I have been on a cooking at home spree again, thank goodness it came back. I dislike those dry spells. I feel like we eat more processed meals when we hit those spells. If we are going to eat unhealthy, I would rather it at least be with home cooked butter and love *wink*.
I was supposed to host book club a couple of weeks ago, but my grandmother passed away and that event got put on hold. I had prepared two different chicken salads to have. Both were from Joanna Gaines Magnolia Table cookbook. I preferred her Curry Chicken Salad recipe compared to her traditional one. I feel like I make a pretty tasty chicken salad without having a recipe to follow. I cheated a bit with her recipe and went with a store bought rotisserie chicken. I always enjoy my chicken salad a little more “saucy” vs dry. So I did add more mayo than she called for. Unfortunately I didn’t get a photo of the salad. I left it with my parents due to the unexpected trip home. They enjoyed the left overs. Don’t think I didn’t enjoy a good portion of it thought before I came back to Bemidji!
Curry Chicken Salad
Shredded chicken from a rotisserie chicken (roughly 5-6 cups)
6-8 oz diced water chestnuts
1 cup toasted slivered almonds
1/2 cup minced chives
2 or 2.5 cups mayo
2 T soy sauce
3 T curry powder
1/2 t garlic powder
1/2 t salt
1/2 t pepper
Extra tasty bread
Combine chicken, water chestnuts, almonds and chives, stir until well combined.
In another bowl whisk mayo, soy sauce, curry powder, garlic powder, salt and pepper.
Pour mixture over chicken and stir until well combined.
Cover and refrigerate at least 2 hours.
Good for 3 days.
I enjoy this on toasted bread, croissants or wheat thins dipped into the salad.
The other raving meal I have to talk about was the quiche I cooked this weekend for my in-laws. I combined two of the Magnolia recipes as I desired the taste of the cheesy one but with some of the veggies *smile* I never grew up with quiche but it may be a new favorite for when we have company over. The girls also helped me make Rhubarb muffins 2 days in a row. They said we should make them every day! Thanks mom for the recipe!
Cheesy Veggie Quiche
Inspired from Joanna Gain’s Magnolia Table Cookbook
6 large eggs
1 cup heavy cream
1 t garlic powder
1/2 t paprika
1 t salt
1/2 t pepper
1 cup cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup cut up Swiss cheese
1/4 cup minced chives
1 cup diced mushrooms
1/3 cup diced onion
2 cups spinach
1 unbaked store bought pie crust (Thanks Pillsbury)
In pan over medium heat, drizzle olive oil in pan. Once heated, add onion, mushrooms and cook for 5 minutes. Add spinach and cook until wilted. Set aside.
In large bowl add eggs, cream, garlic powder, paprika, salt and pepper. Whisk until well combined.
Stir in cheeses and cooked veggies.
Pour into pie crust.
Cook in oven set at 350 degrees for 40 minutes (or until the center is golden).
Remove and place on wire rack for 10 minutes before serving.
Place pie crust on a pan Incase there is any that spills over.
You may have to put tinfoil around edges of the quiche towards end of cooking time to keep from burning. Ours was fine, but this may help.
1 1/4 c brown sugar
1/2 c veggie oil
2 t vanilla
1 c buttermilk
1 1/2 c diced rhubarb
2 1/2 c flour
1 t baking powder
1 t baking soda
1/2 t salt
Combine brown sugar,veggie oil, egg, vanilla and buttermilk until well combined. Stir in rhubarb.
In separate bowl stir flower, baking powder, baking soda and salt.
Combine all ingredients together.
Place into 18 muffin tins.
Add sugar topping (1 T melted butter, 1/3 cup sugar and 1 t cinnamon) to the muffins.
Bake 400 degrees for 15-20 minutes