This summer I joined up with the My Girl Paula cooking group and have cooked and indulged in at least 16 Paula Deen recipes. Sadly, those 16 recipes have stuck with me, if you know what I mean. We all know that Paula's recipes are not kind to the waistline. It is for this reason that this will be my last post with the My Girl Paula group. I will still be following along and may cook up an occasional Paula treat, but the main focus is going to be on cooking lighter (with a few exceptions, of course).This week at My Girl Paula there was no chosen recipe. We were able to choose any recipe we wanted. I chose to go with Paula's recipe for Hot Chicken Salad, which allowed me to finish cleaning out my refrigerator. I remembered making this recipe several years ago and having mixed feelings about it. Back then I used sauteed and cubed up chicken and this time I used leftover rotisserie chicken. After trying the version made with rotisserie chicken I can easily say that this is the only way you should make this recipe. The texture was just so much better and this recipe was delicious! We really liked it, and I will definitely be making it again.....someday. If you really want to indulge, this is a quick, comforting and very tasty recipe packed with crunchy and creamy goodness.
Hot Chicken Salad - adapted from Paula Deen & Friends by Paula Deen
2 cups cooked chicken breast meat, cubed (use rotisserie chicken, if possible)
1-1/2 cups diced celery (my hubby doesn't like celery, so I added peas)
1/2 cup slivered or sliced almonds (do not skip this,, it was my favorite part of the recipe)
1/2 teaspoon salt
1/2 teaspoon grated onion
1/4 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayo
1/2 cup grated sharp Cheddar cheese
2/3 cup crushed potato chips
Note: We love garlic, so I added 1 big clove of garlic
Note: I baked mine in an 8x8 baking pan
Preheat the oven to 375F. Paula says to spray a 13x9 inch baking dish with vegetable oil, but I don't really think you need to. In a large mixing bowl, combine the chicken, celery (or peas), almonds, salt, onion, pepper, lemon juice, mayo, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.
This would be great dish to take along to a party, serve to children, or as part of a family dinner!!
For dessert, I made these cute little nutter butter ghosts. While shopping through the Fresh Market one day, I noticed a package of these little guys and thought they were really cute. Rather than pay $4.95 for about 4 or 5 of them, I decided to try them myself. I didn't really use a recipe. I just melted some white chocolate in a double boiler, dipped the nutter butters in the white chocolate, and then made some ghost eyes using Nutella.
They turned out pretty good, but I did notice a couple of things along the way. Coating just one nutter butter used a lot of white chocolate. In fact, it was probably cheaper to buy them at Fresh Market. My white chocolate mixture was pretty thick and probably needed to be thinned out somehow. Also, the Nutella wasn't the easiest thing to pipe out into eyeballs. In hindsight, I wish I had used mini chocolate chips and a little pair of tweezers. I think that would've been a little easier. I originally wanted to insert the nutter butter onto a popsicle stick and make them into lollipops/suckers. However, the popsicle stick was too wide and just made the cookie fall apart. You could probably use a wooden skewer, but it wouldn't be as easy to hold. They tasted pretty good and the kids loved them. I will probably make them again next year, with a few adjustments. I definitely welcome any suggestions you all might have for improving these little guys.
Happy Monday!!
No comments:
Post a Comment