Pressure Cooker Thai Coconut Curry

The beauty of this recipe is that it is 1) very quick, and 2) very forgiving. What that means is that you can play around with the veggies a great deal. Want sweet potatoes instead of potatoes? Done. Want winter squash instead of that? Done. Want to throw in green beans or eggplant or mushrooms? Go or it. Just don't overload your pressure cooker, and you'll be fine. Enjoy!

Pressure Cooker Thai Coconut Curry

Yield: 6 servings
Ingredients

• 2 tablespoons oil
• 3 cloves garlic, crushed
• optional: 3 Thai green chilis
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 2 teaspoons Thai curry cowder
• OR 2 tablespoons Thai curry paste
• 1 14-oz can coconut milk
• 6 cups potatoes, cubed
• 4 carrots, sliced 1/2-inch thick
• 1-2 lbs chicken pieces
• Kosher salt
• 1 tablespoon fish sauce
• 4 oz (4 packed cups) spinach
• 1/2 cup loosely packed fresh herbs
• fresh black pepper
• 1/4 - 1/2 cup cooked rice or grain
• 6 lime wedges

Cooking Directions

1. Heat oil in a pressure cooker over medium-high heat until shimmering. Add garlic, chilies (if using), ginger, coriander, and cumin and cook, stirring, until aromatic, about 1 minute. Add curry powder or paste and cook, stirring, until it has darkened slightly, about 2 or 3 minutes.
2. Add coconut milk, stir, bring to a simmer, and cook for 1 minute. Sprinkle salt on chicken pieces. Add half the potatoes and carrots. Add chicken and top with the remaining potatoes and carrots. Sprinkle on a little salt. Seal pressure cooker and cook on high pressure for 20 minutes.
3. Release pressure with the quick-release method, remove lid, and stir in the fish sauce, spinach, and 3/4 of any fresh herbs. Season with salt and pepper to taste. Ladle the stew into serving bowls and place remaining herbs on top. Serve with rice (or grain) and lime wedges.

Banana Blossom Stir Fry

A meal my wife made up on the fly (winged it, as she likes to say). Once you've gone through the long, long, long processing of the banana blossom, it's pretty easy. That info you can find here.

The banana blossom gives an almost coconut-like taste to the dish. It's texture is reminiscent of green onions, perhaps. Not hard, slightly crunchy. Plus, it's just fun to try a new ingredient! Enjoy!

Banana Blossom Stir Fry

Yield: 4 servings
Ingredients

• 1 banana blossom, prepared
• 2 tablespoons canola oil
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 1/4 teaspoon turmeric
• 2 eggs
• 4 garlic cloves, minced
• 1 cup cooked rice, dry

Cooking Directions

1. Boil the prepped banana blossom for a minute. Drain.
2. Heat the canola oil, stir fry the onion and carrot, then the banana blossom a few minutes later. Add turmeric.
3. Add the cooked rice until heated through. Add whatever sauces and seasonings you like. Set entire mixture aside.
4. Scramble the eggs, add the garlic, then add the rice mixture back to the pan. Stir well and enjoy.

New York Street Cart Chicken and Rice

If you've ever had the chicken and rice from the Halal Guys in New York (or just about any of the other carts), you've likely dreamed about making it at home too. Here's a recipe for that deliciousness that closely hits the mark. Enjoy!

New York Street Cart Chicken and Rice

Yield: 6-8 servings
Ingredients

For the chicken:
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon ground coriander
• 3 garlic cloves, chopped
• 1/8-1/4 cup olive oil
• salt and pepper
• 2 pounds boneless, skinless chicken thighs, trimmed of fat
• 1 tablespoon canola oil
For the rice:
• 2 cups rice, uncooked
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• water
• salt and pepper
For the white sauce:
• 1/2 cup plain yogurt
• 1 tablespoon vinegar
• 1 teaspoon lemon juice
• 1/4 cup fresh parsley
• salt and pepper
To serve:
• 1 lettuce, shredded
• 1 tomato, cut into wedges

Cooking Directions

1. For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a ziploc bag. Season the marinade to taste with kosher salt and black pepper. Place the chicken in the bag. Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for 1 to 4 hours, turning occasionally to redistribute the marinade.
2. Remove the chicken from the bag. Season with kosher salt and a lot of pepper. Heat the canola oil in a large skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Flip the chicken and reduce the heat to medium. Cook until the chicken is cooked through, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
3. Roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the marinade, cover, and refrigerate while you cook the rice and prepare the sauce.
4. For the rice: Put rice in rice cooker. Add the turmeric and cumin. Add water to the suggested amount for 2 cups. Season with salt and pepper. Cook as normal.
5. For the white sauce: In a small bowl, combine the yogurt, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Season to taste with salt.
6. To serve: Return the entire contents of the chicken bowl to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. Pile the chicken on top of the rice and lettuce. Top with the white sauce. Serve immediately.

