Chicken Salad

I am in love with this salad!  I had leftover cajun chicken breast from dinner the night before and made this one up with things I had in the fridge.  Yum, yum, yum.  This makes four 1 cup or so servings.

Chicken Salad

10 oz. cajun seasoned chicken breast, shredded or diced
1/2 - 3/4 c. red kidney beans
2 ribs of celery, diced
2 green onions, chopped
1/2 c. light mayo
1/4 c. fresh parsley, chopped
salt and pepper to taste

Combine all the ingredients and eat over greens or by itself.  Either way you'll be happy.

--------------------------
oz = ounce
c = cup

WW Freestyle: 3

Easy Bagels

I found this recipe on Skinnytaste.com.  My sister makes awesome jalapeno bagels.  When you want a fresh bagel and your sister doesn't have jalapeno plants in the off season, you get desperate.    I added the jalapeno and a bit of cheese to try to get close to hers, but the recipe was for plain with an everything seasoning on top.  You can really do whatever suits you.  Sesame seed, maybe a few chocolate chips, just cheese, whatever.

Looking for good news?  These are only 152 calories each!  3 WW freestyle points if you're into that.


Easy Bagels

5 oz. all-purpose flour
2 t. baking powder
3/4 t. kosher salt (a little less if using regular salt)
1 c. plain greek yogurt (be sure to use greek, otherwise it is too runny.  For me, 1 cup was  two of the 5.3oz chobani size yogurt)
beaten egg white



Line a baking sheet with parchment paper and lightly spray with oil so they don't stick.

Combine the flour, baking powder and salt.

Add the yogurt and mix with a fork until it is combined in small crumbles.

Add any extras, like diced jalapenos.

Dust a work surface lightly with flour and knead the dough a few times until dough is tacky, about 15 turns or so.

Divide the dough in 4 equal balls.  Roll each into a 3/4 inch rope and form in a circle, joining the ends.

Place each round on the baking sheet and brush with egg wash. Sprinkle with cheese now if you'd like.

Bake for 25 minutes at 375 degrees.

Let cool at least 10 minutes before eating.  If you can wait that long.

----------------------------------------------

oz = ounce
t = teaspoon
c = cup

One Pot Garlic Parmesan Pasta

I saw this link on facebook from damndelicious.net and gave it a try because it was easy with simple, fresh ingredients.  With a website like that, who could go wrong?  I will be making this again.  I threw in some fully-cooked, quartered homestyle meatballs to make a meal out of it the first time.  In Oct 2021, I added chicken breast, peas and mushrooms.  Awesomeness.  Or Shrimp...so many options.  See my suggested optional ingredients.  Seriously bordering on required.

One Pot Garlic Parmesan Pasta

1 T. olive oil (I used garlic parmesan olive oil for extra flavor)
4 cloves garlic, minced (I like garlic so do 5)
2 c. chicken broth
1 c. milk
2 T. butter
8 oz. fettuccine (Spaghetti works, too, but don't cook it as long)
1/3 c. shredded parmesan (Be good to yourself, don't use the kind in the green canister.  Use fresh)
2 T. fresh chopped parsley (I used 4-5.  I like herbs!)

1/2 t. crushed red pepper
salt and pepper to taste

Optional: 8 oz. mushrooms, roughly chopped, 1 Italian flavored chicken breast or chopped meatballs or cooked shrimp, cooked and diced, 1/2 c. peas

In a large skillet, heat olive oil.  Add garlic and sauté for 1-2 minutes.  Stir in broth, milk, butter and pasta.  Add the optional mushrooms now if you are choosing to use them.   Bring it to a boil and reduce heat to a simmer for 18-20 minutes for fettuccini, until pasta is tender.  Thin spaghetti will take about 10 minutes.  Stir occasionally.  In the last couple minutes, add 15-20 twists for freshly ground pepper and crushed red pepper.  Also add the peas and chicken or meatballs, if you choose.  I chose.  Stir to combine everything.

Sir in the parmesan cheese and parsley.   Season with coarse salt and more turns of freshly cracked pepper.  Got hot pepper flavored olive oil?  Drizzle now.



