Chicken Salad Sandwiches

 

Lately I've been craving summer and all that it entails.  Just the thought of getting a tiny burn on my cheeks and nose puts me in a good mood.  One huge summer activity in our family is getting the boat on the lake and spending the day skiing, swimming, or sometimes even just docking the boat and enjoying the beautiful day under a tree.

One of the most enjoyable parts of the day are the epic picnics that my mom packs.  This woman's ability to pack an amazing spread will go down in history.  Always so much food, always an abundance of paper and plastic ware and everything is always delicious!  

One item that I continuously request now are my mom's chicken salad sandwiches.  I didn't know how much I liked chicken salad until the day I tried hers.  What baffled me was how simple they were to make.  No secret ingredients, no complicated technique.  Just good fresh ingredients, light mayo and seasoned salt, that's it!  And it's amazing every time!

As a quick side note, I don't actually measure my ingredients when making stuff like this.  These are estimates.  But don't sweat it, do everything to your own personal taste, I don't think it's possible to screw this up.

Chicken Salad Sandwiches

Ingredients

3 cups chopped cooked chicken (I use rotisserie)

1/2 cup chopped celery

1/2 cup chopped red pepper

1/4 cup chopped green or red onion

1/4 cup chopped almonds

1/4 cup dried cranberries (optional)

1/2 cup chopped apple (only do this if you plan to serve it immediately.  If not either omit, or add right before serving, otherwise it will make salad watery)

1/2-1 cup light mayo (add or subtract according to how creamy you'd like it.)

1 tablespoon Seasoned Salt (add or subtract to taste, I like mine fairly strong)

Pepper to taste

Directions

In a large bowl combine all ingredients except mayo, seasoned salt, and pepper.  In a small bowl, mix mayo, seasoned salt, and pepper and add to salad.  Toss to coat.  Serve either on a bed of lettuce, sandwich bread, or croissants that have been split lengthwise. 

Lemon Blossoms

 I've never considered myself much of a girly girl.  My hair and makeup rarely takes longer than twenty minutes, I say 'dude' way more than I should, and I consider having to wear skirts and high heels some kind of medieval torture.

But, that doesn't mean that I don't like to be pampered, and if I have the funds, you best believe that I'd be getting myself massaged, facialed, and manicured on a regular basis.  So, when I found out that the youth in our church wanted to throw a spa party, I was on. board.

To my absolute delight, I was assigned to bring spa treats.  Where do I even begin?  I wanted something sweet, and dainty, and bite sized.  The perfect treat for primping.  Lemon blossoms?  No brainer.

 How can you not love a bite sized morsel of sunshine?  These take no time at all to make, are cute as heck, and taste so sweet and bright that you might actually see cartoon birds tweeting at your window.  Make them and enjoy dude!

Lemon Blossoms
By Paula Deen

Ingredients

1 (18.25 oz. box) yellow cake mix

1 (3.4 oz.) instant lemon flavored pudding mix

4 large eggs

3/4 cup plus 3 tablespoons vegetable oil, divided

4 cups confectioners' sugar

1 tablespoon lemon zest (about 1 lemon)

1/3 cup fresh lemon juice

3 tablespoons water

 

Directions

Preheat oven to 350 degrees. Spray miniature muffin pans with nonstick cooking spray. In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of the batter into each muffin tin, and bake for 12 minutes. Turn the cakes onto a cloth towel.

In a medium bowl, sift confectioners' sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible. Place the cakes on a wire rack with wax paper underneath to catch the drips. Let the glaze set thoroughly before storing in an airtight container.

 

Mushroom, Corn and Poblano Tacos

My husband and I went to The Melting Pot last night to celebrate his good news.  He's been wanting to go FOREVER, and thanks to some wonderful friends who provided a gift card, we were finally able to.  I was a little hesitant about it, not that I don't love dipping a variety of tasty morsels into delicious hot grease, please, that's what dreams are made of!  But, since the holidays, I've been trying a lot harder to eat healthier, and cheese and chocolate fondue, unfortunately, do not fit into that category.

But, as the young kids are saying, YOLO!  This was, after all a celebration!  So I dunked, and dipped and laughed the night away with my husband, sans kids, an absolute treat that we do not get to enjoy often.

But now the cheese and chocolate high has worn of and I'm suffering from what can only be described as a Fondangover.  You pretty much treat it like a regular hangover, take Advil, no loud noises, lots of water and keep the lights down.  And now the only thing I'm craving are crispy, cool veggies that have not been swimming in a vat of oil and wine (not that there's anything wrong with that.)

