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.

CUCUMBER SALAD

I saw this recipe online and I just loved the pictures, so I HAD to make it…Check out her recipe.

3 cucumbers, peeled and sliced
1 small red onion thinly sliced
1 cup white vinegar
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1/2 cup water
3/4 cup white sugar
2 Tbsp fresh dill chopped
salt and pepper to taste
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Grab a saucepan and add the vinegar,
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sugar
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and water to pan
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and bring it to a boil.
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Once you bring it to a boil set aside to cool.

Peel
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and slice the cucumbers
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and onion
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Add the cucumbers to a bowl
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add onion
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and then add the fresh (yummy) dill
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Generously season salad with salt and pepper.
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now take the cooled vinegar mixture and pour over the cucumbers.
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Give it a good stir
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place salad in fridge and let it chill for a good hour
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After an hour, serve
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Recipe

  • 3 cucumbers, peeled and sliced
  • 1 small red onion thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 2 Tbsp fresh dill chopped
  • salt and pepper to taste
  • Grab a saucepan and add the vinegar, sugar and water to pan and bring it to a boil.
  • Once you bring it to a boil set aside to cool.
  • Peel and slice the cucumbers and onion
  • Add the cucumbers to a bowl add onion
  • and then add the fresh (yummy) dill
  • Generously season salad with salt and pepper.
  • now take the cooled vinegar mixture and pour over the cucumbers.
  • Give it a good stir
  • place salad in fridge and let it chill for a good hour
  • After an hour, serve

Pasta Salad

I made this for a friend for a family reunion. So keep in mind this makes a lot, not sure how much exactly…but you could feed a crowd with it.

So you will need:
2 – 7 oz packages of Hormel Pepperonis, cut in half and then in quarters
1 package – Cotto Salami, chopped (or any salami you like)
2 – 12 oz boxes of Rotini Pasta (I used Tri-Color)
Olive oil
2 packets of Italian dressing mix
2 medium sized canned, sliced black olive (drained)
2 medium red onion, chopped
2 orange bell peppers, chopped
2 red Bell Peppers, chopped
2 yellow Bell Peppers, chopped
2 10 oz packages of Grape tomatoes, washed
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Start by grabbing to large bowls or a large bowl to hold all this salad and start by boiling the pasta as it says on the box, drain pasta
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and set it aside
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Then wash and chop the bell peppers and place them to a big bowl
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then add the onions and black olive
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then add the salami
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then pepperoni
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So I added the pasta in a large bowl and then I added the salami, pepperonis, peppers, onion and olives to the pasta, mixed it up a little, set aside
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Then follow the directions on the dressing package and make two batches of dressing
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now separate the pasta and veggies that you mixed together into two separate containers of two large bowls, add one package of tomatoes to one bowl/container and the other to the second bowl/container

then pour half the dressing in one bowl/container of salad and the rest of the dressing in second bowl/container
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and mix the dressing in really well with salad
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cover the salads and let them set over night! I think they taste better if you let the dressing and everything mingle together, so I recommend making this the night or day before you need it. Then when you are ready to serve just mix the salad up really well and serve cold or at room temperature whichever you prefer.

Recipe
  • 2 – 7 oz packages of Hormel Pepperonis, cut in half and then in quarters
  • 1 package – Cotto Salami, chopped (or any salami you like)
  • 2 – 12 oz boxes of Rotini Pasta (I used Tri-Color)
  • Olive oil
  • 2 packets of Italian dressing mix
  • 2 medium sized canned, sliced black olive (drained)
  • 2 medium red onion, chopped
  • 2 orange bell peppers, chopped
  • 2 red Bell Peppers, chopped
  • 2 yellow Bell Peppers, chopped
  • 2 10 oz packages of Grape tomatoes, washed
  • Start by grabbing to large bowls or a large bowl to hold all this salad and start by boiling the pasta as it says on the box, drain pasta, and set it aside
  • Then wash and chop the bell peppers and place them to a big bowl
  • then add the onions and black olive, then add the salami, then pepperoni
  • So I added the pasta in a large bowl and then I added the salami, pepperonis, peppers, onion and olives to the pasta, mixed it up a little, set aside
  • Then follow the directions on the dressing package and make two batches of dressing
  • now separate the pasta and veggies that you mixed together into two separate containers of two large bowls, add one package of tomatoes to one bowl/container and the other to the second bowl/container. Then pour half the dressing in one bowl/container of salad and the rest of the dressing in second bowl/container, and mix the dressing in really well with salad
  • Cover the salads and let them set over night! I think they taste better if you let the dressing and everything mingle together, so I recommend making this the night or day before you need it. Then when you are ready to serve just mix the salad up really well and serve cold or at room temperature whichever you prefer.

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

Cucumber Salad in a Jar

Got the idea for this recipe from Pinterest. Just thought it was so cool to put salad in a jar!

