Tuesday, May 6, 2008

Chicken Salad

3 cups cooked chicken, diced (I toss 2 pounds of chicken breast into the crock pot with 1 cup of water and a dash of garlic powder)
1 cup celery, diced
1 cup blanched almonds, slivered
3/4 cup red seedless grapes, halved
1 cup mayo
1 tsp salt
1/2 tsp pepper
1/4 tsp curry powder

Mix all ingredients, serve atop pita bread, rolls or croissants and enjoy!

Cinnamon Mint Tea

Homemade Cinnamon Mint Tea Recipe
8 Cups water
2-3 cinnamon sticks
A handful of fresh mint leaves (about 10-15 leaves)
Dash of cinnamon powder
Your favorite sweetener

Bring the water to boil in a pot. Add the cinnamon stick and boil for another 10-15 minutes. Remove pot from heat and add the remaining ingredients. Cover and let sit for at least 5 minutes. Enjoy. You can refrigerate and serve cold.

Monday, May 5, 2008

Corn Chowder (knock off from Mimi's Cafe)

4 tablespoons butter or margarine
6 tablespoons onion, chopped
3/4 cup celery, large diced
2-1/2 cups hot water
2 cups raw potatoes, peeled and cut in 1/2" cubes
1 quart half & half
3 cups frozen corn, thawed
2 tablespoons sugar
2 teaspoons salt
1 pinch white pepper
1/2 teaspoon cayenne pepper
3 tablespoons flour

On medium heat, melt butter and simmer onion and celery for 5 minutes until soft, but not brown. Add water, potatoes, corn, and seasonings. Cover and simmer for 30 minutes, or until potatoes are barely tender. Whisk the flour into 1 cup of the half and half, and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes, until the soup has thickened to a creamy consistency. Add cayenne pepper, salt and pepper to taste. To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5-10 minutes.

Pasta Milano (knock off from Macaroni Grill)

3 oz. butter or olive oil
1/2 lb. grilled chicken, sliced
6 oz. sun-dried tomatoes, chopped
1/2 pound mushrooms, sliced
3 tablespoons fresh Parmesan cheese, finely grated
16 oz. roasted garlic cream sauce (recipe follows)
1 pound bowtie pasta

Cook the pasta as directed on package. Meanwhile, melt butter or oil over medium-high heat; add mushrooms and sauté for about 30 seconds. Stir in the sun-dried tomatoes. Add the roasted garlic cream sauce and Parmesan; heat thoroughly. Add cooked chicken. Remove pasta from water and drain. Add pasta to the sauté pan and mix well. Garnish with additional Parmesan cheese.

Roasted Garlic Cream Sauce
1 pint heavy cream
1/2 head roasted garlic
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, coarsely chopped
1 teaspoon salt
1/2 cup Parmesan cheese, grated

In a blender, process cream and roasted garlic until smooth. In a large saucepan, combine garlic cream, pepper, and parsley. Bring to a boil then simmer for 15 minutes. Add salt and Parmesan to mixture. Stir until sauce has thickened.

Sunday, May 4, 2008

Simple Dessert Cream Puffs

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Your favorite prepared pudding

Preheat oven to 425 degrees. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes until golden brown. Centers should be dry. When the shells are cool, carefully cut open. Fill bottom half with pudding and replace top. Dust with powdered sugar or dollop with chocolate ganache and whipped cream.