Tag Archives: chicken

Chicken Satay Skewers

Chicken Satay Skewers

I took cooked chicken breasts, tossed them in a satay mix that I bought at the local asian market, pushed them onto water-soaked bamboo skewers, and broiled them for 5-7 minutes, flipped them over, and broiled for 7-10 more minutes. Good on their own or with the satay peanut sauce I found at the asian market as well.

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My first attempt at Red Curry Chicken & Vegetables

I took 2 Tablespoons Red Curry Paste and added it to 1 can of Coconut Milk (lite) and brought it to a boil.  I reduced the heat to a simmer, and started chopping carrots, peppers, onion, zucchini.  I put the veggies in the steamer with a can of water chestnuts, and a can of baby corn, both drained.  I tossed in a handful of snowpeas too, then started the steamer.  I went back to stirring the curry and coconut milk. I placed enough rice in the rice cooker, then went back to the curry sauce.  I added some cooked chicken (fajita sliced) and kept stirring until the vegetables and rice were done steaming.  I shut off the heat on the stove, grabbed my plate.  I placed a bed of rice on my plate, scooped out some veggies and covered them with the curry sauce and chicken mixture.  It was a very good meal, but next time I will double the coconut milk and add more curry paste.  I had too much meat and veggies and not quite enough sauce.  Here is a picture of my plate:

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Poultry Crescents

I thought this may be a good way to use up some leftover bird.

You will need:

2 packages refrigerated crescent roll dough
1 lb. cooked chicken, turkey or other bird of your choosing. (make sure its cooked.)
1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can full of milk
shredded cheese for topping.

Preheat oven to 350 degrees.

Unroll crescent roll dough and break into pieces along perforations. Starting at wide end, fill with some bird and then roll up as you would if making them normally. Place bird stuffed crescents into 9 x 13″ pan. Mix contents of soup cans plus the can of milk, pour over crescents. Top with shredded cheese and bake for 30 minutes.

Cold Curried Chicken Salad

You will need:

4 cups cooked, diced chicken
1 cup cooked rice
3 hard boiled eggs, chopped
1 bunch green onions, chopped
1/2 cup crushed peanuts
6 slices of cooked bacon, crisp & crumbled
1 cup mayonnaise
2 teaspoons curry powder
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon white pepper
1 Tablespoon lemon juice

Garnish items: Avocado slices or mandarin orange sections.

To prepare:

1. Combine chicken, rice, eggs, onions, peanuts, and bacon.

2. Mix remaining ingredients (except for garnish items) together in separate bowl, then fold into chicken mixture.

3. Chill and serve on lettuce leaves, placing a round scoop on a bed of the lettuce leaves.

4. Garnish with Avocado slices or mandarin orange sections.

Serves 4-6.

Chicken Salad with Bacon and Almonds

You will need:

4 cups cooked, cubed chicken
2 cups chopped celery
2/3 cup slivered toasted almonds
5-6 slices bacon (cooked crispy & crumbled)
1 cup dried cherries
1 cup halved purple grapes*
1 cup mayonnaise
1 cup sour cream
1 teaspoon salt
2 Tablespoons lemon juice
1/2 teaspoon ginger

What to do:
1. Combine chicken, celery, almonds & bacon in large bowl.
2. Add in cherries and grapes.
3. In another container, combine mayo, sour cream, ginger, salt and lemon juice.
4. Toss chicken mixture with dressing and chill thoroughly before serving.
5. Serve on lettuce leaves.

*may change this to 1/2 cup each of green and purple grapes, if desired.

Serves about 8.