Chicken Waldorf Salad

When I was in Culinary school I learned how to make this salad.
I can’t believe it took until today to make it again.
It has the sweetness of the grapes and the crunchiness of the apple making this a nice fresh salad for lunch.
I added chicken and swapped out one tbs of mayo for a tbs of yogurt.
(and until I find out what caused my allergy reaction there are no walnuts)

4-8 ounces of chopped cooked chicken
1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced
1 sweet apple, cored and chopped
3 Tbsp mayonnaise
1 Tbsp fresh lemon juice

In a medium sized bowl, whisk together the mayonnaise and the lemon juice.
Add 1/2 teaspoon of salt,
1/4 teaspoon of fresh ground pepper.
Mix in the chicken, apple, celery, grapes, and walnuts.


Easiest chicken ever!

I need to get back to cooking for 3 because TheGirl has left for college.
Also BubbleWrapBoy seems to have left the clumsy/for ever hungry stage indicating he might very well have stopped growing. For now.
Less food is being eaten, we’ll see if in a week or so he reverts back to his inhaling everything food wise.

This is one of those really simple dishes, easy to adapt because it’s one chicken breast per person.
Count on 1 ounce of cheese per person and 2 slices of prosciutto ham.

Chicken with mozerella and ham

4 chicken filets
4 ounces mozerella, cut in 4 slices
8 slices prosciutto ham
2 tbs olive oil
2 sprigs rosemary
salt and pepper to taste
Cut chicken filets in half but not all the way,
salt and peper
layer with mozzerella
roll and wrap ham around.
cook on both sides for 3 minutes on each side.
transfer to oven proof dish
add rosemary sprigs and cook in 350 oven for 15-20 minutes


Pesto Chicken

Himself bought this rather big jar of Pesto at Cost-Co. Because it is without preservatives it needed to be frozen while half full.
It’s taking up part of a drawer in the freezer and it needs to be used.
I looked around on the interwebs and found the perfect recipe that will use up all of it.

Oven baked Pesto Chicken

1 chicken breast per person, cut in strips about 2 inches wide
1/2 cup pesto sauce, make your own or store bought
1/2 cup mozzarella cheese

Preheat oven to 373/190
In an ovenproof dish spread half of the pesto on the bottom
layer with chicken
spread remaining pesto on chicken
cover with foil and let bake for 25 minutes
remove foil and cover chicken with cheese
allow cheese to melt
if you have a broiler use it to give the cheese a bit of browning.



Everything is better with bacon

A few food items are always in my fridge, cheese, eggs and bacon.

A friend posted a recipe she tried last week on Facebook and I tinkered with it a little and came up with this new recipe.
I made it for The Boy and Himself and they deemed it good for a repeat.
If you can’t find the cheese I used you can substitute with cream cheese, garlic and parsley.

ETA: rinsing the pasta under cold water will stop the cooking process and also avoid melting the cheese too soon.
Also letting the meat cool off a little helps in this process.

Creamy, bacon bake.

1 box pasta (elbows, bow-ties or rotini)
Boursin cheese cheese
1 cup grated cheese, I use half parmesan and mozzerella
4 slices of bacon
8 ounces of chicken
1/2 cup heavy cream

Cook pasta to almost fully cooked, drain and set aside
Cook bacon until crisp, crumble and set aside
Sautee cut up chicken in bacon grease (or in 1 tbs butter, but trust me cooking it in the bacon fat enhances the flavor)
Drain fat from chicken and mix macaroni with bacon, chicken, cream and the cheeses.
Preheat the oven at 350
Coat an ovenproof dish with butter.
Bake for 20-30 minutes until all the cheese is melted.
Halfway stir the pasta so that the cheese coats all over (it stays creamier that way)
If you have a broiler give the dish a quick broil to get a crunchy crust.



Tandoori made easy.

I was raised with a somewhat bland type of cuisine. Meat, potatoes and a vegetable. Spicy was extra pepper at the dinner table.
The Dutch do have Indonesian cuisine but it wasn’t until I was in my late teens that I started to appreciate the complex flavors of both that way of cooking as well as Chinese. When we moved to the US in 1989 a whole new world opened up for me, I never knew this all existed before!
Where we live Asian and Indian restaurants almost outnumber the Latin and fine French restaurants. We love Indian food and it’s been one of the easiest ones to make at home because a lot of the spices are used in the Indonesian recipes and can be found in many Dutch spice cabinets.

Today I’m going to share with you:

Tandoori Chicken
1 cup plain yogurt
2 tbs fresh lemon juice
1 tbs fresh ginger
2 cloves of garlic
1 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon Garam Masala
salt and pepper to taste
4 chicken breasts or 6 bone in chicken thighs.
Combine yogurt and all the spices and turn to coat the chicken thoroughly
Cover and refrigerate, you can leave the marinade on as long as you want but be advised the longer you leave it the spicier.
Wipe off excess marinade and grill on the BBQ for 3-4 minutes on each side.
Turn the BBQ burners to low or move the chicken up a level if you have a BBQ like that and cook until done, 10-15 minutes more. Cooking the chicken on high heat will make them dry.

Serve with brown rice and

Cucumber Raita

1 cucumber peeled and grated
1 cup yogurt
salt and pepper to taste
1 or 2 gloves of garlic
parsley for decoration
Combine all ingredients and refrigerate.

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