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Recipes
CHICKEN - Chicken Posole
By Unblond1
* Heat the oil in a large saucepan over medium heat
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- kosher salt and black pepper
- 4 cups low-sodium chicken broth
- 2 cans fire-roasted tomatoes, drained
- 1 dried ancho chili, thinly sliced, or 1/2 to 1 teaspoon Ancho Powder, to taste
- 2 cups shredded rotisserie chicken meat
- 1 15-ounce can hominy, rinsed, or 1 1/2 cups hominy grits cooked in the rice cooker
- 1 lime, cut into wedges
CHICKEN - Apple Fennel Celery Chicken Salad
By Unblond1
By The Canadian Living Test Kitchen
- Poppy Seed Dressing:
- 4 servings
- 1/2 cup thinly sliced fennel
- 1/2 cup sliced celery
- 1/2 cup red seedless grapes , halved
- 1 Red Delicious apple , peeled, cored and chopped
- 1/4 cup toasted chopped walnuts
- 1/4 cup Balkan-style plain yogurt
- 1 tbsp liquid honey
- 2 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp poppy seeds
- 1 pinch salt
- 1 pinch paprika
- 8 ounces chopped, cooked chicken
GROUND-Open-Faced Turkey Patty Melt
By Unblond1
Cooking Light
- 1 teaspoon olive oil
- 1 cup vertically sliced Vidalia or other sweet onion
- 1/4 cup part-skim ricotta cheese
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 pound ground turkey breast
- 1 large egg white
- Cooking spray
- 4 (1-ounce) slices reduced-fat Swiss cheese
- 4 slices light rye bread
- 1/4 cup country-style Dijon mustard
BREAST*****Kong Bao Ji Ding (Diced Chicken and Peanuts Sauteed with Dried Chiles)[ActiFry]
![BREAST*****Kong Bao Ji Ding (Diced Chicken and Peanuts Sauteed with Dried Chiles)[ActiFry]](/media/50/99/5cbfa122ff5539741d9d31f39a1c9a7dd597.jpg/tsp/breastkong-bao-ji-ding-diced-chicken-and-peanuts-sauteed-with-dried-chilesactifry.jpg)
By Unblond1
26/10/13 - This was astounding for both! I used one piece of boneless chicken breast and 4 Tien-Tsin chilies
- SAUCE:
- 1/2 tbsp. cornstarch
- 1/2 tbsp. soy sauce
- 7 - 8 oz. boneless, skinless chicken breasts, cubed
- 1 1/2 tbsp. soy sauce
- 1 1/2 tbsp. shaoxing (Chinese rice wine) or dry sherry
- 1 tbsp. Brown sugar
- 1 1/2 tbsp. chicken stock
- 2 tsp. chiangang (Chinese black vinegar) or balsamic vinegar (Balsamic works if you don't have the other)
- 1/2 tbsp. Asian sesame oil
- 1 tsp. Chinese dark soy sauce
- STIR FRY:
- 1 - 1 1/2 tbsp. peanut or canola oil
- 4 - 6 dried hot red chiles, stemmed, halved crosswise, and seeded
- 3 scallions, white part only, thickly sliced crosswise
- 1 large clove garlic, peeled, ends trimmed off, and thinly sliced
- 1/2 " piece ginger, peeled and minced
- 1/4 cup shelled raw skinless peanuts
FRUIT-Oven Dried Grapes
By Unblond1
* Preheat oven to 250°F. Line rimmed baking sheet with parchment
- 4 servings
- 1 1/2 lbs. seedless red grapes
- 1 tbsp. EVOO
BEAN****Chickpea and Spinach Salad
By Unblond1
We both liked this very much - we both cleaned our plates
- SALAD:
- 1 cup drained and rinsed garbanzos
- 1 tbsp. chopped parsley
- 2 tbsp. chopped red onions
- 2 tbsp. EVOO
- 1 tbsp. lemon juice
- 1 tsp. finely grated lemon zest - Optional (I left it out and didn't miss it)
- 1 pinch ground cumin - small pinch - easy does it
- 1 pinch of cayenne pepper - ditto
- salt and pepper to taste
- SAUCE:
- 4 tbsp. yogurt
- 1 tbsp. orange juice
- 1/4 tsp. finely grated orange zest - Optional (I left it out and didn't miss it)
- 1/4 tsp. honey
- 1 tbsp. coarsely chopped fresh mint - don't leave this out!
- TO SERVE:
- 1 oz. baby spinach leaves or chopped romaine - I have also used a mixed lettuce blend with carrots and half shredded romaine/half baby spinach and arugula mix with good result
FENNEL*****Braised Fennel - Anthony Sedlak
By Unblond1
I liked this very much and ate 1/2 a head of fennel by myself
- 1/2 large fennel bulb or 1 whole smaller one
- 1 tbsp. olive oil
- 1/2 cup chicken stock
- 2 tbsp. white wine
- 1/2 teaspoon fennel seeds or good pinch fennel pollen
- pinch of Herbes d'Provence
- 1 bay leaf
- pinch crushed red pepper flakes
- 1 tbsp. pernod
- salt and pepper to taste
CHICKEN****Chicken & Avocado Wrap with Salsa Yogurt Dip
By Unblond1
17/04/15-Made up on the fly for a lunch
- 1 large whole wheat tortilla
- handful of baby spinach, spring mix or baby kale/chard mix
- 2 oz. shredded, poached chicken
- 1/6 th ripe avocado
- salt & pepper to taste
- 1/4 cup Greek yogurt
- 1-2 tablespoons homemade Spicy Red Mexican Sauce (or hot salsa, in a pinch)
ASPARAGUS****Broiled Asparagus
By Unblond1
Place asparagus on parchment-lined baking pan, drizzle with oil and sprinkle with salt and pepper to taste
- Asparagus
- EVOO
- Maldon Salt and freshly ground black pepper or pinch ground chipotle or cayenne pepper
Yellow lentils with spinach and ginger - Mayo Clinic
By Unblond1
Rice and lentils are mainstays in southern India, where pungent spices give distinction to many dishes
- 1 teaspoon white or black sesame seeds
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1 cup yellow lentils, picked over, rinsed and drained
- 1 1/2 cups vegetable stock, chicken stock or broth
- 1/2 cup light coconut milk
- 2 cups baby spinach leaves, stemmed and chopped, or 1 cup frozen chopped spinach, thawed
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh cilantro (fresh coriander)