Chicken Salad

When I make a whole chicken Normy and I usually eat the drumsticks and then save the breasts for leftovers the next day for lunch. So I wanted to get creative this time and I made us a whole chicken the night before for dinner and then decided to make chicken salad with the left over chicken breasts for lunch the next day. Just made this recipe up. The salad made enough for 2 sandwiches, you could probably make 3-4 with it, but I loaded it on. So it was enough for 2 for us.

So I used:
Creole Seasoning
2 cooked chicken breasts
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grainy mustard
2-3 stalks of celery
red onion
Salt & Pepper
Dill
The juice of one lemon
Mayonnaise
Franks Red Hot
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So grab the chicken breasts and place them on a cutting board
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cut the chicken breast into bite size chunks
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Place chicken in a medium bowl
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set aside

next grab the celery and wash it and cut the ends off a little, Then cut the celery into thin strips, not quite julienne.
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Then dice the celery
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Then dice up 1/2 a red onion
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add the celery and onions to the chicken
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add 1/2 tsp dill and salt
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season with creole seasoning about 1/2 a tsp
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the juice of one lemon
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add in 1/4 tsp of fresh ground black pepper
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add in a tsp of the grainy mustard
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add a few dashes of the franks red-hot, more for extra heat.
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Add in about 1/2 a cup of mayonnaise
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mix everything together, make sure everything is mixed in really well
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taste for seasonings, and adjust if you need to.

grab 4 slices of bread and toast them. You don’t have to toast them, but I think it tastes better.

Add desired amount of chicken salad to slices of bread and put the two slices together with the chicken salad smooshed in between and slice the sandwich in half.
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Recipe

  • So I used:
  • Creole Seasoning
  • 2 cooked chicken breasts
  • grainy mustard
  • 2-3 stalks of celery
  • red onion
  • Salt & Pepper
  • Dill
  • The juice of one lemon
  • Mayonnaise
  • Franks Red Hot
  • So grab the chicken breasts and place them on a cutting board
  • cut the chicken breast into bite size chunks
  • Place chicken in a medium bowl, set aside
  • next grab the celery and wash it and cut the ends off a little, Then cut the celery into thin strips, not quite julienne.
  • Then dice the celery
  • Then dice up 1/2 a red onion
  • add the celery and onions to the chicken
  • add 1/2 tsp dill and salt
  • season with creole seasoning about 1/2 a tsp
  • the juice of one lemon
  • add in 1/4 tsp of fresh ground black pepper
  • add in a tsp of the grainy mustard
  • add a few dashes of the franks red-hot, more for extra heat.
  • Add in about 1/2 a cup of mayonnaise
  • mix everything together, make sure everything is mixed in really well
  • taste for seasonings, and adjust if you need to.
  • grab 4 slices of bread and toast them. You don’t have to toast them, but I think it tastes better.
  • Add desired amount of chicken salad to slices of bread and put the two slices together with the chicken salad smooshed in between and slice the sandwich in half.

Whole Chicken with Lemon, Dill and Thyme

Not sure where I got this recipe from…I think I just made it up! I LOVE whole chickens! I think Normy and I eat one, at least once a week. I usually do this rub that we get when we go back to Kansas city.
BBQ Sauce from Kansas City

Do it every time! So I wanted to do something different this time. So I came up with flavors that are my fav and combined them together to rub on my chicken (HA that sounds naughty).

OK so I picked:
Creole Seasoning (OF COURSE)
Olive oil
Garlic
Dill
Thyme
Lemons
Salt
Freshly ground Black pepper
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So grab a small bowl
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add Olive oil
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about 1/2 a cup
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Then the juice of the two lemons

Then to the Olive oil add the Creole Seasoning (I did about 1 tsp)
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add in 1 tsp of dill
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1 tsp of thyme
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then add in about 1/2 a tsp of salt
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1/2 a tsp of pepper

Grab 4-5 garlic cloves
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Mince them
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Then add to the olive oil
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Then I decided the last minute to add in a tbsp of honey, to sweeten things up
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stir everything together really well
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Grab your whole chicken
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get one that is 3-4 pounds
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rinse it with cold water
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and pat dry with paper towels

Place in a medium to medium large bowl

and pour the olive oil, garlic mixture over the chicken
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turn it over and make sure the bottom gets some love too
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Then place the lid on the bowl and let it chill in the fridge for about an hour
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then after an hour take it out of the fridge and let it sit out for about 30 minutes to take the chill off a little (I’m weird about letting chicken set out for more than 10 minutes).

preheat your oven to 350 degrees, when you take the chicken out of the fridge.

