This Pressure Cooker Corned Beef and Cabbage with Red Potatoes recipe is designed to offer the perfect results for each ingredient…If you are using your Instant Pot, or another pressure cooker, because you need to hurry up and get this food on the table, simply […]
Category: Main Dish
This surf and turf is simple, yet absolutely mouthwatering. The few ingredients compliment it wonderfully, rather than competing with it. It only takes a half hour to make, at most, but is an impressive plate that really says “I love you.” If you are looking […]
Every now and then we crave a creamy chicken salad around here, and every time I try to make it better. I just can’t help it. This recipe is the best yet; it is creamy and has the perfect set of flavors….but I already know it could be made better by Traegering it instead of boiling it– So I will recommend that, but still share with you precisely how I made this one.
We like to make enough to last for a week of lunches. Chicken salad is a great break from all the other sandwiches, and it goes good on crackers too. It goes really good on special bread, such as crunchy Dutch rolls. It’s important to mix it up so you don’t get bored.
Before I go on, I’d like to point out that I have a button above that will allow you to skip right to my chicken salad recipe if you want to skip the rest of this article. I won’t be offended. I know how it is to find a recipe, and just want to get right to making it. In fact, sometimes I wish there was a “Get in My Belly” button. (belly button!)
Why the chicken is boiled…
The reason that the chicken is boiled in this one is mainly because I forgot to defrost the chicken, and had a package of grapes to use up that would not outlive the defrost in the fridge time. Plus one of my kids put the chicken in the freezer, so it didn’t get wrapped up the way I like. It needs cooked up before it gets completely freezer burnt.
I don’t like to stick my meat in the microwave and let it defrost, unless I do it in very small increments and babysit it closely, because I do not like it to start cooking in there. It really ruins the quality. So basically I boiled my chicken because I’m both picky and lazy. There you have it. I wanted chicken salad right away.
To make it better…
Boiled chicken is good for recipes like this anyway, but if you want to go the extra mile: Brine and then grill or Traeger the chicken first. If you have ever had anything off the Traeger, you know what I’m talking about! You can’t beat that smoky flavor!
Back to my boiled chicken….
So I started with this solid brick of frozen chicken, and had to get a bigger pot so it wouldn’t stick over the edge too bad, because I’ve tried that before thinking that I’d just let it go until I could break it in half and fit the whole thing in….but it will start to melt and drip long before it’s ready to break, and you will have a mess! I tried it! So get a bigger pot; your canner if you must!
You can see that mine still sticks over the edge a tiny bit, but not enough to make a big mess, especially since I got the water level up high enough that the chicken brick broke nice and early. Then I carried on to boil them until they reached 165° internally. If you boil them longer, it will be tough. Still edible and delicious, but it’s good to keep checking the temp and get them out on time…they will continue to cook even after you remove them.
Here’s the delicious chicken salad…
You will turn that ugly brick of frozen breasts into this glorious pile of goodness…
I like this photo better. Unfortunately you can see a laundry pile in the background, because this was taken on my bed, and I’m too busy telling people how to take care of their family and home to actually take care of mine! (Just kidding…sort of-ish. If you need someone perfect to get recipes from, we aren’t meant for each other).
Say “Ah”! Oh if only someone would invent a way that I could actually share this bite with you. The best I can do is share my recipe, or you can come over sometime when I have some made (hint to my locals, I’ll probably have this on hand for about a week.)
Creamy dill Chicken Salad with grapes and bacon
- 4 lbs chicken breast, boiled (or cooked another method) Approximately 6 breasts, or 2 whole fryers
- 1 cup celery, diced Approximately 5 ribs, can include leaves
- 2/3 cup chopped green onions
- 4 cups grapes, sliced in half
- 1 cup mayonnaise I suggest homemade mayo, a lot!
- 2/3 cup sour cream
- 1 bunch chives, chopped
- 1 cup whole milk
- 2 tbsp honey raw
- 1/2 lemon, squeezed
- 1/2 cup bacon, cooked and chopped or more, of course!
- 1/3 cup fresh dill
- salt and pepper to flavor
Enough for a crowd, or to freeze some for later When I try to do a Taco Tuesday, we end up with a taco week, as I’m sure you can imagine when you see this recipe! If you’re not cooking for a crowd, you can […]
I originally made this as a great Weight Watchers breakfast, but have since decided to quit WW. Instead of using Fat Free cheese and aerosol cooking spray, I’m suggesting you use a little bit of real cheese and a little bit of real butter.
If you’re antsy to get to the recipe, and I don’t blame you, just click on “Jump to Recipe” above. Otherwise, stay with me to see some photos of this beautiful food, and also get some other tid-bits, including some info on the mashed-potato recipe that changed my life; and I’m a mashed potato fiend.