Chinese Chicken Salad

Here is a recipe passed down from grandma to ma to my wife. She loves to make this. It's like a nostalgic reminder of her childhood, especially the holidays. Personally, I could do without the maifun, so if you don't want it, try it without.

This recipe also walks you through cooking and shredding the chicken, but if you already have some on hand or prefer another method, I'd love to hear it! Enjoy!

Chinese Chicken Salad

Yield: 8+ servings
Ingredients

• 2 lbs chicken breasts
• 1 tablespoon canola oil
• 3/4 cup water
• salt and pepper
• 1 head iceberg lettuce, chopped and sliced
• 1 package maifun
• oil for deep frying
• 3 green onions, only the green parts, sliced
• 1/8 cup toasted almonds
• 1/16 cup toasted sesame seeds
• 4 tablespoons sugar
• 3 teaspoons salt
• 1/2 teaspoon black pepper
• 4 tablespoons white vinegar
• 1/4 cup canola oil

Cooking Directions

1. Pat the chicken breasts dry and season with some salt and pepper. In a large skillet, heat the 1 tablespoon of canola oil, and cook the chicken breasts top-side down until browned, about 5 minutes. Flip the breasts and add the water and additional salt to the water. Cover and simmer on low for 7-10 minutes, until cooked. Let cool slightly (at least 15 minutes) before shredding.
2. Deep fry the maifun in batches until all are puffed up. Set aside on plates with paper towels.
3. For the dressing, mix together the last 5 ingredients.
4. When ready to serve, mix the chicken and lettuce together. Then add in the maifun, then the green onions, almonds, and sesame seeds. Finally, mix in the dressing.

Roasted Chicken Thighs

With this basic recipe for roasted chicken thighs, you'll have tender, juicy meat every time. Play around with the different options and let me know what works best for you. Personally, I like 2 tbs white wine and 2 tbs lemon juice. Enjoy!

Roasted Chicken Thighs

Yield: 4 servings
Ingredients

• 1 lb boneless chicken thighs
• 2 carrots, sliced
• 4 garlic cloves, chopped
• 1-2 any other root or roasting vegetable
• 2 tablespoons olive oil
• 4 tablespoons other liquids, such as lemon juice, white wine, etc.
• 1 teaspoon dried herbs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Cooking Directions

1. Heat the oven to 425°F. Place the chicken thighs in a large bowl. Add veggies to the bowl with the chicken. Add dried herbs.
2. Add the garlic, olive oil, and other liquid to the bowl. Toss all the ingredients together, and add the salt and black pepper.
3. Spread the chicken and veggies on a large baking sheet, arranging the veggies around the outside and placing the chicken pieces closely together in the center. Pour any remaining juices in the bowl over the chicken.
4. Roast for 30 minutes, or until the chicken reaches an internal temperature of about 160°F. Take the pan out of the oven, and cover with foil. Let it rest for about 5 to 10 minutes before serving.

Chicken Liver Pate

The onion could be doubled, increasing the deliciousness. Otherwise, keep as is.

Chicken Liver Pate

Ingredients

• 1 lb chicken livers, cleaned
• 1/2-1 stick cold, unsalted butter, cut into pieces
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons capers
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup whiskey, cognac, or brandy

Cooking Directions

1. In a large pan, melt 1/2 stick of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for about 30 seconds. Add the chicken livers, 1 tablespoon of capers, the bay leaves, thyme, salt, and pepper, and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes.
2. Add the whiskey and cook until most of the liquid is evaporated and the livers are cooked but still tender.
3. Remove from the heat and let cool slightly. Take out the bay leaves.
4. In a food processor, puree the liver mixture. If desired, add the remaining butter in pieces and blend. Add the other 1 tablespoon of capers. Adjust the seasoning to taste.
5. Pack the pate into a bowl. Cover with plastic and refrigerate until firm, at least 6 hours.

