Archive for August 31, 2015

Smoked Sausage Scramble

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Smoked Sausage Scramble is a tasty meal for the entire family

Smoked Sausage Scramble is a tasty meal for the entire family

Meals in our house tend to be a combination of ingredients put together because they are foods that we enjoy thus the creation of Smoked Sausage Scramble.

What may start out as a simple dish of fried potatoes quickly evolves into a full meal with savory results.

I began by washing and drying 4 medium potatoes. I then diced them into 1/4-inch cubes leaving the skins on. The potatoes were placed in a hot skillet with about 1/4 cup Canola oil (enough to completely cover the potatoes) and fried on medium high until they were golden brown tossing occasionally to make sure all sides were brown. I added 1/4 teaspoon of Lawry’s Garlic Salt over the potatoes as they cooked Depending on your stove’s temperature, this should take about 10 minutes.

While the potatoes cooked, I removed the casings from a pound of fully cooked smoked pork sausage and then I diced them into 1/2-inch cubes.

Smoked pork sausage and potatoes cooking together

Smoked pork sausage and potatoes cooking together

When the potatoes were ready, I added the smoked sausage. This only needs to cook 2 to 3 minutes, just long enough to heat the sausage through as it’s already cooked. Next I added 1/4 teaspoon fresh ground black pepper, 1/4 teaspoon fresh ground kosher salt, 1 tablespoon minced garlic (I use Spice World), and 1/2 medium sweet onion (like Vidalia) finely chopped.

In a small bowl I mixed 4 large eggs, 1/4 cup milk, 1/2 teaspoon chopped fresh basil, 1 teaspoon chopped fresh oregano, and 1/4 cup sour cream.

When the sausage and potato mixture had cooked for that extra 2 to 3 minutes, I added the egg mixture, stirring to combine and then cooked until the egg was set (about 2 minutes).

When the egg was set, I removed the scramble from the heat. Placing it in plates, I topped the mixture with shredded sharp cheddar cheese (about 1/2 cup total) sprinkled over the top. Finishing off the dish, I added garlic toasted French bread as side.

Sometimes a side dish can quickly become a full meal if you just add the right ingredients. In the case of the Smoke Sausage Scramble, it was just ingredients that struck my taste buds that night.

Smoke sausages are quite versatile and can be adapted to enhance various dishes. Do you have a favorite smoked sausage recipe you’d like to tell us about?

Thanks for checking us out today!

Cucina Felice!

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Smoked Sausage Scramble

Rating 

Serves: 4 servings

Smoked pork sausage cooked with potatoes, fresh herbs and spices makes a delicious dish
Ingredients
  • 4 medium potatoes, diced into ¼-inch cubes
  • 1 Pound fully cooked smoked pork sausage, remove casing, diced into ½-inch cubes
  • ¼ Cup Canola oil
  • ¼ Teaspoon Lawry's Garlic Salt
  • ¼ Teaspoon fresh ground black pepper
  • ¼ Teaspoon fresh ground kosher salt
  • ½ Medium sweet onion, finely chopped
  • 1 Tablespoon minced garlic
  • 4 Large eggs
  • ¼ Cup milk
  • ¼ Cup sour cream
  • ½ Teaspoon finely chopped fresh basil
  • 1 Teaspoon finely chopped fresh oregano
  • ½ Cup shredded sharp cheddar cheese
Instructions
  1. Wash and dry 4 medium potatoes. dice them into ¼-inch cubes leaving the skins on. Place the potatoes in a hot skillet with about ¼ cup Canola oil (enough to completely cover the potatoes) and fry on medium high until golden brown tossing occasionally to make sure all sides are brown. Add ¼ teaspoon of Lawry's Garlic Salt over the potatoes as they cook. Depending on your stove's temperature, this should take about 10 minutes.
  2. While the potatoes cook, removed the casings from a pound of fully cooked smoked pork sausage and dice into ½-inch cubes.
  3. When the potatoes were ready, add the smoked sausage. This only needs to cook 2 to 3 minutes, just long enough to heat the sausage through as it's already cooked. Next add ¼ teaspoon fresh ground black pepper, ¼ teaspoon fresh ground kosher salt, 1 tablespoon minced garlic, and ½ medium sweet onion (like Vidalia) finely chopped.
  4. In a small bowl, mix 4 large eggs, ¼ cup milk, ½ teaspoon chopped fresh basil, 1 teaspoon chopped fresh oregano, and ¼ cup sour cream.
  5. When the sausage and potato mixture has cooked for that extra 2 to 3 minutes, add the egg mixture, stirring to combine and then cook until the egg is set (about 2 minutes).
  6. When the egg is set, remove the scramble from the heat. Place it in plates, top the mixture with shredded sharp cheddar cheese (about ½ cup total) sprinkled over the top. Finish off the dish, add garlic toasted French bread as a side.

