Southern Living Chicken Salad

Today's dinner was this yummy chicken salad from the Southern Living Cookbook that I borrowed from my mom more than 15 years ago. There were so many good recipes in it that she very graciously said that I could keep it. Thanks Mom!


Chicken Salad

4 cups cooked, chopped chicken
2 cups thinly sliced celery
3/4 cup mayonnaise
1/4 cup whipping cream (I don't keep this on hand and have never added it)
1/4 cup sweet pickle relish
2 Tablespoons minced or grated onion
1 Tablespoon lemon juice
1/2 teaspoon salt
pepper to taste

Combine chicken and celery. Combine remaining ingredients, stirring well; add to chicken mixture and toss well. Cover and chill.



As you can see, we love to have this on croissants. Easy and delicious, I really need put this on our menu plans more often!

A Time to Plan

I haven't been doing this for months and months, I think since our schedule got off track somewhere around April '10, but tonight the Lord prompted me to start planning our menus again.

I grabbed my trusty binder, headed over to Crystal's to print a planning sheet, then sat down and had our week planned in under 10 minutes! My trusty red binder contains all my recipes printed from the internet along with tips for planning, cooking items completely from scratch, and all of my previous monthly and weekly menus. I was able to plan so quickly by simply going through the pages that had been hastily tucked into the front of the binder over the past year; family favorites that we haven't had for awhile and a standard that we never tire of.

Menu planning is also a bit easier right now because I am only planning dinners (the larger meal at midday) since Dear Sons and I are on a diet and will be having our meal replacement shake for two meals (in this case breakfast and supper), while daughter likes to make breakfast for herself and Dad.

So what are we having this week?

Sunday: Chicken Salad on croissants with fruit salad
(recipe from Southern Living Cookbook)
Monday: Mulligatawny Soup with Na'an bread
(recipe from Sunset, copied while we were at my aunt's house)
Tuesday: Quinoa with Chicken and Black Beans
(recipe from Allrecipes.com)
Wednesday: Veranika with Rye bread and veggies
(recipe from my Mennonite cousins!)
Thursday: Meatballs & mushroom gravy over rice with vegetable salad
(meatball recipe from Alton Brown)
Friday: Curry Chicken Pot Pie with salad
(based on recipe from Alton Brown)
Saturday: Homestyle Brown Rice Pilaf with individual meat loaves
(pilaf recipe from Allrecipes.com)
Sunday: Crock Pot Oriental Beef and Broccoli over rice
(recipe from Biggest Book of Slow Cooker Recipes)

I will try to post recipes and photos this week to add to Our Favorite Recipes.

Best Triple Ginger Cookies

Posted especially for my Heritage family who enjoyed these cookies at church this morning!

I was never exposed to ginger (except the powdered stuff) as a child, and as a young grown-up I didn't try it because it sounded strange. A friend made a gingerbread cake many years ago, with fresh ginger in it. I raised my eyebrow but tried it because she also made some scrumptious lemon curd to go with it. Being a lover of all things lemon, I gave it a shot. From that first bite ginger became of wonderful friend of mine!

This is a great gingersnap recipe which I use as is, except that I load it with fresh grated ginger and chopped candied ginger, too, to make them over the top good! As I frequently do, if I go to the trouble to make something wonderful like this, I usually double it so that there is plenty to share. I think my friends appreciate that :-)

Grandma's Gingersnaps (from Betty Crocker)

1 cup shortening
1/4 cup butter
1/3 cup molasses
1 2/3 cup sugar
2 eggs
4 cups all-purpose flour
3 tsp. baking soda
2 tsp. cinnamon
1 tsp. each salt, ground cloves, ground ginger
fresh grated ginger and chopped candied ginger, at least 3/4 - 1 1/2 cups of each, depending on your taste

additional sugar

1. Heat oven to 350 F. Melt short. and butter in small saucepan over low heat. Allow to cool 15 minutes.

2. Mix shortening, molasses, sugar and eggs in large bowl until well blended. Stir in remaining ingredients except additional sugar.
(You can bake cookies now or refrigerate the dough for later)

3. Put additional sugar into small/med. bowl. Shape dough into 1 in. balls; roll in sugar. Place about 2 in. apart on ungreased cookie sheet.

