Encore: HEARTY SALAD ENTREE WITH MINCED CHICKEN TENDERS – WALNUT PIECES & HALVES – FINELY DICED PINK LADY APPLE – MINIMAL MAYONNAISE – SALT & PEPPER – EXTRA VIRGIN OLIVE OIL

The instructions for this encore are here given in more detail than an earlier posting, intended for the optimal chicken salad experience. . . .

For 2:

–3 chicken tenderloins (finely minced with a very sharp knife, gristle removed)

–water (chilled, one-quarter cup)

–walnuts pieces & halves (1 generous handful)

–finely diced pink lady apple (peel apple, cut into four sections, and dice by placing apple pieces on top of each other)

–minimal mayonnaise (4 level tablespoons; be careful of portion)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the uncut apple and the can of walnuts in the refrigerator for at least an hour, to chill.

1 – Place the chicken tenderloins in a covered baking dish, pieces not touching.  Pour chilled water in the dish (this will ensure that too-warm water does not toughen the chicken).  Season with salt and pepper to taste, and use about 1 tablespoon of extra virgin olive for fat).

2 – Microwave on high for 2 and one-half minutes.  When finished, leave the cover on the chicken dish, and let sit in the kitchen for at least 15 minutes.  Doing it this way will mean that the chicken will continue steaming, but will not be overcooked.  After 15 minutes, place the covered baking dish with the chicken in the refrigerator to cool until you are ready to mix the salad.

3 – When ready to prepare dinner, remove the salad ingredients from the refrigerator.  Using a cutting board and a very sharp knife, mince the chicken, removing any gristle.  Place the minced chicken in a mixing bowl. Add the diced apple (see list of ingredients for more instruction for dicing) and the generous handful of walnuts.  Place the measured mayonnaise in the dish.  Fold over gently so that all ingredients are thoroughly mixed.  Refrigerate until time for dinner.

4 – Serve the chicken salad chilled.

–original recipe from my husband, recalling his graduate school cooking experience.  Tweaked by C. Mabry.

A Simple Dinner: OVEN FRIED COD FILLET WRAPPED IN GARLIC – HERB BREADCRUMBS AND SERVED WITH A DIPPING SAUCE OF SRIRACHA – MAYONNAISE – CATSUP – MINCED ONION

A quick dinner after a busy day, if you like spicy dips. . . .

For 2:

–cod fillet (size of 2 decks of cards, one-half pound)

–garlic – herb breadcrumbs (I use Progresso; one-quarter cup)

–salt and pepper to taste

–extra virgin olive oil to taste

Dipping sauce:

–Sriracha sauce (to taste, 1 teaspoon to 1 tablespoon)

–mayonnaise (3 tablespoons)

–catsup (2 tablespoons)

–minced onion (bottled; 1 tablespoon)

1 – Place the cod in a plastic bag.  Season with salt and pepper.  Pour in enough olive oil to cover the cod.  Be sure all surfaces are covered.  Pour in the breadcrumbs, and then shake briskly.  Place the cod in a covered baking dish.  Do NOT add any liquid, not even water.

2 – Choose a small serving cup, and place the ingredients for the dipping sauce in it.  Stir briskly.  Chill until ready to serve.

3 – Microwave the cod on high for 6 minutes.

4 – Serve the cod hot, with the dipping sauce cold.

–recipe by C. Mabry.

SPRING ENCORE: ENTREE SALAD OF CHOPPED CHICKEN TENDERS – JUICY FRESH CHOPPED PEAR – WALNUT HALVES & PIECES IN REAL MAYO

I return to this variant for chicken salad with some new instructions that give tenderer chicken and very juicy fresh pear, paired with the crunch of walnut pieces and halves. . .

For 4:

–chicken tenderloins (3)

–fresh pear (it must be fresh and chilled; large, if possible; cut into half inch squares)

–walnuts (halves and pieces, 2 handfuls)

–salt and pepper to taste

–extra virgin olive oil to taste

–mayonnaise (real, not low fat; 2 heaping tablespoons; be sparing of mayo)

1 – Place the chicken in a covered baking dish.  If chicken is cold, add cold water of one-quarter cup.  (Tap water will toughen the chicken.)  Season with salt and pepper.  Use a few drops of extra virgin olive oil.  Microwave on high for 2 and one-half minutes.  When finished, leave in the baking dish; it will continue to cook a bit.  Keep at room temperature for 30 minutes, then place in the refrigerator for an hour.  When time to prepare dinner, dice the chicken in as small pieces as you can muster.  Place in serving bowl.

