ISO: ISO Can this chicken pate be saved?

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dawnnys

Well-known member
I was about to throw it out, and thought I'd post an ISO here, first.

I made so-so concoction from leftover chicken DARK meat (that is the key to its "so-so"edness). I combined 3 cups chicken with about 1/4 to 1/3 cup cream cheese, pepper, salt, parsley, and tasted it today.

It's not BAD, but it's not great either. Any ideas for it? Too tasteless to eat on crackers and not really too appealing for sandwiches?

Maybe tortillas? An ingredient in a casserole? I need some direction... thanks!

 
Dawn, here's chicken pate recipe. Perhps it will give you an idea on how to save yours.

CHICKEN, BASIL AND CASHEW PATE

by Bon Apetit

makes about 2 cups

3 T butter
2 med skinless, boneless chicken breast halves (about 10 oz total), cut into 1/2" pieces
1 T chopped garlic
1/3 cup lightly salted roasted cashews (about 2 oz)

1/3 cup mayonnaise
1/2 cup finely chopped onion
1/4 cup grated Asiago cheese
1/2 t hot pepper sauce (like Tabasco)
1/4 cup chopped fresh basil

Melt butter in heavy large skillet over med-high heat. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet and saute until chicken is cooked through, about 3 minutes. Stir in cashews. Remove from heat and let cool.

Transfer mixture to processor. Add mayonnaise, onion, cheese, and hot pepper sauce; process until smooth. Add chopped basil; process until just blended. Transfer to small bowl. Cover with plastic wrap and chill at least 2 hours or overnight.

Can be made 2 days ahead.

 
Oh thanks guys... I thought I'd have to incorporate it into something new but

I could try and fix it up to use as "pate", which is what I was originally intending it to be used for! I see the recipe I used was lacking something, to say the least!

'Still thinking of using it in a casserole, though. Any ideas?

But thank you for those pate recipes - they look good, maybe for use with white meat, next time. I like its flavor better.

 
Another idea for you- turn it into REC: Creamy Chicken Enchiladas

Since you already have a basic mix made, add garlic, onion, picante sauce, cumin, cilantro, black olives, green pepper and heat up. Then add cheese and fill tortillas. This recipe is very T&T- the original came from the Pace Picante Cookbook but I imagine I added tweaks.

CREAMY CHICKEN ENCHILADAS (serves 5-6)
3 garlic cloves, chopped, 1 large onion, chopped
2 T butter
2 C shredded cooked chicken
2 C picante sauce (I like PACE Medium)
3 oz cream cheese
1 T ground cumin
2 T chopped fresh cilantro
1/2 C sliced black olives
1 small green pepper, chopped
2 C shredded Cheddar and Monterey Jack cheese
10-12 corn tortillas
vegetable oil
chopped green onion for garnish
Cook onion and garlic in butter until translucent. Stir in chicken, 1 C of the picante sauce, cream cheese, green pepper, and cumin. Heat through, then add cilantro and olives. Add 1 C of the mixed cheeses, then set aside.
Soften the tortillas in the oil. Heat about 1/4” of oil in a 10” sauté pan at medium-high. Put each tortilla in the oil for 3-4 seconds on each side, then drain on paper towels.
Spoon some of the mixture in each tortilla, roll up and place in a 10x14" baking pan. Pour over the rest of the picante sauce, sprinkle the remaining cheeses on top, and bake about 15-20 minutes at 350°. Sprinkle with the green onion.

 
Or from Mia/MD...Rec: SL's Chicken Cannelloni with Roasted Red Bell Pepper Sauce

From: Mia in MD
Rec: SL's Chicken Cannelloni with Roasted Red Bell Pepper Sauce

My hubby really likes this -- and it freezes
beautifully.

From Southern Living

For quick weeknight solutions, prepare and stuff cannelloni shells. Wrap tightly with wax paper; freeze until ready to serve. Let thaw in the refrigerator. Unwrap and place in a baking dish; top with your favorite supermarket pasta sauce, and bake as directed.

1 (8-ounce) package cannelloni or manicotti shells
4 cups finely chopped cooked chicken
2 (8-ounce) containers chive-and-onion
cream cheese
1 (10-ounce) package frozen chopped
spinach, thawed and well drained
1 cup (8 ounces) shredded mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
3/4 teaspoon garlic salt
1 teaspoon seasoned pepper
Roasted Red Bell Pepper Sauce
Garnish: chopped fresh basil or parsley

Cook pasta according to package directions;
drain. Stir together chicken and next 6 ingredients.

Cut pasta shells lengthwise through the
other side. Spoon about 1/2 cup chicken
mixture into each shell, gently pressing cut
sides together. Place, cut sides down, in 2
lightly greased 11- x 7-inch baking dishes.
Pour Roasted Red Bell Pepper Sauce evenly
over shells.

Bake, covered, at 350° for 25 to 30 minutes
or until thoroughly heated. Garnish, if
desired.

Yield: Makes 6 to 8 servings

 
I did, and it was very good. The spices really jazzed it up, and

it was VERY flavorful this time around. I like to recycle leftovers like this ;o)

 
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