Pistachio Fluff/Watergate Salad

 Hello!  It is AH-MAZING to be back with you all!  I took a much-needed, unexpected break, but I am refreshed and am excited to share this recipe with you.

This is kind of a retro recipe, and probably thousands have shared it but here we are.  I have seen this salad so many time, but....  I have sisters who are OBSESSED with all things cottage cheese (which I LOATHE) and I can't trust a stinking salad they make because it always has cottage cheese in it!  The short story is, if they ever offered it, I was too scared it involved cottage cheese and never partook, so to speak.

Fast forward to 2 weeks ago, my beloved Uncle Tom passed away.  Love you Uncle Tommy!  We were at his funeral dinner and I saw said salad.  I decided to try it.  I asked one of my least trusted cottage cheese sisters if it was in there and she said, "NO, it is pistachio fluff", because that was supposed to increase my trust in her.  We sat down, I took a deep breath and tried it.  MIND BLOWN.  How simple of a recipe could be so good is beyond me!  I came home, told my husband and he asked me to make it.

Sister number 1 told me how to make it and here we go!

• 1, 3.4 oz box of INSTANT pistachio pudding.  Don't try to make the cook and serve work. It won't!
• 1, 20 oz can of crushed pineapple WITH the juice, don't you dare drain it!
• 1 oz container of whipped topping (you can always make your own, I stayed true to the retro version)
• 2-3 cups of marshmallow but my inner child used the whole bag.  WHAT? She is naughty!
• 1/2 cup pistachios, walnuts or pecans (optional)

Now it is this easy.  Combine the pudding mix and pineapple WITH juice until completely combined and nice and green!  Fold in the entire container of whipped topping.  Now the marshmallow thing, was all just a happy mistake.  Let your inner child measure the marshmallows.  Sprinkle in your nuts if you are choosing to use them and make sure the entire thing is well combined.  Cover and refrigerate for at least 1 hours.  

Now I won't tell you if I am or am not eating some for dinner right now as I type this but I can just vouch the longer it sits the better it is.  

I have seen this served as a side dish, a dessert, I mean what matters is that you actually eat it! Am I right?

I hope you enjoy, don't forget to watch the video on my YT channel, and hit FOLLOW on this page!  So glad to see your beautiful faces!

ENJOY!

Sweet and Tangy Macaroni Salad

Don't freak out.  You aren't imagining it.  It is me.  Four months later, I have come back to life.  You guys, SO much has been going on, I know I keep saying that but in all seriousness, it is one thing after another, it doesn't even seem real.  On a happy note, we are moved into the new digs and loving it!

I have been busy cooking all the old favorites.  Just making it homey and comforting while we settled in.  I have a full stocked pantry and my my husband noticing my abundance of dried macaroni I guess, had macaroni salad on his mind.  Notice the pasta in the photo, there are 2 kinds.  Hey, I always tell you we keep it real around here and I only had 1 of each kind so I did two kinds!  You can match your pasta or use what you have on hand.  This makes a huge batch, it really does.  He asked for specifics and you may or may not recognize much of this recipe as being my Donna's Secret Recipe Potato Salad, recipe.  He asked that I add a few things and so I gave in after probably what is now months of him asking and made it.  It turned out delish and I wanted to share it with you.

Some of these flavors may have you questioning my ability to make good food, but trust me, it just works.  Don't take my word for it, George will tell you!  Shall we?

Remember this is a big batch and this pasta will suck up everything, so trust me!

2 lbs short cut pasta
30 oz jar of Hellmann's
3 T yellow mustard
3/4 cup sugar
1/4 cup milk
1 cup carrots (shredded or grated into strips and then cut like I did)
1 dozen eggs, hard boiled
1 to 1 1/2 cups finely chopped dill pickles  (don't cheat and try to use dill pickle relish!)
salt and pepper to taste

Mix mayo, mustard, sugar, milk and salt and pepper in a bowl.  Whisk until smooth and creamy.  I suggest having your eggs hard boiled and peeled and cut ahead of time, same with your pickles and carrots as well.  It will work best to mix the dressing in a bowl that is large enough to hold your entire batch of macaroni salad.  Prepare the pasta last and cook until al dente.  Use the lowest cook time suggested (10-12 minutes, go with 10).  Drain and pour directly into the sauce.  Add in eggs, carrots, and pickles and stir to combine.  Refrigerate at LEAST 6 hours before serving, overnight would be even better. 

