Chicken Waldorf Salad

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Chicken Waldorf Salad

This is a simple autumn salad. Take the basic Waldorf and add chicken. The chicken is cooked ahead so leftovers or a rotisserie chicken from the market work too. I will often roast more chicken than I need for a dinner simply so I will have leftovers to play with for another meal. I used Granny Smith apples today but if you buy from an orchard experiment with different varieties. I found Cortland and Empires do not brown for a long time once cut. Black Arkansas are really firm and flavorful. I usually buy from Witt’s Orchard and they grow over 50 kinds of apples. Check out what is available where you live.

Chicken Waldorf Salad

1 pound chicken breast, cooked [can be rotisserie or leftovers, about 2 cups chopped]

1 apple chopped

20 grapes halved

2 stalks celery sliced

1 cup pecan halves

1/2 cup mayonnaise

1/2 cup yogurt

salt and pepper to taste

1. Combine all above ingredients. Stir gently to blend.

 5 cups romaine cut to bite size pieces

Raisins to garnish

2. Arrange romaine on 4 plates. Top with generous amount of salad and garnish with raisins.

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Salisbury Steak

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Salisbury Steak

Salisbury steak is retro. I think of frozen dinners and cafeteria meals. But a properly homemade Salisbury steak is a treat! Maybe not the most photogenic treat but delish too the max. Try this I bet you will agree.

 

Salisbury Steak

1 1/4 lb ground chuck

1 cup fresh bread crumbs

1 Tablespoon Worcestershire sauce

8 ounces sliced mushrooms

olive oil  or butter

1 large onion sliced 2 Tablespoons flour

2 cups vegetable broth

1. In a large bowl combine the chuck, bread crumbs, Worcestershire sauce and salt and pepper to taste. Form into 4 oval patties.

2. In a skillet over medium high heat brown the patties in olive oil. Remove to a plate. The patties will finish cooking in the gravy.

3.In the same skillet brown the mushrooms, 5 minutes. Add the onions and wilt over medium low heat about 8 minutes. You may add olive oil or butter if the pan seems dry.

4. Sprinkle the flour over the veggies and stir for a minute or two. Add broth stirring.

5. Arrange the patties in the gravy and let cook for about 10 minutes. The gravy should thicken and the patties cook through.

6. Serve the Salisbury steak with additional gravy on the side.

Classic Potato Salad

Potato Salad

Potato Salad

Classic potato salad has to have tart tangy mustard and rich creamy hard boiled eggs. The dressing is based on mayonnaise but I update it with yogurt. One of the secrets is marinating the cooked still warm potatoes in a little apple cider vinegar and lots of pepper. I hope you like this as much as I do!

Classic Potato Salad

4 large eggs

6 medium Yukon gold potatoes

1/4 cup apple cider vinegar

1 medium onion chopped

3 stalks celery chopped

3/4 cup mayonnaise

1/2 cup pain yogurt

1/4 cup grainy mustard

1/4 teaspoon hot sauce

chopped dill and paprika for garnish

1. Hard boil eggs. Cover eggs with cold water in a saucepan. Bring to boil. Cover and remove from heat. Let sit 15 minutes, drain and put into ice water. Refrigerate until ready to use.

2. Cover potatoes with well salted water in a saucepan. Bring to a boil. Lower heat to a simmer and partially cover for 20 minutes or until potatoes are cooked through. Drain.

3. I n a large bowl roughly chop hot potatoes, add apple cider vinegar and plenty of freshly ground black pepper. Cover and let come to room temperature.

4. To the potatoes add onions, celery and peeled, chopped hard boiled eggs.

5. In a separate bowl combine mayonnaise, yogurt, mustard and hot sauce. Stir dressing into potato mixture.

6. Transfer to serving bowl and sprinkle with dill and paprika.