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10:22 am
September 17, 2008
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beeyourself
Big Chicken
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| posts 54 |
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Chicken Salad
2 cups finely chopped, cooked chicken breasts
¼ cup finely chopped celery
¼ cup sliced almonds
2 tablespoons finely chopped green onion
2 tablespoons finely chopped pimiento
2 tablespoons white wine
¼ teaspoon salt
¼ teaspoon lemon juice
Dash of freshly ground pepper
½ cup mayonnaise
Combine all ingredients, except mayonnaise in a medium bowl; toss lightly. Stir in mayonnaise; chill thoroughly.
Great as an appetizer served in cheese puffs or serve at a luncheon on croissants with leaf lettuce and sliced tomatoes (kettle baked chips on the side). This is also wonderful in a bowl served with crackers on the side.
You can dress this one up or down.
Cheese Puffs
¼ cup butter
½ cup water
½ cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
½ cup (2 oz.) shredded Swiss cheese
Combine butter and water in a heavy saucepan; bring to a boil over medium heat, stirring until butter melts. Add flour and salt, stirring vigorously until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool slightly. Add eggs, stirring until well blended. Return to heat, and beat until smooth. Stir in cheese.
Drop batter by heaping teaspoonfuls onto greased baking sheets (or parchment lined). Bake at 400 for 15 minutes or until puffed and golden brown. Remove puffs to wire racks, and cool completely.
Cut tops off Cheese Puffs, and fill each with 1 heaping teaspoon salad. Replace tops, and serve immediately.
Makes about 3 dozen.
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1:15 pm
September 17, 2008
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Kayis
Big Chicken
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| posts 15 |
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That Chicken Salad recipe sounds great! I like to put celery, dried cherries, onions and chives in mine. I think I'll make your version this weekend! The Cheese Puffs sound delicious too!
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2:24 pm
September 17, 2008
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Amanda
Banty
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| posts 9 |
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beeyourself said:
Chicken Salad
2 cups finely chopped, cooked chicken breasts
¼ cup finely chopped celery
¼ cup sliced almonds
2 tablespoons finely chopped green onion
2 tablespoons finely chopped pimiento
2 tablespoons white wine
¼ teaspoon salt
¼ teaspoon lemon juice
Dash of freshly ground pepper
½ cup mayonnaise
Combine all ingredients, except mayonnaise in a medium bowl; toss lightly. Stir in mayonnaise; chill thoroughly.
Great as an appetizer served in cheese puffs or serve at a luncheon on croissants with leaf lettuce and sliced tomatoes (kettle baked chips on the side). This is also wonderful in a bowl served with crackers on the side.
You can dress this one up or down.
Cheese Puffs
¼ cup butter
½ cup water
½ cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
½ cup (2 oz.) shredded Swiss cheese
Combine butter and water in a heavy saucepan; bring to a boil over medium heat, stirring until butter melts. Add flour and salt, stirring vigorously until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool slightly. Add eggs, stirring until well blended. Return to heat, and beat until smooth. Stir in cheese.
Drop batter by heaping teaspoonfuls onto greased baking sheets (or parchment lined). Bake at 400 for 15 minutes or until puffed and golden brown. Remove puffs to wire racks, and cool completely.
Cut tops off Cheese Puffs, and fill each with 1 heaping teaspoon salad. Replace tops, and serve immediately.
Makes about 3 dozen.
Have you tried other cheeses with this recipe? I was kind thinking chedder.
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2:46 pm
September 17, 2008
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beeyourself
Big Chicken
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| posts 54 |
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I have not tried cheddar, but don't know why it wouldn't work — unless they wouldn't puff as well. You don't really taste the cheese. Give it a try and let me know.
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6:23 pm
September 17, 2008
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Belladonna
Big Chicken
| | Bossier City, Louisiana | |
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| posts 147 |
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Beeyourself…that chicken salad and cheese puffs sound Heavenly and I am going to copy these recipes!!!!
My mother used to make a wonderful chicken salad, in a pie shell, with crushed potatoe chips on top - and it had pecans in it. She had it at a tea room and got thier recipe book. It had cheddar cheese in it too..it was sooo good. My sister and I loved it.
