Suzanne’s Chicken Salad 2016

The basic recipe belonged to my Great Aunt.  I  I used Hellman’s Roasted Garlic Mayonaise instead of plain Mayonaise. I also leave out the egg because I do not care for boiled eggs in my chicken salad. I seasoned the chicken with McCormick’s Garlic and Herb no salt seasoning while it is cooking. I also toasted the almonds in a pan on the stove in a tad of garlic butter. I use prechopped celery when i can and buy my almonds already slivered.  The original recipe called for chopped but I find it is easier to debone if you just shred it with two forks

5 Bone in Skin on Chicken Breast Halves cooked and shredded
1 c chopped celery
2 c seedless red or green grapes (halved)
1 c slivered almonds (toasted)
1 c Hellman’s Roasted Garlic Mayonnaise
1 c sour cream
4 hard cooked eggs, chopped optional

Boil Chicken in lightly salted water 30 minutes let cool and then shred instead of chop.
Combine first 4 ingredients in large bowl. Stir mayonnaise and sour cream together and mix with chicken, add celery, grapes, and almonds, then fold in eggs. Refrigerate until ready to serve.

Suzanne’s Salmon Sauté with Pine Nut Couscous

My inspiration for this recipe came from my husbands favorite chicken dish.   The story behind this recipe is that hubby and I were on a business trip staying in a hotel with a kitchenette.    The kitchenette is very small so we do not have an oven to bake in.  We do have a cook top and a microwave.   I just could not get behind the idea of nuking salmon even though they are individually wrapped and package says they are microwavable.    For those of you wishing to cut your prep time down can buy your veggies pre chopped if you choose.  I do 9 times out of 10.  For those who cannot eat pasta feel free to substitute Quinoa or Brown Rice if you wish.   Another note you can cook your salmon a number of ways this was the easiest way considering all we had was a cook top and a microwave.

4 Salmon filets

1 red pepper chopped

1 yellow pepper chopped

1 green pepper chopped

parsley for garnish (Fresh or Dried)  I use dried

1 box pine nut couscous (Quinoa or Brown Rice Can Be substituted)

1 pkg  crumbled sundried tomato feta cheese

1 tbsp lemon juice

mrs dash garden herb seasoning no salt added season to taste

Cook your couscous rice or Quinoa in Chicken Stock following directions on the box.

Combine your feta cheese, peppers, and lemon juice and set aside.   

Season with Mrs Dash  and Sauté your Salmon until it flakes usually 10 min.

Once your couscous, rice, or Quinoa is done combine that with the

Feta, Pepper Mixture and garnish with Parsley.  Top your fish with the

leftover Feta, Pepper Mixture

Mediterranean Quinoa Salad

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 8
"Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that
is equally good warm or cold."
Ingredients:
2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts – cut into bite
size pieces
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup chopped kalamata olives
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon salt
2/3 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil
Directions:
1.     Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to
medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
Discard the garlic clove and scrape the quinoa into a large bowl.
2.     Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa.
Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed.
Serve warm or refrigerate and serve cold.

Peanut Butter Rice Krispy Treats

A few years ago at a family gathering over at my cousins house we were asked to bring a dish. I brought a dessert that is so good. Everyone asked for the recipe so here it is.

1 16 oz package of chocolate almond bark

1/2 cup crunchy peanut butter

3 cups rice krispies

8 oz lightly salted or unsalted peanuts

2 large handfuls of small marshmallows

Melt almond bark in microwave for approximately 2 minutes. If not

completely melted, stir and microwave again at 15 to 30 sec intervals

until melted. Stir in peanut butter. Allow mixture to cool enough so

that the marshmallows won’t melt when added. Stir in rice krispies,

peanuts and marshmallows. Drop by tablespoons onto wax paper.

Quinoa Pilaf

A few months ago I posted a recipe for stuffed peppers using orzo.   I had a friend ask if you could substitute Quinoa for the orzo and I said that I did not see why you could not if you can’t eat anything with wheat or gluten in it.  Quinoa is a good alternative. A few weeks ago I made some Quinoa following the basic cooking directions on the box.   I used chicken stock instead of water for flavor.   I not dislike it  I still thought that it lacked something in the flavor department.   While my husband and I were trying to come up with ways to add flavor to the Quinoa he came across this recipe.

