Potato Macaroni Salad

Got the recipe from here

5 large russet potatoes, peeled
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1 – 1/2 cups small elbow macaroni (follow directions on box on how to cook)
1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
1 tablespoon finely minced onion (I add extra, as I LOVE onion)
6 hard boiled eggs, finely chopped
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Salt and pepper to taste
1 1/2 Cups Best Foods mayonnaise (you may need to add more)

(I highly recommend making this salad the day before, as it sits and chill the better it tastes)

boil the potatoes the night before, drain them thoroughly, and then chill in the refrigerator overnight.

The next day, cut the potatoes into bite size cubes

Cook the macaroni by following package directions, once they are cooked, rinse them with cold water until they are nice and cool. Drain completely. The Macaroni needs to be cooled completely before adding to the salad.

Once you have cubed the potatoes and the macaroni is nice and cool.
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Add the rest of the ingredients

Eggs
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Carrots
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onion
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Salt & Pepper
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mayonnaise
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Mix everything together, really well
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Taste salad after you mix everything together. I felt mine was little dry so I added mayonnaise, and added a little more salt & pepper.

This salad is so yummy! I LOVE IT!

Serve with HAWAIIAN HULI HULI CHICKEN

Here is the recipe again:

5 large russet potatoes, peeled
1 – 1/2 cups small elbow macaroni (follow directions on box on how to cook)
1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
1 tablespoon finely minced onion (I add extra, as I LOVE onion)
6 hard boiled eggs, finely chopped
Salt and pepper to taste
1 1/2 Cups Best Foods mayonnaise (you may need to add more)

(I highly recommend making this salad the day before, as it sits and chill the better it tastes)

boil the potatoes the night before, drain them thoroughly, and then chill in the refrigerator overnight.

The next day, cut the potatoes into bite size cubes

Cook the macaroni by following package directions, once they are cooked, rinse them with cold water until they are nice and cool. Drain completely. The Macaroni needs to be cooled completely before adding to the salad.

Once you have cubed the potatoes and the macaroni is nice and cool.

Add the rest of the ingredients: Egg, Carrots, onion, Salt & Pepper, mayonnaise

Mix everything together, really well

Taste salad after you mix everything together. I felt mine was little dry so I added mayonnaise, and added a little more salt & pepper.

Amish Macaroni Salad

Recipe

•2 cups uncooked elbow macaroni
•1 small onion, chopped
•3 stalks celery, chopped
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•3 hard-cooked eggs, chopped
•1 small red bell pepper, seeded and chopped
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•1 small carrot, shredded
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•2 cups creamy salad dressing
•2 1/4 teaspoons white vinegar
•white sugar to taste (1/3 – 3/4 cup)
•3 tablespoons prepared yellow mustard
•1/4 teaspoon salt
•3/4 teaspoon celery salt
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1.Cook macaroni in a pot of lightly salted water until tender, about 8 to 10 minutes. Rinse under cold water, drain and cool.
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2.In a large bowl, stir together macaroni, onion, celery, eggs, red pepper, carrot
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3.In a small bowl, stir together the salad dressing, vinegar, sugar, mustard, salt and
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celery salt.
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Pour the dressing over the salad
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and stir until well blended. Cover and chill in the refrigerator for at least 1 hour before serving.
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Here is that recipe again:

•2 cups uncooked elbow macaroni
•1 small onion, chopped
•3 stalks celery, chopped
•3 hard-cooked eggs, chopped
•1 small red bell pepper, seeded and chopped
•1 small carrot, shredded
•2 cups creamy salad dressing
•2 1/4 teaspoons white vinegar
•white sugar to taste (1/3 – 3/4 cup)
•3 tablespoons prepared yellow mustard
•1/4 teaspoon salt
•3/4 teaspoon celery salt

1.Cook macaroni in a pot of lightly salted water until tender, about 8 to 10 minutes. Rinse under cold water, drain and cool.
2.In a large bowl, stir together macaroni, onion, celery, eggs, red pepper, carrot and relish.
3.In a small bowl, stir together the salad dressing, vinegar, sugar, mustard, salt and celery salt. Pour the dressing over the salad and stir until well blended. Cover and chill in the refrigerator for at least 1 hour before serving.

Fisherman’s Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers

recipe

•1 tbsp grape seed oil
•1 medium onion, chopped
•3 cloves garlic, minced
•1 red bell pepper, seeded & diced
•1 large carrot, diced
•1/2 tsp dried oregano
•1/8 – 1/4 tsp dried (crushed) chile flakes
•1/2 cup chopped flat-leaf parsley
•1/2 cup dry white wine
•1 can (28 oz.) petite diced tomatoes (juices included)
•3/4 cup vegetable broth
•1/2 tsp kosher salt
•1 1/4 lb. firm white fish (such as tilapia), cut into 1-inch pieces
•1/2 lb. medium shrimp, shelled
•2 tbsp capers
•Salt & pepper, to taste
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1.Heat the olive oil in a large saucepan set over medium heat.
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2.Add the onion,
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garlic, red bell pepper and carrot.
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Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.

