I had never eaten a chicken salad that was heavy on Dijon mustard until I ate it in a restaurant for lunch one day. It was a shock since I had been expecting the standard fat laden chicken salad you usually find. I had asked about fruits or nuts in the salad, as I am a puritan in that arena.
The salad was different and interesting, not in a bad way though. I found myself thinking about this chicken salad sandwich a few days later. I had some boneless chicken breasts in the freezer and thought I might give it a try.
It has taken a few tries to get the Dijon mustard to mayonnaise ratio right for the way I like it. Because Dijon can be overpowering, even when you like Dijon, there needs to be a bit of mayonnaise to cut through the mustard and finish moistening the spread.
Dijon Chicken Salad Spread is a tasty way to eat chicken salad that has a lower fat and calorie count than my basic chicken salad recipe that has mayonnaise and sour cream.
Asian inspired noodles are simply my take on Pancit and Japchae. Yes, I know they are from different countries. Yes I know this recipe is nowhere near authentic. Yes I know they are separate dishes, but I can hardly tell the difference. Since I cannot determine which one this is more like, I just call them Asian Inspired Noodles. Makes my life easier, and everyone knows I am all about simple.
Like my other Asian inspired dishes, this is another way I like to get extra veggies into our diets. I know, salads are good for that, but if you know me, you already know salad generally miss my plate somehow.
I also have a non-authentic recipe for Lo Mein that I will feature at a later date. When you see that one, you will think it is just combination of chow mein and Asian noodles.
I prefer this recipe with cellophane noodles or glass noodles. But my store doesn’t always have them available. There are several Asian markets in my area, but they are clean across town and I do not want to fight the traffic between here and there only to learn they are like all the other stores in town – out of stock or don’t carry them.
Witch’s Stew is just a Halloween party variation of Frog Eye Soup.
Frog Eye Soup is just a variation of chicken and pasta that had been started as a soup recipe and turned into more of a pasta dish. But the name has stuck in our family for about 20 years.
Frog Eye Soup got its name from the pasta shape that I had on hand for a Frog Eye Salad. For those of you who have never heard of Frog Eye Salad, it is kind of a sweet dish in which ambrosia and pasta salad got mixed up in the same bowl. It was very popular in the 60’s and 70’s.
I’ll try to make some in time for the spring holidays. Right now, my house is in full fall and winter holiday prep. For the blog anyway, you won’t find any carved pumpkins, graveyard scenes, or Christmas trees in the house just yet. But give it another month and you might.
This is a recipe that Sam and I have been doctoring and tweaking for years. It’s a cheese spicy soup that’s prefect for those nights you want something warm and spicy.
Believe it or not, it actually gets cold in Mississippi. Once temperatures dip below 60°, people start pulling out their super thick winter coats and women pull out their ugly ugg boots. You would swear everyone around here is preparing to climb Mt. Everest. Even though I don’t share the low tolerance of Mississippian’s cold weather, I do love a nice bowl of hot soup on a cool or chilly day. Especially while watching college football.
This recipe is super easy and super tasty. It features chicken, corn, and cheese. How can it get any better than that. We have experimented with a variety of cheeses, but our favorite cheeses are what we have listed in the recipe. Also, feel free to omit the cayenne if you don’t want it spicy. Add more if you want it hotter. I typically make the recipe as is and then sprinkle in my cayenne in my own bowl. My wife doesn’t like a super spicy recipe. Anyways, I hope you enjoy the recipe and be sure to give it a go this fall.
General’s chicken is a Chinese favorite, but we don’t always want heavy deep-fried food when we want Asian flavors for dinner. I also do NOT enjoy the task of cleaning up after deep-frying. Don’t get me wrong, I’ll do it, some things like fried mushrooms, fried chicken, and egg rolls are worth a mess.
We don’t call this General Tso’s chicken at my house. Number 1, we are not exactly sure how to say it and number 2 we can.
This chicken dish is kind of sweet and savory with a bit if heat at the end. You can increase the heat in this dish by allowing the dried peppers to spend more time simmering in the sauce. But be careful with the heat level you are looking for, I let this simmer for too long once and thought I had eaten lava.