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.

Broiled Catfish With Fresh Thyme, Garlic, And Lemon

mmmmmmmm I love Catfish! I became obsessed with Catfish when My good friend stacey invited me over for dinner for her sons birthday and she made fried catfish! Holy YUM! I still talk about it to this day and she made it back In November 2013! Here is a picture of her yummy catfish:

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Who wouldn’t like fried catfish? Heck anything fried is always good! Not good for you! But tastes OH SO GOOD! MMM

So this recipe I am posting is catfish, but A little bit healthier for you catfish…I got the inspiration for the recipe from here

Three 6-8-ounce skinless catfish fillets
2 teaspoons of your favorite Cajun/Creole Seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced garlic
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olive oil
1 teaspoon fresh thyme leaves
1 lemon juiced
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Position the rack in your oven about 4 inches from the broiler element and preheat the broiler.

Line a baking sheet with aluminum foil.

place your cat fish on the pan
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Season the catfish fillets on both sides with the Cajun/Creole Seasoning,
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salt, and pepper
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In a small bowl, combine the garlic,
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olive oil,
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and thyme.
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squeeze a little bit of lemon juice over the fillets
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Using a small spoon, spread the garlic mixture evenly over the catfish.
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Transfer the baking sheet to the broiler.

Cook the catfish for 6 minutes. Then rotate the baking sheet front to back, and continue cooking until the fish flakes easily when pressed with your fingers at the thickest part, about 4 minutes longer.

Remove from the oven and serve immediately.
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Recipe

  • Three 6-8-ounce skinless catfish fillets
  • 2 teaspoons of your favorite Cajun/Creole Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced garlic
  • olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 lemon juiced
  • Position the rack in your oven about 4 inches from the broiler element and preheat the broiler.
  • Line a baking sheet with aluminum foil.
  • place your cat fish on the pan
  • Season the catfish fillets on both sides with the Cajun/Creole Seasoning, salt, and pepper
  • In a small bowl, combine the garlic, olive oil, and thyme.
  • squeeze a little bit of lemon juice over the fillets
  • Using a small spoon, spread the garlic mixture evenly over the catfish.
  • Transfer the baking sheet to the broiler.
  • Cook the catfish for 6 minutes. Then rotate the baking sheet front to back, and continue cooking until the fish flakes easily when pressed with your fingers at the thickest part, about 4 minutes longer.
  • Remove from the oven and serve immediately.

Crispy Yogurt Chicken

I was told by my Facebook friend Rosaline that I HAD to make this recipe! So I did! Glad I did too cause it was YUMMY!

2 cups Plain, Unflavored Yogurt
2 cloves (to 3 Cloves) Garlic, minced
Parsley, To Taste
1 whole (juice Of) Lemon
Chicken Legs
Salt To Taste
2 cups Panko Bread Crumbs
Butter (1 Pat For Each Piece Of Chicken)
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Pour yogurt into a medium bowl.
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add garlic to the yogurt.
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Chop up a small amount of fresh parsley and add it to the yogurt. (I also decided to add a little dill as well)
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Add lemon juice. Mix together to combine.
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Rinse chicken and pat it dry.
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Sprinkle with (kosher) salt.
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In another bowl, place the bread crumbs.
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Sprinkle with salt and stir lightly. (I also added a little Cajun seasoning to my bread crumbs)
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Butter a baking dish.
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place the chicken, one piece at a time into the yogurt mixture.
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Turn it over thoroughly to coat.
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Then roll the chicken in the Panko bread crumbs.
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Cover each piece thoroughly with bread crumbs
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and place in the baking dish.
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Place a slice of butter over the large part of each chicken piece.
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Cover with foil
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and bake in a 350º oven for 1 to 1 ¼ hours, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven and enjoy!
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Recipe

