Dinner tonight

Gloria said:

It's been so hot for so long, I've exhausted my chicken salad recipes.

I'm not sure what your chicken salad repertoire includes, but these two were
recently shown on "Sara's Secrets":

Asian Chicken Salad with Cellophane Noodles
Recipe courtesy Gourmet Magazine
Show: Sara's Secrets

4 1/2 to 5 ounces cellophane noodles (bean threads, available at Asian
markets and many supermarkets)
4 cups shredded, poached chicken (from about 3 pounds chicken breasts)
1 cup finely grated carrot
2 cucumbers peeled, seeded, and chopped

For the dressing:
4 large garlic cloves
1/2 teaspoon salt
1/4 cup soy sauce
1/2 cup fresh lime juice
1 tablespoon sugar
1 tablespoon peanut butter
1 1/4 teaspoons dried hot red pepper flakes
1/4 cup vegetable oil
1/3 cup coarsely crushed roasted peanuts, or to taste

In a large heatproof bowl pour boiling water to cover over the noodles and
let them stand for 10 minutes. Drain the noodles and arrange them on a
platter or divide them among 6 plates. In a bowl combine the chicken, the
carrot, and the cucumbers. Make the dressing: Mince and mash the garlic to a
paste with the salt. In a blender blend together the soy sauce, the lime
juice, the sugar, the peanut butter, the red pepper flakes, and the garlic
paste, with the motor running add the oil in a stream, and blend the
dressing until it is emulsified.

Pour 1/2 the dressing over the chicken mixture. Toss the salad well, and
arrange it in the center of the noodles. The salad may be made 1 day in
advance and kept covered and chilled.

Just before serving top the salad with the peanuts. Serve the remaining
dressing separately. Serve the salad at room temperature or chilled.

Chicken "Club" Salad
Recipe courtesy Gourmet Magazine
Show: Sara's Secrets
Episode: Chicken Salads

3 cups 3/4-inch cubes Italian bread (preferably whole-wheat)
3 tablespoons olive oil
6 slices lean bacon, chopped
3 pounds chicken breasts, poached, skin and bones discarded, and the meat
cut into bite-size pieces (about 4 cups)
1 pint cherry tomatoes, quartered
4 scallions including the green part, minced
1/2 cup Quick Basil Mayonnaise, recipe follows
Salt and pepper
Basil sprigs for garnish, if desired

Preheat oven to 350 degrees F.
In a bowl drizzle the bread cubes with the oil, tossing them to coat evenly,
and season them with salt. Spread the bread cubes in a jelly-roll pan, toast
them in the middle of the preheated oven oven for 10 to 15 minutes, or until
they are golden, and let them cool. In a skillet cook the bacon over
moderate heat, stirring, until it is crisp and transfer it with a slotted
spoon to paper towels to drain. In a large bowl combine well the chicken,
the tomatoes, the scallions, 2/3 of the bacon, the mayonnaise, and salt and
pepper to taste, divide the salad among 6 plates, and arrange the croutons
around it. Garnish each serving with some of the remaining bacon and a basil
sprig.

Quick Basil Mayonnaise:
2 cups loosely packed fresh basil leaves
1 cup mayonnaise
4 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper

In a food processor or blender blend together the basil, mayonnaise, and
lemon juice. Season the mayonnaise with salt and pepper.
Yield: about 1 1/4 cups

Bob

On Fri, 22 Jul 2005 03:12:25 GMT, Puester <[email hidden]>

Quoted message said:

The temperature was 104 today, one degree "cooler" than yesteday.
Dear grandson and his parents came for dinner.

Dinner was:

grilled salmon
buttered rice with herbs (thyme, marjoram, garlic)
tzatziki
sauteed zucchini with Vidalia onion
first-of-the-season Olathe corn
(a Colorado thing, it was delicious!)

It's been so hot for so long, I've exhausted my chicken salad recipes.

