CHICKEN SALAD

Homemade Chicken Salad

If you like chicken salad then this recipe is for you.   A keeper for sure

this recipe came from cappuccino and cashmere

Homemade Chicken Salad

4 cups of cooked and diced chicken see below for how I poached my chicken tenders

1-2 stalks of celery,  finely diced  (I used 2 stalks)

4 scallions, sliced thin or I used a red onion

1 teaspoon of dried dill   (or use 1 1/2 tsp of fresh dill)

2 Tbsp of fresh parsley  (I used 1/2 tsp of dried parsley) because the chicken was poached with parsley and pieces were on the cooked chicken 

1 cup of mayonnaise

2 tsp of lemon juice

1 tsp Dijon mustard

2 tsp of kosher salt

pepper  

Mix all the ingredients together then add the diced chicken and mix.  Place in the refrigerator until ready to use.  

I poached my chicken: 

I used 2 1/2 lbs of chicken tenders

1 tub of Knorr's Homestyle Chicken Stock (they come in little tubs)
3 1/2 cups of water

1 Tbsp of dried parsley

1/2 tsp of dried thyme leaves

1 small onion, halved

1 stalk of celery cut in half

In a medium saucepan add the water and the Knorr's tub of chicken stock and stir to combine and dissolve the stock.  Reduce the heat to low and add all the remaining ingredients and cover and allow to cook for about 10-20 minutes this time will be adjusted pending the size of the chicken that you use.  After the chicken is firm to the touch.  Remove from the heat and allow to rest in the broth for about 30 minutes.   Then move to a cutting board and cut into bite size pieces.  

CHICKEN HERO

I have made this hot chicken salad several times since my first time in 1996.  It is still tasty and a easy and fast meal in itself.  You can mix up the ingredients the night before and dinner can be on the table fast.  A nice version of a hot chicken sandwich.


Chicken Hero
Creme de Colorado Cookbook
Jr. League of Denver


3/4 cup mayonnaise
5 green onions, including tops, thinly sliced
1 8-oz can of water chestnuts, drained and coarsely chopped
4 tsp Dijon mustard
1 tsp worcestershire sauce
1 tsp salt
5-6 drops tabasco sauce
4 cups diced, cooked chicken
1 cup shredded monterey Jack cheese
1 baguette of french bread
1 cup chopped tomato
1 cup of monterey jack cheese
Garnish with green onions, black olives
Servings 6-8


In a large bowl, combine mayo, green onions, water chestnuts, mustard, Worcestershire, salt and tabasco.
Stir in chicken and one cup of shredded cheese. Up to this point, chicken mixture can be prepared ahead, covered and refrigerated for up to 24 hours.
Split french loaf in half lengthwise, Trim any uneven crust from bottom so loaf rests evenly. Place bread, cut side up, on baking sheet. I put the bread under the broiler for a couple of minutes till brown. Warm the mixture if cold ( this is done because if you pile the cold chicken mixture on the bread the broiler will never warm the middle) then mix tomato into the chicken mixture. Spread evenly over each bread half and sprinkle with one cup of the shredded monterey jack cheese. Broil or bake at 350 degrees until cheese is bubbly and lightly browned, Transfer to cutting board. Garnish with green onions, and or olives.

Sharing with   hopeineveryseason

DILL WEED CHICKEN SALAD

Do you like Dill?  Then I am sure you will enjoy this homemade chicken salad.  Chicken salad has always been a favorite of mine.  I made this on a Saturday morning and let it set covered in refrigerator until Sunday afternoon to blend flavors.   I love it, but I also love dill. I have a dill-weed-dip that I make and its my favorite. I found this chicken salad at ann's entitled life. I can cross off another "pin" from Pinterest!  We both enjoyed, and like Ann says "there is no way to describe how good this chicken salad is"  you've gotta make it!  So, go get yourself a chicken and cook him.............Thank you Ann for a wonderful recipe            Enjoy   

PRINT RECIPE

Dill Weed Chicken Salad

Dressing: 1 cup (6oz by scale weight) Mayo 1/2 cup (4 oz by scale weight) Sour Cream 2 TBSP (1 oz by scale weight) Dijon Mustard 1 TBSP dried dill weed 2 teaspoon sugar 1/2 teaspoon white pepper (I used black) 5 teaspoon lemon juice Salad: 3 cups chopped poached chicken  1 cup finely chopped celery 4 TBSP finely chopped green onions 1/2 cup shelled sunflower seeds Mix the ingredients by using a scale or measuring cups. Set this aside. Poach the chicken and allow to cool then cut in bite size pieces.   Place the cup up chicken in a bowl, add the celery, green onions and the sunflower seeds.   Mix then add the dressing and mix well and cover and allow to remain in the refrigerator  to blend flavors.  At least 2 hours.  I made this and it was in refrig for almost  1 day before I served it...........

