Category: Cooking ~ Recipes
|March 18, 2021||Posted by Wendy Perry under apples, dressings, gluten free, here chickie!, L&M Produce, product recipe development, published, rotisserie, salads, slaws and such|
On occasion, I have opportunity to create recipes for all sorts of food companies. Recipe development is my favorite thing to do of all the many things I do! I have been fortunate to do this for LM Companies… a large produce distributor. A while ago, they asked me to create some apple recipes for them… this tasty chicken salad is one of those.
For those of you who love chicken salad like me, I encourage you to make this one! I’m all about simplicity in the kitchen, and you could even use rotisserie chicken for the cooked chicken in this recipe.
Do you make an “outside-the-box” chicken salad? If so, please drop me a note if you’re willing to share it. I love seeing ways others make theirs!
And be sure you subscribed to my blog while here too!
We know you are going to love this vibrant apple chicken salad! The hint of lemon from the fresh juice and zest really make the flavors pop. Honey Crisp apples are perfect to complement the chicken and savory celery, while pairing nicely with the plump little sweet bites of raisins. So versatile, we suggest you enjoy on a variety of breads, or tucked into lettuce for fun little wraps.
- 2 1/2 cups chopped cooked chicken (about 1 pound)
- 3 stalks celery, diced
- 1 1/2 cups Honey Crisp apple, cored and diced
- 3/4 cup golden raisins
- 1 cup chopped green onions, white and green parts
- 1 8 ounce can diced water chestnuts, drained
- 1/2 cup nonfat plain Greek yogurt
- 3 tablespoons mayonnaise (light)
- zest of 1 lemon
- 2 teaspoons fresh lemon juice
- 1 teaspoon white pepper
- 1 teaspoon poppy seeds
- salt to taste
Combine all salad ingredients in a large bowl.
Whisk together dressing ingredients. Fold into the salad and stir until the salad is moist.
Salad can be served immediately, but is best if it sits several hours or overnight for flavors to marry.
Serve with assorted breads or as lettuce wraps. We like this with raisin bread toasts.
|March 16, 2021||Posted by Wendy Perry under appetizers, eggs, fun food, gluten free, low carb, Mindless Mutterings from the Teacher's Lounge, party foods, sensational sides, St. Patty's Day|
I don’t know about you, but I don’t recall ever meeting a deviled egg I didn’t like. I’m not particularly fond of the white part… and either eat just the part of that holding the deviled part… or just the deviled itself! It’s a texture thing for me… egg whites remind me of jello, which I cannot and do not eat! Although I do love a good farm fresh boiled egg with shakers of salt and pepper. Go figure.
This is a “throw cook’n” recipe. One where I cannot give you exact measurements because I simply throw stuff in to make it taste good.
Being that it’s almost St. Patrick’s Day, and I did cook a corned beef this weekend in my crock pot, I enjoy it in a lot of ways… and have had this one in my head for a while. I will also point you to a recipe I threw together long ago, with horrible pics before I had a clue about food styling or photography. This is a really tasty Cream of Reuben Soup... another way to use that corned beef.
Another St. Patrick’s Day dish is my version of colcannon… “Southern Colcannon.” It was actually published in Our State Magazine years ago when I was house chef there… it’s a realllll good side dish for not only corned beef, but just about anything! What’s not to love about greens (my cabbards or cabbage) and good ole North Carolina Sweet Potatoes?
St. Patrick’s Day is also a pretty momentous day for me too… as it is my Quit Smoking Anniversary! I think this marks year 15 for me… my motivation? My new little nephew when he was born, who is now SIXTEEN! He was born in September, and I didn’t want him growing up smelling me and my house… nor seeing me smoking so he would think that was OK!
If you have tried to quit or want to… if I can quit after 26 years… You Can TOO!
It’s not easy. It’s HARD. But find your motivator and do it… read my story above… and just do it!
