FoodAskew » Lunch

Chicken Salad

Trish — Mon, 31 May 2010 19:00:32 +0000

Submitted by Marilyn Braunger

1 c. chopped chicken		1 c. chopped celery
1 c. grapes, halved		1/3 c. toasted pecans
½ tsp. salt		2/3 c. Pace Picante Sauce (Mild)
½ c. mayonnaise		1 tbsp honey
¼ c. green onions

1. Mix together the chicken, celery, grapes, salt, & pecans.
2. Separately, mix together the Pace, honey, mayonnaise, & green onions.
3. Combine both mixes together.

The Califunky Hot Brown

Trish — Tue, 17 Nov 2009 05:49:07 +0000

Submitted by randilicious
Serves 2

5 tbsp canola oil		3 tbsp all-purpose flour
1½ c. milk		6 tbsp Parmesan cheese, freshly grated
3 tbsp sharp cheddar cheese, shredded		1 egg, beaten
½ tbsp pepper		½ tbsp oregano
1 tsp paprika		1 tsp Old Bay seasoning
1 c. mushrooms, sliced		8 stalks asparagus
1 tomato, thinly sliced		4 slices of bread, toasted
1 avocado		leftover turkey slices and/or ¼ lb. pork roast thinly sliced

1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6. For each serving, slice up half an avocado & add as garnish.

Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.

Stromboli

Trish — Tue, 23 Jun 2009 19:00:23 +0000

Submitted by movidude74
Serves 8-12

1 lb. pizza dough		¼ lb. Swiss cheese
¼ lb. sharp provolone		¼ lb. tavern ham
¼ lb. hard salami		¼ lb. slicing pepperoni
1 egg		Italian Seasoning
Flour		Sweet or Hot Peppers, drained

1. Thaw pizza dough according to directions on package. Roll out dough to about 14-16″ square (if you can only get one side squared, then have that away from you).
2. Beat one egg & add Italian seasoning to taste. Brush top of rolled dough.
3. Layer the deli selections meat, then cheese, then meat, etc. You can overlap the layer closest to you, but you want to leave an inch or so on the right & left, & 2″ at the edge farthest from you.
4. The peppers are optional. If you are adding them, liberally spread a layer just above or below the middle layer of cheese.
5. Roll or fold the layers of food away from you.
6. Brush on egg mixture on the exposed dough as you go.
7. Fold the last bit towards you over the roll of food; fold the loose dough at the sides in to the center. Coat with egg & flip onto a baking sheet lined with parchment paper.
8. Coat all remaining surfaces, even if you slop some on the paper.
9. Cut 3 or 4 slices into the top of the loaf about half way deep.
10. Bake at 350°F for about 45 minutes or until the dough is browned & cheese is bubbling out of the slices.
11. Let the dish rest a few minutes before serving. Slide into 1″ wide slices to serve.

Chef’s Note: Pizza dough is often sold as 2-1 lb. balls of dough, so you might as well make 2. In step 6, I prefer to fold about 3 times, leaving the top edge of dough that you don’t layer exposed. You can freeze the leftovers and reheat it later.

Brad’s Bachelor Chicken and Rice

Trish — Wed, 03 Jun 2009 19:00:43 +0000

Submitted by Brad Waller
Serves Approximately 4

1 lb. chicken breasts		1 pkg. Chicken Rice-a-Roni
1 tbsp butter		2½ c. water
6 oz. broccoli (1 pkg)

1. Dice breasts & prepare to brown in a large skillet.
2. As you get started, add butter as specified on rice box & prepare as if there was no chicken.
3. Chop & add broccoli before the boil off step for the rice & cover as per directions on the box.

Cream of Crab Soup

Trish — Tue, 31 Mar 2009 19:00:09 +0000

Submitted by The Crab Place

3 tbsp all-purpose flour		1 oz. dry Hollandaise sauce mix
½ tsp dry mustard		4 c. half and half
¼ c. butter		2 tsp Old Bay seasoning
¼ tsp celery seeds		1 c. whipping cream
1½ tbsp cooking sherry		1 lb. Maryland crab meat

1. In a medium bowl, blend flour, Hollandaise sauce mix, & dry mustard with two cups of half and half.
2. Melt butter over medium heat in a 4 qt. saucepan. Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency.
3. As the mixture begins to thicken, add remaining half and half, Old Bay seasoning, celery seeds, & whipping cream. Heat to simmer, stirring constantly.
4. Reduce heat to low, add crab meat & sherry. Stir gently until heated through & serve.
5. Top each bowl with freshly ground pepper to taste.

