I had poached three chicken breasts a few days ago and they needed to be
used. I chopped them, added some grated Vidalia onion (a tsp. or two at
most), chopped celery, and a handful of craisins. Hellman's Light Mayo
with maybe a bit less than a tsp. of curry powder and freshly ground
black pepper bound it all together.

With leftover sour cram cucumbers it made a tasty lunch.

Dinner tonight will be grilled spareribs.

gloria p
who thinks of Moosmeat every time I
think of spareribs

Gloria P wrote:
> I had poached three chicken breasts a few days ago and they needed to be
> used. I chopped them, added some grated Vidalia onion (a tsp. or two at
> most), chopped celery, and a handful of craisins. Hellman's Light Mayo
> with maybe a bit less than a tsp. of curry powder and freshly ground
> black pepper bound it all together.
>
> With leftover sour cram cucumbers it made a tasty lunch.

i like to doctor up the mayo first, with a bit of horseradish, olive
olil, minced garlic, and then lit it sit for a bit to let the flavors
blend before i add the other stuff.

harriet & critters

Gloria P said...

>
> I had poached three chicken breasts a few days ago and they needed to be
> used. I chopped them, added some grated Vidalia onion (a tsp. or two at
> most), chopped celery, and a handful of craisins. Hellman's Light Mayo
> with maybe a bit less than a tsp. of curry powder and freshly ground
> black pepper bound it all together.
>
> With leftover sour cram cucumbers it made a tasty lunch.
>
> Dinner tonight will be grilled spareribs.
>
> gloria p
> who thinks of Moosmeat every time I
> think of spareribs


Say it was on toast!?!

Was it on toast?



Andy

"mequeenbe.nospam" > wrote in message
...
>
>
> Gloria P wrote:
>> I had poached three chicken breasts a few days ago and they needed to be
>> used. I chopped them, added some grated Vidalia onion (a tsp. or two at
>> most), chopped celery, and a handful of craisins. Hellman's Light Mayo
>> with maybe a bit less than a tsp. of curry powder and freshly ground
>> black pepper bound it all together.
>>
>> With leftover sour cram cucumbers it made a tasty lunch.
>
> i like to doctor up the mayo first, with a bit of horseradish, olive
> olil, minced garlic, and then lit it sit for a bit to let the flavors
> blend before i add the other stuff.
>
> harriet & critters

That does sound yummy! I like to add a bit of Old Bay seasoning to chicken
salad. Never tried craisins in it. That doesn't really appeal to me, but I
don't like sweet and savory together.

Andy wrote:
> Gloria P said...
>
>> I had poached three chicken breasts a few days ago and they needed to be
>> used. I chopped them, added some grated Vidalia onion (a tsp. or two at
>> most), chopped celery, and a handful of craisins. Hellman's Light Mayo
>> with maybe a bit less than a tsp. of curry powder and freshly ground
>> black pepper bound it all together.

>> gloria p
>> who thinks of Moosmeat every time I
>> think of spareribs
>
>
> Say it was on toast!?!
>
> Was it on toast?
>
>
>
> Andy

No. We're trying to reduce carbs. Had toast with breakfast.

gp

Gloria P said...

> Andy wrote:
>> Gloria P said...
>>
>>> I had poached three chicken breasts a few days ago and they needed to
be
>>> used. I chopped them, added some grated Vidalia onion (a tsp. or two
at
>>> most), chopped celery, and a handful of craisins. Hellman's Light Mayo
>>> with maybe a bit less than a tsp. of curry powder and freshly ground
>>> black pepper bound it all together.
>
>>> gloria p
>>> who thinks of Moosmeat every time I
>>> think of spareribs
>>
>>
>> Say it was on toast!?!
>>
>> Was it on toast?
>>
>>
>>
>> Andy
>
> No. We're trying to reduce carbs. Had toast with breakfast.
>
> gp


Awww... dammit!

Bet it tasted great anyway!

Best,

Andy

On Sat, 26 Jul 2008 15:34:31 -0600, Gloria P >
wrote:

>
>I had poached three chicken breasts a few days ago and they needed to be
>used. I chopped them, added some grated Vidalia onion (a tsp. or two at
>most), chopped celery, and a handful of craisins. Hellman's Light Mayo
>with maybe a bit less than a tsp. of curry powder and freshly ground
>black pepper bound it all together.
>
>With leftover sour cram cucumbers it made a tasty lunch.

Mmmm. Sounds like my kind of chicken salad (except for the curry
powder).
>




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Gloria P" > wrote in message
. ..
>
> I had poached three chicken breasts a few days ago and they needed to be
> used. I chopped them, added some grated Vidalia onion (a tsp. or two at
> most), chopped celery, and a handful of craisins. Hellman's Light Mayo
> with maybe a bit less than a tsp. of curry powder and freshly ground
> black pepper bound it all together.
>
> With leftover sour cram cucumbers it made a tasty lunch.
>
> Dinner tonight will be grilled spareribs.
>
> gloria p
> who thinks of Moosmeat every time I
> think of spareribs
========
I do like the poached chicken for chicken salad also; I do it in the crock
pot the day before I make it. It is always moist and tender.
I usually add mayo, celery, sweet chopped pickles salt and pepper to mine.
When I don't add the chopped pickles I add halved green grapes with chopped
celery.
At my local super market they sell chicken salad with cooked cranberries and
finely chopped walnuts added; it is pretty good with the cranberries in it.
I would just used the canned if I tried it that way, and I might.

