Mama's home made chicken salad spread (perfect for hot summer days)

I've gone straight pescatarian so I no longer partake in meat with legs (RIP bacon, I loved you well), however, I still make the love of my life meaty foods and yes, for a "salad spread" this is meal is still MEATY!

You will need:

• rotisserie chicken
• celery seed
• grapes
• sweet onion
• celery 
• almond slivers
• mayonnaise 
• mango chutney

Start with a rotisserie chicken, store bought, but if you have the time and desire to make one, more power to you. I strip the meat off the bones and put it into a large bowl.                                                                                   Sprinkle celery seed over the chicken (about a small palm full).                                                                                   

 Wash grapes and slice in half. As many as you wish, I prefer about 3 handfuls of grapes.




Below are two videos showing variations of ways to easily cut your grapes.

                                                                                                                                                                                                                                         Dice half a sweet onion (I prefer Walla-Walla Sweets) and add them to the mix.

                                                                                                                                                                                                                                                                                                                                Chop up a stick of celery. Add to the mixture.                                                                                                                                                         









 Add 1/2 cup sliced almonds to mixture.

                                                                                                                                                                                                                  In a small bowl mix together a cup and a half cup mayonnaise and mango chutney (to taste) I start with a tablespoon and taste test from there.

I had a hard time finding Chutney in the grocery store in my new town. I ended up finding it with the spices, in my old store I could find it in the aisle with the jams and jellies.

                 





                                     

                                                                                                                                                          Once you have your sauce mix blended and perfect for your taste, mix it in with the rest of your chicken spread.  

 

Although it's tasty on it's own or on bread, I prefer to serve my chicken salad spread on a croissant.

Stuffed Cupcake Recipe

I'm not held responsible if you gain ten pounds just by looking at these photos. These are delicious but to be eaten in moderation as they have a very high sugar content.

This recipe yields about 24 cupcakes
PREHEAT OVEN to 350 °F.

Ingredients: 
Cupcake
1 box of Chocolate cake mix (I normally use triple chocolate or devil's food)- prepare as directed

Filling
1 8oz package of cream cheese
1 egg
1 Tsp Vanilla Extract
3/4 cup sugar
1/8 Tsp salt
1 package semi-sweet chocolate chips

Filling ingredients

Blend filling ingredients together in a medium bowl

Add semi-sweet chocolate chips

Fold chocolate chips into filling mix

My secret ingredient, I add a few dashes of cinnamon to add a little extra warmth

Mix cinnamon into filling mix

Add a spoonful of filling mix into the center of the cupcake batter

Don't worry about pressing the filling down, the density will pull it down into the center while baking

Don't forget to save those Box Tops for your local schools!

Bake for about 18-25 minutes at 350°F

You can adjust the amount of filling based on personal preference. 

I suggest removing the wrapper before consumption, unless you're a goat. 

Share with someone you love

Super yummy, Super Easy, Kid-Friendly Snack

My kids and I were feeling snackish the other day. I was too busy to make a full meal but wanted something with more nutritional value than the ramen noodles sitting in the back of the top shelf. This is what I came up with.

-Ritz crackers
-Thin layer of soybean based Miracle Whip
-Thinly sliced, then quartered Genoa Salami
-Thin slices of Tillamook Colby Jack cheese
-Sliced avocado

My girls were begging for more.

P.S. Cheese is getting expensive. If you are interested, you can sign up to receive coupons directly from Tillamook by going to THIS website. I love their entire line of dairy products, especially their Mudslide ice cream (Heaven)! They produce the highest quality foods and I would serve nothing less to my kiddos.  

Dinner is Served, Yo!

(Justin's mother's Chicken Adobo Recipe)

Last month's holidays were in full swing. My partner Justin is a United States Marine and was in the field for a week. I had just come home from my girlfriend's home when I got a message from Justin's father that he was in town and was hoping he could come deliver Christmas presents for his grandchildren. I was admittedly a little nervous as it would be the first time meeting Justin's father in person and my sweetheart was still gone. EEEK! About an hour after I finalized arrangements with J's father, J messaged me and said he was on his way home. The race was on. Who was going to arrive at our place first? I happily welcomed J home about an hour before his father and step-mother arrived! *J refers to his step-mom as "mom" so from here on out that's how I'll refer to her*.