Note: Submitted to The Crab Place by Phoebe Ferguson of Crisfield, MD.

Randilicious Chili

Trish — Tue, 03 Feb 2009 19:00:58 +0000

Submitted by randilicious
Serves a lot

1 large onion, finely chopped		4 cloves garlic, minced
1 green bell pepper, finely chopped		1 jalapeno pepper
2 tbsp tomato paste		2 tbsp butter, cut into pieces
¼ c. all-purpose flour		1 tbsp dried oregano, crushed
1 tsp ground cumin		2 tsp crushed red pepper
½ c. chili powder		14.5 oz. diced tomatoes with liquid (1 can)
1 lb lean ground turkey		15.25 oz. kidney beans, drained and rinsed (1 can)
2 tbsp Jack Daniels whiskey		salt & ground black pepper to taste

1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chilli powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
5. Simmer covered at low heat until serving time.

Butternut Squash Soup

Trish — Wed, 26 Nov 2008 19:00:48 +0000

Consider this as a new tradition starter for your Thanksgiving this year!

Submitted by gotMEwrong
Serves 6-8

1 butternut squash, peeled		2 tbsp unsalted butter
1 onion, chopped		6 c. chicken stock
salt & pepper

Cut squash into 1″ chunks. In a large pot, melt butter. Add onion & cook until translucent, about 8 minutes. Add squash & stock. Bring to a simmer & cook until squash is tender.

Remove squash chunks with a slotted spoon & place in a blender & puree. Return blended squash to the pot. Stir & season with salt & pepper. Serve.

Porcupine Meatballs

Trish — Sun, 25 May 2008 22:52:38 +0000

Submitted by Movidude74
Serves 6-8

1 lb. ground beef		1 egg, slightly beaten
2 tbsp onion, finely chopped		¼ c. rice, uncooked
1 tbsp parsley, snipped		½ tsp salt
½ c. water		1 tsp Worcestershire sauce
10 ¾ oz. condensed tomato soup (1 can)		dash of pepper

1. Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup.
2. Mix thoroughly & shape in about 20 small balls & place in a skillet.
3. Mix remaining soup, water, & sauce; pour over meatballs.
4. Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.

Taco Soup

Trish — Mon, 14 Apr 2008 19:00:51 +0000

Submitted by gotMEwrong
Serves 6-8

1 lb. lean ground beef		½ c. onions, diced
15-16 oz. black beans (1 can)		15-16 oz. pinto beans (1 can)
14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can)		14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can)
11 oz. Green Giant Mexicorn (1 can)		14 oz. beef broth (1 can)
1 pkg. Old El Paso Taco Seasoning		1 tbsp salt
1 tbsp pepper		½ tbsp garlic powder
½ tbsp chili powder		16 oz. sour cream
1 pkg. Kraft Mexican 4 Cheese Blend, shredded

1. Dice the onions. Rinse & drain all cans of beans.
2. Crumble & brown beef in a large pot over medium high heat.
3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.

Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.

Turkey Jack Chilli

Trish — Tue, 08 Apr 2008 20:40:13 +0000

Submitted by randilicious
Serves 8

1 large onion, finely chopped		1 green bell pepper, finely chopped
4 cloves garlic, minced		3 roma tomatoes, diced
2 tbsp tomato paste		1 tbsp butter
¼ c. all-purpose flour		1 tbsp dried oregano, crushed
1 tsp basil		1 tsp ground cumin
2 tsp crushed red pepper		½ c. chili powder
14.5 oz. whole peeled tomatoes w/ liquid, chopped		1 lb. ground turkey
15.25 oz. kidney beans		1 jalapeño pepper
2 tbsp Jack Daniels whiskey		salt & ground black pepper to taste

1. Brown the ground turkey w/ ½ large onion, ½ bell pepper, 2 cloves garlic, & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, melt butter until melted. Stir in flour until thickened.
4. Combine remainder of onion, green pepper, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in oregano, cumin, crushed red pepper, chili powder, tomatoes, jalapeño pepper, turkey, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste. Simmer covered over low heat until serving time.
5. Goes great over baked potatoes & some cheddar cheese on top.