Air Fryer/Convection Oven Asparagus

Instead of an air fryer, I used my Breville counter top convection oven (it circulates air just like an air fryer) to try this recipe that Steve Henry suggested. Just like he said — it is simple and simply delicious! Tender on the inside but with a crisp snap on the outsid.and a crisp snap on the outside. 

Note: Air fryers and convection ovens both use circulating hot air to cook food, but air fryers are smaller and typically have a faster heating and cooking time, while convection ovens offer larger capacity and more versatile cooking options. However, small convection ovens, such as the countertop Breville models, offer convection air circulation features is a small space.

Air Fryer/Convection Oven Asparagus  Yield: 2 to 4 servings

1 bunch asparagus (about 1lb)

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon minced garlic

1/2 teaspoon garlic powder

½ to 1 teaspoon Kosher salt

1.  Cut or break woody ends from asparagus (about 2 inches).Place asparagus in a zip-top bag or in a bowl and coat well with all ingredients.
   
2. Place asparagus in air fryer or on a pan lined with a cooling rack or a spiky silicon baking ma; arrange in a single layer.
   
   
   
3. Set  to “air fry” setting at 400° F or same temperature on cBreville onvectionoven. Cook for 5 to 6 minutes for thin asparagus; 7 to 8 minutes for thick asparagus.

Recipe without phttos . . . Air Fryer/Convection Oven Asparagus  Yield: 2 to 4 servings

1 bunch asparagus (about 1lb)

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon minced garlic

1/2 teaspoon garlic powder

½ to 1 teaspoon Kosher salt

1.  Cut or break woody ends from asparagus (about 2 inches).Place asparagus in a zip-top bag or in a bowl and coat well with all ingredients.
2. Place asparagus in air fryer or on a pan lined with a cooling rack or a spiky silicon baking ma; arrange in a single layer.
3. Set  to “air fry” setting at 400° F or same temperature on cBreville onvectionoven. Cook for 5 to 6 minutes for thin asparagus; 7 to 8 minutes for thick asparagus.

Muesli . . . a favorite on our Viking British Isles cruise

I’ve made Muesli off and on over the years but Barry has never been much interested. Attributed to a Swiss doctor, it is a mixture of rolled oats, nuts, seeds, and fresh or dried fruit that have been soaked in milk, yogurt, or juice.  On our recent British Isles cruise, he tried it and liked it. Since then I have been making a version similar to the one on the ship. 

Above: A bowl of ready-to-eat Muesli topped with fresh fruits, sunflower and pumpkin seeds.

Below: Prepare Muesli, ready to be refrigerated overnight. 

Muesli 
1 cup rolled oats 

1/3 cup chopped pecans (or other nuts of choice)

1/3 cup craisins, raisins or dried cherries

1/3 cup  flaked coconut

3 tablespoons ground flaxseed

1/2 teaspoon ground cinnamon 

Pinch of kosher salt

1 apple, cored & grated

Milk – begin with 1/2 cup and add more to created a creamy mixture (about 1 ½ cups+) - I used whole

1/2 cup plain Greek yogurt

1 teaspoon lemon or orange juice

1 teaspoon vanilla 

Toppings: Seeds, additional nuts, granola, dried or fresh fruits, etc; additional milk if desired

1. Stir together the oats, pecans, dried fruit, coconut, flax, cinnamon and a pinch of salt. 
2. Stir in the grated apple. 
3. In a smaller bowl or measuring cup, whisk together the milk, yogurt, juice and vanilla. Stir the wet ingredients into the dry ingredients. Add additional milk to create a creamy texture. (I like it creamy so add lots of extra milk as it absorbs the liquid as it sets.) Cover and place in the fridge overnight. (It keeps several days.)
4. In the morning, stir and top with your desired toppings. 

Loaded Chicken Salad with red grapes & pecans

I used the leftover chicken that Barry spatchcocked and roasted a couple of days ago. Loaded Chicken Salad is chock full of the usual onions, celery and mayo but also contains red grapes, pecans and sour cream. Great for sandwiches or served alongside slices of garden tomatoes. 

