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Unless otherwise noted, all content and photos are property of Elle @ Elle's New England Kitchen. Copyright 2008-14. All rights reserved. If you'd like to reprint an article or use a photo, please contact me for permission at ellenekitchen at gmail dot com. All photos, unless specified, have been taken by me, and if used without permission, an invoice will be forwarded to the proper business/individual. Thank you.

 

 

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Monday
Feb252008

Asian Chicken Salad


Alright, so this is probably isn't authentic Asian chicken salad, but it's got good Asian flavors in it. There's sesame oil, ginger, soy sauce, water chestnuts and lots of other Asian style goodness. I had a wrap a couple weeks ago from a deli with salad like this in it, and I finally had a chance to try it out this weekend and get it down on paper. Well, not really paper. If we went 10 years in to the past, it would be paper, but not anymore. I've got my trusty lap top in the kitchen, so I got it down in a word document, lol. Ahhh, technology. I don't have a recipe box crammed with loose clippings of paper anymore. I've replaced that box with e mail accounts crammed with saved recipes and web links! Much more organized, right? *insert rolling eyes here*

So here's the recipe and a photo. Be nice, I'm still learning the whole digital photography thing. My husband bought me a really great (and expensive, but that's another story) camera a few months back, and he says I need to use it more, or else! hahaha.

Asian Chicken Salad

I had an Asian chicken wrap sandwich the other day that inspired this recipe. It's delicious! And not too bad for you, there's only 1/4 cup of mayo in it. These are the measurements I used, but as with any chicken salad, everyone has their favorite ways and different tastes, so use these as a guideline, and add more if you like. Try having this in a wrap with fresh spinach leaves, and take it from there--use your imagination.

Prep:10 minutes
Servings:4

Ingredients

* 1 whole boneless chicken breast, cooked and cubed
* 1/4 cup pineapple pieces (canned, in juice), drained
* 2 TB dried cranberries
* 1 tsp soy sauce
* 1/4 tsp salt
* 1/4 tsp pepper
* 1/2 tsp sesame oil
* 1/8 tsp ground ginger
* 1/8 tsp garlic powder
* 1/4 cup chopped water chestnuts
* 1/4 cup grated carrot
* 2 green onions, sliced
* 1/4 cup mayonnaise

Directions

1. In a medium bowl, toss all ingredients in and mix well.
2. That's it, you're done!

For a printable version of this recipe, click here.

 

 

 

Sunday
Feb242008

My first post!

Welcome to my new blog! My name is Elle, and I have lived in New England all of my life. In these posts, I want to share with you the things we like to eat--some are typical New England foods, some are not, but they're all good! I've collected a lot of recipes over the years, and this will be a good place to keep them all, and to finally take photos of them, as long as I can keep the family away from things long enough to get a good shot!


I live with my husband and our 4 kids, along with an assortment of pets. You can expect to hear about them once in a while, too, since I don't get a whole lot of peace and quiet in a house with five other people and six animals.

I'll also be telling (and showing) you about a lot of the places we love to visit, and there are a lot. We've got it all here--beaches, country, city, and mountains.

So I hope you'll stay tuned, visit often, and please introduce yourselves. Thanks!

I'll leave you today with a couple of pics from one of our favorite places on the coast. And while I adore winter and snow, summer in New England is gorgeous. These are from Great Island Common, in New Castle, NH. I took these a couple of years ago, and it's a place we visit all the time in the summer and fall.

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