Fat Free Salad Dressing

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Posted by: "Jodi T" <tigger63755@charter.net>

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Wednesday, November 23, 2016

{soups-salads-and-salad-dressings} Cranberry Chicken Salad

By now, you probably have your Thanksgiving day menu set and planned. For the next few days, I’ll be send left over recipes. Sorry, no recipes tomorrow. 99% of you wouldn’t have time to read them anyway. Enjoy Thanksgiving with your loved ones or in some cases, your friends or fellow followers. I’ll be back Friday. Save a few mashed potatoes. I have a fantastic truffle recipe using them! ;-)

Have a Blessed Thanksgiving!

Jodi

Cranberry Chicken Salad (OR TURKEY)

I do love me some chicken salad! Anytime I have a little bit of chicken leftover from a meal, I pull it and whip it into some form of chicken salad for lunch the next day. I even get the larger rotisserie chickens when I buy them just so I can make some chicken salad the next day. Might be a good basic deli style chicken salad, which I love. Might be a slightly fancier grown up chutney style version served on some still warm croissants. It might just be this one!

Made with a mayonnaise dressing, sweetened with honey, with some pecans and dried cranberries thrown in, it's as equally great on a sandwich, as it is just spread on crackers or stuffed in a tomato. It would sure serve as a fabulous appetizer for any party, or to hold over your holiday guests until the big meal.

©From the Kitchen of Deep South Dish

Prep time: 10 min |Inactive time: 8 hours |

Yield: About 4 to 6 servings

Ingredients

3 cups shredded, cooked chicken

1 rib celery, chopped (Jodi will ALWAYS leave this out and use some ground dehydrated celery: she doesn’t mind the flavor, just the texture)

1/2 cup dried cranberries

1/3 cup chopped pecans

For the Dressing:

1 cup mayonnaise

1 tablespoon honey

1/2 tablespoon apple cider vinegar

1/4 teaspoon seasoned salt (like Lawry's), or to taste

1/4 teaspoon freshly ground black pepper

Instructions

Pull chicken and toss with celery, cranberries and pecans. In a small bowl, whisk together the mayonnaise, honey, vinegar, salt and pepper. Pour over the chicken mixture and gently toss. Taste and adjust seasonings. Cover and refrigerate for several hours, or preferably overnight. Allow to come to room temperature, adding more mayonnaise only if needed to moisten. Serve on bread, rolls, crackers, stuff into a tomato, or scoop over a bed of shredded lettuce.

Cook's Notes: If you use a rotisserie chicken, or highly seasoned leftover chicken, taste before adding any additional salt or pepper. If you're poaching or grilling raw chicken, you'll likely need to add more seasoning than called for. Taste and adjust.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

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Posted by: "Jodi T" <tigger63755@charter.net>

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{soups-salads-and-salad-dressings} Pasta with Turkey Mushroom Ragu

Good use for left over turkey!!!!!

Pasta with Turkey Mushroom Ragu

Prep Time: 15 minutes.

Total Time: 30 minutes.

Serves: 4-6

INGREDIENTS

1/4 cup Mezzetta California Extra-Virgin Olive Oil

2 onions, sliced

10 large mushrooms, sliced

1-16 oz. jar Mezzetta Truffle, Porcini, and Cream

Marinara

1/4 cup sherry or port

1/4 tsp. grated nutmeg

3 cups cooked turkey, cubed

1/4 cup cream

1 tsp. salt

1/4 tsp. freshly ground pepper

1 pound pappardelle

1/2 cup freshly grated parmesan cheese

2 Tbsp. tarragon, chopped

PREPARATION

Place a large Dutch oven over a high heat. Add the olive oil and onions, and sauté the onions until softened, about 5 minutes. Add the mushrooms and sauté an additional 3-5 minutes.

Add the Mezzetta Truffle, Porcini, and Cream Marinara, sherry, and nutmeg. Bring to a boil, reduce to a simmer, and simmer 10-15 minutes.

Add the turkey meat and continue to simmer an additional 5-8 minutes to warm the turkey through.

Add the cream, salt, and pepper to the sauce.

Cooke the pasta according to the package directions, and drain.

