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Milk and Honey Cookbook
Looking for cookbooks? Jennifer Cote's cookbook
and devotional,
From the Land of Milk and Honey, is available online at
Winepress Christian Books. $13.95
On
Fridays at The New Deli, we serve a simple chicken salad, made
interesting with the addition of a few fresh herbs, Vege-sal, and
cayenne. It's one of those simple recipes I appreciate being able to
throw together in a rush. It's just chicken, chopped celery, mayo,
green onion, and the seasonings. We use fresh chopped sage and rosemary
in our chicken salad; we chop a bunch of fresh sage and rosemary when
we first get it in, mix it with some olive oil, and let it set up in
ice-cube trays. When we want to make that easy chicken salad recipe, we
just grab one of those fresh-herb ice-cubes to throw into the mix.
Delicious!
Chicken Salad Recipe- With Walnuts and Raisins
If you're cooking for a crowd, multiply this recipe. It's definitely a crowd pleaser; we serve it regularly at The New Deli. Serves 8 (or more, for appetizers).
Ingredients:
- 1/2 c. raisins
- 1 1/2 TBS. red wine vinegar
- 1/3 c. white sugar
- 1 1/2 to 2 c. walnuts
- 1 1/2 lb. raw, boneless, skinless chicken breast (or use 2 c. leftover chicken)
- 1 c. mayo
- 1/2 tsp. salt
- 1/4 tsp. pepper
A day before, soak together: > 1/2 c. raisins > 1 1/2 TBS. red wine vinegar
Also ahead of time, caramelize
walnuts. For smaller amounts, as in this recipe, use a medium-small
skillet; for best results, use a heavy skillet, such as iron. Preheat
until quite hot, even smoking. Turn heat off, turning back on as needed
to finish "melting" the sugar. Sprinkle the sugar in the hot pan across
the whole surface, and let melt on its own, without stirring. Tilt the
pan to encourage the melting process; the melted parts will help
dissolve any remaining white parts. Use: > 1/3 c. white sugar
To pan of caramelized sugar, which should soon appear translucent and golden, add: > 1 1/2 to 2 c. walnuts
Pour walnuts into the heated pan, stirring until mixed well with caramelized sugar. Turn into large bowl to cool.
For the chicken, you can bake some boneless, skinless chicken breasts at 375 degrees for one hour: > 1 1/2 lb. raw, boneless, skinless chicken breast (or use 2 c. leftover chicken)
Chop (or process) the cooked chicken, add to a big bowl. Also chop: > The cooled, caramelized walnuts
Mix all ingredients together in the bowl: >
2 c. fine-chopped celery > 1 c. mayo > 1/2 tsp. salt > 1/4
tsp. pepper > Soaked raisin/vinegar mix > Caramelized walnuts
> Chopped chicken
Mix all the above together. To
serve for lunch or a light dinner, scoop onto lettuce leaves or make
into sandwiches. For appetizers, put onto thin-sliced sweet baguettes.