Monday, June 5, 2017

Birthday Brunch & Picnic

     Somehow, both my daughter and granddaughter have managed to each have multiple birthday celebrations this year: family dinners, small celebrations, a couple of parties, and this final one for 2017, which was a birthday brunch picnic. It was a gorgeous day with blue skies, lots of sun, and temperature in the low 80s. There was a tent, a covered porch, and shade trees for those of us who don't tolerate sun well, but plenty of sun for those who do. Badminton, croquet, trampoline-jumping accompanied good friends and great conversations.
     My son-in-law bartended and made us all Bloody Mary's, Mimosas, and Blue Drinks. We had juice, lemonade, water, and the most delicious Hibiscus Tea Lemonade to quench our thirst. For food, we had a buffet brunch with pork link sausages, mushroom-stuffed mushrooms, chilled shrimp with cocktail sauce, roasted fingerling potatoes, chicken salad, wilted cucumbers, heirloom cherry tomatoes, olives, a cheese plate, assorted crackers, grapes, and a strawberry raspberry compote. There was pumpkin bread and a cardamom coffee cake - which disappeared very quickly! A couple people spotted the crumbs and asked if we had any more hiding in the kitchen. We also made 6 different quiches and those will be the recipes for today's blog.
     For our brunch, the 6 quiches we served were:
          Broccoli and Almond                                  Spinach and Sun Dried Tomatoes
          Ham and Swiss Cheese                               4 Cheeses and Fresh Herbs
          Sausage, Green Chiles, and Cheese            Caramelized Onion and Red Bell Pepper
The finished quiches are pictured at the end of this blog.

The Basics of Quiche

The Crust
     You cane make your 8 or 9 inch pie crust with your favorite recipe, or you can buy refrigerated pie dough, or even frozen pie crusts. For our party, we expected quite a few people who eat gluten-free, so we purchased frozen gluten-free pie crusts from the King Soopers Grocery store's frozen specialty freezer. We decided to make all quiches gluten-free and to instead concentrate on various type of fillings. We like to bake our pie crusts for 15 - 20 minutes in a 350º oven before we fill the pies. It's not absolutely necessary, and I've made lots of quiches without pre-baking the crust, but there's less chance of an underdone, soggy crust if you pre-bake. If you do decide to pre-bake, don't forget to pierce the crust with a fork a couple of times before baking so it doesn't puff up.

The Eggy Filling or Custard
     The filling that makes everything stick together and makes your dish a quiche is very easy to make. I use the basic proportion of 4 large eggs to 1 cup of milk. This amount is perfect for an 8" quiche with about 1 1/2 cups of filling. For a larger crust, add another egg and 1/4 cup of milk. And a note about milk: you can use milk, Half 'n' Half, heavy cream, or some combination of these. The cream, of course, will make a richer quiche (and added calories and fat), but they all work well. To make it easy, use a 2 cup measuring cup, pour in the milk/cream to the 1 cup level, add the eggs, and whisk until well-combined.

The Rest of the Filling
     Almost any type of vegetable you can think of works well in a quiche. Think of the ones you like, think of their textures and colors, and I don't think you can go wrong. Sometimes I like to pre-cook the vegetables such as potatoes, celery, rutabagas, carrots, sweet potatoes, yams, beets, etc. They wouldn't cook enough during baking and would end up being too crunchy in your finished quiche. I also like to sauté some vegetables as that changes the flavor. Here I'm thinking of onions, cabbage, and the like. But you could certainly use raw scallions, onions, minced garlic, if you like that stronger flavor. Some vegetables, such as diced bell peppers and tiny broccoli florets, sun-dried tomatoes, tomatoes, canned green chiles, and so on really don't need to be pre-cooked. Mostly, it's going to depend on how soft or crispy you like your vegetables or if you like the cooked flavor versus the uncooked flavors and textures.
     I like to put meats in my quiche sometimes. Cooked pork sausage, bacon, and ham - traditional breakfast meats - tend to work very well, but don't forget about shredded cooked chicken, turkey, pork, or beef. I also enjoy cooked shrimp and lobster and you can certainly experiment with other types of seafood or fish. Really - quiche fillings are totally dependent on your personal preferences.