2 – Be sure to use a ripe, fresh chilled pear.  Peel and then dice.  These pieces should be between one-half square inch.  Add to the chicken.

3 – Place 2 handfuls of walnuts, unsalted, in the serving bowl with the chicken and chopped pear.  

4 – Add mayonnaise, and gently fold.  Be sure to be gentle, because otherwise the pear will disintegrate.

5 – Refrigerator until time for dinner.

–recipe tweaked now by C. Mabry.  Recipe original, modeled on chicken salad with apple and walnuts.

A Chilled Seafood Extravagance Seasoned with Basil & Shredded Parmesan Cheese and Composed of Chopped Fish – Diced Tomatoes – Raw Chopped Onions – Sliced Fresh Mushrooms Swirled with Parmesan – Basil Olive Oil & Mayonnaise

This may be one of the best combinations for seafood salad that I have tried. . .

For 4:

–8 imitation crab legs or a medium fillet of cod (the crab legs come ready cooked, but the cod would need to be microwaved for 7 minutes on high)

–basil (1 tablespoon, dried)

–shredded Parmesan cheese (one-third cup)

–diced tomatoes (one-half can, drained)

–raw chopped onion (one-quarter cup)

–sliced fresh mushrooms (3 or 4, medium size)

–Parmesan – basil olive oil to taste

–mayonnaise (1 level tablespoon; be careful not to overdo)

–salt and pepper to taste

1 – Gently fold all ingredients. Then sprinkle basil and Parmesan cheese on top. Chill until ready for dinner. Good served with broccoli.

–recipe by C. Mabry, chef.

ITALIAN OVEN FRIED CHICKEN TENDERS SPRINKLED WITH SHREDDED PARMESAN & PARSLEY AND ROLLED IN ITALIAN STYLE PANKO BREADCRUMBS – DIJON – MAYO

This is a quick dinner and a variation on Southern fried chicken. . . .baked chicken that tastes like fried. . .

For 2:

–3 chicken tenderloins

–shredded Parmesan cheese (one-quarter cup)

–parsley (1 handful, chopped)

–Dijon mustard (1 teaspoon)

–mayonnaise (1 tablespoon)

–Italian panko breadcrumbs (one-third cup)

–salt and pepper to taste

1 – Place the chicken in a plastic bag. Season with salt and pepper. Then set aside.

2 – Using a small mixing bowl, stir briskly the mayonnaise and Dijon mustard. Add the Dijon and mayo to the plastic bag that holds the chicken. Massage the bag until the sauce has completely covered the chicken. Then pour in Italian breadcrumbs and shake well.

3 – Place the chicken in a covered baking dish. Do NOT add liquid of any kind. Sprinkle the chicken with Parmesan cheese and finish with parsley.

4 – Microwave on high for 3 minutes and 40 seconds. Chicken should be slightly overcooked for crunch.

5 – Serve the chicken tenders hot.

–recipe inspired by a friend in Minnesota; originally inspired by Hellman mayonnaise recipe.

A Simple Dinner: COD & FRUIT SALAD TARRAGON

A simple supper recipe for a busy family. . .

For 2:

–cod fillet (size of 2 decks of cards, one-half pound)

–tarragon (1 tablespoon; dried)

–fruit cocktail (one-half can, drained)

–mayonnaise or salad dressing (1 teaspoon; use sparingly)

–salt and pepper

–extra virgin olive

1 – Place the cod in a covered baking dish with one-eighth cup of water. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 6 minutes. Let cool.

2 – When the cod has cooled, place in a mixing bowl. Break apart into bite-sized pieces. Drain the fruit cocktail, and place one-half of the can with the cod. Sprinkle the tarragon. Add mayonnaise, just a little, 1 teaspoon. Fold all ingredients gently.

3 – Serve chilled.

–recipe by C. Mabry, chef.

Salmon Fillet Pecan Sprinkled with Chopped Pecans and Sauced by Honey Dijon Mustard – Honey – Brown Sugar – Mayonnaise – White Wine Vinegar

The sweetness of the honey and brown sugar is balanced by the white wine vinegar. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–chopped pecans (3 tablespoons, or enough to generously cover top of fillet)

–honey Dijon mustard (5 tablespoons)

–honey (2 tablespoons)

–brown sugar (3 heaping tablespoons)

–mayonnaise (1 heaping tablespoon)

–white wine vinegar (2 tablespoons)

–salt and pepper to taste

1 – Place the salmon fillet in a covered baking dish.  Season with salt and pepper.  Set aside.

2 – In a small mixing bowl, place all ingredients except the pecans.  Stir vigorously.  Taste the sauce.  Add more white wine vinegar if a more tart flavor is desired.