Arrange the pasta on a serving bowl or platter and ladle the turkey sauce over the pasta. Top with parmesan cheese and tarragon and serve.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

lindasplaceincyberspace-subscribe@yahoogroups.com

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Posted by: "Jodi T" <tigger63755@charter.net>

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Tuesday, November 22, 2016

{soups-salads-and-salad-dressings} Roasted Garlic Tomato Soup with Cheesy Garlic Bread

Roasted Garlic Tomato Soup with Cheesy Garlic Bread (Video at link, photo below)

http://www.rachaelrayshow.com/recipes/23872_roasted_garlic_tomato_soup_with_cheesy_garlic_bread/

Ingredients

2 heads garlic, ends trimmed to expose the cloves
Roma or plum tomatoes, quartered lengthwise
EVOO – Extra Virgin Olive Oil, for drizzling plus 2 tablespoons
Salt and pepper
2 tablespoons pickled thyme leaves
2 tablespoons butter
2 medium onions, thinly sliced
1 large bay leaf
1 quart chicken stock
1 28-ounce can San Marzano tomatoes
1/2 to 3/4 cup heavy cream, to your taste

1 loaf rustic Italian bread
1 stick butter
8 cloves garlic, grated
Grated Parmigiano-Reggiano
A handful parsley, chopped

Preparation

For the soup, heat oven to 400°F. Drizzle garlic with EVOO, sprinkle with salt and pepper then wrap tightly in foil. Roast 45 minutes to 1 hour until caramelized and soft. Cool to handle then squish cloves away from the skins; mash into a paste.
On a rimmed baking sheet, drizzle tomatoes with EVOO and season with salt, pepper and thyme. Roast 25-30 minutes until the edges caramelize and the tomatoes soften.
Turn off the oven and turn on the broiler.
Heat a soup pot over medium heat and add EVOO, 2 turns of pan. Melt butter in hot oil then add onions, bay leaf, salt and pepper. Cook onions until very soft but not caramelized, 15-20 minutes. Add stock and tomatoes, and bring to boil. Lower heat and simmer 20 minutes to break down tomatoes. Add in roasted tomatoes and pasted garlic. Purée soup with a stick blender, stir in cream to taste. Keep over low heat until ready to serve.
For the garlic bread, slice open the loaf of bread lengthwise, leaving an edge attached. In a small pot, melt the butter over low to medium heat; add the grated garlic to the butter. Toast the bread under the broiler for about 5 minutes. Brush or pour the garlic butter over the bread, sprinkle with parmesan then return to the broiler until the cheese stars to bubble. Top with chopped parsley.
Serve soup with cheesy garlic bread alongside.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

lindasplaceincyberspace-subscribe@yahoogroups.com

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Posted by: "Jodi T" <tigger63755@charter.net>

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{soups-salads-and-salad-dressings} Chicken and Egg Salad Tramezzini

This sounds like such a natural together!

Chicken and Egg Salad Tramezzini

http://abc.go.com/shows/the-chew/recipes/chicken-and-egg-salad-tramezzini-mark-ladner

Have this quick and easy Chicken and Egg salad for lunch!

Ingredients

CHICKEN SALAD:

1 cup chopped cooked chicken (boneless skinless breast boiled in chicken stock works well)

3 tablespoons celery (finely diced)

2 tablespoons mayonnaise

1 teaspoon red wine vinegar

1 teaspoon chervil (finely chopped) [has a faint licorice taste]

Kosher salt and freshly ground black pepper (to taste)

EGG SALAD:

3 large eggs

2 tablespoons mayonnaise

1/2 teaspoon red wine vinegar

Kosher salt and freshly ground black pepper (to taste)

TO SERVE:

8 slices white sandwich bread

very good extra-virgin olive oil, preferably delicate Sicilian

Directions

For the Chicken Salad: In a large bowl, mix together the chicken, celery, mayonnaise, vinegar, and chervil. Season to taste with salt and pepper.

For the Egg Salad: Place the eggs in a medium saucepan. Add water to cover by 2-inches. Bring the water just to a boil over high heat. Remove the pan from the heat, cover, and let stand 10 minutes. Drain the eggs, then submerge in a bowl of ice water to cool.

Crack and peel the eggs, then finely chop and place in a large bowl. Stir in the mayonnaise and vinegar. Season to taste with salt and pepper.

To Serve: Spread the chicken salad on 4 slices of the bread. Spread the egg salad on top. Top with the remaining bread slices. Cut off and discard the crusts, then cut the sandwiches on the diagonal into 4 pieces each. Arrange the Tramezzini on serving plates with a cut side facing up. Drizzle with the Sicilian oil. Serve immediately.

Tip: Make the chicken salad and egg salad in advance then assemble sandwiches before serving.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.