Fettuccine with Peas, Mushrooms & Ham

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Servings: 4

5 Tbsp butter
6 green onions
8 oz mushrooms, sliced
1 ¼ cups whipping cream
4 oz ham, chopped
1 cup Parmesan
1 lb fettuccine, cooked
salt & pepper, to taste
10 oz frozen peas

  1. Melt butter in a large, heavy skillet over medium heat.
  2. Add green onions and saute until soft.
  3. Add mushrooms, increase heat to high and cook until mushrooms are slightly browned.
  4. Add cream and boil for 2 minutes.
  5. Stir in peas and cook until almost tender, about 30 seconds.
  6. Reduce heat to low. Stir in ham, Parmesan and fettuccine. Toss until heated through and sauce clings to pasta.
  7. Salt & pepper to taste.
  • You can substitute other pasta such as tortellini or ravioli for the fettuccine.

Southwestern Chicken Salad

The creamy, spicy sauce from Southwestern Chicken Pasta also makes a great salad. Great for hot summer days.

Servings: 4

1 cup salsa
1/2 cup plain yogurt or sour cream
1 tsp chipotle pepper, minced
1/2 tsp salt
1/2 lb chicken, cooked & cubed
2 cups tomatoes, diced
1/2 cup green onions, sliced
1/4 cup cilantro, chopped
2 avocados, chopped
salad greens – optional

  1. Combine salsa, sour cream & chipotles.
  2. Combine chicken, tomatoes, onions, cilantro & avocado.
  3. Toss salsa mixture & chicken mixture.
  4. Serve alone or over a bed of greens.
  • I usually use yogurt in place of sour cream.
  • You can reserve some of the salsa mixture to be added separately if this is too hot for some.

Southwestern Chicken Pasta

I wrote this recipe out from a magazine, but unfortunately, I did not make note of the magazine name. I love this creamy, spicy sauce with pasta.

Servings: 4

1 cup salsa
1/2 cup sour cream
1 tsp chipotle pepper, minced
1/2 tsp salt
1/2 lb chicken, cooked & cubed
2 cups tomatoes, diced
1/2 cup green onions, sliced
1/4 cup cilantro, chopped
2 avocados, chopped
1 lb pasta, cooked & drained

  1. Combine salsa, sour cream & chipotles.
  2. Combine chicken, tomatoes, onions, cilantro & avocado.
  3. Toss salsa mixture, chicken mixture & pasta.
  • I usually use yogurt in place of sour cream.
  • I like to use farfalle (bow-tie) pasta for this recipe, but you can use any short pasta.
  • You can reserve some of the salsa mixture to be added separately if this is too hot for some.

Thai Chicken and Broccoli Slaw Wraps with Spicy Peanut Sauce

adapted from Healthified Peanut and Broccoli Slaw Wraps

I did not cook the vegetables and I doubled the peanut sauce recipe, but I think it may still need more sauce

12 oz skinless, boneless chicken breast, cut into thin strips
1/4 tsp garlic powder
1/8 tsp black pepper
1 tsp ginger, minced
2 cups packaged shredded broccoli (broccoli slaw mix)
2 green onions, sliced
12 leaves basil, sliced or chopped
3 Tbsp mint, chopped (optional)
4  10-inch whole wheat tortillas, warmed

Peanut Sauce

1/4 cup creamy peanut butter
2 Tbsp water
2 Tbsp reduced-sodium soy sauce
2 cloves garlic, minced
2 tsp ginger, minced
1/4 tsp cayenne pepper (optional)

  1. Sprinkle chicken strips with garlic powder and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add seasoned chicken and ginger; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove from skillet; keep warm.
  2. Toss broccoli slaw, onions, basil, and mint.
  3. Combine sauce ingredients. Heat over very low heat until melted and smooth, whisking constantly.
  4. Top tortillas with chicken strips and vegetable mixture. Drizzle with Peanut Sauce. Roll up tortillas. Cut each wrap in half. Serve immediately.
  • You can substitute 1/4 tsp ground ginger for each tsp of fresh ginger.

