Sunday, February 27, 2011

Caught Up Again!

After realizing I was 11 recipes behind in my posting I thought I better sit down and get blogging! I had to purchase an official copy of Marsedit as my 30 day trial had expired. Marsedit is the program that makes it possible to directly send recipes from MacGourmet to this blog. I knew that MacGourmet could post to a blog but I didn't realize I would need to buy another program (Marsedit). Fortunately Marsedit wasn't very expensive ($40).

Unfortunately I do not have pictures for all the recipes I post which is disappointing because I know I like to see pictures of things that I make. I hope to add pictures later as I cook the recipes myself. Recently I have added pictures to previous posts for Italian Spaghetti Sauce, Lazy Cabbage Roll Casserole, and Buns. Over the next two weeks I plan to make Slow Cooker Chicken, Hamburger Soup, and possibly Lorie's Chicken. Stayed tuned for the pictures of these recipes!

Also on March 1st I start another session of cooking classes with T. Pechey. The classes start at 7:30 in the evening and last until about 10 pm. All you need to bring is yourself and your beverage of choice as T. Pechey provides everything! Some of the items on the menu for this session of classes includes:

-Avacado-Pistachio Pate
-Roasted Pear wit Brie Cheese
-Chicken Wings with Lime Chipotle Honey Sauce
-Baby Lettuce Salad with Horseradish-Molasses Vinaigrette
-Asian Cucumber-Tomato-Pineapple Salad
-Cauliflower Gratin
-Chicken in Southern Comfort BBQ Sauce
-Sweet Potato Mushroom Puree
-Shredded Apple Pie
-Lemon Couscous

I wonder what recipes will be my favourites!

#42 Salsa Side for Salmon

I found this recipe on the package of salmon filets that used to be sold at Safeway. I love this recipe.

  • 1 cup Seasonal Fruit (Fresh pineapple is really good), cut into 1-1 1/2 cm cubes
  • 3 tbsp Olive oil
  • 2 tbsp Cilantro
  • 1 tsp Lime juice
  • Salt and black pepper, to taste
  • Sugar (optional if fruit is not sweet), to taste
  • 2 Garlic cloves, minced
  • 1 Green onions, chopped
  • ¼ Red onion, chopped
  • 1 Jalapeno, seeded and chopped
Combine all ingredients and refrigerate. Serve with cooked salmon.

#41 Lorie's Tomato Chicken

This recipe was one of many recipes that my mom copied out for me in a cookbook to take with me when I moved away from home to attend university. It was these recipes that reminded me of home. This is one of my favourite ways to make chicken!
  • 4-6 boneless skinless chicken breasts
  • 1 cup ketchup
  • 2 tbsp vinegar
  • 3 tbsp brown sugar
  • 1 tbsp worcestershire sauce
  • 1 tbsp prepared mustard
  • ¼ tsp garlic powder
  • 1 can mushrooms (optional)
  • 1 green Pepper (optional), chopped
  • 1 small onion (optional), chopped
1. Lay raw chicken in a baking dish or roaster. Do not layer.
2. Mix the remaining ingredients to create a tomato sauce.
3. Pour over chicken breasts.
4. Cover and bake at 350 degrees Celsius oven for 60 minutes. Uncover and bake 15 minutes longer to brown.
(Serves 4 - 6)

#40 Cranberry Gelatin Mold

This recipe is from Taste of Home (December/January 2007, p36). It can be found online at

  • 2 packages (3 ounces each) raspberry gelatin
  • 3 cups boiling water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2 tablespoons lemon juice
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
1. In a large bowl, dissolve gelatin in boiling water.
2. Stir in cranberry sauce and lemon juice until blended. Chill until partially set.
3. Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray.
4. Refrigerate until firm. Unmold onto a serving platter.
(Serves 8)

Online the recipe asks for 1/2 cup of chopped celery. I omitted it because I am of the belief that jello should not be crunchy. If you feel differently...add the celery!

I tried this dessert at Christmas time and really liked it!

#39 Grandma Shirley's Lemon Meringue Pie

This recipe comes from my Grandma Shirley's mother. This pie was actually quite easy to make and tasted way better than any lemon pie you buy in a store.

