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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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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Shred leftover chicken and set aside. Prepare
tortellini according to instructions on package
and set aside.
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