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CREAMY
HAM AND CHICKEN MEDLEY RECIPE
This recipe
will teach you how to make Creamy Ham and Chicken Medley.
It is a quick and easy recipe to make. This
Creamy Ham and Chicken Medley can be made a day ahead and
refrigerated. It can either be microwaved or placed on the
stove to gently warm. It is nice served over pasta or served
with a crisp green salad.
Creamy
Ham and Chicken Medley Ingredients
1/2 tsp
salt
1 Tbs butter
1/3 cup flour
1/3 cup butter
1/4 tsp nutmeg
1 cup half and half
1/4 tsp black pepper
3 cups milk divided
2 cups chopped cooked ham
2 cup chopped cooked chicken
1/2 cup fresh mushrooms sliced
1 cup parmesan cheese freshly grated
2 x 10 oz packets frozen puff pastry shells baked
Creamy
Ham and Chicken Medley Method
Melt 1 tablespoon butter in
a large saucepan over medium heat then add the mushrooms and
cook until tender stirring constantly. Remove from saucepan
and set aside. Melt 1/3 cup butter in saucepan over low heat
and add the flour stirring until smooth then cook 1 minute
making sure to stir constantly. Gradually add 2 1/2 cups milk
and cook over medium heat stirring constantly until thickened
and bubbly. Stir in whipping cream then salt, pepper, nutmeg,
half and half and cheese. Cook stirring constantly until cheese
melts and mixture is smooth then stir in chicken and ham.
Add enough of remaining 1/2 cup milk for a thinner consistency.
To serve spoon into shells. Serve garlic bread with the Creamy
Ham and Chicken Medley.
Enjoy your freshly made Creamy
Ham and Chicken Medley!
CRISPY
CASHEW CHICKEN RECIPE
This
recipe will teach you how to make Crispy Cashew Chicken. It
is a quick and easy recipe to make. This
is my favourite chicken recipe as it has my two favourite
things in it chicken and cashews and added with the rest of
the ingredients makes this a fantastic meal. I serve the Crispy
Cashew Chicken over a bed of rice.
Crispy Cashew Chicken Ingredients
2 tsp
salt
1 tsp sugar
2 egg whites
2 cups peanut oil
1/4 cup cornstarch
1 1/2 Tbs dry sherry
1 1/4 cups finely chopped cashew nuts
2 whole chicken breasts skinned, boned and thinly sliced
Crispy
Cashew Chicken Method
In small bowl combine cornstarch,
salt, sugar and sherry. In a separate bowl beat egg white
lightly until just frothy and gradually add cornstarch mixture
and stir gently until blended. Place chopped cashews on plate.
Dip chicken slices into egg mixture then coat with cashews.
Place on waxed paper. Pour oil into wok and place tempura
rack onto wok making sure rack is level and hooks rest securely
on edge of wok. Heat oil over medium to medium high heat until
it reaches 375 degrees. Drop 5 slices of chicken carefully
into hot oil using a slotted spoon and fry until golden brown
about 3 minutes. Remove from oil and place on tempura rack
to drain and keep warm. Continue frying remaining chicken
pieces. Serve the Crispy Cashew Chicken over a bed of rice.
Enjoy your freshly
made Crispy Cashew Chicken!
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