  • 4 tbsp cornstarch
  • 3/4 cup sugar
  • ½ tsp salt
  • ¼ cup cold water
  • 1 ¼ cups boiling water
  • 2 eggs, whites and yokes separated
  • 1 lemon, yellow rind grated off and lemon juiced
  • 2 tbsp margarine or butter
  • ½ tsp cream of tarter
  • 2 egg whites
  • 2 tsp sugar
1. Mix the cornstarch, sugar, and salt. Add 1/4 cup of cold water to make a paste. Slowly add boiling water while stirring. Cook over low heat until thick and clear.

2. Beat the 2 egg yokes you separated and add a small amount of the cooked pudding mixture. Once mixed add it to the rest of the pudding mixture. If you add the egg yokes directly to the pudding, you run the risk of cooking them.

3. Continue to cook the pudding mixture (which now contains the egg yokes) for 3 minutes on low.

4. Add lemon juice, rind, and margarine or butter to the pudding. Pour the pudding into a cooked pie shell.

5. Beat the 2 egg whites left from the 2 yolks plus an additional 2 whites. Beat until foamy and then add cream of tarter. Beat until stiff but not dry. Add 2 tsp of sugar at this point. Spread the meringue over the pie filling. Be sure to seal your edges so the meringue covers the whole crust.

6. Brown the meringue in a 350 degree oven for about 12 minutes.

#38 Grandma Shirley's Spaghetti and Meat Balls

This is a recipe from Grandma's cookbook. Apparently it is an authentic Italian recipe that Aunt Una picked up from an Italian neighbour and passed on to Grandma. This is my favourite spaghetti and meatball recipe.
  • 1 onion, chopped
  • 3 tbsp fat or oil
  • 1 28 oz can whole tomatoes
  • 1 6 oz can tomato paste
  • 2 cups water
  • 1 tbsp sugar
  • 1 tsp salt
  • ½ tsp pepper
  • 1 bay leaf
  • 1 tsp basil leaves
  • 1 tsp oregano
  • ½ tsp garlic salt
  • ¾ lb ground beef
  • ¼ lb groud pork
  • 1 cup bread crumbs, fine
  • ½ cup grated parmeson cheese
  • 1 sprig parsley, chopped
  • 1 clove garlic, minced
  • ½ cup milk
  • 2 eggs, well beaten
  • salt and black pepper, too taste
1. Cook onion in hot fat until golden.
2. Add next 10 ingredients (tomatoes, paste, water, sugar, salt, pepper, bay leaf, basil, oregano, and garlic salt) and cook slowly for 1 hour. This will be the sauce.
3. In the meantime, combine the rest of the ingredients and mix well. Form into balls and place on cookie sheets. Cook in very low oven (200 degrees) for 1 hour to eliminate grease from the meatballs. (Less time may be needed if using lean meat.)
4. Add the meatballs to the sauce mixture and cook over low heat all day.
5. Serve over spaghetti.
(Serves --)

I have always used all ground beef instead of ground beef and pork.

I freeze this sauce all the time.

#37 Grandma Shirley's BBQ Beef

This is a recipe from Grandma's cookbook. She thinks she got it out of a newspaper. She used to make it when my grandpa was still living. He liked it over creamed potatoes. It is like sloppy joes but sweeter.
  • 1 ½ cups ketchup
  • 1 tbsp prepared mustard
  • 1 tbsp vinegar
  • 4 tbsp white sugar
  • ½ cup water
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ tsp paprika
  • 2 tbsp bacon drippings or olive oil
  • 1 large onion, finely chopped
  • 2 lbs. ground beef
  • ½ tsp salt
  • ½ tsp pepper
1. Mix the first 8 ingredients and place over low heat. Cover and simmer for 15 minutes.
2. In another frying pan, combine the bacon drippings or oil and onion. Cook over low heat until onions are transparent and then add ground beef and remaining salt and pepper.
3. Brown meat mixture slowly, crumbling it with a fork when its completely browned. Pour off any grease that has formed. Add the BBQ sauce mixture that was prepared first. Cover and simmer for 15 minutes.
4. Serve over buns or with mashed potatoes, rice, or pasta.
(Serves 10)

This freezes well.