Southwest Egg Rolls

from Marissa Davis Hefner

1 avocado, mashed
1/2 cup ranch dressing
2 chicken breast halves, chopped
1 Tbsp vegetable oil
2 tsp taco seasoning (or more to taste)
2 Tbsp minced green onions
1 can corn
1 can black beans, rinsed and drained
10 oz frozen spinach, thawed and drained
2 Tbsp diced canned jalapeno peppers (optional)
1/4 cup minced fresh cilantro
1/4 tsp salt
1 1/2  cup shredded monterey jack cheese
1 pkg egg roll wrappers
oil for frying

Directions

  1. Combine avocado & ranch dressing.  Set aside.
  2. Heat oil in a large skillet over medium heat.  Add chicken, sprinkle with taco seasoning, and cook until done.
  3. Add salt, green onion, jalapeno, corn, cilantro, beans and spinach.  Cook for about 3 minutes.
  4. Remove from heat, stir in cheese.  Set aside to cool for about 10 minutes.
  5. Set egg roll wrapper in front of you, with the corner pointing towards you.  Spoon about 2 Tbsp filling onto the center of each egg roll wrapper. Fold bottom corner up, then each side.  Use your finger or pastry brush to lightly dab water onto the top corner, then finish rolling up.
  6. Preheat 4-6 cups of oil to 375 degrees.
  7. Deep fry the egg rolls in the hot oil for 3-5 minutes (or until golden brown) and remove to paper towels or a rack to drain for about 2 minutes.
  8. Serve with avocado sauce.
  • This recipe is similar to Chili’s egg rolls, which are a family favorite.  I prefer egg roll wrappers, but feel free to use flour tortillas instead; just remember to increase the frying time.
  • Filling is also good for enchiladas or an enchilada casserole, layered with corn tortillas and green enchilada sauce.

Cecilia’s Salsa

Cecilia Feser, the mother of one of my co-workers at UC Davis, sent us this wonderful concoction on a regular basis and kindly shared her delicious recipe containing several surprising ingredients.

2 – 28 oz cans petite diced tomatoes
1 – 8 oz can El Pato Mexican tomato sauce (has a yellow duck on label)
1 – 8 oz can tomato sauce
1 – 4 oz can green chile
1 pkg taco seasoning
1/2  cup water
2 Tbsp apple cider vinegar
2 Tbsp horseradish
1 bunch cilantro
3 cloves garlic
4-6 green onions

Directions

  1. Mix all ingredients except cilantro, garlic & green onions.
  2. Pulse cilantro, garlic & green onions in food processor until tiny pieces.  Mix into tomato mixture.
  • This is a very fresh tasting salsa – I was surprised that she uses canned tomatoes.  The taco seasoning and horseradish were also surprising, but the combination is terrific!

Crab Cakes with Wasabi Caper Sauce

adapted from Gourmet Magazine March 2005

2/3  c mayonnaise
4 Tbsp capers, chopped finely
1-4 tsp wasabi paste, to taste

2 eggs
1 1/2  Tbsp mayonnaise
3/4  tsp Chinese hot mustard
2 Tbsp green onions, minced
1 tsp ginger, minced
1 lb crab meat
1 1/2  c  panko

oil for frying

Directions

  1. Mix 2/3  c mayo, capers & wasabi.  Chill until ready to use.
  2. Whisk eggs, 1 1/2  Tbsp mayo, & mustard.
  3. Stir in onions, ginger & 3/4  cup panko.
  4. Stir in crab meat.
  5. Divide into 8 parts & shape each into 1″ thick patty.  Coat with remaining panko.
  6. Chill in refrigerator for 1 hour or freezer for 15 minutes.
  7. Fry in 3/4″ deep hot oil until golden brown, turning once.  Drain & serve with sauce.
  • The original recipe included 1/2 red bell pepper, finely chopped – I omit this. You can add them if you like.  They also used leeks instead of green onions.
  • Trader Joe’s has a great canned crabmeat in the deli section – good price & nice chunks of meat.