Hot Chicken Salad

Here's a simple menu when you are having 

friends over for lunch. 

I made it today for the two of us 

because I had just enough chicken left over

 from our roast chicken dinner the other 

night. Actually, it wasn't quite the 2 C needed

so I cut back slightly on the other ingredients.

You can tweak it when you need to. 

I hadn't planned it so I was out of slivered 

almonds and used chopped pecans instead. This

recipe is good and accommodating. Like if you 

don't have the dried minced onion you can 

just mince about 2T fresh. Less pepper? OK.

More mayo? OK. Just don't leave out

the lemon juice, fresh or bottled is fine. 

It just brightens up the flavors.
Pile the chicken salad in a small baking dish.
A pie pan would work fine. Top with the cheese
and chips; bake for 20 minutes until golden.

For guests I would serve this tasty dish

 with warm croissants, fresh juicy strawberries

 and a chocolate bundt cake for dessert. 

Everybody will be happy!
Or Chocolate Chip Bundt Cake.

Hot Chicken Salad

2 C cooked chicken, cubed

1 C diced celery, about 3 stalks

½ C slivered almonds, toasted

½ t dried minced onion

½ t salt

½ t pepper

¾ C mayonnaise

2 T lemon juice

½ C shredded cheddar cheese

¾ C crushed potato chips

Combine all the ingredients except the cheese

and potato chips and pile into a sprayed small

round baking dish. Combine the cheese and 

potato chips and sprinkle over the top. 

Bake at 400º for 20 minutes. Serves 4

Enjoy!

Links: Between Naps On The Porch

Fabulous Fall Salad

This is a wonderful luncheon salad:
Roast Chicken Salad with Peaches, Goat Cheese, 

and Pecans with a Balsamic Maple Vinaigrette. 

It's a delicious mouthful!

All the flavors compliment each other

perfectly, just bursting with flavor!

 The salad dressing has a little secret 

ingredient...maple syrup. It's made with

basic pantry staples and a small shallot. 

 I added all the ingredients into one of my 

saved jars, a small dijon mustard is the 

perfect size. Just shake it up.

 You can use leftover chicken, a rotisserie chicken, 

or just grill a breast. I've done it with both.

Assemble the salad ingredients. Toast the pecans
 for about 4-5 minutes in the toaster oven while
you peel and dice your peach. A vegetable peeler

works best. If you're making this ahead of time 

for a luncheon, just put the diced peach in a small 

Tupperware bowl and toss with a little lemon juice.

Arrange the salad mix on your plate and top with

the remaining ingredients. 

Drizzle on the dressing.

 You can also mix the salad in a large bowl. 

Combine ingredients, except cheese. 

Add vinaigrette mixture, toss gently.

Sprinkle with cheese. Serve

with fresh bread and butter.

I've had this salad 3 times this week!

First at a girlfriends after we enjoyed

a game of doubles tennis, then I made it for

Larry on Saturday and again today, Monday.

Yummy, yummy!

Roast Chicken Salad with 
Peaches, Goat Cheese, and Pecans 

2 C boneless chicken breast, sliced
2 C diced peeled peaches
1/2 C thinly sliced red onion
1/4 C chopped pecans, toasted
1 bag salad greens (Spring Mix)
2 T crumbled goat cheese
Combine all ingredients, except cheese.
Add vinaigrette and toss lightly. Sprinkle
with cheese. Alternately layer ingredients
on a large plate and drizzle with vinaigrette.

Balsamic Maple Vinaigrette

3 T balsamic vinegar

2 T olive oil

1 T lemon juice

1 T maple syrup

1 t dijon mustard

1/4 t kosher salt

1/4 t pepper

1 shallot, minced (about 2T)

Combine ingredients in a jar and shake.

Enjoy!

update: I've made this salad several times
as a side and just left out the chicken.

Links: Facebook,
Dwellings, The Scoop,
A Stroll Thru Life,
Between Naps On The Porch,
Designs By Gollum,
The Charm Of Home

Quiche and Tell: Crab Quiche

I love quiche, so I made this old one from my

 recipe file over the weekend. Crab Quiche.

This yummy quiche has a few unusual ingredients.

If you have a piecrust ready, the rest of the 

ingredients are quickly mixed together. 

Shredded cheddar cheese, eggs,
sour cream, a can of French fried onions, 

a can of crabmeat, and seasonings. 

 Mix that all together.

 Pour into an unbaked pie shell.

 Bake for 35 minutes.

 A green salad or tomato salad would be a 

nice side. We had tea, but wine would be nice

too for company. A chocolate chip bundt

cake for dessert, company or not!

 Brunch or lunch.

Leftovers for the next day...a bonus! 

Ok, here's the recipe, because I quiche and tell!

Crab Quiche

3 XL eggs slightly beaten

1 can French fried onions, crushed

1 can crabmeat, drained 
1 C sour cream

1 C shredded cheddar cheese, 4-oz

garlic or seasoned salt, pepper, Old Bay

(season as desired)

Mix all ingredients and pour into an

unbaked pie shell. Bake @350 for 35 minutes.

Let rest for 5 minutes before cutting.