The Cheese, etc.
     I think that any type of cheese that melts is delicious in a quiche. Not only does cheese add flavor, but it also adds to the richness and texture of your quiche. Depending on what else I'k adding to the quiche, I tend to like cheddar, Colby, jack and related cheeses such as Colby, pepper-jack, and the like. Sometimes I use a Mexican Cheese shredded blend. I also like the Italian Cheese shredded blend with asiago, mozzarella, parmesan cheeses, I also like Swiss cheese, but instead of shredding it, I cut slices into tiny squares and distribute them on top of other fillings. Don't forget your very soft cheeses such as cream cheese, ricotta, and cottage cheese. In the cheese category, I also think of dairy sour cream and plain yogurt which all add richness to the quiche.

Assembly
Pre-bake the crust for 15 - 20 minutes at 350º. Place the cooked meats and vegetables in the crust. Add the cheese, if using cheese. Carefully pour the eggy filling over all. Fresh herbs can be mixed in with the vegetables, cheese, or eggy filling, or can be sprinkled on top. Transfer quiche to pre-heated oven and bake for 30 - 45 minutes. The eggs will be set and the crust lightly browned. Let stand 10 minutes before cutting and serving. Quiche can be served hot, warm, or room temperature, some even taste good chilled from the refrigerator.
Pre-baked crusts filled with vegetables and
meats, ready for the eggy filling and cheese


Onion & Red Bell Pepper        Broccoli & Almond



Ham & Swiss Cheese              Spinach & Sun Dried Tomatoes



4 Cheese & Fresh Herbs           Sausage, Green Chiles, Cheese

Yummy!



Monday, May 29, 2017

Memorial Day Picnic

     Weather-wise, this has been a wild Memorial Day weekend. Saturday, it started out chilly and drizzling and then changed to cold, rainy, thunder, lightening, and hail. Three of us in our family were dance performers at the Boulder Creek Festival. We were the lucky ones because we got a little wet running from the costume-changing tent to the covered performance stage, but at least we were mostly covered - unlike our very supportive and brave family who sat on wet straw bales in the rain with only their jackets and umbrellas. Livia, Gracie, and I truly appreciate them!
     Sunday was beautiful - blue skies, warm and sunny weather. We went to a pasta dinner last night and we all ate outdoors and enjoyed it. Today, Monday, the sky was blue and the sun was out until around noon when the clouds rolled in. As of mid afternoon, there was no rain yet, but I did hear thunder. It's coming . . .  Of course, we have a BBQ picnic scheduled for dinner, so we may end up picnicking inside. You hafta roll with the punches - at least we enjoy each others' company! Besides, with all the rain we've had recently, we have pulled out of the drought-conditions. We all hope our gardens will grow as great as the weeds are growing!
     My offering for the picnic today is Wilted Cucumbers. One could rightly call these "pickles" because of the cucumbers and vinegar, but our family has always called them "wilted cucumbers." They are easy to make and are delicious year 'round - they are on our tables Thanksgiving and Christmas - but they are especially yummy in the summer because they are light and cool to eat.

Wilted Cucumbers
Makes a little over 2 cups or about 20 (scant 1/4 cup) servings

Ingredients
4 medium cucumbers
1 white onion
table salt (1/4 to 1/2 cups)
1/4 cup apple cider vinegar (or white wine vinegar)
1 tablespoon water
1 tablespoon granulated sugar
optional: scallions, garlic, carrots, bell peppers, other peppers, fresh dill, fresh basil, fresh oregano

Instructions
1.  Peel cucumbers; I usually leave a little of the dark green peel on them for a touch of color
2.  Slice the cucumbers as thinly as possible
3.  Peel the onion and cut in half; slice the onion as thinly as possible
4.  In a large bowl, place the cucumber and onion slices in a single layer and then salt that layer, repeat layering and salting each layer until all cucumber and onion is used. Note: I don't measure the salt ahead of time, I simply liberally salt each layer as I go along; I estimate that I use between 1/4 and 1/2 cup altogether
5. Place a small plate or flat bowl on top of cucumbers and onions and use something relatively heavy to help the plate press down on them
6.  Refrigerate at least 2 hours (I usually make these the night before so they're pressed overnight
7.  A couple of hours before severing, place the cucumbers and onions in a large colander and rinse really well with cold water - you want to make sure you get all that salt off, so toss with your hand or tongs and keep rinsing
8.  Place the rinsed cucumbers and onions back into the large mixing bowl
9.  In a small bowl or measuring cup, combine the cider vinegar, water, and sugar and stir until the sugar is completely dissolved
10. Pour the vinegar mixture over the cucumbers; toss lightly to coat everything, and return to refrigerator to chill completely
11. When ready to serve, place vegetables in a pretty dish and pour off the extra dressing
12. IF you have leftovers, they keep nicely covered in the refrigerator for several days

