Curried Chicken Salad

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This chicken salad has such a great flavor. 

I'ts another one of the recipes my sister and I used when we were catering lunches.

I like it best on a croissant, and if you use the cocktail croissants (which are not that small), 

it's not that high in calories or fat (2 ww pts per croissant).

If you don't use rotisserie chicken from the grocery store or leftovers, take the time to 

roast a couple of chicken breasts. I think it makes for more flavorful meat 

and a better texture than boiling it.

The chicken salad alone only has 7 points for a generous serving, 

but tastes like it would have much more.
There's less than 1/2 serving on each croissant,
so I would figure maybe 4-5 points per sandwich.

Very elegant tasting and great to entertain with.

Linked with Weekend Potluck and Foodie Friday.

Curried Chicken Salad

6 servings

3 cups cooked chicken

1/2 cup celery

1 tbsp relish

1 tbsp minced onion

1/4 cup golden raisins (or regular)

1 tsp curry

1/2 cup miracle whip, light

2 tsp vinegar

1/2 tsp salt

1/2 tsp sugar

1 1/2 tsp Dijon mustard

1/8 tsp celery seed

Stir together chicken, celery, relish, onion and raisins.

In a separate bowl, stir together remaining ingredients, pour over chicken and gently stir to blend.

Carne Asada Pizza

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Left over carne asada? 

Make Pizza!

I was trying to figure out what to do with my leftover Carne Asada, and then it hit me, 

I actually have leftover whole wheat pizza dough in the fridge. 

Perfect!

Normally, I would have rolled/formed the dough out onto parchment paper and placed

 it on my heated stone. I was out of paper so I just rolled it out onto the stone itself 

and it worked out fine.

I used my favorite pizza dough recipe found here, and substituted 1 1/2 cups of whole wheat

 flour for the white, which wasn't my intention at first, but was because I didn't have 

enough white flour. It turned out really good.

I kept it simple as far as ingredients go. 

Some olive oil drizzled over the rolled out dough, then topped with thinly sliced carne.

I sliced up some onion and yellow bell pepper into a bowl and tossed it with olive oil, 

Italian seasoning, salt and pepper and spread that over the top. 

Next, I sliced up some cherry tomatoes and added those, dotted on some feta, sprinkled on 

some cheddar and topped with freshly grated parmesan. A light sprinkling of salt , pepper and 

more Italian seasoning and another light drizzle of olive oil and it was ready to be placed

into a preheated 475 degree oven for about 15 minutes or so.

Delicious! We ate it with just a drizzle of salsa over it. Very yummy!

Guacamole Taquero

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I made my version of Guacamole Taquero (taco shop guacamole) to go with the 

Carne Asada I made the other night.

Here's the deal. I really like tomatillos and love all the salsas and sauces I've made with them, so the thought of making guacamole with them, sounded delicious. 

It was good, but I was a little thrown by the tartness of the guac.

Don't let this put you off trying it. Like I said, it was good. I think if I make it again, I'll use 1 or 2 tomatillos instead of 4 or add a touch of honey.

Guacamole Taquero

4 tomatillos

Handful of fresh parsley

2 garlic cloves, rough chop

2 tbsp lime juice

1/2 small onion

1 tsp cumin

1 jalapeno, remove seeds if desired

2 avocado

Salt and pepper, to taste

Place husked and washed tomatillos in a blender or food processor and puree (no water is needed). Add remaining ingredients and puree until smooth.

Carne Asada

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This Carne Asada turned out really good. 

I think the marinade was a perfect blend of ingredients and 

gave the steak great depth of flavor.

 

You need to let it rest just a few minutes before you slice it, 

and remember to slice it against the grain.

Really tasty wrapped in shells with a little

salsa fresca and Guacamole Taquero.

You can get the recipe and read more about the Guacamole here.

Linked with Rattlebridge Farm: Foodie Friday.

Carne Asada

2 lbs flank steak

4 garlic cloves, chopped

1 jalapeno, chopped (remove seeds if desired)

2 tbsp chopped parsley

Juice of 2 limes

Juice of 1 orange

2 tbsp white vinegar

1 tsp sugar

2 tbsp soy sauce

1 tsp oregano

1 tsp adobo (or cumin)

½ cup olive oil

1 cup beer

Fresh cracked pepper

Lay out steak in a baking dish. Whisk together remaining ingredients and pour over steak. Marinate at least 1 hour, up to 4 hours.

Remove steak from marinade and cook on a preheated grill, 7-10 minutes per side for medium rare, or until desired doneness.

Let rest for a couple minutes, then thinly slice at an angle, opposite direction of grain.

Asian Burgers with Pickled Cucumber and Red Onions

These Asian Burgers turned out awesome!

I was laying in bed one night about 4am (guess I should say early morning), couldn't sleep, so I started thinking about new ideas for recipes. That's normal, right?

Anyway, this is what I came up with. I'm glad I remembered it the next day, 

because I thought it was delicious.

Make the pickled veggies first, so they have time to hang out for a few.

I just stabbed a couple of holes in the chili with a sharp tipped knife and threw it into the bowl.

 I didn't want it overly spicy.

The spread isn't very photogenic, but easy to make and it suits the burger perfectly.

I always form my burgers with a hole in the center for more uniformed cooking. 

If you don't, they'll puff up in the middle.

Put it all together, and this is what you end up with. Very Yummy!

Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

Asian Burgers

2 lbs ground chuck

1/2 cup grated carrot

1/2 cup minced waterchestnuts

1 tsp ginger, grated

2 tbsp soy sauce (I used Tamari)

2 tbsp Hoisin sauce

1 clove garlic, grated

2 tsp sesame oil

1/2 tsp red pepper or 1 tsp chili sauce

1 tsp coriander

1 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

Burger Toppings: Pickled Cucumber and Red Onions, Napa Cabbage and Creamy Hoisin Spread.

Pickled Cucumbers and Red Onion: Stir together 2 tbsp water, 1/2 cup red wine vinegar, 1 red chili pepper, 2 tsp sugar, 1 tsp salt and pepper (to taste). Add 1 thinly sliced red onion and 1 peeled cucumber, cut in half, seeds removed and sliced. Set aside.

Creamy Hoisin Spread:  1/2 cup mayonnaise, 1/4 cup Hoisin sauce, 1 tbsp lime juice, pinch of cayenne pepper, salt and pepper to taste. Stir together and refrigerate until needed.

Stir together all burger ingredients, except ground chuck. Mix well; add ground beef and mix to combine. Make into 8 patties. Grill or cook on stovetop in a large frying pan.

Drizzle burger buns with olive oil and toast. Spread both sides with Hoisin Spread, lay a couple cabbage leaves on the bottom, add a cooked burger, then some cucumbers and onion. Place on the top of bun and enjoy.