The Family Dish

Lime & Hot Pepper Chicken Salad

3 T. soy sauce
1/2 tsp lime zest
1 T. lime juice
1/2 tsp hot sauce
4 boneless, skinless chicken breasts
scant 1/4 C. canola oil
4 C. torn romaine lettuce

Combine soy sauce, lime zest, lime juice and hot pepper sauce in a shaker or jar. Pour 2 T. mixture over chicken in a ziploc bag and allow to marinate at least one hour (I like 3 or 4) in refrigerator. Turn bag occasionally. Meanwhile, add oil to remaining lime mixture.

Broil or grill chicken for 7 to 10 minutes on each side. Line serving platter or plates with lettuce. Slice cooked chicken and arrange on lettuce. Shake dressing and sprinkle over chicken and lettuce.

Serves 4-6

Easy Massaman Curry

1 can stewed tomatoes, italian style
1 can coconut milk
1/2 can water
1-2 russet potatoes, cubed
1 yam, cubed
1/2 onion, cubed
1 carrot, cut in chunky pieces
1 pinch ginger
1-2 tablespoons taco seasoning
1/2 cup peanut butter
some peanuts
1 -2 chicken breasts, cubed and cooked

Mix all ingredients together.  Boil until vegetables are soft.

Serve with rice.

** This is Jed Campbell's recipe - very yummy - tastes very authentic.

Chicken Broccoli Braid

2 cups cooked chicken
1 cup broccoli blanched and chopped
1/2 cup red pepper, chopped
1 cup cheddar cheese, shredded
1 clove garlic
1/2 cup mayonnaise
2 tsp. dill
1/4 tsp. salt
2 pkgs. low fat crescent roll dough
1 egg white
2 tablespoons slivered almonds

Preheat oven to 375 degrees.  In a large bowl, mix all ingredients up until the crescent rolls.  Spread rolls on baking sheet -- sealing perforations.  Spread filling down the center of the dough.  Cut strips into dough and fold strips over filling, twisting and pinching to secure.  Brush with egg white and sprinkle with almonds.  Bake 25-28 minutes.

Honey Lime Chicken Enchiladas

by Malerie

6 Tablespoons Honey
5 Tablespoons Lime Juice (1 large lime)
1 Tablespoon Chili Powder
1/2 tsp. Garlic Powder
1 lb. Chicken, cooked and shredded
Flour Tortillas
1 lb. Shredded Colby or Monterey Jack Cheese
16 oz. Green Enchilada Sauce
1 cup Heavy Cream (optional)

Mix the first four ingredients and toss with shredded chicken.  Left-over rotisserie chicken works great.  Let marinade at least 30 minutes or longer.  Pour about 1/2 cup enchilada sauce in the bottom of the pan.  Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top.  Mix the remaining enchilada sauce with the cream and leftover marinade.  Pour sauce on top of the enchiladas and sprinkle with cheese.  Bake at 350 degrees for 30 minutes.  Uncover for the last 5 minutes to brown the top.

This is a huge hit with our family.  The cream is a must if you are entertaining.  Cassi actually submitted this under Malerie's name.

Yakisoba

by Cassi

1 pkg. yakisoba noodles
1 carrot, grated or julienne
1/4 sm. cabbage, chopped
1/2 onion, chopped
1/3 c tonkatsu sauce or Yoshida's Original Sauce
Chicken or Pork (optional)

Prepare Yakisoba Noodles as directed on package and set aside.

Cut the cabbage, carrot and onion into bite-size pieces.  Saute cabbage, carrot and onion in 2 tablespoons oil in a large frying pan.  Add chicken or pork at this point, if you wish.

Add yakisoba noodles to the pan.  Add tonkatsu or Yoshida's sauce.  Stir the noodles well and fry them for a few minutes.

We like this recipe with extra cabbage and onion.  Great one-pot meal.

Main Dish (Chicken)