Salted cucumbers in bowl with
weighted plate on top
Translucent cucumber and onion slices
after marinating overnight

Wilted Cucumbers
ready to serve

Monday, May 22, 2017

Roast Pork Chops and Veggies

We've had quite a few days of 60-70-80-and-even-90 degrees. The lilacs have blossomed and finished, tulips are up, daffodils, jonquils, and iris have leaves but no blooms quite yet. Some of our trees have leafed out, but not all just yet. And then we got 10 inches of snow 3 days ago. Welcome to Springtime in Colorado! Today, the sun is out, skies are blue, and all the snow has finally melted, but I felt like making a winter-like dinner. Plus, it is a delicious and super easy meal.

Roast Pork Chops and Veggies
makes 4 servings

Ingredients
non-stick cooking spray
1 1/2 pounds Russet or Yukon Gold potatoes
1 1/2 pounds red cabbage (about 1/2 medium-large head)
optional: Brussels sprouts, carrots, rutabaga, parsnips, beets, pearl onions, apples
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/2 teaspoon dried thyme leaves, divided
1/2 teaspoon dried oregano leaves, divided
1/2 teaspoon garlic powder (if use garlic salt, decrease the plain salt), divided
4 bone-in pork chops (6 to 7 ounces each)

Instructions
Preheat oven to 400º
1.  Spray a large baking sheet with non-stick cooking spray
2.  In a large mixing bowl, place the potatoes which have been cut into large chunks
3.  Sprinkle with 1 tablespoons of olive oil and about 1/3 of each of the seasonings; toss well to coat all potato pieces; place potatoes along one long side of the baking sheet
4.  In the remaining oil and seasonings in the bowl, coat the other vegetables except the red cabbage
5.  Cut the red cabbage into wedges about 1/2 inch wide; place another tablespoon of oil in the mixing bowl and add another 1/3 of the seasonings; to keep the red cabbage wedges from falling apart, I hold a wedge in one hand and use a piece of red cabbage leaf as a brush to brush on the seasoned oil. Arrange the red cabbage wedges along the other long side of the baking sheet
6. Bake in preheated oven for 15 minutes
7.  While the vegetables are roasting, place the remaining tablespoon of olive oil and the last 1/3 of the seasonings in the large mixing bowl; place the pork chops in the bowl and coat with seasoned oil; place the pork chops in a single row in the center of the baking sheet - they can touch each other but not overlap - and roast for 15 minutes
9.  Turn the pork chops and red cabbage over using tongs, stir the potatoes and other vegetables, and return to the oven for an additional 15 minutes; the total roasting time is 45 minutes
10. Plate 1 pork chop and 1/4 of the potatoes and vegetables per serving

potatoes and vegetables
ready to roast
plated dinner




Note: when I make this for my husband and me, I make the full recipe. After serving ourselves half, I place the remaining food into a glass baking dish, cover with plastic wrap, and refrigerate for a day or two. To serve, remove the plastic wrap and bake the food in a 350º for 30 minutes. The vegetables will get heated through and the pork chops may brown a little to make an easy leftover dinner.

Monday, May 15, 2017

Norwegian Potluck Picnic

     I recently joined the Boulder Colorado chapter of Sons of Noway - the Vesterheim Lodge. This past Saturday, we celebrated Syttende Mai (May 17th) which is the anniversary of the signing of the Norwegian Constitution in 1814. Picnic day was gorgeous, sunny and about 80 degrees, with just a slight breeze.

Buffet - Note the kransekake
in the center of table

Kransekake 
     After a parade with people in Norwegian costumes and a presentation of the Norwegian flag, we then participated in a favorite Norwegian pastime: eating! In addition to common picnic fare of hot dogs, we had many salads to choose from including several different potato salads, sweet potato salad, cucumber salad, green salad, pea salad, fruit salad, and chicken salad (recipe below). Corn pudding, pate on crackers, and chilled shrimp completed the main offerings.