My son just requested this for his “special birthday dinner” for the second year in a row, and none of us were disappointed! In fact, strangely, our family doubled in size by dinner time! So if you’re like me and you love hanging out with your in-laws, double or triple the recipe (my MIL arrived with a Costco package of pork,and hummus, and always brings snacks), otherwise…you might want to keep it on the down-low.
The reason you’ll probably need the other leaf for your table if you make this is because of this:
Who wouldn’t want to come to your house if you’ve got a platter of these golden, crispy, gorgeous pieces of pork goodness. I’m not kidding you, I put the platter down to take some photos, and this beam of light shone down on them and I heard a choir of angels….okay, maybe I’m getting carried away. These are good though.
My daughter made up our salad. She did an awesome job. I was impressed. She had hit an age where she would do the quickest job she could do on anything I asked of her for awhile, but she’s coming out of it, and taking pride in what she does. She added carrots, cucumbers, Feta, lettuce, arugula… maybe she’ll comment and tell me how wrong I am about what was in it, but it was good.
I whipped up the mashed potatoes…Guilt free potatoes, in fact. If you guys haven’t checked out skinnytaste.com yet, you’ve got to check her out. Here are her amazing garlic mashed potatoes that blew my mind! I really thought you had to put whole milk, a full cube of butter, and sometimes even a whole brick of cream cheese just to make the best mashed potatoes. She taught me that you can make them taste amazing by using chicken broth and just a little butter! Amazing! Like I said above..I’m a potato fiend. I’m not going to steer you wrong.
Speaking of Skinnytaste. My first day on Weight Watchers….I was eating Salisbury steak with mashed potatoes and gravy! She’s probably the only reason I was able to do Weight Watchers, and I’ve learned soooo much from her. If you haven’t checked her out, and you want lightened up versions of the best comfort foods without sacrificing the taste, leave my site right now and go over there. But before you leave, here’s another picture of the Schnitzel dinner:
Now, to be completely honest, I’ve never actually measured the Panko and flour while making this. I just use “more than enough.” I should have measured before making them tonight, because I KNEW I was going to share it, but I had a brain fart. So what I did, is I went over to spy on another bloggers recipe that also uses Panko and flour. I didn’t use her exact amounts, so that I wasn’t being a total copy cat, but I still feel like it wouldn’t be right not to share that her Schnitzel also looks quite heavenly, and you can find it here. I’m going to be following her blog now, because she definitely has some things I want to eat!
Anyway, I hope you enjoy the recipe! I hope I can still lure people to my house with it, now that I’m sharing the recipe and they can make it themselves!
Pork Schnitzel- Blake and Christina Style
By: Christina Seward
- 2 lbs thin sliced boneless pork (or regular thickness can be pounded flat
- 2 cups Panko bread crumbs
- 1 envelope (or about 3 Tbsp) Ranch Seasoning Mix
- 1 cup flour
- 4 eggs, beaten
- Oil for frying (Peanut works very well for frying. I'm using a mix of Peanut oil, bacon grease, and duck fat that I've been storing up)
- Salt and pepper
- 1 or 2 lemons
- Optional: Country Gravy packets, and any ingredients they call for.
- Step 1 In a thick, deep pot or Dutch oven (I highly recommend cast iron to get nice, golden results), Slowly heat about an inch of oil until it reaches about 350° (Don’t crank it up too high. It takes longer to cool the oil back down than it does to heat it up!)
- Step 2 Make an assembly line, putting the flour first, then the eggs, followed the Panko mixed and Ranch seasoning mixed together. (Hint: Place these in dishes that you’ll be able to dip the pork into. I use deep plates for the flour and Panko, and my widest cereal bowls for the eggs.)
- Step 3 Salt and pepper each station.
- Step 4 When the oil is ready, dip the first two pieces of pork into the flour
- Step 5 Dip floured pork pieces into the egg mixture, completely coating them, and then allow all the excess egg to drip back into the bowl.
- Step 6 Press the pork into the Panko crumbs. Turn them and press the other side into it.
- Step 7 Place both pieces into the hot oil, cook for 3 minutes, flip over with tongs and fry for 3 minutes on the other side.
- Step 8 Remove from pot onto a wire rack, with something under it to catch the grease. After they’ve had some time to drip off the grease, and when needing the space for more, move them to a baking sheet in the oven on low.
- Step 9 Repeat the process with the other pieces, two at a time, while trying to keep the oil between 300-350° (Each time you place cold pieces in, the temperature will drop for a little bit, so don’t add more than two at a time.
- Step 10 Serve with lemon wedges, which really compliment this dish, and enjoy! We like to make a country gravy, squeeze a half lemon into it in the end, and serve it over the schnitzel and some mashed potatoes.
Adding the Cornflakes to this chicken not only makes it extra crunchy, but it makes it extra golden, which my mind into thinking that I’m eating real fried food. In fact, I read that putting Turmeric on Mac and Cheese tricks you into thinking that […]