Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

1/16/14

Spinach, Chicken and Bowtie Pasta Salad for 100





Salad for 100, anyone?
Last summer, I made this salad three times, in two months, for groups of 100 or more.
Spinach, Chicken and Bowtie Pasta Salad is one of my all-time favorite pasta salad recipes. Here's why:  It sits well at a gathering (no mayo in the dressing). Perfect for weddings, funerals, missionary farewells and homecomings, Girl's Camp, family reunions, church parties and school events.  It's easy to make in large quantities.  Even though it looks summery it can be made year-round. AND last, but not least, everyone loves it.
The original 12-15 serving recipe is posted here . I've had oodles of requests over the years for a large quantity recipe, so I decided it would be best to re-post the recipe with directions to feed 100.
Make sure to read my tips short story (below the recipe) for all of the info you'll ever need (or want) to make pasta salad for the masses.
Happy salad making, my friends.



Got Chicken?

First three layers. 

Starting to look like something I'm interested in eating...

This was taken at Girl's Camp. I think we served 300 with these salads.
It was like the loaves and fishes. Kind of. 




Spinach, Chicken and Bowtie Pasta Salad for 100
A Bountiful Kitchen, adapted from Favorites cookbook
print recipe

Pasta:
5 lbs Bowtie pasta

Salad dressing:
2 2/3 cups vegetable or canola oil
1 1/3 cups Veri Veri Teriyaki Sauce, shaken
2 2/3 cups cider vinegar
1 1/3 cups granulated sugar
2 teaspoons salt
2 teaspoons pepper

Salad ingredients (veggies and fruit) :
4 Costco tubs of Spinach ( 1 lb each)
8- 8 oz cans water chestnuts, drained and chopped into matchstick pieces
6 bunches green onions, chopped
48 oz - (1 large bag) Craisins 
12 cans mandarin oranges, drained well
2 cups sesame seeds, toasted
48 oz honey roasted peanuts or cashews

15 lbs chicken breasts, marinated (ingredients below), cooked, cooled and sliced

Teriyaki marinade for chicken:
6 cups soy sauce
2 cups sugar
1 Tablespoon or about 4 cloves garlic, crushed or chopped
1 Tablespoon pepper

Mix teriyaki marinade for chicken. 
Marinate chicken overnight, or at least 6 hours. Place the chicken in Ziplock bags and mix the marinade in a bowl, then pour into the bags over the chicken. The chicken may be taken directly from the freezer and set in the refrigerator in marinade for up to two days before cooking. 
After the chicken is marinated, place the drained chicken on baking sheets and broil the chicken for about 7-10 minutes (about 2-3 inches from element), or bake at 350 for about 45  minutes or until chicken is no longer pink in the middle.  Cool completely, trim off any fat and cut into slices. Set in refrigerator until ready to assemble salad. The chicken may be cooked up to three days before serving salad.
Discard any leftover marinade, DO NOT use the marinade in the salad dressing. 

Cook the pasta al dente, according to package directions. Drain, rinse quickly with cold water and toss with a tablespoon olive or canola oil  or a little of the Veri Teriyaki sauce and place in refrigerator in covered containers (I use gallon Ziplock bags) until ready to assemble salad. May be cooked up to three days before serving.

Blend the salad dressing ingredients together using large bowl or blender. Mix well. Keep refrigerated until ready to use.

Assembly:
May be done early in the day, or the day before serving.
Using two large containers, layer the ingredients to the salad in the following order (see photos)
Pasta, chicken, spinach, chopped water chestnuts, chopped green onions and Craisins. Make sure the water chestnuts are drained well.
Cover and refrigerate.
When ready to serve, add the following to the top of salad:
Drained mandarin oranges, toasted sesame seeds, honey roasted peanuts.
Mix the prepared salad dressing well, pour about 2 cups onto each container of salad, tossing gently so the mandarin oranges do not break apart. Add more salad dressing, sparingly, as needed.
Serve individually onto plates, or in a salad bowl.
Sprinkle with additional sesame seeds and nuts if desired.

Tips:
-This salad may be prepared in advance. When I'm making salads in large quantities, I usually start the day (or two) ahead with any of the steps that can be done early. Read this recipe carefully for instruction on make ahead.
-If you are serving this with a main dish, say at a barbecue, you may leave out the chicken. Or half the chicken (and marinade).
-This salad is a hearty serving of a main dish salad. It will yield 100 generous lunch size portions of salad. If served with a roll and dessert, it should satisfy most appetites. If you are serving the salad on a buffet, with other salads or sides, this should serve up to 150 as a side dish. 
-For the chicken, I buy Costco 10 lb bags of frozen- boneless, skinless chicken breasts. Usually the Tyson or Foster Farms brands. They are generally trimmed of most fat so the prep work is minimal regarding trimming the chicken. I use the chicken right out of the freezer, no thawing needed.
If you are trying to cut costs, use less chicken. This recipe may be adjusted to serve 100 with 10 lbs of chicken (instead of 15). Cut the teriyaki marinade for the chicken in half as well.
-Teriyaki Sauce for dressing on the salad- I like  Soy-Vay "Veri Veri Teriyaki"  for this recipe. It is highly concentrated, so you will use less than when using another brand. It can usually be purchased at most grocery stores and Walmart or Costco. I've also seen it online at Amazon.  Make sure to shake the bottle before using.
- Purchase Honey Roasted Planters Peanuts at Walmart in large size containers compared to the containers sold at the grocery, they are quite a bit less expensive. I love this recipe made with honey roasted cashews, but they cost quite a bit more than peanuts, so I usually stick with peanuts when making a large quantity.
-Less is more with regard to salad dressing. Use less dressing than you think you need initially. Let it sit for a few minutes and see how much has soaked into the pasta, and how much has settled to the bottom of the serving bowl. Add more dressing if needed. I rarely use all of the dressing.
-Purchase sesame seeds in bulk at the grocery in the health food aisle or in the Asian section of the grocery. The cost is significantly less than if purchased in the spice section.
-Toss the peanuts and the sesame seeds last onto the salad to preserve the crunch of the nuts.

