Chicken Salad II

I threw together a chicken salad with stuff hanging around in the fridge.  When I do stuff like that, I'm just winging it and don't usually write it down.  One and done.  This was a goodie, though, so here are the ingredients so I can try to duplicate it again.  

I don't have many specific amounts, you're just going to have to do what feels right.

Chicken Salad

Shredded chicken breast (mine was 3/4 lb.)

radishes, diced (I used 4)

celery, diced (maybe 4 or so medium stalks?)

red onion, diced (about 1/4 onion)

carrots, diced (I prob used about 12-15 baby carrots)

fresh dill

salt

several cracks of pepper

a couple shakes of garlic salt

a few squeezes of lemon juice (maybe 1 T. ?)

mayo (maybe 1/2 c. ?)

Easy Alfredo Sauce

 I had a some leftover ingredients in the fridge that were just right for the makings of a pasta dish -- spinach, mushrooms, andouille sausage -- but had no jarred alfredo sauce, so made my own with what I also had available.  Nice!

Easy Alfredo Sauce

2 T. butter

2 T. flour

1 1/2 c. whole mile

1/2 c. freshly grated parmesan

a few cracks of pepper

a few pinches of salt

a pinch of cayenne pepper

Melt the butter and stir in the flour until it becomes a paste. Cook for a minute.  Slowly whisk in the milk and stir until it thickens.   Add the parmesan cheese.  Once blended and your desired thickness, add the salt, pepper and cayenne pepper.  

Toss with whatever you like!

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c = cup

T = tablespoon

Potato Salad

If you really know me, than you know I love a good potato, and I'm pretty happy with this recipe I put together after inspiration of a variety of recipes I searched online.  What's not to love, really.  Potatoes, fresh dill, crunchy celery, mayo, you get the idea.  

Hello, beautiful. 

This serves about 8 people for a side dish.  If you want leftovers, increase the batch.  It's great the next day, too!  Don't ask me how I know that.

Potato Salad

1 1/2 lbs. baby potatoes

a generous 1 c. sliced celery

3 or 4 radishes, diced (optional if you don't have any)

1/3 c. red onion, diced small

1/4 c. chopped fresh dill

1/2 c. mayo

1/4 c. sour cream

1 T. lemon juice

1/2 T. dijon mustard

Boil the potatoes until tender, about 13-15 minutes.  Let them cool about 15 minutes and then quarter them (or cut a bit smaller if your potatoes are bigger)

Combine the potatoes, celery, red onion, radishes, and dill.

Mix the mayo, sour cream, lemon juice, and dijon as the dressing. 

Add it to the potato mixture and garnish with a bit more fresh dill.