It is so good to be back!  Look out for more new recipes, and join me on FB, Instagram, Twitter and YouTube!

If you enjoy this recipe, you may also like:
Blue Cheese Potato Salad
Almost Aversa's Macaroni Salad
Crabby Macaroni Salad
My Mom's Macaroni Salad 

Caprese Garden Salad

I am sitting here listening to old songs my husband and I used to jam to in the truck while driving down the Atlantic City Expressway, heading to the beach.  Life living near the shore.  Loved it.  I miss the beach, not much compares to the peaceful crashing of waves on the back bay, or sitting on the beach at night, watching boats roll in and out.  Good memories...

Anyway, back to food, and this salad.  My husband wanted a salad, emailed me what he wanted in it, and as any good, obedient (oh that word is gonna get to some of you) and loving wife would do, I did it.  Holy salad shooter Batman we have a winner!  This will serve 6 as a starter or side salad, and 4 for a meal.  Toss on some grilled chicken and BAM, lunch!  BAM, deliciousness.  BAM, everyone will ask you to make it again and again!

Seriously though, caprese salad is like my number 4 favorite food of life, and making into a garden salad with some other additions, is just the bomb.  Make this, make this now.  I admittedly love salad, and admittedly, I could eat salad everyday.  THIS salad, I don't want, I NEED.

Thank you to my darling hubby for that beautiful email that changed our salad lives forever!  Academy award contender?  I love you babe, thanks for all you do to support me in my general misadventures of life.  I bet all those years ago when we had the windows down in your truck, listening to Phil Vassar, wind blowing, sand in our butts.........you never knew I would be such a pain, eh?

2 heads of romaine lettuce
1 pint cherry or grape tomatoes
4-5 large basil leaves, fresh (if using dried, 1 tbsp) torn or chopped small
1 8oz ball of fresh mozzarella diced or use smaller mozzarella "pearls"
1/2 cup grated Parmesan cheese
1/4 tsp salt
fresh black pepper
1 T dried Italian seasoning
3-4 T olive oil
3-4 T red wine vinegar

Chop or tear romaine and place into a large bowl.  Add in tomatoes, basil, mozz, parm, salt, pepper and Italian seasoning.  Give it a good toss and then drizzle in your olive oil and red wine vinegar.  Though I give a measurement it is really just on a "to taste" basis.  Give another toss and serve.  Oh man, this is a fabulous salad.  Props to the hubby.  My man genius!

ENJOY!

BEST Taco Salad

Let's talk taco salad.  I mean, most are about the same old same old.  Don't get me wrong, I LOVE, LOVE taco salad.  I have a few stipulations.  No beans, no onions and no beans, in case you already forgot.

Oh wait, HEY everyone!  How rude of me to not greet  you properly, this taco salad just gets me all confused inside, and I can't think straight.

OK, but seriously, other than my daughter in law joining our family and the beautiful twin grand littles she carried and birthed, this taco salad is right up there with the top reasons I love her so much.  She is kind and has a heart the size of Texas and all that mushy stuff to, but this salad.  Have I mentioned I LOVE her taco salad?

She made it for me yesterday.  A lot of it.  Which is exactly how much of it I ate.  This is not your ordinary taco salad, or, at least to me it isn't.  It is the BEST which is why I named it that!  It has a couple of unexpected flavors that just work beautifully.  You might think to yourself, "really, in a TACO salad??" and the answer is yes.  Just do it, try it, now!

Here is what you need:
1 lb. ground beef, browned and drained
1 head of lettuce (this will obviously vary so just close your eyes and pick one)
1 medium cucumber
1 pint grape or cherry tomatoes, halved
2 cups shredded cheddar cheese
1 bottle Catalina dressing
1 lg back of Nacho Doritos

Get out a large bowl, you are going to need it.  Chop your lettuce and slice your cucumber.  I like to slice the cucumber in half rounds.   Cut your tomatoes in half and toss them in as well, add in meat and combine.  Add in 1/2 cup shredded cheese and mix again.  Start adding in the Catalina dressing a little at a time until you reach the amount you think you want. (usually about 10 ozs)  Now crush up half the bag of Doritos and add them in along with the rest of the cheese.  Let chill about 2 hours before serving.  NO, it does not get soggy.  I know someone is going to ask, so just to clarify!  And don't skip the cucumbers, they are divine in this.  I think grilled chicken or ground chicken would be fantastic too!