#36 Silk Purse Potatoes

This is the only scalloped potato recipe I will make. It comes from Taste of Home August/September 2005, p 15.
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • teaspoon pepper
  • 2 cups milk
  • 6 slices process American cheese, cut into pieces
  • 6 medium potatoes, peeled and thinly sliced (about 6 cups)
  • 2 tablespoons chopped onion
In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cheese until melted. Stir in the potatoes and onion.
Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 30-40 minutes longer or until potatoes are tender.
(Serves 6)

American cheese is another name for processed cheese slices. I like my potatoes cheesy so I double the number of cheese slices I put in this recipe.

Warning! Be sure to put the baking dish on a foiled lined cookie sheet in the oven. Every time I make these potatoes, they boil over!

#35 Hashbrown Casserole

This recipe comes from my friend C. MacBride. It is a good alternative to making scalloped potatoes when making ham. It is also a nice casserole for a brunch. is really good for any occasion!
  • 1 bag frozen hashbrowns
  • 1 cup margarine or butter
  • 1 cup onion, chopped
  • 2 cups cheddar cheese, shredded
  • 1 can mushroom soup
  • 1 500ml container sour cream
  • 1 tsp salt
  • 2 cups corn flakes, crushed
1. Break potatoes apart and place in a large bowl.
2. Melt the margarine or butter and add 1/2 of it to the potatoes.
3. In a separate bowl mix sour cream, onions, cheese, and soup and then add to the potato mixture. Mix well and then pat into a 9 x 13 baking dish.
4. Mix remaining margarine or butter and cornflakes together. Sprinkle on the top of the potatoes.
5. Bake at 350 degrees for 1 to 1 1/4 hours.
(Serves --)

Instead of cornflakes, used crushed potato chips.

#34 Bruschetta Chicken Recipe

This is a nice chicken dish that I found in Taste of Home (August/September 2001). This recipe along with a picture can be found online at
  • ½ cup all-purpose flour
  • 2 eggs, lightly beaten
  • ¼ cup dry bread crumbs
  • ¼ cup grated Parmesan cheese
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon butter, melted
  • 2 large tomatoes, seeded and chopped
  • 3 tablespoons minced fresh basil
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
1. Place flour and eggs in separate shallow bowls. In a third bowl, combine bread crumbs and cheese. Dip chicken in flour, then eggs; coat with bread crumb mixture.
Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 375° for 25-30 minutes or until a meat thermometer reads 170°.
2. In a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.
(Serves 4)

Instead of making the bruschetta with the tomatoes, basil, olive oil, garlic, salt, and pepper, I sometimes cheat and just use a bruschetta mix with a can of diced tomatoes. This makes this dish less tedious to make. Epicure Selections has a great Bruschetta Mix. It can be viewed and ordered online at:

#33 Gingerbread Pumpkin Trifle

I made this dessert for Thanksgiving one year. My brother was initially disappointed when there was no pumpkin pie but once he tasted this trifle he changed his tune. He then called this dessert lazy pumpkin pie. This recipe along with a picture can be found online at
  • ½ cup shortening
  • cup sugar
  • 1 cup molasses
  • 1 egg
  • 2-⅓ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ¾ cup hot water
  • 2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 2 cups heavy whipping cream
  • cup sugar
  • 1 teaspoon rum extract
1. In a large bowl, cream shortening and sugar until light and fluffy.
Beat in molasses and egg.
2. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.
3. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside.
5. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding.
6. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form.
7. Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top.
8. Cover and refrigerate for at least 1 hour before serving.
(Serves 16)

#32 Peanut Butter Cup Cheesecake

It was love at first sight when I first saw this cheesecake on the cover of the Taste of Home December/January 2006 issue. I mean really...chocolate....peanut butter...cheesecake...who can resist? This recipe along with a picture can be found online at
  • CRUST:
  • 1-¼ cups graham cracker crumbs
  • ¼ cup sugar
  • ¼ cup crushed cream-filled chocolate sandwich cookies
  • 6 tablespoons butter, melted
  • ¾ cup creamy peanut butter
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1-½ teaspoons vanilla extract
  • 3 eggs, lightly beaten
  • 1 cup hot fudge ice cream topping, divided
  • 6 peanut butter cups, cut into small wedges
1. In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and
butter. Press onto the bottom and 1 in. up the sides of a greased
9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack.
2. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
4. In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
5. Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
6. Carefully run a knife around edge of pan to loosen; cool 1 hour
7. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.
(Serves 14)