4. Bake 10-12 minutes or until set. Cool 1 - 2 minutes; remove from cookie sheet to wire rack. Makes 4 to 5 dozen cookies.

For Extra special cookies: melt three 6 oz. packages of white chocolate/baking bar with 1 T. shortening. Dip half of cookie into chocolate and place on wax paper until chocolate is set.

Enjoy!

Thai Coconut Chicken

This is from a Gluten-free cookbook I have. Really flavorful - it was gone in no time and one of the children even wrote "It's Really Good!" on the recipe page. ;-)

Thai Coconut Chicken

1 green chili, seeded and roughly chopped
1 sm. onion, roughly chopped
3 (+++) cloves garlic, chopped (I added at least 1/2 a head - we LOVE garlic)
3 cups fresh cilantro
2 tsp. Thai fish sauce
1/4 tsp. ground turmeric
1 stalk lemongrass (now available at Raley's!), roughly chopped
grated zest and juice of 1 lime
2 tsp. superfine sugar
1/2 in. piece fresh ginger root, roughly chopped (again, I more than doubled this because we LOVE ginger, too!)
4 skinned boneless chicken breasts
1 TBS peanut oil (I just used veg./olive oil)
2 cups chicken stock/broth
1 can coconut milk
salt and pepper to taste
roughly chopped cilantro for garnish

1. To make the curry paste, put chili, onion, garlic, cilantro, fish sauce, turmeric, lemon grass, lime zest and juice, sugar and ginger in food processor and blend until smooth, scraping mixture down when necessary.
2. Cut chicken into small pieces and season lightly. Heat oil in large saucepan and gently fry for 5 min. (You want to sear the chicken on the outside but not fully cook it.)
3. Put chicken stock and curry mixture in a separate pan and bring to a boil. Cook uncovered for 15-20 minutes.
4. Add chicken and coconut milk to curry stock and cook for about 20 minutes until chicken is very tender. Garnish with cilantro and serve with fragrant rice or rice noodles.


Yummmmm- delicious!

Chicken Enchilada Casserole

Especially for Mrs. Mincy!!

Combine:

• 2 cups diced chicken
• 2 cans cream of chicken soup OR 1 can each cream of chicken and cream of celery (may wish to use low sodium)
• 8 oz. sour cream
• 1 T. dehydrated minced onion
• 1 small can diced green chilies

Grease 9x13 dish. Tear 4-6 flour tortillas into bite sized pieces and line bottom of dish. Spread 1/2 of chicken mixture carefully over tortillas and top with grated Monterey Jack cheese. Repeat tortilla, chicken and cheese layers. Bake about 45 minutes at 350F or till bubbly in the middle. Remove from oven and allow to stand to 10-15 minutes (this makes cutting and serving much easier)

This dish freezes well after preparing (before baking).


Shared with me by my sister-in-law Debbie many years ago, this easy and delicious casserole is a favorite of the children and I!

Corn Tortilla Chicken Lasagna

I’ve made this twice now, and while it is a bit time consuming to put together, it makes two 9×13 dishes and is so delicious it’s worth it.

For your consideration and enjoyment!

Corn Tortilla Chicken Lasagna

• 36 corn tortillas
• 6 cups cooked, cubed chicken breast (about 3 lbs.)
• 4 cups pinto beans
• Three 16 oz. jars of your favorite salsa (I use La Victoria: one mild red, one mild green, and one medium red — use what you like. )
• 4 cups sour cream
• 15 oz. can ripe olives, sliced
• 3 cups shredded Monterey Jack or Pepper Jack Cheese
• 3 cups shredded Cheddar Cheese

Prepare two 9×13 in. baking dishes with non-stick spray and arrange 6 tortillas in each dish; then top tortillas with 1 cup chicken, 2/3 cup pinto beans, 1 cup salsa, about 9 evenly spaced dollops of sour cream, 1/2  cup Jack and 1/2 cup Cheddar cheese.  Repeat layers two more times, adding the sliced olives to the third layer before adding the cheeses.
Cover dishes and bake at 350F for 30 minutes.  Uncover and bake 10-15 minutes longer or until cheese is melted and sides are bubbly.  Let stand for 10 minutes before serving.  Makes two, 12-15 serving casseroles.