ENJOY!

Fresh Green Bean Salad

Sounds light and refreshing, doesn't it?

Now we all know I am not known for health food recipes, or even really, remotely healthy recipes, but occasionally I give it a go.  Let's be honest, we are all, wait... MANY of us are trying to live healthier, be lighter, and more active and I am no exception to that idea.  I just happen to like to cook  really delish stuff that might not be the healthiest choice.  That will not change, however, I will be trying to incorporate a few healthier dishes as well.  

This will be perfect for the summertime.  If you have a garden it will be even more awesome.  Nothing is more gratifying than strolling out to your backyard crops and picking fresh veggies, that you have planted, nurtured and grown, to feed yourself or your family.  I mean, it doesn't get much better than that as far as foodies go!  This salad is a great side dish,  and I have a feeling it will accompany a few grilled chicken breasts or steaks this summer!  It is also perfect for a bbq or picnic, no mayo to worry about!

You can certainly add finely minced onion to this recipe, and you could use fresh garlic.  Nobody but me in my family enjoys raw garlic, so I opted for garlic salt (2birds 1 stone ya know).  Keep that in mind when you are making that choice for the recipe. Here we go!

1 lb. fresh green beans, (ends snapped and cut into approx. 1-2 inch long pieces)
1 medium cucumber, diced ( I did NOT peel mine but feel free to do so if you like)
1 pint cherry or grape tomatoes, halved

Dressing:
3 tbsp. olive oil
1 tbsp. red wine vinegar
1/3 tsp. garlic salt
1/4 tsp. black pepper

Bring a medium pot full of water to a boil.  Add in a generous amount of salt and add your green beans.  Let boil for 4 minutes.  No longer!  Drain them into a colander and immediately toss them into a bowl of cold water and some ice.  This is an, "ice bath" and "shocks" the green beans so they stay bright green and immediately stop cooking.  You want them crisp tender.  (I hate that phrase fyi).  While they are being shocked into submission, take care of your tomatoes and cucumbers and put into a large bowl and then, make your dressing!

To make the dressing, add all ingredients into a small bowl.  Whisk to combine and set aside.

Drain green beans again, and then dump into a clean, lint free kitchen towel.   Make sure they are all dry and then add them to the large bowl of tomatoes and cucumbers.  Pour your dressing over and toss those veggies quite a few times to get them all coated.  Now you can serve this immediately but let me assure you, if you make this the night before, or even 2 hours before, and you chill it, they will come!   It is one of those dishes, the longer it sits, the better it gets!

Enjoy my friends! 

(Almost) Aversa's Macaroni Salad

I would say this is a copycat recipe, except it isn't.  It is THE recipe.  They gave me the recipe.  So I didn't copy it, I made it.  The real deal.  No fakin' the funk here friends. 

In case you don't know about Aversa's.  They are an amazing Italian Bakery/Deli, in south Jersey.  I got addicted to their macaroni salad, while we were home during my husbands father's illness.  They make the best Pinoli cookies ever and were OUT the day I went to get my goods to bring home! 

Anyway, the ironic thing is, that for 35 years, I have refused to put a single piece of macaroni in my mouth from any mac salad other than my moms.  It is just the way it is, she makes the best and there is no two ways about it in my mind.  You know what got me to try this mac salad?  The pasta shape.  My absolute favorite.  Cavatappi.  It will suck me in every SINGLE time. 

The reason I say "ALMOST" is because, the only thing to make this better is sitting at my mother in laws table, enjoying family while throwin' it back.

This is such a simple recipe, you won't believe that it tastes as good as it does.  Love it or lump it, this is my new go to mac salad.  The End.

1lb spiral pasta  (cavatappi or whatever your brand calls it)
1 stalk of celery, finely minced
1 small carrot, grated
1/4 cup, finely minced onion
2/3 cup Hellman's
salt and pepper

Boil your pasta in WELL SALTED WATER.  You should always do this, but in this case, it is part of the flavor so be generous!  Cook pasta just to the low end of the time range.  If you over cook the pasta, you are doomed.  Cook until al dente.  Drain when done and quickly rinse with cold water.  This will help stop the cooking and you don't want it overcooking into mush.  This will also help cool the pasta for refrigeration.  In a large bowl place the pasta, and add all other ingredients.  Toss and toss and toss.  That amount of mayo is perfect for the amount of pasta even if it doesn't seem like it.  Taste for seasoning and add salt and pepper to taste.  Refrigerate at least 2 hours before serving. 