9/9/13

Slow Cooker Honey Sesame Chicken




We are now two weeks into the new school year.
Adjustment time. As in- get my act together and figure out what I'm making for dinner before 6 pm.  I'm always looking for quick-fix dinner ideas. This recipe takes a little thought ahead of time, but you're set when the "What's for dinner??" question surfaces. It's simple and a complete meal when served with a dish of stir fried veggies.
The leftovers would be perfect for lunch served over some greens tossed with a little Balsamic dressing.
Lunch for Momma.
That's what I'm talking about.




Slow Cooker Sesame Chicken
Adapted from LDS Living Magazine online
print recipe

4 boneless, skinless chicken breasts, fresh or frozen*
1/2 cup honey
½ cup soy sauce
1 cup diced onion
¼ cup ketchup
2 tablespoons vegetable or canola oil
2 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
1/2 teaspoon pepper
-------------------------------------
1 heaping tablespoon cornstarch
1/3 cup water
Sesame seeds

In slow cooker, combine honey, soy sauce, onion, ketchup, oil, garlic, pepper flakes and pepper. Place chicken in cooker, turn to cover with sauce. 
Cook on low 3 to 4 hours or just until chicken is cooked through. 
Remove chicken from slow cooker, leaving sauce in ceramic insert. 
Turn heat to high on slow cooker.
Whisk cornstarch into water and pour into slow cooker. Whisk to combine with sauce. Replace lid and cook sauce on high 10 more minutes or until slightly thickened.
Shred chicken, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds if desired and serve with rice.
Makes 4 to 6 servings.
Tips:
-*I usually just throw chicken into the slow cooker frozen. It cooks in 3-4 hours on low. No thawing needed!


5/28/13

BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing





Memorial Day weekend kicks off the start to Summer. Summer. Summer.
It's been a long Spring here in Utah. One of those keep 4 blankets,boots,hat,gloves,scarf and portable heater at all times in your car for the baseball game seasons. So glad it is finally warming up.
Summer means salads. I've been looking for an excuse to try out this recipe I Pinned a while back.
Verdict? Loved it. My new favorite.
I think there is a similar salad at CPK? This salad comes from the blog Erin's Food Files. She adapted the recipe from Mel at Mel's Kitchen Cafe, but added her own twist, by throwing in some roasted sweet potatoes and succotash (a dish consisting of corn and any type of beans cooked together).
Hello Summer. So glad you're almost here.





BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing
Adapted from Erins Food Files and Mel's Kitchen

Chicken* early in the day, or day before prepare chicken in marinade:
4 chicken breast halves, any fat trimmed off
3/4 cup of barbecue sauce to marinate chicken

Salad:
1 large head romaine
12 cups lettuce Spring Mix or Spinach (about 1/2 of a Costco box of Spring Mix)
2 sweet potatoes, baked or grilled on bbq  just until soft
olive oil for brushing on sweet potatoes

Succotash:
2 tablespoons extra virgin olive oil
juice of 2 limes
1-2 cloves of garlic, minced
2 teaspoons cumin
2 teaspoons chili powder
2-15 oz cans black beans, drained & rinsed ( I like S&W brand regular or organic)
3 cups corn, frozen
1 teaspoon each sea salt & pepper

Dressing:
1 1/3 cup mayonnaise, light or regular, I used light Best Foods
2/3 cup buttermilk, sour cream, or nonfat greek yogurt, I used light sour cream
1/2 cup fresh cilantro, chopped
4 tablespoons lime juice
1 tablespoon white vinegar
1 garlic clove, finely minced
1 teaspoon salt
1/4 teaspoon cayenne pepper
few generous dashes fresh ground black pepper
1/2 teaspoon ground cumin
1/2 cup BBQ sauce (you may use either home made or bottled) and additional for drizzling on salad
2-3 tablespoons milk, if needed for thinning dressing

The day before serving salad or early in the day:

Chicken:
Marinate chicken in BBQ sauce at least 6 hours. I like to use a large Ziplock bag. After marinating, preheat grill, and cook chicken until done.  Barbecue the chicken on low heat for about 8-9 minutes per side, depending on thickness of meat. Remove from heat, check for doneness. If cooked through, let rest for about 5-10 minutes. Slice after cooled.

Succotash:
Combine first 5 ingredients in a small bowl and whisk to combine. Add beans & corn, season with salt & pepper. Store in refrigerator until ready to use.

Dressing:
Combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. I used a blender and pulsed the ingredients.

Assembly:
Place lettuce on platter or large bowl. Layer on top of lettuce with black bean & corn succotash, sweet potatoes, and chicken. Drizzle with additional BBQ sauce, followed by the Creamy BBQ Cilantro Lime Dressing.

Tips:
-Great dish for make-ahead. I made the entire salad the night before and bagged all of the ingredients separately. Then in the afternoon, took to a luncheon and assembled it in just a few minutes.
-You may use any combo of ingredients for the succotash. It would be delicious with red or yellow peppers, chopped onion (red, yellow or white) or tomatoes. I added  small grape tomatoes and loved the color and flavor.
-This serves about 20 as a side dish, and is easily halved.
-I like to make my own bbq sauce (recipe found here), but didn't have any on hand, so I used 'Sweet Baby Rays" bottled sauce in this dressing, and for the marinade.
-For the sweet potatoes, I wrapped the potatoes in foil and grilled them on my bbq (350 degrees) for about an hour. After they were softened, I cut them into about 3/4 inch slices, brushed both sides with olive oil and grilled them just until they were cooked a bit more and had grill marks on the outside of the potatoes.
You can eliminate the step of wrapping in foil and baking the potatoes. Simply place the peeled, sliced potato onto a greased baking sheet and bake or broil until softened. Or grill pieces on the bbq grill.
After the potatoes are cooked, gently chop.
-If you are a cheese lover, grate some cheese on top - Monterrey Jack would work well. I don't think this salad needs cheese, there are lots of flavors in the salad, and with the creamy dressing, I think cheese is a little overkill. Just my two cents :)

3/31/13

Strawberry Spinach Pasta Salad with Fresh Lemon Vinaigrette







Here's a recipe for a fresh and simple salad, perfect for brunch. I served this at a gathering last week and it was a hit. Inspired by one of my favorite salads at Plates and Palates in Btown. They serve something similar, without the pasta. It's a great make-ahead salad if you are looking for a recipe you can throw together just before serving.
Happy Easter weekend!