Thursday, February 10, 2011

#31 Taco Salad

This used to be my all time favourite salad until one time I over indulged and then came down with the flu :(
  • 1 head lettuce
  • 1 lb ground beef, browned
  • 3 or 4 tomatoes, chopped
  • 1 lb cheese, grated
  • 1 can kidney beans
  • 1 250g bag taco chips
  • 1 500ml bottle French salad dressing
Toss all ingredients except do not add dressing until just before serving.

This makes a very large salad which is great for potlucks.

#30 Broccoli Salad

This is a salad that often appears at large family gatherings. When my mom and I are cooking a Christmas, Easter, or Thanksgiving feast, we always plan to have leftovers so that there is no cooking the day after, leaving plenty of time for visiting. This salad keeps really nice for several days which is usually unheard of when it comes to salads.
Ingredients:2 or 3 cups broccoli, cut up
  • 1 head caulliflower
  • 1 cup cheddar cheese, cubed
  • 1 lb bacon, fried and chopped
  • 1 small red onion
  • 1 cup raisins
  • 2 tbsp vinegar
  • 3 tbsp sugar
  • Miracle Whip, enough to make one cup
1. Mix together the first 6 ingredients into a large bowl.
2. Mix the final 3 ingredients separately to create the dressing.
3. Mix the dressing into the salad 1/2 hour before serving.

Instead of actually frying and chopping bacon sometimes I buy a package
of the real bacon bits.

Depending on the size of your cauliflower and how much broccoli you use, you may want to mix another 1/2 of a batch of dressing if the salad looks too dry.

The original recipe says to soak the raisins in hot water to sof
ten but I don't do this because they become really mushy the next day.

#29 Slow Cooker Chicken

Simple and easy and I love the smell of it cooking when I come home!

  • 4 large skinless boneless chicken breasts
  • mozzarella cheese, sliced
  • 1 cream of mushroom soup
  • 1 small bag frozen peas and carrots
  • 1 Stove Top stuffing mix

1. Layer chicken breasts in the bottom of a slow cooker.
2. Cover the chicken with a layer of thinly sliced mozzarella cheese.
3. Cove with the cream of mushroom soup. Do not dilute the soup with water.
4. Then layer peas and carrots.
5. Prepare stuffing mix as directed on the box an layer on top of the vegetables. Do not mix the contents of the slow cooker!
6. Bake on high in the slow cooker for 4 hours or all day on low.

Serves 4

Other frozen vegetables can be used such corn and mixed vegetables.

Layer as directed. I once put the vegetables on top of the stuffing and it was not good. The stuffing became very soggy.

I sometimes put the chicken breasts in the slow cooker when they are still frozen, especially if I am cooking it on low all day.

#28 Easy Beef Stew

I like this stew recipe because it doesn't involve browning the meat so it can be thrown together quickly.
  • 1 lb stewing beef
  • 1 cup carrots, chopped
  • 1 cup potatoes, cubed
  • 1 cup celery, chopped
  • 1 cup onion, sliced
  • 2 tbsp minute tapioca
  • 1 tsp salt
  • 1 tsp sugar
  • 2 cups V-8 juice
1. Mix together the raw stewing beef and vegetables and put into a roasting pan.
2. Mix together the minute tapioca, salt, sugar, and V8 juice and pour over top.
3. Cover and cook for approximately 4 hours in a 250 degree F oven.

#27 Supreme Taco Dip

This dip is definitely a keeper. My friend C. Richter introduced me to this dip and it has been a favourite ever since.
  • 1 250g pkg cream cheese
  • 1 cup sour cream
  • 1 pkgs taco seasoning mix
  • 2 cups Lettuce, finely shredded
  • 1 Tomato, seeded and chopped
  • 1 or 2 Green onion (optional), chopped
  • ½ Green Pepper (optional), chopped
  • 2 cups Cheddar cheese, grated
1. Combine cream cheese, sour cream, and taco seasoning until smooth.
2. Spread mixture into the bottom of a small pizza pan or a 8.5 x 11 dish.
3. Chill in the refrigerator
4. Top with desired amount of shredded lettuce and chopped tomato, green pepper, and green onion. Sprinkle grated cheese last.
5. Chill and serve with taco chips.