Roasted Chicken on a Bed of Roots Vegetables

A larger chicken can be used. Just adjust the cooking time. Also, various other root vegetables would be perfect. More delicate vegetables can be added later in the cooking time as well. In addition, I would suggest cutting the oil and butter down if you prefer less oily vegetables. Enjoy!

Roasted Chicken on a Bed of Roots Vegetables

5 stars

Yield: 4 servings
Ingredients

• 1 4 to 4.5 lb whole chicken
• kosher salt and freshly ground black pepper
• 6 garlic cloves, smashed and peeled
• 6 thyme sprigs
• 2 large leeks
• 3 tennis-ball-sized rutabagas
• 2 tennis-ball-sized turnips
• 4 medium carrots, peeled and cut in half
• 1 small onion, cut into quarters
• 8 golf-ball-sized red potatoes
• 1/3 cup canola oil
• 4 tablespoons unsalted butter, room temp

Cooking Directions

1. Let chicken stand at room temperature for 1.5-2 hours.
2. Remove innards. Generously season cavity with salt and pepper, add 3 cloves of garlic and 5 sprigs of thyme and massage the inside. Truss the chicken.
3. Cut off the dark green leaves from the top of the leeks. Trim off and discard any darkened outer layers. Cut the leeks and rinse well.
4. Cut off both ends of the rutabagas, then cut off the skin. Cut into 3/4 inch wedges. Repeat with the turnips.
5. Combine all the vegetables and remaining garlic and thyme in a large bowl. Toss with 1/4 cup canola oil and season with salt and pepper. Spread the vegetables in a large cast iron or roasting pan.
6. Preheat oven to 475 degrees.
7. Rub the remaining oil all over the chicken. Season generously with salt and pepper.
8. Make a nest in the center of the vegetables and rest the chicken in it.
9. Cut the butter into 4 or 5 pieces and place over the chicken breast.
10. Put the pan into the oven and roast for 25 minutes. Reduce the heat to 400 and roast for another 45 minutes or until the thighs and under the breast are 160 degrees and the juice runs clear. Add 5 more minutes if needed.
11. Transfer the chicken to a carving board and let rest for 20 minutes.
12. Just before serving, reheat the vegetables over medium heat on the stove, turning an glazing them in the juices.
13. Cut the chicken into serving pieces, arrange over the vegetables, and serve.

Baked Chicken Souvlaki

Have a hankerin' for chicken souvlaki but no grill? Or is it winter and too damn cold out for such nonsense?

Then hurry on up and get your baked souvlaki on! Easier than the grill and just as good! Serve with some warm, soft pita bread and maybe a tzatziki sauce. Enjoy!

Baked Chicken Souvlaki

Yield: 6-8 servings
Ingredients

• 2 lbs chicken breasts, cut into chunks
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons dried oregano
• 1 onion, cuty into quarters
• 1 bell peppers, cut into large pieces

Cooking Directions

1. Place all ingredients into a zip lock bag. Shake to coat evenly. Allow to marinate for at least 2 hours.
2. Dump contents into a baking dish, spreading evenly.
3. Bake at 350 F for 45-60 minutes, until the chicken begins to turn golden brown.

Peruvian Spicy Creamed Chicken - Aji de Gallina

If you, like us, have a friend bequeath you packets of aji pepper puree, you may be dumbfounded at first too. Well look no further because you've found the answer to your aji prayers!

By far the best Peruvian dish we have ever made. OK so it's also the only Peruvian dish we've ever made. Yet after devouring this Aji de Gallina I'm not sure I could force myself to make any other Peruvian cuisine - it's that good.

This is a beautifully simple, though perhaps time-consuming dish to make. But the great thing is that it makes a ton of food. Great for dinner parties.

Peruvian Spicy Creamed Chicken - Aji de Gallina

Yield: Serves 6-8
Ingredients

• 1 1/2 lb. chicken breast
• 4 cups chicken stock
• 1/2 cup canola oil
• 1 packet aji pepper puree
• 2 cloves garlic, chopped
• 1 large onion, chopped
• 3 tablespoons walnuts, chopped
• 3 tablespoons Parmesan cheese
• 4 slices bread
• 3/4 cup evaporated milk
• 4 yellow potatoes
• 2 hard boiled eggs
• 10 black olives, halved
• 1/4 - 1/2 cup cooked rice