:-(
gloria p

We were only up into the 90s.

Grilled rib eye steaks

and from the garden:
Mixed green beans
Corn on the cob
Zucchini
Cuke & tomato salad.

Boron

"Puester" <[email hidden]> wrote in message
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Quoted message said:

The temperature was 104 today, one degree "cooler" than yesteday.
Dear grandson and his parents came for dinner.

Yum, haven't had salmon in a while, Gloria. Sounds good.

We were only in the 90s, too. Had swimming lessons from 5-6 pm, so we
had crock pot pseudo-adobo chicken thighs (I say pseudo, because I added
a few extra ingredients -- brown sugar and a squeeze of ketchup -- to
make it more palatable to the kids), basmati rice, broccoli, and
mandarin oranges.

Dessert was chocolate-peanut butter milkshakes. Made them using
leftover canned chocolate frosting (it was the only chocolate source in
the house...worked really well!). My 8-yr-old son got a palate expander
installed yesterday, so eating was an iffy proposition for him -- the
food kept getting stuck on the expander. But the milkshakes went down
just fine!

Chris

b

On Fri, 22 Jul 2005 14:47:47 GMT, "Chris" <[email hidden]>

Quoted message said:

"Puester" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The temperature was 104 today, one degree "cooler" than yesteday.
Dear grandson and his parents came for dinner.

Way to go on the cold snap 104 vs 105. I don't intend to sound stupid,
but what is a "palate expander", I've not heard that term? It doesn't
sound very nice.

Quoted message said:

Bob wrote:

(Tasty-sounding chicken salad recipes snipped)

Thank you!

gloria p
off to buy more chicken

<day dreamer@dream .com@> wrote in message
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Quoted message said:

On Fri, 22 Jul 2005 14:47:47 GMT, "Chris" <[email hidden]>

Quoted message said:

"Puester" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The temperature was 104 today, one degree "cooler" than yesteday.
Dear grandson and his parents came for dinner.

Way to go on the cold snap 104 vs 105. I don't intend to sound stupid,
but what is a "palate expander", I've not heard that term? It doesn't
sound very nice.

A palate expander helps widen the upper jaw. My son needs it because
his top teeth fit inside his bottom teeth. It's a little metal bar-type
thing that is connected to metal rings that have been glued to his upper
molars. Every day for six weeks, we stick a tiny key in and turn it
twice, which expands the device a teeny bit. Just another orthodontic
torture device.

Actually, it's not supposed to be too bad once they get used to it. So
far, Tommy's speech is a little slurred (hard for his tongue to know
where to go with this bar in the way!), and he hasn't quite figured out
the eating thing, but apparently, kids get used to these things and
don't mind them much. He'll have braces at some point after this (sigh).

Today, he ate a waffle spread with peanut butter -- that's real food, so
hopefully we're back on track! The milkshakes were fun, though. :-)

Chris

Puester said:

The temperature was 104 today, one degree "cooler" than yesteday.
Dear grandson and his parents came for dinner.

Dinner was:

grilled salmon
buttered rice with herbs (thyme, marjoram, garlic)
tzatziki
sauteed zucchini with Vidalia onion
first-of-the-season Olathe corn
(a Colorado thing, it was delicious!)

It's been so hot for so long, I've exhausted my chicken salad recipes.

:-(
gloria p

I hear you on the hot weather! Your meal was very similar to ours. We had:
pan fried perch fillets dredged in corn meal, salt & pepper
sauteed zucchini, onion, mushrooms (I added a couple of drops of toasted
sesame seed oil then thickened the remaining juices)
fresh picked burgundy & yellow wax beans

That corn sounds good! Corn here is going for $5/doz. Hopefully the
price goes down soon.

On Fri, 22 Jul 2005 16:40:41 GMT, "Chris" <[email hidden]>

Quoted message said:

snipped
Thanks for the info Chris, tell your son to hang tuff.