Smoked Chicken Salad with Herbs
August 19, 2010 - Written by DianaI have a smoker that I’m trying out, and I’m not ready to discuss it yet; however, I did smoke a couple of chickens. We ate one for dinner that night, and then chilled the other in a fridge and tore it up for a salad. I made a nice cold chicken salad for dinner, served in romaine lettuce leaves. The leaves make a cool vessel for the salad, roll it up, slice it across into two and it’s a chicken salad lettuce wrap with hardly any mess. My family loved the chicken salad, with my daughter and husband fighting over the last bits. I liked the smokey taste, but also all the fresh herbs that came straight from the garden. I have a kitchen tool, sort of a knife that I’ve come to like a lot that is perfect for chopping herbs, so I’ve been using big bunches in my recipes when I can. I also chopped and then toasted some almonds in a pan to add into the salad. The toasty almond bits were really delicious when they hit your tongue. I also added a couple of green onions and a little bit of chopped celery,topping it off …
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Grilled Chicken, Prosciutto, Avocado Sandwich
July 2, 2010 - Written by DianaTired of the same old burger? I was, I wanted something different for my daughter and I tonight. Grilled Chicken is one of our favorite summer meals, this rendition of it gives it little umph. The prosciutto and provolone gives it a cordon bleu lean, then the avocado, tomato and onion take it to a summery place. My daughter liked it so much she made herself a second helping. I took one whole chicken breast and sliced it into cutlets before grilling it. The sandwich will be a little large after all the fixings are piled on, so you don’t need a huge piece of chicken.
- 1 large chicken breast sliced into 4 cutlet sized pieces
- 4 slices Prosciutto
- 4 slices Provolone
- Grilled Vidalia Onion Slices
- Tomato Slices (fresh from the garden)
- Avocado – mashed
- Mayo
Grill the chicken on one side, then flip. Top with prosciutto and provolone until the provolone softens. I used deli-rounds for the sandwich. Mayo one side of the deli round and top with the grilled chicken. Mash the avocado with a fork, then spread on the other deli round. Top with tomato slices and grilled onion slices. …
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Cinco De Mayo Chicken Fajita Wrap for Lunch
May 6, 2010 - Written by DianaToday, I had a really delicious lunch and very appropriate for Cinco De Mayo. I ate it cold, though you can keep the pieces separate, and heat up some of it before you assemble. After a quick walk with my friend , I get heated up, so I wanted a cold bite, not a warm one. Grill your chicken, peppers and onions the night before or use leftovers. I have a container that has little pockets for putting all the parts in so that you can assemble it when you eat. Or you can assemble ahead, though try not to make it too wet, so it’s not soggy. This would even be great as a salad without a wrap.
Cinco De Mayo is a celebration of Mexico’s defeat of the French in Puebla, a state of Mexico. While the holiday is observed mostly in Puebla, and in the U.S. to celebrate Mexican heritage, or maybe just because we like Mexican food. I think the Mexican Food is the real reason I celebrate. Fajitas, and Margaritas – that’s something to cheer about if you ask me.
Here’s my Chicken Fajita Wrap Recipe: …
Life is unpredictable. I’ve been busy and having a few health issues, which means Cookerati languished this last week, unfortunately. I have some weird painful nerve things going on with my face, but I seem to be doing a little better on medication. While at the same time, I snagged my brother in law, and talked him into working on my bedroom closet which meant clearing it out, and temporarily moving into my daughter’s bedroom. She’s at college and knows that we’ve taken over. This is a good comfort meal when you need to sit down for a family meal that anyone can prepare. I do mean anyone. I have a clay baker that I bake my chicken in, but you can use a roasting pan if you like. I added some ginger and lemongrass to give it a zingy springy flavor along with garlic, cause I love garlic. I usually bake the chicken and about half way through throw the potatoes and spinach into the pan – use whatever fresh vegetables you like best. …