Strawberry Spinach Pasta Salad with Fresh Lemon Vinaigrette
A Bountiful Kitchen
print recipe

3 chicken breast halves, cooked and chopped about 3-4 cups total
3/4 pound pasta, cooked according to package directions any shape
bottled poppy seed dressing, optional (such as Brianna's brand)
1 quart fresh strawberries, washed, sliced and drained*
green onions, chopped, optional
8-12 cups fresh spinach or a mixture of spinach and greens, washed and dried
1 cup dried cherries or Craisins
1 cup salted cashews

Fresh Lemon Vinaigrette:
1 cup canola oil
1/2 cup white balsamic or cider vinegar 
1 fresh lemon, juiced, about 1/3 cup
1 1/2 teaspoons Dijon mustard
1 clove garlic, minced
1/3 cup sugar
1/2 teaspoon salt


The night before or early in the day before serving:
Cook the chicken breasts, trim off any fat, chop and set aside. I like the chicken to be in 1/2 inch chunks.
Cook the pasta and drain. Let cool. If desired, pour about 1 cup poppy seed dressing over pasta and store in fridge until ready to assemble salad.
Prepare the strawberries and layer in a pan, such as a 9x13 cake pan, to prevent the berries from bleeding onto each other or the salad. This method will insure the berries are completely dry before assembling the salad.
Chop green onions, set aside.
Make the dressing:
Whisk all dressing ingredients together in a blender or in a bowl using an immersion blender or whisk. Set in fridge until ready to use. When ready to assemble, whisk again, just before pouring.
To assemble salad:
Place spinach in bowl or platter, or assemble on individual plates. Layer the following on top of greens:
Pasta (you may toss with additional poppy seed dressing if the pasta has soaked up most of the dressing),  chicken, strawberries, green onions and dressing. Top with cashews and dried cherries.

Tips:
-*Making sure the strawberries are washed, sliced and drained is essential. If the strawberries are not drained, they will bleed onto the chicken and pasta, giving off the appearance of red chicken or pasta with red or pink spots. Trust me :o
-I made this recipe up without any cheese, but if would be yummy with a little blue, Gorgonzola or goat cheese sprinkled on top.
-If you would like the dressing to be thicker, add about 1/4 cup of mayo (light or regular) to the recipe.
-You may also substitute honey for the sugar in the dressing recipe.


1/30/13

Buffalo Wing Dip



Super Bowl. Get on your apron and fire up the deep fryer.
If I had one, (a deep fryer) that's what I'd do. Baking works for me.
Today's appetizer has become a family favorite. Nothing says testosterone like Buffalo Wings. Every time I make this it gets Raven reviews. ha. Rave reviews. Especially from the fist pumping crowd.








Buffalo Wing Dip
originally posted here

8 oz. cream cheese, room temperature
4 chicken breasts halves, cooked and chopped, or one rotisserie chicken, chopped
1/2 bottle Franks Hot Sauce
1/2 cup grated cheddar/jack mix or pepper jack cheese
1 cup Mozzarella, grated or chopped if using fresh
1 bottle Roka Blue Cheese Dressing

Spread the cream cheese in a 9 x 13 pan. In a bowl combine chopped chicken, hot sauce and 1/2 cup each of the cheddar and mozzarella cheese. Dump this mixture over the cream cheese. Drizzle the Blue Cheese dressing over top. Top with grated mozzarella. Bake at 350 degrees for 15-20 minutes. Serve immediately with tortilla chips or baguette slices.

Tips:
- I spread this into two 9 inch round baking dishes.
-I used about 1/2 bottle of the Blue Cheese dressing.
In the photo above, we drizzled the dressing over the top of the baked dish and sprinkled with a little blue cheese. 

1/4/13

Family Favorite Chicken Enchiladas

 



Years ago my dear friend Tessa gave me her recipe for Chicken Enchiladas.  It's been our family "go-to" recipe since. I promised to post this recipe last year when I made Cream Cheese and Chicken Enchiladas, and I'm just now getting around to it.
I've made these for everything from Sunday dinners to team dinners. One of those tried and true, never disappoint recipes. What makes these different from the hundreds of other enchilada recipes out there? The secret ingredient: coriander. It gives the sauce a distinct, but subtle flavor. Tessa's recipe comes out of the BH&G red checkered cookbook - you have one in your kitchen, right? 
This is a recipe that's sure to become your fam favorite too.
Stay warm and have a great weekend.





Family Favorite Chicken Enchiladas
adapted from Better Homes and Garden cookbook
print recipe

8 flour tortillas, regular, not burrito size* at room temperature
2 tablespoons butter or margarine
1 cup chopped onion, I like sweet onions such as Walla Walla or Vidalia
1 teaspoon coriander
2 cloves garlic, minced
ground pepper
3 tablespoons flour
8 oz sour cream regular or low or non fat
2 cups chicken broth
1-4 oz can chopped green chilies, not drained
3 cups grated colby-jack cheese, divided
3 cups chopped chicken
olives, mushrooms, tomatoes, green onion optional, for topping enchiladas

Prepare Sauce:
Melt butter in a large saucepan over medium high heat. Place onion and coriander to melted butter and cook for about 5 minutes or until onions are softened. Lower heat to medium and add minced garlic.  Cook for an additional minute until fragrant. Be careful to not burn garlic. Add pepper.
Stir flour into sour cream and add to onion mixture in pan. Stir in broth and green chilies and continue to cook until thick and bubbly. Remove from heat and add 1/2 cup of grated cheese.