Enjoy!

Link: Between Naps On The Porch,
Rattlebridge Farm, My Romantic Home,
Funky Junk,

Fiesta Quiche

I was in the mood for a quiche for lunch. 

Haven't made a quiche in ages and then I see 

several quiches this week on blogs. 

I had to make one. Luckily I had all the

 ingredients in the house for my Fiesta Quiche.

It's quick and easy. Just mix everything

together and pour into a prepared crust.

Use a large deep dish pie pan.

 I still had one store crust. 

Just unroll and into the pan it goes.

 It's great leftover the next day too. 

You can even cheat and make it without a crust

.....if you're in a hurry.

Fiesta Quiche

5 eggs

1-1/2 C whole milk

1/4 C salsa

1 can diced green chilies

1/2 C finely chopped onion 

2 C  monterey jack/cheddar cheese

9" unbaked deep pie shell

pinch of cumin, salt, chili powder, opt.

Whisk the eggs well. Whisk in the milk,

salsa, onion, green chilies, and 

optional seasonings, Stir in the cheese.

Shape the pie shell into a deep dish pan.

Pour in the filling. Bake @350 45 minutes

until puffed and center is firm.

Let cool for 10 minutes before slicing.

Enjoy! 

Links: Designs By Gollum

Spinach Artichoke Grilled Cheese

Two kinds of cheese melted and layered with

 a spinach and artichoke hearts mixture on 

buttery grilled Italian bread.....

Hello lunch!

 What you'll need; fresh spinach, canned 

artichoke hearts, 4 slices of cheese

(I used sharp cheddar and provolone),

4 slices of good bread from the bakery section,

Italian, rye, whatever is your favorite, plus

olive oil, butter, sour cream, garlic salt and pepper. 

 Saute the spinach in olive oil.

 Season well with garlic salt and pepper.

 Add the chopped artichoke hearts and sour cream. 

Heat through and remove from the pan. 

Rinse out and dry the pan for grilling the bread. 

Return the pan to the heat.

 Spread one side of the bread with 

soft butter or margarine. 

 Put 2 slices of bread in the pan buttered side

 down. Top each with a slice of cheese and 

the spinach artichoke mixture.

 Top with the remaining cheese slices.

 Top with the remaining bread buttered side up.

 Grill until the bottom is golden brown and flip 

carefully. Grill the other side until toasted and 

the cheese is melted.

 You know you want one!

Spinach Artichoke Grilled Cheese

Fresh spinach-about 3C

Canned artichoke hearts-about 3 hearts 

chopped for about 1/2 C

1T olive oil

garlic salt and pepper

2T sour cream

4 slices cheese-your choice

(Monterrey jack, provolone, cheddar)

4 slices of good bread

butter/margarine

Heat the olive oil in a large skillet.

Saute the spinach until wilted. Season well 

with garlic salt and pepper. Stir in the chopped

artichoke hearts and heat through. Add a dollop

of sour cream and blend well. 

Remove this mixture to a small bowl.

Rinse and dry the skillet and return to the heat.

Buter one side of the bread. Add 2 slices of bread

 to the hot skillet, buttered side down. 

Top each with a slice of cheese, the spinach 

artichoke mixture, the remaining slice of cheese 

and the remaining slice of bread, 

buttered side up. Grill until golden brown,

 Flip and grill the other side until toasted 

and the cheese is melted.

Makes 2 sandwiches

Enjoy!

Links: Designs By Gollum

Pimento Cheese

It's a Southern thing.

Even though Florida is not considered "the South",
I've had a craving for it all week.
Pimento cheese is the Pate' of the South.

You can serve it on crackers, stuff celery, 

fill cherry tomatoes,
make a sandwich with soft white bread, 

make grilled cheese,

serve it open faced spread on sourdough bread, 

make cute little tea sandwiches.

It's a snack, an appetizer, lunch and a dip.
Perfect with your afternoon tea
or an evening glass of wine

You could even fill small jars to give away.

That's a lot from a little 'ol spread.

 Grate the cheese yourself instead of
buying the preshredded bags.

 Add the remaining ingredients.

Combine well with a wooden spoon. 

Add more jalapeno peppers 

if you like the heat.

Lightly toast some sourdough bread then

 spread on a generous amount of cheese and 

toast again or broil until it melted and bubbly. 

Now crunch into it!

Pimento Cheese

8 oz block sharp cheddar cheese, grated

8 oz block extra sharp cheese, grated

1/2 C mayonnaise

4 oz jar pimentos, diced 

1 t Worcestershire sauce
1/2 t House Seasoning

1-2 T pickled jalapeno peppers, finely diced

Grate the cheese into a large bowl.

Add the remaining ingredients and mix well.

Keeps for a week in the refrigerator.

You could leave out the jalapenos and 

add a dash of hot sauce or 1/4 t cayenne.

You can also add 1/2 C toasted chopped pecans.

customize it, make it yours.
This makes a lot, about 4 C.
Let soften at room temperature to serve.

 I cut the recipe in half.

Y'all enjoy!

Links: Designs By Gollum,
My Romantic Home, EKats Kitchen