     Desserts included homemade ice-cream, chocolate cake, blueberry pie, cream puffs, cupcakes, watermelon, and  the edible centerpiece, the towering kransekake. Kransekake is made of almond marzipan-like heavy dough that is baked in special ring pans. The result is a crispy outside with a chewy but soft interior. It is almond-flavored with a sweetly delicate white icing used to help stick the tower of rings together and add a little vanilla sweetness. It's beautiful to look at and delicious to eat!


Chicken Macaroni Salad
Makes about 24 (1/2 cup) servings

Ingredients
2 cups roughly chopped chilled poached chicken
7 ounce box macaroni (tiny rings, shells, or other small pasta), cooked and chilled
3 large eggs, hard-boiled and chilled
2 stalks celery, diced
1 carrot, diced
1 cup mayonnaise
2/3 cup Miracle Whip salad dressing
1/2 teaspoon ground white pepper
1/2 teaspoon salt

Instructions
      Note: The chicken, macaroni, and hard boiled eggs all need to be prepared ahead of time and chilled for at least 
      2 hours or up to a day ahead of serving.
1.  Poach 1 skinless chicken breast and 4 skinless thighs in a small amount of chicken broth seasoned with thyme, onion, and white pepper. When poached, remove from broth, remove meat from bones, discard broth and chicken bones; roughly chop chicken meat and chill covered in the refrigerator. I make mine the day ahead of time, increasing the chicken by several pieces, poaching it in a slow cooker. That way, I had cooked enough chicken for a dinner meal the day before and enough chicken for the salad. Or, you can buy a roasted chicken from the grocery store and use the meat from that. The meat should chill for at least 2 hours or the day before.
2.  Prepare the macaroni according to package directions and chill in refrigerator for at least 2 hours. I prefer to use tiny macaroni rings. I always bring home several packages in my suitcase when I visit my family in Minnesota because I haven't been able to find them where I live. If you can't find them or prefer other macaroni, a good substitution is tiny shells or bow ties. I have put a picture of the macaroni rings after this recipe along with a photo of the finished chicken salad. Notice that I pulled out a single macaroni ring on the back of the dish so you can see how small they are.
3.  Hard boil 3 large eggs, peel and roughly chop; chill at least 2 hours in refrigerator. If you wish, you can set aside one of the eggs and slice them as a decorative topping.
4.  Dice the celery and carrot and set aside.
5.  In a medium sized mixing bowl, combine the mayonnaise, Miracle Whip, pepper, and salt and whisk together until blended. I like the combination of mayonnaise and Miracle Whip because of their different tastes. You may wish to use one or the other or substitute dairy sour cream for Miracle Whip.
6. In a large mixing bowl, combine the chicken, macaroni, eggs, celery, carrot, and dressing. Toss lightly to coat everything, taking care not to smash the delicate macaroni rings.
7. Serve chilled.
8. There is the option of adding what you like or not including what you don't. Examples of additions that I've used include radishes, bell peppers, chopped Romaine lettuce, cherry tomatoes, green onions, green beans, pecans, walnuts, slivered almonds, cashews, grapes, apple pieces, pear pieces, and berries.

My favorite macaroni rings
Chicken Salad - note the tiny macaroni
ring on the back of the dish


 This chicken salad is one of my favorites that I often bring to potluck parties. I add and subtract ingredients depending on my mood and what's available in my pantry or in the grocery store. I encourage you to do the same, but caution you to pay attention because of my experience. Years ago, I had a dinner party on a hot summer evening. I served my chicken salad and everyone said how delicious it was and what a great chicken salad it was. Later that evening after our guests had gone, I was cleaning up the kitchen and putting things away when I discovered a nice big bowl of chilled chopped chicken in the refrigerator . . . the chicken that I had forgotten to put in the chicken salad! Some world-famous Chicken Salad, indeed!!!

     Back to the Syttende Mai party - after eating, we all watched some Viking Re-enactors. Once they had demonstrated their skills and demolished each other, they called up all the kids, gave them Noodles as weapons and let them vanquish the Vikings. The kids had a blast and we were very entertained watching them burn off all the sugar they had eaten at dinner. It was a great way to end the party.

