Southwestern Chicken Spirals

Southwestern Chicken Spirals (Southern Living Recipe)

SERVES 8 (change servings and units)
Ingredients
1 (7 ounce) jar roasted red peppers **(I USED FRESH RED PEPPER, about 3/4 of the pepper)
2 cups chopped cooked chicken **(I USED BOARS HEAD CAJUN TURKEY about 3/4 of a pound, sometimes I just use smoked turkey)
1 (8 ounce) package cream cheese, softened
1 (1 ounce) envelope buttermilk ranch salad dressing mix
1/4 cup chopped ripe olives
1/2 small onion, diced
1 (4 1/2 ounce) can chopped green chilies, drained
2 tablespoons chopped fresh cilantro
1/2 teaspoon black pepper
1/4 cup pine nuts (optional)
4 - 8 inches flour tortillas
Directions
1Drain roasted red peppers very well, pressing between paper towels to remove all excess moisture and chop.
2In a large bowl, stir together chopped roasted peppers, chicken, cream cheese, dressing mix, olives, onion, chilies, cilantro, and pepper.
3Cover and chill at least 2 hours.
4Stir pine nuts, if desired, into chicken mixture and spoon evenly over tortillas, spread and roll up.
5Serve whole, cut in half, or sliced in smaller pieces for appetizers.

Cold Pasta Salad with Smoked Salmon, Cucumbers and Roe

I came across this recipe looking for something to use up all the cucumbers I get from vegetablehusband.com. It's yummy! I do leave out the Roe and am now thinking of adding capers per Emily's suggestion. I also use soy creamer instead of heavy cream. I added a handfull of cherry tomatoes too. Enjoy!

Cold Pasta Salad with Smoked Salmon, Cucumbers and Salmon Roe
Recipe courtesy Emeril Lagasse, 2003

Prep Time:30 minInactive Prep Time:2 hr 30 minCook Time:30 min
Level:
Intermediate
Serves:
4 servings
Ingredients
1 large cucumber, peeled, seeded and diced
1 tablespoon olive oil
1/2 cup minced shallots
1 teaspoon minced garlic
2 tablespoons dry white wine
1 cup sour cream
2 tablespoons heavy cream
1 tablespoon Champagne vinegar
1 tablespoon finely grated lemon zest
1 tablespoon chopped fresh dill leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces orchiette, bowtie or radiatore pasta
1/4 cup chopped chives
8 ounces chopped smoked salmon
3 ounces salmon roe
Dill sprigs, garnish
Directions
In a colander, place the cucumber slices and lightly sprinkle with salt. Let drain for 30 minutes, then pat dry with paper towels.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the shallots and garlic, and cook, stirring, until soft and fragrant, about 2 minutes. Add the wine, bring to a boil, and cook until nearly evaporated. Remove from the heat and let cool.

In a medium bowl, whisk together the sour cream, heavy cream, vinegar, lemon zest, dill, salt, and pepper. Add the shallot mixture and whisk to combine.

In a large pot of salted water, cook the pasta until al dente. Drain and rinse with cold running water. Drain well. Toss with the sauce and cucumbers. Adjust the seasoning, to taste. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

Before serving or packing for a picnic, toss with the chives and salmon. Gently fold in the salmon roe immediately before serving. Garnish with dill sprigs and serve.