Chicken Salad on Croissants

Chicken Salad on Croissants

 

 

 

 

 

 

 

 

 

 

 

 

When it comes to chicken salad, the star of the show should always be the chicken. With that being said there are many additions you can make to this classic American dish that will make it just the way you like it.  But I like to keep it simple.  Just the basics, and .  And I love my delicious creamy chicken salad on a buttery croissant. And one more thing… and I do not dice my chicken in small pieces. I change it up with small and large chunks… because let’s face it…. The chicken really is the star of this show.

Chicken Salad on Croissants

½ Rotisserie chicken

1 cup sour cream

1/2 cup mayo

4 stalks celery, chopped finely

1/3 cup sweet onion, chopped finely

Salt 1 teaspoon 

Sugar 1 teaspoon 

1 tablespoon Lemon juice

1 teaspoon parsley

white vinegar – 1 tbsp 

large croissants

 

Remove chicken and the skin from the bones. You will use about 1/2 of a large rotisserie chicken. Then dice it into whatever size pieces you want. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I usually use all breast meat and I cut it up in all different sizes… some large and some small. Or you can shred it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop your celery and sweet onion very fine. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a separate bowl, mix together mayonnaise, sour cream, salt, sugar, lemon juice, parsley, and vinegar. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine chicken, celery, and onion in a large bowl.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fold in the dressing and combine together. Refrigerate a few hours for best results!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice your buttery croissant in half. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spoon on your chicken salad and pile it high!  Cover with the top and enjoy the best chicken salad sandwich ever!   Yummmm!   Want a bite?

 

 

 

 

 

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Warm Egg Salad Sandwich on Grilled Bread

  

Know what I love?  I love egg salad sandwiches. WARM egg salad sandwiches on buttered grilled bread!  I'm picky about how I make them.  Can't be one of those cold egg salad sandwiches you get at your local deli that are full of chopped celery, pickles, onions, and anything else you can chop up. No way!  I make my egg salad sandwiches with nothing but Dukes or Hellman's Real Mayo and a little salt and pepper. The egg salad has to be warm and the bread has to be grilled with butter!   You can add whatever you want, but my idea of a classic egg salad sandwich is all about the eggs. Here's a snap shot of my breakfast this morning.....
 
Warm Egg Salad Sandwich on Grilled Bread

6 eggs
3 tablespoons mayonnaise (Hellman's)
salt and pepper to taste 
Your favorite bread, grilled in a skillet with butter

To hard boil eggs – Gently place eggs into a single layer in a sauce pan. Add just enough water to cover the eggs completely. Bring the water to a rapid boil for about 5 minutes. Then remove eggs from heat tightly cover with a lid. Let the pan site for 10 minutes. Transfer eggs into a bowl with cold water. Allow to sit for a few minutes and crack and peel.


 


















Chop hard boiled eggs. Place chopped eggs in a medium bowl. Mix in mayo, 1 tablespoon at a time until you get the consistency you like. Add a little salt and pepper to taste. 

Add a tablespoon of butter to a skillet.  Butter one side of your bread.  Lay the un-buttered side of the bread in the skillet and lightly brown on medium heat.  Flip the bread over and brown the buttered side lightly.  Remove from heat.  Spread warm egg salad onto grilled bread slices.

 


















You will have enough here to make three sandwiches. I keep it in the refrigerator and then microwave it to warm it up again the next day. 



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Blackberry Cobbler

Old Fashioned Blackberry Cobbler

My Mom used to make the best cobblers….pick a fruit…any fruit…and my Mom created a masterpiece. I especially loved her blackberry cobbler because it perfectly sweet and tart, with a golden biscuit topping, it’s the ultimate easy dessert.  Top with a scoop of vanilla ice cream and you’ll close your eyes and savor every bite!

What exactly is blackberry cobbler? Everyone has their own idea of what a cobbler is.  It’s a baked fruit dessert that’s topped with a biscuit-like top.  When baked, the biscuits create a “cobbled” look, similar to a cobblestone walkway.  

Old Fashioned Blackberry Cobbler

24 oz fresh blackberries (fresh or frozen)

1 cup granulated sugar

1/4 tsp ground cinnamon (optional but recommended)

3 tablespoons cornstarch

3/4 cup water   


Topping
  
1 1/2 cups all-purpose flour

1 tablespoon granulated sugar

1 1/2 tsp baking powder

1/2 tsp kosher salt

1/2 cup very cold butter, grated or finely cubed

1/3 - 1/2 cup cold buttermilk (make your own see recipe below)

Grease an 8 inch square baking dish or spray with non-stick cooking spray.  Set aside.