Filling and Assembly:
Put about 1/2 cup of sauce into a 9x13 greased pan, using a spatula spread sauce over bottom of pan.
Stir 1/2 cup of sauce into chopped chicken in bowl. Place about 1/4-1/3 cup filling onto each tortilla and spread filling to cover length of tortilla, sprinkle with a couple of tablespoons of grated cheese. Roll up tortilla and place in prepared dish, seam side down. After all tortillas are filled and rolled, top with remaining sauce. Cover pan with foil and bake in 350 degree oven for about 30 minutes.
Remove pan from oven. Remove foil and top with remaining grated cheese.
Bake for about 5-10 additional minutes, or until heated through.
Let sit for 10 minutes before serving to allow cheese and sauce to set up.

Tips:
-Do not purchase no-fat tortillas. They will not roll well and will break apart in assembly.  It is best to have tortillas at room temperature and not refrigerated for easiest assembly.
-I have made this recipe using non-fat and low-fat sour cream with great results.
-I usually prepare the chicken the day before. I place seasoned (salt and pepper)  chicken breasts in a crock pot on low for 4 hours. Pour a bottle of  green chili salsa (about 8-10 oz) over the chicken before cooking. When I make the sauce for the enchiladas above, I use the juice from the cooked chicken breasts instead of the chicken broth called for in the recipe.
-If you double this recipe, it fits well into a jelly roll pan.
-This recipe also freezes well. Make up to the point of baking and freeze, covered tightly with foil. When ready to bake, do not thaw, bake at 325 for about 1 hour 15 minutes, covered in foil. Proceed with last step of removing foil and covering in additional cheese, bake for 5-10 minutes or until hot and bubbly.


9/7/12

Honey Lime Enchiladas




Just finished watching the Utes get beat by Utah State.
PAINFUL.
Oh well. Maybe drowning myself in Honey Lime Enchiladas will help.
Think so?
Me neither. But it couldn't hurt.
If you are looking for a twist on the same old enchilada recipe for Sunday dinner, give these a try.
They won't disappoint.
PS-I would double this recipe if I were you. If you don't, you'll wish you would have.





Honey Lime Chicken Enchiladas
Mel's Kitchen Cafe
print recipe

6 tablespoons honey
5 tablespoons lime juice (1-2 limes)
1 tablespoons chili powder
1 clove garlic, crushed
1 pound chicken, cooked* and shredded , about 2-3 large chicken breast halves
8-10 medium flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce**
1/2 cup half and half
1/2 cup cream


Mix the first four ingredients and toss with shredded chicken.Place ingredients into a Ziploc bag and let marinate for at least 1 hour, preferably 6-8 hours in refrigerator.
Pour about 1/2 cup enchilada sauce on the bottom of a greased 9X13 baking pan.
Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with half and half, cream and leftover marinade.
Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Serves 6


Tips:
* For the chicken, I placed 6 large frozen chicken breast halves in a crock pot on low heat for about 4-5 hours. Salt and pepper generously. Add about 1 cup of water, chicken broth or green chili salsa. Shred when chicken is cooked. It is best to do this early in the day, or the day before you want to use the chicken in a recipe. 
-**I made my own green enchilada sauce here's a link to the recipe.

4/10/12

Thai Chicken Pizza






Love this recipe for Thai Chicken Pizza. It's based off of the CPK restaurant recipe.  I love the flavors in this pizza. The original recipe calls for Thai Sate sauce only, but I like to mix it up a bit and add some other flavors.  If you love specialty pizza but have been afraid to try it at home, now is your chance to take a leap of faith! This recipe is really simple, and fun to make. It's just a matter of buying sauce, some fresh ingredients and chopping. The crust recipe comes from John Spottiswood of Cook, Eat, Share (a recipe website that connects bloggers, chefs and cooks together and catalogs all of their recipes in one location). The dough is perfect for traditional pizza or specialty pizza.  John's pizza dough really deserves a post of its own!
You're going to love this dish.
Promise.





Thai Chicken Pizza
adapted from California Pizza Kitchen
print recipe

Dough for pizza, recipe below- best prepared one day or at least 8 hours in advance

Pizza topping:
1 cups chicken, cooked, chopped
1 tablespoons plus 1/4 cup Thai Sate Sauce
1/4 cup Hoisin Sauce, optional
1/4 cup Chili Garlic sauce, optional
1 1/4 cups Mozzarella cheese, grated and divided
2 green onions, chopped
2-3 tablespoons chopped peanuts
1/2 cup fresh chopped cilantro, divided
1/3 cup bean sprouts, fresh, washed and patted dry
1/2 cup fresh chopped carrots

If you have a pizza stone, place in the oven on bottom rack.
Preheat oven to 475 degrees.
Roll out one ball of dough into a 12-14 inch circle.  Place onto a 14 inch pizza pan that has been coated lightly with cornmeal or cooking spray. You should have two balls of dough remaining for future use.
Toss the chicken with one tablespoon of Thai Sate Sauce, if desired. Or you may skip this step. Set aside.
Mix the sauces together (Sate, Hoisin and Chili Garlic) and spread sauce on top of the rolled out dough.
Spread one cup of cheese evenly on top of sauce.
Sprinkle chicken, green onions, chopped peanuts, 1/4 cup of the cilantro,  sprout and carrots on top of the cheese.  Sprinkle with remaining 1/4 cup of cheese.
Bake the pizza for about 8 minutes or until the pizza starts to set up. At this point, I use a pizza peel to slide the pizza directly onto the pizza stone. Cook for an additional 5-8 minutes or until the pizza is golden brown on the bottom. Remove from oven and sprinkle with remaining 1/4 cup of the fresh cilantro. Cut and serve immediately.
Serves 2-4


New York Style Pizza Dough
John Spottiswood, Cook, Eat, Share

2 1/2 tsp active dry yeast (1 package)
1 cup lukewarm water
1 1/4 cups ice cold water
1 tsp sugar
1 Tbsp salt or 1 1/2 Tbsp kosher salt
2 Tbsp olive oil
5 1/2 cups unbleached bread or high-gluten flour, plus flour for dusting


