Peach Chicken Salad Recipe

By: Melissa Garn

I got this recipe from: http://allrecipes.com/Recipe/Peach-Chicken-Salad/Detail.aspx

However, in mine, I did not use cucumber (I forgot to get it at the store) and fresh mint (again, I didn't get it at the store). I used mint flakes instead. This is for August Cooking Club, the theme of which is 'Summer Favorites.' Since this is pre-Cooking Club, and I've never made it before, we'll see how it turns out. :)

Ingredients

• 3 medium fresh peaches, peeled and cubed
• 2 cups cubed cooked chicken breast
• 1 medium cucumber, seeded and chopped
• 3 tablespoons finely chopped red onion
• MINT VINAIGRETTE:
• 1/4 cup white wine vinegar
• 1 tablespoon lemon juice
• 1/3 cup sugar
• 1/4 cup minced fresh mint
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 lettuce leaves

Directions

1. In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

Poppy Seed Chicken Recipe

Laura T.

Ingredients:
2 boneless, skinless chicken breasts (I cut into cubes and boil until cooked
thru, and I boiled with 1 diced celery stalk but you can omit the celery)
1 can Campbell's cream of chicken soup
1-8 oz container of sour cream
*for a healthier option, can substitute fat-free soup and sour cream*
2 teaspoons poppy seeds
1 sleeve Ritz crackers
1/2 c melted butter
*for a healthier option, can use less butter*
1 box Rotelle pasta


Directions:
Cook noodles by directions on box. Drain. Put in bottom of casserole dish.
(If it looks like too many noodles...you can always make an easy pasta salad
with the others...Wishbone Italian salad dressing, some diced onions/green
peppers, sliced ripe olives, cheese chunks and chopped pepperoni slices)

Mix together chicken, soup, sour cream and poppy seeds. Spoon on top of
noodles. Crush 1 sleeve of Ritz crackers and add melted butter. Put on top
of soup mixture.

Preheat oven to 350°, bake for 20 min or until it bubbles.

(you can also serve over rice)

Cornell Chicken

Eileen C.
Some history on "Cornell Chicken" can be found here. The original Cornell Chicken recipe called for an egg to emulify the sauce, this recipe uses Dijon mustard, and in my opinion tastes even better than the original recipe.

Chicken:
2 quarts water
3 1/2 cups cider vinegar
1/4 cup salt
2 (3 1/2-to 4-pound) whole chickens , halved -or- chicken pieces *you can use boneless skinless chicken but I think this tastes much better with skin & bones

Sauce:
1 tbsp ground poultry seasoning
1 1/2 tsp salt
1 1/2 tsp pepper
1/2 cup cider vinegar
3 tablespoons Dijon mustard
1 tsp rubbed sage
1 tsp rosemary
1/2 cup olive oil

Directions:

1. For the chicken: Whisk water, vinegar, and salt in large bowl until salt dissolves. Add chicken and refrigerate, covered, for 1 to 3 hours. Do not marinate longer than this or the flavor is too strong.

2. For the sauce: Combine poultry seasoning, salt, pepper, vinegar, mustard, sage, and rosemary; whisk together.

3. Preheat grill with all burners on high for 15 minutes, then turn all burners to medium-low.

4. Remove chicken from brine and arrange on grill skin-side up and baste with sauce. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25 to 30 minutes, basting with sauce halfway through cooking. Flip chicken skin-side down and baste with sauce. Continue to grill, covered, until skin is golden brown and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer. If chicken flares up a lot when cooking, turn one side of the grill burners off and place the chicken on that side. The heat from the other two burners will cook the chicken with out the flare-ups. Then at the end turn all burners on to crisp up the chicken.

Dried Tomato and Chicken Cheese Ball

Melissa G (originally submitted by Mary Dearing on

http://www.tastefullysimple.com/Cultures/en-US/Recipes/recipes.htm?rid=2273&src=s)

I made this for a Pampered Chef party I hosted, and it was so easy, not to mention that it tasted
good. :)

Ingredients
5 oz. can white chicken, drained
8 oz. softened cream cheese
2 Tbsp. shredded cheddar cheese
5 tsp. Dried Tomato & Garlic Pesto Mix
Crackers

Directions
Combine first 4 ingredients. Chill overnight to blend flavors. Serve with crackers. Makes about 1 1/2 cups spread.

