Chicken Cordon Blue

1 package pepperidge farm puff pastry sheets, thawed

1 1/2 cups cooked chicken, chopped

8 slices of deli ham

1 cup swiss cheese, grated

1 egg beaten

Heat oven to 350 degrees. Roll out puff pastry and cut into 8 evenly divided squares. Place a folded slice of ham in the center of each square. Evenly divide chicken and cheese between rectangles on top of ham. Pull up corners of rectangles to center and twist. Pinch edges to seal. Place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray. Brush tops with egg. Cook for 20-25 minutes or until golden brown.

Kalua Pork

Recipe found here.

Kalua Pig
1 - 5 to 6 lb. pork roast (butt, shoulder, whatever is cheapest)
2 T liquid smoke
1 T sea salt

Combine ingredients in a crock pot and cook on low for 8 or so hours. The fattier the meat the better. It will just fall apart. Shred with two forks. Taste and add more liquid smoke and sea salt to taste. Serve with sticky rice and panipopo.

Panipopo
Fresh or frozen bread dough to make 18 rolls (I make a 2 # batch of dough in my bread maker or use Rhodes frozen rolls)
1 can coconut milk
2/3 c sugar
1 T cornstarch

Let rolls rise in a cake pan. Meanwhile combine coconut milk, sugar and cornstarch in a bowl. Pour over risen rolls (be generous) and bake at 350 for 15-20 minutes. Serve with Kalua Pig.

BBQ Chicken Pizza

Recipe found in Food Nanny Cookbook

Favorite Pizza dough
3/4 pound boneless, skinless chicken breasts
1 cup plus 2 tablespoons sweet bbq sauce, divided
1/4 cup shredded smoked Gouda cheese
3 1/2 cups shredded mozzarella cheese, divided
1/4 thinly sliced red onion
3 Tablespoons chopped fresh cilantro
1/4 green bell pepper, chopped (optional)

1. Prepare the pizza dough and place it in an oiled pizza pan and set aside.
2. Grill or broil the chicken breasts* until barely done. Cut them into strips or chunks. Mix the chicken with 2 tablespoons of the barbecue sauce.
3.Preheat the oven to 425 degrees
4. To assemble the pizza, spread the remaining 1 cup of barbecue sauce over the pizza crust. Sprinkle with the Gouda cheese and top with 3 cups of the mozzarella cheese. Sprinkle the chicken, green peppers and onions over the cheese. Top with the remaining 1/2 of mozzarella cheese. Bake 10 minutes on the lowest oven rack. Remove pizza from oven and sprinkle with the cilantro. Return to oven and bake until the crust is light brown, 5 to 10 minutes.
5. Slice and serve.

note: *Instead of using grilled chicken, I have used a roasted chicken from Costco and de-boned it and cut it into chunks.

Classic Chicken Curry

Recipe found here

CLASSIC CHICKEN CURRY

1 lb. boneless, skinless chicken breasts (2-3 pieces)
2 Tbsp. curry powder (look among the spices)
1/4 tsp. ground cinnamon
2 Tbsp. olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 1/2 c. (14 oz. can) low-sodium chicken broth
1 1/2 c. heavy cream
1 1/2 tsp. salt
1/4 tsp. black pepper
Cooked white rice
1/2 c. fresh basil leaves, torn (optional)
1/4 c. (1 oz.) almonds, roughly chopped (optional)

Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.

Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes. For a little stronger curry flavor, this is a good time to sprinkle some more of the curry powder into the liquid mixture. (I do.)

Divide the rice among individual bowls, top with the curry, and sprinkle with the basil and almonds.

Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.

Yield: Makes 4 servings

Bajio Green Chili Chicken Salad

Yum, Yum, Yum. Worth the work.
Recipe found Here.

INGREDIENTS

2 Grilled Chicken Breasts

1 cup Green Chile Chutney

1 cup of Caramelized Onions

2 cups Fresh Pico De Gallo

1 cup Shredded Cheese (a mix of cheddar and jack cheese)

8 cups of Fresh Lettuce mix (a combination of red and green leaf is optimal)

Cilantro Lime Dressing

*

DIRECTIONS
For the chicken:

1.Marinate chicken breasts in 1 cup of lime juice and 1 cup oil, let stand for at least two hours in the refrigerator.
2.On a hot grill, grill the chicken with a bit of balsamic vinegar, until done and set aside to rest. Once the chicken has had time to cool, shred into small pieces.

For onion:

1.Slice 1 whole white onion into slices. In a medium saute pan, add 2 TBL spoons of oil and saute the onions until they are translucent.
2.Once the onions are done, add the shredded chicken and a cup of Green Chile Chutney, and saute all together until well heated.
Assembly:

On individual plates, pile with mixed greens, add a cup of Fresh Pico De Gallo. Add the warm chicken mixture and top with cheese and a cilantro lime dressing. Serve.