Friends.Food.Fiction: July 2011

Thank You for a lovely evening on the river. I hope you all had a good night. So far, I am liking

"Life of Pi". Here are the recipes from Thursday Night.

Teriyaki Chicken Salad Sandwiches

Recipe by Our Best Bites (ourbestbites.com)
*2 chicken breasts
*Kikkoman Teriyaki Sauce (I used Ken's Teriyaki Sauce-It was cheaper)
*2 stalks celery, finely chopped
*1/3 C sliced green onions
*1/4 c. sliced almonds
*1 mango (or 1 small can of Mandarin oranges, drained)
*1 small can pineapple tidbits
*1/3-1/2 c. light mayonnaise
*Salt and pepper to taste
*Croissants or pitas
*Lettuce leaves Marinate chicken for at least 4 hours. **Grill.** While chicken is grilling, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 c. and go from there. Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. The thickness of the Kikkoman Baste and Glaze (or the homemade recipe) is important because it helps keep the dressing from becoming too runny. You want to add some of the yummy Teriyaki flavor, but you also don’t want it to be overwhelming. Refrigerate for several hours. Right before serving, add mango, pineapple, and nuts. Season with salt and pepper to taste. You may need to add more mayo and/or Teriyaki–if you need it, go for it! Serve on a lettuce leaf in a croissant or a pita (or by itself if you feel the urge!)
* * I put 1 bag of frozen chicken breasts in the crock pot,covered it with Teriyaki sauce,and kept the crock pot on high for about 5 hours. I then shredded the chicken with a fork.

Black Bean and Corn Salsa
Ingredients
3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chili peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish
Directions
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chili peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
Ingredients
3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chili peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish
Directions
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chili peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.