Cooking Directions

1. Cook the yellow potatoes in salted water until tender when pierced with a fork. Let cool, peel, cut into quarters, and set aside.
2. Place the bread in a small bowl and pour the evaporated milk over it to soak. Set aside.
3. Place the chicken breasts in a pot with the chicken stock, and bring to a simmer. Cook for 10-15 minutes, until chicken is just barely cooked through. Set chicken aside to cool. Strain broth and reserve 2 cups.
4. In a blender, process pepper puree with the oil until smooth. Saute the garlic and onions with the pureed peppers and oil, until the onions are soft and golden. Remove from heat and let cool.
5. Shred the cooled chicken into bite-size pieces.
6. In a blender or food processor, process the evaporated milk and bread mixture with the walnuts and Parmesan cheese until smooth. Add the cooked onion mixture and process briefly.
7. Return onion mixture to pan, and add 1 1/2 cups of the reserved chicken stock. Bring to a low simmer, and stir in the chicken. Heat until warmed through, adding more chicken stock if sauce is too thick.
8. Serve over rice, garnished with the yellow potatoes, slices of hard boiled egg, and black olives.

Chicken Mofongo

Mofongo, a favorite of Dominican and Puerto Rican cuisine, is just about the best thing to happen to a plantain since, well, ever. I mean there's the ever-popular fried sweet plantains, the tostones, and just a plantain sans anything. But the richness of mofongo really outshines all of its brother and sister dishes.

A little mofongo goes a long way, and you won't catch me telling you it's healthy, so maybe don't eat just mofonog. But if this doesn't make you run out and leave your grocery store bare of plantins, then I don't know what will. Enjoy!

Chicken Mofongo

Yield: 2
Ingredients

• 2 green plantains, peeled and sliced into 1/2-inch rounds
• 1/2 to 1 cup canola oil
• 3 cloves garlic
• 2-3 tablespoons olive oil
• 1/4 cup chicken, cooked and shredded
• salt, to taste

Cooking Directions

1. Mash the garlic with the olive oil in a mortar and pestle or whatever you have on hand. Combine garlic mixture with the chicken in a large bowl and set aside.
2. Heat canola oil in a large pan. Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes.
3. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains until smooth. Season with salt.
4. Roll the plantain mixture into two large balls or several small balls before serving.
5. It can also be served with chicken broth over it.

Pasta and Eggs

This was just phenomenal. Take pasta, take chicken, take frozen veggies, add egg at the end, and you have a hell of an unusual and surprisingly tasty dinner.

You might not think it if you look at it, but damn, that's one hell of a combination. Playing around in the experimental kitchen is one of my favorite things, and sometimes it even works out well! Enjoy!

Serves 2

Ingredients

2 servings cooked pasta, al dente
1 chicken breast, cubed and cooked
1 cup frozen veggies
2 eggs, beaten
salt and pepper, to taste

Directions

1. Combine chicken, pasta, and veggies in a pan on medium heat.

2. Once heated, add beaten egg, salt, and pepper, and scramble.

3. Turn heat to low and let sit after a minute. Scramble again until eggs are done. Add more salt and pepper as needed.

Chicken and Waffles

Sometimes it's nice just to have a simple southern comfort creation. Sometimes you don't even have to do much of the difficult cooking yourself.

Take, for instance, this chicken and waffles dish here. The fried chicken is leftover from Popeye's, baked in a toaster oven to get it crispy, then served with some homemade waffles and a side of poached collard greens and garlic. It was delicious in its simplicity, and it was exactly what the doctor called for.

A fun way to treat those leftovers is always a bonus. Enjoy!

Multigrain Chicken Continental

All right, folks, we've done it again! An even healthier version of that oh-so-delicious Chicken Continental. We made it healthier once, and now we've done it again with the addition of some multigrain goodness from some spent grain leftover from homebrewing plus a mix of veggies and mushrooms. Yowza! it's good.

Multigrain Chicken Continental

Yield: Serves 4-8
Ingredients

• 1.5-2 lbs chicken breasts or tender (cut up, bite-size, or as strips)
• 1 tsp seasoned salt
• 1/4 tsp pepper
• 1 tsp McCormick Montreal chicken seasoning (instead of salt and pepper)
• 1 egg (optional)
• splash canola oil
• 3 10 1/2 oz cans 98% fat-free cream of chicken soup
• 2.5 tablespoons dried onion
• 1.5 teaspoon salt
• dash pepper
• 2 tablespoon dried parsley flakes
• 1 teaspoon dried celery flakes
• 1/4 teaspoon thyme
• 2 soup cans water
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1/2 lb mushrooms, sliced
• 2 cups spent grain
• 2 cups Minute Rice

