Kitchen Scoop by Alicia Ross

Type: Text Feature
Frequency: 1x Weekly
Categories: Food.

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Kitchen Scoop, is a weekly column of quick and easy recipes for people who want to create home-cooked meals with a minimum of time and effort. Providing organizational tips, nutritional information and an optional color photo of each meal, author Alicia Ross help readers create mouth-watering feasts in the time it takes to get a pizza delivered.

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Alicia Ross

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Alicia Ross brings more than 20 years of professional experience to the kitchen as a columnist, cookbook author, food blogger and photographer. But it was during her upbringing in rural North Carolina that her culinary roots were planted. Ross graduated from The University of North Carolina at Chapel Hill’s School of Journalism. She authored “The Specialty of the House” column for 7 years for the Raleigh (N.C.) News and Observer, co-authored the nationally syndicated Desperation Dinners! food column for 18 years and has co-authored 3 cookbooks: Cheap! Fast! Good! (Workman, 2005), Desperation Entertaining! (Workman, 2002) and Desperation Dinners! (Workman, 1997), which is a best-seller, with more than 250,000 copies in print. Ross lives in Wilmington, N.C. and has two college-aged children. Join her in her kitchen at www.kitchenscoop.com or in her weekly syndicated newspaper column for weekly updates to everything that begins in the kitchen.

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  • ROSEMARY GIVES CHICKEN SALAD WELCOME INFUSION OF FLAVOR

    There are two ways to infuse a meat-based salad with flavor: You can stir flavor into the salad and dressing, or you can start with assertive flavors and cook them into the meat. Today's recipe for Rosemary Chicken Salad is in the latter category.

    Rosemary is an aromatic flavor that can overpower the delicate taste of chicken. That is why it is most often paired with pork or beef, both of which can handle its intensity. But by stewing rosemary into the chicken, the resulting salad is infused with the delicious flavor without being overwhelmed.

    The recipe makes a large batch, which is perfect for a gathering, a buffet salad course or a picnic. So if you're planning a Mother's Day celebration with the family, this will surely please every mom in the crowd.

    The salad will keep for up to three days when refrigerated, so leftovers won't be wasted. Fresh rosemary is the only way to go with this salad, so consider purchasing a plant if you don't already have one. You'll spend one-tenth on a whole plant versus a few sprigs from the market, and have a bounty for the future too. Wrap a bow around the base and tell your mom to have a Happy Mother's Day!

    Suggested menu

    Rosemary Chicken Salad, with field greens

    Sliced tomatoes

    Iced herbal tea

    Rosemary Chicken Salad

    Start to finish: 30 minutes cooking time, 10 minutes prep, 2 hours refrigeration time

    Yield: About 8 cups

    3 medium sprigs fresh rosemary

    3 to 3 1/2 pounds boneless, skinless chicken breasts

    1 large onion, quartered

    1 cup reduced-fat mayonnaise

    1/2 cup sour cream

    1/3 cup to 1/2 cup reserved broth (see Cook's Note)

    1 teaspoon salt

    1/2 teaspoon ground black pepper

    1 cup pecans, chopped

    1 1/2 cups seedless red grapes, sliced

    In a large pot, layer rosemary, chicken and onion. Cover with water and place over high heat. Bring to a boil; cover pot and reduce heat to low. Cook 20 minutes, then remove from heat. Chicken can cool up to 2 hours, or you can proceed with the recipe.

    When chicken has cooled enough to handle, lift the chicken and onion out of the broth with a slotted spoon. Leave broth and rosemary in pot (see Cook's Note). Process chicken and onions in a food processor until well shredded. (Depending on the size of your food processor, you may need to do this in batches.)

    In small bowl, combine mayonnaise, sour cream and 1/3 cup of broth with salt and pepper. Whisk well. Set aside.

    In large serving bowl, toss together chicken, onion, pecans and grapes to mix well. Add dressing and stir to combine. Add up to 2 more tablespoons of broth to adjust texture if necessary. Chill 2 hours or cover and refrigerate up to 3 days.

    Cook's Note: Remaining strained broth can be frozen for future use in soups or stews for up to 3 months.

    Approximate values per 1/2 cup: 289 calories, 17 g fat (3g saturated), 83 mg cholesterol, 25 g protein, 6 g carbohydrates, 1 g dietary fiber, 329 mg sodium.

    (Alicia Ross is the co-author of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006). Contact her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com. Or visit the Kitchen Scoop website at www.kitchenscoop.com.)
    COPYRIGHT 2012 ALICIA ROSS

    published Monday, May 06, 2013

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