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Milk and Honey Cookbook



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Looking for cookbooks? Jennifer Cote's cookbook
and devotional,

 From the Land of Milk and Honey, is available online at
Winepress Christian Books. $13.95

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Easy Chicken Salad Recipe

On Fridays at The New Deli, we serve a simple chicken salad, made interesting with the addition of a few fresh herbs, Vege-sal, and cayenne. It's one of those simple recipes I appreciate being able to throw together in a rush. It's just chicken, chopped celery, mayo, green onion, and the seasonings. We use fresh chopped sage and rosemary in our chicken salad; we chop a bunch of fresh sage and rosemary when we first get it in, mix it with some olive oil, and let it set up in ice-cube trays. When we want to make that easy chicken salad recipe, we just grab one of those fresh-herb ice-cubes to throw into the mix. Delicious!


The easiest way to chop up the chicken for chicken salad is to use chicken that's prepared ahead of time and allowed to cool. I wrap the warm chicken pieces in plastic wrap, to make one solid package of chicken (I re-wrap it too). You can use a food processor if you have one, to chop it up even faster.






Chicken Salad Recipe-                       With Walnuts and Raisins



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If you're cooking for a crowd, multiply this recipe. It's definitely a crowd pleaser; we serve it regularly at The New Deli. Serves 8 (or more, for appetizers).


Ingredients:

  • 1/2 c. raisins
  • 1 1/2 TBS. red wine vinegar
  • 1/3 c. white sugar
  • 1 1/2 to 2 c. walnuts
  • 1 1/2 lb. raw, boneless, skinless chicken breast (or use 2 c. leftover chicken)
  • 1 c. mayo
  • 1/2 tsp. salt
  • 1/4 tsp. pepper



A day before, soak together: > 1/2 c. raisins > 1 1/2 TBS. red wine vinegar

Also ahead of time, caramelize walnuts. For smaller amounts, as in this recipe, use a medium-small skillet; for best results, use a heavy skillet, such as iron. Preheat until quite hot, even smoking. Turn heat off, turning back on as needed to finish "melting" the sugar. Sprinkle the sugar in the hot pan across the whole surface, and let melt on its own, without stirring. Tilt the pan to encourage the melting process; the melted parts will help dissolve any remaining white parts. Use: > 1/3 c. white sugar

To pan of caramelized sugar, which should soon appear translucent and golden, add: > 1 1/2 to 2 c. walnuts

Pour walnuts into the heated pan, stirring until mixed well with caramelized sugar. Turn into large bowl to cool.

For the chicken, you can bake some boneless, skinless chicken breasts at 375 degrees for one hour: > 1 1/2 lb. raw, boneless, skinless chicken breast (or use 2 c. leftover chicken)

Chop (or process) the cooked chicken, add to a big bowl. Also chop: > The cooled, caramelized walnuts

Mix all ingredients together in the bowl: > 2 c. fine-chopped celery > 1 c. mayo > 1/2 tsp. salt > 1/4 tsp. pepper > Soaked raisin/vinegar mix > Caramelized walnuts > Chopped chicken

Mix all the above together. To serve for lunch or a light dinner, scoop onto lettuce leaves or make into sandwiches. For appetizers, put onto thin-sliced sweet baguettes.











 
 


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Recipe copyright 2008 by Jennifer Cote