Tuesday, July 29, 2014
All of these recipes start with the Basic Chicken Salad (see below) but can also be eaten on its own! Switching out a few ingredients from the Basic Chicken Salad transforms the salads' flavors and textures.
Basic Chicken Salad:
In a medium bowl, stir together 2 cups chopped cooked chicken, 1/2 cup chopped celery, 1/2 cup mayonnaise, 1/4 cup thinly sliced green onion tops, 1/4 cup chopped fresh parsley, 1/4 teaspoon ground black pepper, and 1 tablespoon lemon juice.
Prepare Basic Chicken Salad but omit the celery and mayo. Add 1/4 cup toasted slivered almonds, 2 tablespoons raisins, 1/3 cup plain yogurt, and 1/4 cup mango chutney.
Waldorf Chicken Salad:
Prepare Basic Chicken Salad but omit the parsley. Add1/2 chopped apple, 1/2 cup halved grapes, and 1/4 cup roughly chopped walnut pieces.
Mexican Chicken Salad:
Prepare Basic Chicken Salad but omit the parsley, lemon juice, and black pepper. Add 1/2 cup shredded Mexican style four-cheese blend, 1/2 cup chopped tomato, 1/4 cup chopped fresh cilantro, 2 finely chopped jalapeño peppers (seeded if you'd like) and 1/2 teaspoon taco seasoning mix.
Lemon Avocado Chicken Salad
Prepare Basic Chicken Salad, adding 1/2 cup chopped avocado, 1/4 cup finely shredded Parmesan cheese, 2 teaspoons lemon zest, 1 tablespoon additional lemon juice, and 1 teaspoon minced garlic.
*Midwest Living Magazine, June 2014
Sunday, June 29, 2014
- 1 cup graham cracker crumbs
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 12 large marshmallows, cut in half
- 2 Herhsey's chocolate bars (24 chocolate pieces)
- Preheat the oven to 350 degrees F. In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside. In another bowl, beat the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined.
- Drop rounded tablespoons of dough into a greased mini muffin tin. Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough. Bake for 6-8 minutes or until edges are just getting golden brown. Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie. Let cool completely.
- Once all cookies are cooled down, preheat broiler. Place cookies back on baking sheets and broil for 1-2 minutes, keeping a close eye on them so they don't burn. Once marshmallows are golden brown, remove from the broiler and place a piece of chocolate on top of each cookie. Makes 24.
Wednesday, June 11, 2014
Friday, June 6, 2014
I promise you can't taste the spinach. I'll be the first to admit that I gag on anything that tastes like a lawnmower. Go green!! and p.s. GET A VITAMIX!!!!
Combine all ingredients in a blender and mix until smooth and well-combined. Makes about 2 cups. (Double the recipe to store half in the freezer for another day. It actually makes great leftovers!)