Curried chicken salad, deconstructed!

When I lived in Richmond, VA, I would often leave my office and walk down the street to a sidewalk vendor to get a curried chicken salad sandwich. 

I had never had one before, and after I left, I hadn’t had one since, until I found a recipe by Ina Garten.  After a few tweaks, it has just the right touch of spice and sweetness that I remember.  It makes a great sandwich to pack in a lunch, or to eat in a park on a warm summer day!

Curried chicken salad

6 boneless, skinless chicken breasts

4 c. chicken broth

1 lemon, quartered

¼ c. diced red onion

1/2 c. diced celery

½ c. shredded carrot

4 TB. curry powder

1 ½ c. mayonnaise

¼ c. white wine

¼ c. Mango chutney

¼ c. golden raisins

1 c. salted cashews, chopped

Salt and pepper to taste

water

Add the chicken breasts to a pot, and cover with chicken broth.  Add 1 TB. curry powder and the quartered lemon.  Iif necessary, add water to cover the chicken. Bring to a boil, then let the chicken simmer until the internal temperature reaches 165 degrees, approximately 16 minutes.  Remove the chicken from the pot and let cool.  Chop into bite-size pieces and set aside.

In a large bowl, whisk together the mayonnaise, wine, chutney, and 3 TB. curry powder.  Taste and season as desired. In another bowl, add the vegetables, raisins, cashews, and chicken.  Add just enough of the mayonnaise mixture to lightly dress everything, and toss.  If desired, serve on a baguette with lettuce, or in a lettuce wrap.

Curried chicken salad, deconstructed

6 boneless, skinless chicken breasts

4 c. chicken broth

>Health alert:  In this recipe, the chicken broth is used to poach the chicken and add a little flavor. However, commercial chicken broth may be high in salt.  Low-sodium versions are available. In the alternative, make your own and eliminate the salt, or use water.

>Health alert:  Commercial chicken broth may contain MSG.  If this is a dietary concern, check the product label carefully. 

1 lemon, quartered

¼ c. diced red onion

1/2 c. diced celery

½ c. shredded carrot

>Health alert:  Carrots are high in sugar.  If this is a dietary concern, they may be replaced or eliminated.

4 TB. curry powder

1 ½ c. mayonnaise

>Fat alert:  Mayonnaise is high in fat.  A wide variety of low and reduced-fat varieties are available, and may be used as a substitute.  In the alternative, consider reducing the amount of mayonnaise used or substituting the mayonnaise with Greek yogurt. 

>Health alert: Mayonnaise contains eggs.  If this is a dietary concern, consider substituting Greek yogurt or an egg-free salad dressing.

>Ingredient alert:  A reduction in the fat in mayonnaise often translates into an increase in sugar or salt. Check the labels carefully.

¼ c. white wine

>Health alert:  Many white wines are high in sugar.  If this is a dietary concern, reduce the amount used, or replaced it with water.

¼ c. Mango chutney 

>Health alert: Commercial mango chutney may be high in sugar, salt and/or carbohydrates. If any of these are a dietary concern, check the product label carefully.  In the alternative, reduce the amount of chutney used, or make your own. Recipes are available on the Internet.

¼ c. golden raisins

>Health alert: Due to the dehydration process, golden raisins may be high in sugar, and/or salt.  Regular raisins may have less sugar, but not in any significant amount. Check the product label carefully, and if necessary, reduce the amount used, or substitute the raisins with fresh green grapes, apples, or pears.

1 c. salted cashews, chopped 

>Health alert:  If nuts are a dietary concern, any crunchy substitute will work.  Try crushed Rice Chex, ramen, or chow mien noodles.

Salt and pepper to taste

Water

(Follow the instructions above.)

Celebrate Memorial Day!

As we remember those who have died so

that we can be free, thank a veteran!  

(Why not bake them a cake?)

Pizza breakfast casserole, deconstructed!

We go through a lot of pizza in this house. Sometimes, we order it for a meal. But most likely, it serves as a late night snack for the teenagers who gather at my home after their various after-school jobs.

