I am not sure this will ever get easier, but I do miss my big dog. I want another GSD, but I just do not think he will ever measure up to my Duke.
Duke was a strange combination of total laid-back dog and guard dog depending on the circumstance. I miss him every single day. And I will get another GSD – sooner rather than later.
He loved peanut butter, cottage cheese, sweet potatoes, any other kind of cheese, boiled eggs, ham, chicken, chicken water (what you boil the chicken in), turkey, more peanut butter and more sweet potatoes. So spoiled. But that is my job.
To my big boy – My Duke, big dog, puke (sorry, it was a nickname), brown, the best boy ever. And my very best guard dog.
Every single day I miss you.
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.
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.
17 May 2016 – 3 eggs – Yukon Gold Potato Salad
21 May 2016 – 3 eggs – Chicken Salad
Yukon Gold Potato 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.
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.
I like trying recipes and finding favorites that I make over and over again. And I almost always make some adjustments. I cannot help myself. I guess the only recipes I do not change too much are my mom’s recipes and a few other family recipes.
Some recipes I change so much that I claim them as mine. I think that is fair, in the grand scheme of thing.
I think now it is time to start making my own recipes. So I am going to start with a few things that I remember from childhood that I have not been able to quite get there. So research. Which was always my favorite part of my uni education. Research, at least to me, is fun. What do you expect from a historian? Research. Yep. I’m a total nerd that way, but it was always my favorite part, at least until I learned how to really write. A public school education, at least in my day, did not really teach you how to write. It was sad really. The one thing I learned working for my master’s degree was that I needed to learn how to write and understand the English language much better than a public school education had taught me. To bad it cost a crap-load of money to do that.
I am still a word nerd, but I do not think that is a bad thing. It is kind of funny, I think if I had to do it over again, I would be (a Secret Service agent – no … really!) or a linguist (much more likely).
So research it will be for the following things:
Peanut Butter Fudge – can not quite help myself.
My mom’s meatloaf – especially a meatloaf sandwich.
Chicken and Rice – really simple, but slightly amazing.
Cheese Crackers – did the Cracker Challenge a few years ago, but I feel like the only person that makes cheese crackers – is that possible?
Potato Salad – been struggling with this all summer – and not to my satisfaction.
Peach Cobbler – wow – this one is charged. I love my mom’s recipe, but I don’t really like the biscuits on top. How to fix that?
Baked Chicken with Parmesan-Garlic Crust – Cook’s Country
Baked Chicken with Parmesan-Garlic Crust
1 cup fresh breadcrumbs – two slices pulsed in the food processor until small crumbs
1/2 cup grated Parmesan cheese or Pecorino
3 cloves of garlic, minced
2 Tbs extra virgin olive oil
1/2 tsp of table salt
freshly ground black pepper
2 boneless skinless chicken breasts – cut in half and pounded to about 1/2 inch thick
1/4 cup Duke’s mayonnaise
zest of one lemon
juice of half a lemon
Lemon wedges, for serving
Preheat over to 425 degrees. Lightly spray a 9 x 13 inch baking dish with cooking spray.
Combine breadcrumbs, chees, garlic, olive oil, salt and pepper in a bowl.
Dry chicken with paper towels and arrange in baking dish leaving room between each piece. Combine mayonnaise, lemon zest and juice in a small bowl. Top each piece of chicken with the mayonnaise mixture. Then top with breadcrumb mixture, pressing to make sure they adhere.
Bake until crumbs are golden and thermometer in thickest part of chicken is 160 degrees about 20 minutes. Serve with lemon wedges
My modifications on a Cook’s Country recipe.
25 March 2009
28 April 2009
16 February 2010
12 April 2010
28 August 2012 – Hurricane Issac
3 June 2015 – great left over the next day. Think they would make a good sandwich too, esp. when pounded thin.
Currant Glazed Chicken with Rice and White Corn
I’m not quite sure how to describe this dish. It’s pretty simple, but the flavors – Dijon mustard, lemon, and currant – work well together. Do love shoepeg corn. Slightly less sweet than yellow corn, but my favorite with rice, some salt, and a good bit of butter. Another childhood favorite – rice and corn w/butter. I really am simple I think when it comes to flavors, but I don’t think that’s a bad thing.
4 skinless boneless chicken breasts
2 Tbs unsalted butter
2 Tbs olive oil
Juice of one lemon
1/4 cup Dijon mustard
12 oz jar of currant jelly
Heat oven to 350 degrees. Spray a baking dish with non-stick spray. Pound each chicken breast between two sheet of waxed paper until 1/2 inch thick. Heat one Tbs of butter and 1 Tbs olive oil in a skillet and brown each chicken piece on both sides, working in batches and adding other Tbs of butter and olive oil as needed.
Remove to prepared baking dish. Leave butter oil mixture in skillet and deglaze with lemon juice. Add mustard and currant jelly. Heat and stir until melted. Pour currant sauce over chicken. Cover baking dish with foil and bake 20 minutes. Uncover and bake 20 minutes more (or so – here’s where it can get tricky..
Modified from Southern on Occasion, p. 192
Southern on Occasion is an entirely different story – a very wonderful cookbook. And more recipes to come from it. Including one from our wedding pre-party.
I do mark down dates that I make things – it’s kind of telling what’s good and what stands the test of time and why my memory can be so terrible. This was a Chapel Hill dinner and I can’t believe I had forgotten it – memory problem anyone? Now on the roster again. Pretty damn simple really. Next time I think with roasted potatoes. Although I do love rice and corn together.
13 September 2002
18 October 2002
7 April 2015