Recipe of the Month
Recipes for April, May and June
My favorite Chicken Salad is from a local restaurant chain called Home | Egg Harbor Cafe with locations in Wisconsin, Illinois and Georgia. Their chicken salad has cranberries, candied walnuts and seasonal fruit. Right now that is usually apples and strawberries. The amazing salad is served over spring greens with a side of poppy seed dressing. This recipe for Spring Chicken Salad season is my take on that amazing salad.
Spring Chicken Salad
1 cup reduced-fat mayonnaise
3 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1/2 teaspoon granulated garlic
Half of a leftover chicken or 3 chicken breasts cooked, skinned and shredded or diced
2 tablespoons red onion, finely diced
2 peeled and thinly sliced Golden Delicious apples
3 to 4 thinly sliced and diced celery stalks
1 cup dried cranberries
1/2 cup coarsely chopped toasted walnuts
5 to 7 sliced strawberries
In a large bowl, whisk together mayonnaise, lemon juice, garlic salt and pepper.
Shred or dice chicken, and add to dressing. Add apples (, cranberries, celery stalks and onion.
Serve over a bed of mixed spring greens and top with walnuts and apple and strawberry slices with a side of Backyard Patch PoppySeed Dressing.
Cinco de Mayo Herbal Punch
1-liter ginger ale
1 12-oz. can frozen raspberry-lemonade concentrate
1 12-oz. can frozen limeade concentrate
Fresh lemon balm and lemon basil sprigs
Garnish with lemon and lime slices
In a large gallon pitcher combine the lemonade and limeade concentrates. Dilute with only (3) cans of water for each concentrated mix, for a total of 6 cans of water (most package directions instruct you to add 4 1/3 cans after you empty the container.) Pour mixture into a large punch bowl. Add the branches of lemon balm and lemon basil. Pour in the liter of ginger ale. Slice a fresh lemon and lime and float in the punch along with ice, stirring well to chill. Any additional lemon and lime slices can be used for garnish on cups or serving glasses.
Creamy Cucumber Dressing
- 4 Tbls plain yogurt
- 1 Tbls white wine or rice vinegar
- 1/2 cucumber, peeled, seeded and diced
- 1 Tbls chopped fresh dill (or 1 tsp dried)
- 1 Tbls fresh chopped chives
- 2 tsp lemon juice
- salt and pepper to taste
Combine ingredients in a blender and blend until smooth. Refrigerate and use within 2 days. Stir before using. Good on greens or over sliced cucumbers and sweet onions.
Recipes for January, February and March
Chicken Pot Pie Soup
This is a terrific way to use up that leftover chicken and at the same time disguise those cans of soup you bought on sale. You won’t believe how good and from scratch this soup is.
2 cups cubed cooked chicken breast meat
1 16-ounce package frozen mixed vegetables, thawed
1 10.75-ounce can condensed cream of potato soup
1 10.75-ounce can condensed cream of chicken soup
2 cups skim milk (or 2% if you want it creamier)
2 cups skim milk (or 2% if you want it creamier)
1/4 tsp sage, dried
1/2 tsp savory or tarragon, dried
1 large potato, cut into 1/2-inch cubes (optional)
In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup, milk and herbs. Heat through over medium high heat and serve with crumbled crackers on top. Serves 4. Multiplies well. You can also place cold ingredients in your crock pot and place on low heat for an hour to warm up.
Optional: Add cubed potato and simmer for 15 to 20 minutes, or until potato cubes are fork tender. Or cut in a cooked baked potato and simmer to warm.
Notes: In place of crackers, place a hot biscuit on top of each bowl of soup.
Chicken and Broccoli Alfredo
In February is Pasta Alfredo Day, so I thought I would share this easy to make Chicken Alfredo that uses Cream of Chicken Soup. of a 16 oz. pkg of linguine prepared acc. to directions
1 cup fresh or frozen broccoli
2 Tbls butter
1 lb. boneless, skinless chicken breasts, cut in 1 1/2 inch pieces
1 – 10 ¾ oz. can condensed Cream of Chicken Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp black pepper
1 1/2 tsp Backyard Patch Boursin Blend
Prepare linguine according to package directions in 3-quart saucepan. Add broccoli during last 4 min. of cooking time. Drain the linguine and broccoli well in colander. Heat butter in 10” skillet over medium-high heat. Add chicken and cook until well browned, stirring often. Stir soup, milk, cheese and herbs. Add linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.
Chicken, Andouille, and Shrimp Jambalaya (Serves 12) tablespoons vegetable oil
1 pound andouille sausage, sliced
2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
1½ cups chopped onion
1½ cups chopped celery
1½ cups chopped green bell pepper
3 cloves garlic, minced
3 cups long-grain rice
1 (28-ounce) can diced tomatoes
5 cups chicken broth
2 tablespoons chopped fresh thyme
2 fresh bay leaves
1½ pounds large fresh shrimp, peeled and deveined
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
2 tablespoons chopped fresh parsley
Garnish: chopped green onion
In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.
Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover, and cook for 15 minutes or until rice is tender.
In a medium bowl, combine shrimp, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until shrimp are pink and firm. Add remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
Garnish with green onion, if desired. Serve immediately.
Adapted from Lousianacookin.com
For more recipes, especially those using Backyard Patch Herb Mixes and Seasonings, check out the Recipe Library