Chicken Waldorf Salad

I've made this for several picnics and potlucks, and never fails to be a big hit. Everyone always asks for the recipe....so here it is!

Chicken Waldorf Salad

1 can (9.75 oz.) white chicken meat
1/3 c. mayo
1/3 c. sour cream
1 T. lemon juice
1 T. honey
1 RED apple, cored and cut into wedges, then diced
1 GREEN apple, cored and cut into wedges, then diced 1 stalk celery, diced
1 c. RED grapes, sliced (or diced)
1 c. GREEN grapes, sliced (or diced)
1/3 c. raisins
1/2 c. walnuts, chopped (optional)

1. In medium bowl, blend: mayo, sour cream, lemon juice, honey.
2. Stir in other ingredients.
3. Eat.




NOTES: It really is necessary to use both red and green apples; and, both red and green grapes. I have tried this recipe in various mixtures, but this complete one is your best bet, honestly. Otherwise, it seems unbalanced to me.
I have also tried it with chopped pecans instead of walnuts, and either way, we liked it just as well.

Tillie's Zucchini Casserole

Okay, yeah, I made this with yellow squash, because that's what the garden gave me. It turned out good, but Tillie is right—it is better with zucchini.

Tillie's Zucchini Casserole

2 lbs. zucchini, sliced (you don't have to peel it if you don't want to)
Swiss cheese, sliced (maybe a 1 lb.? [NOTE: next time I'll use the larger deli slices])
oregano
olive oil
crushed saltine crackers

1. Brush a baking pan with olive oil. Make a layer of zucchini slices; sprinkle with a little oregano and salt.

2. Top with a layer of Swiss.

3. Repeat layers.


4. Sprinkle top with olive oil and cover with cracker crumbs.
5. Bake at 375˚ for about 45 minutes to an hour.


(...longer is better in my opinion cause then it's gets a little crusty and that is the best part! ~B)

Yellow Squash Ideas

Yellow Squash From My Garden

There is also one lonely zucchini plant, but there are just more yellow squash plants, somehow. Poor garden planning, I guess. And we need more space, too!

I was recently talking with a neighbor, who asked me, "what about variety? What do you make with your squash?"

So I felt compelled to answer Dana's question, and went searching for recipes. This is what I came up with so far:

1) Tillie's Zucchini Casserole (recipe to follow)
2) "Impossible" Zucchini Pie (Bisquick recipe; I have an adaptation, recipe to follow)
3) Zucchini Casserole
4) Puff Pastry Squashed Tart (recipe to follow)
5) Summer Squash Soup
6) Squashed Chili
7) Squashed Enchiladas
8) Squashed Lasagna
9) "Squashed Eggs" (basically add squash to your scrambled eggs)
10) Zucchini Pizzas (same principle as Portobello Pizzas)
11) Ratatouille Relish
12) Fettuccine Zucchini
13) Orzo w/ Summer Squash
14) Squashed Souffle
15) Squashed Turker Italian Casserole
16) Squashed Moussaka
17) Roasted Zucchini Spears
18) Scalloped Squash / Zucchini Au Gratin
19) Squashed Ratatouille
20) Zucchini Bread/Muffins
21) Squashed Carrot Cake

Some of these are obvious, so you can just go ahead and fit summer squash into a recipe you may already have, but others may take some explaining. At least I may have given you some ideas, or sparked some creativity, I hope. Enjoy your squash, and NEVER complain about an over-abundance of food!!!

random amusements

As I have previously stated: August is officially "Chocolate Pie Month."

The possibilities are endless, so please look through your cookbooks and magazines now, and prepare yourself for the month of August.

Also remember that the declaration I made last year does include chocolate desserts which may not necessarily fall into the category of "pie". Tarts and other pastry forms are acceptable. "Close enough" is a very broad term when you are dealing with chocolate.

Be sure to come back and visit me in the month of August to see what I'm up to. There are so many recipes in my house that are begging to be brought to life in my kitchen. One in particular is a Truffle Cake which I've only made once before, and I still dream about it...

Join me in the celebration of Chocolate Pie Month. Make your lists of recipes and required ingredients NOW!

Ramen Cabbage Salad

Posted previously as "Tony's Thai Salad."

