Follow by Email

Saturday, September 3, 2011


This is a recipe I found in Oprah magazine years ago, from the Art Cafe & Bakery. Oprah was quoted as saying "This is unbelievable - the best sandwich I've ever tasted".
I love that it isn't a typical, mayonnaise based chicken salad - and is perfect for lunch, or a quick weeknight dinner. I didn't thoroughly check my ingredients, and ended up having to substitute creole mustard in place of the spicy mustard - it worked beautifully!
While the chicken was cooking, I mixed up the dressing, and the cookies. One of my favorite "gadgets" in the kitchen, is a scoop from The Pampered Chef - - absolutely the best thing when making cookies!!


20 whole black peppercorns
2 bay leaves
2 whole cloves
1/2 of a lemon
3 pounds of chicken tenders
1/2 cup plus 2 tablespoons of spicy brown mustard
1/2 cup of honey
1 1/4 teaspoon of curry powder
3/4 teaspoon lemon pepper
1/8 teaspoon salt
butter to spread on bread slices
loaf of your favorite artisan bread, sliced
1/2 cup grated carrots
1/2 cup slivered almonds, toasted
2 medium tomatoes, sliced
grapes for garnish

In a large saucepan over high heat add peppercorns, bay leaves, cloves, lemon and 14 cups of water, cover and bring to a boil. Add chicken and cook, stirring occasionally, 10 minutes, or until cooked through, drain. Once cool, quarter each tender crosswise.
In a large bowl, combine mustard, honey, curry powder, lemon pepper and salt, stir in chicken. Cover and refrigerate at least 30 minutes, up to 1 day.
Butter both sides of bread slices. In a heated nonstick pan, cook bread 3-5 minutes, or until browned, turning once.
Combine carrots and almonds with chicken mixture. Divide between 6 bread slices. Top with tomatoes, arugula, and remaining bread slices.
Serve with grapes.

Recipe adapted from Oprah Magazine, November, 2004


1 cup of smooth peanut butter
1 cup of sugar
1 teaspoon baking soda
1 extra-large egg, lightly beaten
2 tablespoons minced peanuts (I ground mine in the food processor)
1/2 cup mini chocolate chips (optional)

Preheat the oven to 350F
In a medium bowl, mix the peanut butter with the sugar, baking soda and egg until blended. Stir in the peanuts and chocolate chips.
Scoop and roll tablespoons of the dough into balls and place onto baking sheets. Using a fork, make a crosshatch pattern on each cookie (mine didn't last through the baking process - but I did try).
Bake the cookies for 10 - 15 minutes, until the cookies are lightly browned.
Transfer the cookies to a rack to cool.

Recipe adapted from Food and Wine, September, 2008

No comments:

Post a Comment