See all that dill?

Happy Weekend,   Andi 

TUNA MELT SLIDERS

Tuna Melt Sliders
Land O'Lakes Comfort Classics Magazine

A quick crisp sandwich, upscale from a plain tuna sandwich.  The burger has a nice flavor. Cheese and a slice of tomato adding an extra twist.  

1 cup dried breadcrumbs
2 (5 ounce) cans white albacore tuna in water, drained
1/4 cup shredded carrot
4 green onions, thinly sliced
2 eggs, slightly beaten
1/4 tsp salt
1/2 tsp lemon pepper seasoning
4 slices of Land O'Lakes American Cheese
4 regular size hamburg buns or 8 dollar size buns
mayonnaise
lettuce leaves
Butter

Using a medium size bowl, combine 1/2 cup of the bread crumbs in the bowl, placing the other 1/2 cup in a pie plate to coat the tuna burgers after they have been shaped. Add the tuna, and break it up, the shredded carrot, the sliced green onions, seasonings, and the lightly beaten egg. Mix this all together and shape into 8 dollar size burgers big enough for the small rolls or into 4 regular size burgers. Sprinkle the remaining bread crumbs onto both sides of the burgers and pressing so it adheres. Using your fry pan or electric skillet cook the burgers until they are lightly brown on both sides in butter. Butter the rolls and toast them on the grill. About 1 minute before they are ready place each tuna burger with a diagonally cut slice of cheese. Allow the cheese to melt then serve on the buns with mayo, slice tomato and leaves of lettuce.

STROMBOLI SANDWICH

I think I may of found a favorite.  I think it may be a Stromboli Sandwich.  Instead of one large sandwich that has to be sliced you could purchase small crusty rolls and make individual sandwiches, change from mozzarella chesse to provolone cheese.  Yummy

Stromboli Sandwich
MAINEiacs in the Kitchen
Copyright August 2008

1 pound of mild italian sausage
(I used 3 links mild and 3 links Hot sausage)
1/2 pound of ground beef
(I used the meatball mix which is a blend Beef, Pork, & Veal)
1/2 cup chopped onion
1/2 cup chopped green pepper
1 (4 ounce) can of mushrooms
1 (8 ounce) can tomato sauce
1 (8 ounce) can of Hunts tomato paste with Italian Herbs
1/4 cup water
1/4 tsp crushed oregano
1/4 cup grated Parmesan cheese
1 loaf of Italian bread (unsliced)
1 to 2 (6 ounce) package of Mozzarella cheese

Using a dutch oven or cast iron skillet brown the sausage (remove the casings) and the ground beef. Drain the fat, and add the onion, green pepper and mushrooms. Continue to cook over med heat for about 5 minutes. Add the tomato sauce, tomato paste, grated parmesan cheese, water, and seasoning. Let this simmer for about 10 minutes. In the meantime, using a sheet pan, cut a thin layer off the top of the bread and scoop out the center to form a shell for the meat mixture. Make sure the bread is laying level on the sheet pan. Layer the cheese in the bottom of the shell, add the hot mixture of meat and layer more cheese on top. Bake for 6-8 minutes until the cheese has melted and slightly brown. Remove from oven and cut in slices to serve.

Italian Sausage Grinders

I made these the other night, very tasty but I suppose I could cut back on a few calories and use turkey sausage, or another one I will try next time is a sweet italian style chicken sausage by Alfresco all natural with fresh red and green peppers, gluten free and 70% less fat.  I have cooked with this product before and enjoyed. 

Italian Sausage Grinders
Better Homes and Gardens Special Interest
Winter 2011

1 pound of hot or sweet Italian sausage
28 ounce can of crushed Italian tomatoes
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp crushed red pepper
2 cloves garlic
1 small onion, diced
1 small green pepper, sliced in strips
olive oil
4 hoagie rolls
provolone cheese

In a saucepan crumble the sausage and cook until no longer pink, drain. Add the Italian tomatoes, and spices. Bring to a boil then reduce the heat and simmer for 30 minutes or until most of the liquid has evaporated.

In a small fry pan add the oil along with the onions, garlic and sliced green pepper. Cook until almost tender.
Arrange your hoagie rolls on a baking sheet and spoon the meat mixture on top of one half of the roll, divide up the green pepper & onion mixture on top of the meat mixture and lay slices of provolone cheese on top. Broil this until the cheese is melted. Watch closely as to not burn.