Chicken and Veggie Pasta Salad

So colorful.  So nutritious.  So GOOOOOD.

Chicken and Veggie Pasta Salad
3 T. olive oil
4 boneless, skinless chicken breasts, cut into 1” cubes
1/2 t. garlic powder
Salt and freshly ground pepper
1 cup yellow squash (about 3 small ones), sliced
2 cups broccoli, cut into small bite-sized florets
1 cup carrots, peeled and cut into slices
1 cup grape or cherry tomatoes, cut into bite-sized pieces if
necessary
12 oz. bag veggie spiral pasta
1 bottle Italian or vinaigrette dressing, such as Newman’s Own
Chopped fresh basil and/or grated parmesan, optional

Heat a 10” skillet over medium high temperature, Add olive oil, then cook the chicken pieces, stirring often, until no pink remains. Season with garlic powder, salt and pepper. Cool, then transfer to a large bowl.
Meanwhile, heat 6-8 cups water in a large pot. When water boils, salt the water, then add the squash and cook 10-20 seconds. Remove with a slotted spoon to a colander and rinse with cold water. When the water boils again, add the broccoli; cook 10-20 seconds, and remove to the colander and rinse with cold water. Next, add the carrots. Allow them to boil about 1 minute before removing and rinsing. When water boils again, add the pasta and cook 10 minutes, until floppy but firm to the bite.
After the vegetables have drained completely, transfer them to the large bowl. Drizzle 1 cup (about half a bottle) dressing over the vegetables and chicken and allow to marinate while the pasta cooks.
When pasta is done, drain in the colander and rinse with cold water until all the pasta is cool. Drain well, then add to the large bowl and toss with the chicken and vegetables. Chill. Stir and taste again before serving. Additional dressing, salt or pepper may be needed. If desired, sprinkle with Parmesan cheese and/or fresh basil before serving.

Chicken with Peppers and Tomatoes

My sister and I thought up this recipe to use the fabulous fresh produce from the garden.

Chicken with Peppers and Tomatoes
1/2 t. salt
1/8 t. cayenne pepper
3-4 boneless chicken breasts (2 lbs.), cut into serving pieces
2 T. olive oil
1 medium size onion, chopped
1 cup mild peppers, chopped
1 clove garlic, chopped
1/4 cup fresh cilantro, chopped
Juice of one fresh lime
6-8 medium ripe tomatoes, sliced
1 lb. shredded Monterey Jack cheese
fresh cilantro for garnish
Rice for serving

Preheat oven to 350 degrees. Season chicken breasts with salt and pepper. Brown in oil, set aside. Cook onion, pepper and garlic until softened. Remove from heat. Meanwhile, cover the bottom of a 9X13 baking dish with half the sliced tomatoes. Layer all the peppers and onions, then half the cheese, then chicken, lime juice, cheese, and tomatoes. Reserve some cheese for the top. Seal with foil. Bake 45 minutes, remove foil, top with cheese and bake another 15-20 minutes, until vegetables are tender and chicken is done. Serve over rice.

Rebeka’s Pasta Salad

Rebeka’s Chicken Pasta Salad

My best friend Rebeka taught me how to make this years and years ago.  I don’t know how many times we’ve eaten this pasta salad at picnics and parties, and we all love it.

4-6 cups (12 oz.) uncooked tricolor rotini pasta
2 T. olive oil
1 pkg. Knorr regular pesto sauce mix
1 cup mayonnaise (I use Hellman’s or Duke’s)
Splash of red wine vinegar (about 1/4 cup)
10-oz. can chicken breasts, drained (1 cup chicken)
1 cup black olives, drained
Double handful cherry or grape tomatoes
Grated parmesan cheese

Cook pasta in boiling salted water; drain and place in a large bowl. Toss with olive oil.
Stir in pesto mix, mayo, vinegar, chicken, olives and tomatoes. Grate parmesan cheese over the top.

