my very favorite chicken salad recipe

 its summer. don't ya know?
and this is one my very favorite make in the summer and eat in the backyard sort of lunches.
Or a you spent the morning at art camps, swim lessons, outings, and thank the Lord the kids are down for a nap type lunches.... its just really yummy and my very favorite is to pile it high on rosemary olive oil bread... with a side of fruit.

anyways.. Enough babbling. My preferred chicken salad recipe...

2 1/2 cups diced cooked chicken

1 cup finely chopped celery
1 cup seedless red grapes, halved
1 cup chopped walnuts or 1 cup pecans (optional)
1 small minced onion
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 cup Miracle Whip

Directions:
1 Combine all ingredients; chill.

2 Serve with just about anything- crackers, chips, rolls, bread

hot crab dip

I like crab dip, I have tried it multiple times, and I thought for awhile I was hooked on this bell pepper one. But one day I had crab and no bell pepper, so I went hunting again... and I got lucky.

I pulled out an old betty crocker and looked up crab dip, wahllahhh there was a recipe, but in my writing in the margins, I had said.... "could use more flavor and more crab".... I resolved to fix that, then and there... and once again I was so thankful I write in my cookbooks.

I doctored it up, and in Nicks words, its better than our favorite restaurant variety.

So here is my more flavor more crab version....

1 package cream cheese
1/4 cup parmesan shredded good cheese.
1/4 cup garlic mayo - plain would work
1/4 cup white wine
2 teaspoons sugar
1 teaspoon ground mustard
1 clove garlic
1/2 teaspoon oregano
1/4 teaspoon white pepper
1/4 cup mozerella
a dash of cayenne pepper
1/2 cup bread crumbs
1/3lb, chunk crab meat (imiation, or not, thats up to you)

Mix everything togethor in a bowl minus black pepper.  Use scissors to cut chunk of the crab meat, biggish chunks.
Put in small shallow casserole pan. Sprinkle pepper on top.
Bake in 375 preheated oven for 15 minutes.
Serve with crackers.


There is no photo.. it was gone too quickly. Will add soon.. I hope.

the p's perfect pancake breakfast

we have been doing a lot of experimentation with pancake batters
and this one.... WOW.. is yummy, fluffy, not too thick.... and with ingredients we always have.

Perfect for family breakfast before church.

there is one ingredient that Nick adds for flavore, that Im not at liberty to disclose...
Im pretty sure, we would have to go to marriage counseling if we do..

its what makes them Nick special pancakes... but try this batter...
oh man...
it is delicious.... and the perfect consistency.

3/4 cup milk
2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

Directions

1.Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

2.Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

3.Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Dutch Babies

I have some lovely Washington friends... they introduced me to dutch babies, our neighbors refer to them as German pancakes... whatever you want to call them, we love them.. and gobble them up.. so fast we only have this one photo in the oven...

its basically a pancake that puffs beautifully, is super quick to make, and as a family of 4, we make two, thats how yummy they are. I have tried a few recipes, but this one puffs the best for us....

3/4 cups flour
3/4 cup milk
1 pinch salt
3 eggs beaten
2 TB butter melted.

Preheat oven to 375. Put your pie plate in there while it preheats to get it hot.

Mix togethor everything but the butter. Stir until smooth.

When its preheated (or in our case our oven beeps) .. pull out the hot pan and put in the butter. Let it melt and coat pan.

Pour batter on top. Bake in oven for 10 minutes. Then reduce temp to 325 and cook for 5 more. Serve immediately.

We serve with syrup, or for fancy days we add fresh fruit and powdered sugar But for a quick morning, syrup, and we gobble it all up quickly quickly.

Rosemary Chicken Potato Pizza

READ THIS ALL FIRST:  years ago CPK had this on there menu, it was my first CPK item I ever ate.. and I was hooked, and then shortly they got rid of it, and I've dreamed of it fairly regulary since then...

let me warn you, this is not a meal made easy, this is A LOT of work, but is so beyond worth it.......
this is so flavor packed, and delcious and also really pretty fussy pizza.....

so when you have loads of free time, make this, or if you love someone an awful lot .. make this... or if I come over, make this...
I've simplified it, to make it doable for our family, if you want the full recipe, google it, but this is my... easier version chopped up into days version... so that we can eat this at least every few weeks, until I burn us out of it.

We break this pizza up into two days.... the first night we have grilled chicken ior soemthing else.. this recipe includes enough for that night too..

We marinate it with
5 teaspoons minced garlic
2 1/2 teaspoons soy sauce
1 1/4 teaspoons salt
5 Tablespoons olive oil
5 chicken breasts (only 2 are for the pizza)

we grill the chicken, and chop up 2 of the breasts, and refrigerate for tomorrow. We use the other three for salads, wraps, or just grilled chicken, etc...

Several hours before dinner the next day -
I make the potatoes

1/2 lb red pototates
1 TB minced garlic
1/2 teaspoon dry oregano
1 teaspoon rosemary
1/4 teaspoon white pepper
1 teaspoon salt
2 TB olive oil

I use my mandolin to slice these potatoes very thinly and place them in a ziploc bag, I add everything else, and shake to coat. Then I put foil on a pan and put the potoates on there in a single slice, do not put extra marinade, just toss it. Then I put in at 325. The original recipe says for 45 minutes, but mine takes about 30 so watch it, you want them cooked through and golden but not burned. Remove from pan, and let cool on plate with paper towels to absorb grease, do not refrigerate.

