July – August 2016 – butter & eggs usage

9 July 2016 – Pear Bleu Cheese Turnovers – 1 large egg

And here is where is gets really sad –  nothing else until …

6 August 2016 – Creamed Corn – 3 Tbs butter

7 August 2016 – Chicken Salad & Egg Salad – 8 large eggs (boiled)

10 August 2016 – Red Onion, Asparagus Fettuccini White Wine, Orange Juice, Butter Sauce – 4 Tbs butterD&D_1533

17 August 2016 – Roasted Mushrooms – 2 Tbs butter

26 August 2016 – Chocolate Chip Butterscotch Chip Sour Cream Cake – 5 Tbs butter – 1 large egg

16 August 2016 – Brownie Cups – 16 Tbs butter – 4 large eggs

Well, I will give myself this excuse that summer is not terribly conducive to baking – or cooking – honestly. I can just skip dinner at this time of year.

Chicken Salad – one of my favorite things

I seem to get into a mood for chicken salad every so often. It really is kind of dead simple, but it takes, to my mind, a bit of finesse.

I poach the chicken breasts in just plain water. I could do it with salt, peppercorns, and a bay leaf or so, but if I do that I cannot share the chicken water with the pups. I would never deny them one of their favorite things – chicken water. It is amazing how fast they (or I should say Hood) realize what I am up to. I think it takes about a nano-second. Top it off with hard boiling some eggs and dogs just about lose their minds. It is kind of fun. To make your dogs so happy, by doing something that makes you happy too. I will not wax on about how I want another German Shepherd Dog at this point, but I really really do want another. He would never be Duke, but …. yep, I will just stop right now.

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No GSD will ever be better than my Big Dog. I miss you.

Back to chicken salad. I know you can make it with rotisserie chicken, but I am old school and like a poached chicken in this application. That along with a couple of hard boiled eggs*, a shallot, and some (peeled) celery. Of course Duke’s mayonnaise – a requirement in the South, a good pinch of salt and some pepper, and maybe a little lemon juice, just to brighten things up a bit. Then all you need is some fresh white bread spread with a little more Duke’s mayonnaise, and maybe another pinch of salt. That is amazing lunch.

MotH’s mom makes chicken salad with grapes and nuts and I do so love her for that, but I know the MotH and the Boy would just boycott that, even though it would be great for me. And it usually is – we share chicken salad and boiled collards. The boys just do not get it.

* The easiest way to make an excellent hard boiled egg that is still lovely (read: not green around the edge), is this: Put eggs in a pot, cover with about an inch of water and bring to a rocking boil. Then remove them from the heat and cover the pot with a lid. Let sit for 13 minutes and you really have just about the best boiled eggs there are – just cover with cold water and crack them a bit against the pot and then shell. There it is – just make sure you have at least a couple for your dogs.

My sad baking/cooking summer

It has been a bit of a challenging summer. Not feeling creative and hot and humid as what I imagine hell to be. That said, I have done little and this will just prove it and I hope will be a kick in the right direction for fall baking.

9 July 2016 – Pear and Bleu Cheese Pastry – 1 egg

6 August 2026 – Creamed Corn – 3 Tbs butter

7 August 2016 – Chicken Salad – 8 eggs and some of them were for the pup.

10 August 2016 – Asparagus, Red Onion, Fettuccini with orange juice, white wine, butter sauce  – 4 Tbs butter D&D_1533

17 August 2016 – Butter-Roasted Mushrooms – 2 Tbs butter

26 August 2016 – Sour Cream Chocolate Chip & Butterscotch Chip Cake – 5 Tbs butter – 1 egg

26 August 2016 – Brownie Cakes – 16 Tbs butter – 4 eggs

29 August 2016 – Thomas’ California Cheese Bread – 6 Tbs

Sigh.

So an underwhelming total of 14 large eggs and 36 Tbs of unsalted butter.

Egg Usage – by month – May 2016

17 May 2016 – 3 eggs – Yukon Gold Potato Salad

21 May 2016 – 3 eggs – Chicken Salad

 

Well, this was not the month for eggs. I had a slight serious thing for toffee and shortbread this month and neither involve eggs. So this month, my egg supply was used on some pretty amazing savory things.

Summer always has me thinking of potato salad. I did the same thing last year. I really need to get to the local farmers’ markets to find some local red new potatoes. The By-Pass Market in Milton is one of my favorite places because they have excellent, local, new red potatoes – and lots of other amazing local produce. I am always tempted to roast new potatoes because they become sweet (like candy) and we just eat them right off the roasting pan. They are so addictive. So they never seem to make it into potato salad.  I know what my future holds – a trip to the By-Pass Market.   Ce weekend.