In a small bowl, stir the yeast into the lukewarm water with a fork. Set aside to let the yeast dissolve for about 5 minutes.
In another small bowl combine the cold water, sugar, salt, and olive oil. Stir to dissolve.
To make the dough by hand, place the flour in a large bowl. Make a well in the flour and stir in the yeast and the cold water mixture. Using a wooden spoon, mix the dough thoroughly. Turn the dough out onto a lightly floured board and knead until soft and elastic, about 10-12 minutes. It will still be tacky but should no longer stick to your hands.
To make the dough with a mixer (highly recommended), fit a stand mixer with the dough hook attachment. Place the flour in a large mixer bowl and add the yeast and cold water mixture. Mix on low speed for about 4 minutes. Push dough off the hook and let it rest for 2 minutes. Then mix again on low speed for about 6 more minutes. Push down the hook if dough rises too high and threatens to get in the motor. Turn the dough out onto a well floured board and and knead for a minute or two until it forms a smooth ball.
To prepare the dough for rising, cut the dough into thirds. With floured hands pick up one portion of dough and pull the opposite edges together, wrapping them underneath towards the center to form a tight ball. Pinch the edge to seal. Repeat with the other two sections. Place each portion in a 1 gallon Ziploc bag. Squeeze our any excess air and seal the bags. Refrigerate for at least 10 hours or up to 2 days (longer is better). Remove from the refrigerator at least 1 hour before using so the dough can come to room temperature.
This dough freezes well.
Yield 3- 14-16 inch thin crust or three medium thickness 12 inch crusts.

Tips:
- Pizza- I combined the three sauces mentioned, because I don't like the heavy peanut flavor of the Sate Sauce alone. I prefer a more tangy and sweet combo with a hint of the peanut flavor sauce. Experiment to see what you like best.
You may also make the pizza as directed leaving all of the veggies off until after baking, and then placing all on top of the sauce, chicken and cheese that has been baked. This produces more of a fresh looking and tasting pizza.
-Dough- I love this dough. I kept it in the fridge for about a week the first time I made it. Really wonderful texture. It freezes well. When ready to use, take out of freezer and place on counter for about 4 hours or until thawed and no longer cold. It rolls out easily and is very easy to work.

-For specialty pizzas (such as Thai Chicken, and BBQ Chicken), I prefer to roll the crust thin, so the toppings can be center stage.


3/15/12

Cream Cheese and Chicken Enchiladas


 One of our family favorites for dinner is chicken enchiladas. I've been making a tried-and-true recipe for years, but decided to give this recipe I found on Mel's Kitchen Cafe a whirl. The reviews ranged from "best enchiladas you've made" to absolutely no leftovers. The filling is a hard to resist combo of  chicken, cream cheese and black beans. Topped with Jack cheese and cilantro, this recipe includes several of my favorite ingredients.
I served this dish with a fun couscous dish that has a Mexican flair. Jake wasn't crazy about that, but what 15 year old boy loves couscous?







Cream Cheese and Chicken Enchiladas
adapted slightly from: Mel's Kitchen Cafe
print recipe


Filling:
3 cups cooked, chopped chicken* (about 3 breast halves)
1 (4 oz.) can of green chilies, lightly drained
1 package (8 oz.) cream cheese**, cubed
1 can white or black beans, rinsed and drained or small white beans

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
3/4 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chili enchilada sauce
½ cup sour cream**

8-10 ounces (about 2-3 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
chopped fresh cilantro, tomatoes, olives for garnish

DIRECTIONS:
Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Just before serving, top with fresh chopped cilantro, tomatoes, olives, etc.

Tips:
-*You may cook chicken as you usually do for recipes that call for cooked chicken, here is my method: Place  4-6 boneless, skinless, trimmed chicken breast halves into the crock pot for about 4 hours on low. Add about 1/4 cup water, an undrained 4 oz can of chopped green chilies, garlic salt , pepper and a half of a chopped onion.  Or if I'm in a hurry, I season the chicken and dump some prepared green chili salsa over the top (about 1 cup).  If you are using frozen chicken, use the same method, and cook for about 5-6 hours on low. Every crock pot is different, mine cooks at a higher temperature than most, so I adjust the time on the lower side.  I have also used this method cooking in the oven at about 275 for 4 hours. When the chicken is done, shred with fork and add to recipe. I add a little of the juice as well. If you don't use the whole amount of chicken you have cooked, place in Ziplock bags, label and freeze for later use. 

-**On the second go around, I tried this dish using low fat sour cream and low fat cream cheese. The taste result was notably different. The texture of the dish did not change much. I would recommend using both regular sour cream and cream cheese in this dish. 

-Great make ahead dish- Make the filling and sauce the day before or assemble up to two days in advance. Cover dish with foil that has been sprayed with non stick spray on the side facing the enchiladas.  Refrigerate. When ready to bake, remove from refrigerator.  Bake for about 30 minutes at 375 covered, then remove foil and cook for additional 20-25 minutes until golden and bubbly.

1/26/12

Chicken Pot Pie Class






Yesterday, I taught a "Chicken Pot Pie" class at The Fork . Chicken Pot Pie is one of our family favorites I posted a few years ago.  I updated the photos and tweaked the recipe a bit. Here's the link  to the recipe if you are looking for something to cook up on a cold winter day...

