|Thursday||Smoked Chicken Salad|
1. Have what your family likes for Easter dinner today. At our house we’re having smoked chicken, ham, potato salad, beans, deviled eggs, and 23 desserts.
· 1 lb roast; cubed
· 1 c chopped onion
· 2T flour
· ½ t garlic salt
· ¼ t pepper
· 8oz slice fresh mushrooms
· 2T butter
· 1 can cream of mushroom soup
· 8 oz sour cream
Place all ingredients in crockpot, except for sour cream. Stir, cook on low all day. When you return home add sour cream. Heat through and serve over hot buttered noodles.
Leftover Easter candy
1. We’ve been on a bacon cheese kolache kick at our house. This is a version on that theme that I’m adapting from a Menus4Moms recipe.
· 4 c self-rising flour
· ½ c butter (super softened)
· 1 ½ c buttermilk
· 1 c diced ham
Combine flour and butter, cutting in with a fork. Stir in buttermilk. Add more flour if too wet or more buttermilk if too dry. When dough is rolling consistency, split dough in half. To half of the dough add in the ham, knead a few times so the meat is worked into the biscuit and turn out half of dough onto a floured surface (I love to use a piece of wax paper, so it’s not as big of a mess). Roll to 1-1 ½” thickness and cut in squares with a knife or if you really prefer round biscuits, use an upside down glass or biscuit cutter. Repeat with the remaining half of dough, except skip the ham. Place these onto a pan and freeze these biscuits over night or until frozen and place in a Ziploc bag to use on another day.
Bake biscuits in a hot 475 degree oven about 15 minutes, but watch them because I like to burn biscuits, well that’s what my family will tell you. We’ll just say I do it often enough that they think I do it on purpose. For the record I don’t.
1. This sounds like an interesting way to cook chicken.
Brick Chicken (Woman’s Day)
· 8 small chicken thighs; ~2lbs
· 8 cloves garlic; in their skins & smashed
· 8 springs fresh thyme
· 1 T olive oil
· ¼ tsp crushed red pepper
In large bowl toss all ingredients together. Heat a 12” cast iron skillet over medium heat until hot. Place chicken, skin side down, in the skillet and spoon the garlic thyme mixture around it. Place a second skillet on top of the chicken and put heavy cans (or maybe a pot full of water) in the skillet to weigh it down. This will flatten the chicken so it cooks up evenly and extra crisp. Cook for 10 minutes. Remove the cans and top skillet. Turn chicken over and stir the garlic. Return top skillet and ‘weights’ and cook until the chicken is crisp and cooked through, 5-6 minutes more.
1. My plan is to use leftover smoked chicken, but you can use any leftover cooked chicken. Also if you have left over hard boiled eggs this would be a good place to use some of the extras.
2. I know this salad becomes a ‘fruited meat’ when you add in the grapes, but it’s a rare exception and if you don’t like that sort of thing, of course you can leave them out, serve the grapes on the side, or just skip this meal in protest.
Smoked Chicken Salad
· 2-3 c cooked chicken
· ½ c chopped celery
· ¼ c chopped purple onion
· 2T mustard (you can get fancy if you want and use Dijon or Brown)
· ¼ to ½ c mayo/miracle whip (your preference)
· 1 c grapes; halved
· 2-3 hard boiled eggs; chopped
Combine all ingredients in a large bowl, stir together and serve on rolls, lettuce salad or just by itself.