Chicken Divan

This homestyle casserole is great for using up leftover chicken or turkey.  It's one of my favourite meals to take to families with a new baby.

Ingredients:

20 oz. broccoli (1 large head) or green beans

2 cups cooked chicken or turkey, chopped

2/3 cup mayonnaise

1 Tbsp lemon juice

1 can cream of chicken soup

1/3 cup evaporated milk (omit if using a European brand of cream of chicken soup)

1/4 to 1/2 teaspoon curry powder

1/2 cup grated cheddar cheese

Topping: 1 cup soft bread crumbs mixed with 2 Tbsp melted butter or margarine.

Begin by steaming the broccoli or beans until crisp-tender. Put into the bottom of a greased casserole dish.

Layer chicken/turkey on top.

Combine mayonnaise, soup, lemon juice and curry powder.  Pour over chicken/turkey layer.

Spread mayo mixture evenly atop chicken, then sprinkle with cheese:

To make topping:  Melt butter or margarine in microwave-safe bowl.

Break 2 slices of bread into small cubes and blend in melted butter/margarine.  Spread crumb topping evenly on top of cheese layer.

Bake at 350 F (180 C) for 30 minutes or till heated through.

Easy Freezy Chicken Enchiladas

There are plenty of good recipes when it comes to tucking away meals in your freezer space.  This is one of our family's favourites.  Thaw, bake and serve up on a busy day when you don't have time to cook or have it on hand to share with someone in need. 

Ingredients:

4 boneless, skinless chicken breasts, cooked and shredded

1 three-oz. (250g) container cream cheese (soft cheese)

1 bell pepper, finely chopped

1/2 onion, finely chopped

1-2 garlic cloves, minced

shredded carrot or zucchini (courgette) - optional

1 jar enchilada sauce

1 cup cheddar cheese, grated

tortillas

Method:

In large mixing bowl, combine shredded chicken, cream cheese, bell pepper, onion, garlic and carrot/zucchini.  Add half the jar of enchilada sauce and mix well.

Spray a 9x13 pan with cooking spray.  Spoon chicken mixture into tortilla and roll up placing seam-side down in pan.  Continue with remaining tortillas.  Pour remaining enchilada sauce along tops of wrapped tortillas and top with grated cheese.

Cover and freeze for up to one month.  To cook: Thaw (put in refrigerator 24 hours before baking).  Then Bake at 350 F/ 180 C for 40 minutes or till heated through and cheese is browned and bubbly.  Serve with salsa and sour cream.

Angel Chicken Pasta

This dish has all the characteristics of a family favourite: it's quick, easy and super-delicious.

Ingredients:

2-3 boneless, skinless chicken breasts, halved lengthwise to make cutlets
1/4 cup butter
1 (7oz) package dry Italian salad dressing mix
1/2 cup chicken stock
1 (10oz) can of cream of chicken soup
4 oz cream cheese
1 pound angel hair pasta (or linguine)

Melt butter and stir in package of Italian dressing. Blend in chicken stock, soup, and cream cheese until smooth. Pour over chicken and bake at 350 F (180 C) about 30-40 minutes or till chicken is done.

Cook pasta according to package directions.
To serve: place chicken on top of pasta and ladle with extra sauce.

Pocket Pasties

For centuries the good people of Cornwall (England) have been filling their famous pasties with almost any ingredients that you would care to think of. The traditional filling is, of course, beef and potato, usually with slices of onion and swede mixed in as well, but the humble pasty can also be found in a number of other guises.  The pasty originally evolved to meet the needs of tin mining.  A hearty meal wrapped in a pastry casing made for a very practical lunch down in the dark and damp tunnels of the mine.

In our home, the pasty maintains a very practical presence as another great dish for disguising leftovers in an appealing manner.  These pocket-sized versions are an invention of my own and are convenient to serve as appetizers, accompaniments to soups and stews, or as a lunchtime substitute for boring, old sandwiches.