High Protein Blueberry Muffins

This is the day which the LORD hath made; we will rejoice and be glad in it. Psalm 118:24

It's a beautiful morning here with the sun shining brightly, the birds calling and the sound of the leaves rustling in the breeze. Although my house is still a mess, I am just trusting the LORD and focusing on only what is the next thing. I cannot do it all at once - all I can do is the next thing, and do it cheerfully.

We did our bible reading together this morning and then the children got started on schoolwork while I made these delicious muffins. Daughter said they were better than our Peanut Butter Muffins. Young son who loves all things blueberry said that we should just add blueberries to the Peanut Butter Muffins. ;-) But both he and middle son thought these were better. My two cents is they are both great - they are just different and it depends what you are in the mood for!

Now I'm off to assign chores and schoolwork then start working, one clutter spot at a time, on cleaning the house.

The LORD is my strength and song, and is become my salvation. Psalm 118:14

High-Protein Blueberry Muffins

• 1/4 c. butter, softened
• 1/3 c. brown sugar, packed
• 1 egg
• 1 1/2 c. whole wheat flour
• 1/3 c. wheat germ
• 1/4 c. dry milk
• 1 1/2 t. baking powder
• 1 c. milk
• 1 c. blueberries, fresh or frozen
• Crumb Topping (see below)

In bowl, cream together butter and brown sugar. Beat in egg. In another bowl, combine all dry ingredients, mixing well. Add dry ingredients alternately with milk to the butter mixture. Stir until combined but do not overbeat. Fold in blueberries. Fill greased muffin pans evenly with batter. Sprinkle Crumb Topping gernerously over each muffin. Bake at 400F for 20 minutes. Allow muffins to cool a few minutes in pan before lifting out.

Crumb Topping: Combine 1/4 c. brown sugar, 1/3 c. whole wheat flour, and 1/2 t. cinnamon. Cut in 1/4 c. butter until crumbly, like sandy pebbles.

Marvelous Millet Muffins

We try to include as wide a variety of grains in our diet as often as we can. And millet is certainly one of the easiest to include with its mild flavor and abundance of uses. Click HERE to read so much more about this versatile grain and all of the health benefits it carries!

One of the ways we use millet for breakfast is this great recipe for muffins that I found a few years ago.

Millet Muffins

• 2 1/4 c. whole wheat flour (part flax meal if you like, see note below)
• 1/3 c. millet
• 1 t. each baking powder, baking soda, salt
• 1/4 c. brown sugar
• 1/2 t. cinnamon

Mix all dry ingredients in large bowl

• 1 c. buttermilk
• 1 egg
• 1/2 c. vegetable oil (a light olive oil if you prefer)
• 1/4 c. honey

Add wet ingredients to dry ingredients and stir until just moistened (no more dry spots). Add whatever dried fruits or nuts you like - currants, raisins, cranberries, apples, apricots, walnuts, almonds, pecans, etc.

Pour into 16 greased muffin cups and bake at 400F for 12 minutes.

The millet in these muffins is like a tiny nut crunch, Yummy!

NOTE: To boost the nutrition in these muffins, I regularly will substitute 1/4 - 1/2 cup of flax meal for an equal amount of flour.

Malay Chicken Wings

Does the card above give you an indication of

• A.) How long I've had this recipe?
• B.) What a messy cook I am?
• C.) That this is one of our all-time favorite recipes?

YES to all of the above! If you can read the recipe, you'll notice that it uses two pounds of chicken wings, the half tray (8x6??) It has been years since I've made that amount! I used to double it when the boys got a bit older, then I tripled the sauce because everyone wanted extra sauce to put on their rice. For the past six months or so, even that wasn't enough and at the end of the meal everyone complained it was gone, or husband would ask the next day "Aren't there any leftovers?" So tonight, I sixtupled it - which means two large four+ lb. trays with plenty of extra sauce!! (Yes, for those in the know, the misspelling of sixtupled is intentional.) Wow! Even all my hungry boys can't fnish that!

