Summer Tortellini Salad

Toss pre-made tortellini with chicken and an array of herbs for a palate-pleasing summer salad.

Yield: Makes 4 servings

Summer Tortellini Salad

Photo: Ralph Anderson; Styling: Rose Nguyen

Ingredients: 

  • 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

Preparation:

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

 

 

National Barbecue Day – May 16, 2017

5 Fun Facts about BBQ from Foodimentary.com

LBJ and Hubery H. Humphrey, Victory Barbecue, 11/4/1964, by Hulton Archive, with permission of Getty Images.

President Lyndon Johnson and Humbert H. Humphrey celebrate the election results at the Victory Barbecue November 4 in 1964. Photo by Getty Images©

  • Grilling is no longer considered a male dominated activity. While 51 percent of males cha-cha with the charcoal, 49 percent of women flamenco with the flames.
  • 263,000 moist towelettes will wipe up BBQ sauce covering fingers and faces.
  • The most common ingredient added to barbecue sauce is garlic, followed by brown sugar.
  • The original barbecue sauce, dating back hundreds of years, consisted of vinegar and pepper.
  • Lyndon B. Johnson, the 36th president of the United States, hosted the first barbecue at the White House that featured Texas-style barbecued ribs.

LYNDON JOHNSON’S FAVORITE BARBEQUE SAUCE

  • 1/4 c. butter or margarine
  • 1/4 c. cider vinegar
  • 1/4 c. ketchup
  • 1/4 c. lemon juice
  • 1/4 c. Worcestershire sauce
  • 1/2 t. Tabasco sauce

 

Directions:

  1. Bring all ingredients to a boil in a saucepan.
  2. If baking chicken, pour over the chicken pieces in a foil lined pan.
  3. Bake, uncovered at 350° for 1 hour, basting occasionally. This is enough sauce to cover 6 large pieces of chicken. If baking more, this recipe can be doubled or tripled.
  4. Refrigerate leftover sauce.

 

Find Walter “The Barbecue King” Jetton’s recipe here.  He was instrumental in making LBJ’s barbecue events successful.

Passover Appetizers

Chicken Pot Pie Passover Croquettes

Recipe by Chanie of Busy in Brooklyn Blog

Yield: 14 Croquettes

Ingredients: 

  • 2 c. leftover mashed  potatoes
  • 1 c. shredded leftover chicken
  • 1/2 c. onions, diced
  • 2 cloves garlic, minced (optional)
  • 1/2 c. carrots, diced and blanched
  • 1 Tbsp. oil
  • 1 egg
  • salt and pepper to taste

 

Coating:

  • 1/4 c. potato starch
  • 1 egg
  • 1/2 c. ground nuts, such as almonds
  • salt and pepper to taste
  • oil for frying

 

Directions: 

  1. 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).
  2. 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.

     

 

“Candy Corn” Quesadillas

Yield: 24 Servings/2 dozen

Candy Corn Quesadillas

Photo by Taste of Home©

Ingredients:

  • 1 rotisserie chicken, cut up
  • 1 jar (16 ounces) salsa
  • 1 cup frozen corn, thawed
  • 1/4 cup barbecue sauce
  • 1/2 teaspoon ground cumin
  • 1/2 cup butter, melted
  • 8 flour tortillas (10 inches)
  • 1 jar (15-1/2 ounces) salsa con queso dip, warmed
  • 4 cups (16 ounces) shredded Mexican cheese blend
  • 2-2/3 cups crushed nacho-flavored tortilla chips
  • 1/2 cup sour cream

 

Directions:

  1. In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla.
  2. 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.
  3. 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.
  4. 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

 

 

 

Braised Chicken and Spring Vegetables

Recipe by Sara Quessenberry for Real Simple©

Ingredients: 

Braised chicken and spring vegetables

Photo by Marcus Nilsson

  • 1 tablespoon olive oil
  • 8 small bone-in chicken thighs (about 2 1⁄2 pounds)
  • kosher salt and black pepper
  • 1 cup low-sodium chicken broth
  • 12 medium radishes, halved
  • 3/4pound carrots (about 4), cut into sticks
  • 1 teaspoon sugar
  • 2 tablespoons chopped fresh chives

 

Directions:

  1. Heat the oil in a Dutch oven over medium-high heat.
  2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 6 to 7 minutes per side. Transfer to a plate.
  3. Spoon off and discard the fat. Return the pot to medium-high heat. Add the broth and scrape up any brown bits.
  4. Stir in the radishes, carrots, and sugar.
  5. Place the chicken on top of the vegetables and gently simmer, partly covered, until it is cooked through, 15 to 20 minutes. Sprinkle with the chives.

Gluten Free Oven Fried Chicken – Mommy Hates Cooking

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! …

Source: Gluten Free Oven Fried Chicken – Mommy Hates Cooking

White Cheese Chicken Lasagna

from all recipes.com

White Cheese Chicken Lasagna

Photo by All Recipes.com

Yield: 12 Servings

Ingredients: 

  • 9 lasagna noodles
  • 1/2 c. butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 c. all-purpose flour
  • 1 tsp. salt
  • 2 c. chicken broth
  • 1 1/2c. milk
  • 4 c. shredded mozzarella cheese, divided
  • 1 c. grated Parmesan cheese, divided
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 2 c. ricotta cheese
  • 2 c. cubed, cooked chicken
  • 2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
  • 1 TBsp. chopped fresh parsley
  • 1/4 c. grated Parmesan cheese (for topping)

 

Directions: 

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
  2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
  3. Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.