Viking Re-enactors
Kids attacking the Vikings


Monday, May 8, 2017

Cinco de Mayo

¡ Ola !
Happy Cinco de Mayo


On May 5th, we went to - ¿where else? - a Cinco de Mayo party. Though I am Finnish/English and my husband is Norwegian/Swedish and both of us were born and raised in Minnesota, why not celebrate Cinco de Mayo? After all, I marched in a St. Patrick's Day parade with my Hawaiian Hula classmates (!!!).  I love cultural celebrations and cross-cultural celebrations are the best!

This was a fun and sweet family potluck party. The weather was gorgeous, sunny and warm. Most of us ate outdoors to enjoy the evening. We had beans, refried beans, shredded chicken and beef, cheese, tomatoes, onions, roasted beets with cheese, chips, tortillas, taco shells, tostado shells, and several salsas. Oh, and delicious strawberry margaritas. I made a fruity and spicy Pineapple Mango Salsa. It's very easy to make and tastes delicious. I love Pico de Gallo, Salsa Fresca, Picante Sauce, and other tomato-based salsas, but this one is excellent and a welcome addition to your table. Here's the recipe:

Pineapple Mango Salsa
makes about 5 cups

Ingredients
2 cups (about 10 ounces, peeled and pitted) diced ripe mango *
2 cups (about 10 ounces, peeled and cored) diced ripe pineapple *
1/2 onion (red, yellow, or white), peeled and diced
1 whole jalapeño pepper, stem removed, most seeds removed, minced **
1/2 cup (about 20 stems with leaves) cilantro, mostly leaves roughly chopped
juice from 2 limes (about 1 1/2 tablespoons)
Kosher salt, to taste

Instructions
1. Prepare the mango and pineapple by dicing the peeled fruits into small pieces (think of fresh salsa you eat to get an idea of the size)
     * If you don't know how or don't want to peel, pit, core the fresh mango
        and pineapple, you can find these fruits in the refrigerated cut fruit
        section of most large grocery stores
2. Dice the onion into small pieces
3. Prepare the jalapeno:
     ** Remove the stem end of the jalapeno pepper and remove most of the
        seeds and white pith; you can use all the seeds and pith if you like
        your salsa hot - I like to leave a few seeds to add a little heat. Finely
        dice the pepper. I use disposable gloves while handling the pepper,
        especially the seeds and pith
4. Chop the fresh cilantro, removing most of the stems and using the leaves for the salsa; a few stems are OK if you chop them finely
5. Combine the mango, pineapple, onion, jalapeno, and cilantro, tossing lightly to combine
6. Squeeze the lime juice over all and add a dash or two of salt to help enhance the flavors
7. Toss everything lightly
8. Cover and refrigerate for at least 1 hour, up to 24 hours is even better!
9. Serve with chips, or use as accompaniment to roast pork, chicken, or grilled beef steak

ingredients
Salsa!!!















Monday, May 1, 2017

Whole30 Cleanse Program

Whole30 Cleanse Program
WHY?!
by guest blogger Karin Hoskin


So a friend of mine posted on Facebook that she was about to do a second round of the Whole30 cleanse. Her decision to do it at all was based on the fact that she wanted to do a cleanse, but only if it allowed coffee and bacon . . . Whole30 does. I liked how that sounded so I committed to doing it also . . . and I committed my husband, my mother-in-law, my teenage son, and pre-teen daughter. Was I crazy? Yes. Did we do it? Yes. And no one starved.


The basic concept is to eat meat, veggies, and fruit. No dairy, no grains, no sugar....for 30 whole days. We already don’t eat wheat with three of us being extremely gluten reactive. We LOVE dairy, but were wondering if my daughter has an allergy to dairy. Oh, and we eat too much sugar, probably way too much sugar, especially after I realized that sugar is in EVERYTHING. Even bacon. Yep, sugar is in most commercial bacon brands.