Your cheese puffs remind me of the ones Mireille makes in “French Women Don't Get Fat”…they are big on those with champayne…and she said you could use different cheeses, like she used Guyere once, in them, etc.…and I think one time she sprinkled sesame seeds on them or coriander…can't remember all, but they sound soooo good. Thank you!!! I LOVE Swiss!!
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6:26 pm
September 17, 2008
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Belladonna
Big Chicken
| | Bossier City, Louisiana | |
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| posts 147 |
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beeyourself said:
Pimiento Cheese Spread
1 cup shredded sharp cheddar cheese (4 oz.)
1 ½ cups shredded Parmesan cheese (6 oz.)
1 cup shredded smoked Gouda cheese (4 oz.)
4-oz jar diced pimientos, rinsed and drained
1 cup mayonnaise
1 jalapeño pepper, seeded and finely chopped
1 tablespoon cider vinegar
1 tablespoon honey
1 teaspoon freshly ground black pepper
Toss cheeses and pimientos together in a large bowl. In a medium bowl combine mayonnaise, jalapeño, vinegar, honey and pepper. Whisk to blend.
Stir mayonnaise mixture into cheese mixture; mix well.
Refrigerate in an airtight container for up to 1 week.
(Great on whole grain bread, garnished with cilantro or leaf lettuce.)
This one we take on car trips and in lunches.
Yummm this sounds good. I'll copy this too, to try! Thank you Beeyourself!
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6:28 pm
September 17, 2008
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Belladonna
Big Chicken
| | Bossier City, Louisiana | |
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| posts 147 |
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Kayis said:
I got this recipe from a friend and absolutely love it!
Strawberry Mango Salad
3/4 cup Vegetable Oil
1/2 cup Sugar
1/3 cup Balsamic Vinegar
1 tsp Salt
8 cups Strawberries, quartered
1 large Mango, cubed
1 cup Sweetened-dried Cranberries
1 medium Onion, thinly sliced (although I love onions, I've never included them in this salad)
1 cup Slivered Almonds
Whisk together the first four ingredients in a smal bowl. Set aside.
In a large bowl, combine your greens of choice (I prefer a Spring Mix blend or Romaine Lettuce) with the next four ingredients and lightly toss. Drizzle desired amount of dressing and toss gently to coat. Sprinkle with almonds and enjoy!
Kayis, this reminds me of a yummy salad I had at “Smokey Bones” and “TGIF's” . Loved it! They sprinkled Feta on it…
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3:48 pm
September 18, 2008
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Kayis
Big Chicken
| | FL | |
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| posts 15 |
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Belladonna said:
Kayis said:
I got this recipe from a friend and absolutely love it!
Strawberry Mango Salad
3/4 cup Vegetable Oil
1/2 cup Sugar
1/3 cup Balsamic Vinegar
1 tsp Salt
8 cups Strawberries, quartered
1 large Mango, cubed
1 cup Sweetened-dried Cranberries
1 medium Onion, thinly sliced (although I love onions, I've never included them in this salad)
1 cup Slivered Almonds
Whisk together the first four ingredients in a smal bowl. Set aside.
In a large bowl, combine your greens of choice (I prefer a Spring Mix blend or Romaine Lettuce) with the next four ingredients and lightly toss. Drizzle desired amount of dressing and toss gently to coat. Sprinkle with almonds and enjoy!
Kayis, this reminds me of a yummy salad I had at “Smokey Bones” and “TGIF's” . Loved it! They sprinkled Feta on it…
I think I may know what you're talking about! I just ate at “TGIF's” and ordered the Strawberry Fields Salad w/Chicken. It was very delectable!!!