Then place it in a large cast iron skillet
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There was extra marinade in the bottom of the bowl, so I poured it over the chicken for extra flavor
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Bake in 350 degree oven for an hour, then after the hour baste it with its juices and marinade and then bake another 30 to 45 minutes until the internal temp in the breast is 165 degrees.

Then pull it out of the oven and let it rest for about 10 minutes
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Then carve that bad boy up.

Recipe

  • Creole Seasoning (OF COURSE)
  • Olive oil
  • Garlic
  • Dill
  • Thyme
  • Lemons
  • Salt
  • Freshly ground Black pepper
  • So grab a small bowl
  • add Olive oil
  • about 1/2 a cup
  • Then the juice of the two lemons
  • Then to the Olive oil add the Creole Seasoning (I did about 1 tsp)
  • add in 1 tsp of dill
  • 1 tsp of thyme
  • then add in about 1/2 a tsp of salt
  • 1/2 a tsp of pepper
  • Grab 4-5 garlic cloves
  • Mince them
  • Then add to the olive oil
  • Then I decided last minute to add in a tbsp of honey, to sweeten things up
  • stir everything together really well
  • Grab your whole chicken
  • get one that is 3-4 pounds
  • rinse it with cold water
  • and pat dry with paper towels
  • Place in a medium to medium large bowl
  • and pour the olive oil, garlic mixture over the chicken
  • turn it over and back sure the bottom gets some love too
  • Then place the lid on the bowl and let it chill in the fridge for about an hour
  • then after an hour take it out of the fridge and let it sit out for about 30 minutes to take the chill off a little (I’m weird about letting chicken set out for more than 10 minutes).
  • preheat your oven to 350 degrees, when you take the chicken out.
  • Then place it in a large cast iron skillet
  • There was extra marinade in the bottom of the bowl, so I poured it over the chicken for extra flavor
  • Bake in 350 degree oven for an hour, then after the hour a baste it with it’s juices and marinade and then bake another 30 to 45 minutes until the internal temp in the breast is 165 degrees.
  • Then pull it out of the oven and let it rest for about 10 minutes
  • Then carve that bad boy up.

 

Baked Tilapia with Dill Sauce

Can I just say that I am SOOOOO glad it’s Friday!

Normy LOVES Tilapia! It’s his favorite fish! – NOT!

Recipe

4 (4 ounce) fillets tilapia (I did 6)
salt and pepper to taste
1 tablespoon Cajun seasoning, or to taste
1 lemon, thinly sliced
1/4 cup mayonnaise
1/2 greek yogurt
1/8 teaspoon garlic powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill

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1.Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

2.Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish.
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Place a layer of lemon slices over the fish fillets.
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I usually use about 2 slices on each piece so that it covers most of the surface of the fish.

3.Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
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4.While the fish is baking, mix together the mayonnaise,
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yogurt,
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garlic powder,
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lemon juice
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and dill
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in a small bowl.
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Serve with tilapia.

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and here is that recipe for you again:
4 (4 ounce) fillets tilapia
salt and pepper to taste
1 tablespoon Cajun seasoning, or to taste
1 lemon, thinly sliced
1/4 cup mayonnaise
1/2 cup greek yogurt
1/8 teaspoon garlic powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill

1.Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

2.Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.

3.Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.

4.While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

Cheeseburger Soup

So when I made this and saw what was in it I was like um is this going to taste good? And I must say it doesn’t look very appetizing either, sorry to say. But it doesn’t! But I am telling you its good!