3.Add the oregano
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and chile flakes,
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and cook for 1 minute.
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Add the parsley
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and white wine,
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and cook for 1 additional minute.
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4.Add the tomatoes
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and vegetable broth,
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and bring to a simmer.

5.Add the tilapia pieces and cook,
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stirring occasionally, until the fish is almost cooked through, about 4 minutes.

6.Add the shrimp
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and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes.
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Remove from heat, stir in capers
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and season to taste with salt and pepper. Serve.
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Here is that recipe for you again:

•1 tbsp olive oil
•1 medium onion, chopped
•3 cloves garlic, minced
•1 red bell pepper, seeded & diced
•1 large carrot, diced
•1/2 tsp dried oregano
•1/8 – 1/4 tsp dried (crushed) chile flakes
•1/2 cup chopped flat-leaf parsley
•1/2 cup dry white wine
•1 can (28 oz.) petite diced tomatoes (juices included)
•3/4 cup vegetable broth
•1/2 tsp kosher salt
•1 1/4 lb. firm white fish (such as tilapia), cut into 1-inch pieces
•1/2 lb. medium shrimp, shelled
•2 tbsp capers
•Salt & pepper, to taste

1.Heat the olive oil in a large saucepan set over medium heat.
2.Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.
3.Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute.
4.Add the tomatoes and vegetable broth, and bring to a simmer.
5.Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.
6.Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir in capers and season to taste with salt and pepper. Serve.

The BEST Coleslaw ever

I don’t know if this recipe is the best ever! But it’s pretty good!

Recipe

1 tbsp apple cider vinegar
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2 tbsp canola oil
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1/4 C sweet onion, grated
1 1/4 C mayonnaise
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1/2 C sugar
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1/2 tsp dried tarragon
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1 carrot, grated
1 head green cabbage, shredded (I just used cole slaw mix)
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Instructions
1.Combine carrots, onion, and cabbage in a large bowl,
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2.Combine vinegar, mayo, oil, sugar and tarragon and mix until smooth.
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3.Pour dressing over cabbage mixture and mix well.
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4.For best results, make the night before serving, but it can be made up to just an hour before serving and still taste great.
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Here is that recipe for you again:

Ingredients
1 tbsp apple cider vinegar
2 tbsp canola oil
1/4 C sweet onion, grated
1 1/4 C mayonnaise
1/2 C sugar
1/2 tsp dried tarragon
1 carrot, grated
1 head green cabbage, shredded

Instructions
1.Combine carrots, onion, and cabbage in a large bowl,
2.Combine vinegar, mayo, oil, sugar and tarragon and mix until smooth.
3.Pour dressing over cabbage mixture and mix well.
4.For best results, make the night before serving, but it can be made up to just an hour before serving and still taste great.

Thai Beef Lettuce Wraps

This is one of Normy’s FAVORITE recipes I make. This would be the #1 go to recipe to make Normy happy!

Found it in my Women’s Health Magazine from forever ago!
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This would be a recipe to laminate!

Yes, I am a dork!

I Laminate all my favorite recipes! The GOOD ones I use a lot and all Pioneer Woman recipes, because you KNOW all of hers are GOOD!

Recipe

12 oz flank, skirt, or sirloin steak
1 tbsp chili sauce (we like sriracha)
1 jalapeno pepper, thinly sliced
2 tbsp fish sauce (P-U)
1/2 red onion, thinly sliced
Salt and pepper to taste
2 limes, cut into wedges
1/2 cup chopped fresh cilantro
1 carrot, peeled and grated
1 head Bibb lettuce, washed and dried, leaves separated (I used Butter Lettuce)
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This is what happens when you are trying to Julianne a carrot (I don’t grate the carrots for this recipe I like them Julianned). I was going too fast and the knife slipped…(me go too fast? NEVER)
Damn knife!

Damn knife!
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Normy had to take over for a minute…
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Heat the grill or grill pan over high heat for at least 5 minutes. Season the steak with salt and pepper
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and toss it on. Cook for about 4 minutes on each side, until it’s firm but yielding to the touch. Let it rest for 5 minutes.

Combine the chili sauce, fish sauce, and juice of one lime
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in a small saucepan over low heat.
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Slice the steak thinly (if it’s skirt or flank steak, be sure to cut against the grain) and drizzle half of the warm sauce over it. Set out the jalapeno and onion slices, cilantro, carrot, lettuce, and remaining lime wedges and sauce. Use the leaves like tortillas to wrap up the steak slices with the other ingredients. (Save some lime and sauce to use on your wrap as you eat.)

