The Best Curried Chicken Salad

Posted on May 16, 2013 | Leave a comment

A refreshing change from traditional chicken salad my curried version is delicious all on its own or served in your favorite bread, croissant or lettuce wrap. 

For this recipe you will need:

  • 3 boneless skinless chicken breasts (about 2 to 2 1/2 pounds)
  • 4 tsp. Victoria Taylor’s Curry
  • 1/2 tsp. salt
  • 1 cup mayonnaise
  • 1/4 cup currants (raisins can be substituted)
  • 1/4 cup peanuts, coarsely chopped
  • 1 bunch scallions, finely sliced (pale green and white portions only)

In a medium saucepan, bring water to a boil and add chicken breasts. Return to a boil and simmer until just cooked (about 15 minute’s total). Place the cooked chicken breasts on a plate in a single layer, cover with plastic wrap and refrigerate until cooled (about 1 hour). While chicken is cooling, combine the other ingredients in a medium bowl and refrigerate.

When the chicken is cool, cut into 1/4 inch dice.

Combine with the other ingredients.

Serve immediately or after additional refrigeration. For Curried Chicken Sandwiches, spread some mango chutney on the bread and top with the chicken salad, lettuce and tomato if desired.

Best,

Victoria

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Posted in Soups, Salads, Sandwiches

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Rustic White Bean and Tomato Toast

Posted on May 10, 2013 | Leave a comment

When the weather warms up I begin to crave dishes tossed together with fresh seasonal produce.  The truth is we still have little while to go here in New England until the local tomatoes and peppers are ready but this dish certainly helps me fake it.

For this recipe you will need:

  • ½ cup olive oil divided
  • 1 large onion
  • 1 red bell pepper
  • 1 ½ tablespoons Victoria Taylor’s Sicilian Seasoning
  • 3 gloves of garlic, chopped
  • 2 tablespoons tomato paste
  • Thick slices of rustic bread, such as ciabatta
  • 1 cup of grated Parmesan cheese
  • 1 can of cannellini beans (or 1 cup of dry beans soaked and cooked)
  • 2 cups chicken or vegetable broth
  • 1 cup cherry or grape tomatoes, halved
  • Chopped parsley or basil for garnish

Preheat oven to 375°

Brush bread with oil and toast in oven for 5 minutes.  Flip each slice of bread and sprinkle with a little parmesan.  Toast in oven until well browned and dry- about 6 minutes.

Combine onion, garlic and red pepper in a food processor and pulse until  combined.

Add 2 tablespoons of olive oil to a sauté pan.  Add onion and pepper mix and sauté for 5 minutes.  Add Sicilian, tomato paste and 1 cup of stock.  Cook for 10 minutes.

Add beans, remaining stock and any remaining oil to the pan.  Cook for 10 minutes.

Add tomatoes and cook for 3 minutes then stir in ½ cup parmesan.

Serve over toast with grated parmesan and garnish.  Finish with salt to taste.

Best,

Victoria

 

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Posted in Side Dishes, Vegetarian

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Olive and Roasted Pepper Crostini

Posted on May 3, 2013 | Leave a comment

In this recipe toasted French bread is swiped with a touch of Mediterranean kalamata olive tapenade then topped with fresh mozzarella and sweet roasted peppers.  These colorful crostinis make a great flavor filled presentation.

For this recipe you will need:

  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • 1 loaf french bread
  • balls of fresh mozzarella cheese (about 10 oz)
  • 3/4 cup pitted black kalamata olives
  • 1 tbs. capers
  • 3 tbs. extra virgin olive oil
  • 2 tsp. Victoria Taylor’s Mediterranean Seasoning
  • 1 tbs. chopped flat leaf Italian parsley (optional)

Preheat the broiler

Canned or jarred roasted peppers can be used for this recipe. It can be hard to find yellow ones in the jar and the color is so appealing on the finished crostini that I often roast my own. If you are using fresh peppers press the halves flat with your hand and broil them skin side up until the skins are charred black (about 10 minutes). Remove the peppers from the broiler and place them in a sealed plastic bag for 20 minutes.

Slice the bread into 20 1/4 inch slices and toast the bread in the broiler until light brown (about 30-40 seconds per side). Set the toasted bread aside. Now remove the peppers from the plastic bag, peel off the charred skins, slice them into 1/4 inch strips and set aside. Slice the mozzarella into about 20 slices, 1/8 – 1/4 inch thick.

Combine the olives, capers, seasoning and olive oil in a food processor, pulsing until smooth.

Stir the chopped parsley into the mixture if desired.

Spread a thin layer of the olive mixture on each piece of toast, top with cheese and 2 strips of roasted bell pepper (1 red and 1 yellow).

Broil the Crostini until the cheese begins to melt – about 1 minute. Serve immediately.

Best,

Victoria

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Posted in Appetizers, Dips, Breads, Spreads

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Greek Isles Crispy Fried Fish Fillets

Posted on April 26, 2013 | Leave a comment

This recipe results in seriously crispy white fish with just the right amount of Mediterranean oregano and toasted garlic flavor. 

For this recipe you will need:

Heat oil until hot, but not smoking, in 10 to 12” skillet. Coat one side of fish with Mediterranean Seasoning. Mix flour and baking powder thoroughly and spread on a dinner plate. Dip fillets into beaten egg, dredge in flour mixture on both sides, and place in hot oil making sure not to crowd the pan. Cook 5 to 7 minutes on one side, until edges appear golden brown, then flip with spatula. Cook additional 3 to 4 minutes until golden on bottom.

Remove from pan and put on paper-towel lined plate to drain. Finish cooking remainder of fish, drain, and garnish with fresh lemon wedges. Season with salt and pepper to taste. Serve with sautéed spinach and rice or quinoa.

Best,

Victoria

 

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Posted in Seafood

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