mayo

French Turkey Dip seems to be a new hot sandwich (ha- it is hot!)- at some new restaurants.  Okay, to be honest, I have no idea what else is served at these restaurants because I HAVE to have the Turkey Dip- think Knickerbockers and also Even Stevens. )  Served with caramelized onions- and oh my gosh- a little wickedness (and sometimes cheese) mixed in on a wonderful ciabatta or?

Chef Valene ended up making these for Lake Powell and she used Smoked Chicken and then the dipping sauce I make with sweet tamale cakes

-Southwestern Sauce1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder

  I also found this one to try on the Internet: 



Charmoula Mayonnaise

Yield: Makes about 1 2/3 cups             

    Ingredients

• 1 1/2 cups mayonnaise
• 1/2 cup loosely packed cilantro
• 1/2 cup loosely packed flat-leaf parsley sprigs
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh ginger
• 1 clove garlic

• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne

Preparation

In a food processor, combine all ingredients and whirl until smooth.

Carmelize the onions slowly in a bit of butter and olive oil. (It takes about 15 minutes to get a good color on the onions with medium heat.  Don't burn.  Nice and slow.) Yum Yum Yum.  Get a good Ciabatta roll- spread sauce on one side and favorite cheese (we used Havarti) on the other and lightly toast.  Pile high with carmelized onions and sliced turkey.  Marvelous!!!!!

Mussakhan

We have a restaurant in neighboring suburb Holladay that  friend Nilda introduced me to- Layla's Grill.  The owners are from Egypt and Lebanon.  Nilda picked my dish....a Lebanese sandwich with a thin slightly crunchy flatbread-like covering- filled with chicken and lots and lots of caramelized onions and a tasty seasoning called Sumac (Su-Mock) (not to be confused with the poisonous sumac tree.)  Sumac has a tart, lemony punch to it.  I loved going to a great Mediterranean market here called The Black Cherry.  What a beautiful little market and filled with all sorts of things I can't wait to try.

Mussakhan in Arabic means "heated up" but truly it isn't a spicy hot dish.  I prepared this dish for  our Creative Cooking class and said in many countries where this is served, rather than a sandwich, torn pita in put in the bottom of a dish, topped by the chicken/onion mixture, then more torn pita on top.  You bake it until the pita is crisp and it is eaten with fingers- the pita scooping up the filling like nachos.  One of the gals in class, whose husband is a pilot, said actually they cover a large table with a plastic tablecloth, then dump the dish into the middle and everyone digs in.  And you only use your right hand.  (The gal actually said your left hand but I looked it up.  Right hand=good manners.)

Mussakhan- my version

1 package of chicken thighs (about 6 pieces)
1 large yellow onion sliced in rings
3 T. sumac  (if you can't find it locally, you can order it on Amazon)
1/2 cup chicken broth
salt and pepper to taste

flatbread or Lebanese bread or pitas

pinenuts
small container plain Greek yogurt
1/2-1 cup chopped and drained tomatoes
a squeeze of fresh lemon

Cook your onions in a small amount of olive oil. Don't cook too high...this is a slow (about 20 minutes) process to caramelize the onions.  Stir occasionally until the onions are soft and golden. Sprinkle 2 T. of the sumac on onions and set aside.

In the same skillet, add a little more oil and cook the chicken until lightly done (don't overcook)  I actually did mine in a pressure cooker.  when the chicken is done and cooled, diced up as small as you can.

Mix the chicken and onions together, add salt and pepper.

In a separate dish, mix the yogurt, tomatoes and lemon together.

Assemble your sandwiches like burritos with a couple of T. of the yogurt mixture, and several of the meat mixture.  Roll them up as you prefer. and  place in a cooking dish.   For the cooking class, I cut the large Lebanese bread into 4 and rolled each one.  Pour the chicken broth over the sandwiches and sprinkle the last 1 T. of sumac on top plus pine nuts.  Bake in a preheated 350 degree oven for about 20 minutes until the bread is golden and crisp.  Serve while warm.