Loaded Chicken Salad

2 cups cooked chicken, skin removed & cut up into small pieces

1/4 cup minced onions (I used a yellow onion)

1/4 cup minced celery

1 tablespoon fresh lemon juice

1 cup red grapes — I used smaller ones that were cut in half

1/3 cup pecans, chopped

1/4 to 1/3 cup mayonnaise

1/4 to 1/3 cup sour cream

2 tablespoons chopped parsley 

Kosher salt & coarse black pepper to taste

 

Combine all ingredients using lesser amounts of mayo and sour cream and then adding more as needed.

Grilled Chicken Skewers with Tzatziki and Veggies

A light and refreshing meal that is healthy and delicious!   

Grilled Chicken Skewers with Tzatziki and Veggies  4 servings

Chicken:

27.3 oz. raw boneless, skinless chicken breast cut into 2” pieces

4 teaspoons avocado or olive  oil 

1 teaspoon each dried oregano and thyme 

1 /2 teaspoon cayenne oeooer, or to taste

Salt & pepper to taste, about 1/4 tsp. each 

Veggie Suggestions:

Cremini mushrooms, whole or halves, optional  

Sliced cucumber (we prefer the mini Persian cukes)

Cherry tomatoes

Tzatziki:

12 oz. plain low-fat Greek yogurt 

1/2 cup grated cucumber 

3 tablespoon chopped fresh dill about 1 tablespoon+  dried dill

2 tablespoons fresh lemon juice 

3 garlic cloves, minced 

Salt & pepper to taste, about 1/4 tsp. each 

1. Chicken: If using wooden skewers, soak in water at least 20 minutes to prevent from burning. Preheat grill to medium-high.
2. In a bowl, add chicken pieces and sprinkle with dry herbs/salt & pepper. Drizzle with oil and toss to coat.
3. Thread chicken onto skewers and arrange on grill with some space in between each skewer.
4. Cook about 7 min. until chicken is cooked through, flipping a couple times during cook time. If using an indoor grill, chicken can be covered with a lid for part of the cooking time. Cook to an internal temperature of 165° F. 
5. Mushrooms: If desired, thread mushroom on additional skewers, or simply cut in half, brush with oil and grill alongside the chicken. Cook until tender. 
6. Serve skewers with Tzatziki dip, lemon wedges, and your favorite chopped fresh veggies! 
7. Tzatziki:  Combine all ingredients and refrigerate until ready to use. 

Oatmeal Walnut Date "Caramel" Bars -- gluten & refined sugar free

In an attempt to try to find a dessert that could be classified as "healthy," I discovered this gluten free, no refined sugar-added recipe at the Sunkissed Kitchen Blog. Dates, in the base & top crust + in date “caarmel” layer, adds all the sugar needed to make these in a  blog-worthy treat! I served it with fresh unsweetened whipped cream. Definitely a keeper! 

Oatmeal Walnut Date "Caramel" Bars 

Base & Top Layer

1 1/2 cup oats (divided)

1/2 cup unsweetened coconut

5-6 Medjool dates (4 ounces of pitted dates)*

1/2 cup walnuts

1/4 teaspoon sea salt 

1/2 teaspoon baking soda 

1 egg

2 tablespoons ground flax seed 

1/4 cup coconut oil

 

Date Layer

18 Medjool dates (12 ounces of pitted dates)*

1 teaspoon lemon juice 

1/4 - 1/2 teaspoon sea salt (I like 1/2, but begin with 1/4 and add to tast

*1 cup of packed Medjool dates is about 5 1/2 ounces. To sub a smaller date variety, weigh instead of relying on the measurements for Medjools. Depending on what variety you use, it might take 2 1/2 cups of dates to equal the weight of 5 1/2 ounces. 

 

Base & Top Layer

1. Preheat oven to 325º F.
2. Add 1 cup of the oatmeal to a food processor, and process into oat flour.
3. Into the food processor bowl, add the dates, coconut, sea salt and baking soda. Process until the dates are broken up.
   
4. Add the remaining 1/2 cup of oatmeal and the walnuts, and pulse to break them up, leaving both with some texture.
   
5. Add the egg, coconut oil, and flax meal. Pulse these into the dry ingredients to create a cookie base.
6. Reserve 1/2 cup of the cookie base to use as the crumble topping.
7. Press the rest of the oatmeal mixture into the bottom of an 8×8 pan that has been sprayed and lined with parchment paper that overhangs on the edge (for easy removal of baked bars). To press the oat mixture into the pan— I covered it with a sheet of plastic wrap and then pressed the surface with a drinking glass. 
   