These veggie tacos are just the ticket to feeling like myself again.  Meaty mushrooms and flavorful black beans, corn and poblano peppers, topped with a soft, salty queso fresco make for a mouthful of freshness and nutrition.  They are quick to make and delicious for any time of year, but especially for days when you may be waking up with shame from late night fondippery.

Mushroom, Corn, and Poblano Tacos
Cooking Light November 2011

Ingredients

2 tablespoons olive oil, divided
1 (8-ounce) package presliced mushrooms
1 cup prechopped onion
1 teaspoon dried oregano
1 teaspoon bottled minced garlic
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
1 poblano chile, chopped (about 1/2 cup)
1 1/2 cups frozen whole-kernel corn
1 (14.5-ounce) can no-salt-added black beans, rinsed and drained
 1/4 cup salsa verde
1 tablespoon fresh lime juice
1 teaspoon hot sauce
1/2 teaspoon salt
8 (6-inch) corn tortillas
3/4 cup (3 ounces) crumbled queso fresco
1/4 cup chopped fresh cilantro
1/4 cup light sour cream
8 lime wedges

Directions

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms to pan; cook 4 minutes, stirring occasionally. Add remaining 1 tablespoon oil to mushrooms. Stir in onion and next 5 ingredients (through poblano); cook 4 minutes, stirring occasionally. Add corn and beans to pan; cook 4 minutes, stirring occasionally. Remove pan from heat; stir in salsa and next 3 ingredients.

2. Heat tortillas according to package directions. Divide vegetable mixture evenly among tortillas. Top each tortilla with 1 1/2 tablespoons cheese, 1 1/2 teaspoons cilantro, and 1 1/2 teaspoons sour cream. Serve with lime wedges

Per Serving (one serving is 2 tacos): 390 cal, 14.4g fat, 15.6g prot, 56.6g carb, 9.8g fiber, 

Five Spice Chicken with Jade Rice

 

It's been a very good week for our family.  After the disappointment of not getting accepted in a surgical residency last year, Glenn got in for this year!  We're heading to Loma Linda California this summer!  It's quite the move, going from New Jersey to California, but we're so relieved and excited about the adventure. 

But now we talk about food, which today is this wonderful Five Spice Chicken that I found on Rebecca's blog a few months ago.  I adore dinners like this, rich in flavor, nutritious, but also quick and easy to make, perfect for the weeknights.  I think the five spice powder is completely underused, it's such a gorgeous aromatic spice, which is perfect for chicken.   


Five Spice Chicken with Jade Rice
From Chow and Chatter

Ingredients

Chicken

1/2 teaspoon 5 spice powder

1/2 teaspoon ginger/garlic paste

one tablespoon rice wine vinegar

2 tablespoon soy sauce 

dash of sesame oil 

6 bone-in chicken thighs and drumsticks

Rice
1 cup cooked rice
1 cup spinach
2 cloves of chopped garlic
2 eggs whisked a little with a pinch of salt and pepper
dash of soy sauce
1/4 an onion chopped

Directions 

Combine the ingredients for the chicken marinade and marinate the chicken in it for 2-3 hours.

Roast in oven, covered, at 350 for 20 minutes and then another 15- 20 minutes uncovered.

For the Jade fried rice, saute the garlic and onion until soft. Add the spinach until cooked down.   Add rice, cook to combine, about 3 minutes.  Add egg and stir until egg is completely cooked.

Tortellini Chicken Soup

 IT'S SO COLD!

Like, cut you to the bone, punch you in the face cold.

I've actually caught myself having quick pep-talks with myself before stepping outside.  The other day my son told me that I can be brave before walking out of the grocery store.

Apparently the fear was all over my face.

Cold must be my kryptonite.

 But cold weather isn't all bad.  It gives full permission to wear oversized hoodies and sweatpants.  It's great weather to snuggle up to someone you love with a hot cup of tea and bowl of popcorn.  And let us not forget about comfort food, namely soups.

Soups really are healing aren't they.  They warm from the inside out.  And even though I'm more partial to thick chowder-style soups, when you have a broth this flavorful, it's hard to resist.  That with big pillowy tortellini to fill your belly makes for a great mood enhancer during these frigid cold days.