 

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Banana Johnnies for Breakfast

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Banana Johnnies make a tasty alternative to traditional pancakes for breakfast

Banana Johnnies make a tasty alternative to traditional pancakes

Have you ever gotten up in the morning with the taste for pancakes for breakfast only to find you don’t have any pancake mix or any other ingredients to make traditional pancakes in your kitchen?

Well, I have an alternative recipe you can make that might just hit the spot. It’s simple and has a nice sweet taste all on its own without even adding syrup. I call it Banana Johnnies.

The secret ingredient is a ripe banana. This gives you the sweetness without having to add a lot of sugar or syrup.

I begin by peeling the banana, putting it in a bowl and mashing it up with a fork. Next, add 3 tablespoons of sugar, 1 large egg, 1/2 cup of sweet milk (I use whole) and a 1/2 teaspoon vanilla flavoring. I mix this together and then add the twist to the traditional pancake mix – 1 cup self-rising corn meal mix. That’s right, I’m using corn meal mix instead of flour or a Bisquick mix. Combining the corn meal mix with the banana mixture, I make sure it’s well incorporated.

I heat up a non-stick skillet on medium high and add about a tablespoon of Canola oil to cook the Johnnies in.

When the pan is hot, I carefully spoon the pancake batter into the skillet. You can make the pancakes any size you want. This can also be cooked on a griddle, if you prefer.

Banana Johnnies are sweet and good for breakfast

Adding a banana makes these pancakes sweet on their own

I cook the pancakes for about 2 to 3 minutes until they’re golden brown and not coming apart when I lift an edge up. Then I flip them over and cook for another 2 to 3 minutes on that side until it is golden brown.

I serve them hot right out of the skillet with a tab of butter on top. The pancakes have just a hint of sweetness on their own from the banana. If you like your pancakes sweet, you may want to add a splash of syrup on top. This makes about 6 or 7 pancakes depending on the size you desire.

These are called Johnnies after the old-fashion Johnnycakes that use corn meal instead of flour. I remember eating Johnnycakes in my youth. In searching the web, I learned Johnnycake is prepared from Newfoundland to Jamaica. New England cuisine still features a modern Johnnycake, while in the South (where I live) the cakes are sometimes referred to as hoecakes. To find out more about Johnnycakes, click HERE.

Have you eaten Johnnycakes before? Are they called something else where you live? Okay, now what’s your favorite item to pair with pancakes?

Thanks for stopping by.

Cucina felice!

