Traditional Chicken Salad

This recipe reminds me of the delicious chicken salad sandwich I had a few times at the Mockingbird Cafe in Warsaw! I love the various textures with grapes, pecans, and celery.
Note: I seasoned my chicken with salt & pepper and realized, after the fact, that I should have tasted the mixture prior to adding additional salt and pepper into the recipe. It was a little over-salted, but no complaints from the husband so it wasn't terrible :) I ended up adding more sour cream to balance out the salt, but I will remember this next time around!

Ingredients:

• 1 cup mayonnaise
• 1 cup sour cream
• 2 tbs. chopped fresh tarragon (I used 2 tsp. dried)
• 3/4 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. ground black pepper
• 3 cups chopped cooked chicken
• 2 cups halved red grapes
• 1 cup chopped celery
• 1 cup chopped toasted

Croissants
Green leaf lettuce

In a large bowl, stirl together mayonnaise and next 5 ingredients. Add chicken and next 3 ingredients, stirring to combine. Cover and refrigerate up to 3 days. Serve on croissants with lettuce, if desired.

Makes 7 cups

Recipe: Cooking with Paula Deen, March/April 2014 issue

One Pan Mexican Quinoa

INGREDIENTS

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Recipe: http://damndelicious.net

Creamy Spinach Tomato Tortellini

This was a huge hit.  Flavoring was perfect! I've had a hard time finding an alfredo recipe that I like, but after trying this one, I think I may have finally found it! It was creamy, yet with the addition of the spinach and tomatoes, didn't seem as heavy as some others I have tried.  Definitely a keeper.

The only modification that my husband, the carnivore, would add is grilled chicken.  But in my opinion, it's great just as it is!

Ingredients

• 1 bag regular sized Barilla three cheese tortellini (8 oz) or 16 oz fresh tortellini in the refrigerated section of your grocery store
• 2 teaspoon minced garlic
• 1 cup chopped fresh spinach
• 1 (14.5 ounce) can petite diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon onion flakes
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half
• 1/4 cup grated Parmesan cheese

Instructions

1. Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the bag for boiling time.
2. While the tortellini is boiling, chop the spinach roughly.
3. Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it. Sautee it briefly until fragrant, about thirty seconds or so.
4. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
5. Cook and stir over medium high heat until the mixture begins to bubble.
6. In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
7. Add the creamy mixture into the the skillet along with the parmesan cheese.
8. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
9. Add the drained tortellini and mix together gently.

Recipe: www.bombshellbling.com

Baked Chicken and Spinach Flautas

These were fabulous! I had never boiled chicken in beer and seasoned after shredding, but this may be my new method when cooking Mexican food.  Very tasty! I had a bit more chicken left over so will remember to add more cheese and spinach/jalapeno mix to the recipe next time to make a few more flautas.  Enjoy!

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)- (I used chicken breasts)
• 16 ounces Beer (or chicken broth)
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded- (I couldn't find this cheese, so I used pepper jack)
• 1 teaspoon Olive Oil, or cooking spray
• Salsa (and sour cream), for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Recipe: www.healthy-delicious.com

Birds' Nests

Ingredients

• 1 tablespoon of unsalted butter, for greasing the muffin pan
• 6 ounces (1/2 bag) of semi-sweet chocolate chips
• 6 ounces (1/2 bag) of butterscotch chips
• 1 cup creamy peanut butter
• 6 ounces (1/2 of a large bag) of chow mein noodles
• 36 mini Cadbury eggs

Instructions

1. Generously grease the wells of a muffin pan with the butter (this will help later when you are taking out the chilled nests).

2. In a large microwave-proof bowl, heat the chocolate and butterscotch chips in 30 second intervals until thoroughly melted, stirring after each increment.**It only took me two 30-second intervals.

3. Once melted, add the peanut butter to the chocolate/butterscotch mixture, mixing well until smooth and completely combined.

4. Carefully add the chow mein noodles, stirring with a wooden spoon or rubber spatula, until completely coated.

5. Using a large spoon, mold the mixture into the wells of your muffin tin, indenting the tops slightly with the back of the spoon.

6.  Chill the nests until hardened, about 1 hour or so.

7.  Once chilled, gently remove the nests from the muffin tin.***I used a butter knife as a lever to pop them out-this seemed to work.

8.  Place three eggs (or colored jelly beans!) on the tops of each nest.

Servings: 12

Recipe: www.thecurvycarrot.com

Jelly Bean Easter Bark

Ingredients:

• 2 cups (12-oz. pkg.) white choc. chips
• 2 teaspoons vegetable shortening
• 1/2 cup WONKA® SweeTARTS® Jelly Beans,divided

LINE baking sheet with wax paper.

MICROWAVE morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in 1/4 cup SweeTarts Jelly Beans.

SPREAD mixture to 1/4-inch thickness on prepared baking sheet. Sprinkle with remaining 1/4 cup SweeTarts Jelly Beans. Refrigerate for about 15 minutes or until firm. Break into pieces. Store in airtight container at room temperature. 

Recipe: www.verybestbaking.com

One Pot Chili Mac and Cheese

Ingredients:

• 1 tbs. olive oil
• 2 cloves garlic
• 1 onion, diced
• 8 ounces ground beef
• 4 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 3/4 cup canned white kidney beans, drained and rinsed
• 3/4 cup canned kidney beans, drained and rinsed
• 2 tsp. chili powder
• 1 1/2 tsp. cumin
• kosher salt and freshly ground black pepper, to taste
• 10 ounces elbow pasta
• 3/4 cup shredded cheddar cheese
• 2 tbs. chopped fresh parsley leaves

Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.

Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.

Remove from heat. Top with cheese and cover until melted, about 2 minutes.

Serve immediately, garnished with parsley, if desired.

Recipe: http://damndelicious.net/2014/03/15/one-pot-chili-mac-cheese/