R,S,C #10 Recipes

New players this week! Check out the yummy recipes they sent in. Oh, and please, pretty please,
visit their blogs!

From novaks8:

Orange Pasta Chicken Salad

5 cups of cooked and cooled bowtie pasta
4 Boneless skinless chicken breasts, cooked,cooled and diced
1 1/4 cups seedless grapes, cut in half
1 large cucumber, cut into bite size pieces
6 scallions sliced
1 Can Mandarin Orange Slices
1 head lettuce, chopped
1 grated carrot
Orange Vinaigrette
1/4 cup vegetable oil
1/4 cup white wine vinegar
3/4 cup orange juice concentrate
1 teaspoon salt
1/2 teaspoon pepper


Mamacita's submission:

Summer Pasta Salad

Four large chicken breasts (cooked)
One pound farfalle
One can mandarin orange slices
One bottle poppy seed dressing
Two cups feta cheese, crumbled

Cook the farfalle. Set aside to cool, but be sure to mix the dressing with it before the pasta starts to

stick together.

Shred the COOKED chicken. Open the can of orange slices. (Do not drain.) Mix both with the

dressing-coated farfalle.

When pasta is definitely cool, stir in the crumbled feta. Mix well.
Cover bowl and place in refrigerator overnight.

Have it for lunch the next day. It's best when the weather outside is really, really hot.
Some people like to put diced onions in this salad but I hate onions.
I have used several different kinds of dressing and many of them were delicious. Be creative.


Ian (my newest bloglink ~~>)sent this in:

Chicken Pasta With Orange Sauce
yield: 4 entree servings or 8 appetizers

1 lb. chicken breast, cut into chunks
1 can mandarin orange segments, with juice
1 C white wine
2 tbsp flour
pinch of paprika
salt & pepper to taste
2 tbsp + 2 tbsp butter
1/4 C slivered almonds
small handful of sesame seeds
4 C bowtie pasta

Brown chicken in 2 tbsp butter, drain and set aside.
Add some more butter to the pan, and mix in the flour. Add the orange
segments, the wine and the paprika. Mix to combine, and simmer on low heat
for about five minutes, uncovered.
Meanwhile, put a large pot of salted water on to boil for the pasta.
Place the chicken back into the pan, and continue simmering, covered, until
the sauce reduces by about 25%, about 15 minutes.
When the water boils, cook the pasta until just al dente.
Place the pasta on a plate or bowl and add the chicken and sauce over the
top. Sprinkle with the almonds and the sesame seeds, and toss to combine.
Serve immediately.

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I have this in my files using this week's ingredients:

California Chicken

60 Cloves fresh garlic
Boiling water
3 c Whipping cream
Salt and white pepper to taste
1/4 c Butter
4 Whole chicken breasts, split
Skinned and boned
1/8 t Each cinnamon, tarragon
2 Ripe avocados
Juice of 1 lime
1 sm Can (6 oz.) mandarin orange segments, drained
1 T Chopped fresh parsley
Paprika
1 lb farfalle-cooked al dente and kept warm

Place garlic cloves in a saucepan with boiling water to cover. Boil
for 2 minutes. Drain, then peel cloves. Return garlic to pan and
add whipping cream. Simmer, stirring occasionally, until garlic is
very tender and cream is thickened and reduced by half. Rub garlic
and cream through a wire sieve. Return to sauce pan and season with
salt and pepper. Set aside and place plastic wrap on cream surface.
Heat butter in frying pan over medium high heat. Add chicken and
saute for 1 minute, turning chicken once. Do not brown. Place
chicken in oven-proof platter. Bake in 325-degree oven 7 to 10
minutes. Meanwhile peel avocados, cut into 1/2-inch slices and toss
with lime juice. Pour garlic mixture over chicken and return to oven
for 2 or 3 minutes. Garnish with drained avocado and orange slices.
Sprinkle with chopped fresh parsley and paprika to taste. Serve at
once with warm farfalle.