So here is the basic recipe doubled, for those with the average family, because my husband could eat the single recipe by himself! But please know that you can halve it or even double this if your family is large enough!

Malay Chicken Wings

• 1 pkg. chicken wings (about 4.5 lbs. )
• 1/2 cup peanut butter - creamy or chunky, whichever you prefer
• 2 T. brown sugar
• 1 1/2 - 2 T. of curry powder
• 1/2 t. ground cumin
• 6 T each lime juice (or lemon) and soy sauce
• 5-6 cloves of garlic, minced or finely chopped (some grated ginger is also very good if you like ginger)

Cut chicken wings at the joints and discard tips. Rinse in strainer and set aside. In large bowl, mix all remaining ingredients until smooth. Stir in chicken to coat. At this point you can leave it to marinate in the fridge for overnight, for a few hours, or you may use it immediately.

To bake, set oven to broil. Spread chicken in large foil-lined pan (metal cookie sheet or baking pan) and broil chicken 4-6 inches from heat for 7-8 minutes, then turn chicken over and broil for 7-8 minutes more. Serve over rice and ENJOY!!

Green Chili and Hominy Soup

An easy and delicious soup that I made last week. I have a great Sunset Mexican Cook Book that I've used a few times already this year to make soups which kind of inspired this soup. Sunday, I was tired, we'd been out most of the day, and I wanted something easy for dinner. Luckily I had gotten some meat out of the freezer earlier that day. A quick check of the cupboard and the idea for this soup came to me -- similar to some others I've made, but then again not.

This recipe makes a full 6 quart stockpot of soup. Adjust as you see fit. Also, my husband likes meaty soups. You are free to use less meat or even no meat to suit your family/budget.

Hen's Green Chili & Hominy Soup

• 2.5 pounds boneless pork or beef, cut into 1" cubes
• vegetable oil or olive oil
• 6-10 cloves of garlic, chopped coarsely
• 1 large onion, chopped
• large can (28 oz.) each of Diced Tomatoes, Green Chili Enchilada Sauce, Hominy
• 1 quart water
• 1-2 t. Cumin, adjust to taste
• 1t. garlic powder
• 1 1/2 T. beef bouillion or beef soup base

Add a bit of oil to large stockpot and heat to med-high/high. Brown meat, a little at a time, in hot oil. (You want to sear and brown the meat quickly - this is why small batches are essential - keep it moving in the pot.) Remove browned meat from pan (place in bowl until later) and let pan get hot again before adding another batch of meat. Repeat until all meat is browned. Then, with all meat in reserved bowl, add the chopped garlic and onion to stockpot with just a bit of oil. Stir frequently for 2-3 minutes, until they start to brown. At this point, reduce heat to just above medium and add remaining ingredients, along with reserved meat, to stockpot. When it comes to a boil, reduce heat to med-low and allow to simmer uncovered for 1 hour. (You want it gently bubbling, not actively boiling) Taste the broth and add more seasonings if necessary.

The soup is shown sprinkled with cheddar cheese and the cornbread I made. Warmed corn or flour tortillas would also be nice.

Best Brownies

We've been making these brownies for over a decade now. They are an easy treat that I can have in the oven in no time when guests are on their way, or something I make late at night when everyone has a desire for some dessert and there is no dessert to be found! They are delicious, chocolate-satisfying, and versatile, too.

Best Fudge Brownies

Prepare your pan - and this will determine what kind of brownies you have. A true 9x13 pan will give you thinner brownies. I have one that measures about 8x12 that gives me brownies like in the picture - just over an inch thick. For thicker brownies use a 7x11 pan (but I wouldn't go any smaller than that otherwise your brownies will be too thick and take longer to cook through to the middle.) Okay - back to the beginning. Prepare your chosen pan by buttering it. Turn oven to 325F.