Ingredients:
shortcrust pastry
2-3 root vegetables (carrot, parsnip, swede, turnip, etc.), peeled and diced
1 small onion
1 cup pre-cooked chicken, turkey or sausage meat (Vegetarian: sub chickpeas, cannelini beans or black beans)
1 tsp. chicken bouillon (sub veg bouillon for meatless option)
1/2 tsp. salt
1/2 tsp. mixed herbs
dash pepper
1-2 Tbsp plain flour

There are two different "styles" for making pasties.  First, I will show you the traditional method:

Cut a large square shape from the pastry.  I use an upturned tupperware to get a consistent shape.  Spoon filling onto one corner of the pastry square, then fold over, press and seal.  I use a circular cutter to gain a consistent form.  This tool also has a button on top for sealing the pastry, but you can use your fingers if you don't have a similar tool.

Don't forget to cut slits in the top of the pastry to allow the steam to escape during baking.

The other "style":

Cut out pastry in desired shape.  Spoon filling onto one cut-out, then use another to layer on top.  Crimp pastry edges together to seal.  Don't forget to slit the top. 

Regardless of how you choose to assemble your pasties, be sure to gently brush the tops with egg white to ensure a lovely golden pastry case when baked.

Bake in a 400 F (200 C) oven for 20-25 minutes or till pastry is crisp and golden.

Left over shortcrust pastry?  Try a batch of pie crust cookies.

Homemade Broth

You can use this method to cook down any roast remnants, although I commonly just do this for chicken, turkey or ham.

First, place the remnants of your roast into a large stock pot.  Add enough water to suit your needs.  If you're looking for a thinner broth, use more water.  If you want a heartier flavour, use a little less water.

Cover and simmer until sufficiently broken down (the bones will be boiled clean) and broth has a dense colour to it (about 1-2 hours).

Pour broth through a strainer into a freezer-proof, microwave-safe container.

Allow to cool fully, then gently skim off any fat that separates to the top.

Cover and refrigerate or freeze until ready to use.  Makes a great base for any homemade soup, stew or gravy sauce.

BBQ Chicken Stromboli

Ingredients:
2 cups shredded, cooked chicken
1/2 cup barbecue sauce
1 cup shredded cheddar or colby cheese
prepared bread dough




In medium mixing bowl, combine barbecue sauce and chicken.

Roll out bread dough on a floured surface: 1/4-inch thick and the length of your baking tray.  Transfer to baking tray, then spread about half the cheese down the center.

Distribute shredded chicken along top of cheese layer, then top with nearly all the remaining cheese, reserving about 1/4 cup for later use.

Fold dough towards middle and pinch to seal:

Sprinkle reserved 1/4 cup cheese along top of stromboli.

Bake at 350 F (180 C) for 25-30 minutes or until bread is baked through and golden-brown.

Slice to serve.

Oriental Cabbage Slaw

This recipe is one of many that I inherited from my mother. It's a classy salad with great flavour and is extremely versatile. Serve it as an entree by adding 2 cups diced cooked chicken, or skip the chicken and throw it alongside your favorite soup, casserole, or main dish. Makes a great offering for potluck suppers too.Ingredients:

4 cups shredded cabbage

2 cups diced cooked chicken (optional)

1 package chicken-flavored Ramen noodles

4 green onions, chopped

2 Tbsp sesame seeds

1/4 cup vinegar

1/4 cup salad oil

2 Tbsp sugar

1/2 tsp. salt

1 flavoring packet from Ramen noodles

1/2 cup slivered almonds

Place chicken (if using) and cabbage in mixing bowl.

Break up noodles and place in colander. Pour boiling water over to soften slightly.

Add noodles, green onions and sesame seeds to cabbage.


Combine vinegar, salad oil, sugar, salt and contents of flavoring packet.

Pour oil/vinegar mixture over cabbage. Mix well.

Cover and refrigerate overnight or for several hours.

Just before serving, stir in slivered almonds. Serves 6-8.