Serves 6-8.

Chicken Tortilla Soup

Chicken Tortilla Soup
My friend Donna and I spent a happy day developing this recipe. This soup is flavorful and filling, and serves two families with enough left to freeze for a later meal!  I’ve used this recipe several times for large gatherings like Teacher Appreciation dinners or Christmas Progressive Dinners in the neighborhood.  Keep it warm in a big crockpot or two, or a large pot set on low on the stove top. People can bring toppings like avocados, cheese, chips, and sour cream.  Warm rolls, cornbread, or flour tortillas with honey also make a nice accompaniment to the soup.
This also freezes well (before adding the cheese, avocados and chips). About 10 quarts of soup.

3 medium onions, chopped
9 cloves garlic, minced
3 tablespoons olive oil
(28 ounces) cans tomatoes, crushed
2 tablespoons chili powder
4 large cans chicken broth (4-6 quarts)
3 c. corn (two 15 oz. cans, drained)
3 c. white hominy (two 15 oz. cans, drained)
3 (4 ounces) cans green chili peppers, chopped (or use fresh roasted poblanos)
3 (14.5 ounces) cans black beans, rinsed and drained
boneless chicken breasts, cooked and chopped (sauté in a skillet, seasoning with cumin or Mexican seasoning, or use leftover grilled or roasted chicken)
1 tablespoon fresh or dried oregano or Italian seasoning
3/4 cup fresh cilantro, chopped
3 avocados, chopped
12 oz. Monterey jack cheese, shredded
1 bunch green onions, chopped
sour cream or plain yogurt
tortilla chips

In a large stock pot, sauté onion and garlic in oil until soft. Add tomatoes and cook, covered, until tomatoes have broken down a bit (about 20 minutes).
Stir in chili powder and broth. Bring to boil and simmer for 10 minutes. Add corn, hominy, chili peppers, beans, and chicken. Simmer for 10 minutes. Add oregano or Italian seasoning. (At this point, the soup can be frozen.)
Ladle soup into individual serving bowls and garnish with avocado, grated cheese, green onion, sour cream, cilantro, and tortilla chips.

Poppa Paul’s Chicken Spaghetti

Poppa Paul’s Chicken Spaghetti
Definitely a five-star dish.  Poppa Paul makes a big pot of this rich spaghetti almost every time friends or family come over.  It’s an old-fashioned country style plate of food that fills you up and makes you feel loved.

Poppa Paul uses a whole chicken, de-boned and cut up, and cooks the spaghetti in the broth from the chicken. The amounts aren’t exact; Poppa never measures any of this. You can add another whole can of soup if you like it saucier, and if you’re in the mood for more veggies, then add more. Traditionally served with purple hull peas or butterbeans, cornbread, and iced tea.
1/2 to 1 cup finely chopped green and/or red bell pepper
1/2 to 1 cup finely chopped celery
1 cup finely chopped green or yellow onions (or mixture)
2 T. olive oil or butter
1 quart or more chicken stock
1 small box Velveeta mild Mexican cheese
1-2 cans cream of celery, mushroom or chicken soup
2-3 cups cooked, cut up chicken
1 pkg. cooked, drained spaghetti

In a very large, deep skillet or pot, sauté vegetables in oil until tender. Gradually add chicken stock. Stir in soup, cheese and chicken. Simmer over low heat, stirring until completely mixed and hot.

Makes a big pot, enough for at least six hungry people. Freezes well. Can be reheated in a large oven-safe dish.

Chicken Lettuce Wraps

Chicken Lettuce Wraps
You can add any fillings you like to these.  Serve with lots of napkins!

Prepare the sauces (recipes below).