Ramen Cabbage Salad

For the salad:
1 head cabbage, shredded
1 c. shredded carrots (measured as shredded)
2 pkgs. Ramen noodles (dry, minus the flavor packet)
2 green onions, minced (optional)
1/2 c. toasted almonds (optional)

For the dressing:
1/3 c. cider vinegar –OR- rice wine vinegar
1/4 c. sugar
1 t. salt
1/4 t. black pepper
1/2 t. garlic powder
1/2 c. canola oil

1. Prep vegetables and put them in a LARGE bowl.
2. Smash Ramen noodles in their unopened packages, careful not to rip open package and rain Ramen noodle bits all over your kitchen. Add them to bowl.
3. In separate mixing bowl, add vinegar and sugar; stir to dissolve. (I had to heat it for 10 seconds in the microwave.) Add in other dressing ingredients and whisk to blend well.
4. Pour dressing over veg-noodle mixture, and slowly turn and stir to mix. My grandma always told me, "there's no need to hurry—it isn't a race." Remembering Grandma's words will keep you from spilling or flipping the contents of the bowl onto the counter or the floor.
5. Taste it and see if it needs more salt. Season to taste.
6. Let this salad stand in the fridge for about an hour before serving. As you may already know, some things taste better once they've had a chance to sit and blend a little, especially when you're dealing with cabbage.

OTHER OPTIONS:
Add some finely diced or shredded cucumber.
Add a small can of crushed pineapple.
(I've tried both in the same batch, with great results; it adds to the sweet-n-sour taste and the crunchiness.)

random amusements: Party Cake

No recipe today, sorry. Just wanted to post this photo that'd been sitting there in iPhoto, bugging me.

I made a small Jiffy yellow cake for some friends with July 4th birthdays, and I thought it turned out so cute.

It made me realize that I don't often take the time to add sprinkles or embellishments to my cakes and brownies. But I should! It's so easy! And it really makes the cake FUN!

I don't recall where I found the little flags, but I had forgotten they were tucked away in one of my containers in "the baking cabinet"...shoulda taken a picture of that cabinet... But the sprinkles were at the grocery store, and when I saw them, I had to get 'em.

The pink frosting is not one of my creations. It's just a can of Duncan Hines strawberry frosting. And, man, is it ever sugary! But it was well-received, and the cake disappeared almost instantly.




So, the next time you're planning to make a cake, be sure to pick up some little decorative items to add to it. You'll be glad you did!


LINKS:
Wilton store
King Arthur's Flour Baker's Catalog
Vermont Country store (old-fashioned candy)
Kitchen Krafts

STORES:
Hobby Lobby
Michael's Arts & Crafts Store
Jo-Ann Fabrics (carries Wilton supplies)

random amusements

Ode To A Big Tough Onion

What are you doing in my life?
I don't need you around.
Just the sight of you
brings tears to my eyes.
I think I will fry you up.
Sometime soon.
To be rid of you!
...and stay away from my ham salad!!!

Some things improve with age....onions are not one of those things.

Chorizo Burgers again

I was inspired to make these by Bob over at icookstuff.com who made some guacamole burgers...

Chorizo Burgers again

1/2 pkg. (1/2 lb.) chorizo sausage
1 lb. ground turkey
1/2 t. garlic powder
1 egg

1. Mix ground turkey with some garlic powder and one egg.
2. Use one section of the chorizo; I decided to pre-cook the chorizo.
3. And then added it to the turkey mixture.
4. Mix well and shape into patties.
5. Freeze for an hour before grilling (they fall apart easy) or cook in a frying pan until nicely done.
6. Serve on a bun (or bread) with cheese, guacamole, and a dab of sour cream. (you can also add onion and tomatoes; I just didn't have any that night.)

Previous post: Chorizo Burgers

Gripe Of The Day

Coupons

Seriously, where are all the good coupons these days?

I have one of those dorky coupon-sorter wallet-looking things, but it is mostly empty now. There used to be a lot of canned goods, dairy, personal items, paper and plastic products coupons in the Sunday newspaper; but, that has dropped off significantly over the past few years.

It is becoming less and less likely that I find usable coupons and this frustrates me. I have signed up with my favorite manufacturers' websites, but I only get coupons sent to me when I’ve complained about something!

Or, and I forget which brand it is, they want you to download their software to be able to print coupons from your computer. Well, I don't want their stupid software screwing up my computer! Grrr...

So what do I do....? What do you do?

My question to you is this:
Where are you signed up online to get coupons, and how happy are you with the service?