I've made this several times now and found I can freeze the meat and onion mixture for future uses.  I'll go back to the Black Cherry to take a picture of the flatbread I used.  It need to be thin.  I tried a honey wheat flatbread from the regular grocery and that was the only taste that really came through.  You want a plain bread.  Yum!

Mango and Apple Salsa

Last week I sent out invitations to my Bucket group....to my Bucket Full of Apples celebration!

 

I have so many apple recipes I love, but I finally settled on this menu.  Perfect for a fall luncheon.

 

My Apple Party menu:

 

grilled smoked ham and cheese with apple butter pinions

mango and apple salsa with chips

Autumn Salad (with apples, pears, Swiss cheese, cashews)

 

Dessert-  Caramel Apple Cheesecake Bars

 

Favors:  Toffee Cream Cheese Dip with Green Apple

 

 

 

 

Mango and Apple Salsa

 

2 mangoes

2 apples

1/4-1/2 cup diced purple onion (I prefer lighter on the onion)

cilantro (about 2 T. dried)

juice of 2 limes (I actually used a couple of Tbsp. of limeade concentrate)

salt to taste

Put all ingredients in a food processor and chop. Pour lime juice over top and stir in. Add salt to taste. Serve with chips. 






 

Black Forest Ham and Cheese and Apple Butter Paninis

I had this wonderful grilled sandwich at friend, Linda Midgley's home years ago and it is one I think of during fall.  As I was hosting a Bucket of Apples party- this recipe came to mind.  I think everyone loved it.  I actually made the apple butter from a crockpot recipe I pinned.  It is easy to do overnight but that you buy in the store, of course, can be used. (see other recipes for today on Apple Party label to the right.)

Black Forest Ham and Cheese and Apple Butter Paninis
 
black forest ham
smoked cheddar cheese (or for my Bucket, I used Havarti- a bit milder)
apple butter (the secret ingredient!!!!)
good bread... sourdough,  honey wheat, etc.

Butter the outside of two slices of bread for each sandwich and spread the insides of both pieces with apple butter. Then pile on the ham and cheese. Put sandwich together. Grill on griddle or in a Panini maker. The apple butter is such a delightful surprise!

Chicken Curry Wraps

Dear friend, funny Kathy (you know how I re-name people) served these delicious wraps at our Bucket group this week (for the rest of the story- see www.constantgrowingamazement.blogspot.com)

So delicious I've been craving them ever since.  For a similar recipe, on this blog, hit the salad button to the left or on my site, search for Curried Chicken Salad with Grapes.  My recipe calls for chutney and cashews.  Check them both out.

Really.   I want one.  Right now.

Kathy's Chicken Curry Wraps

4 lbs. chicken tenders, cooked and shredded
1 1/2 cups mayonnaise (could substitute yogurt for part)
4 T. (yep, that's right) curry powder
4 tsp. Worcestershire sauce
1/3 cup prepared mustard
3/4 cups sugar
1 cup raisins  

6 large spinach (or any) tortillas

Mix all the ingredients together.

Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

 Secure with toothpicks.

Reuben Egg Roll

Since I hosted Bon Appetit the day after St. Patrick's Day- I wanted a titch of Irish but nothing overwhelming.  These Reuben egg rolls fit the bill:

Reuben Egg Rolls

• 2 cups of cooked corned beef, diced  (I used just the package chipped beef and diced it up)
• 1 cup of green cabbage, finely shredded
• 1/2 cup of cooked sauerkraut  (press out the liquid as best as you can)
• about 1/2-3/4 cup Swiss cheese, diced or shredded
• 2 T. Thousand Island dressing
• Spring  (Egg roll) Roll Wrappers
• 1 egg, beaten (or use water)
• canola oil for deep frying
• Thousand Island Dressing for dipping

Mix the corned beef, cabbage, sauerkraut, dressing and Swiss cheese in a large bowl. 