8. Press the date caramel layer on top of the oatmeal layer.
   
9. Sprinkle the reserved oatmeal mixture over the top of the date layer to make a crumble topping.
10. Bake for 18 minutes.
11. Completely cool before slicing. Or, freeze them for even easier slicing.
12. Note: These bars are best stored in the freezer, but also hold up well as a travel snack.

Date Layer

1. Make the date caramel by adding the dates, lemon juice, and sea salt to a cleaned food processor bowl.
2.  Process about 5 to 10 minutes (depending on the power of the food processor), until mixture is smooth, resembles caramel and has lightened in color. Stop the processor and scrap down the mixture as needed. 
   

Recipe without photos . . .Oatmeal Walnut Date "Caramel" Bars 

Base & Top Layer

1 1/2 cup oats (divided)

1/2 cup unsweetened coconut

5-6 Medjool dates (4 ounces of pitted dates)*

1/2 cup walnuts

1/4 teaspoon sea salt 

1/2 teaspoon baking soda 

1 egg

2 tablespoons ground flax seed 

1/4 cup coconut oil

 

Date Layer

18 Medjool dates (12 ounces of pitted dates)*

1 teaspoon lemon juice 

1/4 - 1/2 teaspoon sea salt (I like 1/2, but begin with 1/4 and add to tast

*1 cup of packed Medjool dates is about 5 1/2 ounces. To sub a smaller date variety, weigh instead of relying on the measurements for Medjools. Depending on what variety you use, it might take 2 1/2 cups of dates to equal the weight of 5 1/2 ounces. 

 

Base & Top Layer

1. Preheat oven to 325º F.
2. Add 1 cup of the oatmeal to a food processor, and process into oat flour.
3. Into the food processor bowl, add the dates, coconut, sea salt and baking soda. Process until the dates are broken up.
4. Add the remaining 1/2 cup of oatmeal and the walnuts, and pulse to break them up, leaving both with some texture.
5. Add the egg, coconut oil, and flax meal. Pulse these into the dry ingredients to create a cookie base.
6. Reserve 1/2 cup of the cookie base to use as the crumble topping.
7. Press the rest of the oatmeal mixture into the bottom of an 8×8 pan that has been sprayed and lined with parchment paper that overhangs on the edge (for easy removal of baked bars). To press the oat mixture into the pan— I covered it with a sheet of plastic wrap and then pressed the surface with a drinking glass. 
8. Press the date caramel layer on top of the oatmeal layer.
9. Sprinkle the reserved oatmeal mixture over the top of the date layer to make a crumble topping.
10. Bake for 18 minutes.
11. Completely cool before slicing. Or, freeze them for even easier slicing.
12. Note: These bars are best stored in the freezer, but also hold up well as a travel snack.

Date Layer

1. Make the date caramel by adding the dates, lemon juice, and sea salt to a cleaned food processor bowl.
2.  Process about 5 to 10 minutes (depending on the power of the food processor), until mixture is smooth, resembles caramel and has lightened in color. Stop the processor and scrap down the mixture as needed. 

 

Creamy Roasted Carrot Soup with coriander, cumin, garlic & ginger

Vibrant orange and nutritious, this soup is perfect for crisp, cool days and evening. Great as a dinner starter or with a luncheon salad or sandwich.  Roasting the carrots adds another layer of flavor. Of course, our garden fresh carrots also added an additional boost of flavor to this soup.

Creamy Roasted Carrot Soup with coriander, cumin, garlic & ginger 

2 pounds carrots

3 tablespoons olive oil, divided

3/4 teaspoon kosher salt—divided, to taste

Coarsely ground black pepper, to taste

1 medium yellow onion, chopped

2 cloves garlic, pressed or minced

1/2 teaspoon ground coriander

1/2 teaspoon+ ground cumin

1 to 2 teaspoons finely grated fresh ginger 

4 to 6 cups vegetable or chicken broth or more as needed to thin to desired consistency

1 1/2 teaspoons lemon juice, to taste

1/2 to 1 cup heavy cream 

Optional garnishes: sour cream, fresh herbs 

1. Prep: Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.

Your pizza is personalized.
2. Roasting Carrots: Peel carrots and cut so each pieces is about 1/2” thick at the widest part. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt and pepper. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer and roast carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. 
   