Cooking Directions

1. Cut chicken and coat the seasoning mix. (salt, pepper Montreal chicken seasoning) (You can dip the chicken in 1 beaten egg if you want.)
2. Brown the coated chicken in the melted Smart Balance and oil. Set that aside but save the drippings for soup mix.
3. In a separate pot combine the soup, seasonings, drippings, veggies (minus mushrooms), and water. Heat to a boil. Put 1/4 to 1/3 of the soup mix aside.
4. Put dry Minute Rice, spent grain, and mushrooms in the larger soup mix and stir, then put that mixture in a 9 x 11 cake pan or a casserole dish.
5. Top with chicken and pore the rest of soup mix on top.
6. Bake, uncovered at 375 degrees for 45-60 minutes or until lightly golden brown on top.

Plethora of Roasted Vegetables

Sometimes a whole boatload (baking sheet load) of vegetables just sounds amazing. It's the right pizzazz to really take that meal to the next level. Plus, it's good for you (or so I'm told).

And what's better than a whole mess of roasted veggies? So just take whatever vegetables you want, preferably something from the rainbow of food colors, toss a little oil and salt and complimentary seasonings, and roast those suckers till tender. Add to some leftover chicken and mmm mmm. Enjoy!

Ingredients

red cabbage
carrots
garlic
green beans
radish
sweet potatoes
1-2 tablespoons olive oil
salt and pepper to taste

Directions

1. Cut harder vegetables into bite-size pieces. (the thinner they are, the quicker they'll cook.)

2. Toss with the oil and seasonings.

3. Place in a baking sheet in a 350 degree oven until tender (about 30-45 minutes).

4. Add any extra seasoning once done.

Disney's Sonoma Chicken and Apple Salad

Sonoma Chicken and Apple Salad

Pacific Wharf Cafe

Yield: 4 servings

4 c. water
2 cubes chicken bouillon
1 pound boneless, skinless chicken breast
1/2 head iceberg lettuce
1/4 c. walnut halves
1/4 c. celery, diced small
1 Granny Smith apple, peeled and cut into wedges
2/3 c. honey mustard dressing (your favorite brand)
4 individual-sized bread bowls
4 leaves Romaine or leaf lettuce
8 fresh chives sprigs, chopped
1/4 c. dried cranberries

1. In a medium pot, boil 4 cups of water. Add chicken bouillon, stirring until the bouillon is dissolved in the water. Lower heat, and bring to a simmer.

2. Add chicken breast; cover pot and cook for about 8 minutes, or until the internal temperature reaches 165°F. Put chicken in the refrigerator to cool down.

3. Thinly shred the lettuce; set aside.

4. Dice chicken into 1/4" pieces and put it in a medium-sized bowl. Add walnuts, celery, apple wedges, and honey mustard dressing and toss well.

5. Hollow out the bread bowls; fill with the shredded lettuce. Place one lettuce leaf on the edge and place the chicken salad at the center. Sprinkle the salad with chives and cranberries just before serving.

Disneyland's Count Down Chicken Fusilli

Redd Rockett's Pizza Port

Disneyland's Count Down Chicken Fusilli

Yield: Serves 4-6
Ingredients

• 5 oz Alfredo sauce mix (dry)
• 1 cup heavy cream
• 1 cup low-fat milk
• 1 cup water
• 2 oz grated parmesan
• 1 oz sun-dried tomato crumbles (reconstituted)
• 3 oz pesto sauce
• 2 lbs dry fusilli pasta
• 1 lb sliced smoked chicken breast

Cooking Directions

1. Prepare the Alfredo sauce, according to package directions, using the cream, milk and water in place of any liquid the mix calls for. Mix in pesto sauce.
2. Cook pasta until al dente. Drain well. Place in serving bowl, top with chicken, sauce, grated cheese and tomatoes. Mix and serve.

Disneyland's Tonkatsu Sauce (Chicken Marinade)

Tonkatsu Sauce (Chicken Marinade)

Bengal Barbecue

Ingredients

1 c. Teriyaki Sauce
1 c. Soy Sauce
1 T. Red Wine Vinegar
1 c. Brown Sugar
½ c. Sherry Cooking Wine
2 Whole Bay Leaves
1 T. Ground Black Pepper
3 T. Grated Fresh Ginger Root
2 T. Fresh Garlic, finely minced

Directions

Mix ingredients and marinate chicken overnight in your refrigerator.