I got my inspiration from the Chard that I picked in the garden today – smack dab in the middle of winter, and starting to drip freezing rain. I knew I had to pick it before it was frozen again and it had to be used quickly. I used barley in the soup, though you could use rice, or bulgur or substitute any grain you’d like. I loved the barley, but my braces wearing son says that the barley is the perfect size to get stuck. If you teen wears braces, definitely use a different grain. The broth was really great. I wasn’t sure if tomatoes and lemon grass went together, but it was a fantastic combination. I added ginger because I love lemongrass and ginger together . The lemongrass was from my summer garden, that I froze for later use; I’m very happy when I can use ingredients from my garden. It makes it more mine. Below the Recipe is our Coupon Giveaway. Turkey Enchilada Soup Yep, that’s it, I cooked a dinner that my son gave me a huge thumbs up on. I used the Crockpot to thoroughly cook the chicken in a sauce, then pulled out the bones, gristle and other desirable parts, shredded the chicken left and let it simmer for a little bit. This would make a great Superbowl or family gathering crockpot dish. I peeled all the skin off the chicken and cut off any fat I found. It’s not a heavy barbecue sauce. I used a rub on the chicken (Denny Mike’s Pixie Dust) and then made my own sauce. My assistant peeled potatoes, sprinkled on some olive oil and herbs and baked it in the oven. I also diced up some peeled hubbard squash threw on a pat of butter and sprinkled on dried sage and microwaved it. When you prepare the chicken in advance (like the night before?), the rest of the meal will come together in a half hour or so without too much work. The squash can also be prepped in advance. I peel and cut apart my squash, then dice it up and put it into vacuum seal bags (vacuum sealed of course) so …
Jennie-O Turkey Store has partnered with Chef Alexander to share special, signature recipes that help you create lean, healthy meals that are full of flavor. These nutritious recipes are part of Jennie-O Turkey Store’s “30 Days/30 Ways” program, which offers hundreds of recipes with turkey that will help improve your diet. 
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Chicken, Potatoes and Leeks
March 23, 2010 - Written by Diana
When I walk in the door, my track star son hits me up right away and asks what’s for dinner. I once told him he had to give me 15 minutes before he asked, but when track season starts, he’s full on hungry. I’m not great at planning, I’m more of a fridge decider. Hmm, I have chicken, oh and those leeks will go bad if I don’t use them soon. I’ve got potatoes too, or should I do noodles. No, did noodles yesterday, go with the taters. That is how I decide a lot of my meals. It’s a lets see what I can do with what I’ve got type thing. So tonight was Chicken, Potatoes and Leeks, because I had it ready to use. It was also delicious. I cut the chicken on a bias, kind of in the same shape as the potato slices. I sliced the leeks …
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Roast Chicken
February 25, 2010 - Written by Diana
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Chicken Lemongrass Chard Soup
January 21, 2010 - Written by Diana
Ingredients: …
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Turkey Enchilada Soup Recipe and a Jennie-O Coupon Giveaway
January 20, 2010 - Written by Diana
Here’s another recipe by Devin Alexander using Jennie-O Turkey Sausage. I love a spicy mexican soup, this lightened up version is just terrific.
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Crockpot Barbecued Chicken Dinner – Excellent Rating From My Son
January 15, 2010 - Written by Diana
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Recipes from Jennie-O and Devin Alexander
January 13, 2010 - Written by Diana
Turkey Sausage Spirals
- Olive oil spray
- 1 cup finely chopped sweet onion
- 1 cup thinly sliced red bell pepper strips, cut into 1-1/2 inch pieces
- 2 tablespoons freshly minced garlic
- 1 package (5 links) JENNIE-O TURKEY STORE® Hot Italian Turkey Sausage, casings removed*
- 28 ounce can crushed tomatoes
- ¼ cup water
- 2 tablespoons no-salt added tomato paste
- 1 teaspoon sugar
- 1 tablespoon dried oregano leaves
- 2 teaspoons dried basil leaves
…
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Turducken for the Holidays
December 30, 2009 - Written by Deb
A few weeks ago, a client sent me a turducken as a holiday “thank you” gift. Though it’s very much appreciated, it serves 25 which is way too much for our family of three. Instead of roasting it right away, I kept it in the freezer until Christmas when I defrosted it so my large, extended family could all enjoy.
What’s that? You don’t know what turducken refers to? My friend, are you missing out!
A turducken is a deboned chicken stuffed with cornbread stuffing wrapped in a deboned duck, stuffed with cajun sausage stuffing, stuffed inside a turkey rubbed with cajun seasonings. If you haven’t enjoyed one of these tasties, I’m going to insist you save your pennies and invest in this holiday treat for next year. It’s divine.
My family didn’t know what to expect but most were curious. Some folks were afraid it might be too spicy for their delicate palates, while others weren’t sure they wanted to eat a bird stuffed inside of a bird stuffed inside of a bird. I’m happy to tell you everyone thought it was delicious. My Mom has a little reflux issue and couldn’t really …
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