Costco Connection - December 2012

Spicy Chicken Cakes with Horseradish Aïoli

Dish up this tasty variation on the classic crab cake in less than 30 minutes.

½ rotisserie chicken ¼ cup chopped fresh cilantro

3 tablespoons mayonnaise

1 teaspoon Cajun or Old Bay seasoning Salt to taste

2 large egg whites

1 cup panko or fresh bread crumbs

2 teaspoons oil

HORSERADISH A¨ IOLI

2 tablespoons mayonnaise

2 teaspoons prepared horseradish

2 cloves minced garlic Salt to taste

Prepare the aïoli: Combine all ingredients in a small bowl and refrigerate.

Prepare the chicken cakes: Place chicken in a food processor; pulse a few times until meat is in small bits or has a minced-like texture.Combine cilantro, mayonnaise, seasoning, salt, egg whites and panko in a medium bowl; mix well with a fork. Divide into 6 portions and shape each into a ½-inch-thick patty. Set aside for 30 minutes. Heat oil in a large nonstick skillet over medium heat. Add patties; cook 5 minutes on each side or until done. Serve with aïoli. Serves 6.

Note: You can substitute any tzatziki yogurt dip for the aïoli.

—From the kitchen of Costco member Meeta Alexander, Bonita Springs, Florida

Buffalo Chicken Dip

8 ounces cream cheese, softened

4 ounces mayonnaise or Miracle Whip ½ cup Buffalo wing sauce

2 cups rotisserie chicken, cubed or shredded 1/3 cup shredded sharp cheddar cheese Preheat oven to 350 F. Mix together cream cheese, mayonnaise and wing sauce in a bowl, and add chicken. Stir until chicken is coated and transfer to 8 x 8-inch baking dish. Sprinkle cheddar cheese on top and bake until warm throughout and cheese is browned and bubbly on top, approximately 20 to 25 minutes. Serve with crackers, corn chips, pita chips, carrot chips or sticks, or celery sticks. Serves 4 to 6. —From the kitchen of Costco member Heather Tomko, Paducah, Kentucky

Sweet Chicken Sandwiches 2 cups rotisserie chicken ¼ cup dried cherries ¼ cup sliced almonds ¼ cup mayonnaise ¼ teaspoon salt ¼ teaspoon pepper Bread slices, toasted Mix together chicken, cherries, almonds, salt and pepper. Spread desired amount on toasted slices of your favorite bread (we use Kirkland Signature™ Multi-Grain). Makes 3 cups. Note: Sandwiches can be served open-faced or closed, or cut into quarters for a snack in the sunshine. You can also dollop the mixture on slices of cucumber for a sweet and light tea party. —From the kitchen of Costco member Jeanna Carr, Winston-Salem, North Carolina

From the Kitchen of ____________________________________________

Easy African Peanut Soup

2 tablespoons vegetable oil

Anne Fritzel, Olympia, Washington

1 large yellow or white onion, finely chopped

3-inch piece of ginger, peeled and finely minced

3 to 5 garlic cloves, finely minced 1 quart chicken stock

1 (15-ounce) can crushed tomatoes
¾ cup crunchy peanut butter
Pinch of cayenne, or to taste
2 cups diced rotisserie chicken
Salt and pepper
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Heat the vegetable oil in a large soup pot set over medium-high heat. Sauté the onion in the oil for 3 to 4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic, and sauté another 1 to 2 minutes. Add the chicken stock, crushed tomatoes, peanut butter and cayenne, and stir well to combine. Bring to a simmer and add salt and pepper to taste. Cover the pot and simmer gently for 5 to10 minutes.Add the chicken to the soup and heat until warmed through. Add more chicken broth or water to achieve desired consistency. Adjust black pepper and cayenne seasoning if desired.

Serves 6 to 8.
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6

FROM THE KITCHEN OF_____________________________________________________ Vikki Johnson, Charlotte, North Carolina

My family loves Ugly Costco Pasta. Yes, that’s what we call it. It looks ugly, but it is delicious.

Ugly Costco Pasta

My kids named it. We get all the ingredients from Costco.

Add olive oil to a large sauté pan over medium heat. Saute mushrooms for 3 to 5 minutes and then add garlic. Add sun-dried tomatoes and chicken, and sauté until mixed thoroughly. Add half-and-half, broth and seasonings. Add tortellini. Simmer over low heat for 30 minutes to reduce liquid and blend flavors. If you need to add liquid, add half-and-half and chicken broth in a 2: 1 ratio. Serves 6.

½ rotisserie chicken
1 package “rainbow”
cheese tortellini
2 tablespoons olive oil
2 cups sliced mushrooms
1 tablespoon minced garlic
¾ cup sun-dried tomatoes
2 cups half-and-half
1 cup chicken broth
Cajun seasoning to taste
2 tablespoons dried basil
Salt and pepper to taste
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