Sesame Ginger Sauce

1/2 cup water
2 t. cornstarch
2/3 cup soy sauce
1/2 cup sugar
1/2 cup vinegar
1 T. oil
2 t. sesame oil
2 t. sesame seeds
1 t. red pepper flakes
1/4 t. minced garlic
1/2 t. minced ginger
Dash parsley

Combine water and cornstarch in a small saucepan over medium heat; stir until cornstarch is dissolved. Add other ingredients. Bring to boil, then reduce heat and simmer till thick.

Peanut Dipping Sauce

1/2 cup peanut butter
1/2 cup water
2 T. vinegar or lemon juice
1/2 t. minced ginger
1/8 t. red pepper flakes
3 T. white sugar
1 T. brown sugar
1/4 t. minced garlic

Combine ingredients in a pan over medium low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.

Chicken filling:

1 T. oil
4 chicken breasts, cut into very small strips (they will cut more easily if partially frozen)
Salt and pepper
3 green onions, sliced into sticks
1/4 cup minced water chestnuts (rinsed and drained)
1/4 cup sliced almonds
1-2 heads butter lettuce leaves, washed and dried
1 cup grated carrots
1 cup cellophane noodles, optional

Optional ingredients:
Red cabbage leaves
Bean sprouts, washed and dried
Finely shredded Chinese cabbage
peanuts
Basil, mint or cilantro leaves
Lime and orange wedges

Heat oil in a large skillet or wok over medium-high heat. Add chicken and season with salt and pepper. Stir-fry about 2 minutes, until no pink remains. Add water chestnuts; stir 1 minute. Add 5 T. Sesame Ginger Sauce and heat for 2 minutes, stirring often, until bubbly. Stir in the sliced green onions; remove from heat.
Transfer chicken to a bowl. Arrange on a large platter with lettuce, fillings, and sauces. Serve fillings in purple cabbage leaves if desired.
To eat, spoon some of each ingredient into a lettuce leaf and fold like a little burrito.
6-8 appetizer portions

Greek Chicken Sandwiches

Greek Chicken Sandwiches

1 lb. boneless skinless chicken breasts, diced
Black pepper to taste
one clove minced garlic or 1/4 t. garlic powder
1 T. olive oil
1/2 cup Caesar salad dressing (low-fat OK)
1/2 cup crumbled feta cheese
1/4 cup pitted black Kalamata olives
Sandwich rolls (Italian, rosemary focaccia, or pita)
Lettuce
Tomato
Red onion rings

In a large skillet, cook chicken, black pepper, and garlic in oil over medium heat until juices run clear. Stir in salad dressing, feta cheese and olives. Cook and stir until heated through (not too long or the cheese will melt and lose its character.) Serve on lightly toasted rolls with lettuce, tomato and red onion rings.
Serves 4-6

OR:
Serve cooled chicken mixture on top of salad greens.

Optional: Substitute ground beef for the chicken.

Chinese Chicken Salad

Chinese Chicken Salad

Chinese Chicken Salad

Fresh, light salad that’s easy to put together. Good for a potluck party, too!

Salad:
1 pkg. cole slaw mix or broccoli slaw mix (or use 4 cups shredded cabbage, broccoli and carrots)
1 or 2 pkg. Ramen noodles (or use 2 cups chow mien noodles)
1 can chicken (12.5 oz.), drained (about one cup cooked chicken)
2 T. toasted sesame seeds
1/2 cup toasted almond slices
1 chopped green onion (opt.)

Dressing:
1/3 cup white vinegar
2/3 cup rice vinegar
2/3 cup vegetable oil
2 T. sesame oil
2 T. sugar
2 t. salt
1/2 t. soy sauce
Freshly ground black pepper
Fresh ginger, grated (about 1 t.)

Mix salad ingredients together in large bowl. To toast sesame seeds and almonds, bake in a large pan in a 400 degree oven for 5 minutes. Shake dressing ingredients together, then pour over salad. If using chow mien noodles, mix in last to preserve the crunch. You could also mix in the nuts and seeds last. If using Ramen noodles, do not use the flavoring packet, only the noodles. Marinating in the refrigerator for 2 hours will soften the noodles. The salad can be eaten immediately, but the flavors will blend during the two-hour chill. Store in the refrigerator for 2-3 days.