Easy, isn't it?  I told you!

Your "Aversa, Aversa, you hurta my purse-a" Chefwannabe

Garlic Parmesan Croutons

Salad, glorious salad!  Regardless of if you prefer, iceberg, bib, romaine, dandelion, spinach, or wild greens, it is the season for a refreshing, crispy salad!  And every great salad deserves a great crouton as its crowning glory!

How many of you buy croutons?  Are you the same ones who throw out stale old bread?  Well, your day has arrived.  You paid for that bread, now USE it!  Why buy store bought croutons when you have all the making for the best croutons you have ever eaten at home?  Personally I am a fan of the crouton, some people are not.  I think it is like eating the best piece of garlic bread, crusty and crunchy  with your salad, only you don't have to put one down to eat the other, you can do it at once! I love little else better than a salad full of fresh veggies, and some boiled eggs.  Add a little grilled chicken and I am over the moon!

These croutons are easy and delicious.  DO NOT feel like you have to go buy french bread.  I used plain bread kids, stale bread that would have otherwise become breadcrumbs in the freezer.  French bread gives you a fabulous result but, heck, so do hamburger buns.  Use whatever bread you have on hand!  They will go rather quickly, so make sure to keep on eye on them and even give them a flip or toss if you like halfway through cooking. 

3-4 slices of french bread, 1 inch thick and cut into cubes

5 tbsp butter

1 ½ tsp garlic powder

1 tsp dried Italian seasoning

½ tsp onion powder

2 tbsp finely grated Parmesan cheese

Preheat oven to 375. Get out a cookie sheet and set aside. Put cubed bread into a large bowl. In a microwave safe bowl, melt your butter, add seasonings, garlic powder, Italian seasoning, and onion powder. Stir to combine. Pour over the bread cubes and toss until all the cubes are coated well. Spread onto a cookie sheet in a single layer and sprinkle over your Parmesan cheese.  Bake for 15-20 minutes. Check often to make sure they aren't burning!! Let cool completely and serve!

 

Your "no green rings around my hardboiled eggs yolks please"chefwannabe

 

 

 

 

 

 

 

Blue Cheese Potato Salad

As most of you have probably noticed by now, this blog is really a family affair.  I am blessed to have a great husband great family who share their recipes, their food and their ideas!  I truly am thankful.

My husband works with a great group of people.   He is always discussing and sharing food ideas with them and Tyler, who works with my husband emailed me this potato salad recipe.  He was telling my husband how amazing it was, and wanted me to try it.  It is a newspaper clipping so I am not sure who the originator is, however I made a few changes anyway.  I wanted to use a few things I had on hand and sort of change up a few things so my husband would eat this.  I don't do blue cheese, so I counted on his refined palette (did I really say that?) to give me the bottom line on this one!  And yes honey, I was KIDDING.  I know he is on his lunch break at work, reading this.  I KNOW he is. 

This recipe calls for minced onion, I grated mine, you all know how hubs and I roll when it comes to onions.  It also called for a particular kind of blue cheese, and honestly I don't think it matters.  It also called for small red potatoes, to boil them, slip the skins off and dice them.  Oh for the love.....just use plain potatoes!  Make sure to add the dressing while the potatoes are still warm, so they soak it all in!  Oh wait I forgot, I substituted dijon mustard for country dijon (grainy) mustard.  And I omitted lemon juice, because you all know, I don't do lemon juice in anything savory.  No. Can. Do. 

My husband says, and I quote, "possibly the best potato salad I have ever eaten".  So there ya go.  Give it a try!! 

Blue Cheese Potato Salad
2 lbs potatoes (peeled and cubed)
4 slices of bacon (fried to crispy and drained)
2 tbsp grated onion
1 tbsp Dijon mustard
1/2 tsp garlic powder
2 tbsp sour cream
1 tbsp canola oil
2 tbsp Hellman's
2 tsp cider vinegar
Salt and Pepper to taste
4 ounces crumbled blue cheese of your choice

Fill a medium pot with water, salt liberally and add in potatoes.  Bring to a boil and cook for 5-10 minutes depending on the size of your cubes.  While they are cooking, in a small bowl add in grated onion, mustard, garlic powder, sour cream, canola oil, Hellman's, cider vinegar and salt and pepper.  Whisk until combined and set aside.  Drain potatoes and put back in the warm pot.  Pour in dressing and carefully toss, don't break up the chunks!   Add crumbled bacon and blue cheese in and continue to mix.  Refrigerate at least 4 hours before serving. 