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Banana Johnnies for Breakfast

Prep time: 

Cook time: 

Total time: 

Serves: 6 to 7 pancakes

This is a tasty alternative to traditional pancakes.
Ingredients
  • 1 Banana, ripe
  • ½ Cup Milk
  • 3 Tablespoons sugar
  • 1 Tablespoon Canola oil
  • 1 Large egg
  • ½ Teaspoon vanilla flavoring
  • 1 Cup self-rising corn meal mix
Instructions
  1. Peel the banana, place in a bowl and mash with a fork. Add 3 tablespoons sugar, 1 large egg, ½ cup of milk, and ½ teaspoon vanilla flavoring. Mix well and add the twist to the traditional pancake recipe - 1 cup self-rising corn meal mix. Combine the corn meal mix with the banana mixture making sure to incorporate all the ingredients well.
  2. Heat a non-stick skillet on medium high. Add 1 tablespoon Canola oil and when the skillet is hot carefully spoon the batter into the skillet making them the desired size you want. This batter can also be cooked on a griddle.
  3. Cook the pancakes for about 2 to 3 minutes or until you can lift the edges without them coming apart and they are golden brown. Flip pancakes and cook 2 to 3 minutes on the other side until golden brown.
  4. Remove from pan. Add butter on top, if desired. These pancakes will be a bit sweet on their own so you may want to try them before pouring syrup over them.

 

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Popeye the Sailor Muffins

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Delicious breakfast dish includes spinach

Delicious breakfast dish includes spinach

One ingredient that probably doesn’t quickly come to mind when you think of breakfast is spinach, unless of course you’re Popeye the Sailor.

Am I right? Tell your family they’re having spinach for breakfast and I don’t think you’ll get a lot of “Oh, yummy!” or “Can’t wait” replies from them.

Its how you present the spinach and what you prepare it with that’ll make the difference. In fact, this dish can be served for any meal of the day (or night). That’s just one of the reasons it’s enjoyed so in our house. We call it Popeye the Sailor Muffins because it features fresh spinach, a favorite of the cartoon character from our youth.

First I began by seeding and finely dicing 2 Roma tomatoes, then I took 6 slices of deli-style ham (I used Buddig Original Ham) and julienned it. I put 1 tablespoon of butter (you can also use margarine) and 1 tablespoon of Canola oil in a skillet on medium heat. Once the skillet was hot, I put the tomatoes and ham in, stirred it about and reduced the temperature down to medium low. I added a couple of turns of fresh ground black pepper and kosher salt. You can season to your taste.

While that was cooking, I julienned 1/3 cup of fresh spinach and finely chopped 1 tablespoon of fresh oregano and 1 tablespoon of green onion tops. It makes the recipe go smoother if you prepare all your ingredients before you start cooking. Since I decided on new ingredients as I cooked, I chopped and julienned as I went.

All the ingredients come together in a creamy mixture

All the ingredients come together in a creamy mixture

I added the spinach, oregano and onions to the tomato mixture and cooked for a couple of minutes more. Taking another skillet, I added a splash of Canola oil (about 1 tablespoon) and browned the halves of 3 English muffins.

I went back to the tomato mixture and added 1 cup of cottage cheese, stirring it in.

I had some of the julienned spinach leftover (about 2 tablespoons) so I sprinkled it over the English muffin halves (putting 3 halves to a plate). I topped that with the tomato mixture and sprinkled shredded Mexican Blend cheese over all of that.

The cottage cheese and the tomatoes blend together creating a creamy, smooth texture similar to melted Velveeta cheese. The ingredients come together in a burst of flavor and you forget you’re eating spinach for breakfast.

This dish, like many others, is very versatile and can be made using additional or less ingredients as you desire. As I mentioned earlier, it can also be served for any meal of the day.

Do you enjoy dishes that can be adapted for any meal of the day? Do you enjoy preparing dishes that work just as well with or without additional ingredients depending on your taste at the time?

Thanks for stopping by.

Cucina Felice!