-----------------------

T = tablespoon
c = cup
oz = ounce

Breakfast Burrito Casserole

I made this for Easter brunch at church and it was a big hit! I always love a recipe that you can make the night ahead.  Less stress!


Breakfast Burrito Casserole

Desired meat:  2 c. bacon or 1 lb. ground sausage plus 1/2 lb. ground spicy sausage for a kick.
2 c. shredded cheddar cheese
1 onion
1 small green or red pepper, or a bit of each
1 t. garlic powder
8 flour tortillas, larger burrito size
6 eggs
1 1/2 c. milk
1 t. salt
1/2 t. pepper
extra shredded cheese for topping

Cook bacon or sausage
Saute onion and pepper in a bit of oil.
Mix together meat, onion, pepper, garlic powder, and cheese and divide in 1/2 or so.

Put a really generous spoonful on each tortilla in a line and roll up.  Place each rolled tortilla in a 9x13 pan.

Mix eggs, milk, salt, pepper, and other 1/2 of meat mixture.  Pour mixture over the tortillas.   Cover and refrigerate overnight.

Bake at 350 degrees for 35 minutes until eggs are set.  Top with extra cheese and bake for another 5 minutes.

-----------------------
lb = pound
t = teaspoon
c = cup

Speckled Egg Easter Cake

I'm not usually a baker, but I made this Easter masterpiece upon the request of my sister.  It took a long time, but it was definitely worth it and made a nice centerpiece, too. The recipe came from countryliving.com.


Cake
3 c. cake flour, spooned and leveled
1 1/2 t. baking powder
1/4 c. malted milk powder
1 t. kosher salt
1 c. canola oil
1 c. half and half, at room temperature
1 c. sugar
1 t. pure vanilla extract
1 t. pure coconut extract
1 large egg plus 2 large egg whites, at room temperature

Whisk the flour, baking powder, malted milk powder and salt in a bowl.

Whisk together the oil, half and half, sugar, vanilla, coconut extract, and the whole egg in a separate bowl until smooth.

Fold in the flour mixture just until incorporated. 

Beat the egg whites on medium high until stiff peaks form, 1 or 2 minutes.

Fold the egg whites into the batter just until combined.

Lightly grease 3 8-inch cake pans and line the bottoms with parchment paper rounds. 

Divide the batter among the pans.

(Layer cake tip:  Make a collar for each pan, wet it and wrap around each layer pan.  It helps to bake the layers flat without the dome that sometimes forms in the middle)

Bake at 350 degrees for 18-22 minutes until a toothpick inserted in the center comes out clean.

Cool in pans on a wire rack for 15 minutes and then invert onto racks to cool completely.

Coconut Butter Cream
1 c. unsalted butter, at room temperature
1/2 c. cream of coconut
6 c. powdered sugar
1 t. pure vanilla extract
pinch of kosher salt
Blue gel food coloring

Beat butter and cream of coconut with mixer on medium until smooth, 1-2 minutes.  Gradually beat in powdered sugar.

Beat in vanilla and salt until combined.

Beat in blue gel food coloring, one drop at a time until desired blue color.

Once the cakes are cooled, place one layer on a cake plate and frost the top with 1 cup of the Buttercream.  Repeat 2 more times.  Frost the sides with remaining coconut cream.


Garnishes
Brown gel food coloring
4 sheets of phyllo dough
Cooking spray
Malted Milk eggs, or other egg shaped speckled candies
(Alternate to phyllo dough nest:  toasted coconut.  I'm going to try that next time!)

Stir together brown food coloring and 2 drops water in a bowl.  Dip the tip of a wide stiff paintbrush or basting brush into the mixture.  Holding the brush away from the cake, gently fling the mixture on the cake (Tip:  Cover all surfaces around the cake to avoid messes!)

Tightly roll 4 sheets of phyllo dough lengthwise and very thinly slice. 

Transfer to a baking sheet, loosely separating the layers.  Spray with cooking spray and toss gently.

Bake at 350 degrees until golden brown, 10-12 minutes.  Cool completely.

Spread the phyllo (or toasted coconut if you prefer) next around the base of the cake and make a nest on the top for malted milk egg decorations.  Place other egg candies around the base of the cake.
--------------
c = cup
t = teaspoon