11/28/11

Chicken and Cream Cheese Enchiladas with Homemade Corn Crepes



Jo Murdock is one of my favorite people in the world!  Jo met her husband Dave at Disneyland when she was17 on the Carnation dance floor by the castle Move over Cinderella. They were married when she was 18. She is the most devoted mother of 8 children (7 living, one passed at birth).  Her daughter Lindsay once told me, "She's awesome...the bestest friend a girl could ask for. I'm truly blessed to have her as my Mom....and her cooking is AMAZING!!"  I agree with Lindsay.  Besides being a great cook, awesome mom and grandmother, Jo is a great example to me. She's always serving others. A few years ago, she organized a neighborhood cookbook that contains 300 pages of tried and true recipes from some of my dearest friends. This book is a treasure, not only because of all of the great recipes contained in one book, but also all of the memories associated with people who submitted recipes. I pulled the book out a few weeks ago, and tried this recipe from Jo. You know how I love anything that resembles an enchilada. This one is exceptional! Corn Crepes replace the usual tortilla.
Oh. My. Goodness. You have to try these. If you have some leftover turkey sitting around in your fridge, they would be perfect for this recipe. I  subbed pork for the chicken, and the fam inhaled them. Wouldn't this make a fun entree for a Christmas party with a Mexican theme? A little Cranberry Salsa on the side?  Thanks Jo.



Chicken and Cream Cheese Enchiladas with Homemade Corn Crepes
Jo Murdock
print recipe

1 large onion, thinly sliced
2 tablespoons butter
2 cups cooked diced or shredded chicken, or pork*, or turkey
6 oz cream cheese, diced
salt and pepper to taste
12 corn crepes (recipe below)
1 cup heavy cream
2 cups grated Monterey Jack Cheese
lime wedges for garnish

Separate onions and saute in butter ever medium heat until beginning to brown about 20 minutes. Remove pan from heat and add meat and cream cheese. Mix lightly and season. set aside.
Prepare crepes. Set aside.
To assemble enchiladas:
Divide the filling into 12 equal portions. Spoon each portion into the center of a crepe. Roll up. Place seam side down in greased casserole dish in a single layer. pour Cream down sides of crepes, about 1/2 inch deep. Bake uncovered in a 375 degree oven for about 20 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake until cheese is melted. Serve with garnish of olives and lime wedges. Serves 6.


Corn Crepes:
2 eggs
2 tablespoons flour
1/2 cup Masa Harina flour, found in specialty section of grocery near Mexican foods
1/4 teaspoon salt
1 tablespoon vegetable or canola oil
3/4 cup milk

Mix all ingredients in a blender. Blend until smooth. Heat a 6 inch skillet or crepe pan. Grease the pan with oil or butter. Pour 1/4 to 1/3 cup batter into the pan and swirl batter until it covers the bottom of the pan. Cook until lightly browned, and flip to cook other side. Set in a pan when cooked, and finish cooking rest of crepes. 

Tips:
-For a do-ahead recipe, you may make the crepes the day before and store in the fridge until ready to assemble. 
-*I had some boneless "Country Style  Pork Ribs" I  wanted to use. I cooked the ribs at 275 degrees for 3 1/2 to 4 hours in a dutch oven. I seasoned the ribs with salt, garlic salt and pepper, and added about 1/2 cup of water to the meat before tightly covering the pan. Before cooking, the ribs weighed about 4-5 lbs. There was enough meat for a double recipe of enchiladas. 


5/4/11

Mother's Day Menu 2011 Part 1 and Winner!


 Barbecued chicken with Ina's Hoisin Sauce and Baked Sweet Potato Fries



Ina's Hoisin Barbecue Sauce


First- I was touched by all of the comments left about your Mother, being a mom, what you love about Mom, etc.  Hope you have a minute, maybe on Mom's day to get out the Kleenex and read some of the beautiful thoughts expressed.  So very sweet.  I also hope you cut and paste what your wrote and share it with your mom or kids. Thanks so much for sharing!
The winner of the Cavanaugh's Chocolate gift certificate, Ina's Cookbook "How Easy is That?" and the Stack'd  by SisterMade  napkins is:
Cassie S. said...
I love that my mom is a strong, independent, intelligent woman who taught me to never be afraid to speak my mind and respect myself. She is amazing!

Congratulations Cassie, hope you (or your mom) enjoy your fun gifts!  Email me at ABountifulkitchen@gmail.com to claim your gifts.





So yes, it's that time again. Time to make dinner for Mom. Today, the main course Barbecued Chicken with Ina's Special Sauce, and a side of Baked Sweet Potato Fries.  I always choose easy but yummy dishes for you to serve up to Mom on her big day (of rest, hopefully).  If you want to see past menu's/posts about Mother's Day, check out MD 2009 ( includes guilt trip in case you were thinking about NOT making dinner for Mom), and MD 2010.
Alrighty then. The chicken. Easy. If it's too cold to bbq, if you live in say, UTAH, you may have to bake the chicken, in the oven.  It's all good. Whatever works for you. It's the sauce that makes this really yummy. If I were you, I'd make the sauce between now and Saturday, then it will just be sitting in your fridge, done. One thing checked off your list. This is sounding easy, right? It is. Remember how many meals mom makes or made for you? This is the very least you can do for her. Trust me.
You'll be her new favorite.

Oh, for planning purposes, here's our menu and schedule for posting:
Barbecued Chicken with Ina's Special Barbecue Sauce-Wed. May 4
Baked Sweet Potato Fries-Wed. May 4 (later this morning, after I feed the chickens)
Fresh Corn Cakes with Peach Mustard Sauce- already posted click here
Salad de Maison-Fri May 6
Lemon Yogurt Cake with Fresh Berries-Fri May 6







Barbecued Chicken with Ina's Hoisin BBQ Sauce
adapted from Ina Garten's Barefoot Contessa Cookbook 
print recipe

2 1/2 to 3 pounds chicken ( assorted pieces) I used boneless, skinless, breasts
Salt and pepper

Pat chicken pieces dry, sprinkle with salt and pepper.  Cook over low heat on barbecue grill about one hour total.  Baste with sauce about last 5-10 minutes of grilling.
If you are using boneless, skinless breast pieces, it will only take about 20-30 minutes cooking on low, or (in the oven) about 30-40 minutes at 350 degrees, depending on the thickness of your meat.