 

In a large saucepan, combine the blackberries, sugar, and cinnamon. Cook and stir until mixture comes to a boil.

 

Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2-5 minutes or until thickened.

 

Pour blackberry mixture into greased baking dish.  Set aside while you make your topping.

 

In a medium sized bowl, combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs.

 

Stir in buttermilk just until moistened. Start with 1/3 cup and if you need more to moisten, add more.
 

Drop batter by spoonfuls onto hot berry mixture.

 

Bake, uncovered, at 350degrees for 30-35 minutes or until filling is bubbly and topping is golden brown. 
 

Serve warm, with whipped topping or ice cream if desired.

 


  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Notes

Out of buttermilk?  Make your own.  Add a tablespoon of lemon juice to a 1 cup measuring cup. Add enough whole milk to make one cup.  Let sit on counter for 5 minutes until thickened. 

Buttermilk amount will vary from individual to individual.  You want the dough to be moist enough to hold together when pinched between a few fingers, but not so moist that it's wet.

For a thicker cobbler, combine blackberries, sugar and cinnamon in baking dish and let sit for 15-20 minutes.  Once a syrup forms, add topping and bake as directed.

WHAT ABOUT LEFTOVERS?

This cobbler keeps for a few days stored in the refrigerator. Warm it in the microwave before serving.  Top with a scoop of ice cream! 

 




Photography is the property of and copyrighted to Welcome Home.

My Mom's Coconut Cake

 

Every year before my Mom moved to heaven I made her favorite Coconut cake. In total I probably made 67 of these cakes and each and every time I lit the candles and presented it to her, she would go on and on about how her daughter could make the best coconut cake in the whole world. She was the one who taught me how to make it when I was young and yet she insisted I made it better. I would light up as bright as she did over that cake. To know my Mom thought I was the best cook was quite an accomplishment in my life. I miss making this cake for her each year... and I cry each time I make it.

Mom's Coconut Cake

1 and 1/2 cups (3 sticks) butter, softened
2 cups granulated sugar
3 cups cake flour
5 eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
4 ounces sweetened shredded coconut
 
♥ Buttercream Frosting:

16 ounces cream cheese, softened
1 cup unsalted butter, softened
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 box confectioners’ sugar, (16 oz.), sifted 
6 ounces sweetened shredded coconut for topping

Preheat oven to 350°. Grease two 9-inch round cake pans and line each with parchment paper. Grease paper and dust with flour.

 







 











Mix butter and sugar on medium-high speed of an electric mixer until light and fluffy (about 3-5 minutes). Add eggs, one at a time, mixing well after each addition. Add extracts and mix. The mixture will look a bit lumpy.

Sift flour, baking powder, baking soda, and salt. Turn the mixer on low speed and add dry ingredients, alternating with milk, in three parts. Mix just until combined. Fold in coconut.

Pour batter evenly into prepared pans. Smooth the tops of each. Bake for 45-55 minutes, or until tops are browned and a toothpick inserted in the center comes out clean. Cool in pans for 30 minutes. Then, remove from pans to finish cooling on wire racks.

 



   




 

 

 

 

♥  Frosting:

Using an electric mixer on low speed, combine cream cheese, butter, and extracts. Add confectioners’ sugar and mix just until smooth.

Spread frosting on first layer. Place the second layer on top and frost the top and sides. Sprinkle top and sides with coconut.

 











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Beer Battered Fish

This beer battered fish has that tender, crispy, light crunch and the inside is so moist and flaky!  I could eat an entire plate of these! You can use any meaty fresh white fish such as cod fillets, Halibut, Haddock, Pollock, or Whiting. I’ve even used frozen Cod and you couldn’t taste the difference.  So good!

Beer Battered Fish

6 cups vegetable oil

1 (12-ounce) bottle of beer 

2 cups all-purpose flour

1-2 pounds of meaty white fish, skinned with bones removed. 1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon garlic powder

In a 5 quart pot or Dutch oven, heat oil to 375 degrees.

In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in salt, pepper and garlic powder. 

Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. 

  

 

 

 

 

Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. 

 
  

 

 

 

 

Fry remaining fish in batches, returning oil to 375 degrees between batches.  Serve fish with French fries, and if desired, tartar sauce and/or ketchup, and lemon wedges.