When you prepare chicken every Monday for over 15 years, your regular guests better like chicken, and you better find some really good recipes. I still love chicken and I think today’s dish will come up more often. I added about half a cup of grated carrot, diced yellow squash and zucchini to increase the veggie value. You can leave off the chicken and serve the sauce over pasta for the vegetarians you love.
I’m sure I’ve shared the pasta salad with you in years past, but it’s one of my most favorites.
Chris Clark shared it with me, and it was developed by our own Sally Evans. It’s now in a multitude of cookbooks and should be in the front of your recipe box this summer.
It’s a perfect picnic dish. It has no mayonnaise but needs to be kept cool, for best flavor and texture.
I discovered the recipe for pink lemonade punch and thought it might come in handy for your spring and summer showers and lawn parties.
I know y’all are going to call me about baking the tortillas. It’s OK. I have a French bread loaf pan that helped the process a little.
The end results are well worth the aggravation. I ate a couple of them without filling. They’re crunchy and delicious.
Chicken pieces of your choice
2 cups all purpose flour
1 teaspoon each salt and pepper
Crisco for frying
Whisk together flour and seasonings.
Dredge chicken pieces in the flour mixture. Lay out on a wire rack whilst the Crisco heats to temperature.
For the sauce:
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1 pound fresh mushrooms, quartered
2 (15.5 ounce) diced tomatoes (I used fire roasted and whizzed them in the food processor until they were almost smooth)
1 teaspoon Italian seasoning blend
1/2 cup chicken broth
In a large heavy skillet, fry chicken until golden brown on both sides. Remove from pan. Add onion, garlic, bell peppers, seasonings and mushrooms to the pan. Cook, stirring often until vegetables are tender. Stir in tomatoes and broth. Simmer 10 minutes. Return chicken to the mixture, cover and heat through.
Cook’s note: I do not add the chicken back to the mixture after going to the trouble to dredge and fry, I simply spoon the sauce over each serving.
Pink Lemonade Punch
1 (12 ounce) frozen pink lemonade concentrate, thawed
4 cups white cranberry juice
1 quart 7-up
Chill cranberry juice and 7-up. At serving time, combine all ingredients and serve cold.
1 (2.9 ounce) package Jell-o instant coconut cream pudding mix
1 1/4 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon coconut flavoring, optional
1/2 carton of an extra creamy cool whip
1 package 4-inch flour tortillas
2-3 tablespoons melted butter
Cinnamon sugar mixture
Fresh fruit (strawberries, blue berries, pineapple, bananas, etc)
Whisk together pudding mix, flavorings and milk until smooth. Set aside five minutes. Fold in Cool whip. Chill one hour.
Chop, slice or dice fruit as desired.
Preheat oven to 350 degrees.
Brush each tortilla on both sides with melted butter. Sprinkle cinnamon mixture generously over each side.
Place each tortilla in the dividers on the back of a muffin pan. Bake until golden and crispy. Cool on a wire rack.
To serve: spoon about two tablespoons pudding in bottom of the tortilla. Add fruit as desired. Drizzle with chocolate sauce. Top with whipped cream.
1 pound rotini pasta cooked according to package directions
4 cups, chopped tomatoes or halved cherry tomatoes
2 large cucumbers, diced
1 medium onion, diced
1 green bell pepper, diced
2 packages good seasons Italian dressing mix
In a large bowl, combine all salad ingredients.
For the dressing:
2 packages Good seasons Italian dressing mix
6 tablespoons white vinegar
1/2 cup water
1/2 cup oil
1 whole container of McCormick salad seasoning
Mix thoroughly and pour over salad mixture. Refrigerate.