Ina's Hoisin Barbecue Sauce
adapted from Ina Garten's Barefoot Contessa Cookbook

1 1/2 cups chopped onion (1 large)
1 tablespoon minced garlic (3 cloves)
1/4 cup vegetable oil
1 cup tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire Sauce
1 cup Dijon Mustard
1/2 cup soy sauce
1 cup Hoisin Sauce (found in Asian section of grocery)
2 Tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large sauce pan on low heat, cook the onion and garlic in the oil until the onions are translucent, but not browned. Add the rest of the ingredients, and simmer on low uncovered for about 30 minutes.  Store any leftovers in refrigerator.

This makes a load of sauce, but will keep for weeks in the fridge.

4/2/11

Chicken Salad with Apples and Dill






One of my favorite things to eat this time of year is chicken salad. For some odd reason,  I never make it in the fall or winter. It makes me think SPRING is on the way!!  Maybe it's tied to baby chicks. Wobbling around on their little spindly legs. Saying, "hey wait for me to grow up, and then you'll be able to make me into chicken salad!!:   Now, you are for sure going Vegan on me.
Chicken salad:  Love it on a slice of bread. Or a piece of lettuce. Or a croissant. Or just by itself, right out of the bowl in the fridge.
This is a dish I've been making forever. Without a recipe.  It changes a little every time.  The basics ingredients are always the same: chicken, mayo, celery,  and the last necessity-fruit.  Love it with pineapple, or grapes, or apples. Anything sweet. If I can't get any of those, craisins will do. Just a little sweet to go with the savory. You know how much I love my fruit and meat/poultry together.  I know there are peeps who hate fruit, nuts, spices, etc. in their chicken salad. I'm not sure we can be friends...








Chicken Salad with Apples and Dill
A Bountiful Kitchen
print recipe

1 small Gala or other sweet apple*
1 tablespoon lemon juice
1/4 cup cold water
2 cups cooked, chopped white chicken meat
1/2 to 1 cup chopped celery ( I use about 2 stalks)
1/2 to 3/4 cup mayonnaise
1/2 cup golden raisins or Craisins, optional
1 teaspoon, dried dill weed*
nuts, if desired (I like cashews or almonds)
Salt, pepper

Core the apple and chop into cubes, leaving the skin on.  Place chopped apple in small bowl with cold water and lemon juice, set aside.
Place chopped chicken and celery in bowl.  Season with salt and pepper. Add the mayo, dill and nuts  if desired.  Drain apples well and add to chicken mixture.
Serve on top of a big beautiful piece of leaf lettuce, or on bread of your choice.
Keeps for about 3 days in fridge.

Tips: (sit down, this is longer than the recipe)

-Best tip for fab chicken salad - Use good mayonnaise. Not store brand, not- low or no fat. Don't go there. I use Best Foods or Hellman's. Or if you are an over-achiever, make your own.
-If you are using an apple for a filling in a salad, make sure the apple is cold, or at least room temperature before slicing.  If the fruit is warm, the fruit will brown much faster.
-* You may sub a handful of seedless grapes (I like red for color) cut the in half if they are really big grapes, a chopped (skinned) mango, a half can of pineapple tidbits, (drained well -for at least 30 minutes), the possibilities are endless. Try to choose fruit without a lot of water content, and fruit that is firm.  Raspberries- not be a good choice. They break up too easily in the salad.  Sliced strawberries are ok, as long as they are not too juicy, if so they will turn the mayo pink.  When using fruit in this salad, after washing,and draining place the fruit on a paper towel on the counter before adding to the salad to make sure the  excess water is drained off. You don't need to do this with apples. Just chop, soak in lemon juice and drain for a couple of minutes.
-*In the summer when dill is plentiful, use fresh dill, and increase the amount  to about 2-3 tablespoons chopped fresh dill.
-I also really like a bit of curry in my chicken salad. Instead of the dill, use about 1/2 teaspoon of curry, add another 1/2 teaspoon after tasting, if you like a stronger curry flavor.
-Oh, last thing. If you are making this for a quaint little ladies luncheon, and don't want the black pepper flakes to get stuck in your teeth, or you just aren't pleased with the look of pepper on your otherwise Celestial looking salad, buy some white pepper, sold in the spice section of your grocery, and use that instead.

3/25/11

Green Chili Enchiladas for a Crowd






I love enchiladas. We make several different types, my absolute favorite being this recipe for Santa Fe Enchiladas. It's a wonderful recipe, but time consuming. Not great if you have to make, say, enchiladas for 200.
I looked for a recipe I could easily make in bulk, without losing the great flavors found in the made from scratch recipe I love... read several different recipes and came up with my own simple dish.
"Green Chili Enchiladas for a Crowd".
Spanish for the day (per my live in translator): Puro delicioso. Va a gustarlo mucho! 






Green Chili Enchiladas for a Crowd
A Bountiful Kitchen
print recipe

for meat filling:
1-4-5 lb. roast, Beef Cross rib
1 package Lipton Onion  soup mix, dry
water

for meat filling, after cooked:
1-16 oz far Herdez Salsa Verde or any other type of green chili salsa

for enchiladas
1 - 28 oz. can Green Chili Enchilada Sauce, mild
24 small corn tortillas
1 lb Pepper Jack cheese, grated
1-2 cups sour cream, low fat or regular

