Avocado Chicken Salad

6 c cooked chicken, chopped or shredded 

4 large avocados, cut into small pieces

1 1/3 c mayonnaise

generous splash of hot sauce

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 Tbs lime juice

2 Tbs fresh cilantro, finely chopped

Combine chicken and avocado in a medium size mixing bowl.  Stir mayo, hot sauce, salt, pepper, lime juice, cilantro in a small bowl until well combined, add dressing to chicken and mix well.  

From Barefeetinthekitchen

Blender Rolls

2 1/2 c hot water (as hot as it will come out of the tap)
1/2 c butter

1/3 c granulated sugar

2 tsp salt

2 large eggs

7 c flour (35 oz)

1 1/2 Tbs yeast

6 Tbs butter, melted

Add the hot water, butter, sugar, and salt to a blender and blend for 10-15 seconds, until well combined.  Add the eggs and blend until smooth.  Add yeast and blend for another second or two.

Put flour in a large bowl, pour wet ingredients over and stir with a spoon (or use your hands) until well-combined and no dry streaks remain.  The dough will be sticky and bumpy.

Cover and let rise until noticeably puffy and doubled, about 1 1/2 to 2 hours.

Divide dough in half.

For folded square rolls, on a lightly floured counter, roll half the dough into a thick rectangle, about 9 X 14 inches.  Cut in half lengthwise and cut each half into six rectangle pieces.  Dip the bottom of each piece in butter and swipe the buttered end back and forth on a half sheet pan and fold in half.  Repeat with remaining dough, spacing the rolls about 1/2 inch apart.

Cover the rolls and let rise until puffy, about 1 1/2 hours.

Preheat oven to 375, bake for 15-18 minutes or until golden.  If desired, brush tops with melted butter while still warm.  

From Mel's Kitchen Cafe

Teriyaki Chicken Alfredo

1/2 lb fettuccini noodles

2 Tbs oil, divided

4 c chopped veggies (broccoli, zucchini, squash, bell pepper, etc.)

For the chicken:

1 lb boneless, skinless chicken breasts, diced into 1 inch pieces

1 tsp garlic powder

1 tsp onion powder

1 tsp dry ginger

1/4 tsp black pepper

1/2 tsp kosher salt

Additional ingredients

3 Tbs butter

1 c heavy cream

1/4 c good teriyaki sauce

Cook pasta in salted water according to package directions.

Heat a large skillet over medium heat.  Add 1 Tbs oil and cover pan, then add vegetables.  Sprinkle lightly with salt and pepper and cook until tender-crisp, or however you like them, about 5-10 minutes.  Remove from pan and cover to keep warm.

While veggies are cooking, sprinkle chopped chicken with garlic, onion, ginger, pepper, and salt.  Add remaining Tbs oil to skillet, tilting again, and add chicken and cook until done.

Push chicken to one side of pan and add butter to open side to melt.  Add cream and teriyaki sauce, whisking together, then use a rubber spatula to stir it around with the chicken.  Bring to a low simmer and cook about 2 minutes.  It will thicken slightly as it cooks.

Turn off heat, and add pasta and vegetables to pan and toss everything together.  Season with salt and pepper (DON'T SKIP).  Sauce will thicken upon standing.

More teriyaki sauce might be good at this point, too.  

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