Monday, April 21, 2014

"Which Came First" Chicken-Egg Salad Spread


Once in awhile, you see something or try something and you just have this moment of "duh, that's so obvious, why haven't I ever thought of that?" (if you have never experienced that kind of moment, go explore Pinterest for 10 minutes).   The combination of chicken and eggs in one simple spread is that kind of  a thing for me.  Egg salad?  Okay.  Chicken salad?  Not bad if you give it to me on a croissant.  Egg and chicken together?  Actually pretty awesome.  Surprisingly awesome. Why haven't I thought of that before?

I first had something similar to this at a Bible study group several years ago in Kiev.  A bunch of us American missionaries got together for some time together in our own language every week.  I made some lifelong friends in that group and, incidentally, picked up a recipe here and there.

I didn't actually write down a recipe, just asked what was in it, and went home and mixed up my own.  I have since often made a batch of this; to serve as an appetizer, as a sandwich filling, or just spread on crackers for lunch.  Add a little fresh fruit on the side, and.... yum.  

Although there isn't really a need for a step-by-step tutorial on this one, I'll give it to ya anyway....


The Step-by-Step



 First, peel your eggs.  This is the hardest part of the whole thing.  



 Next, chop up your hard-boiled eggs and your chicken. 



Add mayonnaise and seasoning salt.  (If anyone wants to try this with greek yogurt instead of mayo, let me know if it works- I don't have access to plain greek yogurt too often).



Mix, mix.  Stir, stir.



Put it in a pretty dish and garnish with green onions, if you like.



Serve on crackers or as a sandwich filling.  Surprisingly yummy, right?  Why didn't we think of this before?


The Recipe

3 chicken breasts, cooked and diced
4 hard-boiled eggs, diced
1/2 cup mayonnaise
1 teaspoon seasoning salt (Lawry's, for example)
chopped green onion for garnish, optional

Mix all ingredients thoroughly.  Garnish with green onion, if desired.  Serve with crackers or as a sandwich filling.




   

Friday, April 4, 2014

Homemade Snickers



So, at our house, we no longer purchase anything made in Russia.  We are boycotting Russian goods because we don't want to put any kopecks in the pockets of the people who have their soldiers

Monday, March 17, 2014

Seriously Amazing Mini Chicken Pot Pies


So what does your meal planning look like when a possible Russian invasion is imminent?  Well, something that you fix today, while things are calm, that you can later pull out of a freezer with minimal fuss and thinking.  'Cause you may have other things on your mind at that point.

So today I made a batch of lovely mini Chicken pot pies.  Each pie is a hearty single serving.  Just

Thursday, February 20, 2014

Coconut Panna-Cotta with Blueberry Red-Wine Sauce


Ok, I know what you're thinking.  "Wow, that sounds fancy! And too complicated/time-consuming to bother with actually making..."  

To answer that:  yes, it sounds fancy.  No, it's really not too complicated or time-consuming to bother making.   And so impressive!  Especially if you serve it in fancy-pants champagne flutes. The panna cotta actually is made ahead of time, since it needs to chill, so you can make this the day before a nice dinner and pull these luxurious desserts out of the fridge with a flourish (do you know how to pull

Friday, January 17, 2014

Cherry Ripe Slice


My husband is originally from Australia, and so I have been introduced to lots of Australian people, phrases, bizarre animals, foods, and cultural differences during the last several years.

One of my favorites is a candy bar called a "Cherry Ripe".  It has a coconut and cherry filling, and is

Friday, January 3, 2014

Baked Chicken Chimichangas


As a missionary, going out to a restaurant to eat is a supreme luxury, usually only reserved for birthdays or visiting guests.  Several years ago, the options in Kiev were very limited.  One of my favorites back then was Tequila House.  In a small corner of the oldest neighborhood of Kiev (my favorite neighborhood), this little establishment was the place we went to celebrate.

