Southwest chicken salad

This was a great way to use leftover rotisserie chicken. We served this in pitas with guacamole (see recipe below) and lettuce. Spencer and I thought it was yummy, but maybe a little sweet, so I plan to halve the honey next time.

2 cups cubed rotisserie chicken
1 can corn, drained
1/2 c. chopped red peppers (optional: roast them)
1/2 c. chopped red onion
1/2 c. minced fresh cilantro
Dressing:
3 T. fresh lime juice
3 T. olive oil
4 t. honey
2 t. ground cumin
1 t. salt
1 t. chili powder
1/2 tsp. coarsely ground pepper

Combine the first five ingredients in a large bowl. Whisk the dressing ingredients in a small bowl, pour over the chicken mixture and toss to coat. Refrigerate until serving. Serve over salad greens. Optional: Line pita halves with lettuce leaves, fill with chicken salad. OR Place chicken salad off center on tortilla, top with avocado, roll up (wrap).

Homemade Guacamole

3 medium ripe avocados, peeled
1/4 c. finely chopped onion (I used red)
1/4 c. minced fresh cilantro
2 T. lime juice (I used fresh)
1/8 t. salt
Tortilla chips

In a small bowl, mash avocado with a fork. Stir in the onion, cilantro, lime juice, and salt. Refrigerate until serving. Serve with chips.

Not spicy, but flavorful. It was a fun change from our usual.

Chicken Vegetable Stir Fry

We really liked this one, especially the cauliflower which adds such a great texture. I omitted the onion because I didn't have it. Also, when stir frying the veggies, after about 4 minutes, I added a small amount of water and put the lid on the wok to steam them a bit--for about 3 minutes. I recommend it.

4 t. cornstarch
1 c. chicken broth
2 T. soy sauce
1 lb. boneless skinless chicken breasts, cut into strips
2 T. peanut or sesame oil, divided
1 1/2 c. fresh cauliflowerets
1 1/2 c. fresh broccoli florets
2 med carrots, sliced
1 small sweet red pepper, julienned
1 small onion, halved and sliced
1 garlic clove, minced
1/2 t. pepper
1/2 t. salt
1/4 to 1/2 t. crushed red pepper flakes
2 1/2 c. hot cooked jasmine rice

Combine cornstarch, broth, soy sauce until smooth, set aside. In a wok, stir fry chicken in 1 T. oil until no longer pink. Remove and keep warm. Stir fry the veggies in remaining oil until crisp tender. Add garlic, salt, pepper, and pepper flakes. Cook 1 minute longer.
Stir cornstarch mixture and add to pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken, heat through. Serve with rice.

Pasta, cheese, trees

This is a Rachael Ray recipe, presented as one step up from noodles w/butter. My kids (and I) love it. I don't really follow the recipe, nor do I measure. This makes a mass quantity. It's an easy recipe to wing--I usually use half a box of pasta, a bag of froz broccoli and a little bit of the rest (although I never shortchange the ricotta...). Tonight I bought a rotisserie chicken and served this on the side.
1 lb. cooked penne
1 lb. steamed broccoli
1 T. olive oil
2 T. butter
3 cloves minced garlic
1 c. ricotta cheese
1/2 c. parmesan
Melt olive oil and butter over low heat in a large skillet. Add garlic, cook for 5 minutes. Add pasta and broccoli, then ricotta and parmesan. Stir to combine and heat through. Add pepper to taste if desired.

Single-Layer Classic Carrot Cake with Maple Cream Cheese Frosting

Single-Layer Classic Carrot Cake

1/2 cup pecans (2 ounces)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup buttermilk
3/4 teaspoon pure vanilla extract
2 large eggs
1 cup sugar
1/2 pound carrots, peeled and coarsely shredded

Preheat the oven to 325°.

Butter one 9-inch cake pans; line the bottom with parchment. Butter the paper and flour the pan.

Make the cake:
Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.

In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.

In a small bowl, whisk the oil, buttermilk and vanilla.

In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes.

Beat in the liquid ingredients.

Beat in the dry ingredients just until moistened.

Stir in the carrots and pecans.

Pour the batter in the pan and bake the cake for 55 minutes to 1 hour, until springy and golden.

Let the cake cool on a rack for 30 minutes, then unmold the cake and let cool completely.



Maple Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 stick (4 tablespoons) unsalted butter, room temperature
1 cup confectioners’ sugar
2 tablespoons pure maple syrup

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.

Add powdered sugar and beat at low speed until well blended.

Beat in maple syrup.

Chill until just firm enough to spread, 30 minutes.

Pile the frosting on the center of the cake.

Use a offset spatula or butter knife to spread the frosting evenly atop the cake.

Run a butterknife through the frosting to create swoops and swirls.