roasted chicken

{Guest Post} In the Kitchen: Chicken Spring Rolls

The Original Momma Meg Does it again…

Chicken Spring Rolls

Makes 6 Rolls

  • 1 1/2 Cups Roasted Chicken, Sliced
  •  4 Green Onions
  • 1 cucumber
  • 1 stalk celery
  • 1/4 Cup Peanuts
  • 1/4 Cup Cilantro
  • 1/4 Cup Mint
  • 6 Spring Roll Wrappers
  • Hoisin Sauce
  • Soy Sauce
  • Red Chili Paste

– Prepare fresh ingredients: Julienne green onions, cucumber, and celery. Rough chop cilantro and mint.

– Cover a shallow dinner plate with water then moisten spring roll wrappers one at a time according to package instructions (submerge for around 3-5 seconds)

– Begin by adding Hoisin and Red Chili Paste according to taste preference,then add chicken, veggies + herbs.

– Fold ends first, then roll (like a burrito!)

Note: This makes a really fun “build your own” meal… but also fun to serve ready to eat, especially if you’re entertaining.

In the Kitchen: South of the Border Fettucini

Aunt Mary’s South of the Border Fettucini

 To say there are some great cooks in my family would be an understatement. This is one of my favorite creations from my Aunt Mary McElyea. I’ve come to always stock the ingredients in my pantry just in case I get a hankering. South of the Border Fettucini is one of my go-to week night dinners; Relatively healthy and inexpensive, I guarantee you’ll love it.

4T. Butter (Cut this in half for a healthier version or use Earth Balance – it’s just as delicious)

1/2 T. garlic, minced

1C. diced tomatoes

1/2 C. canned black beans

1/4 C. sliced black olives (I don’t think these were included in the original recipe… so if you’re not a fan of olives- Omit)

1 whole roasted chicken, meat removed and chopped (Can substitute 3-4 grilled chicken breasts – I find it so much easier and just as inexpensive to buy a pre-roasted chicken)

1/4 C. white wine

1/4 C. chicken stock (I use “Better than Bouillon” Chicken Stock” mixed with some of the leftover pasta water)

1C. chopped cilantro (or more)

1T. chopped, seeded fresh jalepeno

8 oz. Spicy fettuccini (al dente Three Peppercorn Fettucini) (DO NOT SUBSTITUTE! This pasta makes the dish!) Buy Online Here or my local Albertson’s and Central Market carry it.

 

Image From Here

In medium saucepan, heat butter. Add tomato, half the cilantro, black beans, jalapeño and garlic. Saute 3 to 5 minutes. Add chicken, wine and stock and simmer until reduced by 1/4. Add salt and pepper to taste. In a large pot, cook pasta. DO NOT OVERCOOK! This pasta only takes 3 to 5 minutes to cook! Do not rinse. Just before serving toss all together and add the rest of the cilantro.

South of the Border Fettucini

Note: This is a VERY forgiving recipe….sometimes I use canned tomatoes, sometimes fresh. Very easy to omit the wine and/or chicken stock and just add the can of diced tomatoes with their juices for a slightly healthier option. Daniel almost always makes me add more cilantro, because he’s kinda a cilantro nut!