Disneyland's Storytellers Cafe Corn Chowder

Storytellers Cafe Corn Chowder

Grand Californian Hotel

Ingredients

2 ounces diced bacon (part for garnish)
1 teaspoon chopped garlic
1 tablespoon diced onion
10 ounces roasted corn kernels
8 ounces chicken stock
4 tablespoons butter
4 tablespoons flour
2 ounces heavy cream
6 ounces pulled cooked chicken meat
4 ounces diced Yukon gold potatoes
1 teaspoon chopped cilantro leaves (garnish)
Kosher salt and black pepper, to taste

Directions

Sauté 1/2 of the diced bacon. When it is done, drain the fat, then add the garlic, onion and sauté until transparent, but not brown. Add the roasted corn and chicken stock.

Bring the soup to a low boil. In a separate sauté pan, prepare a roux combining equal parts of melted butter and flour. First, melt 4 tablespoons butter in the hot pan, then add 4 tablespoons flour using a wire whip until the mixture is smooth. Let roux cook until the moisture is cooked out. Allow roux to cool on stovetop.

Meanwhile, let the soup boil on low heat for 1/2 hour. Then add the cooled roux into the soup use a wire whip to incorporate the roux into the soup. After the roux is completely incorporated, constantly stir soup to keep from burning or roux from sticking to bottom of pan.

Add the cream, pulled chicken meat and diced potato. Let simmer for 1/2 hour.

Meanwhile, cook the remaining bacon until crisp. Drain grease and chop into small pieces. Place in separate container.

Take cilantro bunches and wash. Dry cilantro. Chop cilantro with no stems (very small pieces.) Place in separate container. As soup is done simmering, add kosher salt and black pepper to taste.

Place finished soup in hot soup bowls. Top with garnish of bacon and cilantro right in the center of bowl.

Disneyland's Cafe Orleans Smoked Chicken Salad

Smoked Chicken Salad (Marquis)

Cafe Orleans

Ingredients

In a salad bowl, combine (no amounts given):

Salad greens
Radicchio
Romaine

Vegetables
Celery
Jicama
Cherry tomatoes

Fruits
Orange slices
Apple pieces

Directions

Top salad mix with smoked chicken breast pieces and garnish with walnuts and fresh chives. Serve with ginger honey-mustard dressing.


Ginger Honey-Mustard Dressing

Ingredients

3 oz ginger root
2 egg yolks (or 2 oz pasteurized egg substitute, such as Egg Beaters)
1 1/8 oz honey
18 oz olive oil
1 oz dijon mustard
4 oz apple cider
1/2 oz salt
1/3 oz pepper
Juice of three limes

Directions

Blend all ingredients together. Makes 1 quart.

Disneyland's Blue Bayou Chicken Florentine

Blue Bayou Chicken Florentine

Ingredients

4 7oz. chicken breast (with skin)
1 cup Florentine sauce (see below)
3 oz. chopped fresh or frozen spinach
3 oz. grated cheddar cheese
2 oz. cooked and chopped bacon
seasoned salt to taste
2 Tbsp. melted butter

Directions

If fresh spinach is used, it must be blanched. Preheat oven to 375 degrees.

In mixing, combine spinach, bacon and cheese; set aside.

Open chicken breast and sprinkle with seasoned salt. Stuff with spinach mixture.

Fold and place seam side down in baking dish. Brush with melted butter and sprinkle outside with seasoned salt.

Bake in preheated oven for 20 - 25 minutes. Top with Florentine sauce and serve over rice.

Florentine Sauce

Yields 2 cups

Ingredients

2 tsp. unsalted butter
2 tsp. flour
3 tsp. unsalted butter (room temp)
1 1/2 finely chopped onions
3 sliced medium mushrooms
2/3 cup white wine
1/4 cup chicken broth
2 chicken bouillon cubes
1 cup heavy cream
1 Tbsp. diced pimentos
1 tsp. chopped fresh parsley
1 tsp. chopped fresh chives
1/4 cup fresh lemon juice
salt and white pepper to taste

Directions

Blend together flour and 2 tsp of the butter; set aside.

Saute' onions and mushrooms in 1 tsp. butter (do not allow onions to brown). Add white wine and reduce completely. Add remaining ingredients. Bring to a simmer and slowly add the flour/butter mixture a little at a time until desired thickness is achieved. Continue cooking at a simmer for 8-10 minutes.