In mixing bowl melt 1 cup of butter, either in microwave or double boiler style over boiling pot of water. When melted, stir in 12 T. cocoa powder with a wooden spoon (I think this may be about 1/3 c., but I've measured it this way for so long it is just habit now ;-) {Oh, by the way - it looks totally delicious at this point, just silky chocolate! For a little fun, offer a taste to the children and see how they like it - just a tiny finger dip though! My children only went for this one time - after that they always asked "Have you added the sugar yet?" } Now add 2 cups of sugar, stirring until mixed well. Stir in 1 t. vanilla and 4 eggs, one at a time, mixing each egg in thoroughly before adding the next one. At this point, you may add a good spoonful of peanut butter to the batter (about 1/2 c.), which not only adds flavor to the brownies, but makes them thicker and chewier too. YUMMM! Then add 1 cup of flour, again mixing well.

At this point you could be done and they make wonderful brownies by themselves - OR you could add whatever kinds of chips/nuts you have on hand or your heart desires. Semi-Sweet Chocolate Chips, Milk Chocolate Chips, White Chocolate Chips, Butterscotch Chips, Peanut Butter Chips, peanuts, almonds, walnuts, pecans, cashews, etc.

Fold your extras into the batter and spread in pan. Bake at 325F for 28-35 minutes, depending on your pan and how you like your brownies - longer for smaller pan, shorter for larger pan - Brownies are done when the top is dry and center is mostly firm to the touch - a little give but not a gooey give, okay?

Enjoy!!

(Originally published @ henandchicks.typepad.com)

Popover Pizza

Not a lot of time for dinner tonight - we're going stamping! - so I made one of our favorite's, Popover Pizza.

A really simple recipe and easy to double, which I do so that we can have some for lunch tomorrow!

This is from The Southern Living Cookbook that I borrowed from my mom about 11 years ago. I hope she doesn't want it back anytime soon. ;-) As always, the first time I make a recipe I follow it exactly. Then if it is good enough, we tweak it and make it our own - so what follows is essentially the Southern Living recipe with a few little changes made by the children and I.

Popover Pizza

• 1 lb. mild italian sausage
• 1 large onion, chopped
• 3-6 cloves of garlic, minced
• 1 15 oz. jar pizza sauce
• 1 sm. can of mushroom pieces, or 1 cup fresh mushrooms sliced
• 1 15 oz. can olives, sliced
• 2 cups shredded mozzerella cheese
• 2 eggs
• 1 c. milk
• 1 T. vegetable oil
• 1 c. flour
• 1/4 t. salt
• 1/2 c. grated parmesan cheese

Cook sausage, onion, and garlic in large skillet until meat is browned; drain fat. Add sauce - after pouring sauce from jar, add about 1/4 c. of water to jar and shake to get remaining sauce then add that to the skillet also along with mushrooms and olives. Stir well and simmer 10 minutes.

While sauce is simmering, beat eggs, milk and oil in bowl until foamy. Add flour and salt, beating with wire whisk until smooth.

Spoon meat mixture into a lightly greased 9x13 dish, then sprinkle with mozzarella cheese. Pour batter over meat mixture. (Yes, it is very thin and looks like nothing at all, but trust me - it will be wonderful!) Sprinkle with parmesan cheese. Bake at 400F for 30 mintues, or until the top is puffed and golden brown. Cut into squares and serve hot. Serves 6.

NOTE: This is just a great basic recipe that you can adapt to fit your family. Whatever you may like on your pizza, go ahead and put it in! When I double this, I add 1 lb. ground beef and 1 lb. of sausage to stretch the sausage. I cook the meat mixture all together but mix the crust ingredients separately so that they are equal. You could also add spaghetti sauce and some diced tomatoes (without the olives) for a more Spaghetti-type dinner. And the crust on this is so easy and delicious that I can imagine it poured over any kind of meat/vegetable mixture - like chicken and broccoli with cheddar cheese. Delicious!

(Originally published @ henandchicks.typepad.com)

Chocolate Cherry Chip Cupcakes

These are super-easy to make and are a delicious surprise! I made these this morning for our Valentine's Treats!

This recipe comes from one of my favorite books when I need something easy, chocolate and crowd pleasing - The Chocolate Cake Mix Doctor.

