Chicken Pate with Mango Chutney

I have made this lovely sweet pate several times for gatherings and luncheons.   I recently made it for an intimate gathering to celebrate a college graduation, but my favorite way to present the pate is luncheon style,  individually plated with sliced grape tomatoes, red onion slivers, sliced cucumbers and a mini spring mix of greens, all separated and on the side with some good crackers.  Guests can build their own experience on top of the cracker.  I have always been able to find a box of Pepperidge Farm "Entertaining" crackers until recently.  My 3 major grocery stores DID NOT HAVE THEM.  I love to use the butterfly cracker and  place it , wing side in, on top of the pate with a spring of chives.  I will continue to search, and if I find them, I will update my picture. 

 Ingredients

• 2 large cooked chicken breasts, poached
• 1/2 cup mayonaisse
• 1/2 cup mango chutney
• salt and fresh pepper to taste
• 1/2 cup chopped pecans
• Fresh cut chives, keep long, about 2 inches

Options:

• Crackers (water, butter-crisps, and the above mentioned butterfly cracker are the best)
• Grape tomatoes, halved
• Seedless cucumbers, thinly sliced
• Red onion slivers
• Spring mix
• Vinaigrette
• Fruit paste (I like pear flavor)

Directions

1. Place chicken, mayonnaise and chutney in a food processor and process until sooth.
2. Salt and pepper to taste.
3. Plate pate, sprinkle with pecans, and place chive stalks in as a garnish.
4. Lightly dress the greens with the vinaigrette.
5. Serve with desired accompaniments.

Couscous Salad

We are finally getting ready for SPRING here in South West Michigan.  Or at  least thinking about getting ready.  Wanting to get ready.  Completely ready for winter to BE OVER. This salad is one of my warm weather staples.  I love it as a side dish to a nice grilled steak  or as a salad with grilled chicken.  You can add avocado for extra protein and creaminess.   

 Ingredients

• 1 box cous-cous, cooked according to package instructions
• juice of 1 lime
• 1/4 cup good olive oil
• 1 scallion, minced
• 1 seedless cucumber, unpeeled, seeded, quartered and chopped
• 1/2 lb. grape tomatoes, quartered
• 1/2 cup chopped red onion
• 1 cup fresh cilantro, chopped
• fresh ground pepper and salt to taste

nocoupons Optional:
3/4 pound feta cheese 

Directions

1. Cook the cous-cous according to directions. Cool.
2. Add the lime juice, olive oil and remaining ingredients.  
3. Toss well and refrigerate for about 1 hour. 

Also excellent with grilled chicken or pork.

Vegetable Wrap with Red Pepper hummus

One of my favorite lunch items is a fresh vegetable wrap with lots of mixed greens.  I vary the wrap ingredients  based on whats in the fridge, or what I am craving.  You can substitute any of the vegetables for your favorites.  I love the combination of creamy hummus and avocado with the crunch of the onion and red pepper.  When I develop a recipe, I am always concentrating on the flavors AND textures that works well together.  I'm a bit picky that way.

Ingredients

1 red pepper flavored tortilla, or other favorite sandwich wrap
1 slice Gruyere cheese (optional)
2 Tbsp. red pepper hummus
1/2  cup of Spring mix or other greens
4-5 thin slices of cucumber or pickle
Thinly sliced red onion
Thinly sliced sweet red pepper
1/4 thinly sliced avocado (instructions for prepping avocados)
2-3 grape tomatoes, sliced
Vinaigrette of choice

Directions
Mix salad greens with sliced vegetables and avocado. 

1. Place wrap on a plate 
2. Top with Gruyere 
3. Warm in microwave 7 seconds
4. Spread the hummus over the tortilla
5. Add salad mixture.
6. Wrap tightly and enjoy with your favorite salad or chip.