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Popeye the Sailor Muffins

Rating 

Serves: 2-3 servings

A delicious way to introduce spinach into your breakfast without a lot of fuss
Ingredients
  • 2 Roma tomatoes, seeded and diced
  • 2 Tablespoons Canola oil
  • 1 Tablespoon butter
  • 6 Slices deli-style ham
  • ⅓ Cup julienne spinach (+ 2 tablespoons)
  • 1 Tablespoon fresh minced oregano
  • 1 Tablespoon fresh finely chopped green onion tops
  • 3 English Muffins
  • 1 Cup cottage cheese
  • Shredded Mexican Blend cheese to sprinkle on top (optional)
  • Fresh ground black pepper (to taste)
  • Fresh ground Kosher salt (to taste)
Instructions
  1. Begin by seeding and finely dicing 2 Roma tomatoes, then julienne 6 slices of deli-style ham. Put 1 tablespoon of butter (or margarine) and 1 tablespoon of Canola oil in a skillet on medium heat. Once the skillet is hot, add the tomatoes and ham, stirring and reduce the temperature to medium low. Add a couple of turns of fresh ground black pepper and fresh ground kosher salt seasoning to your taste.
  2. While that cooks, julienne ⅓ cup (plus 2 tablespoons) of fresh spinach and finely chopped 1 tablespoon of fresh oregano and 1 tablespoon of green onion tops. It makes the recipe go smoother if you prepare all your ingredients before you start cooking.
  3. Add the spinach, oregano and onions to the tomato mixture and cook for a couple of minutes more. Taking another skillet, add a splash of Canola oil (about 1 tablespoon) and browned the halves of 3 English muffins.
  4. Go back to the tomato mixture and add 1 cup of cottage cheese, stirring it in.
  5. Sprinkle the 2 tablespoons of julienned spinach over the browned English muffin halves. You can serve it for 2 with 3 halves each or for 3 with 2 halves each. Top that with the tomato mixture and sprinkled shredded Mexican Blend cheese over all of that.
  6. The cottage cheese and the tomatoes blend together creating a creamy, smooth texture similar to melted Velveeta cheese. The ingredients come together in a burst of flavor and you forget you're eating spinach for breakfast.

 

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My Take on Chicken Gumbo

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My take on Chicken Gumbo

My take on Chicken Gumbo

Do you sometimes find your refrigerator is filled with the past week’s leftovers, but not enough of any one thing to really make a meal?

As long as the leftovers are fresh, you don’t want to throw them out. That’s not only a waste of food, but a waste of money too.

If your family tires quickly of leftovers then it’s time to get a little creative and see what you can prepare from what you’ve got left. With a little imagination and the leftovers, you soon have a new dish to serve your family.

I gave this a try recently when I found a leftover chicken croquette in the refrigerator, but not enough for a complete meal. Checking further I found I had my usual stock of staple ingredients: minced garlic, celery, and onions. I also had a small portion of leftover mashed potatoes.

As I was putting the food out on the counter to see what I could pull together, I decided to add a can of diced tomatoes and a can of mixed vegetables. Looking over the ingredients I wasn’t sure what I was going to put together and then it came to me — my own take on Chicken Gumbo.

I started by crumbling the chicken croquettes I had into small pieces. Next I cut up a rib of celery into large dices about 1/2 inch or so and a 1/2 cup of onion. The onion dices were about 3/8-inch each. I put a skillet on medium heat and added about 2 tablespoons of Canola oil. I sautéed the celery about a minute and then added the onion and sautéed for another three minutes. I added a pinch of fresh ground kosher salt to the onions and celery while it was sautéing.

Delicious served with toasted cheese bread

Delicious served with toasted cheese bread

Next I added a tablespoon of minced garlic (I use Spice World brand), a can of diced tomatoes (I didn’t drain these), a 1/2 teaspoon fresh ground black pepper and the crumbled chicken croquette. I gave all that a good stir and added 1/2 cup mashed potatoes, 2 cups of water, 2 teaspoons of powdered chicken bouillon, a can of mixed vegetables (didn’t drain these either), and a tablespoon of balsamic vinegar.

I stirred all this together, making sure it was well incorporated and then I let it simmer for about 20 to 25 minutes. I checked it often and gave it a stir. It ended up cooking for about 30 minutes total.