Meat filling- early in the day or the day before serving:
Place roast in a crock pot on low, pour  dry soup mix over top, fill pan or crockpot with water, until water level reaches about 3/4 way up sides of roast. Cover tightly, cook for about 8 hours on low heat (275 if in oven).
Remove meat from pan, let cool slightly. Shred or chop meat, discarding any fat, and place in  9x13 pan salt and pepper generously. Pour Salsa Verde over top of meat.  Pour about 2 cups of the leftover juice over meat. Bottle any remaining juice and freeze for later use (gravy, soup, etc)
Preparing pan-Grease a jelly roll pan (approx 10 1/2 by 15 1/2 ") Pour about 1 cup green chili enchilada sauce into pan, making sure the sauce covers the bottom of the pan in a thin layer.
Cooking tortillas-Turn on a griddle or using a fry pan on the stove,  at medium high heat spray pan with non stick cooking spray. Quickly cook all of the tortillas on both sides, just until the tortillas are pliable or soften.  This will take about 15-30 seconds per tortillas (total for both sides, about 10-15 seconds per side). Do not overcook or the tortillas will become hard. Place the tortillas on a plate and stack them as you go.
Assembling tortillas: In an assembly line place the tortillas, sour cream, meat, cheese, and finally, the prepared jelly roll pan.
Take the tortilla and spoon about 1 teaspoon to 1 tablespoon of sour cream in the center, spreading around a bit.  Add some meat and cheese. Roll up the tortilla and place seam side down on the pan. Continue to roll until all 24 of the tortillas are stuffed and rolled. You should have three rows of 8 tortillas each.
Pour the remaining sauce on top and bake at 375 for 30 minutes, loosely covered with a sheet of foil.
Remove from oven and top with some Jack or Cojita cheese. Let sit for 10 minutes and serve.

Tips:
-I like this with best with yellow corn tortillas.
-If you want to make this the day before, assemble the tortillas up to the baking point. Cover with plastic wrap and place in refrigerator. The next day, Remove the wrap and bake at 350 degrees for about 45 minutes. You may need to add sauce as the tortillas will absorb some of the sauce overnight.
-These do not freeze well (become mushy). Better to make no more than one to two days ahead.
-These work well with slow cooked pork or chicken instead of beef.

10/25/10

Southern Buttermilk Fried Chicken & Mississippi: Part One





Remember the last post, where I explained the fine points of bugling elk in on a hunt?
Picture this. You are eating out at an upscale restaurant. Out of the blue, the table next to you, where three (seemingly) grown men are seated, one of which begins to demonstrate an elk call. If you have never heard this in person, it's a LOUD sound. Refer to my last post on elk calling if you need a demo. So, there you are enjoying your say, anniversary dinner, and the guys at the table next to you are hee-hawing it up and continue to make elk bugle sounds. This was the scene about 15 years ago, when Grant and Brett first met Will Primos. Now, most clients would probably say, thanks, but no thanks. Will was not a typical client. The willingness to make animal sounds in a restaurant was enough to persuade Will to hire G&B to be his new legal counsel. The business relationship has turned into a great friendship we have enjoyed for several years now.
We took our kids to stay with Will, Mary and Will's parents at their beach home one summer. We have also visited them at their farm/hunting lodge in the South. Twice now. Last month, we were again treated to their gracious Southern hospitality.

This is my favorite spot at the lodge. Miss Mary's porch.


Have I told you about my obsession with the South? Before VCR's, VHS, DVD's, TIVO, and DVR, we had plain old TV. We had one black and white set, in my parent's room. Complete with "fuzz" and an antenna on top. When the picture went fuzzy, we would hit the side of the TV, and wait for it to come back into focus. We also were fortunate enough to own a color console TV placed in the living room. Anyway, once a year, my favorite movies would play:
The Wizard of Oz. Loved Dorothy, and those slippers.
And . . .



Scarlet and Tara

Gone with the Wind. Watching the entire show was a two night process. I wanted to be Katie Scarlett O'Hara. Loved the dresses. Loved the scenes of Atlanta. The plantations. The parties. Really, how did she make a dress out of curtains look so good?

Love the cotton fields.


Every time I go to the South, I secretly want to move there. Get a big porch. Talk in a drawl.
Call everyone Ma'am.
Ok, sorry. I've prob lost you.
So last month, we went back. For a few days. I can't possibly tell you about all of the amazing food I consumed, but I'll try. Miss Leisa, Mary and Will's cook and house manager, prepared menus filled with Mary's choice of Southern speciality dishes. The menu included: Buttermilk Fried Chicken, several types of biscuits, slaw, southern potato salad, collard greens, cheese grits, hush puppies, catfish, sweet potatoes, pumpkin and pecan pies, and pimiento cheese spread to name a few. I was in Southern heaven.
Leisa was kind enough to copy each of the recipes, and as soon as we arrived home I made three of her recipes. All wonderful. If you love friend chicken, you are going to go gaga over this. It's made with white meat, and fried in just a little oil. The buttermilk makes the chicken so tender and the hot sauce adds a nice spicy kick. Seriously, y'all are going to love it.
Stay tuned for part two: Leisa's Southern Potato Salad, and my trip with Miss Mary and Miss Barbara to Natchez, for the Fall Pilgrimage...



Southern Buttermilk Fried Chicken
Adapted from Mad Hungry

1 quart buttermilk or milk
2 tablespoons Tabasco or other hot sauce
about 4 chicken breast halves
1 cup all-purpose flour
1 1/2 teaspoons coarse salt, plus a little more for sprinkling
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup vegetable oil

In a 9x13 baking dish or gallon sized Ziplock bag, stir together the buttermilk and Tabasco. Place the chicken in the liquid mixture and leave as long as possible. (I soaked the chicken overnight. Place in refrigerator.)
In a plastic or paper bag combine the flour, salt, pepper, and cayenne.
Shake the chicken pieces two to three at a time, in the flour. Repeat with the remaining chicken.
In a skillet heat one half inch of oil over medium high heat. Test with a tiny bit of chicken. If it bubbles immediately, it is hot enough.
Place the chicken into hot oil. Distribute as many pieces as will fit in a single layer in the pan, leaving one half inch between pieces. Leave to fry undisturbed for about seven minutes. Lower the heat as necessary to prevent excess browning. The oil should continue to bubble steadily. Turn the pieces and cook for an additional seven to ten minutes.
Remove to a plate lined with paper towels to drain. Repeat process to cook remaining chicken. To keep first batch warm, place on a rimmed baking sheet in a 200 degree oven.

Tips:
-The original recipe calls for two cups of oil. I followed Leisa's method and used only about a quarter to a half inch of oil in the bottom of the pan.
-I used four Costco boneless chicken breast halves. (Found in freezer section.) I sliced each one in half for eight small pieces total.
-This was delicious served cold as a leftover the next day.