Lay a wrapper with the points of the wrapper facing you, like a diamond. Take about 3-4 tablespoons of the mixture and place it on the wrapper closest to you. Fold over, and tuck the mixture in, then fold the sides in and continue to roll until you have a few inches of the wrapper exposed. With a pastry brush, brush on the beaten egg, fold over the remaining edges, and properly seal. I didn't use egg, just water and it worked just fine.  Repeat until all of the egg rolls are finished. This should make about 8-10 egg rolls.

Heat your oil in a pan to 350 degrees.  When up to temperature, carefully add  egg rolls into your heated oil and fry for about 5-7 minutes, or until golden brown. Remove the egg rolls with tongs onto paper towels to drain.  Serve with additional dressing.

recipe tweeked from www.simplecomfortfood.com- thanks!

Mock Pepper Steak Sandwiches

My daughter's darling friend, Dennilynn shared this steak sandwich recipe with me.  It uses ground beef instead of steak.  I actually like the texture of it since sometimes it is hit-and-miss with steak tenderness.  It doesn't taste anything like "Manwich" kind of sandwiches.  I think you'll really like it.  It is quick and easy and would be a great freezer meal.

Mock Pepper Steak Sandwiches

1 lb ground beef, cooked and drained
red pepper, diced
green pepper, diced
2 tomatoes, diced
ajus packet

Cook hamburger and add peppers and tomatoes to it. Let stand for 10 minutes. Add ajus packet seasoning and then fill the packet with water and add that. Let simmer for 15 minutes. Serve on a bun (sandwich style or open faced) and top with mozzorella cheese.

Funeral Rolls

Funeral Rolls or Ham and Cheese Sliders have been big on Pinterest right now.  For some people they are a blast from the past (funerals in the south).....for others they are new and trendy (i.e. sliders)  But for me- just plain delicious!  I think I will definitely be requesting these for my funeral luncheon!


There are a few variations of the recipe.  I'll try and include those.  I had never heard of King's Hawaiian rolls but just ask at your grocery and they probably have them.  I found mine in Utah at several stores by the rotisserie chickens.  I'm sure you could use regular bakery rolls but these are a sweeter roll with great texture so try them first.  I'll put the recipe for 24 but you can also buy the rolls in 6 packs.  You can eyeball the marinade and make a couple at a time. (even for breakfast.  Don't tell.)  I actually made them (in this picture) with turkey and cheese, since I'm a turkey rather than ham girl....and they were good but I think I even like the ham better.


Funeral Rolls or Ham and Cheese Sliders


24 King Hawaiian rolls
24 pieces of honey ham (or any)
24 pieces of swiss cheese (I've tried Havarti and Muenster.  Both good)
1/3 cup may AND 1/3 cup Miracle Whip.  
NOTE:  I actually used herbed soft cream cheese instead of the mayo/Miracle Whip.  It's my favorite.


I sliced the rolls all stuck together horizontally for ease.  Spread the cream cheese or mayo on the bottom half of the roll.  Layer the ham and cheese.  The sandwiches will be cut so don't worry about overlapping.  Then cut the sandwiches individually.  I have actually baked them all together but I like the marinade over all sides of the rolls.


Marinade:
1 cube butter
1 T. poppy seeds (some leave out.  I love them in.)
1 T. yellow mustard
1 T. minced onion flakes (or I used 1 tsp. onion salt.  Both taste great. Kids might eat the salt better.)
1 tsp. Worchestershire sauce
(some recipes also added 2 T. of brown sugar.  It isn't necessary but I tried just 1 T.  Liked it.  Either or...)


Melt and stir the marinade all together then brush or dip the rolls, including sides in the marinade.  Pour the rest over the top.  Let sit for at least 10 minutes, then cover with foil and bake for 15-18 minutes until all the cheese is melted.  Uncovered (and some say let make another minute or two to toast the top.  This isn't feasible if you are making a ton for a party...and you have to be careful not to burn.  Learn from my experience.)  Serve warm.  You can wrap these in foil individually and serve for a large gathering.  Funerals in some cases.  I'm thinking our Eggstravaganza in the near future.  LOVE THESE!