3. Soup Base: In a Dutch oven or soup pot, warm the remaining 1 tablespoon+ olive oil over medium heat until shimmering. 
4. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
5. Add the garlic, coriander, cumin and ginger. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. 
6. Pour in 4 cups broth, scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
7. Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
   
8. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
9. Add lemon juice and additional broth as needed.. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. 
10. Cool and reheat later. Or, immediately reheat on medium to medium low adding the amount of cream that is preferred. Garnish as desired.

This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer. 

Recipe without the photos . . .Creamy Roasted Carrot Soup with coriander, cumin, garlic & ginger 

2 pounds carrots

3 tablespoons olive oil, divided

3/4 teaspoon kosher salt—divided, to taste

Coarsely ground black pepper, to taste

1 medium yellow onion, chopped

2 cloves garlic, pressed or minced

1/2 teaspoon ground coriander

1/2 teaspoon+ ground cumin

1 to 2 teaspoons finely grated fresh ginger 

4 to 6 cups vegetable or chicken broth or more as needed to thin to desired consistency

1 1/2 teaspoons lemon juice, to taste

1/2 to 1 cup heavy cream 

Optional garnishes: sour cream, fresh herbs 

1. Prep: Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.

Your pizza is personalized.
2. Roasting Carrots: Peel carrots and cut so each pieces is about 1/2” thick at the widest part. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt and pepper. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer and roast carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. 
3. Soup Base: In a Dutch oven or soup pot, warm the remaining 1 tablespoon+ olive oil over medium heat until shimmering. 
4. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
5. Add the garlic, coriander, cumin and ginger. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. 
6. Pour in 4 cups broth, scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
7. Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
8. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
9. Add lemon juice and additional broth as needed.. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. 
10. Cool and reheat later. Or, immediately reheat on medium to medium low adding the amount of cream that is preferred. Garnish as desired.

This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer. 

Limpin’ Susan — a classic seafood dish

The latest issue of Food Network magazine (October 2022) included this recipe from Kardea Brown for a classic seafood dish referred to as Limpin’ Susan. Although I’d never heard of this centuries old West African dish, named after a disabled street vendor in Charleston SC, I thought it would be a new way to use our overabundance of okra. Barry and I both gave the dish a thumbs up and I’ll definitely make it again!  I did cut it in half for just the two of us. 

Limpin’ Susan     Serves 4 

3 slices thick-cut bacon, cut into strips

2 pounds medium shrimp, peeled and deveined 

2 tablespoons unsalted butter 

3 tablespoons vegetable oil 

1 yellow onion, diced 

2 cloves garlic, minced 

2 cups sliced fresh okra or thawed from frozen 

1 teaspoon freshly squeezed lemon juice 

1 cup long-grain white rice 

2 cups chicken stock or broth

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1. In a skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon to drain on paper towels. 
2. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. 
3. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic. Cook until starting to soften, 2 to 3 minutes, then add the okra to the skillet and cook for 5 minutes. Stir in the lemon juice (this will help cut the slime). 
   
4. Stir in the rice and sauté until the onion is lightly browned, about 3 minutes more. Add chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits in the bottom of the skillet. 
   
5. Reduce the heat to low and add the shrimp back to the skillet. Cover and cook until the rice is tender and cooked through, about 20 minutes. (I cooked mine a little longer and added a bit more liquid in order to make sure the rice was tender.)
6. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. 
7. Fluff and serve.

Recipe without photos . . .

Limpin' Susan    Serves 4 

3 slices thick-cut bacon, cut into strips

2 pounds medium shrimp, peeled and deveined 

2 tablespoons unsalted butter 

3 tablespoons vegetable oil 

1 yellow onion, diced 

2 cloves garlic, minced 

2 cups sliced fresh okra or thawed from frozen 

1 teaspoon freshly squeezed lemon juice 

1 cup long-grain white rice 

2 cups chicken stock or broth

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1. In a skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon to drain on paper towels. 
2. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. 
3. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic. Cook until starting to soften, 2 to 3 minutes, then add the okra to the skillet and cook for 5 minutes. Stir in the lemon juice (this will help cut the slime). 
4. Stir in the rice and sauté until the onion is lightly browned, about 3 minutes more. Add chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits in the bottom of the skillet. 
5. Reduce the heat to low and add the shrimp back to the skillet. Cover and cook until the rice is tender and cooked through, about 20 minutes. (I cooked mine a little longer and added a bit more liquid in order to make sure the rice was tender.)
6. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. 
7. Fluff and serve.

