Chicken Pillows Recipe
by admin on March 22nd, 2010
filed under Throw Pillows
new years eve food?
I have to work on new years till 11pm, when I get home my baby will be sleeping, and we’re planning on having a nice quiet meal watching the ball drop.
I think I’d like to do a few tastey appitizers.
Shrimp cocktail and mushroom pasties are the only things I can think of…any good ideas? recipes would be welcome
we like beef, chicken, fish, veggies, basically anything except spicy food and curry. French, italian, irish and ‘american’ are usually the types of food I make.
Our other option was ordering chinese and picking it up on the way home…but i’d rather make something, cuddle on the floor with pillows, and welcome in the new year with some yummy snacks! 
Thanks in advance for all the help!
oh ya, my hubby is wicked allergic to milk. so no dairy (cheese, cream, etc)..I guess I should have mentioned that before…but those creamie ideas sound delicious for me!
I’m lactose intolerant as well, so I have plenty of recipes to help you out. Here are some appetizer recipes I would highly suggest, we’re making these for New Years also.
Sausage and Green Chile Hush Puppies
1/2 cup ALBERS Yellow Corn Meal
1 1/4 teaspoons baking powder
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup all-purpose flour
1 large egg, lightly beaten
1/4 cup milk
1 (4-ounce) can ORTEGA® Diced Green Chiles
4 ounces sausage, cooked, crumbled and drained
1/4 cup diced red bell pepper
1/4 cup frozen corn
2 cups OR more vegetable oil, for frying
1 cup ORTEGA Salsa – Homestyle Recipe (Mild)
SIFT together cornmeal, baking powder, cayenne pepper, salt and flour in small bowl.
COMBINE egg and milk in medium bowl; add cornmeal mixture and mix well. Add chiles, sausage, bell pepper and corn; stir just until combined.
HEAT approximately 1 1/2-inches of oil in skillet to 350° F. Drop 1 tablespoon portions of batter into oil and fry 2 to 2 1/2 minutes, turning as needed, until golden brown on all sides. Drain on paper towels.
Bacon-Wrapped Shrimp with Quick Béarnaise Sauce
1/2 cup mayonnaise
1 tablespoon minced shallots
2 teaspoons chopped fresh tarragon OR 1/2 teaspoon dried tarragon, crushed
1 1/2 teaspoons tarragon or red wine vinegar
1/8 teaspoon freshly ground pepper
16 jumbo shrimp, peeled, deveined, with the tail segment left on
8 strips smoked bacon, cut crosswise in half
16 wooden toothpicks, soaked in water for 20 minutes and drained
For the béarnaise sauce: Combine the mayonnaise, shallots, tarragon, vinegar and pepper in a small bowl. Cover and let stand at room temperature to blend the flavors, at least 1 hour.
Wrap a bacon strip around each shrimp, securing the bacon with a toothpick.
Prepare barbecue (medium-high heat). Brush grill rack lightly with oil.
Grill, covered, turning once, until the bacon is crisp and the shrimp is firm, about 8 minute.
Remove toothpicks and serve immediately with the sauce.
Beef Steak & Roasted Vegetable Salad
1 pound boneless beef top loin or tenderloin steaks, cut 1 inch thick
8 cups torn salad greens
3/4 cup prepared Italian dressing
Roasted Vegetables:
16 small mushrooms
1 large red, yellow or green bell pepper, cut into 1-inch wide strips
1 medium Japanese eggplant, sliced (1-inch)
1 medium onion, cut into 8 wedges
1 medium zucchini, sliced (1-inch)
2 tablespoons balsamic vinegar
2 large cloves garlic, minced
1 teaspoon dried rosemary
Heat oven to 425°F. Spray 15 x 10-inch baking pan with cooking spray. Place vegetables in pan; spray generously with cooking spray. Drizzle with vinegar; sprinkle with garlic, rosemary and salt and pepper. Stir to coat. Roast in 425°F oven 30 to 35 minutes or until tender, stirring once. Cool slightly.
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Remove; let stand 10 minutes.
Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.
Makes 4 servings.
And then, purchase a bag or two of Tortilla Chips and dip them in these:
Green Tomato Chow Chow
1 dozen green tomatoes, cored and quartered
3 medium green bell peppers, seeded and chopped
3 medium red bell peppers, seeded and chopped
3 medium yellow peppers, seeded and chopped
3 medium onions, peeled and quartered
1 cup fresh jalapenos, stemmed and chopped
1 quart Pickling Liquid (recipe follows)
In a food processor, fitted with a metal blade, pulse the tomatoes about 10 times. Pour the tomatoes into a large non-aluminum saucepan.
Add the peppers, onions, and jalapeno to the processor and pulse the vegetables about 10 times.
Add the mixture to the tomatoes. Stir in the pickling liquid. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes.
Remove from the heat and spoon into 6 (half-pint) sterilized preserving jars, filling the mixture to within 1/2-inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring.
Process in a hot water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool dark place. Let age for 2 weeks before serving.
Yield: 6 half pints.
Pickling Liquid:
3 cups distilled white vinegar
1 cup water
2 1/2 cups granulated sugar
1/4 cup salt
1 1/2 teaspoons whole allspice
1 (3-inch) cinnamon stick
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons whole black pepper corns
Place all of the ingredients in a non-aluminum saucepan, over high heat. Bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes.
Remove from the heat and cool completely.
Strain the liquid and store in an airtight container.
Autumn Pear Salsa
1 grapefruit
2 pears
1/2 cup chopped cherries
2 tablespoons chopped red onions
1/2 teaspoon garlic clove, crushed
1 jalapeño, seeded and chopped (see note)
1/2 teaspoon grated lime peel
2 tablespoons lime juice
Working over a mixing bowl, peel grapefruit, removing all white pith. Carefully section then cut each section into thirds. Place in the bowl with any accumulated juices.
Peel and core pears then dice. Add to the grapefruit with chopped cherries, finely chopped red onion, crushed garlic clove, chopped jalapeno, grated lime peel, and lime juice; toss well.
Kentucky Fried Chicken, and a PIZZA HUT!
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