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Weekend cooking
Jul. 5th, 2005 12:11 pmCHICKEN SALAD:
I made this curried chicken salad for the cook-out in Rockport yesterday. Some people asked about it, so here's the recipe: http://www.epicurious.com/recipes/recipe_views/views/106566
I had some chicken breasts at home in the fridge that I was going to cook last Thursday night for dinner. It was a crazy day, was hot in the kitchen, and the last thing I wanted to do was cook. I threw these on the George Forman grill, figuring they could stay for a few more days in the fridge if cooked so as not to waste them. Then when I needed to bring something to the cookout and wanted to use the chicken up, I figured a funky chicken salad would be the best way to do it. Thus, the recipe above was altered only in that I didn't cook the chicken in broth first.
I'll definitely make this again! It was easy and really yummy (went well with small wheat pitas). The only issue was peeling and pitting my first mango - I think a lot of mango that could have been in the salad ended up in the trash instead. I'm sure there is an Alton Brown episode or some online reference for this somewhere :)
TEA:
Also this weekend we made some fresh-brewed ice tea with the mass of bags we've had in the cabinet. My Mom only drinks "normal tea", so I had a box of Red Rose brand for when she came over. Well the box has been mostly full, and we wanted something cold in the fridge so we wanted to use what we had in this experiment. 16 bags did about 4 quarts of tea, and we mixed a bunch of apple mint leaves from the herb garden for extra flavor. Mmm! The mint comes through much better in the unsweetened tea with lemons (versus the sweetened batch Brian made for himself). I can see this being something we'll do more than a few times to use up those "tea" bags.
PASTA SALAD:
Next weekend's cookout goodness will be a cold cheese tortellini salad w/ a Mexican twist that I've made before (I got from a pampered chef cookbook, has got cilantro, jalapeno, tomatoes, chilli powder, lime, etc). We'll use some of the cilantro from our herb garden for it.
I made this curried chicken salad for the cook-out in Rockport yesterday. Some people asked about it, so here's the recipe: http://www.epicurious.com/recipes/recipe_views/views/106566
I had some chicken breasts at home in the fridge that I was going to cook last Thursday night for dinner. It was a crazy day, was hot in the kitchen, and the last thing I wanted to do was cook. I threw these on the George Forman grill, figuring they could stay for a few more days in the fridge if cooked so as not to waste them. Then when I needed to bring something to the cookout and wanted to use the chicken up, I figured a funky chicken salad would be the best way to do it. Thus, the recipe above was altered only in that I didn't cook the chicken in broth first.
I'll definitely make this again! It was easy and really yummy (went well with small wheat pitas). The only issue was peeling and pitting my first mango - I think a lot of mango that could have been in the salad ended up in the trash instead. I'm sure there is an Alton Brown episode or some online reference for this somewhere :)
TEA:
Also this weekend we made some fresh-brewed ice tea with the mass of bags we've had in the cabinet. My Mom only drinks "normal tea", so I had a box of Red Rose brand for when she came over. Well the box has been mostly full, and we wanted something cold in the fridge so we wanted to use what we had in this experiment. 16 bags did about 4 quarts of tea, and we mixed a bunch of apple mint leaves from the herb garden for extra flavor. Mmm! The mint comes through much better in the unsweetened tea with lemons (versus the sweetened batch Brian made for himself). I can see this being something we'll do more than a few times to use up those "tea" bags.
PASTA SALAD:
Next weekend's cookout goodness will be a cold cheese tortellini salad w/ a Mexican twist that I've made before (I got from a pampered chef cookbook, has got cilantro, jalapeno, tomatoes, chilli powder, lime, etc). We'll use some of the cilantro from our herb garden for it.
