We made this for show 265, next week's Cooking In The Dark Show...
Show 265.
It is delicious and is now one of my favorite recipes!
The lemon zest dressing tops it off!
Enjoy ya'll!
Roasted Chicken Salad with Apples, Golden Raisins, and Tarragon
Ingredients:
3 cups cubed cooked chicken, taken from roasted legs and thighs
2 large green apples, peeled and cubed
1/2 cup golden raisins
2 tablespoons finely chopped fresh tarragon
1 cup mayonnaise
2 tablespoons rice wine vinegar
2 tablespoons cold water
Grated zest of 1 lemon
Kosher salt and freshly ground black pepper
Butter lettuce leaves, for serving
Assembling the salad:
Combine the chicken, apples, raisins, and tarragon in a large bowl.
Making the dressing: In a small bowl, whisk together the
mayonnaise, vinegar, water, and zest.
Season with salt and pepper.
(We like lots of pepper here.)
Finishing the salad.
Dollop the dressing on the chicken salad and toss to coat.
Refrigerate for at least 1 hour before serving in lettuce cups.
At 11:52 AM 4/11/2012, you wrote:
Thai Pumpkin Soup Recipe - Allrecipes.com
Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min
Ingredients
1 tablespoon vegetable oil
1 tablespoon butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
1 tablespoon chopped lemon grass
2 1/8 cups chicken stock
4 cups peeled and diced pumpkin or 2 16oz. cans
1 1/2 cups unsweetened coconut milk
1 bunch fresh basil leaves
Directions
In a medium saucepan, heat oil and butter over low heat. Cook
garlic, shallots, chilies, and lemongrass in oil until fragrant (be
careful not to burn the garlic). Stir in chicken stock, coconut
milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
In a blender, blend the soup in batches to a smooth or slightly
chunky consistency, whatever you prefer. Serve with basil leaves.
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