I poured the gumbo into bowls and topped it off with shredded Mozzarella cheese. Shaved fresh Mozzarella would have been great on it, but unfortunately there wasn’t any in the refrigerator. I also served it with a couple of slices of toasted cheese bread, about 1/2 inch thick. The bread really isn’t necessary, but we found that it was a great way to make sure we got every last drop of the gumbo.

This recipe of mixed leftovers is a good way to use what’s in your refrigerator and have a delicious meal too. You take a few leftover items, combine them and ‘awesomize’ a new dish.

Do you have a gumbo recipe you’d like to share? What do you do with your leftovers or do you even have leftovers?

Thanks for stopping by.

Cucina Felice!

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My Take on Chicken Gumbo

Rating 

Serves: 4 servings

This is my take on the traditional chicken gumbo recipe with a few new added ingredients using leftovers for a delicious meal in a hurry.
Ingredients
  • 1 Cup chicken croquette, crumbled
  • ½ Cup mashed potatoes
  • 2 Tablespoons Canola oil
  • 1 Rib of celery, diced into large cubes
  • ½ Cup chopped onion (approximately ⅜ inch)
  • 2 Cups water
  • 1 Can (14½ oz) mixed vegetables
  • 1 Can (14½ oz) diced tomatoes
  • 1 Tablespoon minced garlic
  • ½ Teaspoon fresh ground black pepper
  • Pinch of fresh ground kosher salt
  • 2 Teaspoons powdered chicken bouillon
  • Shredded Mozzarella Cheese
  • 1 Tablespoon Balsamic vinegar
Instructions
  1. Crumbling the chicken croquette into small pieces. Next I cut up a rib of celery into large dices about ½ inch or so and a ½ cup of onions in ⅜-inch dices. Heat a skillet on medium heat and added about 2 tablespoons of Canola oil. Sauté the celery about a minute and then add the onion and sauté for another three minutes. Add a pinch of fresh ground kosher salt to the onions and celery while it sautés.
  2. Next add a tablespoon of minced garlic, a can of diced tomatoes (don't drain), a ½ teaspoon fresh ground black pepper and the crumbled chicken crochets. Give all that a good stir and add ½ cup mashed potatoes, 2 cups of water, 2 teaspoons of powdered chicken bouillon, a can of mixed vegetables (don't drain), and a tablespoon of balsamic vinegar.
  3. Stir all this together, making sure it is well incorporated and then let simmer for about 20 to 25 minutes. Check often and give it a stir. Can take up to 30 minutes depending on stove temperature.
  4. Pour into bowls and top with shredded Mozzarella cheese and serve with toasted cheese bread.

 

 

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Heavenly Egg Sandwich

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Heavenly Egg Sandwich with home fries

Heavenly Egg Sandwich with home fries

Have you ever started to prepare a simple meal only to end up making something different or more elaborate than you had planned?

The other night after a long, tiring day we decided simple scrambled egg sandwiches would hit the spot. As I began gathering the eggs and utensils needed to fix the meal, we decided the eggs needed cheese. Since we couldn’t decide between Kraft Velveeta Sharp Cheddar and Sargento Provolone, I went with both.

Slicing tomato for Heaven Egg Sandwich

Slicing tomato for Heaven Egg Sandwich

Okay so now we’re having scrambled eggs and cheese sandwich. I had some fresh tomatoes from the garden, sliced deli-style ham, and fresh spinach in the refrigerator so naturally I had to add that as well.

Next came fresh green onion tips, basil and oregano from our back porch container garden. Can you see where this is going? The simple egg sandwich had quickly snowballed into a mammoth fare.

I began by cutting off about 3/4 of a loaf of French bread, slicing it lengthwise and toasting it in the oven for about two minutes on broil. When the bread came out of the oven, I covered both halves with mayonnaise, freshly ground black pepper and freshly ground kosher salt.