There are rarely leftovers, but every once in a while, I open the refrigerator and find a few slices carelessly stuffed into a zip bag.  After a few days, I usually wind up throwing it away. But recently, while cruising recipe sites, I found a recipe for pizza breakfast casserole. It was the perfect solution to those pizza leftovers!

Of course, the flavor will vary depending on the type of pizza used, and if the leftover is merely pepperoni pizza (the standard choice at my house), you may want to add some vegetables to increase the nutritional benefits and enhance the taste. At any given time, I may add extra pepperoni, red peppers, spinach, onions, asparagus, artichokes, mushrooms, tomatoes, bacon, chicken, Italian sausage, or ground turkey.

The type of crust in the pizza may also impact the result. We order hand-tossed crusts, which tend to be thick. They absorb the custard mixture well. You may find that thinner crusts are less absorbent, and there may be a need to reduce the amount of liquid.

Here is my recipe for using leftover hand-tossed, pepperoni pizza.

Pizza breakfast casserole

3-4 slices leftover pepperoni pizza

¼ c. diced onion

¼ c. diced red bell pepper

¼ c. chopped spinach

Optional:  Diced Jalapeno pepper

4 eggs

1 c. Half and Half

3 TB. melted butter

2 cloves roasted garlic, mashed

1 tsp. Italian seasoning

8 oz. pkg, shredded Italian mix or mozzarella cheese

Salt and red chili flakes to taste

Shredded Parmesan cheese

Preheat the over to 350 degrees. Spray a 9” x 9” baking dish with cooking spray, or if desired, brush with olive oil.

Cut the pizza slices into squares, approximately two by two inches in size. Arrange them on the bottom of the baking dish and set aside.

In a large bowl, mix together the eggs, Half & Half, cheese, vegetables, melted butter, garlic, and seasonings.  Combine until the eggs are completely mixed with the Half & Half.  Pour the mixture over the pizza slices and top with grated Parmesan cheese. (If desired, more pepperoni, Italian seasoning or crushed red pepper flakes may be sprinkled on top.) Cover the dish with foil, and let it sit about an hour.

Bake for 45 minutes.  Remove the foil and continue baking until the eggs are set, approximately 15 minutes.  Let cool slightly before serving.  If desired, garnish with fresh basil or spinach.

Pizza breakfast casserole, deconstructed!

3-4 slices leftover pepperoni pizza

>Fat alert: All that cheese and sausage makes pizza high in fat. But there are options. Use a pizza without fat-laden sausage or pepperoni, or with a low-fat cheese.

>Health alert:  Pizza crusts contain flour. If this is a dietary concern, many options are now available, including gluten-free crusts, or crusts made with corn, whole grain, or rice flour.

>Health alert:  Pizza is topped with cheese, a dairy product. If dairy products pose a dietary concern, the cheese may be replaced with a dairy-free, vegetable- based cheese.  

>Ingredient alert: This recipe was designed for wheat flour crusts.  Crusts made with alternative flours may require more or less liquid to achieve the desired results. You will need to experiment to determine whether an adjustment to the amount of liquid is required.   

¼ c. diced onion

¼ c. diced red bell pepper

¼ c. chopped spinach

Optional:  diced Jalapeno pepper

4 eggs

>Health alert:  If eggs are a dietary concern, egg whites or an egg substitute may be used. 

>Ingredient alert:  Certain egg substitutes may affect the texture of this casserole.  It may be necessary to adjust the amount of liquid to achieve a satisfactory result.

1 c. Half and Half

>Fat alert:  Half & Half is high in fat.  However, reduced-fat or fat-free versions are avaiable.  

>Health alert: Half & Half normally contains dairy products.  If this is a dietary concern, dairy-free substitutes are now available.

3 TB. melted butter

>Fat alert:  Butter is fat.  If this is a dietary concern, a light butter, margarine, or vegetable shortening may be used.

>Ingredient alert:  Butter provides flavor in this recipe.  A substitute may affect the flavor, and additional salt or seasonings may be required. 

2 cloves roasted garlic, mashed

1 tsp. Italian seasoning

8 oz. pkg, shredded Italian mix or mozzarella cheese

>Fat alert: Cheese is high in fat, but reduced-fat varieties are available.  In the alternative, the amount used may be reduced.