About an hour before serving time:  we use a refrigerated crust from TJ's on this pizza and we remove it from the fridge to roll out easier.  Plus preheat the oven to 400 degrees. Then we begin the Shallot butter (oh sweet yum)

5 TB butter
1/4 cup minced shallots
2 TB minced garlic
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 pinch white pepper
1/2  cup white wine
1 TB lemon juice
1 teaspoon of chicken stock (or from boulionn cube)

to make it:
melt 1 TB butter in a pan over med heat
add shallot, garlic + thyme
cook until mixture turns light brown 7-8 minutes
add salt + pepper + wine + lemon juice + chicken stock
cook until mixture is reduce to 1/2 cup (toward the end reduce heat to low and stir frequently
remove from heat, quickly whisk in remaining 4TB of butter


Now its time to make the pizza:  Other ingredients:
pizza crust
1 1/2 cups shredded mozerella
1 1/2 teaspoons oregano
1 teaspoon rosemary
4 teaspoons chopped fresh parsley


Roll out the crust to your lovely round size, and put on your stone.
Then brush on the shallot butter on the crust.
Thn add mozerella.
Then add garlic chicken.
Then sprinkle the rosemary and oregano over chicken.
Then add the potatoes
Then bake for 12-15 minutes
Then sprinkle parsley.

Then eat... Finally. You'll love it.

PF Changs Crispy Fried Green Beans

 Do you like PF Changs like I do....?
well these are pretty phenomenal and super easy to make at home.

Crispy Green Beans

oil for frying

1 pound fresh green beans, trimmed
1/2 cup water
1 egg
1/2 cup milk
2 cups seasoned bread crumbs
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup all-purpose flour


Directions

1.Heat the oil in a deep fryer or electric skillet to 375 degrees F (190 degrees C).
2.Combine the green beans and water in a saucepan. Cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. Drain and transfer to a bowl. Cover with cold water and set aside.
3.In one bowl, whisk the egg and milk together. In a separate bowl, mix together the bread crumbs, chili powder, garlic powder, and onion powder. Drain the green beans and toss with flour to coat, shaking off the excess. Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.
4.Fry beans in batches so they are not touching. Cook until golden brown and crispy, about 2 minutes. Drain on paper towels.
 

He's glad he tied the knot "pretzels"

Oh these are a yummy warm treat. Make them, don't be intimated, they are easy. And good.  Salt or Cinnamon & sugar. You choose.

1 (.25 ounce) package active dry yeast

2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water
3 cups all-purpose flour
1 cup bread flour
2 cups warm water
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt

Directions

1.In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2.Combine 2 cups warm water and baking soda in an 8 inch square pan.
3.After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.

To make into pretzel shape: roll out long piece. make into a u, twist ends over each other fold down on to the bottom. Easy easy.

4.Bake at 450 degrees F for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

cold corn & black bean salad

I admit. I made this begrudgingly. I needed to take something to fish taco night at the neighbors and this is what I had all the ingredients for. So I made it. I swore I wouldn't like it...

but embarrassingly enough I declared at there table over and over again, my love for it.
Its amazing. I will make it a lot.
I dare you too, and its not spicy at all... I am a heat pansy.... its fine... its yummy cool refreshing and sweet, you'll love it.

Black Bean-and-Corn Salad


1/4 cup balsamic vinegar
1/4 cup rice wine vinegar
2 tablespoons brown sugar
1-1/2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 cup fresh or frozen whole-kernel corn, thawed
1 cup chopped red bell pepper
3/4 cup chopped onion
1/3 cup minced fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
Bring first 7 ingredients to a boil in a small saucepan.
Reduce heat, and simmer 2 minutes or until sugar dissolves.
Combine vinegar mixture, corn, and the remaining ingredients in a large bowl; cover and chill.
Beginning to end is about 10 minutes, then with an hour to chill.

quick fix - cake box cookies

Okay so I needed a choclate fix, and felt like trying something new.

I tried these, they were in the oven in under 4 minutes. I thought to myself, how good could they be..

they are great quick little cookies....

and they can be fully customizable... what about a white cake mix and peanut butter chips.. ohhhh...
a strawberry cake mix and white chips. I have ideas people....
but anyways heres the replica of what I made last night.

1 (18 1/4 ounce) box chocolate cake mix

1/2 cup vegetable oil

2 eggs
2 cups chocolate chips or 2 cups butterscotch chips or 2 cups peanut butter chips
1/2 cup chopped nuts (optional)

1 Combine cake mix, oil and eggs in a bowl and mix well.
2 Stir in chips and nuts, if using.
3 Drop by teaspoons on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes.
4 Upon removing from oven, let the cookies stand on sheet for two minutes, then cool on racks.

and I mean I thought a bite would look cute... so I bit the bullet so to speak... so moist the next day....

don't judge me for eating one at this time of day...

rosemary garlic parmesan mashed red potatoes

I made a new cranberry stuffed porkchop... and so to go with it I wanted mashed potatoes.. and then I went.. ohhh rosemary... ohhh garlic.. ohhh parmesan.. and then I only had red potatoes..... so I made these up...

and they were pretty much perfection. Am I allowed to say this. I am not a huge fan of ultra creamy potoates, I like some texture and a flavor. Thats what we got.

I have no measurements cause these just kind of came togethor... as I saw what they needed.. but the general idea is here.

12 red potatoes
1/4 cup (approx) diced white onion
1/2 cup or more who knows heavy cream
1/4 cup butter
1/2 cup fresh grated parmesan
 fresh rosemary
fresh garlic
pepper
salt

chop potatoes with skins on, bring to a boil, and wait until softened (about 25 minutes) drain in colander.

in pan bring 1 Tbs of butter melted in pan. soften onions in pan, add garlic (as desired), bring back potatoes, mash. Then add remainder of butter, whipping cream, and seasoning. Melt in parmesan cheese at the end.

enjoy.

p.s. the porkchops were a flop. Im still on a hunt for one with good filling, that leaves the meat tender, that doesn't have a syrupy sauce poured over top. Know of any?