What a relief that J's Dad and Mom are incredibly warm people. During our visit Justin shared a funny incident where he attempted to make Chicken Adobo, but ended up with a vinegar soaked concoction that no one wanted to eat. He then asked his mom for her Chicken Adobo recipe and instead of just giving it to him, she insisted on teaching me, BONUS!

I've since made this a few times for J and thought I'd share it with you. It's incredibly easy to make, but a little high on the sodium because of all the soy sauce that is used. This measures out to about 10 servings so it's great for large families like ours.


Ingredients:
*6-8 large chicken thighs
*About an inch of ginger root, thinly sliced
*3/4 glove of garlic, minced
*1 lb carrots, chopped into thick pieces
*2 onions, chopped into thick pieces
*6 small potatoes, chopped into thick pieces (I usually chop one potato into 6 pieces)
*3 handfuls of fresh green beans (honestly, I love green beans so I usually use about 5 handfuls)
*soy sauce
*pepper (I use a pepper mill for optimum taste)
*salt
*1 tbs sugar

Directions

Justin was in the kitchen helping me today and decided to freeze our carrots to make them a little crispier, but soon forgot about them... so we had to thaw them before adding them to our stew. J, It's said a WOMAN'S place is in the kitchen for a reason, mainly so veggies don't get turned into science experiments!

It's easiest to have your ingredients prep'ed. 

1.Use a large pot, put on the stove over low heat, add a small amount of oil and minced garlic.Stir. 

2.Once the garlic has turned to a golden brown color, add the sliced ginger. Cook until the ginger is the same color as the garlic, stirring occasionally. 

3. Stir in chicken thighs. Once the thighs are covered in the garlic and ginger add about a cup of soy sauce, 4 shakes of a salt shaker and about a tbs of pepper (about 12 turns on MY pepper mill). Stir the chicken to an even mixture.

4. Turn up the heat to medium and cook uncovered.

5. When the meant is almost completely cooked, add onions, stir, add about a half cup of soy sauce and simmer for about 5-10 minutes.

6. Sprinkle sugar then stir in carrots and potatoes, cover your pot and let it cook for another 5-10 minutes (or until potatoes are halfway cooked), stirring occasionally. 

7. Taste test your broth. Add more seasoning and soy sauce to suit your taste. Add green beans, cover and simmer on low heat for 10 minutes (or until potatoes and beans are cooked to your preferred consistency). 

*The Chicken Adobo is ready. You can eat this meal as is, but J and I prefer to serve it over a bed of rice*

Good Gracious, I am dating a sexy man! 

(Okay J, you can stay in the kitchen)

YUM!

Momma's Fresh Fish Snack

Okay, as promised, this is my original recipe for a yummy and (mostly) healthy fish appetizer or snack.

What you'll need:

• About 5 lbs of Salmon
• 1cup orange juice
• 1/2 cup brown sugar
• 1box of Triscuts 
• about 3 cups mango salsa
• 8oz Philadelphia cream cheese 
• About half a block of thinly sliced Tillamock Pepper Jack cheese

I'm originally from (Waythefrickupthere) Northwest Washington, where fresh salmon is easy to find, but if you happen to live in a place where fresh salmon is difficult to find, I highly recommend just buying one from Costco. I usually find a $17-$20 fish will feed my family and have additional left over.

After you've cleaned your salmon and have laid it in a lightly oiled glass casserole dish, lightly salt the top side, sprinkle brown sugar and pour about a cup and a half of orange juice over it. Cover with tin foil and bake for about 45 minutes on 400 or until a light shade of pink, baste often to achieve maximum flavor and moisture.  Set to the side and let it cool.

Yea.. It IS as good as it looks (if you think it looks delicious).

 While the salmon is cooling, prep the rest of the snack by spreading the cream cheese on the cracker and placing them on a baking sheet, and slicing up your cheese. I recommend sipping on a frosty alcoholic beverage (unless you are underage, live in a dry county, are recovering or just prefer not to).

  

My "frosty beverage" of choice

Next, layer on the flaky, tender fish

Ladle on the mango salsa, top with cheese and stick back in the oven for about 5 minutes, or until cheese is melted.

Voilà!