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Untitled

Pulled Pork Sandwiches

You want a yummy, easy meal that only calls for 5 Ingredents…and it requires only one pot to cook it in…Well you are in luck! This recipe is for YOU!

pork butt (I used 2.90 lb – but you can use whatever size needed)
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1 can Diet Pepsi
1/2 bottle Sweet Baby Ray’s Barbecue Sauce
Lawry’s Seasoning Salt
Rolls, Buns to serve Meat on
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Generally coat pork butt with Lawry’s seasoning salt,
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don’t be afraid to cover it all! Place in crock pot
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and pour in soda
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and barbecue sauce.
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Cover and cook on low for 4-5 hours. If you have a larger piece of meat, it will probably take longer. After 4 hours or so, take two forks and shred the meat into bite size chunks. Let it sit in the juice to soak up all that flavor.
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It can stay on warm in crock pot while serving, and can easily be reheated the next day. Serve on a kaiser roll and add more barbecue sauce if needed.

I served mine with this Cole Slaw

2 cups cabbage (shredded)
1 carrot (shredded)
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon sugar
1 lemon (juice)
salt and pepper to taste
1 handful parsley or dill (chopped)
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Mix the cabbage and carrot in a large bowl.
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Mix the mayo,
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sour cream,
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sugar, lemon juice, salt and pepper in a bowl
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Then Add Parsley
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Mix everything together.
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Get you some buns
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Throw some Pork on it, and some slaw
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and you have a DAMN good Sandwich
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and a Happy Man
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5 Spice Asian Turkey Lettuce Wraps

Recipe

1 lb ground lean turkey breast
1 medium red onion, chopped small
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3 garlic cloves, minced

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1 inch piece of ginger, peeled and minced
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1 carrot, chopped small
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2 tablespoons chopped water chestnuts
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1 1/2 teaspoon 5 Spice Powder
2 teaspoons low sodium tamari (or soy sauce)
3 teaspoons rice vinegar
2 teaspoons black bean sauce
1 teaspoon agave or honey
chile garlic or chile sauce (like sriracha), for serving
Boston or iceberg lettuce leaves, washed and dried
shredded slaw mix (optional)
chopped green onions (optional)
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Heat a nonstick skillet over medium heat. Coat pan with cooking spray and add onion
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and carrot.
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Cook for about 3-4 minutes, add ground turkey.
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Using a wooden spoon, break up ground turkey
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and sprinkle 5 spice powder over meat.
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Continue to cook until cooked through completely, about 7 minutes.
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While turkey is cooking, combine soy sauce,
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rice vinegar,
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black bean sauce,

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honey,
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ginger and garlic in a small bowl.

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Add to ground turkey
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during the last few minutes of cooking and stir until all combined.
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To serve scoop ground meat mixture into lettuce leaves, top with slaw mix, green onions and chili sauce.
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Boeuf Bourguignon and Duchess Potatoes

So I already have this recipe on my blog, but I am going to blog it again because this is by far the best recipe I have ever made! The hardest one I have made too!

The 1st time I made this dish was for Normy and James, and it was 2 years ago. So when I made it this time around, I was like damn this is kinda hard and a LOT of work, but SO worth it.

So James…

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You know James! He’s a regular here on Crazy Jamie’s blog!

Well Mr. James was Born on January 3rd and well I wanted to make him a special birthday dinner. So I asked him what he wanted and I suggested Boeuf Bourguignon and he was like “OH YEAH”! So that’s what I made! So Saturday January 7th I made dinner for Normy, James, Russ, Matt and Anisa. And the Bronco’s were playing the Steelers, what a perfect Birthday for James! Friends, Food, and Football!

I also made Pioneer Woman’s Duchess Potatoes. Last time when I made Boeuf Bourguignon I put it over egg noodles. So I wanted to do something different this time, so I went with Potatoes! I think the potatoes were the better way to go…

Ok let’s make this dish…But really it’s 3 recipes to make one final dish that is amazing…

This is copied from my book Mastering the Art of French Cooking By Julia Child (Page 315,316, 317)

What you will need:
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It says Boiled potatoes are traditionally served with this dish Buttered noodles or steamed rice may be substituted.  (I don’t think this dish would be good with rice).

A 6-ounce chunk of bacon
Remove rind, and cut bacon in lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry. (I did not do this step)

Preheat oven to 450 degrees.

A 9- to 10-inch fireproof casserole 3 inches deep, 1 Tb olive oil or cookingoil, A slotted spoon –
Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly.
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Remove to a side dish with a slotted spoon.
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Set casserole aside. Reheat until fat is almost smoking before you saute the beef.

3 lbs. lean stewing beef cut into 2 inch cubes –
Dry the beef in paper towels;
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it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides.
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Add it to the bacon.
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1 sliced carrot
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1 sliced onion –
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In the same fat, brown the sliced vegetable.
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Pour out the sauteing fat.

