Hot Chicken Salad Bundles with Roasted Red Pepper Sauce

Winter has finally hit Cape Cod. With our first snow flurry and single digit temperatures, I felt it was time to create new twists on some old recipes, to warm and delight the cockles of our guests’ hearts: a summer favorite bundled up and served on a puddle of roasted red pepper sauce, giving it just that bit of flair. From the comments I heard, I believe we struck it right with this recipe.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Hot Chicken Salad Bundles with Roasted Red Pepper Sauce
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
15minutes
PREP TIME
30minutes
READY IN
1hour

Ingredients

Instructions

Prepare the Chicken Salad
  1. Preheat oven to 375 degrees
  2. Mix all of the chicken salad ingredients together in a bowl and set aside
  3. Roll out two puff pastry sheets to 11 x 11” and cut into 2- 5 x5 “ squares (removing one inch of the border – the pastry needs to be this measurement to be thin enough)
  4. In the center of the square put about a ½ cup of chicken salad and draw the sides up to create a bundle, twisting and pinching the top to secure.
  5. Place the bundles on a parchment lined pan and brush with egg wash
  6. Cook for about 15 min. or until golden and cooked through
Meanwhile prepare the pepper sauce
  1. Heat the oil in a saute pan.
  2. Add the shallot and cook until soft.
  3. De-glaze the pan with white wine and cook 1 minute longer
  4. Add the stock and the drained roasted red peppers. Cook 5 min.
  5. Cool slightly, and puree in the blender
  6. Season with lemon juice, salt and pepper and transfer to a small saucepan to reheat a few minutes before serving.

Baked Mediterranean Fish

We have just entered Advent, celebrated Thanksgiving, and are now headed into the holiday season with all our favorite foods ahead of us. So we want to keep our menus tasty but also healthy without including too many rich heavy dishes at this time.

Fish is perfect for right now. Not only because of its nutritional value but also because it’s so convenient, fast and easy to cook during these busy days when time is at premium. Here at the convent we include fish weekly in our meal planning and prepared in this Mediterranean way it appeals to many. We often serve it with fresh kale which is still growing in our garden and continues to provide us with many healthy benefits through the winter months.

Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Baked Mediterranean Fish
SERVINGS
2people
CHANGE SERVING SIZE
people
COOK TIME
10-20mins
PREP TIME
20mins
READY IN
30-40 mins

Ingredients

Instructions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Heat oil in medium skillet over medium-high heat. Add onion, red pepper, celery and anchovies. Cook stirring often, until lightly browned.
  3. Add wine and garlic and simmer for 30 seconds. Stir in olives, oregano and lemon zest.
  4. Season with 1/8 teaspoon salt, 1/8 teaspoon pepper and capers. Season fish with the remaining salt and pepper.
  5. Arrange the fish in a single layer in a pie pan or baking dish. Spoon the vegetable mixture over the fish and give a light sprinkle of red pepper flakes. Bake uncovered, until the fish is just cooked through, 10 to 20 minutes.
  6. Divide the fish into 2 portions and top with vegetables and their juices.

Savory Roasted Apple Bourbon Bird

Autumn is apple time, and our trees are laden with gorgeous fruit — apples that are being turned into applesauce, apple crisp, apple fritters and all things apple! This is the time to have fun with them when they are so plentiful and at their best.

Last week we decided to give our chicken meal of the week an autumn touch by incorporating some apples into it and we were quite pleased with what resulted…..our Savory Roasted Apple Bourbon Bird. All we did was rub our chicken all over inside and out with a great mixture of tasty spices and herbs, stuffed it with some apple and yam quarters and a few shallots and roasted it as usual but basted it with our unusual cider bourbon glaze giving it a beautiful rich finish that was breathtaking to behold and luscious to taste. It is really worth trying and equally as good with a pork roast.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Savory Roasted Apple Bourbon Bird
SERVINGS
4people
CHANGE SERVING SIZE
people
COOK TIME
105minutes
PREP TIME
30minutes
READY IN
135minutes

Ingredients

Instructions

  1. Combine fresh garlic, onion salt, 2 tablespoons minced fresh thyme, cracked pepper.
  2. Rub well into chicken all over inside and out.
  3. Quarter a large apple, 6 shallots and stuff into cavity along with a handful of fresh thyme and a stalk of celery.
  4. Heat oven to 425 degrees Fahrenheit.
  5. Roast the chicken in the oven for 45 minutes to 1 hour.
  6. Reduce the temperature to 375 degrees Fahrenheit and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165 degrees Fahrenheit, about 30 minutes to 45 minutes more.
  7. Baste chicken with glaze about every 5 minutes for final 15 minutes of cooking.
Bourbon Glaze
  1. Reduce the apple juice down to about ¾ cup then add the rest of the ingredients.
  2. Heat the mixture until dissolved then add 1 cup bourbon and let boil for about 5 minutes or until mixture reduces to about 1 cup of liquid.
  3. Baste chicken with glaze about every 5 or 10 minutes for final 30 minutes of cooking.
  4. **Add 3 quartered apples, 2 yams cut to size of apples, and a dozen shallots to roasting pan stirring from time to time until all are tender.
  5. Remove and hold when done.

