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!

Super Nachos

We had a mini Cinco de Mayo dinner the other night.  We made nachos with some left over turkey and margaritas to go with it.

DSC01800Ingredients:

2 cups cooked turkey or chicken, chopped

1 8 ounce block cream cheese

1 cup salsa verde

1 can black beans

tortilla chips

1 bag shredded Mexican style cheese -8 ounce

salsa

sour cream and chopped avocados for garnish

DSC01801Using a Kitchenaid mixer or hand mixer, blend meat, cream cheese and salsa verde until the meat is shredded.

DSC01802Preheat oven to 375 degrees.  Cover a large cookie sheet (9×13) with tortilla chips.  Add the black beans evenly over the chips.

DSC01803Add spoonfuls of the meat mixture as evenly as possible.  You may need to use your hands to spread the mixture.

DSC01804Cover all with shredded cheese.  Place in the oven for 20 minutes.

DSC01805Remove from the oven and add garnishes; salsa, sour cream and avocado.  Serve immediately.

Green Chili Avocado Chicken Salad Scoops

We thought we would post an appetizer for Superbowl this week.  We had all the ingredients on hand, so we put them together and put them on scoop chips.  Go 49ers!

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Ingredients:

1 avocado

1 Tablespoon fresh lemon juice

1/4 cup salsa verde

1/2 cup sour cream

2 cups cooked chicken, cubed

1/4 teaspoon salt

Green Tabasco to taste

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Pit the avocado and scoop out the fruit.  Add the lemon juice.

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Smash it with a fork.

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Add the salsa and sour cream and stir together.

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Stir in the chicken and salt.  At this point add tabasco sauce if you wish, according to how hot you like it.

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Spoon onto scoop chips and sprinkle a little paprika on top for color.

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.