Chicken Salad

Here is the "sort of" recipes for the chicken salad and for the cranberry and cream cheese crescent rolls. Sorry, I'm not too good with measurements.

Chicken Salad-

Submitted: Chris Cosme

Two roasted chicken breasts (You can roast yourself or use the roasted chicken from the store. That's what I used.)

Craisins chopped

Celery stick sliced in half lengthwise and chopped thin

mayonnaise

green onion sliced thin

1-2 Tbs sweet vidalia onion dressing

salt and pepper to taste

Cranberry and Cheese croissants

(Measurements are not exact, so taste along the way)

1pkg refrigerator crescent rolls

1/4-1/2 C canned whole cranberries

1 pkg cream cheese(right out of the refrigerator otherwise mixture will be too runny)

1-2 T orange zest

1 T sugar

Mix all ingredients except crescent dough together in a mixer until well blended. Spoon small amounts of mixture onto crescent dough, form into little pockets and bake as instructed.

Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing

This one is super, super easy! One quick tip though...don't overheat the oil...I heat it on the stove at a medium-low heat...you won't dry out or burn the chicken. Can also be served without the salad...using a different side(s) of choice.
Submitted: Lindsay Rincon

Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing

(A 30-minute meal courtesy of Rachael Ray)

Ingredients

· Vegetable oil, for frying

· 1 1/3 to 2 pounds chicken tenders

· Salt and freshly ground black pepper

· 1 cup all-purpose flour

· 2 eggs, beaten with a splash of milk or water

· 1 cup plain bread crumbs

· 1 cup pecans, processed in food processor to finely chop

· 1/2 teaspoon nutmeg, freshly grated or ground

· 1 orange, zested

Dressing:

· 1/4 cup maple syrup

· 1/4 cup tangy barbecue sauce

· 1 navel orange, juiced

· 1/4 cup extra-virgin olive oil

· Salt and freshly ground black pepper

· 3 hearts romaine lettuce, chopped

· 6 radishes, thinly sliced

· 6 scallions, trimmed and chopped on an angle

Directions

Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.

Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.

Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.

Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.

Apple-Cranberry Stuffed Pork Chops

Apple-Cranberry Stuffed Pork Chops...from Delish

Submitted: Lindsay Rincon

Ingredients
From the pantry:

· 2 tablespoon(s) unsalted butter

· 1/3 cup(s) finely chopped dried cranberries

· 1 1/2 teaspoon(s) garlic paste

· 1 teaspoon(s) kosher salt

· 3/4 cup(s) (14-ounce) shredded sharp Cheddar cheese

· Freshly ground black pepper, to taste

· Flour, for dusting

· 1/2 cup(s) chicken broth

· 2 tablespoon(s) Dijon mustard with honey

Fresh ingredients:

· 3/4 cup(s) finely chopped onion

· 1/3 cup(s) finely chopped celery

· 1 tablespoon(s) chopped fresh sage leaves

· 1 Granny Smith apple

· 6 (5-ounce) boneless center-cut loin pork chops (1 inch thick)---(I used chicken breasts and it was very delicious!)

· 1 1/2 cup(s) apple juice

Accompaniment:

· Sugar snap peas

· Mashed potatoes

Directions

1. Melt 1 tablespoon of the butter in a large, nonstick skillet over medium heat; add onion, celery, cranberries, sage, and garlic; sauté 4 minutes. Add apple and 1/4 teaspoon of the salt; cook 4 minutes. Cool mixture; stir in cheese. Remove mixture to a bowl. Wipe skillet clean.

2. With a sharp knife held parallel to a cutting board, cut a pocket in each pork chop, leaving three sides intact. Stuff each chop with apple-cranberry mixture; skewer pockets closed with toothpicks.

3. Season chops with the remaining 3/4 teaspoon salt and sprinkle with pepper; dust chops in flour. Melt the remaining 1 tablespoon butter in skillet and heat over medium heat. Add chops; cook 8 minutes, turning once, or until just cooked through. Pour broth around chops; continue to cook 4 minutes, turning chops, or until cooked through. Remove chops to a platter; cover loosely with foil.

4. Add apple juice to liquid in skillet; whisk in mustard. Bring to a boil; cook until sauce is reduced by half. Strain sauce through a fine-mesh sieve. Remove toothpicks from pork; pour sauce over chops. Serve with sugar snap peas and mashed potatoes.