3 – Pour the sauce over the salmon.  Then place pecans on top.

4 – Microwave on high for 3 minutes and 20 seconds.

5 – Serve the salmon and sauce hot.

–recipe by C. Mabry, chef.

OPEN – FACED ALBACORE TUNA SALAD SANDWICHES WITH LEMON – CHOPPED ONION – CAPERS – DICED FRESH ROMA TOMATO & BASIL – CHOPPED EGG – CELERY SALT – SALT – PEPPER – REAL MAYONNAISE – ALL PILED ATOP FRESHLY BAKED WHEAT TOAST SEASONED WITH PINE NUTS

If you want a gourmet tuna salad, this may be just what you are looking for. . .

For 2:-

–-albacore tuna (1 small can, drained)

–lemon juice (3 squirts)

–chopped onion (one-quarter cup)

–capers (2 tablespoons, drained)

–Roma tomato (one-half, sliced thin, then sprinkled with one-quarter teaspoon of dried basil)

–chopped egg (microwave a pierced yolk and white for 50 seconds on high; then chop)

–celery salt (2 teaspoons)

–salt and pepper to taste

–real mayonnaise (1 tablespoon; do not use too much)

1 – Place all ingredients (see above) in a large mixing bowl, and then fold over gently.  Sprinkle 1 teaspoon of basil on top for appearance.

2 – Refrigerate for a couple of hours before serving

WHEAT BREAD in bread machine; use regular settings; add one-half cup of pine nuts when the bell sounds for adding additional ingredients

–three-fourth’s cup warm milk (microwave for 1 minute)

–three-fourth’s cup tap water

–2 eggs

–8 tablespoons honey

–3 tablespoons butter or 3 tablespoons canola oil

–2 teaspoons salt

–one and one-fourth cups bread flour

–three cups whole wheat flour

–two teaspoons yeast

Makes a two-pound loaf.  Recipe tweaked from the web.

–recipes original to C. Mabry, chef.

CHILLED CHICKEN – PEAR SALAD WITH MINCED CHICKEN TENDERLOINS – CHOPPED BARTLETT PEARS – WALNUT HALVES & PIECES – REAL MAYO

This is a variation on my husband’s chicken-and-apple salad, which has always been the only kind of chicken salad for him. But this time, he said he liked this version better than the old way. . .

For 4:

–3 cooked chicken tenderloins (microwave for 3 minutes without liquid; chill in the refrigerator to ease cutting it up; mince finely when cold)

–pears (Bartlett, peeled, 2, cut into small squares)

–walnuts halves and pieces (2 large handfuls; may be toasted in microwave for 1 minutes, stirred, and then microwave for 30 seconds more)

–salt and pepper

–extra virgin olive oil

–real mayonnaise (2 heaping tablespoons; do not use too much)

1 – Place the chicken in a covered baking dish without liquid. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 3 minutes and 20 seconds. Cut into a center piece. If not cooked, return to the microwave for 1 minute more. Mince the chicken.

2 – Peel the pears with a vegetable peeler. Chop into small squares. Add to the chicken.

3 – Toss a couple of large handfuls of walnuts (halves and pieces) in the bowl with the minced chicken and chopped pears.

4 – Add mayonnaise, and fold all ingredients together gently. Chill until ready to serve.

5 – Serve cold.

–recipe original.

CHILLED MOROCCAN SEAFOOD SALAD WITH CHOPPED IMITATION CRAB LEGS – GREEN PEAS – BUTTON MUSHROOMS – DICED TOMATOES – CHOPPED SWISS CHEESE IN A SAUCE OF CUMIN – PAPRIKA – TURMERIC – GINGER – CINNAMON – MAYO

Note:  You can now see pictures of the food when you go to the blog.

Swiss cheese is said to be the “perfect” food, the only truly healthy cheese. . .Moroccan spice in the sauce makes for an interesting taste treat. . .

For 4:

–imitation crab legs (8, 1 package, chopped)

–green peas (1 cup, cooked, with button mushrooms)

–diced tomatoes (one-third can, drained)

–chopped Swiss cheese (4 slices)

–cumin, paprika, turmeric, ginger, cinnamon (one-eighth teaspoon each spice)

–mayonnaise (2 tablespoons)

–salt and pepper

1 – Chop the crab legs into one-half-inch pieces.  Add to the mixing bowl the green peas with mushrooms and diced tomatoes.  Set aside.

2 – In a small mixing bowl, place mayonnaise and all the spices.  Stir well.  Then add to the crab legs and vegetables.  Fold all gently.

3 – Refrigerate for two hours before serving and then serve chilled.

–recipe original.