We are cooks in our family. I love to cook, my mom loves to cook, and my mother-in-law loves to cook. And we are good cooks, yep, we cook really well. But there is always room for growth, so I took it upon myself to try new recipes during the 30 days and we have definitely found some new favorites. One if them is a super simple ‘Bistro Breakfast’, recipe as follows:


Bistro Breakfast
Feeds 4

1 (10 oz) package of bacon (Pederson’s is sugar/sweetener free bacon found at Sprouts Grocery)
1 head of curly endive lettuce
8 eggs, poached (directions at end of recipe)


For the dressing:
1 ½ tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon prepared Dijon mustard
¼ teaspoon minced garlic (about 1 medium clove)
salt & pepper to taste

Cook the bacon until crisp, drain, then set aside
While bacon is cooking, wash and tear up the lettuce leaves
Toss the lettuce with dressing, divide the lettuce, placing on 4 plates
Crumble the cooked bacon on top
Top each salad with two poached eggs and serve immediately

Poaching Eggs
There are many YouTube videos of poaching eggs, but basically I lightly spray or oil a frying pan and add about 2 inches of water, bring to a soft boil and crack the egg into the water, I sprinkle salt and pepper, then gently use a metal spatula to make sure egg is not sticking to the bottom of pan, cover and check in about 1 minute later, when done to your liking (traditionally it's right after the clear egg part turns white, so the yellow part is still very runny), use slotted spoon to remove the egg. You can poach more than 1 egg at a time, but you need to do it quickly as the eggs cook very fast.






Here's a recipe for a dinner that was fast, easy, and delicious:


Broccoli Chicken
Feeds 4

1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
Coco Aminos (or I have used Tamari, which is a wheat-free soy sauce, or soy sauce; Coco Aminos is a little sweeter and less salty)
Vegetable oil or peanut oil for stir frying
2 big heads of broccoli, trimmed and cut into florets
1 sweet onion, peeled and sliced into bite-sized pieces
1 cup roasted salted cashews (optional)

Marinate the prepared chicken in Coco Aminos for at least 30 minutes
Stir fry the chicken, broccoli, and onion until chicken is cooked and vegetables are fork-tender
Add the cashews and cook until warm
Use Coco Aminos, Tamari, or Soy sauce for additional flavor




I served pineapple and kiwi for dessert afterword!



We continue to basically eat Whole30 with a few allowances. I buy regular ketchup, because the sugar/sweetener free stuff is gross. We have homemade pizza usually once a week, but we don’t also have lasagna the day before and macaroni and cheese the day after . . . so we’re trying to be conscious of not eating so many grains and so much cheese. As far as sweets or alcohol goes, we eat and drink treats, but very consciously, meaning that we’re not eating handfuls of crappy candy, but savoring a beautiful tasty chocolate truffle. Or rather than drinking a few beers, we now enjoy one really amazing local small batch brew, a very nice wine, or a specialty cocktail.  


Monday, April 24, 2017

Tea Party

I attended a potluck tea party yesterday. It was 75 sunny degrees outside, lilacs and tulips in full bloom in Boulder CO, and the trees beginning to leaf out. It's a tough time for those with allergies, but a beautiful spring day is wonderful. Here's a photo of the table and the napkins, which were originally white, but dyed with sawdust (!) to this lovely yellow color.











What is it about a tea party with friends and family that is so elegant, nice, and satisfying? Maybe it's that we dress up a little, use special dishes and serving pieces, food that's not everyday fare, or the tea itself. Whatever the reason, it was special and we intend to make this a regular event.

For tea, we had cucumber tea sandwiches, watercress and cream cheese sandwiches, and egg salad sandwiches, homemade scones and homemade lemon curd, homemade crumpets and butter, broccoli and Swiss cheese quiche, chicken salad, assorted crackers, pavlovas (meringues) with fresh fruit sauce and whipped cream, and chocolate mini-cupcakes which were festively decorated.



I brought a cold chicken salad. Here's the recipe and photo. This recipe is what I made for yesterday, but you can add, subtract, or change ingredients as you wish - it's very versatile!