I hope you enjoy this potato salad.  Thank you Tyler for sharing your recipe!!

Your "it is almost picnic time" chefwannabe

 

Summer Cucumbers

Did you have to help in the garden as a kid?  Boy we did.  In a family of 12, gardens became a large source of our food, ALL year.  My mom canned and froze dang near everything.  Tomato sauce, juice, spaghetti sauce, diced tomatoes, whole tomatoes.  She would can, 200 qts of dill pickles and some bread and butter pickles.  Green beans, carrots and relish were also canned.  Green peppers, corn, and onions were frozen.  Picked beets were canned.  I could go on and on.  Fruits were canned and frozen as well.  We had to hoe, weed, dig, water, and pick.  I knew how to snap green beans before I could talk I think! 

Cucumbers were always my favorite.  We would sneak them out of the garden and eat them in vinegar and with salt.  We would take a salt shaker to the garden and steal tomatoes too!  What great memories.  I have grown into less of an outdoor girl but none the less I enjoy vegetable gardens!  Oh we even had potatoes a few times.....I had forgotten that until now.

This recipe is so much a part of my childhood.  My mom had one bowl in particular she would put the cucumbers in to sit with a random plate and huge bottle of vinegar to force out the liquid.  I can remember meals where we had sliced tomatoes, cucumbers, corn on the cob, maybe some green beans.  and that was it!  That was a summer meal at my house!  I loved it and I still do.

I know that this is easy.  It is very simple, but sometimes the simplest things are the tastiest.  I like to put up recipes for beginners, and readers in other countries.  I think more than anything it is the method with this recipe that makes it so good.  I can remember my mom slicing these SO thin.  No, she wasn't OCD at all.  I swear each slice had to be the same thickness and the actually had to be the same THIN-NESS.  She was meticulous about crazy stuff like that!  Sorry ma......but we both know it is true!

I used about 10 medium sized cucumbers.  Much of this recipes is to taste but I will give you the amounts I used on these "cuc's" as we call them at our house!

10 medium cucumbers
1 onion sliced
salt
1/2 cup vinegar
1/2 cup sour cream (optional)

Peel cucumbers and slice.  I use my food processor but if you don't have one no worries.  Use a big bowl and slice a few then put them in the bowl, put on a layer of onion, salt GENEROUSLY and keep going.  Do this until all cucumbers are sliced and use all the onions.  (I went light on the onions, I don't like raw onion but I like the flavor it lends)

You will think you are going to die from high blood pressure with the amount of salt you are using but remember, we are drawing out liquid and you will drain that liquid off so you are good.  Put a plate of the top facing down, one that fits close to the edge and then put something heavy on top to weigh it down.

I let these sit for a good 3-4 hours, draining off the liquid as it accumulated.  They can go a lot longer with no problem.  It makes the cucumbers crunchy but limp which I love!  After you have drained them you simply add your vinegar and mix.  You can use any vinegar you want, I prefer apple cider.   You will know if you didn't use enough salt, because the bite of the vinegar will be overpowering so USE ENOUGH SALT!!   If vinegar is all you want on them which is the way I eat them you are done!!!  ENJOY!

Creamed Cucumbers
Do not add vinegar, add 1/2-3/4 cup sour cream and then just 1 tbsp vinegar.  Mix until thoroughly combined!  Now, you can enjoy YOUR version!!

And can I just warn you the longer these sit in your fridge the better they become!!!  I am certain most people have their own versions of this exact salad but this......is the Smith version!!

Your "cucumbers make the world go 'round" chefwannabe
 

My mom's Macaroni Salad.....kinda

Ok, ok, so I have made fun of my mom and her cooking plenty of times.  She always made lots of good things.  Seriously she did.  Roast beef jerky every Sunday to the point I can't stomach it as an adult.  Who doesn't love that?  Sorry mom, just kidding.  Kinda.  She did make meatballs the size of your fist, that were awesome. She also made fried chicken that rivals the best ever made and this simple macaroni salad that I just love. 