I was thinking that this might make a good side dish for Feta Chicken Bake.

Cajun Red Beans and Rice

Cajun red beans and rice

Ingredients

1 lb kielbasa

1 clove garlic, chopped

1 medium onion, chopped

1 green pepper, chopped

2 15-oz. cans red kidney beans

1/2 teaspoon paprika

1/2 teaspoon Cajun seasoning

Preparation

Cut sausage into bite-sized pieces and brown. Add garlic, onions, and pepper and brown. Add beans and seasonings. Barely cover with water and simmer for about 30 minutes. Serve over rice.

Braised Sirloin Tips

Braised sirloin tips

Ingredients

2 tablespoons shortening

2 lbs. beef tips cut into 1 inch cubes

1 10-1/2 oz. can beef consomme

1/2 cup burgundy (or cranberry juice)

2 tablespoons soy sauce

1 clove garlic, chopped finely

1/4 teaspoon pepper

1/4 teaspoon onion salt

2 tablespoons cornstarch

1/4 cup water

4 cups cooked rice

Preparation

Melt shortening and brown meat in a large skillet. Stir in consomme, wine, soy sauce, garlic, and onion salt. Heat to boiling. Reduce heat and simmer for 1 hour. Blend cornstarch and waterand stir into meat mixture gradually. Cook, stirring constantly until mixture thickens and boils. Continue cooking for about 1 minute. Serve over rice.

Beef Pasta and Mushroom Soup

wordpress Tags: Beef, Pasta, Soup, Mushroom, Cooking, Recipes

Beef Pasta and Mushroom Soup

Prep Time:35 min

Start to Finish:35 min

Makes:6 servings

Ingredients

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

6 cups hot water

1 box Hamburger Helper® beef pasta

1/2 teaspoon dried basil leaves, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium cloves garlic, finely chopped

1 can (4 oz) Green Giant® mushroom pieces and stems, drained

2 tablespoons dry red wine, if desired

2 tablespoons chopped fresh parsley

Directions

1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally,
until beef is brown; drain.

2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.

3. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine.
Cover; cook 10 minutes longer. Stir in parsley.

Tuscan Chicken Simmer

Found this recipe over at Kraft.com
4 small boneless skinless chicken breast halves (1 lb.)
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup water
1/4 cup  pesto
2 cups grape or cherry tomatoes
1 cup  KRAFT Finely Shredded Italian* Five Cheese Blend

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid.
Cook 5 to 7 min. on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; keep warm.

REDUCE heat to medium. Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, 2 min. or until
heated through, stirring occasionally.

RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through.
Sprinkle with shredded cheese.

Volcano Salmon Salad

I am not sure where I originally found this recipe but it makes for a nice summertime dinner dish.

1 lb skinned salmon fillet
1 tbl olive oil plus
1 tsp olive oil
1/4 cup fresh lemon juice
1/2 tsp kosher salt
2 tsp Asian chile sauce (sambal oelek) or more to taste
(or 1 tspn dried hot red pepper flakes)
4 cup cooked couscous or rice
1/2 bn watercress rinsed, separated
(or 2 tightly-packed cups washed, torn fresh spinach)
18 cherry tomatoes halved
1 cup minced fresh cilantro or Italian parsley

Instructions: Seafood Alternatives: catfish, snapper, halibut, mahi mahi, swordfish Rub each side of the salmon with 1/2 teaspoon of the olive oil. Grill the salmon over a medium-hot fire for 2 minutes per side to sear the outside. Continue grilling over moderate fire toward the edge of the grill until opaque through but still moist, 2 to 3 minutes per side. Alternatively, broil the salmon in the oven.

Stir together the lemon juice, salt, chile sauce and remaining 1 tablespoon oil for the dressing. In a large bowl, toss the couscous, watercress, tomatoes, cilantro and green onions.

Pour the dressing over the couscous mixture and toss well to coat. Break the salmon into large chunks, discarding any bone, and add it to the salad. Gently toss and serve.

This recipe yields 4 servings.

Comments: Spiked with chile sauce and citrusy cilantro, quick cooking couscous and salmon are the perfect foils for these fiery flavors of the East. Serve with warm, crusty bread.