Cindy's Chicken Salad
Makes 8 (3/4 cup) servings

Ingredients
1/2 boneless, skinless chicken breast (about 12 ounces)
4 chicken thighs (about 24 ounces altogether)
1 cup chicken broth or stock
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 onion, cut into chunks, peel included
1 carrot, cut into large chunks, and some carrot greens if you have them
1/2 cup fresh celery leave
1 clove garlic, sliced
3/4 cup mayonnaise
3/4 cup mayonnaise-style salad dressing (I use Miracle Whip)
1/2 teaspoon ground white pepper
1 teaspoon lemon juice
1 large stalk celery, sliced
2 hard-boiled eggs, roughly chopped
1 cup red or green seedless grapes, cut in halves or quarters

Instructions

  1. Poach the chicken in the broth, thyme, pepper, salt, onion, carrot, celery leaves, and garlic. This should take about 15 - 20 minutes, depending on the thickness of pieces.
  2. Remove chicken, cool for about 15 minutes and then continue cooling in the refrigerator. This step can be done a day ahead of time, keeping the chicken refrigerated. Discard the poaching broth and vegetables (or freeze to add later to soup, if you're thrifty!).
  3. When ready to assemble the salad, remove the skin, bones, and visible fat from chicken thighs, and shred or roughly chop into pieces; shred or chop chicken breast; set chicken aside.
  4. In a medium mixing bowl, combine mayonnaise, salad dressing, pepper, and lemon juice; whisk until smooth; set aside.
  5. In a large mixing bowl, combine chicken, celery, and dressing, tossing lightly to coat.
  6. Fold in eggs and grapes, tossing lightly to combine thoroughly.
  7. Place chicken salad in a serving bowl or on individual plates.
Notes: This recipe is very forgiving, so feel free to make your own changes.  Some ideas:
  • If you like a tangier dressing, replace the salad dressing with creamy ranch dressing.
  • Really like veggies? Add broccoli, cauliflower, onion, scallions, carrots, cucumbers, green beans, chopped lettuce, bell peppers, etc.
  • If you like, add cut sweet, dill, or bread and butter pickles, or olives (green, Nicoise, black, kalamata, etc.).
  • Not crazy about grapes? Try apples, tangerine segments, dried cranberries or cherries, pineapple, ripe pitted cherries, melon, strawberries, raspberries, blueberries, blackberries.
  • I like the combination of light and dark meat chicken because of the taste and texture difference; breast meat tends to be drier and less fatty, and dark meat has a bit more flavor and is juicier. Use the combination or one or the other you prefer. If you don't want to poach the chicken, use a ready-cooked chicken from the grocery store and shred the meat. It's easier to shred or cut the meat if the chicken is cool or cold. 
  • Go nuts! Add cashews, slivered almonds, walnut, pecans, peanuts. Macadamias and hazelnuts are good too, but be sure to use chopped nuts.
  • What about coconut? Hmmmmm - yes!
  • If you want to make this chicken salad stretch farther or include more carbs, follow the above steps and toss with cooled or chilled cooked pasta. I use tiny ring macaroni, but you can use small shells, small rotini, small penne, elbow macaroni, and so on. You'll probably have to make a little extra dressing, depending on how much pasta you add.


Peace, Love, and Yumminess

Saturday, April 22, 2017

Welcome 
to
Cindy B's Potluck blog

 I began this blog back in 2014 and then went on a hiatus. I had just retired, did some traveling, a lot of sailing, and then had major computer problems. I spent a lot of time in 2015 and 2016 volunteering at Tacoma General Hospital - which I loved.  I managed to get sidetracked into volunteering, knitting for charity, playing water volleyball, and hanging out with friends, and I lost track of my blog 😕.

2016 was a Truly Challenging Year and I am so relieved and glad that it is over! I proclaim that 2017 will be different - a Year of Awesome Fabulosity! That includes getting back to blogging and other types of writing. To underscore just how different 2017 will be, I have switched from using a PC (for decades) to a Mac. And that's just the beginning.

I'll blog about everyday cooking, festive holiday meals, family dinners, and recipes.  I'll also blog about restaurants, food trends, farmers' markets, and new food finds. Coming soon is my first guest blogger, my daughter, who will describe her experience with a detoxing, cleansing, habit changing, month long program called the Whole30® Program. If any of you would like to be considered as a guest blogger, let me know!

This is a weekly blog, posted every Monday. I may include extra blogs every now and then; next September/October, you'll see several posts from me while I attend the International Food Bloggers Conference in Sacramento. I have attended this conference before and it was so informative and so much fun! There are great speakers, interesting vendors, and lots of friendly bloggers who attend. If you think you might be interested, Google IFBC 2017.

Peace, Love, and Yumminess!