Step Two for Heavenly Egg Sandwich - The Surprised GourmetWhat I didn’t do (but should have considering what I finally added to the sandwich by the end) was scoop out some of the bread to make a cavity for the egg mixture. In my defense, when I prepared the bread I hadn’t decided to add all the extra ingredients at that time.

I mixed five large eggs with a dash of Lawry’s Garlic Salt and two slices of Velveeta Sharp Cheddar Cheese (torn into pieces) and cooked in a skillet over medium heat. I added just a splash of Step Three for Heavenly Egg Sandwich - The Surprised GourmetCanola Oil to the pan before adding the eggs. I cooked the eggs, stirring occasionally, until they were done but still fluffy.

The first layer I put on the sandwich was spinach followed by two slices of Sargento Provolone Cheese, four slices of ham (each folded in half and layered) and topped it off by sprinkling the green onion tops (finely chopped) over all of that.

Next I carefully added the eggs to the sandwich and topped them off Step Four for Heavenly Egg Sandwich - The Surprised Gourmetwith the oregano (finely chopped). I had sliced the tomato thin so I added it next. The last ingredient was the basil (finely chopped) sprinkled over the top of everything. You want to layer your flavors rather than combine them all together. The other half of the bread was added and the sandwich was complete.

I paired the HEAVENLY EGG SANDWICH with one of our favorite side dishes – home fries.

Step Five for Heavenly Egg Sandwich - The Surprised GourmetI had to press down gently on the sandwich to cut it into sections. You’ll have to be careful when cutting this yummy treat. It’s a tasty sandwich but quite messy with lots of wonderful ingredients trying to get out.

The combination of eggs, cheeses, fresh herbs, spinach, tomato and ham blends into a delectable infusion of flavors you won’t be able to resist. What started out as a simple egg sandwich turned Step Six for Heavenly Egg Sandwich - The Surprised Gourmetinto a delicious concoction for our taste buds and a sandwich we almost couldn’t handle. I call this Heavenly Egg Sandwich because when we began eating it, all we could do was go “mmmmm, oh this is so good it’s heavenly.”

Do you get carried away when you make scrambled egg sandwiches? What’s your favorite extra ingredient to add?

Thanks for stopping by today.

Cucina Felice!

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Heavenly Egg Sandwich

Rating 

Serves: 3-4 Servings

Ingredients
  • ¾ Loaf French or Italian Bread
  • 5 Large eggs
  • 1 Medium tomato, thinly sliced
  • 3 Slices Kraft Velveeta Sharp Cheddar Cheese
  • 2 Slices Sargento Provolone Cheese
  • 4 Slices lunch meat-style ham (or turkey)
  • 1 Tablespoon finely chopped fresh oregano
  • 1 Tablespoon finely chopped fresh basil
  • 1 Tablespoon finely chopped green onion tops
  • Spinach leaves (to taste)
  • Mayonnaise (to taste)
  • Fresh ground black pepper (to taste)
  • Fresh ground Kosher or Sea Salt (to taste)
  • Lawry's Garlic Salt (to taste)
  • Canola oil
Instructions
  1. Cut bread in half lengthwise and scoop out the center of one half. Toast bread in oven on high broil for about 2-3 minutes. When cool, cover both halves with mayonnaise and sprinkle with fresh ground salt and black pepper to taste.
  2. Slightly beat 5 large eggs in a bowl, add a dash of Lawry's Garlic Salt and pour into a hot skillet coated with a splash of Canola oil. Add 3 slices of Kraft Velveeta Sharp Cheddar Cheese (torn into pieces) and cook until done but still fluffy.
  3. Begin layering one half of the sandwich with spinach (or lettuce if you prefer) followed by the 2 slices of Sargento Provolone Cheese. Add 4 slices of lunch meat-style ham (each slice folded in half and positioned slightly on top of each other). Top that off with the chopped green onion tops sprinkled all over.
  4. Next carefully add eggs to the sandwich and top with the chopped oregano. Add the tomato slices next and finish by sprinkling the chopped basil on top. Cover with the other bread half and carefully cut into desired pieces.
  5. Sandwich will be a bit messy.