1 tsp salt
1/4 tsp pepper
2 Tb Flour –
Return the beef and bacon to the casserole
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and toss with the salt and pepper.
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Then sprinkle on the flour
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and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven
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for 4 minutes. Toss the meat and return to oven for 4 minutes more (This browns the flour and covers the meat with a light crust.) Remove casserole and turn oven down to 325 degrees.

3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
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2 to 3 cups brown beef stock or canned beef bouillon
1 Tb tomato paste
2 cloves smashed garlic
1/2 tsp thyme
A crumbled bay leaf
The blanched bacon rind (Which I did not do)

Stir in the wine,
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and enough stock or bouillon so that the meat is barely covered.
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Add the tomato paste, garlic, herbs, and bacon rind.
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Bring to simmer on top of the stove. Then cover the casserole
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and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly and 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

then take a picture of you and the hubby together…
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While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

Oignons Glaces A Brun [Brown-braised Onions] Page 483

18 to 24 peeled white onions about 1 inch in diameter
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1 1/2 Tb butter
1 1/2 Tb oil
A 9- to 10-inch enameled skillet
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When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for about 10 minutes,
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rolling the onions about so they will brown evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly

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1/2 cup red wine
salt and pepper to taste
A medium herb bouquet:
4 Parsley springs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth
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Pour in wine, season to taste, and add the herb bouquet.
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Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bauquet.

Then don’t forget the mushrooms

Champignons Sautes Au Beurre [Sauteed Mushrooms]

A 10-inch enameled skillet
2 Tb Butter
1 Tb Oil
1/2 lb. fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large

Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms.
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Toss and shake the pan 4 to 5 minutes. During their saute the mushrooms will be at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface as they have browned lightly. remove from heat.

Optional: 1 to 2 Tb Minced shallots or green onions
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When the meat is tender,
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pour the contents of the casserole into sieve set over a saucepan.
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Wash out the casserole
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and return the beef and bacon to it.
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Distribute the cooked onions
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and mushrooms over the meat.
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Skim fat off the sauce. Simmer sauce for a minute or two,
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skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If to thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
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For Immediate serving: Cover the casserole and sim,mer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice decorated with parsley.

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Salt and pepper

I served my stew with Duchess Potatoes

recipe

5 pounds Russet Potatoes, Peeled And Boiled Until Fork Tender
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8 whole Egg Yolks
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1 stick Butter, Softened
2 teaspoons Salt, More Or Less To Taste
Plenty Of Black Pepper
1/4 Teaspoon Nutmeg (more To Taste)
1-1/4 cup Heavy Cream
1 whole Egg

Preheat oven to 375 degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes, or until slightly dried on the surface.

Remove the potatoes from the oven and process potatoes through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. Add egg yolks, butter, a couple of generous pinches of salt, a generous pinch of pepper,
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a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
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Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion.
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Make an egg wash by mixing 1 egg with 1/2 cup heavy cream. Lightly brush the piped potatoes with egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)

Bake at 375 until golden brown around the edges.
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Time to eat!

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This is what happens when the food you make is OH SO GOOD…
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ALL GONE!

So while I cooked Everyone else watched the football game…
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Smoke break!
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Tebowing
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This was after the Broncos had won!
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Check out the video when the Broncos won…

and for dessert…
I made James a cake…

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Blue Frosting…
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Happy Birthday James!

 

Chicken Salad

And this will be my last post from our trip from California…We had such a good time and I wanted to share all the pictures with you all…

So our last day in California, we decided to go to Muir Woods…

We got to drive over the Bay Bridge (Which I was REAL excited about)
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and we also got to drive over the Golden Gate Bridge and I was EVEN more excited about that one…
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Saw this License Plate and Loved it
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Very Green
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Big Tree
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Did some Hiking
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So Tuesday December 27th it was back to reality Blah…

Bye Bye San Fransisco…

So we brought back some Sour Dough Bread and so when we got home I decided to make us Chicken Salad to go with our bread.DSC_0365-1

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So we got a Rotisserie Chicken and I had Normy Tare that apart and cut it into chunks…

So I took one carrot and peeled it and diced it up
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Then I took 1 stalk of celery and washed it and diced it up as well
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Dice up 1/2 a yellow onion
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Add to the chicken in Bowl
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then add in Salt, Pepper and Mrs. Dash and Smoked Paprika. About a tsp of each.

Then add in about 1/2 a cup of may-o
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and mix everything together
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then take your sour dough Bread, or whatever bread you have and slice it

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Then add Mustard, and sliced tomatoes and lettuce to the slice of bread
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And you have yourself an opened faced Chicken Salad Sandwich!

and eat! YUM!