French-inspired Carrot Salad using homegrown carrots

We were on the receiving end of beautiful homegrown carrots. Bright orange with green fern-like tops, they are well formed and oh-so-much-better than what is available in the grocery store. First off is this French-inspired Carrot Salad . . .

French-inspired Carrot Salad   About 4 servings 

1/2 lb. carrots, scrubbed and coarsely grated

1/4 cup chopped parsley

1 1/2 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon honey

1/2 teaspoon Dijon mustard

Pinch of ground cumin

Kosher or sea salt to taste

1. Place carrots and parsley in a bowl.
2. Mix together ingredients for dressing and stir into the carrots. 

Anna’s Lots of Lemon Squares — Cake Mix Cookies

Anna Gugler's cake-mix cookies are always a hit with Barry. First it was her Spicy Butterscotch Cookies. Now,  it's her Lots of Lemon Squares that have him begging for more!

Luckily, she willingly shared her recipe, but aware that cake mixes have shrunk in size over the years, she even provided an adjustment:

If a recipe calls for an 18.25-ounce cake mix and all you call finds is a box mix ranging in size from 15.25 – 15.5 ounces, add the following:

1/2 cup all-purpose flour

1/4 cup granulated sugar

1/4 teaspoon baking powder

 

By the way, those Lemon Squares were also a big hit at the latest Ladies Literary League meeting as well.

 

 

Anna’s Lots of Lemon Squares — Cake Mix Cookies Yield: 13 x 9-cake pan

Crust

1 (18.25 oz.) lemon cake mx

1/2 cup finely chopped hazelnuts (or almonds)

1/2 cup butter, melted

 

Topping

4 eggs

2 cups granulated sugar

1/3 cup lemon juice

1/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon grated lemon zest 

 

Powdered sugar for sprinkling on top, optional

1. Crust — In a large bowl, combine cake mix, hazelnuts and melted butter; mixing until well blended. 
2. Press firmly into prepared pan. 
3. Bake for 12 minutes or until light golden browns.
4. Topping — In a small bowl, whisk together eggs, sugar and lemon juice until well blended.
5. Add flour, baking powder and zest. Mix well.
6. Pour over hot crust.
7. Bake 20 to 25 minutes longer or until set and light goldens.
8. Cool completely in pan on a wire rack. 
9. Dust with powdered sugar before serving, if desired. 
10. Cut into squares.

Kamila Dandu's Spicy Basil Pesto as featured in KANSAS! Magazine, Spring 2022

Kamila Dandue is an amazing gardener, cook and person!  Her gardening/cooking story appears in the Taste section of the latest KANSAS! Magazine (2022, Vol. 78, Issue 3). In the article Kamila sh shares gardening tips that have turned her backyard space into an oasis, full of both everyday and exotic vegetables and flowers. She also provides recipes for this spicy version of basil pesto and Roasted Eggplant in Spicy Yogurt.

She has also mastered the art of photography. All of the eye-popping photos included in this post are courtesy of Kamila.

Kamila's Spicy Basil Pesto and loaves of her savory babka-style twisted bread that's filled with the pesto.

Kamila’s “Dandu culinary fusion” is evident is her unique version of spiced pesto. She uses it on pizza, bruschetta, pasta, as a marinade, and spread on grilled cheese sandwiches. It’s also an essential ingredient in her savory bakka-style twisted bread, a feast for the eyes as well as the palate. 

Spicy Basil Pesto 

Yield: About 1 cup

INGREDIENTS:

3 to 4 garlic cloves

1/4 cup pine nuts, toasted (almonds or walnuts may be substituted)

4 green chilies (less or more)

2 cups packed basil

Salt, black pepper to taste 

1/2 to 3/4 cup olive oil + extra for covering finished pesto

2 tablespoon lemon juice or to taste

1/4 to 1/2 cup Pecorino Romano or Parmegiano (Parmesan) cheese

INSTRUCTIONS: 

1.    Pulse garlic, toasted nuts and green chilies in food processor until coarsely chopped.

2.    Add basil, salt and black pepper

3.    Gradually add olive oil and lemon juice, process until fully incorporated and smooth. (Begin with lesser amounts and add more to achieve desired consistency.) 

