Curry Chicken Salad Wraps

For those of you who like curry these will be your favorite. Markus and I went to BR Country Club for a Tennis Banquet last month. I always enjoy going there because the food is awesome. Well it was no exception this year. They served these and I must have ate 6 of them. But there was no way for me to get a recipe. So from how I remember them tasting and smelling my spices, I came of with my own version.

2 chicken breasts
2 10-in flour tortillas
celery
mayo
curry powder
cloves, just a little
black pepper
poultry seasoning, I use Paul Prudommes
garlic powder, just a little
old bay, just a little
salt free seasoning, I use Paul Prudommes

Cut chicken breast into cubes. Brown in skillet with olive oil on med high. Season to taste. Meanwhile chop fresh celery (mine was frozen) and put in a food processor. Chop until very fine. When chicken is cooked transfer to a food processor. Chop til all chicken is pretty fine. Add mayo til consistency is spreadable onto the flour tortillas. Once chicken mixture is spread on tortilla, roll up and slice into 1-in pieces. Discard ends and serve.

*If you don't have mayo I think plain yogurt would also taste awesome with these. Wished I could be more specific with measurements for the spices, but I spiced until I liked the flavor.
Derived from memory, but idea came from BR Country Club, Serves 2 comfortably (add more chicken & tortillas if you need more)

**Markus must have told me 6 or 7 times within a 10 min span of eating these that he liked them and they were good.** So it's a keeper for us. Oh and my new recipe for this week :)

Good Eats

I tried this recipe for this week and it was soo... yummy. Markus likes it almost better than my garlic cheese biscuits. I would highly recommend trying it for breakfast or a snack. Definitely a keeper.

Homemade Chicken Noodle Soup

Markus was very ill this morning, so I made him the classic sick food. It surprised me how yummy it was and sooo not salty! This is my new recipe for the week that I tried. Success!

3 qts homemade chicken stock (see recipe below), chilled- I didn't have time to chill mine
3 carrots, cut into 1/8-in thick rounds
Kosher salt
8 oz medium egg noodles
Cooked shredded chicken meat from homemade stock
Freshly ground pepper
1/4 cup chopped fresh dill, or 1 tbls dried
1/4 cup chopped fresh flat leaf parsley

Remove layer of fat from chilled stock and discard. Transfer stock to large stockpot; bring just to a simmer. Add the carrots; simmer until tender, about 6 min

Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles just until tender, about 6 min. Drain; add noodles to stockpot, along with shredded chicken. Season with salt and pepper. Heat until hot. When ready to serve, stir in dill and parsley.

**I cooked my noodles with my stock. I wanted mine super tender.

Homemade chicken stock

2 leeks, cut into thirds
1 tsp whole black peppercorns
6 sprigs fresh dill or 2 tsp dried
6 sprigs fresh flat leaf parsley
2 dried bay leaves
2 carrots, cut into thirds
1 4-lb chicken, cut into 6 pieces
1-1/2 lbs chicken wings
1-1/2 lbs chicken backs
2 48-0z cans low-sodium chicken broth, skimmed of fat.

Basically the recipe is a long drawn out process that cooks for about 4 or so hours, which who had that kind of time???

** I had to omit a few things that were fresh cause I didn't have on hand, but overall if you have the vegetables and season the stock well the soup is a no fail. Go easy on the salt as it could easily over power quick. I made my stock and didn't worry about skimming the fat. I also didn't use that much broth cause I didn't want to eat this for days, but with a few more than 2 people I might suggest that to allow room for seconds.

from The MARTHA STEWART LIVING Cookbook: The Original Classics (my newest cookbook)

I Want...

Funny story. Markus and I have this eatery we love to go to. They know us by our name we used to go their sooo much. Markus knows the guy who owns it. If you have ever heard us talk about Jasmines that is where I'm referring too. They have this appetizer trio that we adore. Had we not tried it at the suggestion of our server one day, we would have not been introduced to the love of what they call "Rocket Shrimp". So yummy. Markus tells me randomly while driving in the car today, I want you to try to make "rocket shrimps". Umm ok, was my reply. That basically means I know you can do it. I mean maybe if I went in the kitchen with his friend to help him prepare it. I'm not that inventive, at least not yet. But I think I might have come close with this sauce I found in my new Martha cookbook. I will have to try it and let you know. We will see. I just think Markus is funny with his requests. They turn out good, always :) Sometimes I'm glad he pushes me in the kitchen. Of course, it's a win win. hehe

Potato Chowder

YUMMY!!! I tried this for dinner tonight and I knew it would be good, but it was awesome instead. Definitely a keeper. Thought I'd share

1 lb potatoes, cubed and divided (about 3 med)
1-1/2 cups chicken broth (1 can)
1 cup thinly sliced carrots (I had baby carrots and they were perfect)
1 (11oz) can corn, drained
1/2 cup thinly sliced celery
1/2 cup chopped onions
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
2 tbls flour
1 cup half and half, divided (I ended up using more)
1/4 cup chopped fresh parsley
2 cups grated Swiss or Monterey Jack cheese

Combine half of potatoes with broth in a saucepan with tight fitting lid. Bring to a boil, reduce heat, and simmer about 10 min or until tender.

Mash potatoes with fork; stir in remaining potatoes, carrots, corn, celery, onions and next 3 ingredients. Cover, simmer until vegetables are tender.

Dissolve flour in 1/4 cup half and half; stir into chowder with remaining half and half and parsley. Cook, stirring constantly over medium heat until thickened slightly. Serve topped with grated cheese.
Makes 1-1/2 quarts
From Paula Deen Magazine Jan/Feb 2007

Sausage-Cheese Muffins

I'm pretty sure this is very close to the recipe that a lady I used to work with would make. She would bring these to work for breakfast and it was hard to eat just one. They were always warm which makes anything taste good. So awesome. Miss you Wendy.

1 (1lb.) pkg ground pork sausage
3 cups bisquick
1-1/2 cups (6oz) shredded Cheddar Cheese
1 (10-3/4oz) can condensed cheese soup
3/4 cup water

Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool. Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.

Stir together soup and water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon lightly greased muffin pans, filling to top of cups.
Bake @ 375 degreese for 20- 25 min or until lightly browned.

*Wendy wouldn't put hers in a muffin pan. She would do more drop style biscuits. Either way works though.
from Southern Living Magazine: Nov 2006 but it could be Wendy's too :)