Capri Chicken

Laura T

-1 c. low-fat ricotta cheese
-1/2 tsp. dried oregano
-1/4 tsp. salt
-1/4 tsp. pepper
-4 boneless, skinless chicken
breast halves
-1/2 tsp. garlic powder
-2 T. extra-virgin olive oil
-1 c. crushed tomatoes
-4 slices low-fat mozzarella cheese

In a blender or food processor, combine the ricotta with the oregano, salt and pepper. Process to blend. Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 12 minutes per side. Place the chicken breasts, side by side, in a large baking dish and allow to cool. Preheat the oven to 350°. Spoon 1/4 cup of the cheese mixture and 1/4 cup of the tomatoes onto each chicken breast. Top each chicken breast with 1 slice of mozzarella. Bake for 20 minutes.

Oven-Fried Chicken

Oven-Fried Chicken
submitted by Eileen C

2 cups buttermilk
2 T Dijon mustard
2 1/4 tsp salt
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
1 tsp hot pepper sauce
4 boneless skinless chicken breasts, cut in half crosswise
2 1/2 cups crushed corn flakes
3/4 cup fresh bread crumbs
1/2 tsp poultry seasoning
1/2 tsp paprika
generous dash cayenne pepper (use 1/8 tsp if you want this REALLY spicy)
2 T vegetable oil

1. Whisk buttermilk, mustard, 2 tsp. salt, 1 tsp. garlic powder, 1 tsp. black pepper, and hot sauce together in large bowl. Add chicken, turn to coat well, cover, and refrigerate at least 1 hour or overnight.

2. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Spray cookie sheet or glass baking dish with cooking spray.

3. Gently toss corn flakes, bread crumbs, remaining 1/2 tsp. garlic powder, remaining 1/2 tsp. black pepper, remaining 1/4 tsp. salt, poultry seasoning, paprika, and cayenne in shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Working with one piece at a time, remove chicken from marinade and dredge in crumb mixture, firmly pressing crumbs onto all sides of chicken. Place chicken on prepared pan, leaving 1/2 inch of space between each piece. Bake until chicken is deep golden grown, juices run clear, and instant-read thermometer inserted registers 160 degrees, about 25-30 minutes.

*You can marinate the chicken the night before and mix up the crumb mixture minus the oil the night before. Then when you're ready to cook it all you gotta do is add the oil to the crumb mixture, coat the chicken in the crumbs and bake it.

Chicken with Lime Sauce

Melissa G

-4 sm. boneless, skinless chicken breast halves,
cut into small or bite-sized pieces
-1 T. lime juice
-3/4 c. apple juice
-2 tsp. cornstarch
-1/2 tsp. chicken bouillon granules
-Cooked rice to serve on the side

Thaw chicken and cut into small or bite-sized pieces. I cut up the chicken so that more people could partake of the recipe, but if I were making it at home, I would leave the chicken breasts intact.

Mix together ingredients for sauce and put into crock pot. To make the sauce, combine lime juice, apple juice, cornstarch and bouillon. Add chicken and thoroughly coat with sauce. Cook in crock pot on low for 6-8 hours or on high for about 4 hours, stirring occasionally. Serve rice on the side or top with chicken.

This is my version of a recipe I found on www.bhg.com. Here is the link:
http://www.bhg.com/recipe/poultry/lime-sauced-chicken/

Chicken Spaghetti

Jenn H

This is a recipe from January Cooking Club that I neglected to get posted, but better late than never, right?
-Melissa G >:)

1 pkg. boneless, skinless chicken breasts
2 cans cream of mushroom soup
1 4-c. bag of shredded, sharp cheddar cheese
1/4 c. finely diced green pepper
1/2 c. finely diced onion
1 4-oz. jar finely diced pimentos, drained
3 c. dry spaghetti, broken into 2-in. pieces
2 c. reserved chicken broth from pot
1 tsp. Lawry's Seasoned Salt
1/8-1/4 tsp. cayenne pepper
salt and pepper to taste

Boil chicken breasts, and shred with two forks. Cook spaghetti in the same chicken broth, until it is al dente, but do not overcook it. When the spaghetti is cooked, combine it with the remaining ingredients, except for one cup of sharp cheddar cheese.

Place the mixture into a casserole dish, and top with the remaining cup of sharp cheddar cheese. Cover and refrigerate for up to two days, freeze for up to six months or bake immediately at 350° for 45 minutes, until bubbly. If the cheese topping begins to get too cooked, you can cover it with foil.

