Melon and Chicken Pasta Salad

September 12, 2015 Leave a Comment
Melon and Chicken Pasta Salad

Melon and Chicken Pasta Salad

This recipe, Melon and Chicken Pasta Salad.   (As of September 9, 2015 – there is still cantaloupe in the supermarket.)  Melon, prosciutto and dried cranberries pair well together in this chicken pasta salad recipe.  Fresh grilled chicken breast is best, but you can save time by using roasted or grilled chicken from the supermarket.  For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.

 

Melon and Chicken Pasta Salad Recipe

 

Melon and Chicken Pasta Salad

1 clove garlic, minced

¼ tsp. salt

½ cup buttermilk

¼ cup low-fat mayonnaise

3 Tbsp. chopped fresh tarragon or 1 Tbsp. dried tarragon

1 Tbsp. distilled white vinegar

8 oz. (about 3 cups) whole-wheat bowtie pasta

2 cups cubed cantaloupe or honeydew melon

2 cups thinly sliced baby spinach

2 cups cubed or shredded cooked chicken

¼ cup dried cranberries

¼ cup chopped prosciutto (about 3 oz.)

Freshly ground pepper to taste

 

To prepare dressing:  Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste.  Add buttermilk, mayonnaise, tarragon and vinegar; whisk until combined.

To prepare pasta salad:  Cook pasta in a large pot of boiling water according to package directions.  Drain, transfer to a large bowl and let cool.  Add melon, spinach, chicken, cranberries, prosciutto, pepper and the dressing: toss to coat.          6 servings

 

(Recipe for Melon and Chicken Pasta Salad, Diabetic Connect, 2015)

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Greek Herb Ratatouille

August 19, 2014 Leave a Comment
Greek Herb Ratatouille

Greek Herb Ratatouille

 

When I lived in Florida, I went to a dinner at a friend’s home.  His Greek wife served a beautiful and delicious side dish the she called “Eggplant Fan” and she shared the recipe with me.  While I’ve made her version many times with great success, I was inspired by the movie Ratatouille and created this version.

             Joe Sherwood                                                                                    Tryon, Nebraska

 

Greek Herb Ratatouille Recipe

Greek Herb Ratatouille

1 small eggplant

2 small zucchini

2 small yellow summer squash

4 plum tomatoes

1 large sweet onion

½ butter, melted

½ cup minced fresh parsley

3 garlic cloves, minced

½ tsp. salt

½ tsp. each dried thyme, oregano, tarragon and basil

½ tsp. dried rosemary, crushed

½ tsp. pepper

1 cup (4 oz.) shredded part-skim mozzarella cheese

 

Cut vegetables into ¼ inch thick slices.

In a greased 13 x 9 inch baking dish, layer the eggplant, zucchini, squash, tomatoes and onion.  In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables.   Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered at 375 F. for 35 minutes.  Sprinkle with cheese.  Bake 10-15 minutes longer or until cheese is melted.  Serve with a slotted spoon.    13 servings (3/4 cup each)

 

(Recipe for Greek Herb Ratatouille was on www.tasteofhome.com, 2014)

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Chicken Salad-Stuffed Peppers

July 30, 2014 Leave a Comment
Chicken Salad-Stuffed Peppers

Chicken Salad-Stuffed Peppers

 

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

www.tasteofhome.com

 

We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad.

                 Mary Marlowe Leverette                                              Columbia, South Carolina

               

Chicken Salad-Stuffed Peppers Recipe

Chicken Salad-Stuffed Peppers

4 green onions, finely chopped

½ cup mayonnaise

2 Tbsp. lemon juice

½ tsp. Dried tarragon

½ tsp. pepper

¼ tsp. salt

2 cups finely chopped rotisserie chicken

½ cup shredded Monterey Jack cheese

1 celery rib, finely chopped

4 medium sweet red peppers

Crushed potato chips, optional

 

Preheat oven to 350 F.  In small bowl, mix the first six ingredients.  Add chicken, cheese and celery; toss to coat.

Cut peppers lengthwise in half; remove seeds.  In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain.

Place in a greased 13×9 inch baking dish.  Fill with chicken mixture.  If desired, sprinkle with chips.  Bake, uncovered, 15-20 minutes or until filling is heated through.          4 servings

 

(Recipe for Chicken Salad-Stuffed Peppers was on www.tasteofhome.com, 2014)

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Individual Turkey Potpies

November 30, 2013 Leave a Comment
Individual Turkey Potpies

Individual Turkey Potpies

 

Savory, creamy potpies are a great way to make those old leftovers new again.  These are not your grandma’s pot pies…they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.

           Victoria Bond                                                            Tempe, Arizona

 

Individual Turkey Potpies Recipe

Individual Turkey Potpies

2 ½ cups cubed peeled potatoes

1 cup chopped onions

¾ cup sliced fresh carrots

½ cup chopped celery

1 Tbsp. olive oil

2 garlic cloves, minced

2 cups cubed cooked turkey

½ cup fresh peas

½ tsp. minced fresh thyme or 1/8 tsp. dried thyme

½ tsp. minced fresh rosemary or 1/8 tsp. dried rosemary, crushed

¼ tsp. salt

1/8 tsp. pepper

Sauce:   ¼ cup butter. cubed

6 Tbsp. flour

2 cups 2% milk

1 cup chicken broth

½ cup heavy whipping cream

3 Tbsp. Dijon mustard

1 Tbsp. capers, drained

1 tsp. minced fresh tarragon or ¼ tsp. dried tarragon

1 tsp. minced fresh thyme or dried thyme

1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed

½ tsp. rubbed sage

½ tsp. dried marjoram

¼ tsp. ground nutmeg

¼ tsp. salt

1/8 tsp. pepper

Crust:   1 sheet frozen puff pastry, thawed

1 egg

1 Tbsp. water

2 Tbsp. grated Parmesan cheese

In a large skillet, sauté the potatoes, onions, carrots and celery in oil for 8 minutes.  Add garlic; cook 1 minute longer.  Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through.

In a large saucepan, melt butter.  Stir in flour until smooth; gradually add milk, broth and cream.  Bring to a boil; cook and stir for 1-2 minutes or until thicken.  Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture.  Divide among six greased 10 oz. ramekins.

On a lightly floured surface, roll out puff pastry into 13 x 9 inch rectangle.  Cut into six squares.  Place one pastry over each ramekin; pressing to seal edges.  Beat egg and water; brush over pastry.  Sprinkle with cheese.

Place ramekins on a baking sheet.  Bake, uncovered, at 400 F. for 20-25 minutes or until golden brown.

6 servings

 

(Recipe for Individual Turkey Potpies came from Taste of Home, 2013)

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