Tuesday, September 30, 2008

Salad and Muffins for Dinner

Last night, I made avocado chicken & rice salad, steamed broccoli and onion walnut muffins for dinner. The salad is my adaptation of a Paula Deen recipe and the muffin recipe came from my Russian friend, Kira.

Avocado Chicken & Rice Salad
1 c. cooked, diced chicken
1 & 1/2 c. cooked jasmine rice
1 diced avocado, tossed with a little lime juice
Half a medium red onion, chopped
1/2 c. mayonnaise (I used olive oil mayo, to good effect)
Salt & pepper, to taste

Mix everything together & serve. Serves about 4.

Walnut Onion Muffins
4 onions, quartered
1 c. butter, melted & cooled
3/4 c. sugar
4 lightly beaten eggs
1 tbsp. salt
1 tbsp. baking powder
3 c. flour
3 c. chopped walnuts

Preheat oven to 425. Coat the cups of 2 12-cup muffin tins with cooking spray. Pulse the onions in a food processor or blender until puréed. Mix 2 cups of the onion purée (reserve any excess) for another use) with butter, sugar and eggs. Add salt. Add baking powder. Add flour. Add walnuts. Put in prepared tins and bake 20 minutes. Cool 10 minutes before removing from tins.