Prices were cheap by American standards, but such a huge expense compared to our normal grocery budget that it felt like throwing caution to the wind to place an order.  And as long as you were in that frame of mind, you might as well order the "Macho Chimichanga" -- the largest, most filling entree

Monday, December 9, 2013

Homemade Frango Chocolates


Things I miss about Christmas in Seattle:  White Christmas lights on all the trees downtown.  The Bon Star.   The carousel at Westlake.  The live piano music at Nordstroms.  The Nutcracker by the Pacific Northwest Ballet. Having an order of Ivar's clams during a break in Christmas shopping.  The way Christmas lights in the neighborhood looked on foggy nights.  And Frango chocolates in the hexagonal boxes.

Frango chocolate candies were originally made and sold by Frederick and Nelson's department store in Seattle.  They have become something of an iconic treat in the northwest (and I hear, in the

Monday, November 18, 2013

Apple Yam Side Dish


Growing up, Thanksgiving meant all the extended relatives gathering at my grandparents' house, everybody packed into the small space, bunking on hide-a-beds, couches or sleeping bags on the

Wednesday, November 6, 2013

Jumbo Apricot Muffins


I love recipes that tell a story.  Sure, I cruise online to discover yummy recipes that have zero sentimental value, they're just yummy.  But I love the recipes that are a part of my history.  I have family recipes from both sides of the family, some dating back to great-great people who made those same recipes in an entirely different era.  Some are recipes I jotted down on travels -- collecting memories of meals and the people I ate them with.  My recipe box is like a scrapbook of places and people and times I remember and the food connected with them.

This recipe doesn't have much history behind it.  Yet.  I created this recipe a few years ago when I

Tuesday, October 29, 2013

Dark Chocolate Cranberry Coconut Oatmeal Cookies


So, when I was in college, I not only played on the women's volleyball team, but I was also "team manager" during the men's season.  This meant I recorded stats and washed uniforms on road trips, I helped the coach during practices, and most importantly, I made cookies.

Before every road trip, I made several kinds of cookies and packaged them in little bags for each of the players.  I remember staying up late in the dorm common area, studying and baking cookies in

Wednesday, October 23, 2013

Blitz Kuchen

Blitz Kuchen is German for "lightning cake".  And according to my extensive research (I googled it), blitz kuchen looks like it can mean pretty much anything in the "quick cake" category. 

My mom's side of the family is German and  this recipe was our family's version of blitz kuchen.  It's actually more of a cookie.  

And it is, indeed, lightning fast.  With 5 ingredients and a bake time of 8-10 minutes, these babies can go from being an idea in your head to a treat in your mouth in 15 minutes flat.

These cookies were the go-to choice when I was a kid and announced to my mom at 7pm that I needed to bring a treat to school tomorrow.  I remember this happening with surprising frequency.  We always had all the ingredients on hand, by about 4th grade I could make these myself, and they were done fast.

So carve 15 minutes out of your busy schedule and whip up a batch.  They go great with coffee, all my kids love them, and they are perfect when you need a last-minute treat.  Another bonus, you can

Saturday, October 19, 2013

Maple Nut Cheesecakes in Mason Jars


So cheesecakes are kinda my thing.  It all started around 2001 when the very first ever grocery store opened in Kiev.  I was living in Kiev at the time, and this was a very exciting event.  I wandered slowly through the aisles, savoring the sights of ground beef (In a styrofoam tray! Wrapped in plastic wrap! Wonder of wonders!) and bread packaged in plastic bags (Oh, the sanitary-ness!) and refrigerated yogurt.  It was wonderful.

As I walked through the dairy section, I spied CREAM CHEESE!! I was so excited to have cream cheese available, that I bought like 10 packages.  Oh frabjous day! Callooh, callay! I chortled in my joy.

Then I got home with my purchases, and I realized that I couldn't remember anything that is made with cream cheese.  What would I do with my bounty?  What if I made... cheesecake?  It seemed like it would be