 

 

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Simple Chicken Salad

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Baked tomato stuffed with leftover Chicken Salad

Baked tomato stuffed with leftover Chicken Salad

What is a simple dish that comes to mind when you think of summer?

For me there’s just something about chicken salad that says “summer.” Don’t get me wrong, I enjoy chicken salad year-round but it definitely has a place front and center when the temperature is hot.

There has got to be thousands of recipes for chicken salad. You just can’t go wrong eating chicken. I’ve tried numerous recipes from family and friends featuring grapes, nuts and fruit in the chicken salad. I finally decided to come up with my own take on this time-honored dish. I thought I’d incorporate some of the ingredients I like to see what I could create.

This is the tasty recipe that I came up with, but continue to tweet from time to time.

All the ingredients ready to mix for Simple Chicken Salad

All the ingredients ready to mix for Simple Chicken Salad

I start by using leg quarters that I skin and cook in a slow cooker overnight. I then debone the chicken, sometimes save the broth (depending on if I have some already on hand), and use the meat for the chicken salad. It’s not the traditional white meat thought of to make chicken salad, but it works just fine at a more affordable cost.

I put 4 cups of the cooked chicken in a large bowl and use a fork to shred it.

Next dice a large rib of celery into quarter-inch cubes and add to the chicken. Then add 3 cups sweet relish, 2 tablespoons dried minced onion, 1 teaspoon celery seed (I use Gold Medal), 3 tablespoons dried parsley, 1 cup mayonnaise, 2 teaspoons Lowry’s Garlic Salt, 1/2 teaspoon fresh ground black pepper, and 1 teaspoon fresh ground Kosher salt. Stir all of the ingredients well, making sure to scrape the bottom and sides of the bowl so everything is well incorporated.

Simple Chicken Salad on Cheese Bread for a tasty snack

Simple Chicken Salad on Cheese Bread for a tasty snack

The chicken salad is ready. This can be served immediately on a bed of spinach or lettuce or as a sandwich. I’ve gotten to where I use only spinach instead of lettuce as I found it easier to digest and really better for you. The chicken salad can be stored in the refrigerator covered for a couple of days.

This salad will have a bit of a crunch when you use the dried minced onion instead of a fresh minced onion.

This makes about 8 to 10 servings.

This SIMPLE CHICKEN SALAD recipe makes a great dish to serve for your summer outings. How do you enjoy chicken salad – on a sandwich or on a bed of lettuce or maybe even in a different dish altogether?

Thanks for stopping by.

Cucina felice!

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Simple Chicken Salad

Rating 

Serves: 8 to 10 servings

Ingredients
  • 4 Cups cooked chicken
  • 1 Large rib celery
  • 3 Cups sweet relish
  • 2 Tablespoons dried minced onion
  • 1 Teaspoon celery seed
  • 3 Tablespoons dried parsley
  • 1 Cup mayonnaise
  • 2 Teaspoons Lowry's Garlic Salt
  • ½ Teaspoon fresh ground black pepper
  • 1 Teaspoon fresh ground Kosher salt
Instructions
  1. Place 4 cups of cooked chicken in large bowl and use a fork to shred it.
  2. Dice one large rib of celery into ¼-inch cubes and add to the chicken. Add all of the remaining ingredients and stir well. Scrape the sides and bottom of the bowl to be sure all the ingredients are well incorporated.
  3. The chicken salad can be served immediately on a bed of spinach or lettuce or as a sandwich. It also stores well covered in a refrigerator for the next day's enjoyment.
  4. *Skinned leg quarters cooked overnight in a slow cooker and then deboned were used for this recipe.

 

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