Tag - celery

Sweet and Savory Chicken Salad

Meal number two from the chicken stock post! This lasted four days and it was so good I could eat it for breakfast… and I may have. What really set it apart from other recipes were the perfect grapes I found. They were sweet and crisp and exactly what I needed to sweeten something that’s usually pretty savory. I pulled inspiration for this from a deli in San Francisco that makes its chicken salad with almonds and grapes and I fell in love with it.

I’m spending this week in New Jersey visiting family and friends and I plan on making this at home and seeing if I can convert my parents into liking this kind of chicken salad. Fingers crossed — or maybe not, if they don’t like then more for me!

Sweet and Savory Chicken Salad
Meat from one whole chicken (2 breasts, 2 wings, 2 thighs)
1/2 cup mayonnaise
1/2 cup sour cream
1 Tablespoon lemon juice
1 Tablespoon brown sugar
3 stalks celery
2 cups grapes, quartered
1/2 cup slivered almonds
Salt and pepper to taste

1. Bring large stock pot of water to a boil. Add chicken and reduce to a simmer. Cook until chicken is done, approximately 40-45 minutes.



2. Remove the chicken and shred apart with two forks. Remove the skin and use only the meat.


3. Combine mayonnaise, sour cream, lemon juice, and brown sugar in a small bowl. Add to the chicken.


4. Combine chicken with grapes and celery.


5. Top with slivered almonds and carefully toss.


6. Enjoy at the beach!


2 Chickens, 3 Dishes, 12+ Meals

I took a leap and make homemade chicken stock last weekend. It took four hours for it to cook down and I couldn’t wait to try it. I almost had a bowl of stock on the spot. Even though they’re very simple ingredients, this is packed with flavor. Since most soups call for at least 2-4 cups of canned or boxed chicken stock they always have an overly salted artificial flavor. I’m going to use the homemade stock for soup this week and I’m thrilled to see the difference it makes.

We bought two chickens for this and I used the meat for two separate dishes then the bones and leftover parts for the stock. If you include the impending soup, these two chickens made 3 dishes and 12+ meals! Love it. Thank you to the lovely Ina for this stock recipe.

Homemade Chicken Stock
Bones and trimmings of 2 young chickens
3 yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 parsnips, unpeeled and halved
4 stalks celery, halved with leaves
5 sprigs rosemary
10 sprigs dill
10 sprigs parsley
10 sprigs thyme
1 head of garlic, unpeeled cut in half
2 Tablespoons kosher salt
2 Teaspoons whole black peppercorns

1. Place chicken in the bottom of a large stockpot, place veggies and herbs on top and sprinkle with the salt and pepper.


2. Add 24 cups of water and bring to a boil. Simmer uncovered for four hours until everything has cooked down.DSC_0007


3. Strain the veggies, chicken and herbs out of the stock and place into freezer safe containers. Refrigerate the stock overnight so the fat rises to the top of the container.


4. Skim off the fat and place in the freezer for up to 3 months!



Easy Buffalo Chicken Lettuce Wraps

Jason and I went to an event at a Senegalese restaurant in Oakland this afternoon. We were invited by a friend who is from New Jersey too. I met her through someone back home who introduced us because we moved to the Bay Area around the same time. It’s lovely talking with people who are experiencing similar trials and tribulations of moving across the country. It can sometimes be challenging to get familiar with a new area, build a network, make new friends, etc. There were quite a few people at this event who are NY/NJ transplants so it was lovely reminiscing about the things we miss about the East Coast and relish in the things that are much better out West.

Since I knew that we were going to be there for a few hours today, I wanted to make something in the Crock Pot for dinner so it could cook while we were out of the house. We have a lot of butter lettuce ready in the garden so it seemed like a nice time to try out a chicken wrap recipe. These have the right amount of heat that’s nicely balanced with the blue cheese. The snap of the celery gives enough texture so that there’s some crunch to it too. I created my own seasonings mixture in this recipe, you can always replace the spices with a pre-packaged Ranch dressing mix instead. Either way, this is a simple recipe with lots of leftovers.

Easy Buffalo Chicken Lettuce Wraps
2 Tablespoons dried parsley
1 1/2 teaspoons dill, chopped
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried onion flakes
1 teaspoon ground black pepper
1 teaspoon dried chives
1 teaspoon salt
6 chicken breasts
1 12-ounce bottle Frank’s buffalo sauce
1/2 cup chicken stock
Carrots, shredded
Celery, sliced thin
Butter lettuce leaves
Blue cheese dressing

1. In a small bowl, combine the first eight ingredients.


2. Place the chicken on the bottom of the slow cooker. Sprinkle spice mixture on top of the chicken. Pour in the buffalo sauce and stock. Mix the chicken together. Cover and cook on LOW for 5-6 hours.


4. Remove the chicken from the Crock Pot and place in a large dish. Shred the chicken using two forks. Add some of the sauce to the chicken until you’ve reached the exact about of spice you’re looking for.


4. Serve with shredded carrots, celery, and blue cheese.