4.    Add cheese and pulse lightly to incorporate. Check for seasonings.

5.    Place in a jar or covered container. Cover top of pesto with a layer of olive oil to protect from darkening. Keeps in refrigerator for several weeks.  

    Kamila has a flair for flavor and her food is always picture-perfect as illustrated here . . .

Hot Chicken Salad Casserole

There are so many variations of this classic hot Southern chicken salad. All rely on chicken, mayonnaise sliced celery, onion and almonds. Extra additions vary from the ones I’ve used below (fresh mushroom, pimientos, water chestnuts) to the inclusion of ripe olives, canned mushrooms and double the amount of almonds. I even found a recipe that swapped out the potato chips for French fried onion rings. Some recipes use almost double the amount of mayo while others use a can of mushroom soup along with the mayo. I opted on a combo of mayo and sour cream. 

 

Hot Chicken Salad offers up a variety of flavors along with textures that range from tender, chunky chicken in a creamy base to the crunch of crisp potato chips, water chestnuts and sliced celery.          Great for a luncheon or supper-time!

Hot Chicken Salad Casserole    Yields a 13- x 9-inch casserole; approximately 12 servings

1/2 cup slivered almonds\

4 cups chopped cooked chicken* (1 chicken breast = about 1 cup)

2 cups sliced celery (the better part of a stalk of celery)

1/4 cup chopped yellow onion

1/4 cup chopped pimientos, drained

About 2 ounces sliced water chestnuts, drained & chopped

About 2 ounces fresh button mushrooms, chopped, optional

2 cups shredded Cheddar cheese, divided

1 cup mayonnaise

1/2 cup sour cream

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup potato chips, crushed

1. Bake slivered almonds in a shallow pan at 350° for 5 to 6 minutes or until toasted – watch carefully to avoid burning.
   
   
   
2. In a large bowl, stir together almonds, chicken, celery, onion, pimientos, water chestnuts,  and mushrooms.
   
3. In a medium bowl, stir together 1 cup Cheddar cheese, mayonnaise, sour cream, lemon juice, salt and pepper until blended; stir into chicken mixture. 


   
   
   

   
4. Spread into a greased/sprayed 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese and crushed potato chip chips.
   
5. Bake at 350° for 30 minutes or until thoroughly heated through, and it is  hot and bubbly!

*Cooked Chicken – I used the slow cooker method, adding the breasts to the crock pot along with seasonings (salt & pepper, garlic and onion powder + bay leaf; or use a combo of fresh herbs is available). Add about 1 cup of water (for 4 breasts) and cook on high for  

approximately 2 to 3 hours until the meat registers at least 165F on a digital thermometer (or on low for about double the time). Cool and then chop or shred.

Recipe without photos . . .

Hot Chicken Salad Casserole    Yields a 13- x 9-inch casserole; approximately 12 servings

1/2 cup slivered almonds

4 cups chopped cooked chicken* (1 chicken breast = about 1 cup)

2 cups sliced celery (the better part of a stalk of celery)

1/4 cup chopped yellow onion

1/4 cup chopped pimientos, drained

About 2 ounces sliced water chestnuts, drained & chopped

About 2 ounces fresh button mushrooms, chopped, optional

2 cups shredded Cheddar cheese, divided

1 cup mayonnaise

1/2 cup sour cream

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup potato chips, crushed

1. Bake slivered almonds in a shallow pan at 350° for 5 to 6 minutes or until toasted – watch carefully to avoid burning.
2. In a large bowl, stir together almonds, chicken, celery, onion, pimientos, water chestnuts,  and mushrooms.
3. In a medium bowl, stir together 1 cup Cheddar cheese, mayonnaise, sour cream, lemon juice, salt and pepper until blended; stir into chicken mixture. 


4. Spread into a greased/sprayed 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese and crushed potato chip chips.
5. Bake at 350° for 30 minutes or until thoroughly heated through, and it is  hot and bubbly!