Pampered Chef's Chicken Cranberry Wreath

2 packages refrigerated crescent rolls
1/2 c. mayonnaise
1 can chicken (or 2 cups cooked)
1/2 c. celery
1/2 c. dried cranberries or craisins
1 c. grated swiss cheese

Preheat oven to 375 degrees. Unroll crescent dough, seperate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on round pizza pan. Corners of wide ends will touch and points will extend 3 inches beyond edge of pizza pan. Arrange remaining 8 triangles in center, matching wide ends. Seal your seams with your fingers.

Mix all the remaining ingredients together. Using an ice cream scoop, scoop filling over the seams of dough, forming a nice rounded circle. Beginning in the center, lift one dough triangle across mixture. Continue alternating with outer triangles, slightly overlapping and tucking to the side to form wreath.

Bake for 25-30 minutes or until golden brown. Cut and serve while warm.

Delicious Chicken Salad

*Served at Julee's baby shower

**Note** This makes a big salad, so half the recipe if it's not for a large group.

Bookclub Chicken Salad

6 to 8 chicken breasts, cooked and diced (350 degrees for 30 minutes)

Sugared Almonds:
8 oz slivered almonds
4 Tbs sugar

In small skillet, sprinkle sugar over almonds and cook over medium-high heat until almonds are coated and sugar has dissolved.

2 bags European blend salad mix
1 head iceberg lettuce, torn into pieces
1 lb bacon, cooked and crumbled
1 c. craisins
1 c. shredded Mozzarella cheese
red grapes, halved

Dressing:
1/2 red onion, or little less if onion is large
2 cups sugar
4 tsp dry mustard
2 tsp salt
1 c. red wine vinegar
2 c. vegetable oil

For dressing, chop red onion and put in blender or food processor. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss chicken, lettuce, bacon, craisins, cheese and grapes together in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top and serve.

Chicken Poppy Seed Salad

*From "The Sister's Cafe"

Chicken Poppy Seed Salad

Spinach leaves
Romaine leaves
Grilled chicken, sliced (Get a rotisserie chicken and dice it up)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

The best part... The Dressing:

1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

The Best Chicken Fajitas

*From "My Kitchen Cafe"




The Best Chicken Fajitas
*Serves 4-5

Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder

Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts)
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
dash of salt and pepper

Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.

After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side (I use my indoor grill pan usually). Remove from pan and tent with foil to keep warm.

In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream...the options are endless!

Teriyaki Marinade

1 C sugar
1/2 C soy sauce
1 tsp garlic
1 tsp ginger

Mix together in a ziploc bag. Marinade as follows:

Beef: 4-24 hrs. Have a butcher slice an oven roast down to the thickness of bologna. Marinate slices and cook on grill. It cooks very quickly, just a few minutes on each side.

Chicken: 2-6 hrs. (Smith's) Boneless skinless thighs.

Salmon: About 30 minutes. Best on grill or can be cooked under the broiler.