This week the occasion was visiting teaching (um, yeah, I am aware that I did my visiting teaching on the 31st of the month, it still counts!). My partner, Jen, brought the yummiest roasted red pepper soup and cake with strawberries and cream...mmmm, I need to get recipes from her. And Sallie brought us banana bread...and I need to the recipe from her! But it was more than just an eat-fest, really, I had so much fun visiting with these awesome ladies and it was the most beautiful day (yes, we are hitting 80s here, my northern friends, you need to come visit).
So, here we are with the recipes. First up, a chicken salad that began many moons ago, when I was pregnant with Max and headed to a Stampin' Up retreat...speaking of girls, I sure miss those girls. Anyway, it was yummy then, and it's yummy now. And a green salad from one of my long-time "imaginary" girlfriends (she's real, I've just never met her in real life...but we're really friends, I promise). These are both some of my favorite go-to recipes for potlucks and lunches.
|Check out the floral dishes! Probably the first floral thing I've owned since marrying Mr. "No Floral, No Way" Adam Ellis. He insists they will be perfect for all my "tea parties."|
adapted from Allrecipes.com
8 skinless, boneless chicken breast halves, cooked and diced (or a rotisserie chicken and a couple of breasts, or you can even use the canned chicken from Costco)
2 stalks celery, chopped
1 onion, chopped (I use much less, I'm not a fan of too much onion)
2 small apples, peeled, cored and chopped (I like the tartness of Granny Smith)
2/3 cup golden raisins or craisins
2/3 cup seedless grapes, halved (I prefer red when I have golden raisins, green when I have craisins, but usually use just whatever is convenient)
1 cup chopped toasted pecans (I left these out this time and kinda missed them)
1/4 tsp ground black pepper (or a couple of grinds from the grinder)
1 tsp curry powder (I never measure, I just shake, stir, taste and repeat until it tastes good - I know I use much more that it calls for)
1 1/2 cups mayonnaise (again, I don't really measure, I just add it until it's not dry anymore, which I'm certain is more than it calls for)
Mix it all up and serve on croissants or rolls. Just another side note, I halved this for our lunch this week (there were five of us) and had half of it left. The original recipe is supposed to serve 16.
Bookclub Chicken Salad
from Ramona Mathis aka "Mona of the Babyboard"
6-8 chicken breasts (I don't think I've actually made this with the chicken, only as a side, but here are the directions because it would be awesome with chicken in it.)
- Cook chicken breasts for 30 minutes at 350 degrees. Cool and cut into small pieces.
- 8 ounces slivered almonds
- 4 tbsp sugar
- In a small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar dissolved.
- 2 bags European blend salad mix (and/or Spring Mix)
- 1 head Iceberg lettuce (or Romaine), torn into pieces
1 cup craisins
1 cup shredded Mozzarella
Toss everything but the almonds, reserving to sprinkle on top. You will need a gigantor of a bowl, this salad is huge.
Dressing (The dressing is seriously what makes this salad. I currently have a mason jar of it in the fridge, just for my own use.)
- 1/4 red onion
- 1 cup sugar
- 2 tsp dry mustard
- 1/2 tsp salt
- 1/2 cup red wine vinegar
- 1 cup vegetable oil
- Finely chop red onion in food processor. Add sugar, dry mustard, salt, and vinegar and blend until frothy. Slowly add oil.
I have another lunch planned next week, stay tuned!
P.S. I just went back and read this post and I sound at best, ADD, at worst, like I'm hyped up on something. I promise, I'm not taking anything. Oh, wait, I ate an entire package of Peeps today...dang Easter candy!