Chicken Salad Sandwiches

I'm not usually a fan of chicken salad fan but these are so tasty I make them often.  One day I had some chicken I needed to use and since hubby likes chicken salad I was looking for a recipe that I thought would be quick and good.  I came across this one and decided to give it a try and I'm glad I did.  I'm not usually a raisin or celery person but they both work in this recipe so don't be scared if you're not a fan either give it a try.

I follow the recipe exactly.  I use mayo and again I'm not a fan of mayo by itself but it works here.  And I always warm my croissants in the oven for a few minutes before...yummy!

Original recipe found on Tasty Kitchen.

2 cups Cooked, Cubed Chicken Breast
¼ cups Diced Celery
¼ cups Golden Raisins
¼ cups Sliced Almonds
¼ cups Dried Cranberries
¾ cups Mayonnaise Or Salad Dressing (your Preference)
2 Tablespoons Chopped Red Onion
¼ teaspoons Salt
¼ teaspoons Pepper
4 whole Croissants, Split

Preparation Instructions:
In a bowl combine everything except the croissants. Spoon about 1/2 cup salad onto each croissant. 

Looking for a quick weeknight meal then this one is for you!

Inspirational Quotes

Inspiration taken from – Thalian Society’s Cookbook

~  It’s a good idea to take things as they come, if you can handle them that fast.

~  A temper is a valuable possession, don’t loose it.

~  It is not wise to gripe and gripe because you’ll find it’s true.  That those inclined to beef to much are always in a stew.

Kathy’s Special Children Recipe

I love all the children ones!  So true.

Recipe taken from – Texas State Foster Parents (1989)

4 c sunshine

1 sprinkle dew

1 tiny cloud (plenty silver lining)

½ c twinkles

1/3 c moonshine

Take all ingredients and mix well.  Add to taste kindness, gentleness, loyalty, laughter, tears (just a dash), cheerfulness, honor and courtesy.  Stir carefully and season with love of family, country and above all God; religion which is the never-fail ingredient; nature with many lessons; immortality which is God within us; and patriotism to our flag and country.  Let this mixture age for 15 years, and watch the happy children grow.  

P.S. Optional addition is 1 ounce of mischief.

Kitchen Tip Tuesday

Ok, this isn't much but I thought it was genius when I saw it.  I rarely watch commercials anymore but I guess I was for some reason or maybe I flipped to Food Network and Alton Brown was on none the less it doesn't matter what matters is I saw a neat kitchen tip compliments of Alton Brown!

Do you ever have trouble getting all the air out of your baggie that you're putting in the freezer or fridge.  I know I do sometimes.  Well, to help it, close it up nearly all the way and then insert a straw at the edge and suck out all the air.  Way to cool and way to easy!

Hope it makes your life a bit easier at times!

Mexican Casserole

My grandma makes something very similar to this and my husband LOVES it.  So, when I saw this in one of my cookbooks I knew I would have to give it a try to see if he loved it as much.  The verdict – he thought it was as good and me and scooter bill liked it too!  This will be a keeper and be made again.

I didn’t make any changes except for the cheese.  I mixed it into the mixture instead of putting it on top.  Not on purpose mind you.  Did you ever have those assignments in school were you got a paper to do and you started it all and answered all the questions and then at the bottom it said just sign and turn in!  Yeah, it was teaching you to read it all before starting and I never got it right.  So, that’s why I mixed the cheese in because I didn’t read the instructions entirely before starting.  But it didn’t matter and I think I’d probably do that next time too.  When I served it up I thought I probably shouldn’t have put the water because it was a bit runny but after it sat there while we ate it firmed up so probably just let it sit about 10 minutes before serving.  I also used a 13x9 dish and sprayed it with PAM .

Recipe taken from – Texas State Foster Parent’s Incorporated Cookbook (1989)

1 ½ lb. ground chuck

1 large onion

1 can cream of mushroom soup

1 can cream of chicken soup

1 can enchilada sauce, mild

1 can green chilies, small

1 c. grated Cheddar cheese

1 pkg. corn tortillas

Brown meat and onion in large skillet.  Pour off any fat.  Add remaining ingredients.  Tear tortillas into bite size pieces.  Put layer of tortillas on bottom of large casserole dish.  Pour ½ cup water over tortillas.  Add ½ meat mixture.  Put another layer of tortillas on top of meat mixture and add remaining meat.  Sprinkle grated cheese on top.  Bake at 400 for 10 minutes and reduce to 350 for 20 to 25 minutes.  Cover with foil for last 20 to 25 minutes.  Delicious.  This makes large oblong, Pyrex dish.

Give this yummy and easy casserole a try and make your hubby smile!

Inspirational Quotes

Inspiration taken from – Thalian Society’s Cookbook

~  Stay is a charming word in a friend’s vocabulary.

~  A closed mouth gathers no feet.

~  The biggest room in the world is the room for improvement.

Spicy Spinach & Artichoke Dip

This isn’t a true “oldie” but it is a goodie!  I got this recipe from a coupon booklet that had a Tabasco coupon in it.  The coupon has an expiration date of 12/31/02 so it’s at least that old!  I was in college at the time so me and my roomie decided to try it.  It is soooo good.  It’s the best spinach dip I’ve ever eaten.  I like others but none compare to this recipe.  I’ve never actually put the Tabasco sauce in it but I’m sure it’d still be yummy.  I don’t make it often enough but it makes more than two people can eat so I only get to make it when entertaining.

One of our favorite restaurants serves a spinach dip and they serve it with sour cream and salsa on the side and that is a yummy combination with it.

They have you stirring in a lot of things all at once.  I always do the cream cheese and sour cream first and get that good and incorporated then the cheeses then the spinach and artichokes.  It mixes a little easier not doing it all at once.

Recipe taken from – 2002 coupon booklet

½ c (1 stick) butter or margarine

1 medium onion, chopped (1 cup)

2 (10 oz) pkgs. Frozen chopped spinach, thawed and well drained

1 (14 oz) can artichoke hearts, drained and chopped

1 (8 oz) pkg. cream cheese

1 (8 oz) pkg. sour cream

1 cup shredded Monterey Jack cheese, divided

1 cup grated Parmesan cheese, divided

Salt to taste

Corn chips or crackers

Melt butter in a large saucepan or skillet over medium heat.  Add onion and cook until soft, about 5 minutes.  Stir in spinach, artichokes, cream cheese, sour cream, ¾ cup Monterey Jack cheese, ¾ cup Parmesan cheese, Tabasco Pepper Sauce, and salt.  Stir until well blended and heated through.  Pour mixture into a ½ quart casserole dish and top with remaining Monterey Jack and Parmesan cheese. Bake in a 350 oven until cheese starts to brown, about 10 minutes.  Serve with corn chips or crackers.  Makes about 4 cups.

Give this yummy appetizer a try and get your “healthy” dose of spinach in for the day!