Mix together scallion, cornstarch, shrimp and chicken and add salt, sesame oil, pepper, and fish sauce.
Wrap wontons with the wrappers. Place each wonton wrapper in the palm of your hand and add about half a tablespoon of the filling in the middle. Dip your index finger in water and trace around the outer edges of the wrapper. Then, fold and pinch edges of the wrapper and seal tightly.
Toss pre-made tortellini with chicken and an array of herbs for a palate-pleasing summer salad.
Yield: Makes 4 servings
Photo: Ralph Anderson; Styling: Rose Nguyen
1 (19-oz.) package frozen cheese tortellini
2 cups chopped cooked chicken
1/4 cup sliced green olives
1/4 cup sliced black olives
1/4 cup diced red bell pepper
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
1 teaspoon herbes de Provence*
1/4 cup canola oil
Salt to taste
Garnish: fresh parsley sprigs
1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.
2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.
*1 tsp. dried Italian seasoning may be substituted.
Note: For testing purposes only, we used Rosetto Cheese Tortellini.
Tuna Tortellini Salad: Substitute 1 (12-oz.) can albacore tuna, rinsed and drained well, for chicken. Prepare recipe as directed. Shirley Wood, San Antonio, Texas, Southern Living JULY 2007
In a pan, saute the onion in oil until translucent. Add carrots and garlic (optional) and continue to saute until golden. In a bowl, combine the potatoes, chicken, sauteed veggies, and egg. Season with salt and pepper (see note for additional seasoning).
Set up a dredging station with separate containers for potato starch, egg and ground nuts. Season with a little salt and pepper. Shape croquettes and dredge into potato starch, then egg, and finish with ground nuts. Fry the croquettes in oil until golden brown on both sides.NOTE: You may add additional herbs and/or spices according to your Passover customs, such as chopped thyme, rosemary or parsley.
OPTION: Add peas or corn. Dredge in matza meal instead of ground nuts.
In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla.
Place one tortilla in a large skillet, buttered side down. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat 1-2 minutes or until bottom is lightly browned. Turn quesadilla.
Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese along outer edge. Cook, covered, 1-2 minutes or until cheese begins to melt.
Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients.
Nutritional Facts 1 wedge: 310 calories, 17g fat (9g saturated fat), 56mg cholesterol, 613mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 15g protein. Originally published as Candy Corn Quesadillas in Simple & Delicious October/November 2011, p11
Gluten free oven fried chicken is made extra delicious with the addition of Ranch flavor! Who could resist?! When I first got married, my aunt sent me a package with several recipe cards in it, of her favorite family recipes – that she made over the years. At the time, I rarely cooked, very rarely! …