"Cheryl" > wrote in message
. ..
> "mequeenbe.nospam" > wrote in message
> ...
>>
>>
>> Gloria P wrote:
>>> I had poached three chicken breasts a few days ago and they needed to be
>>> used. I chopped them, added some grated Vidalia onion (a tsp. or two at
>>> most), chopped celery, and a handful of craisins. Hellman's Light Mayo
>>> with maybe a bit less than a tsp. of curry powder and freshly ground
>>> black pepper bound it all together.
>>>
>>> With leftover sour cram cucumbers it made a tasty lunch.
>>
>> i like to doctor up the mayo first, with a bit of horseradish, olive
>> olil, minced garlic, and then lit it sit for a bit to let the flavors
>> blend before i add the other stuff.
>>
>> harriet & critters
>
> That does sound yummy! I like to add a bit of Old Bay seasoning to
> chicken salad. Never tried craisins in it. That doesn't really appeal to
> me, but I don't like sweet and savory together.
>

We just got home from my sister's in Atlanta. She made chicken salad by
boiling chicken breasts and adding essentially nothing but salt, pepper,
seedless red grape halves and finely chopped celery. It was a LOT better
than mine made with roasted chicken.

"Gloria P" > wrote in message
. ..
>
> I had poached three chicken breasts a few days ago and they needed to be
> used. I chopped them, added some grated Vidalia onion (a tsp. or two at
> most), chopped celery, and a handful of craisins. Hellman's Light Mayo
> with maybe a bit less than a tsp. of curry powder and freshly ground black
> pepper bound it all together.
>
> With leftover sour cram cucumbers it made a tasty lunch.
>
> Dinner tonight will be grilled spareribs.
>
> gloria p
> who thinks of Moosmeat every time I
> think of spareribs

Grill some chicken breasts with the idea of using them in a salad. Adds a
new dimension to chicken salad.

BOB

Gloria wrote:

> I had poached three chicken breasts a few days ago and they needed to be
> used. I chopped them, added some grated Vidalia onion (a tsp. or two at
> most), chopped celery, and a handful of craisins. Hellman's Light Mayo
> with maybe a bit less than a tsp. of curry powder and freshly ground
> black pepper bound it all together.
>
> With leftover sour cram cucumbers it made a tasty lunch.

Lin and I went to the Courtland Pear Festival last Sunday, so we had some
pears to use up. I made chicken salad with chopped pears, blue cheese,
pecans, celery, mayo, salt, and pepper.

I had it on multi-grain toast (because toasted Truckee Sourdough Company
multi-grain bread is awesome, and almost a meal in itself), but it would
have also been good wrapped in lettuce.

Bob

On Wed 30 Jul 2008 09:44:23p, Bob Terwilliger told us...

> Gloria wrote:
>
>> I had poached three chicken breasts a few days ago and they needed to be
>> used. I chopped them, added some grated Vidalia onion (a tsp. or two at
>> most), chopped celery, and a handful of craisins. Hellman's Light Mayo
>> with maybe a bit less than a tsp. of curry powder and freshly ground
>> black pepper bound it all together.
>>
>> With leftover sour cram cucumbers it made a tasty lunch.
>
> Lin and I went to the Courtland Pear Festival last Sunday, so we had some
> pears to use up. I made chicken salad with chopped pears, blue cheese,
> pecans, celery, mayo, salt, and pepper.
>
> I had it on multi-grain toast (because toasted Truckee Sourdough Company
> multi-grain bread is awesome, and almost a meal in itself), but it would
> have also been good wrapped in lettuce.
>
> Bob
>

Sounds very good!

--
Wayne Boatwright
-------------------------------------------
Wednesday, 07(VII)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I'm not lost, I'm 'locationally
challenged.'
-------------------------------------------

Wayne replied:

>> Lin and I went to the Courtland Pear Festival last Sunday, so we had some
>> pears to use up. I made chicken salad with chopped pears, blue cheese,
>> pecans, celery, mayo, salt, and pepper.
>>
>> I had it on multi-grain toast (because toasted Truckee Sourdough Company
>> multi-grain bread is awesome, and almost a meal in itself), but it would
>> have also been good wrapped in lettuce.
>>
>
> Sounds very good!

Thanks, Lin and I both liked it. We've had a couple very good light dinners
since getting back from our travels last week:

1. We had a leftover grilled strip steak. We sliced it thinly and put it
onto a salad with arugula, lettuce, halved cherry tomatoes, and Gorgonzola.
The salad was dressed with "Marie's Spinach Salad" dressing, which is a kind
of light (slightly sweet) vinaigrette.