  • 2 cups Plain, Unflavored Yogurt
  • 2 cloves (to 3 Cloves) Garlic, minced
  • Parsley, To Taste
  • 1 whole (juice Of) Lemon
  • Chicken Legs (or Thighs, Etc.)
  • Salt To Taste
  • 2 cups Panko Bread Crumbs
  • Butter (1 Pat For Each Piece Of Chicken)
  • Pour yogurt into a medium bowl.
  • add garlic to the yogurt.
  • Chop up a small amount of fresh parsley and add it to the yogurt. (I also decided to add a little dill as well)
  • Add lemon juice. Mix together to combine.
  • Rinse chicken and pat it dry.
  • Sprinkle with (kosher) salt.
  • In another bowl, place the bread crumbs.
  • Sprinkle with salt and stir lightly. (I also added a little Cajun seasoning to my bread crumbs)
  • Butter a baking dish.
  • place the chicken, one piece at a time into the yogurt mixture.
  • Turn it over thoroughly to coat.
  • Then roll the chicken in the Panko bread crumbs.
  • Cover each piece thoroughly with bread crumbs
  • and place in the baking dish.
  • Place a slice of butter over the large part of each chicken piece.
  • Cover with foil
  • and bake in a 350º oven for 1 to 1 ¼ hours, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven and enjoy!

Perfect Guacamole

Got this recipe from here

3 ripe avocados
1/2 red onion, minced (about 1/2 cup)
2  jalapeno peppers, stems and seeds removed on one and the other I left the seeds in, minced
2 tablespoons cilantro, finely chopped
1 tablespoon of fresh lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1 ripe tomato, chopped
Serve with tortilla chips.
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Cut avocados in half.
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Remove seed. Scoop out avocado from the peel, place in medium sized bowl
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Using a fork, roughly mash the avocado.
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Add the chopped onion, cilantro,
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lemon, Jalapenos
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salt and pepper
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tomatoes
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Mix everything together
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taste and adjust seasonings if you need too.

Cover and Refrigerate until ready

Just before serving, mix guacamole again. Serve.

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Recipe

  • 3 ripe avocados
  • 1/2 red onion, minced (about 1/2 cup)
  • 2 jalapeno peppers, stems and seeds removed on one and the other I left the seeds in, minced
  • 2 tablespoons cilantro, finely chopped
  • 1 tablespoon of fresh lemon juice
  • 1/2 teaspoon coarse salt
  • A dash of freshly grated black pepper
  • 1 ripe tomato, chopped
  • Cut avocados in half.
  • Remove seed. Scoop out avocado from the peel, place in medium sized bowl
  • Using a fork, roughly mash the avocado.
  • Add the chopped onion, cilantro,lemon, Jalapenos, salt and pepper, tomatoes
  • Mix everything together
  • taste and adjust seasonings if you need too.
  • Cover and Refrigerate until ready
  • Just before serving, mix guacamole again. Serve

Salmon with Dill & Lemon

Got the inspiration for this recipe from here

1 -1 1/2 pounds of salmon
Salt & Pepper, to taste
1 tablespoon olive oil
2 teaspoons freeze dried dill
One lemon, thinly sliced, for garnish
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Remove the salmon from the refrigerator and rub or brush with tablespoon of olive oil, then sprinkle a little salt & pepper over it. Let it sit at room temperature while you preheat your oven to 425 degrees

then sprinkle the dill on
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then place on a cast iron skillet
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place lemon slices over the salmon, in a single layer and bake at 425 degrees for about 10-12 minutes (or until done)
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pull out of oven and cut off desired amount, as I had just one big piece of salmon.
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Remove lemon slices and eat, nice and hot.

 

Recipe

  • 1 -1 1/2 pounds of salmon
  • Salt & Pepper, to taste
  • 1 tablespoon olive oil
  • 2 teaspoons freeze dried dill
  • One lemon, thinly sliced, for garnish
  • Remove the salmon from the refrigerator and rub or brush with tablespoon of olive oil, then sprinkle a little salt & pepper over it. Let it sit at room temperature while you preheat your oven to 425 degrees then sprinkle the dill on
  • then place on a cast iron skillet
  • place lemon slices over the salmon, in a single layer and bake at 425 degrees for about 10-12 minutes (or until done)
  • pull out of oven and cut off desired amount, as I had just one big piece of salmon.
  • Remove lemon slices and eat, nice and hot.

