Cranberry-Jalapeno Cream Cheese Dip

Ellen Corier shared another  fabulous recipe with an unexpected combo of ingredients. It  was amazing!  The original link is here

Cranberry-Jalapeno Cream Cheese Dip

INGREDIENTS

• 12 ounces fresh cranberries
• 4-5 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely diced
• 1 cup sugar (more or less to taste)
• 1/2 teaspoon cumin
• 2 tablespoons fresh lemon juice (from about 1 large lemon)
• 1/8 teaspoon salt
• 2 (8 ounces each) packages cream cheese, light or regular, softened
• Crackers, for serving

DIRECTIONS

1. Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
2. When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
3. Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Asian Style Cole Slaw

Ellen Corier brought this unique  flavorful salad to our RS Birthday Dinner. The link to original recipe is here.

The list of ingredients might look long but  the recipe makes use of all the prepared vegetables available at the supermarket today, like shredded coleslaw, grated carrots and shelled edamame.


      For the Dressing

• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon peanut butter
• 1/2 teaspoon salt
• 1/2 teaspoon Sriracha sauce (optional)
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced (about 1 1/2 teaspoons)
• For the Slaw
• 1 small head shredded green or white cabbage (about 1 quart)
• 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)
• 1 red bell pepper, thinly sliced
• 1 cup cooked and shelled edamame
• 2 medium scallions, finely sliced on a sharp bias
• 1/2 cup chopped or whole salted peanuts
• 1/2 cup loosely packed chopped fresh cilantro
• Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.    Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.

4 Meals from One Rotisserie Chicken!

We had a wonderful activity with our guest chef, Beverly Chandler.
The first step is to prepare the chicken (easiest when slightly warm). 
 As she  debones the  chicken she sets chicken meat in one bowl  and saves bones and scraps in another bowl. She divides meat into 4 portions (2 breasts and 2 of remaining chicken).
*A good tip is that whenever  she cooks  she  saves trimmings from onion, garlic, celery, carrots... in ziploc bag in freezer so when ready to make soup she can pop that in.


CHICKEN NOODLE SOUP 


Place  reserved chicken scraps  and veggie trimmings in a large pot.  Add 1 box chicken stock, 1 t  poultry seasoning, salt and pepper to taste.  Add enough water to cover all and cook for 2 hours.  Strain stock.
Add chopped fresh veggies of choice  (carrots, celery...) and cook until done.  Meanwhile cook noodles in separate pot.    When veggies are done add chicken and cooked noodles and heat through.  Serve with bread.

ENCHILADAS

1/2 of loose chicken (chopped)
1 pkg Frontera Green Chile Sauce
4-6 tortillas
1 cup cheese

Mix chicken and cheese and add 1-2 T sauce (just enough to moisten).  Dip one side of tortillas lightly in sauce, fill with chicken/cheese mixture,  roll up and place in baking pan.  Cover with sauce and more cheese.  Bake at 350 degrees for 15-20 minutes or until hot.
Serve with refried beans and salad.


For the sandwich and salad slice the chicken breast diagonally in thin slices.

CHICKEN SANDWICH



Layer sliced chicken breast, cheese, mayo, mustard, veggies ... on your choice of bread for a quick yummy lunch.  Serve with chips or salad.




DINNER SALAD

Mix together salad greens, green onions, shredded carrots, celery (thinly sliced), olives, tomatoes and top with sliced chicken breast.  Top with cheese and dressing of your choice.  Serve with warm bread.