Chocolate Cherry Chip Cupcakes

Preheat oven to 350F. You will need to place paper muffin liners into 2 (1 dozen each) muffin tins.

In large bowl, mix with a wooden spoon 1 box of chocolate cake mix (Devil's Food, Milk Chocolate, or Chocolate Fudge), 1 can (21 oz.) cherry pie filling, 2 large eggs, 1 tsp. pure almond extract. Stir quickly and well to break up the cake mix and thoroughly combine the ingredients. Then stir in 1 cup of semi-sweet chocolate chips.

Spoon batter evenly into the 24 prepared muffin liners. Bake cupcakes for 20 minutes - they are done when they spring back when lightly pressed. Cool cupcakes on wire rack. NOTE: you can also use this exact same recipe to make a cake. Grease and flour a tube/Bundt pan, and bake for 45-50 minutes or bake in a 9x13 pan for 30-35 minutes.

The perfect glaze for these is Martha's Chocolate Icing (also in the Cake Mix Doctor book.) In small saucepan, place 1 cup sugar, 1/3 cup butter and 1/3 cup milk and cook over med-low heat, stirring until mixture comes to a boil. Boil for ONE minute, stirring constantly. (If you don't boil it long enough, it will not set up, if you boil for too long it will turn into a thick fudge-y layer on the cake instead of a melt-in-your-mouth glaze) Remove pan from heat and stir in 1 cup semi-sweet chocolate chips. When chips are melted and glaze is smooth, pour over warm cake or "dip & swirl" the cooled cupcakes.

Because I wanted to pipe the frosting to decorate these just a bit, I used Fluffy Chocolate Frosting. Place 2/3 cup of cocoa powder in a large mixing bowl and pour 6 T. of boiling water over it. Stir with a wooden spoon or rubber spatula until the cocoa is together in a soft mass. Add 8 T. butter, at room temperature, and blend with mixer on low speed until well combined. Add 3 cups powdered sugar and 1 tsp. pure vanilla extract to bowl. Mix on low until sugar is incorporated, then increase speed to medium and beat until the frosting is light and fluffy. You may add boiling water or powdered sugar (1 tsp. or 1 T. at a time, respectively) in order to thin or thicken the frosting to your liking.

These really are wonderful all by themselves - and people are surprised when they bite into them and discover - Cherries! This is why it is important to mix batter with a wooden spoon, it leaves larger pieces of the cherries. Using a mixer, the pieces are smaller and not as noticeable in the cupcakes.

(Originally published @ henandchicks.typepad.com)

Peanut Butter Muffins - - Yummmmmm

Who wouldn't love to wake up to these?

It was a wonderful morning, I got everything done on my Morning Routine (FLY Lady) including making something yummy for our breakfast. The morning set the tone for the rest of the day and wouldn't you know it, the children got all their schoolwork done, plus chores, a walk and a few little fun extras -- AND we had a good dinner that was cleaned up in time for some great company that came over!! It was a great day! Do you think if I make muffins tomorrow that it will go just as nearly-perfect? (I have to say nearly-perfect because Dear Son 3 always tells me, "No, Mom, nothing is perfect except God.")

Try baking these tomorrow morning and see how your day goes! ;-)

Peanut Butter Muffins

Heat oven to 400F. Get out 1 egg to warm to room temperature. Butter Muffin tin.

In small bowl mix: 1 3/4 cups flour, 1 T. baking powder, 1/2 t. salt

In large bowl: whisk egg until lightly beaten. Whisk in 1/2 cup packed brown sugar, whisking until thick and smooth, about 2 minutes. (This is a very important step. It really aerates the batter making very light, melt-in-your-mouth muffins.) Whisk in 1/2 cup peanut butter until smooth. Whisk in 1 1/4 cups milk, 5 T. melted butter, 1 t. vanilla.

With wooden spoon, gently stir in flour mixture, being careful not to overmix. Spoon into buttered muffin tin and bake for 20 minutes. Allow the muffins to cool for 5-10 minutes before removing them from the tin.

(Originally published @ henandchicks.typepad.com)