Got the recipe from here (didn’t follow it 100%, but for the most part I did)

1/4 cup cider vinegar (for each jar)
1 tablespoon sugar (for each Jar)
1 teaspoon salt (for each jar)
1/2 teaspoon freeze dried dill (for each jar)
1/4 teaspoon ground black pepper (so 1/4 tsp in one jar and 1/4 tsp in the other jar)
2 tablespoons olive oil
(not in the picture, but I also added 1 tbsp mustard seeds in each jar as well)
2 cucumbers, sliced (1 cucumber for each jar)
1 cup sliced red onion (half in each jar)
4 ripe tomatoes, cut into wedges (2 tomatoes in each jar)
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grab two large mason jars. (I used wide mouth Quart jars- 4 cup capacity) I added 1/4 a cup of vinegar to each jar,
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then added 1 tbsp sugar, to each jar
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salt,
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dill,
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pepper, and oil.
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and mustard seed
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Then I put the lid on and shook the shit out of the jar, to mix everything together, really well. Then take the lid off and
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Add cucumbers,
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onion, and tomatoes.
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and let stand at least 15 minutes. Before serving, give the jars a nice shake

Cucumber, tomato salad in a jar

Recipe

  • 1/4 cup cider vinegar (in each jar)
  • 1 tablespoon sugar (in each Jar)
  • 1 teaspoon salt (in each jar)
  • 1/2 teaspoon freeze dried dill (in each jar)
  • 1/4 teaspoon ground black pepper (so 1/4 tsp in one jar and 1/4 tsp in the other jar)
  • 2 tablespoons olive oil
  • I also added 1 tbsp mustard seeds in each jar as well
  • 2 cucumbers, sliced (1 cucumber for each jar)
  • 1 cup sliced red onion (half in each jar)
  • 4 ripe tomatoes, cut into wedges (2 tomatoes in each jar)
  • grab two large mason jars. (I used wide mouth Quart jars- 4 cup capacity) I added 1/4 a cup of vinegar to each jar,
  • then added 1 tbsp sugar, to each jar salt, dill, pepper, and oil, and mustard seed
  • Then I put the lid on and shook the shit out of the jar, to mix everything together, really well. Then take the lid off and
  • Add cucumbers, onion, and tomatoes.
  • and let stand at least 15 minutes. Before serving, give the jars a nice shake.

Cucumbers and Tomatoes in Dill Dressing

Recipe

1/4 cup cider vinegar
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon chopped fresh dill weed
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 tbsp mustard seed
2 English cucumbers, sliced
1 cup sliced red onion
4 ripe tomatoes, chopped
1 red bell pepper, chopped
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In a bowl, mix the vinegar,
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sugar,
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salt, dill, pepper, and oil and mustard seeds

In a large bowl add cucumbers,
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onion,
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and tomatoes.
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red bell pepper
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Toss, and let stand at least 15 minutes before serving.
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Recipe

  • 1/4 cup cider vinegar
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped fresh dill weed
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1 tbsp mustard seed
  • 2 English cucumbers, sliced
  • 1 cup sliced red onion
  • 4 ripe tomatoes, chopped
  • 1 red bell pepper, chopped
  • In a bowl, mix the vinegar, sugar, salt, dill, pepper, and oil and mustard seeds
  • In a large bowl add cucumbers, onion, and tomatoes, red bell pepper
  • Toss, and let stand at least 15 minutes before serving.

Eggs with onion, tomato and avocado

4 Eggs, Scrambled
1 tomato, chopped
1 Avocado, chopped
1/2 a red onion, chopped
1/2 a yellow onion, chopped
Salt & Pepper, to Taste
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heat a skillet on medium heat and add 1 tbsp of butter and melt it
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Crack the eggs, and beat them well and add salt & pepper, to taste
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once the butter is melted add the chopped onions and saute, saute for about 10 minutes (until onions are nice and translucent)
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Heat a 2nd skillet to medium heat and spray with Pam non stick spray and add the scrambled eggs
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cook eggs until they are light and fluffy, serve them on a plate
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once the onions are cooked, pour them over the eggs
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then add the chopped tomatoes over the onions and eggs
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then add the chopped avocado
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Recipe

4 Eggs, Scrambled
1 tomato, chopped
1 Avocado, chopped
1/2 a red onion, chopped
1/2 a yellow onion, chopped
Salt & Pepper, to Tasteheat a skillet on medium heat and add 1 tbsp of butter and melt it

Crack the eggs, and beat them well and add salt & pepper, to taste

once the butter is melted add the chopped onions and saute, saute for about 10 minutes (until onions are nice and translucent)

Heat a 2nd skillet to medium heat and spray with Pam non stick spray and add the scrambled eggs

cook eggs until they are light and fluffy, serve them on a plate

once the onions are cooked, pour them over the eggs

then add the chopped tomatoes over the onions and eggs

then add the chopped avocado