A FRIDGE FULL OF FOOD...

Snow Storm Comfort: Paula Deen's Hot Chicken Salad

I first had this recipe about 20 years ago at my cousin, Ann's, table and  everyone in our family loves it as a casserole with a salad for dinner, on Liza Ashley's Angel Biscuits as an appetizer, or with crackers as a snack.  Chilled chicken salad is great but hot baked chicken salad is just a delicious and versatile and very warming on a cold winter's day.

Unbelievably, I couldn't find my handwritten recipe card of Ann's recipe but during a quick search I found this Paula Deen version that had one difference:  cheddar cheese.  Hmmmm.... cheese is always a good thing.  I like both versions, can't even pick a favorite, so I think my next time making this dish will all depend on my mood and if I have the cheese handy in the fridge or not.

The recipe is wonderful served piping hot or room temp, and heats up beautifully in the microwave.

Click for the recipe:

Paula Deen's Hot Chicken Salad

 Nutrition per 3/4 cup serving:  Calories:  381.6;    Protein:  20.2;   Carbs:   2.8;   Fat 32;  Fiber:  2.

 

 

 

 

Related articles

The Best Baked Potatoes EVER!

Halloween 2013: Bacon Jalapeno Cheese Ball Monster

Slow Cooker Brown Sugar and Balsamic Pork Loin

        

 Pinterest Recipe? Why yes, yes it is.  And an excellent one at that. Easy to put together in the slow cooker and melt in your mouth yumminess!

After clicking several links, I finally tracked it down to Danielle at Let's Dish who adapted it from Wendee who posted it to Allrecipes.com (links below to their versions).  I adapted it slightly from Danielle, mostly to accommodate that I used boneless country ribs instead of a tenderloin or loin. The ribs have more fat in them  so I didn't add the water to either step in their recipes and did remove most of the melted fat (with a turkey baster--great fat removing tool) before adding the sauce.

We will definitely be making this again. 

Recipe by Danielle at Let's Dish, which she adapted from a recipe called Herb Roasted Pork by Wendee on Allrecipes.com

I've adpated it slightly from both so I'll post my version.

8-Year-Old Samuel's Taco Dogs at the R Family Cafe

        

After reading on Facebook the other day that the grandmother of our neighbors was going over to their house for lunch made by her grandkids, I was excited when they posted a photo of their lunch made by 8 year old Samuel and thrilled when he agreed to come over and allow me to interview him for his recipe for "Taco Dogs".

Apparently, entrepreneurally-minded Samuel has been busy this summer running a business he calls "The R Family Cafe".  He charges $2.00/5 year membership for regular lunches and an extra $1 per "romantic meal".  Gene and I will have to take him up on that one!  Wonder what he charges to cook for a dinner party of 4-6?  We might have to contract him for one of our Dexter dinners, although with the violence and Debra's cursing, we'll probably have to send the Chef home to bed prior to  showtime!

When I asked what his little sister was doing while he was slaving away over a hot microwave, Samuel informed me that she "played on the computer" but after lunch provided an impromptu ballet recital for the entertainment.

When asked what he served with his taco dogs, Samuel stated that his mom steamed broccoli from their backyard garden "you know, on top of the stove where the fire is" and then put cheese on it to form a tasty sauce.  He also said that since they had to pick off a few bugs who were trying to munch for free on their garden broccoli, that meant it was extra good. I agree. That's how you know your garden is successful, when you have to fight the critters and bugs for your produce!

All I have to say in closing is "Watch Out!" to all my local chef friends: Dave Ponder, Steve Young, and Brad Lyons, Samuel is on his way up and he's going to be a force to be reckoned with!

Mini Trial Run: Four Meals in the Freezer Recipes in Two Hours

 

  Like everyone else on the planet I have a job, and like a lot of other people on the planet, I work nights.  It makes for odd schedules in so many ways, and meals, according to me and everyone I know who works 12 hour overnights, can be a nightmare...or at least challenging.  I've spent hours on Pinterest searching for and planning a big cooking day where I stock lots of healthy meals in the freezer so that I don't dread cooking as much on my work and sleep days or make Gene do it.  I know, it's a pretty pedestrian fantasy but trying to avoid the non-nutrition of fast food and the expense of restaurant food by cooking clean home-made meals consistently (the key is consistently) can be a challenge. It ain't for wusses, that's for sure!

I did a mini trial run this afternoon on the whole pack the freezer in one afternoon concept and I have to say it was much easier than I thought it would be and very emotionally rewarding. it's great to know that I already have dinner for my work day tomorrow prepped and in the firdge and a half dozen easy options in the freezer for my sleep day on Tuesday.  This will be particularly good for when I work stretches of 12 hours on/12 hours off.  12 hours sounds like a lot of time until you try to do all those normal little things like sleep, bathe, spend time with the family, answer emails, watch a little of the boob tube, let alone trying to cook from scratch--and we don't even have kids!  My admiration is off the charts for the moms and dads who work 12 hour overnights and manage to keep the family and their sanity together and dressed in clean clothes and with full bellies.

I chose four coordinating recipes this afternoon (recipes/links/photos follow) mainly to make it easy on myself and because both ground beef and round steak were on sale at my market this week.

Beef Braciole (Stuffed Flank Steak)

 

 Flank steak can be a challenging piece of beef to work up well.  It's cheap and flavorful so it's worth the effort but it's best in low and slow cooking methods, except when flash grilling to a medium rare for fajitas.  My mother made Swiss steak often with it when I was growing up, simmering it for hours in an onion, celery, bell pepper tomato sauce and serving over rice or mashed potatoes. Talking about it now makes me crave it so that's definitely on the menu for next week!

