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Friday, May 16, 2008

Warm Curried Chicken Salad

Whether you just grill them and serve them with a salad and good bread or dress them up as a salad as I do here, Trader Joe's curry chicken tenders are delicious. Even the kids like them. Don't overcook them - about 3 minutes per side is just about right. This warm curried chicken salad was a hit with everyone and would make a great lunch for a crowd if you're entertaining or a fantastic picnic lunch.

Serves 6-8

Preparation time: 15 minutes


  • 1 bag Trader Joe’s Curry Chicken Tenders
  • 6 tablespoons Trader Joe’s Mango Ginger Chutney
  • 1/3 cup Trader Joe’s low-fat mayonnaise
  • ¼ teaspoon coarse salt
  • 1 bag Trader Joe’s Whole Wheat Pita Pocket Bread or Whole Wheat Bread
  • 1 bag Trader Joe’s Organics Baby Spring Mix (bagged salad)


  1. Preheat the broiler on high and place oven rack in top most position. Line a cookie sheet with aluminum foil and spray with cooking spray so food won’t stick. Open bag of chicken tenders and lay them on the sheet. Broil 3 minutes each side, or until cooked through.
  2. Meanwhile make the dressing by stirring together mayonnaise, chutney and salt in medium bowl.
  3. When chicken is done, transfer in batches to a cutting board and cut each tender into 3 equal width pieces lengthwise and then cut crosswise to cube. Transfer to mixing bowl with dressing and stir to mix well. Taste and adjust seasoning with more salt if desired.
  4. Place a handful of salad mix into pita pocket and then spoon in warm chicken salad to fill. Serve immediately.

Thursday, May 15, 2008

The Fastest Quesadilla North of the Border

This is a 3 ingredient 5 minute recipe. I packed it in aluminum foil to go the other day and it worked great; it stayed warm and didn't get soggy during the 45 minutes it was packed. Serve with Trader Joe's guacamole. Yum! Crunchy and gooey and very satisfying. Yes, that's a vegetable in there!

  • 1 package whole wheat tortillas (Trader Joe's brand shown)
  • 1 bag no rBST (Recombinant Bovine Somatotropin aka growth hormone) shredded Lite Mexican Blend cheese (Trader Joe's)
  • 1 package Trader Joe's Organic broccoli slaw.

Preparation Per 2 Servings:

  1. Preheat cast iron or other 10" heavy bottomed skillet over medium heat.
  2. When hot, lay one tortilla in pan, sprinkle with shredded cheese to barely cover, sprinkle a layer of broccoli slaw on top and then another layer of shredded cheese. Top with another tortilla and cook until crisp and golden on the bottom.
  3. Slip a large spatula under the quesadilla, place the palm of the free hand on top of the quesadilla to help balance it and keep it together, and flip it over to cook on the other side. Remove when crisp and golden.
  4. Remove from heat and place on cutting board. Allow to cool for at least 30 seconds and then slice into wedges.
  5. Serve with Trader Joe's guacamole or avocados cut in wedges.


Wednesday, May 14, 2008

Insalata Caprese

You know the weather is warm when you can make this delicious and refreshing dish whose name means Salad from Capri, the island off the coast of Italy that is part of the Province of Naples and is where the dish originated. It's such a simple dish, but don't let it deceive you, it's amazing! And it's worth it to search out Mozzarella di Bufala, real buffalo milk mozzarella cheese, because it has a unique flavor and texture and is true to the dish's origin. I got mine at Trader Joe's and I have to admit it's pricey, but once in a while it's worth the splurge. Otherwise use fresh cow's milk mozzarella. Using really fresh tomatoes and basil along with excellent quality olive oil and a fresh baguette, you've got an amazing meal or great first course. The bread is optional!

  • Mozzarella di Bufala (Buffalo's milk mozzarella cheese available at Trader Joe's)
  • 2 large ripe tomatoes
  • 20 fresh basil leaves
  • 1 multigrain baguette
  • coarse salt and freshly ground pepper
  • extra virgin olive oil
  1. Slice the cheese into thin (1/8 inch) slices. slice the tomatoes into thin slices. Slice baguette into 1/4 inch slices or thinner if you plan to toast them. Toast baguette slices (optional) while cleaning the basil.
  2. Arrange toasted baguette slices on a serving plate. Place one slice of tomato on each slice, cover with one slice of cheese and top with 1-2 basil leaves. Drizzle with olive oil and sprinkle with salt and pepper. Serve.
Note: Do not refrigerate your tomatoes. It changes their taste and texture. Make this dish when you are ready to eat it (a la minute).