2. I made pizza marguerite (using the pizza dough recipe in _Baking With
Julia_, cherry tomatoes, and fresh mozzarella). It was accompanied by a
salad which contained leaf lettuce, tomatoes from our garden, crisp bacon,
Parm-Reggiano cheese, and edamame.


3. Last Saturday's episode of "America's Test Kitchen" dealt with grilled
Cornish hens. Since we just happened to have a couple of them in the
freezer, Lin grilled them and they came out perfectly. With it, we had pasta
(a mixture of penne and radiatore) with basil, roasted zucchini, olives, and
sun-dried tomatoes, dressed with lemon juice, extra-virgin olive oil, salt,
and pepper. I made lemonade with a basil simple syrup, and we also had some
locally-made rosemary ciabatta which we dipped in balsamic vinegar and
extra-virgin olive oil.

I had some leftover pizza dough, so I used it as the starter for the
Mixed-Starter Bread from _Baking With Julia_. I miscalculated how long it
takes to make, so I got very little sleep before coming in to work
tonight -- but I'm sure it was worth it!

Next on my list of things to make is some kind of frozen strawberry thing.
We bought some local strawberries on Tuesday, but they wilted almost
immediately, so rather than having them uncooked (which is how I leave them
for a strawberry tart), I'll have to cook them. I like the combination of
strawberries, sour cream, and brown sugar, so maybe I'll make an ice cream
using those flavors. Or maybe I'll slice them, cook them with red wine,
lemon juice, sugar, and black pepper, then strain and make a sorbet.


Bob, still looking forward to the first BLT of the summer

On Wed 30 Jul 2008 10:35:59p, Bob Terwilliger told us...

> Wayne replied:
>
>>> Lin and I went to the Courtland Pear Festival last Sunday, so we had
>>> some pears to use up. I made chicken salad with chopped pears, blue
>>> cheese, pecans, celery, mayo, salt, and pepper.
>>>
>>> I had it on multi-grain toast (because toasted Truckee Sourdough
>>> Company multi-grain bread is awesome, and almost a meal in itself),
>>> but it would have also been good wrapped in lettuce.
>>>
>>
>> Sounds very good!
>
> Thanks, Lin and I both liked it. We've had a couple very good light
> dinners since getting back from our travels last week:
>
> 1. We had a leftover grilled strip steak. We sliced it thinly and put it
> onto a salad with arugula, lettuce, halved cherry tomatoes, and
> Gorgonzola. The salad was dressed with "Marie's Spinach Salad" dressing,
> which is a kind of light (slightly sweet) vinaigrette.

A great use of leftover steak! I'll have to try that dressing. I've seen
it in the store, and have used other varieities of Marie's dressings, but
not this one.

> 2. I made pizza marguerite (using the pizza dough recipe in _Baking With
> Julia_, cherry tomatoes, and fresh mozzarella). It was accompanied by a
> salad which contained leaf lettuce, tomatoes from our garden, crisp
> bacon, Parm-Reggiano cheese, and edamame.

I almost never eat pizza without salad on the side. And fresy mozzarella
makes a world of difference on pizza.

> 3. Last Saturday's episode of "America's Test Kitchen" dealt with
> grilled Cornish hens. Since we just happened to have a couple of them in
> the freezer, Lin grilled them and they came out perfectly. With it, we
> had pasta (a mixture of penne and radiatore) with basil, roasted
> zucchini, olives, and sun-dried tomatoes, dressed with lemon juice,
> extra-virgin olive oil, salt, and pepper. I made lemonade with a basil
> simple syrup, and we also had some locally-made rosemary ciabatta which
> we dipped in balsamic vinegar and extra-virgin olive oil.

I haven't made Cornish hens in a very long time, and have never grilled
them. I've got to give this a try. Sounds like a lovely meal.

> I had some leftover pizza dough, so I used it as the starter for the
> Mixed-Starter Bread from _Baking With Julia_. I miscalculated how long
> it takes to make, so I got very little sleep before coming in to work
> tonight -- but I'm sure it was worth it!
>
> Next on my list of things to make is some kind of frozen strawberry
> thing. We bought some local strawberries on Tuesday, but they wilted
> almost immediately, so rather than having them uncooked (which is how I
> leave them for a strawberry tart), I'll have to cook them. I like the
> combination of strawberries, sour cream, and brown sugar, so maybe I'll
> make an ice cream using those flavors. Or maybe I'll slice them, cook
> them with red wine, lemon juice, sugar, and black pepper, then strain
> and make a sorbet.

My mother would always use the less than perfect strawberries in a baked
strawberry pie, which is one of my favorites. Sometimes I sacrifice
perfectly fresh berries to make one. :-)

> Bob, still looking forward to the first BLT of the summer

I beat you to it! Our neighbor has wonderful tomatoes growing in the
garden, and we were gifted with half a dozen week before last. Nothing
like a vine-ripened tomato. I made a trip down to The Pork Shop to buy
their locally cured bacon. I baked two loaves of my grandmother's recipe
for "white loaf bread", and had lettuce from the supermarket. A good BLT
is at the top of my list for sandwiches.

Cheers!

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/31(XXXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Get up Dog Boy! Show them where you
come from, show them where you're going!
-------------------------------------------