Kale Chips

Got the recipe from here

1 Lemon
1 tsp extra-virgin olive oil
1 tsp (packed) lemon zest
scant 1/8 tsp sea salt
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How to make them: Preheat oven to 300°F. On a lined baking sheet, space out 1 cup packed, dry kale leaves (stems discarded). Drizzle with oil, sprinkle with seasonings, and massage into leaves.
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On the top or middle rack, bake for 20 minutes, until crisp, rotating the pan and switching racks (top to middle or vice versa) halfway through baking time. Makes 1 or 2 servings.
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Recipe

1 Lemon
1 tsp extra-virgin olive oil
1 tsp (packed) lemon zest
scant 1/8 tsp sea salt

How to make them: Preheat oven to 300°F. On a lined baking sheet, space out 1 cup packed, dry kale leaves (stems discarded). Drizzle with oil, sprinkle with seasonings, and massage into leaves.

On the top or middle rack, bake for 20 minutes, until crisp, rotating the pan and switching racks (top to middle or vice versa) halfway through baking time. Makes 1 or 2 servings.

Mini Crab Cakes

Got the inspiration for this recipe from here

olive oil
1/2 a yellow onion, small dice
1/2 cup small dice celery
1 whole red bell pepper, small dice
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2 tbsp minced fresh flat-leaf parsley
1 tbsp capers, drained
1/2 tsp Worcestershire sauce
1 tsp Old Bay Seasoning
6 ounce can crab, drained
1/2 cup panko bread crumbs
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1/4 cup greek yogurt
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp Grainy mustard
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1 large egg

coat a cast iron skillet with olive oil

and heat pan to medium heat and then add in the onion, celery, red bell peppers, parsley, capers, Worcestershire sauce,
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and Old Bay Seasoning
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and cook until the vegetables are soft,
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about 10-15 15 minutes. Remove from heat and set aside while you prep the rest.

In a large bowl, add the crabmeat
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then add the bread crumbs,
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(I was trying to be healthy and use Greek Yogurt instead of Mayonnaise, but after mixing everything together, you do need the mayonnaise, so I recommend adding it)
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mustard (I added in two kinds of mustard – Dijon and Grainy mustard)
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and egg. (I also added a little dill to my crab cakes)

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Then I mixed it all up and then I added in Cajun seasoning, to taste (Because I LOVE IT)
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Then Add the cooled, cooked veggies.

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and mix everything together
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this is the point I tried the mixture and didn’t care for it without the mayonnaise so at this point is when I added in the mayonnaise, then mixed it in and yeah, tasted better with it
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Cover and chill in the refrigerator for 30 minutes.

While the crab cake chilled I made some remoulade sauce…

I ALWAYS use this recipe because it’s the bestest!

Remoulade Sauce:
1 C mayonnaise
the recipe calls for Creole mustard, but I don’t have creole mustard, so I use grainy mustard and horseradish and I do 1/4 cup grainy mustard and then about a 1-2 TBSP of Horseradish
1 teaspoon cayenne pepper
1 lemon, juiced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
I also add Cajun seasoning, to taste as well
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Mix the mayonnaise
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Grainy mustard
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and horseradish
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cayenne pepper
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fresh, lemon juice
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Worcestershire sauce
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paprika
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and then 1 tsp of the Cajun seasoning
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I whisked everything in a medium bowl, to make sure it gets mixed really well, and then I stir with a spoon
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keep chilled in fridge until you are ready to use it
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OK now back to the crab cakes

scoop about 1/4 cup of cab mixture into your hands and form a crab ball and then form into a crabby patty and place on a plate or cutting board (like I did) and finish making the cakes until all of the crab mixture is gone.

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Then heat a large cast iron skillet and a small cast iron skillet to medium heat and add a little oil to the bottom of each pan to coat it. I did two pans so I could cook all the crab cakes at once

Once the pans are hot add the crab cakes
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Don’t overcrowd the cakes so you can flip them.

cook the cakes for about 15-20 minutes. I cooked one side for about 5-7 minutes then flipped them and cooked until they were golden brown on each side
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Once they are cooked, serve them up with the Remoulade Sauce you made
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