#26 Banana Salsa

Another T. Pechey recipe. I am a banana fan so I was very interested to see what this would taste like. The non-banana fans were skeptical. However in the end we were all very pleased with this salsa and I hope to make it again soon.
  • 1 large ripe banana
  • ½ red bell pepper
  • 1 shallot
  • 1 lime, juiced
  • 1 tbsp brown sugar
  • 1 ½ tsp gingerroot, minced and peeled
  • ¼ tsp red chili pepper flakes
  • ¼ tsp salt
  • 6 twists of peppermill fresh ground pepper
1. Remove and discard the membranes and seeds of the red bell pepper. Finely mince the bell pepper and place in a medium bowl.
2. Finely mince the shallot and add to the bowl.
3. Other than the banana - add the rest of the ingredients to the bowl.
4. Just before serving - peel the banana and cut into about a 1/4 inch size dice. Add to the bowl and stir well to combine.
5. Serve with tortilla chips.
(Serves 6)

#25 Avacado and Chipotle Sauce

This recipe was made in T. Pechey's cooking class. Four different groups made it and each end result looked and tasted totally different depending on the amount of chipotle and whether parsley or cilantro or both were used. My group used 1/2 chipotle and no cilantro....just parsley. We ate it with the balsamic vinaigrette Triscuits. Mmmm.....good.

And just so you know T. Pechey informed us that the word avocado comes from the Nahuatl word ahuacatl which means testicle...makes total sense...
  • 1 avocado, ripe
  • 1 chipotle chili, from a can
  • 1 lime, juiced
  • 2 tsp white wine vinegar or tarragon vinegar
  • ½ cup plain yogurt
  • 1 tsp ground cumin
  • 1 tsp salt
  • ¼ cup olive oil
  • ½ cup fresh cilantro or parsley, packed
1. Place all ingredients in a blender. Depending on your heat threshold, you may want to start with 1/2 chipotle and blend with everything else. Then taste and decide if you would like to add the other half.
2. Use this as a dipping sauce for shrimp, veggies, or on crackers or slice baguettes.

#24 Savoy Cabbage and Fennel Coleslaw

This recipe comes from T. Pechey who offers cooking classes in my city. He is an amazing and creative cook and I have learned so much from him. This is one of my favourite recipes from his class. It is definitely the best coleslaw I have ever had. I think it is the fennel that makes it so good.

Not sure what fennel is? Don't worry I had no idea either. T. Pechey told us that it is the vegetable in your friendly neighbourhood supermarket that looks like it resulted from a fling between celery and dill. Keep this in mind when shopping and you will be able to identify fennel right away!
  • 1 tsp onion powder
  • cup white wine or tarragon vinegar
  • 2 tbsp olive oil
  • 2 tbsp dijon mustard
  • 2 tbsp sugar
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • 1 tbsp caraway
  • 1 medium fennel build
  • 1 small head of savoy cabbage
  • 2 medium carrots
1. Place the first eight ingredients in a small jar. Place the screw top lid on and shake the heck out of it to dissolve the sugar. Set aside. This will be the dressing.
2. Peel about 1/4 cup of the green fronds off the fennel and reserve. Slice the tough stalks off the fennel and discard the stalks. Slice the fennel, then dice into small peices. PLace in a large bowl.
3. Slice the Savoy cabbage in half. Take out and discard the bitter core. Grate the cabbage with a box grater into the large bowl containing the fennel.
4. Peel the carrot and grate with the box grater into the same bowl. Toss really well.
5. Add the dressing and toss really well to incorporate. Refrigerate until serving time. Toss once more before serving. Sprinkle on the fennel fronds.
(Serves 6)