Another favorite preparation is Beef Braciole, or stuffed, rolled flank steak. The traditional Italian stuffing is bread crumbs flavored with garlic, onion, and parsley, although stuffed with strips of sweet pepper, onions, and garlic, is another personal favorite.

The key to flank steak is in preparing the cut itself.  The extra time spent removing the prevalent silverskin and pounding that sucker out thin can make the difference between a really "Wow!" dish and a mediocre one.  Everything else is embellishment. Don't let the number of steps being intimidating if you've never made this dish before. Once you've done it once, the second and many times after will feel easy.

 

Don't Order Out: Tradtional Pasta Carbonara in 20 Minutes or Less

 

 This Mary Ann Esposito recipe changed my life. Okay, I know that sounds melodramatic but I really do mean it.  With only Gene and I to cook for, no matter how many times we vow to not order out and to not succumb to the convenience of processed foods, the fact is there are nights when cooking seems too big of a chore for either of us.  This recipe is our salvation.  FIVE ingredients and they are all things we keep in our pantry/fridge:  pasta, parmesan cheese, eggs, olive oil, and pancetta (or bacon, which I keep cooked up, crumbled, and in the freezer for uses such as this).

The entire meal takes five minutes longer than the time it takes to cook the pasta, and voila, it's eatin' time!

And to make this deal even sweeter? Because the sauce is made by the eggs and cheese, it's not even the caloric downfall that fast food Italian restaurants' versions are when they use Alfredo sauce. This is the real deal Carbonara and it's delicious without being stomach-achingly heavy. 

 

Copycat Recipe: Joe's Crab Shack Harvest Bay Mahi Mahi

 

 One of the great things about things about cooking restaurant-style food at home is being able to customize it.  I love this entree, Harvest Bay Mahi Mahi, a firm-fleshed white fish covered in rich Alfredo sauce mixed with sauteed shrimp and mushrooms,  from Joe's Crab Shack but I've always wanted more: more sauce, more shrimp, more mushrooms!!!!!  Viva la shrimp and shrooms!  Since I don't have a district manager looking over my food cost reports, that's easy to do without sacrificing any of the integrity of the original dish, not to mention, being able to shave a few butter and Alfredo sauce calories here and there without sacrificing that luscious mouth feel and rich taste.

Here's How I did it, step by step, and with photos:

Easy Peasy Pulled Pork in the Slow Cooker for a Crowd

 When it comes to cooking for a crowd, the slow cooker or Crock-pot is my best friend and favorite kitchen appliance.  Nothing is easier to cook in as long as you plan ahead of time and have everything ready to go that morning.  Even better, many dishes can be made a day or two ahead of time so that when I'm entertaining I can finish up cooking the day of the party without spending all day long and all of my energy just cooking.  I've spent too many years being exhausted before company even got to my house to even enjoy them but years ago I figured out I could still cook nice home-made meals without making myself tired, cranky, and crazy.

This recipe for slow cooker pulled pork is great for a crowd of 12-16, depending on how hearty the appetites are, and it goes together in a snap, can be made ahead, and leaves one less thing to have to think about before company shows up. 

Baked Mostaccioli w/ All Day Slow Cooker/Crockpot Meat Sauce

 

 There's nothing like pasta, the ultimate comfort food, to feed a small army of company at the holidays.  It's tasty, it's easy, and it can usually be made ahead, all pluses in my book so that I can serve a delicious meal to my friends and family but also be able to relax on the day of and during the party instead of running myself ragged, cooking. 

Traditionally at New Year's Eve, I make a big lasagna, but this year I went to the same song, different verse, choosing to created a Baked Mostaccili dish instead. 

Several of my guests plus friends on Facebook asked for the recipe, so this is it:  Glenna's Baked Mostaccioli for a Crowd.  Even though the recipe easily serves 8-10, it can easily be cut in half for a family dinner or can be made as a whole and split into two separate baking dishes, freezing one for later. 

   

Gene's Christmas Eve All Favorites Thank You Dinner

2012 has been a long year at our house. While we've had our share of blessings in many ways, my health was not one of them.  After a year or more of not feeling well, constant fatigue, and intermittent chest pain, palpitations, high blood pressure, and vomitting, we found out this fall after numerous trips to several doctors, an ER visit with overnight observation, and a full cardiac work up that all of that chest stuff was caused by, drumroll please, gall bladder dysfunction.

Say what?  Yup, you read that right. All that false path heart fear was really just my silly ole gall bladder acting up. I never had abdominal pain at all! Crazy, I know.

So an operation, pneumonia, and several weeks off work to recupe my stamina, I'm back in the groove and can remember who that energetic fun Glenna used to be and is again!

As a small thank you to my wonderful hubby, Gene, who waited on me hand and foot, took over all of the house chores, and did everything to take care of me while I was depressed, shaky, and pukey all the time, I didn't volunteer to work Christmas Eve like I often do, but instead stayed home for a cozy Christmas Eve dinner of all of his favorite foods as a small token of thanks for his help, his sense of humor, and his patience helping me through this awful year health-wise. Thank you, Honey!

Gene's Christmas Eve Thank You Dinner Menu

Oven Fried Chicken

Mashed Potatoes

Corn

Creamed Spinach (Okay, that one's my favorite)

Dinner Rolls

Nannie's From Scratch Banana Pudding

(chicken and creamed spinach recipes follow, banana pudding tomorrow!)