This is where Jenn got the original recipe:
http://thepioneerwoman.com/cooking/recipes/chicken-spaghetti.pdf

Chicken and Cheese Enchiladas

Jennifer B

1 medium onion, chopped
1 red pepper, chopped
2 tablespoons margarine
1½ cups cooked chicken, shredded
1 jar picante sauce (I use a bit more)
3 ounces cream cheese
1½ teaspoons ground cumin
2 cups Cheddar cheese, shredded
8 flour tortillas

Heat oven to 350 degrees. Cook and stir onion and red pepper in margarine in large skillet until tender. Stir in chicken, ¼ cup picante sauce (this is where I usually use more about ½ cup), cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup cheese. Put ⅓ cup mixture in center of each tortilla, and roll up. Place seam-side down in 12 X 7 inch baking dish. Top with remaining picante sauce and cheese. Yield: 4 to 6 servings. Preparation time: 10 minutes. Cooking time: 15 minutes.

Leftover Chicken and Rice with Red Curry and Turmeric

From Terri

Start with leftover cooked chicken. Using a frying pan, give it a once-over with olive oil spray, and add a dash of Red Curry and Turmeric. Then add this to any previously cooked rice dish that you have heated in the microwave oven. For this dish tonight I used a country rice medley, and then I added more Red Curry and Turmeric, to taste. I usually use about a few pinches of Red Curry and about 1-1/2 tsp. of Turmeric. If it is dry, then add a bit of olive oil or butter. When you are done with this quick meal, you will have a dinner that is dramatically different than the left over(s) you started with. Most won't recognize it as the dish it once was, and it will be memorable.

As alternatives, you can use regular curry, add salt and pepper or add a dash of ginger if you like.

Anderson's Chicken Salad

Eileen C says "This recipe came from Michelle's Langley OSC Cookbook, and would be just as good with leftover turkey instead of chicken."

6 c white meat chicken, cooked & chopped (I used equivalent amount canned chicken)
1 head celery, chopped (I omitted)
1 c pecans, chopped
1 large white onion, chopped
1 1/2 c craisins
1/4 c whole grain mustard
1 1/2 c mayo
1 T thyme
1 T dill
1 T garlic salt
1/2 tsp white pepper
1/2 tsp nutmeg
1 tsp sea salt

Combine everything in a large bowl and mix well. Serve over lettuce leaves or in croissants as a sandwich. Also good with crackers. Make 6-8 servings (I think it makes more like 10-12 servings.)

Tortilla Soup

Tortilla Soup
Tiffany O'Sheal
1 can fat free refried beans (16 oz)
1 can black beans (15 oz) rinsed and drained
1 can chicken broth (14 oz) (can also use water and bouillon)
1 1/2 c. frozen corn (can use canned)
3/4 c. chunky salsa (can use any spicyness, depending on what you like, I used Medium)
3/4 c. cubed chicken breasts
1/2 c. water
2 c. shredded cheese, divided

Bring beans, broth, corn, salsa, chicken, and water to a boil. Add 1 c. cheese. Cook until melted. Top with cheese, sour cream, and corn tortilla chips. This is something you could easily cook in a crock pot as well!

I was going to bring this soup to Cooking Club...in fact...I was on my way there when a car slammed on brakes in front of me and I had to choose whether to save my soup or save the car...well, I chose the car...sorry! :) So the soup ended up on the floor of my car...so I'll bring it for January!

Chicken Wing Dip

The first few recipes from tonight's Cooking Club meeting have trickled in, so here they are:

Chicken Wing Dip
Eileen

2 (8 oz) pkgs cream cheese, softened
3/4 c cayenne pepper sauce such as Frank's RedHot, more or less to taste
1 c creamy blue cheese dressing OR ranch dressing
1 (9.75 oz) can premium chunk chicken breast in water
1 c shredded cheddar

Preheat oven to 350. Using a mixer, mix cream cheese and cayenne pepper sauce until well blended. Add blue cheese or ranch dressing and mix well. Using a spoon or spatula, add chicken, making sure to drain chicken before it is added, and cheddar cheese, and mix well mashing up the chunks of chicken as you mix. Spread in a 9x13 baking dish. Bake for 30 minutes. Serve hot with chips such as nacho chips or Fritos scoops. Makes 12-14 appetizer servings.

*Blue cheese dressing recommended brand: Litehouse Original Bleu Cheese Dressing & Dip (usually found in the refrigerated produce section)
*Ranch dressing recommended brand: Hidden Valley The Original Ranch Salad & Seasoning Mix packet, prepared according to package directions. (found in the salad dressing aisle)

Eileen says of this recipe that it is "a good football food, and therefore, it is one of her fall favorites."