6 servings

Chicken and Dumplings

closeup of chicken and dumplings

Chicken and Dumplings

4 chicken breasts, or one chicken, or chicken breasts and thighs (if you like dark meat)
3 T. dried parsley
1 t. dried thyme
One onion, coarsely chopped
2 carrots, coarsely chopped
salt and freshly ground pepper to taste

Cook in a pressure cooker about 20 minutes, bake, or put in large stock pot, cover, and let gently simmer for several hours. Chicken should be very tender and fall off the bone. Remove chicken from bones, separate into bite-size pieces, and refrigerate or freeze until time to use. Strain broth through a fine sieve and discard vegetables. Refrigerate or freeze until time to use. When ready to use broth, remove solidified fat from the top.

To make dumplings:

3 cups flour
2/3 cup shortening
1 t. salt
3/4 cup water

Cut dry ingredients together in large bowl with pastry blender. Add water to make a soft dough. Roll out on floured board (1/4″ thick) and cut into 3″ squares with a pizza cutter or sharp knife. The dumplings may rest on the pastry board an hour or so, or be frozen until time to use. (To freeze, place in a single layer on a cookie sheet and cover with plastic wrap until frozen. Then, store in a ziploc bag until ready for use.)

When ready to make chicken and dumplings, bring 6 cups broth to a boil in a relatively large pot. Drop dumplings one at a time into boiling broth, stirring after each one. Allow to boil at least 10 minutes (20 minutes if using frozen dumplings). Cover and reduce heat. Add 2 T. butter, margarine, or powdered low-fat butter product such as Butter Buds. Pour in at least 1/2 cup canned evaporated milk (may use skim if desired) or use 1 cup regular milk. Simmer at least 10 more minutes. Add chicken and stir gently to mix; heat through on low heat. Turn off the heat and let them sit uncovered for 20 minutes or so for best consistency. Stir occasionally. Taste, add more salt or freshly ground pepper or parsley if desired.

The chicken and dumplings should have a creamy, buttery broth with plump, soft dumplings and pieces (not smithereens) of chicken throughout. If it looks more like a thin soup, it will benefit from a little simmering and sitting off the fire. I like to serve these with fresh English peas and homemade bread.

Chicken and Dumplings freeze beautifully. Reheat in the microwave and stir very gently to keep them from tearing up.

Simple Chicken and Dumplings (for those who do not like to cook. Not quite as good, but much easier:)

Substitute:
For broth: canned chicken broth, or chicken broth made with chicken bouillon granules or chicken base.
For chicken: one can (12.5 oz) canned chicken breasts
For dumplings: best quality flour tortillas you can find (about 6 should do it)

Greek Salad

Greek salad with chicken

Greek Salad

Dressing:
1 small shallot, minced
3 T. red wine vinegar
1 t. dried oregano

Mix in a bowl. Let stand five minutes. Whisk in gradually:

1/3 cup extra-virgin olive oil.

For 2 salads:
1 quart washed and torn lettuces
1 cup grilled chicken, salami, turkey, or tuna
4 oz. good-quality whole feta cheese, cubed
1/2 seedless cucumber, chopped (or remove seeds from cucumber)
8 small tomatoes, sliced
1/2 small red onion, sliced (optional)
Shredded purple cabbage (optional)
1/2 red or yellow bell pepper, seeded and chopped
4 quartered artichoke hearts, drained
6 pepperoncini hot peppers
several pitted kalamata or other olives
2 T. flat-leaf parsley leaves, coarsely chopped (optional)
Coarse salt and black pepper
1/2 lemon

Arrange salad on two plates. Season with salt and freshly ground pepper.
Drizzle with dressing. Squeeze lemon juice over salad.