[CnD] Roasted Chicken Salad with Apples, Golden Raisins, and Tarragon
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Re: [CnD] Roasted Chicken Salad with Apples, Golden Raisins, and Tarragon
Dale, your subject line looks really interesting, but somehow I don't see the recipe! Love chicken salad! Deb -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dale Sent: Wednesday, May 01, 2013 8:04 AM To: cookinginthedark@acbradio.org Subject: [CnD] Roasted Chicken Salad with Apples, Golden Raisins, and Tarragon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Try again: Roasted Chicken Salad with Apples, Golden Raisins, and Tarragon
Roasted Chicken Salad with Apples, Golden Raisins, and Tarragon Ingredients: 3 cups cubed cooked chicken, taken from roasted legs and thighs 2 large green apples, peeled and cubed 1/2 cup golden raisins 2 tablespoons finely chopped fresh tarragon 1 cup mayonnaise 2 tablespoons rice wine vinegar 2 tablespoons cold water Grated zest of 1 lemon Kosher salt and freshly ground black pepper Butter lettuce leaves, for serving Assembling the salad: Combine the chicken, apples, raisins, and tarragon in a large bowl. Making the dressing: In a small bowl, whisk together the mayonnaise, vinegar, water, and zest. Season with salt and pepper. (We like lots of pepper here.) Finishing the salad. Dollop the dressing on the chicken salad and toss to coat. Refrigerate for at least 1 hour before serving in lettuce cups. Roasted Chicken Salad with Apples, Golden Raisins, and Tarragon Ingredients: 3 cups cubed cooked chicken, taken from roasted legs and thighs 2 large green apples, peeled and cubed 1/2 cup golden raisins 2 tablespoons finely chopped fresh tarragon 1 cup mayonnaise 2 tablespoons rice wine vinegar 2 tablespoons cold water Grated zest of 1 lemon Kosher salt and freshly ground black pepper Butter lettuce leaves, for serving Assembling the salad: Combine the chicken, apples, raisins, and tarragon in a large bowl. Making the dressing: In a small bowl, whisk together the mayonnaise, vinegar, water, and zest. Season with salt and pepper. (We like lots of pepper here.) Finishing the salad. Dollop the dressing on the chicken salad and toss to coat. Refrigerate for at least 1 hour before serving in lettuce cups. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Try again: Roasted Chicken Salad with Apples, Golden Raisins, and Tarragon
This looks wonderful; just right for those hot, summer days when you really need something refreshing -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dale Sent: Wednesday, May 01, 2013 10:14 AM To: cookinginthedark@acbradio.org Subject: [CnD] Try again: Roasted Chicken Salad with Apples, Golden Raisins, and Tarragon Roasted Chicken Salad with Apples, Golden Raisins, and Tarragon Ingredients: 3 cups cubed cooked chicken, taken from roasted legs and thighs 2 large green apples, peeled and cubed 1/2 cup golden raisins 2 tablespoons finely chopped fresh tarragon 1 cup mayonnaise 2 tablespoons rice wine vinegar 2 tablespoons cold water Grated zest of 1 lemon Kosher salt and freshly ground black pepper Butter lettuce leaves, for serving Assembling the salad: Combine the chicken, apples, raisins, and tarragon in a large bowl. Making the dressing: In a small bowl, whisk together the mayonnaise, vinegar, water, and zest. Season with salt and pepper. (We like lots of pepper here.) Finishing the salad. Dollop the dressing on the chicken salad and toss to coat. Refrigerate for at least 1 hour before serving in lettuce cups. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Quiche
Today I am fixing quiche for dinner, for today is the day my wife is returning home after 11 days from her vacation. For the quiche. Fry up some finely chopped onions and 1 large red sweet pepper. chopped . a clove of garlic slice thin season to taste. (oregano, black pepper, salt, basil) to taste When the peppers and onions are almost done. add some bulk Italian sausage (hot or sweet) I use the hot. Fry until sausage is cook thru. beat 6 or 7 eggs and add cheese of your choice. I used shredded cheddar, [About a cup full] Add O/p/sausage mixture and mix well into eggs and cheese.. Pour into pie shell Either store bought or home made. Today I use a store bought shell.I usually place foil a round the edge of the crust so it won't over bake. Place in 350 oven and bake for 1 hour or until eggs set up. Might have to bake for 1 hour 15 minutes or there about. RJ p. s. If I had some fresh spinach, which I don't, I would have tore it up a bit and added it to the mix. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Crab Quiche
Crab Quiche Crust: 1 pastry pie crust for 9-inch pie pan Filling: 7 1/2 ounces fresh lump crabmeat (shells and cartilage removed) 3 ounces grated Swiss cheese (grated) 4 eggs 1 1/2 cup reduced fat milk 1/2 cup half and half 1/3 cup minced onion 1 teaspoon salt 1/4 teaspoon cayenne pepper 1 tablespoon fresh, chopped parsley Fit dough into pie pan. Layer crab into the shell, then all of the cheese. In a bowl, beat eggs, milk, half-and-half, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven. Bake at 425 degees for 15 minutes, then reduce heat to 300 degrees. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. If you're lucky enough to be Irish, you're lucky enough! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Vegetable Cheddar Quiche
Vegetable-Cheddar Quiche Bright bell peppers add a burst of flavor to a classic quiche made easy with refrigerated pie crust. Prep Time:25 Min Total Time:1 Hr 10 Min Makes:6 servings INGREDIENTS 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box* 6 oz shredded Cheddar cheese (1 1/2 cups) 2 tablespoons all-purpose flour 2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained and patted dry 1 can (4 oz) Green Giant® mushroom pieces and stems, drained 4 eggs 1 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper DIRECTIONS 1. Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon. 2. Meanwhile, in large bowl, combine cheese and flour; toss to coat. Add bell pepper and onion stir-fry and mushrooms; toss to mix. 3. Remove partially baked crust from oven; reduce oven temperature to 375°F. Spoon cheese mixture into partially baked crust. In same bowl, combine all remaining ingredients; beat until well blended. Pour over cheese mixture. 4. Return to oven; bake at 375°F 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving. If you're lucky enough to be Irish, you're lucky enough! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