>Health alert: Cheese is high in salt. Low-sodium varieties are available. In the alternative, the amount used may be reduced.  

>Health alert: Cheese is a dairy product. If this is a dietary concern, vegan substitutes are available.  However, check the product labels carefully.  Many vegan varieties are high in fat.

Salt and red chili flakes to taste

Shredded Parmesan cheese

(See the notes on cheese above.)

(Follow the instructions above.)

Happy Mother's Day!

(The Foodie Mom is off today!)

Chili corn casserole, deconstructed!

As the temperature warms, I begin cleaning out my freezer, finding ways to use up extra containers of chili.  One of my favorites is chili corn casserole.  It takes advantage of leftover chili, as well as the sweet corn that begins appearing in the market at this time of year.

If you have no chili available, simply mix together two cans of diced tomatoes with green chilis, a can of black beans (optional), a meat or protein of your choice (chicken, beef, sausage, and pork work best), and a package of chili seasoning.

I consider this a "garbage casserole," because you can add whatever vegetables in the refrigerator look like they are about to turn.  Prepared chili tends to be well-flavored and additional seasoning may not be required.  It is quick and easy, and simply delicious!

Chili corn casserole

2 TB. butter

4 ears corn, kernels removed from the husks

½ tsp. Kosher salt

6 green onions, chopped

4 c. leftover chili

2 c. shredded cheese, a Mexican blend preferred

Optional:  2 TB. dry cilantro

Optional:  1/2 tsp. crush red chili peppers, or additional jalapenos

Optional:  black beans, red bell peppers, broccoli, cauliflower, or peas.

Preheat the oven to 350 degrees.  Melt the butter in a skillet.  Add the salt and corn, and cook until tender, about six minutes.  Add the green onions and stir.  Cook another two minutes, and set aside.

Lightly grease an 8"x8" casserole dish.  Pour half the chili in, then top with half of the vegetables and cheese.  Add the rest of the chili, vegetables, and cheese in layers.  Top with the corn bread batter.

Bake for approximately 45 minutes or until the corn bread is lightly browned.  Let stand about 15 minutes before serving.  If desired, drizzle lightly with lime juice,

Chili corn casserole, deconstructed

2 TB. butter 

>Fat alert:  Butter is fat.  In this recipe, it is used to sauté the corn and green onions.  In the alternative, a light touch of cooking spray may be used or the vegetables may be roasted.

>Health alert:  Butter is a dairy product.  If this is a dietary concern, it may be replaced with any vegetable fat, such as olive oil, or margarine.

4 ears corn, kernals removed from the husks

>Health alert:  Corn is high in carbohydrates and sugar.  It is banned on some diets. 

>Ingredient alert:  This is a corn casserole.  It is not possible to eliminate the corn!  However, if fresh corn is not available, the best substitute is frozen corn. 

½ tsp. Kosher salt

6 green onions, chopped

4 c. leftover chili

>Fat alert:  Some chili recipes contain high amounts of fat.  If fat is a dietary concern, use a recipe that is low in fat.

2 c. shredded cheese, a Mexican blend preferred

>Fat alert:  Cheese is high in fat. Low-fat or no-fat versions are available.

>Health alert:  Cheese is a dairy product.  If dairy products are a dietary concern, a vegetable based cheese substitute may be used.  However, the cheese alternative must be meltable!

>Ingredient alert:  If a blend of Mexican cheese is not available, shredded cheddar or Monterey Jack cheese may be used. 

1 pkg. Jiffy corn bread mix, prepared according to instructions

>Health alert:  This is product that carries all sorts of bad stuff.  While it is convenient to use, it is high in salt, sugar, fat, and carbohydrates.  If any of these are dietary concerns, it is best to make a corn bread batter from scratch, eliminating the ingredients that you cannot tolerate.

Optional:  2 TB. dry cilantro

Optional:  1/2 tsp. crush red chili peppers, or additional jalapenos

Optional:  black beans, red bell peppers, broccoli, cauliflower, or peas.

(Follow the instructions above.)