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6:41 pm
September 18, 2008
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IowaDeb
Big Chicken
| | QCA | |
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| posts 24 |
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Yummy everything here sounds good…but I gotta leave out Almonds. The only thing I eat with nuts is Pecan Pie and Snicker bars..and I yes I can't stand Peanut Butter…I was a strange child…lol
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7:57 am
September 19, 2008
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Tresh in OK
Big Chicken
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| posts 40 |
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I had this posted over in Heirloom recipes but I am sticking it here too…you guys have to try this…it is so good
Mozzarella Dip
12 oz. pkg. FINELY shredded Mazzarelly cheese
8 oz. carton sour cream
2 C Real Mayo
1 tsp Accent
1 tsp garlic powder
1 tsp sugar
2 tsp onion flakes
2 T parsley flakes.
Mix all together adding cheese last. chill for several hours and dip with Ritz crackers or it is wonderful on raw carrots and broccoli.
NOTE: make sure you use garlic POWDER not garlic SALT…the cheese is very salty and it will be yucky if you use salt. Also, this is one that must sit in the ice box for a while or overnight…the seasonings have to blend. go ahead and make copies of the recipe because EVERYONE will want it…I have emailed this recipe countless times…..
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8:19 am
September 19, 2008
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Kayis
Big Chicken
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| posts 15 |
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Tresh, that Mozzarella Dip does sound good! I'll definitely make some when I host another get-together! I've saved LOTS of recipes from Suzanne and you all on the Forum to use for parties and Ladies' Nights!
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12:59 pm
September 19, 2008
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Belladonna
Big Chicken
| | Bossier City, Louisiana | |
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| posts 147 |
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YUM…I am copying all these recipes too…on the blog and here…so when I need to make something..I 'll have them!
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1:01 pm
September 19, 2008
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Belladonna
Big Chicken
| | Bossier City, Louisiana | |
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| posts 147 |
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beeyourself said:
Chicken Salad
2 cups finely chopped, cooked chicken breasts
¼ cup finely chopped celery
¼ cup sliced almonds
2 tablespoons finely chopped green onion
2 tablespoons finely chopped pimiento
2 tablespoons white wine
¼ teaspoon salt
¼ teaspoon lemon juice
Dash of freshly ground pepper
½ cup mayonnaise
Combine all ingredients, except mayonnaise in a medium bowl; toss lightly. Stir in mayonnaise; chill thoroughly.
Great as an appetizer served in cheese puffs or serve at a luncheon on croissants with leaf lettuce and sliced tomatoes (kettle baked chips on the side). This is also wonderful in a bowl served with crackers on the side.
You can dress this one up or down.
Cheese Puffs
¼ cup butter
½ cup water
½ cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
½ cup (2 oz.) shredded Swiss cheese
Combine butter and water in a heavy saucepan; bring to a boil over medium heat, stirring until butter melts. Add flour and salt, stirring vigorously until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool slightly. Add eggs, stirring until well blended. Return to heat, and beat until smooth. Stir in cheese.
Drop batter by heaping teaspoonfuls onto greased baking sheets (or parchment lined). Bake at 400 for 15 minutes or until puffed and golden brown. Remove puffs to wire racks, and cool completely.
Cut tops off Cheese Puffs, and fill each with 1 heaping teaspoon salad. Replace tops, and serve immediately.
Makes about 3 dozen.
I am not sure if you know this, but if you cool the cooked chicken it it's own broth, it makes the chicken MUCH juicier/tender…I think I learned this from a tea room cookbook my mother had, or one of her friends.
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1:02 pm
September 19, 2008
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Belladonna
Big Chicken
| | Bossier City, Louisiana | |
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| posts 147 |
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I am reposting this, because I goofed, removing the line, above:
I am not sure if you know this, but if you cool the cooked chicken it it's OWN broth (the broth you boiled it in), it makes the chicken MUCH juicier/tender…I think I learned this from a tea room cookbook my mother had, or one of her friends.
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1:58 pm
September 19, 2008
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GeorgiaZ
Big Chicken
| | Rockdale, TX | |
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| posts 96 |
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Belladonna said:
I am reposting this, because I goofed, removing the line, above:
I am not sure if you know this, but if you cool the cooked chicken it it's OWN broth (the broth you boiled it in), it makes the chicken MUCH juicier/tender…I think I learned this from a tea room cookbook my mother had, or one of her friends.
I always did this in my tea room too. And my chicken salad was the biggest hit on my menu!
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