Tortellini Chicken Soup
By Favorite Family Dinners

Ingredients

Nonstick Cooking Spray
12 ounces skinless, boneles chicken breast halves, cut into 1/2 inch cubes
6 cups reduced sodium chicken broth
1/2 cup slived leek or chopped onion
1 tablespoon fresh grated ginger
1/4 teaspoon saffron threads, slightly crushed (optional, but it does add great flavor)
1 9-ounce package refrigerated tortellini or ravioli of your preference
1/2 cup fresh baby spinach leaves or shredded fresh spinach

Directions

1.  Lightly coat an unheated large saucepan with cooking spray.  Heat over medium high heat.  Add chicken; cook and stir for 3 minutes.  Carefully add broth, leek, ginger, and if desired, saffron.

2.  Bring to boiling.  Add tortellini or ravioli.  Return to boiling; reduce heat.  Simmer, uncovered, for 5 to 9 minutes or until pasta is tender, stirring occasionally.  Remove from heat.  Top individual servings with spinach.

Serves 4

Per Serving: 222 cal, 3 g fat, 21 carb, 3 g fiber, 29 g prot

Buffalo Chicken Pasta Salad

I'm going through a bit of a Buffalo Chicken obsession right now.  If it even slightly resembles the flavors of the classic chicken wing, I have to have it, or pin it :)  Who in the world though that chicken, drenched in hot sauce, smothered in blue cheese would be so good?  I don't know, but I sure would like to give whoever it was, one heck of a high five.

I found this wonderful salad on Shelbys page a few months ago and I've been in love ever since.  I've been known to whip up a huge bowl, and enjoy it for lunch every day until it runs out.  And I'm always sad when that day comes.

The flavors of this salad go so perfectly together.  The sauce has a great kick, thanks to the hot sauce and is balanced out with the pungent blue cheese.  It's spicy, but not too spicy for kids.  It's creamy, it's crunchy, and it really hits the spot when you need a savory dish full of flavor.  It's the perfect side dish for pot lucks and picnics, even if they are on your living room floor in front of the TV :).

Buffalo Chicken Pasta Salad
By Grumpy's Honey Bunch

Ingredients

8 oz dried rotini pasta, cooked according to package directions
2 stalks celery, diced
1 green onion, thinly sliced, including green top
1/3 cup roasted red pepper
2 cups cooked chicken, cubed (I used canned chicken once when I was in a hurry, it turned out great)
1/2 cup Mayonnaise (I used low-fat)
2-3 tablespoons Frank's Red Hot Sauce (use according to taste, I like a lot, but if you're feeding a crowd, you may only want to do 2)
1 teaspoon Worcestershire Sauce
1 tablespoon roasted red pepper brine (the juice the peppers are in)
2 tablespoons crumbled Gorgonzola cheese

Directions

Mix pasta, celery, onion, roasted red pepper and chicken in large mixing bowl.  Set aside.

Mix together Mayonnaise, hot sauce, Worcestershire sauce, red pepper brine and crumbled Gorgonzola cheese. 

Toss mayo mixture with pasta mixture and chill.  Enjoy

Greek Yogurt Blueberry Banana Bread

Feeding kids is tough!  My kids are not necessarily the pickiest eaters, but they LOVE sugary sweets, and I am constantly looking to replace their desire for a cookie with a carrot or an apple.  But I also don't want to constantly deprive them, they're still kids and I'd like for them to enjoy something tasty and sweet.

Which is why I'm always happy to find recipes like these.  Low in fat and processed sugar, but still a colorful, sweet treat.  I packed this in my kids' lunchboxes and they both loved it.  Talk about a win win!

Greek Yogurt and Blueberry Banana Bread
From No Sugar Sweet Life

Ingredients

1 1/2 cup Whole Wheat Pastry Flour

3 tablespoons Whole Wheat Pastry Flour

1 1/2 teaspoon Baking Powder

1/2 teaspoon kosher salt ((optional))

1/2 cup Brown Sugar (or 1/4 cup agave nectar)

1 teaspoon Vanilla Extract

3 Large ripe bananas 

2 Eggs

6 ounces Chobani Vanilla Greek Yogurt (or Blueberry)

1 cup Blueberries (fresh or frozen)

Directions

Preheat oven to 375 degrees.  Start by combining flour, baking powder, salt in a large mixing bowl.

In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.

Add eggs, vanilla and brown sugar� mix thoroughly.

Add greek yogurt

Whisk until everything is well combined and there are no lumps.

Pour the wet ingredients into the dry ingredients, and mix until just combined.  At this point, fold in the blueberries.

Pour batter into a greased loaf pan and distribute evenly.

Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean.

Transfer to a cooling rack and (try to) let the bread cool for at least ten minutes before slicing.