 

I have admittedly changed a couple of small things.  My husband is making me confess one of the changes that never happened.  I cooked 3 extremely crispy pieces of bacon, to, ya know...crumble on top.  But  *insert almost incoherent mumbling*..I accidentally ate them.  WHAT????  It WAS an accident.  He said they accidentally must have fallen in my mouth and then had some other completely inappropriate analogy for these kinds of "accidents".   It is like 2 hours later and he keeps randomly saying, "Only one thing could have made that better.....BACON".  I was in the shower and he knocked on the bathroom door to tell me.  Whatev....that is my intelligent answer.


I believe my mom uses the ranch dressing packets, however I used my own dry mix, that I have a recipe for and concocted my own.  You will need 1 1/4 cups in total.  Here is what I did if you are using your own ranch dressing mix:


2 tbsp Ranch Dressing Mix
3/4 cup sour cream
1/2 cup mayo
1/2 cup milk 
Combine and set aside. 

You could use ranch dressing right out of the bottle, 1 1/2 cups or until it is "enough" for you.  

Here is what else you will need:

3 cups UNcooked pasta (shells)

1 cucumber, peeled and diced

6 ounces cheddar cheese, cubed (I used mild)

1 large tomato diced (or more)

Cook your pasta according to package directions.  Drain. While draining go against every single pasta rule you have ever learned.  RINSE it with cold water!  Just so you don't put hot pasta into your nice cold mix.  Drain well.  

Add veggies and cheese to your bowl.  

Mix in dressing and pasta.  Mix well and chill for at least 1 hour.  Overnight is best.  


If you like you can top with crumbled bacon.  Unless yours accidentally falls into your mouth too.  You can also top with green onion, parsley or nothing at all!  Paired with my moms amazing fried chicken you have a 4th of July meal at the Smiths!!


Enjoy my friends!!

Your "bacon is good"chefwannabe

Chris

PS  .....it was no accident.

Chicken Salad WITH Options!

"The American form of chicken salad was first served by Town Meats in Wakefield, Rhode Island in 1863. The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon and grapes. This became such a popular item that the meat market was converted to a delicatessen which still stands to this day."

So lets talk chicken salad.  I was never a fan of chicken salad, mainly because I remember it as drowning in mayo, full of onions, and under seasoned.  I love you mom, lets just clarify... its nothing personal!  You, by the way have learned 2 important facts about me, I hate onions AND mayo.  I eat them both when necessary but never choose either for ingredients if I don't have to.  Smell mayo sometime, really, try it, tell me that unless you knew what it was you would choose to put it in your mouth.   Anyway after moving back to Nebraska, my sister made chicken salad one night and I decided to try it.  I loved it, and have made some of my own variations.  Karen the glory is yours sistah!

It seems chicken salad has become sort of trendy these days.  What used to be a cheap and cheerful quick sandwich salad or salad served up in a bed of iceberg is suddenly expensive and gourmet.  How do you prefer it?  On a bed of salad greens?  A toasted bun or toasted bread?  In a wrap?  Its not just your plain old chicken salad anymore folks, its CHICKEN SALAD!   I want to share my recipe with you, on ONE condition.  You must try the recipe this week, with new additions you have NEVER tried before!

It all starts with the chicken.  I prefer white meat chicken for my chicken salad and I prefer my chicken cut into cubes, not shredded like a pack of hungry wolves got ahold of it first.  If you can, buy your chicken ON the bone and thaw it out before roasting.  Line your baking sheet with tin foil for easier clean up and liberally drizzle your chicken, skin on, with olive oil, salt and pepper.  Don't be skimpy on any of these seasonings!  Roast your chicken at 300 degrees for approx 1-1 1/2 hrs, or until clear juice runs from them.  People always think chicken breasts or white meat is dry.  News flash, ONLY if they are OVERcooked!  Never eat chicken that is not fully cooked.  Remove from your oven and let come to room temperature before DE-boning and cutting up.  You will want approx 4-5 cups of chicken cubes.  

Add to your bowl of chicken..

1/2 cup of REAL mayo (Hellman's)

1/2 cup sour cream

As always....salt and pepper to taste.

Combine thoroughly.

Now, is where your options come in.  Yes people, you have choices in your chicken salad!  There are many choices for add-ins.  Maybe you can try something you have never tried!  Some of these add-ins you will not have thought of, or think you don't like.  I urge you to step outside your safe zone, and go wild!  I know, I know, for some of you that's tiring to even think about, and for some of you its the scariest thing you have encountered in the last 12 months but I know you can do it!  For your add-ins you will need 1/3 cup of your chosen items.  Here are some of my suggestions, all tried and delish!

