Buffalo Chicken Salad

Here is an easy summer salad.  You can grill it on a pannini, put it in a pita pocket or on a salad.

DSC01826Ingredients:

2 cups of cooked chicken, cut into bite-size pieces

2 celery stalks, chopped

Mayonnaise

1/2 cup Feta or Blue Cheese

Wing sauce

DSC01827Chop the chicken into bite-size pieces.  We used rotisserie chicken.

DSC01828Chop the celery into bite-size pieces.DSC01830Place the chicken and celery in a bowl.  Add cheese.  Stir in enough mayonnaise to make the salad hold together.

DSC01831Add wing sauce and salt to taste.

DSC01834Delicious on a roll with lettuce!

Chicken and Corn Chowder

I have a beautiful picture of this soup on my Farmer’s Almanac Calendar.  This recipe looked easy, so we decided to try it.  We changed it a bit, adding more seasoning and it came out pretty good!

Ingredients:

3 cups corn, divided

3 cups chicken broth, plus a little extra for the puree

2 Tablespoons olive oil

1 1/2 cups cooked chicken, diced ( we used a rotiserrie chicken)

1 medium onion, diced

2 stalks celery, diced

3 Tablespoons flour

2 medium potatoes, diced

1 cup half and half

1 teaspoon salt

Pepper to taste

1/4 teaspoon cayenne pepper

In a food processor or blender, puree 2 cups of the corn.  Add a little chicken broth to get the desired consistency.

Chop the onion and celery.

 

Add 2 Tablespoons of oil to a large stockpot, turn the heat on to medium-high.  Place the onions and celery in the pot and saute about 5 minutes, until softened.  Sprinkle the flour over all.  Add the chicken broth and stir.

 

 

Next comes the diced potatoes and pureed corn.

Cook about 15 minutes until the potatoes are soft.  Add salt, pepper and cayenne.

Add the cooked chicken and half/half, heat through gently and serve.

Rotisserie Chicken Noodle Soup

There is no better comfort food than homemade chicken noodle soup, especially on a cold winter night! It doesn’t have to take all day.  Here’s a quick recipe for a delicious soup in no time!

Ingredients:

1 onion, chopped

*2 carrots, chopped

*2 ribs of celery, chopped

2 Tablespoons fresh rosemary, finely chopped

6 cups chicken broth

1 rotisserie chicken, meat taken off the bones and choppped

2 cups pasta or noodles of your choice

*You may be able to find veggies already chopped in the produce section of your market.

Chop, one medium size onion

Turn the stove on to medium high.   Place 1 Tablespoon of olive oil in a large stock pot and add the onions

While the onions are cooking, chop the carrots.

Chop the celery

Add the carrots and celery to the pot and cook about 10 minutes.

Add the chicken stock

Chop the rosemary and add it to the soup.

Stir everything together and check the seasoning.  Add salt and pepper if needed.

Place the cooked chicken in the soup.

Cook the pasta in a separate pot.

Drain the pasta in a colander and add it to the soup.  Stir together.

It’s all ready to serve! Yum!