Chicken and Tortellini Salad

It's been a while but I'm still here.  I've been making this pasta salad for a few years.  It used to be a staple at the restaurant and was always very popular.  Nice to serve it over a bed of chopped lettuce or mixed greens.

1 lb. tortellini, cooked and chilled
1 lb. chicken, cooked and chilled-(great use for leftover rotisserie chicken)

3/4 cup mayo
3/4 cup ranch
1/2 cup Major Grey chutney (recommend Pataks)

12 cherry tomatoes, halved
1/2 cup cucumber, cut into slices and quartered
1/2 cup red onion, diced
1/2 cup mixed bell peppers, diced

mix mayo, ranch and chutney together.
combine with rest of ingredients
salt and pepper to taste
chill well before serving

Crab Bisque

Here's my updated recipe for crab bisque.

1/2 gallon whole milk
5 oz. dry sherry
tbsp. Tabasco
3/4 cup chicken stock
2 tsp. black pepper
2 tsp. celery salt
2 cans chopped tomatoes (optional)
8 tsp. chicken base


2 onions, minced
1/2 lb. butter
1 1/2 cup flour
small can tomato paste (optional with chopped toms)

1/2 lb. crab meat, picked for shells


In first pot, add all the first set of ingredients except milk.  Bring to a boil.  Simmer for 5 minutes, make sure base has completely dissolved.  Add milk and return to slow boil.

In second pot, melt butter and sauté onions about when you add milk to the first pot.  Cook onions until tender then add flour and tomato paste (optional).  Mix completely.  When first pot starts to boil, slowly add contents of first into second mixing thoroughly each time you add liquid.  Use a stiff whisk.  When all liquid is incorporated season to taste with salt and pepper.  Add crab meat or other seafood and 1/4 cup minced parsley. 

Slow Cooker Pot Roast

This is also "semi-homemade" , but it does take some effort on the part of the cook.

1 onion, chopped
1 cup celery, sliced
2 cups baby carrots

3 lb. bottom round roast
steak seasoning
2 tbsp. garlic
2 tbsp. minced onion
2 tbsp. thyme
3 bay leaves

1 cup red wine(burgundy)
2 cups water
1 packet McCormick Au Jus

Trim fat off of bottom round and season well.  Refrigerate overnight.
Turn slow cooker onto "high".  Heat stockpot to medium high and add 1/4 cup canola oil. 
Sear roast on all sides and ends until brown.  Add vegetables, reduce heat and cook about 5 minutes, stirring often.  Add red wine, turn heat back to medium high, bring to boil, then add seasonings.
Let boil 5 minutes, mix au jus and water separately, then add to pot.  Return to boil.  Using tongs, place beef in slow cooker then add liquid.  Cook on high for 2 hours, then turn down to low and cook an additional 2-3 hours until tender.

Buffalo Chicken and Crab Parmesan

Ok, here's a quick, "semi-homemade" summer time special.  I love Sandra Lee ; )

1 package Pasta Roni Parmesan
8 oz. Murry's W'Ing Its, buffalo style
4 oz. lump crab meat
1 cup frozen broccoli florets
1 cup frozen sliced carrots
2 tbsp. dried parsley
1 tsp. red pepper flakes

Prepare Pasta Roni according to directions.  Except add chicken, broccoli, carrots and red pepper flakes when you add seasoning and pasta.  When finished cooking, stir in crab meat and parsley, let stand to thicken as per directions. 

Gazpacho

It's getting warmer so now is the time for cool soups, like GAZPACHO!!!  This is a soup you can eat and eat and still feel good about all the great veggies you're consuming!  And it's EZ to make, you just need a food processor!!

First, you either love cilantro or hate it.  Use it at your discretion.

Second you can add croutons or day old bread to thicken, I don't because I don't think it's needed.

1 46 oz. can or bottle V8
2 cans Rotel tomatoes
1 bunch cilantro (optional)

Puree in food processor or with hand held mixer.

1 red onion, diced
1 yellow pepper, diced
1/2 green pepper, diced
2 cup carrots, chopped
2 cup celery, chopped
1/2 cucumber, chopped
1 jalapeno, seeded, ribbed and sliced
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup lime juice
2 tbsp. red wine vinegar
2 tbsp. Tabasco Red Pepper sauce
2 tsp. Worcestershire sauce

In batches, chop vegetables in food processor with V8/tomato puree.  Don't over process. 

Zesty Shrimp Bisque

This is a great recipe.  Really!!  The Rotel tomatoes give this great flavor and takes the edge off the cream so it's good in summer. 

2 onions, diced fine
4 tsp. chicken base
1/4 lb. butter
1 tsp. black pepper
2 tbsp. Tabasco Red Pepper sauce
1/2 gallon whole milk
5 oz. dry sherry
1 tsp. celery salt
3/4 cup flour
3/4 cup water
2 cans Rotel tomatoes
1/2 small can tomato paste

First, get your wet ingredients together.  In a stock pot, add milk, sherry, celery salt, pepper, Tabasco Red Pepper Sauce, water and chicken base. (heat the water first and dissolve the base first).  Place on medium heat and bring to a simmer.

While liquid is heating, open tomatoes and drain in a colander.  In another stock pot, melt butter, then add onions, sauté for 2 or 3 minutes.  Add drained tomatoes and cook until almost dry.  Add tomato paste and combine thoroughly.  Finally add flour and cook for 2 minutes. 

Slowly add hot liquid into roux.  Stirring constantly. (Make sure to scrape the sides of pot, roux will stick to it).  When all liquid is incorporated, add 1 lb. cooked shrimp and 1/4 cup parsley.

Chicken all"Arrabbiata

This means "in an angry way" but it is guaranteed to make you happy when you eat it : )  Spicy and hearty for a holiday dinner, plus uses cheaper parts of the chicken to make it affordable for a large meal.

5 chicken drumsticks
5 boneless chicken thighs
1 cup onion, chopped
1 green pepper, chopped
2 cans Rotel tomatoes
1 small can tomato paste
2 cups chicken stock
1 cup white wine
1 tbsp. balsamic vinegar
1 tbsp. crushed red pepper
2 tbsp. Italian seasoning
2 bay leaves
2 tbsp. garlic

Coat chicken in seasoned flour and creole seasoning.  Heat pan to medium high.  Add vegetable oil and brown chicken in batches, remove and reserve.  Remove all oil except about 1/4 cup.  Heat to medium high and add vegetables.  Saute until tender.  Add tomato paste and stir until slightly browned.  Deglaze with wine, reduce by 1/2.  Add rest of ingredients and reserved chicken.  Bring to a boil, reduce to simmer and cook for 1 1/2 hours.  If necessary add more stock to prevent burning.  Stir occasionally.