Recipes

Strawberry and Chicken Salad
1 pkg. (10oz.) romaine salad greens or 8 cups torn romaine
1 pkg. (6oz.) Louis Rich oven roasted chicken breast cuts
1 can (15oz.) mandarin orange segments, drained
2 cups sliced strawberries
½ medium red onion, sliced
½ cup planters sliced almonds
½ cup kraft special collection creamy poppy-seed dressing

Toss romaine in large bowl with chicken cuts, oranges, strawberries and onion
Sprinkle with almonds
Serve with dressing. Makes 4 servings

Creative touch: For a beautiful presentation of this colorful salad, layer the ingredients in a clear glass bowl or arrange on 4 individual salad plates
Extra special: for added flavor caramelize the almonds Heat almonds and 3 Tbsp sugar in nonstick skillet on medium-high heat for several minutes or until sugar is golden brown, stirring frequently. Spread into a thin layer on baking sheet or wax paper cool. Break into small pieces. ~Monique

Chicken Enchiladas
Recipe courtesy Tyler Florence
Show: Food 911
Episode:
Fireman's Rescue -Signal Hill CA/Creme Brulee Crav
3 tablespoons vegetable oil 1 1/2 pounds skinless boneless chicken breast Salt and pepper 2 teaspoons cumin powder 2 teaspoons garlic powder 1 teaspoon Mexican Spice Blend 1 red onion, chopped 2 cloves garlic, minced 1 cup frozen corn, thawed 5 canned whole green chiles, seeded and coarsely chopped 4 canned chipotle chiles, seeded and minced 1 (28-ounce) can stewed tomatoes 1/2 teaspoon all-purpose flour 16 corn tortillas 1 1/2 cups enchilada sauce, canned 1 cup shredded Cheddar and Jack cheeses Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans. ~Tiffany

Raspberry Cream Cupcakes:

Giada De Laurentiis: (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe) 1 1/3 cups water 3 large eggs whites 2 tablespoons unsalted butter, melted 2 teaspoons almond extract 2 teaspoons vanilla extract 2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped 1 cup heavy whipping cream 1/3 cup powdered sugar, plus additional for dusting Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack. Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream. Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.---Kristina