Summer Pasta Salad

This is a mayo-free pasta salad...I don't remember where I found the recipe, but it was while I searched for a "deli macaroni salad" (which I still didn't find what I was looking for!)

Summer Pasta Salad

2 c. elbow macaroni (I used tri-color rotini)
1 c. evaporated milk
1/2 c. sugar
1/4 cup vinegar
1 t. salt
3 carrots, grated
handful of fresh peapods, chopped into bite-sized pieces

Cook the macaroni according to package instructions; strain and rinse with cold water. Place in a large serving bowl; add shredded carrot and peapods.

In a large bowl whisk together the sugar, salt, and vinegar. Add the evaporated milk; mix well. Pour over the macaroni, and stir...and stir....and stir.

Refrigerate for a couple of hours or overnight (it is better if it sets longer). Mix again with a big spoon before serving.

Useful Tools: Pastry Roller

Useful Tools: Pastry Roller

Use this to assist you with fitting crusts into pie and tart pans.

It is never easy to get a pie crust "just right," and I wouldn't blame you for buying a pre-made one at the grocery store. But if you have your heart set on making your own pie or tart crust, then it is nice to have one of these things handy when one end comes up a little short.

I have used it many times when making tarts, especially. For some reason the dough never wants to cooperate, and I end up with a tear somewhere, and I'm afraid to move the dough back out of the pan to try to make repairs. Enter my good friend the pastry roller...

Crust is a little shabby-looking, and not fitting right...

Use pastry roller to gently extend crust to sides where it is low...

Use your tart press/tamper to mold the crust to the fluted sides of the pan...

Add pie weights and pre-bake the crust before adding filling...

Baked crust is ready for filling...

I added my smoked salmon dip (with a few adjustments) to the crust and baked an additional 10 minutes to melt the cheese...


This was a last-minute idea, and unfortunately, I packed it up and took it to our friends' house before I got a photo of the finished product. Took my camera with me, too, but it didn't work well sitting in my purse the whole time (i.e. I still forgot to take pics!). Sorry. :(

The smoked salmon spread changes were: 1/2 a package of cream cheese (it's all I had in the fridge); add 1/4 c. milk; add about 1 cup of shredded munster cheese. There was also just a tiny bit of sharp cheddar left in the fridge that I shredded into the salmon mixture, too. It turned out phenomenal.


IN STORES:
Kitchen Collection

ONLINE:
Chef's Catalog
Sur La Table
Kitchen Collection

Happy 4th Of July!!!

This poem always makes me think of the losses we've suffered throughout our history, and the brave soldiers who serve their country. I think we had to memorize it in 5th grade or so, and it left an impression on me. Please take the time to read it. Thanks.

Reference:
In Flanders Fields

random amusements

Strawberry Poundcake II

My second attempt was successful!

First of all, let me tell you that my niece loves Nestle's Strawberry Quick. You know, the stuff you put in milk to make it strawberry flavored? When she was little she'd always ask for "tink milk." Isn't that adorable?! So, this one is for Emily...I made her some Tink Poundcake...

Strawberry Poundcake

1 pkg. Betty Crocker pound cake mix
3/4 c. water
2 eggs
1/4 t. salt
2 oz. cream cheese, softened
3/4 c. Nestle Quick Strawberry powder
1 T. canola oil

Mix all ingredients with electric mixer; be certain to scrape down sides of bowl with spatula to completely incorporate the strawberry powder.

Pour into two buttered & floured 8x4 loaf pans.

Bake at 350˚ for 33-40 minutes. Test center of cake with sharp knife for doneness. Cool completely before slicing.

Serve with fresh strawberries, strawberry glaze, whipped cream, or powdered sugar.

OPTION: If using Bundt pan, increase water to 1 cup; bake for 38-43 minutes.




Photos of process:







NOTE: strawberry cookies, strawberry brownies ("pinkies"?!), strawberry custard pie, and whatever else I can come up with is in the works...

Strawberry Poundcake FAIL

They say that the road to Hell is paved with good intentions....well, I just took a ride in the express lane!

This was supposed to be a nice surprise for someone I love, but it sorta exploded and made a mess. Luckily, I still have time to make another one as a replacement. But I'm out of eggs. Trip to the grocery store in my near future...

I'll post the photos of the mixing process along with the recipe after I get myself together, wipe away the tears, and go grocery shopping.



This really did almost make me cry!!!