Skip to main content

Curried Chicken Salad in Carrot Cones {Easter}

By
I saw a photo of these cute "carrots" on pinterest, well the photos had them painted with orange dye or something. But the pin didn't have a recipe. So, I did some searching and found a recipe that included these instructions: "Wrap the dough around your cream horn." My what?!? I looked that up, too, and realized that I didn't have enough time to order one. So, I improvised with foil. Piece of cake!


Ingredients
  • 2 C water
  • 2 C organic chicken broth
  • 1 to 1-1/2 lbs chicken (I used thigh meat)
  • 1/2 C mayonnaise
  • 1/3 C plain yogurt
  • 5 t curry powder
  • 1 T honey (I used some local honey from Keith Kimes Apiary)
  • 1/2 t ground ginger
  • 1/2 t freshly ground sea salt
  • 1/4 t freshly ground black pepper
  • 1 small fennel bulb, trimmed and finely diced
  • 1 T fennel frond, chopped
  • 1 T dill, chopped
  • crescent roll dough

Procedure
Bring liquid to a boil in a medium saucepan. Add chicken and simmer uncovered for 6 to 7 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, approximately another 15 minutes. Transfer chicken to a plate and cool 10 minutes. Cube the chicken.

While chicken is cooling, whisk together mayonnaise, yogurt, curry, honey, ginger, salt, and pepper in a mixing bowl. Add chicken, fennel, and herbs. Fold in gently to combine.

Our carrot cones were not made from scratch. I used some pre-made crescent roll dough from Trader Joe's. It must have been pretty amusing to watch me - and Jake - try to figure out how to open the darn dough. And I screamed with it popped open!

Here's how we did it...

We made cone forms out of foil, cut the pre-made dough, into 1/2" strips and wrapped them around the cones. We placed them on a parchment-lined baking sheet and baked according to the package directions. I actually baked them a little bit longer because I wanted them nicely browned.


R helped me pull the foil out from the cones after they cooled slightly.


D helped me fill them with the chicken salad. Then he used some fennel fronds to make the carrot tops. 


With a little team effort, these were so much fun!
Labels:

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more