Baked Crab Cakes

Saturday mornings in the community are referred to as “Weekly Beehive” time. Every Community member young and old is assigned to some task where they busily work together with others on any number of projects that need doing that week.

This week I was assigned to tea preparation. Our Friday Harborside plated teas have been a tradition since the very beginning of the Community. Many people, especially vacationers, look forward to them in the summer months and at Advent. This week’s plate includes a mini crab cake which is always popular. My job was to make the filling for one hundred of these. When I did, it tasted so good I thought, “Why just for tea why not for a main meal?” So I made a larger version that was a big hit for lunch at the Convent!

Print Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Baked Crab Cakes
SERVINGS
CHANGE SERVING SIZE
COOK TIME
10-15minutes
PREP TIME
READY IN

Ingredients

Instructions

  1. Finely chop crab meat, celery, scallions all to the same size and place in a bowl. Add mayonnaise, relish, and 1/3 cup saltines and toss together.
  2. In a separate bowl beat egg slightly and add lemon juice and zest. Add to bowl and combine all ingredients thoroughly.
  3. Shape into patties and carefully press on both sides into remaining saltines.
  4. Rather than the usual method of frying the cakes, I chose to simply bake them on an un-greased pan or a cookie sheet at 400 degrees for 10-15 minutes or until golden. Less work, less mess and clean up. Less fat!

Hot Chicken Salad Sandwich

What is it about sandwiches that make so many people so happy? It seems to me that the very same food served on a plate often gets less positive response than it does in a bun, on a roll, or even on a loaf of bread, as it was last night at the convent.Chicken salad was on the menu for our dinner and the cook of the day chose to serve it as a hot open faced sandwich, which surprised everyone. She sliced loaves of Italian bread lengthwise, placed a layer of chicken salad on each, topped them with grated cheese and melted them under the broiler for a few minutes. When they came out they were met with exclamations of “WOW, FANTASTIC, WHAT FUN!”

Because the meal was an informal picnic type, the loaf was served whole, allowing each person to decide what size piece they wanted cut for them. For a more refined touch it can be sliced in diagonal pieces and plated, and still be a sandwich!

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Hot Chicken Salad Sandwich
SERVINGS
CHANGE SERVING SIZE
COOK TIME
PREP TIME
READY IN

Ingredients

Instructions

  1. Combine chicken, onion, celery, almonds, grapes, water chestnuts.
  2. Mix mayonnaise, wine, salt and pepper; toss with chicken mixture.
  3. Spread chicken salad on bread, top with a layer of your favorite cheese and melt under a broiler.

Hot Chicken Salad Puffs

It seems we barely get cleaned up from one reception, and it’s time to prepare for another. We have many events happening on a regular basis and they almost always are accompanied by the serving of food or refreshments of one kind or another. At a recent reception we revised an old favorite that met with a great response. We served this hot chicken salad in little cream puffs and they disappeared so quickly we couldn’t keep the trays filled.

Hot Chicken Salad Puffs

 

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Hot Chicken Salad Puffs
SERVINGS
CHANGE SERVING SIZE
COOK TIME
65 - 70mins.
PREP TIME
READY IN

Ingredients

Instructions

Hot Chicken Salad Puffs
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Lightly grease 9 x 13 inch baking dish.
  3. In a large bowl mix the chicken, celery, mayonnaise, lemon juice, onion salt, spices, onion and almonds.
  4. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
  5. Bake in the preheated oven for 30 minutes, until lightly browned.
  6. Fill cream puffs, arrange on platter and serve.
Cream Puffs
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Lightly grease (or line with parchment paper) two baking sheets.
  3. Combine the water, butter and salt in a medium-sized saucepan, heat until the butter has melted and bring to a rolling boil.
  4. Add the flour all at once, stirring vigorously until the mixture smooths out and follows the spoon around the pan; this should take less than 30 seconds.
  5. Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes.
  6. It will still feel hot. Transfer the dough to a mixer.
  7. Beat in the eggs one at a time; the mixture will look curdled, but when you add the last egg it should become smooth.
  8. Beat for 1 minute after adding the last egg. You will have a stiff, smooth batter.
  9. Drop the dough by Tablespoonful’s onto the prepared sheets.
  10. Leave about 2″ between them.
  11. Bake for about 20 minutes, till they have puffed, they are medium golden brown and they look dry.
  12. Remove baked puffs from the oven and use a sharp knife to cut a slit into the side of each puff, for steam to escape; this will help prevent them from becoming soggy.
  13. Return the puffs to the oven for 5 minutes, then remove from oven and transfer to a rack to cool.
  14. Slit each puff in half around the circumference and fill with a heaping Tablespoonful of chicken salad.
  15. Replace the top.