Curry Chicken Pasta Salad

 

Curry Chicken Pasta Salad

Curry Chicken Pasta Salad

This dish is a must for any baby or wedding shower, potluck or picnic.

 

Curry Chicken Pasta Salad Recipe

Curry Chicken Pasta Salad

2 ½ – 3 lbs. boneless, skinless chicken breast (about 8 breast pieces)

2 Tbsp. melted butter

½ – 1 tsp. GRANULATED GARLIC POWDER, to taste

½ – 1 tsp.  PENZEYS GROUND PEPPER, to taste

½ – 1 tsp. salt, to taste

1 lb. rotini pasta, white or whole wheat, cooked and well drained

6 stalks celery, chopped

2 medium onions, minced

1 large bunch green grapes

2 – 4 tsp. MAHARAJAH CURRY POWDER

2 cups mayonnaise – WE USED LIGHT

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Preheat oven to 350 F.   Trim the chicken of any fat.  Place in a baking pan and drizzle with the melted butter.  Season with GARLIC, PEPPER and salt.  Bake at 350 F. for about 40 minutes, until cooked through.  Refrigerate until cool and then cut into chunks.

In a serving bowl, combine the chicken, cooked pasta, celery, onions and grapes.

In a separate bowl, combine the MAHARAJAH CURRY POWDER with the mayonnaise and mix well.  Add to the pasta mixture and stir to combine.

Chill for several hours or overnight before serving.  Taste and add extra salt and pepper as desired before serving.          8 servings

 

(Recipe for Curry Chicken Pasta Salad was in Penzeys Spices catalog)

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Chicken Breast with Melon Relish

Chicken Breast with Melon Relish

Chicken Breast with Melon Relish

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The topping is sweet and very flavorful, and goes well with the tender chicken breast to finish this wonderful summery dish.  This recipe is Diabetic Friendly!

             Roxanne Chan                                                                  Albany, California

 

Chicken Breast with Melon Relish Recipe

Chicken Breast with Melon Relish

¼ tsp salt

¼ tsp. ground ginger

¼ tsp. ground nutmeg

¼ tsp. pepper

4 boneless skinless breast halves (6 oz. each)

1 Tbsp. canola oil

Relish:    1 cup diced cantaloupe

¼ cup finely chopped celery

1 green onion, chopped

2 Tbsp. minced fresh mint

1 Tbsp. chopped crystallized ginger

1 Tbsp. lime juice

1 Tbsp. honey

½ tsp. grated lime peel

 

In a small bowl, combine the salt, ginger, nutmeg and pepper.  Rub over both sides of the chicken.  In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a meat thermometer reads 170 F.  Meanwhile, in a small bowl, combine the relish ingredients.  Serve with chicken.              4 serving

 

(Recipe for Chicken Breast with Melon Relish was on www.tasteofhome.com, 2014)

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Sam and Omie’s Clam Chowder

 

Sam and Omie's Clam Chowder

Sam and Omie’s Clam Chowder

Richard Wiese, host of the TV series “Born to Explore”, shares a recipe for “Sam and Omie’s Clam Chowder”, a North Carolina Outer Bank’s and fall favorite:

 

Sam and Omie’s Clam Chowder Recipe

 

Sam and Omie’s Clam Chowder

7 strips bacon

2 cups chopped onions

2 cups chopped celery

4 lbs. diced potatoes

8-10 cups clam juice

4 clove chopped garlic

1 dash Italian seasoning

Salt and pepper to taste

8-10 cups chopped clams

 

Brown bacon then remove from pot, add veggies, garlic, seasonings.  Wait until all softens, then add clam juice.

Bring to a boil; and add potatoes and chopped clams.

 

(Recipe for Sam and Omie’s Clam Chowder was in USA Today, November 3, 2013)

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