*Capers 

*Celery

*Hard boiled egg

*Mustard

*Halved grapes, green OR red.  No seeds please!

*Onions (white, yellow, green, chives, leeks) chopped finely or grated in

*Sliced or slivered, almonds or cashews

*Olives (sliced)

*Grated carrots

These are my suggested add-ins.  Consider using several and serving them separately so you have your basic chicken salad and your family or friends can add in their own choices.   

Now for your choice of herbs.  Here is a good rule of thumb.  If you use fresh herbs, use 3 tbsp. if using dried, use 1/3 as much, so 1 tbsp.  

*Tarragon

*Dill

*Parsley

*Rosemary

*Thyme 

*Lemon juice  (no bottle stuff)

These, again, are my suggestions for possible herbs that would be delish with chicken, in your salad.

Regardless of how you are serving your chicken salad, I urge you to try something different this time.  Like..one of my favorite things, butter lettuce also known as Boston Bibb.  Its hydroponically grown, and you will find it with your regular lettuce in a clear plastic container.  Its buttery and so good!  Also if you choose to add a slice of beautiful fresh tomato and you have no more in your garden....try an heirloom tomato!  Maybe it will be purple or brown or green or a few different colors in one!  They taste great and will make good conversation around your supper table.  

Well, there you have it.  Everything you need to know about Chicken Salad!  I mean, did you know it could be so exciting and versatile?  I challenge you to make it for lunch or dinner this week.  Let me know what you chose and how you like it or what you might do differently next time!  Use the comments below to share what you do with your chicken salad!

Have a great week, work hard, sleep good, and eat well!

Your friendly chefwannabe

Chris

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Almost Like Mom's Coleslaw

Happy Labor Day Weekend! 

 

 For so many this means school is about to start (or has started) and the fall weather is coming soon!  Since I didn't start this blog until after the summer, I decided to hurry and post a recipe for something maybe you could use for your Labor Day weekend picnics!  COLESLAW! 

Can I be honest?  I hate coleslaw.  To me, its always some various shade of dingy white, or appears to have no dressing on it at all.  Raw cabbage isn't my favorite thing, so it just seemed unnecessary to even eat it.  Oh but I forgot, at all diners, EVERYTHING comes with a damn side of mystery cabbage in a cup.  Have you ever stopped to think how long its possibly been in their walk in fridge?  Gross.  

Many years ago my husband informed me of one of his food indulgences, ready?  A slice of ham, topped with a pile of coleslaw.  Only thing is, it has to be "like my mom made it".  I have one word.  SWEET.  Everything she made him was, sweet!  He gave me some random ingredients he thought she put in it and I went to town.  I used sugar the first couple of times but it was to grainy, so I went to a simple syrup.  I think I have mastered the coleslaw my husband claims is the ultimate coleslaw.  It has mayo in it, that alone is enough to keep me away like its the plague.  I even have to buy the shredded cabbage mix and then food process it until its basically unrecognizable as cabbage.  I have found however, many people who like it this way.  Here it is....

Almost like Mom's Coleslaw

2-14ounce bags of shredded coleslaw.  Use a regular head if you like, shredded was on sale.

Dressing
1 cup of Hellmans Mayo
Simple Syrup  (1/2 cup sugar and 3 tbsp water dissolved in a small saucepan then let cool completely)
2 tbsp vinegar of your choice (I have also used pickle juice!)
1/4 cup milk
salt and pepper to taste

Put shredded cabbage in your food processor and process until it is in smaller bits.  Place into a large bowl.  Prepare dressing and add to cabbage, mix thoroughly.   

Refrigerate at least an hour before serving.  I like making it the day before.  I just made a batch for Sunday supper tonight and it will have been in the fridge only 3 hours.  

Like I said, this is on the sweet side.  I never had to pay attention to how much of anything I was putting in food until this blog.  I feel so grown up.  It scares me.  

So my husband says this slaw is awesome on top of burgers and BBQ sandwhiches but ham RULES. Whatev....


I know this is short but I wanted to get it posted quickly.  Look for a new blog tomorrow......

LET THERE BE SLAW!

Your "Labor Day Slaw" chefwannabe,

Chris