I am a huge fan of chicken salad. I poach chicken breasts in water which I then save and serve to a totally underserving puppy – chicken water is an excellent thing for a pup. I usually make this simple – celery – peeled of course, shallots, Duke’s mayonnaise, a little Dijon mustard, parsley, and, of course, a few boiled eggs. Simple, but so very good.

Will have to do better in June in both the butter usage and egg usage, but I am not thinking it is going to go well. I am still a little off my game, but I will make up for that.

Yes. Yes, I will. You just have to work through things and to me cooking and baking makes me happy.

Chicken Salad

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Simple Chicken Salad

I seem to keep failing at chicken salad. I am not sure why, but this time, I really thought I got it. But to be honest, chicken salad is so pedestrian. I mean, pretty much any idiot can make it. That just makes me feel like a bit of an idiot because it does not seem to work for me.

All that said, this was pretty damn good chicken salad. Too bad I could not enjoy it like I wanted to.

I have no idea how my mom made chicken salad. One of the million of things I did not ask her – this seems to be a theme. Guess that is what happens when someone you love dies unexpectedly. So you just have to forge you own way in the world. Suck it up and deal.

I poach a chicken breast or two* – usually two and then add the usual suspects: celery, peeled of course and then minced, a few (3) chopped boiled eggs, some shallots – minced, parsley also minced, a little Duke’s Mayonnaise, Dijon mustard. And if I am feeling really frisky some sweet pickle relish. None of this is anything my mother EVER did. But this is pretty cool in the grand scheme of things.

My lovely mother-in-law makes great chicken salad and it is just the way I like it – with grapes and nuts, but the MotH does not care for that. Either way, this one is pretty damn good.

I guess this is another one of my non-recipe recipes. I do seem to have quite a few of them. But when I think of it, that does not seem to me a bad thing

*I could have poached the chicken with bay leaves and peppercorns and garlic, but I save the chicken water for Hood, so I go simple so I can give him a treat. What dog does not love chicken water? Um, none.

 

 

Egg Usage – by month (January 2016)

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Best Sugar Cookies – um, ever

8 January – 3 – Chicken Salad
8 January – 1 – Sun-dried Tomato Palmiers – egg wash
9 January – 1 – Shortbread Chocolate Squares
16 January – 2 – The Browniest Cookies
16 January – 2 – Caramel Chocolate Chip Cookie Bars
18 January – 2 – Sugar Cookies
26 January – 1 – Sour Cream Pecan Sandies
31 January – 2 – Lemon Crisps

14 eggs.  Meh. Need to try harder.

With eggs going at about $4 a dozen, that’s $4.66. Manageable but I do wish the egg prices would come down but I don’t see that happening this year.

Next week’s feeding frenzy – Super Bowl & Mardi Gras

Sometimes the stars align in the food world and food-related holidays  – or excuses to eat as they are really known – are spaced out nicely. That is not the case this year. Both the Super Bowl and Mardi Gras are in the space of three days. Lord, that is a tall order.

We do the Super Bowl at home for who ever want to join us –  kind of just to watch the commercials – and we have a pot luck at work on Mardi Gras. So I have to sort out what I am going to do for each.

Pensacola has a happening Mardi Gras scene with something like 50 Krewes. (You do know the first Mardi Gras celebration wasn’t in New Orleans, right??). There is a krewe here for just about anyone: Krewe of Lafitte, Mayoki Indians, Krewe of St. Patrick, Krewe du Ya Yas,  Pyrates of Perdido Bay, Krewe of Divas, Krewe of Wrecks. The festivities start, usually, the first week of January around 12th night, and continue through till the real Mardi Gras – yep – Fat Tuesday. There are masquerade balls, loads of parades and just a general party atmosphere that gets us through the worst of “our version”of winter, which I am aware is not a real winter. Yes yes, I understand – we don’t have winter. This year Mardi Gras is bloody-friggin’ early – hence the collision with the Super Bowl.

Tonight is the Krewe of Lafitte lighted parade downtown and tomorrow is the big Pensacola Grand Mardi Gras Parade. Sunday is the Wrecks Pensacola Beach Parade. Lord only knows what will happen on Tuesday, but I’m hoping a Bloody Mary will be involved.

So here are my plans for both:
Super Bowl 50 (yes, hate you Super Bowl, but I also do not understand your math)
Sun-dried tomato pesto torte
Spiced pecans
Roast beef and horseradish cream sandwiches
Bacon-wrapped fruit bites
Prosciutto Fontina pinwheels
Buffalo chicken rolls

Mardi Gras pot luck
Mardi Gras Sugar Cookies
Sun-dried tomato pesto torte – I always ask the office what they want me to make. And it’s pretty much always this. Fine with me. I love it. And I get it twice this week – score!!