Costco's Sonoma Chicken Salad

David and I love this and since there is no Costco in this lovely little city we played around and experimented. It tastes just like it, is so easy to make, and of course delicious!

2 c cooked chicken chopped
1 stalk of celery diced
1 c pecans halved
1/2 c - 1 c craisens
1 c mayo
4 tsp apple cider vinegar
5 tsp honey
2-4 shakes of poppy seeds
salt & pepper to taste

Mix all ingredients. Chill and serve!

Pad Thai with Shrimp or Chicken

8 oz linguine noodles
1/3 c fresh lime juice
1/3 c water
3 tbl brown sugar
4 tbl soy sauce
1 tbl rice vinegar
3/4 tsp cayenne pepper (more or less depending on how hot you want it)
3 tbl vegetable oil
3 cloves garlic, finely chopped
1/4 c finely chopped onion
2 eggs, beaten
12 oz frozen medium sized shrimp, thawed OR 2 c chopped cooked chicken
1/4 c finely chopped dry-roasted peanuts
3 c fresh bean sprouts
1/4 c green onions, thinly sliced
cilantro

Cook noodles according to package directions, drain and set aside. Meanwhile, stir lime juice, water, brown sugar, soy sauce, vinegar, cayenne pepper, and 1 tbl spoon of oil together. Set aside. In 12-inch non-stick skillet, heat remaining 2 tbl of oil over medium heat. Cook garlic and onion about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook until scrambled but still moist. Stir in noodles and lime juice mixture. Increase heat to high. Cook for about 1 minute tossing constantly until sauce begins to thicken. Add remaining ingredients except cilantro and peanuts. Cook 2-3 minutes more. Sprinkle with cilantro and chopped peanuts if desired.

10 - Cup Cookies

1 c sugar
1 c brown sugar
1 c shortening
1 c peanut butter
3 eggs lightly beaten
1 c flour
1 c quick oats
2 tsp baking soda
1 tsp baking powder
1 c chopped pecans
1 c flaked coconut
1 c craisens
1 c chocolate chips

Preheat oven to 350 degrees. Combine first 4 ingredients, beat at medium speed until creamy. Add eggs, beat well. Add flour and next 3 ingredients and mix well. Stir in remaining ingredients. Drop by teaspoonfuls on lightly greased baking sheets. Bake for 10-12 minutes or until edges are golden brown. Immediately remove to wire racks to cool. Makes about 5 dz.

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Serves about 12

Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (to taste, I use ceylon cinnamon for its mild citrusy flavor)
1/4 teaspoon freshly grated nutmeg (to taste)

Cake
2 cups flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon fine salt
2 teaspoons cinnamon (regular cinnamon)
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 cups pumpkin puree
1 teaspoon vanilla extract
4 eggs
3/4 cups vegetable oil
1/2 cup apple sauce
1 cup toasted walnuts chopped

Preheat oven to 350. Toast walnuts in baking pan until fragrant (10 min). Spoon and level your flour to measure and have your eggs at room temp. You may also place cold eggs in very hot tap water for 10 minutes.

Sift flour, salt, spices, baking powder and soda together and set aside. Mix oil, sugar, applesauce, vanilla, and pumpkin together thoroughly. Add the eggs one at a time until combined. Mix dry ingredients in until almost combined. Dust walnuts with flour and fold into batter.

Pour into a greased and floured bundt pan and rap it on the counter to get rid of any air bubbles. Bake for 55-65 minutes until a toothpick comes out clean.

Once the cake is completely cool, mix frosting ingredients together and whip on high for 3-5 minutes until fluffy. Add cinnamon and nutmeg and stir to incorporate. Tate and adjust spices if needed. Frost cake and enjoy.

Posted by Kristan Ross

Chicken and Dumplings

Ingredients

Serves 4

• 3 tablespoons butter
• 1 medium onion, cut into 1-inch pieces
• 5 medium carrots, cut crosswise into 1 1/2-inch pieces
• 1/2 teaspoon dried thyme
• 1 cup (spooned and leveled) all-purpose flour
• 1 can (14.5 ounces) reduced-sodium chicken broth
• Coarse salt and freshly ground pepper
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 tablespoons chopped fresh dill, or 3/4 Teaspoon dried dill weed
• 1 3/4 teaspoons baking powder
• 1/2 cup plus 2 tablespoons milk
• 1 package (10 ounces) frozen peas

Directions

1. In a Dutch oven (or a 5-to-6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
3. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

Chicken Tikka Masala

Serves 4 to 6

Make Ahead: You can make the sauce up to 4 days in advance. Just seal in an airtight container and gently reheat before adding the hot chicken.

Chicken Tikka
1/2 tsp of ground cumin
1/2 tsp of ground coriander
1/4 tsp of cayenne pepper
1 tsp table salt
2 pounds of boneless, skinless chicken breast (trimmed of fat)
1 cup plain whole-milk yogurt (can substitute w/ low fat yogurt)
2 tblsp of vegetable oil
2 medium garlic cloves, minced or pressed through garlic press (about 2 tsp)
1 tblsp grated fresh ginger

Masala Sauce
3 tblsp vegetable oil
1 medium onion diced fine (about 1/4 cup)
2 medium garlic cloves minced or pressed through garlic press (about 2 tsp)
2 tsp grated fresh ginger
1 serrano chile minced, ribs and seeds removed (or left in if you want it spicy and HOT!)
1 tblsp tomato paste
1 tblsp of garam masala*
1 (28 ounce) can crushed tomatoes
2 tsp sugar
table salt
2/3 cup heavy cream
1/4 cup fresh chopped cilantro

Rice
Basmati Rice - follow directions on package.

For the Chicken
Combine cumin, coriander, cayenne and salt in a small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture sticks to the chicken. Place chicken on plate, cover and refridgerate for 30 - 60 minutes (this part can be skipped if you don't have time).

In a large bowl whisk together yogurt, oil, garlic and ginger; set aside.


For the Sauce
Heat oil in large dutch oven/pan over medium heat until simmering. Add onion and cook, stirring frequently until the onion is light golden (about 8 to 10 minutes). Add garlic, ginger, chile, tomato paste and garam masala; cook stirring frequently until fragrant (about 3 minutes). Add crushed tomatoes, sugar and 1/2 tsp of salt; bring to a boil.  Reduce heat to medium-low, cover and simmer for about 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (get a good thick layer) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken for about 5 minutes and then flip for another 5. Chicken should be lightlly charred in spots.

Let chicken sit about 5 minutes, then cut into 1-inch chuncks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust season with salt and serve over basmati rice.

*Garam masala
If you can't find garam masala (indian spice) you make your own.
2 tsp ground coriander
1/4 tsp ground cardamom
3/4 tsp ground cinnamon
1/2 tsp ground black pepper

Chicken Lo Mein

12 oz spaghetti noodles, uncooked
4 chicken breasts, cut into thin strips
3 cups stir-fry veggies
4 tbl vegetable oil
Sauce:
1/4 c cornstarch
2 tbl water
1 tsp minced fresh ginger
1 tsp minced garlic
1/3 c sugar
1/4 c soy sauce
2 tbl white vinegar
2 tbl dry sherry
2/3 c chicken broth

Combine all sauce ingredients in bowl and stir until well mixed, set aside. Cook pasta according to package directions. Drain ans set aside. Heat 2 tbl of vegetable oil in large saucepan. Add chicken and cook 4-5 minutes or until browned. Remove chicken from the pan. Add the other 2 tbl of vegetable oil to the pan and add veggies. Cook 4-5 minutes or until tender. Add sauce to vegetables and cook unitl thickened. Stir in chicken and pasta. Mix well.