Recipe

1 lb. ground beef
1 large onion, chopped
1 cup carrots, shredded
1 tsp dried scallions
1 tsp dried dill
2 Tbsp. butter
1 Tbsp. flour
3 cups chicken or vegetable broth
2 cups peeled and diced potatoes (optional) (I ended up not adding these)
2 cups cheese, shredded
1 cup milk
salt and freshly ground pepper
2 Tbsp. sour cream (optional) (I didn’t add this either)
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In a large sauté pan over medium heat, brown the beef,
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stirring occasionally and breaking up any lumps with the back of a wooden spoon, 7 to 10 minutes.
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Drain and set aside. In the same saucepan sauté onions,
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carrots
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and dried herbs until tender.
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Add the broth,
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potatoes (I ended up not adding the potatoes in) and beef
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and bring to a boil. Reduce a heat, cover and simmer 10-12 minutes or until potatoes are tender.

In a saucepan over low heat, melt the butter.
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Add the flour
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and cook for 3-5 minutes, stirring all the time.
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Add to the soup
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and bring to a boil. Cook for about 2 more minutes. Lower the heat and bring to a gentle simmer. Stir in the cheese,
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milk,
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salt and pepper.
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Cook and stir until cheese melts.
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Taste and adjust the seasonings. Add the sour cream if you like. Ladle the soup into warmed bowls and garnish with cheese. Serve immediately.
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Spiced Chicken Thighs with Tzatziki Sauce

Recipe

1 cup uncooked couscous
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground red pepper
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
Cooking spray

Cook couscous according to package directions, omitting salt and fat.

Combine cumin and next 4 ingredients (through pepper) in a bowl
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Sprinkle spice mixture over chicken.
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Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chicken to pan;
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cook 6 minutes on each side or until done.
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Serve chicken with couscous and Tzatziki Sauce (recipe below)
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Tzatziki Sauce to go over the chicken and couscous

2 (8 ounce) containers plain yogurt (I just used a large container)
1 cucumber – peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

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In a food processor or blender, combine yogurt,
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cucumber,
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olive oil,
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lemon juice, salt, pepper,
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dill
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and garlic.
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Process until well-combined. Transfer to a separate dish,
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cover and refrigerate for at least one hour for best flavor.

Dill Eggs Al la Jamie

I LOVE DILL! (Think I told you that before). I had some dill and thought I would make me some dilly eggs one morning for breakfast, so this is what I came up with…

So crack 4 eggs into a medium bowl
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then add in about a tablespoon and a 1/2 of sour cream
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Then add in some dill, I did it on taste. As I LOVE dill, So maybe I add more than you like. So do it by taste!
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Then whip, whip it good!
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Whip it until the sour cream is mixed in really well
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and not lumpy, but creamy
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Then take a red onion and chop it in half
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Remove the skin and then dice half of the half up into small pieces
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I chopped up about 1/3 a cup of onions

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take a medium skillet and add about a tablespoon of butter and heat to medium low heat
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melt butter
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add the onions you chopped earlier
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saute the onions for 5-7 minutes or until they are translucent, stirring and flipping a few times

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Then add the eggs
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add salt and pepper to taste
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cook and keep stirring eggs. I like mine a little runny and fluffy so I keep flipping them so they cook but not over cook
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cook until desired doneness and eat
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Asian Marinated Cucumber Salad

Recipe

1 large English (seedless) cucumber, very thinly sliced
¼ of a sweet onion, very thinly sliced
1/3 cup rice vinegar
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1 tablespoon toasted sesame seeds
1 tablespoon minced fresh dill or ½ teaspoon dried dill weed
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¾ teaspoon salt
3/4 teaspoon sugar
¼ teaspoon crushed red pepper flakes
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Instructions

Gently toss together all of the ingredients until everything is evenly coated. Put in a container with a tight-fitting lid and refrigerate for at least an hour prior to serving. This keeps well, refrigerated for up to 5 days. Gently toss again before serving.

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