September 15th, 2007 by alice
Tags: Chicken, Pinwheels, Quesadilla, Rachael, Ray
INGREDIENTS
- 4largeflour tortillas
- 2cups shreddedmonterey jack cheese
- 1cupchipotle salsa
- 3cups rotisserieroasted chicken meat, still warm
DIRECTIONS
- Heat a large skillet over medium heat.
- Add flour tortillas and blister 1 side of tortilla, turn over, and top cheese.
- Then topwith 1/4 cup salsa, spreading it evenly.
- Top with 1/2 cup chicken; roll into a log.
- Let stand a minute, and cut into wheels.
- Repeat with remaining ingredients.
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September 15th, 2007 by alice
Tags: Chicken, Csirke, Paprika, Paprikash
INGREDIENTS
- 1 (8 ounce)packagefresh mushrooms, sliced
- 1mediumonion, sliced
- 1teaspoon mincedgarlic
- 5tablespoonsmargarine, divided
- 2tablespoonspaprika
- 1tablespoonvinegar
- 1/3cupall-purpose flour
- 1/4teaspoonsalt
- 1/4teaspooncelery salt
- 1/4teaspoonfresh ground pepper
- 3-4boneless skinless chicken breast halves
- 1cupwater
- 1teaspoonchicken bouillon granules
- 1 (16 ounce)cartonsour cream
- 1 (8 ounce)packagemedium egg noodles
- choppedfresh parsleyor fresh cilantro, to taste
DIRECTIONS
- Melt 1 tbsp margarine in a large skillet.Cook mushrooms over medium heat until medium tender.Drain moisture from skillet.Melt another 3 tbsp margarine in the skillet, adding sliced onions and garlic.Cook until onions are tender.
- Meanwhile, mix flour and next 3 ingredients.Dredge the chicken breasts through the flour mixture.Place in the skillet with the vegetables, pushing them up against the side so the chicken will brown.Cook 3 to 4 minutes on each side, or until golden brown.Add water and chicken bouillon granules.Heat to a boil, then reduce to low and cover for 1 hour.
- Prepare the egg noodles according to the directions.Add 2 tbsp margarine and parsley/cilantro to taste.
- While the noodles are finishing up, remove the chicken from the heat.Add the sour cream.Add salt and pepper as needed.
- I prefer to cut my chicken up into bite size pieces and mix with the noodles.Another option is to serve the chicken on top of the noodles, topped with the sauce.It is just easier for kids and the “knife-challenged” to eat it if it is already cut up!
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September 15th, 2007 by alice
Tags: Balls, Cajun, Deens, Paula, Seafood
INGREDIENTS
- 1/2lb cleaned and peeledcooked shrimp
- 1 (6 ounce)cancrabmeat
- 1 (6 ounce)cansalmon, bones removed
- 1 (7 ounce)cancorn kernels, drained
- 1cupcooked white rice, leftover is fine
- 1tablespooncajun seasoning
- 1/2cup preparedtartar sauce, plus more for serving
- 1tablespoongrainy mustard
- 2tablespoonsdried parsley flakes
- salt & freshly ground black pepper
- 2eggs, beaten, divided
- 1/4cupdried breadcrumbs
- peanut oil, for frying
- lemon wedges, for serving
DIRECTIONS
- Pulse the shrimp in a food processor until finely chopped.
- Transfer the shrimp into a large mixing bowl.
- Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.
- Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs.
- Deep-fry in 350 degree F oil until golden brown.
- Drain on paper towels.
- Serve with lemon wedges and more tartar or remoulade sauce for dipping.
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September 15th, 2007 by alice
Tags: Chicken, Creole, Fry, Stir, Vegetable
INGREDIENTS
- 8ouncesboneless skinless chicken breasts, cut into strips
- 3ounces slicedbell peppers(yellow, orange, green, red)
- 1cup cannedokra, with juice
- 4ouncesgrape tomatoes, halved(about 20 tomatoes)
- 2ounces choppedcelery(about 1/2 cup)
- 1tablespoonfat-free margarine
- 3teaspoonscajun spicesor creole seasoning
- 3/4teaspoonSplenda sugar substitute
- 1/4teaspoonthyme
- 1tablespoonparsley
- cooked brown rice
DIRECTIONS
- Spray skillet with non-stick spray.
- Add chicken and thyme and cook over medium heat for 5-7 minutes, until browned.
- Add peppers and celery and stir fry for 5 minutes.
- Add okra, tomatoes, Cajun seasoning, and Splenda, and mix well.Bring to a boil.
- Reduce heat, cover, and simmer for 5 minutes.
- Uncover and cook for 3 more minutes.
- Add margarine and parsley and mix well.Serve over hot rice.
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September 15th, 2007 by alice
Tags: Caviarppetizer, Red, Salmon, Smoked
INGREDIENTS
- 8ounces barneufchatel cheese
- 1bunchscallions, greens only, chopped fine
- 2-3ounces redsalmon roeor lumpfish caviaror smoked salmon, chopped fine
- black olives(to garnish)
DIRECTIONS
- Place the cheese on any plate and press the finely chopped scallion greens thickly on it.
- Put the plate you’re serving it on on top of the scallions and cheese and invert onto the serving plate.
- Spoon the caviar or press the chopped smoked salmon on top of the cream cheese.
- Can refrigerate a few hours or serve immediately.
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