#23 Drumstick Dessert

I originally tasted this dessert when my co-worker brought it to a staff potluck. She gave me the recipe and I lost it. But I found it in another cookbook. I love this recipe for several reasons. #1 - It is easy. #2 - You can store it in the freezer so it keeps a long time. You can even have it made and then pull it out when unexpected company comes over. #3 - Peanut butter, chocolate, cream cheese....Need I say more?
  • 2 cups graham cracker crumbs
  • cup crushed peanuts
  • 3 tbsp peanut butter
  • ½ cup margarine or butter, melted
  • 1 250g pkg cream cheese, softened
  • ½ cup white sugar
  • 2 tsp vanilla
  • ½ cup peanut butter
  • 2 eggs
  • 1 container Cool Whip or whipped topping
  • chocolate syrup
  • ¼ cup crushed peanuts
1. Mix first four ingredients together and press into a 9 x 13 pan. Put in the freezer for 15 minutes.
2. Mix next 6 ingredients together and spread over the crumb base.
3. Drizzle with choloate syrup and sprnkle with some crushed peanuts.
4. Freeze until solid and them serve. Store in the freezer.

This dessert reminds me of icecream cake.

Wednesday, February 2, 2011

MacGourmet I love you....for the most part.

I just want to put in a plug here for the computer recipe program I am using (MacGourmet). When I made the cherry-chicken croissant recipe I didn't want to make 7 servings....only 3. MacGourmet has a feature that allows you to scale recipes up or down. All I did was type in 3 servings and the entire recipe was adjusted. Thanks MacGourmet! I think I love you.

My only complaint with MacGourmet right now is that I need to purchase Marsedit in order to blog (currently I am using a free trial but I will eventually need to purchase....only $40 or $ not too bad) and I can't upload cooking videos I make. Maybe the video option will appear in a later version.

#22 Cherry-Chicken Salad Croissants

Besides making chicken soup I also used some leftover chicken to make this recipe from Taste of Home August September 2008, p28.

I was interested in this recipe because it reminded me of a time I ate at a restaurant and my chicken salad sandwich had walnuts and dried cranberries. When making this recipe I did substitute dried cranberries or Craisins for the dried cherries. I know you can buy cherry flavoured Craisins. Maybe I will try that next time...and trust me...there WILL be a next time for this recipe!
  • 2-½ cups cubed cooked chicken breast
  • cup dried cherries
  • cup chopped celery
  • cup chopped tart apple
  • cup chopped pecans, toasted
  • ½ cup mayonnaise
  • 4 teaspoons buttermilk
  • ½ teaspoon salt
  • teaspoon pepper
  • 7 croissants, split
In a large bowl, combine the chicken, cherries, celery, apple and pecans. In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to chicken mixture and mix well. Spoon 1/2 cup chicken salad onto each croissant. Yield: 7 servings.
(Serves 7)

I have put this spread on bread and in a wrap shell with lettuce.

#21 Lemon Chicken or Turkey Soup

As a kid I always wondered why my grandma always wanted to take the bones of a chicken or turkey home after a family meal. Now I know that great healthy soups can be made using the broth from boiling the remains of a chicken or turkey.
I made a chicken in my slow cooker on the weekend and froze the remaining carcass. Yesterday I took it out and made soup.

  • 1 whole chicken or turkey, cooked
  • water
  • 2 lemons, squeezed
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 can of mixed beans or cup of dried bean soup mix
  • ½ cup rice
  • 1 cup cubed chicken or turkey (optional)
  • 1 tsp pepper
  • 1 tsp sage leaves
1. Carve all meat off chicken and place what remains from the chicken into a large pot.
2. Cover the remains of the chicken with water, filling the pot to about 1 to 1 1/2 inches from the top. Bring the water to a boil and let simmer for several hours. Strain away parts of the chicken leaving only a broth.
3. Add juice from lemons, carrots, celery, onion, garlic, pepper, and sage to the broth. Bring to a boil and simmer for 15 minutes.
4. Add beans, rice, chicken or turkey and additional pepper and sage to taste. Simmer for an additional 20 to 25 minutes.
5. Let stand to cool for a few minutes before serving.

Don't worry about making soup right after carving your chicken or turkey. I throw the remains of my chicken or turkey into a large pot and then cover it and put it in the freezer. Then when I am ready to make soup I simply remove the pot, add the water, and start cooking. The soup itself also freezes well.

Don't be afraid to add other vegetables to this soup. I have added peas and corn! Also feel free to experiment with your spices!