Till next time… (recipe below)
Reuben Deviled Eggs
Sliced boiled eggs in half and put yolks in bowl.
Add a bit of thousand island dressing (or mayo) and minced dill pickles.
Add some Bavarian Sauerkraut (seasoned and has caraway seeds!)
Stir in a little bit of coarse ground mustard… salt and pepper.
Mix together and fill egg whites.
Scatter with some fresh chopped dill.
|March 15, 2021||Posted by Wendy Perry under condiments & accompaniments, fun food, here's the beef!, old favorites, skillet cookery|
It’s hard to beat a good ole hot dog. And the best are topped with simple homemade chili, fittin for dogs and burgers. All the way please… chili, mustard and chopped onions! And a dollop of slaw doesn’t hurt either.
|February 22, 2021||Posted by Wendy Perry under baking (she said in terror), Bass Farm Sausage, fun food, Italian, Mimi's Mountain Mixes, party foods, pizza, Toaster Oven|
Have fun making pizza at home with Mimi’s Mountain Mixes! Teach a child to cook… this is a great fun way to do that.
|February 19, 2021||Posted by Wendy Perry under Carolina Country, chocolate, fun food, Mexican/Southwestern, Mindless Mutterings from the Teacher's Lounge, published, sweet treats|
Look no further for a fun, finger food dessert to put smiles on faces! Keep cake pieces on hand in a freezer bag to fry in a flash for when you need “just a bite of something sweet.”
|February 18, 2021||Posted by Wendy Perry under Carolina Country, condiments & accompaniments, dressings, Mexican/Southwestern, no cook, pickled foods, product recipe development, published|
Drizzle this sweet n’hot chili vinaigrette over a simple salad along with my Carnitas Enchiladas Suiza, or put it to work in a shredded cabbage slaw. Need a quick marinade for chicken or shrimp? This is your go-to! Keeps in the fridge for about a month.
|February 18, 2021||Posted by Wendy Perry under Carolina Country, casseroles, cheesy, Mexican/Southwestern, Mindless Mutterings from the Teacher's Lounge, published, rotisserie|
This one needs a bit of planning ahead to cook the pork, but using one large butt yields lots of meat to freeze to make several batches of these easy, creamy Carnita Enchiladas Suiza. Olé!
|February 14, 2021||Posted by Wendy Perry under baking (she said in terror), Carolina Country, gluten free, Mindless Mutterings from the Teacher's Lounge, published, wendy's signature recipes|
Turning sugar, butter and cream into this browned, decadent custard is only made better by devouring it fireside in the dead of winter. Can be made up to four days ahead. Salted Butterscotch Crème Brûlée all around please!
|February 14, 2021||Posted by Wendy Perry under Aunt Dee Dee's Kitchen, Carolina Country, cheesy, gluten free, grits, Mindless Mutterings from the Teacher's Lounge, published, sensational sides|
Many long-lived mills here in North Carolina still stone grind the best grits. Slow cooked creamy grits pair well with so many dishes (and stand alone quite nicely, too). Seasoned with fresh rosemary and salty parmesan, enjoy them alongside my Savory Oxtail Stew.
|February 14, 2021||Posted by Wendy Perry under Carolina Country, Cooking ~ Recipes, here's the beef!, Mindless Mutterings from the Teacher's Lounge, plums, published, soups, stews, chilies chowders and such|
Chilly winter days make us want to throw something hearty and comforting in a big ol’ pot and let it slowly simmer for hours, filling the house with the enticing smell of what’s to come. This stew is a bit spicy, subtly sweetened by the prunes, with many layers of flavor.
|February 5, 2021||Posted by Wendy Perry under appetizers, butters 'n spreads, fun food, nuts, party foods, roasted goodness, sweet potatoes|
Looking for something new to nibble on? During your super bowl gathering? Or couch pajama movie binge? Throw together some of this roasted sweet potato goodness… yummy any old time… and great way to use some of our North Carolina Sweet Potatoes!!