I keep the ingredients to this salad on hand in the summer. It's a nice salad to eat on a hot summery day. I love the cucumbers and cashews in it. As you can see, it's not your Grandma's chicken salad!!! It's BETTER! Why it's practically slap your momma good!!! :)
Amy's Chicken Salad
3 chicken breasts
1/2 cup cucumber, peeled and seeded
1/3 cup mayonnaise
1/4 onion powder
1/2 cup chopped red apple
1/2 cup cashew halves
1/2 tsp. sugar
salt and pepper, to taste
Rinse chicken and place in a medium saucepan. Cover with water and sprinkle generously with lemon pepper. Cover and slowly simmer until tender. Remove from pan, cool, cube or shred and set aside.
Place mayonnaise in bowl. Place unpeeled, chopped apple in bowl and toss gently to coat all pieces with mayonnaise. Stir in sugar, onion powder, salt and pepper. Gently toss chicken into bowl. Cover and chill several hours.
JUST BEFORE SERVING: Stir in cucumbers and cashews. If you add them before this, the cucumbers will become mushy and the cashews will not stay crunchy.
Thursday, June 2, 2011
Creamy Cool Cucumber Soup
Here is another yummy summer chilled soup for the books. I love this soup.....cool as a CUCUMBER. Get it....he he....never mind. Anyway....it's cool and creamy (thus the name....geesh Amy....shut up already!). Ok, fine......on with the recipe:
Creamy Cool Cucumber Soup
3 cucumbers, peeled and seeded
1 medium onion, chopped
2 cups chicken broth
salt and pepper to taste
3 T white wine vinegar
1 clove garlic, chopped
2 cups sour cream
Combine the cucumbers, onion, and garlic in a food processor and blend until smooth. Adding a small amount of the chicken broth will help the vegetables blend more thoroughly. Pour pureed vegetables in a large bowl and add broth, sour cream, and viegar. Stir all ingredients together, mixing well. Cover and chill at least 3 hours or overnight. Season with salt and pepper, just prior to seerving.
Creamy Cool Cucumber Soup
3 cucumbers, peeled and seeded
1 medium onion, chopped
2 cups chicken broth
salt and pepper to taste
3 T white wine vinegar
1 clove garlic, chopped
2 cups sour cream
Combine the cucumbers, onion, and garlic in a food processor and blend until smooth. Adding a small amount of the chicken broth will help the vegetables blend more thoroughly. Pour pureed vegetables in a large bowl and add broth, sour cream, and viegar. Stir all ingredients together, mixing well. Cover and chill at least 3 hours or overnight. Season with salt and pepper, just prior to seerving.
Chilled Strawberry Soup
Yes, you read that right.....STRAWBERRY SOUP! Oh, this soup is devine. I look forward to Summer every year to make this soup. Of course you can make it anytime, but using fresh strawberries makes it that much better.
I have to admit....this is not my original recipe. *sigh* But WHO CARES??? LOL I received the recipe from the gal who ran a sweet little Tea Room in a local Amish community before she closed the doors and retired. If the house was burning I would run back inside for my recipe boxes and make sure this recipe was included. :) Delicious....sweet.....creamy........*sigh*
Oh yes, on to the recipe!!!! Here it is:
Strawberry Soup
(this recipe makes about 1 gallon of soup......feel free to cut it down if needed. Or eat it all. LOL)
2 1.2 lbs sour cream
2 1/2 pounds frozen strawberries
1/2 cup powdered sugar
1/2 cup vanilla (yes seriously........1/2 cup! LOL)
1/2 cup grenadine syrup
1 1/2 quarts half and half
Pour the first five ingredients in a blender and puree. Pour above mixture in a large container, add the half and half and stir. That's it! SIMPLE!!! Serve nice and cold.
I have to admit....this is not my original recipe. *sigh* But WHO CARES??? LOL I received the recipe from the gal who ran a sweet little Tea Room in a local Amish community before she closed the doors and retired. If the house was burning I would run back inside for my recipe boxes and make sure this recipe was included. :) Delicious....sweet.....creamy........*sigh*
Oh yes, on to the recipe!!!! Here it is:
Strawberry Soup
(this recipe makes about 1 gallon of soup......feel free to cut it down if needed. Or eat it all. LOL)
2 1.2 lbs sour cream
2 1/2 pounds frozen strawberries
1/2 cup powdered sugar
1/2 cup vanilla (yes seriously........1/2 cup! LOL)
1/2 cup grenadine syrup
1 1/2 quarts half and half
Pour the first five ingredients in a blender and puree. Pour above mixture in a large container, add the half and half and stir. That's it! SIMPLE!!! Serve nice and cold.
Alfredo Sauce
My friend Lisa loves Fettucini Alfredo, but listen to this............she gets her sauce FROM A JAR!!!! *SHOCK..............HORROR.............DISMAY* I know right???? How positively sinful. So, this is for you Lisa. LOL A homemade SIMPLE recipe for the best alfredo sauce (albeit NOT healthy) you have ever had. YUM!
This is a great multi-purpose sauce. Use it over pasta (YUM!), steamed vegetables, grilled chicken or shrmip, etc. I could eat this sauce all by itself with a spoon. LOL This sauce is so yummy, it will stick to your ribs (and possibly your thighs too).
Alfredo Sauce
1/4 cup butter
1 cup whole milk
1/2 tsp. basil
1/4 tsp. salt
1/4 tsp. freshly cracked black pepper
1/3 cup Parmesan cheese
1/4 cup flour
2T parsley
1/2 to 1 tsp. minced garlic
1 cup half and half
Melt butter in a medium saucepan. Add flour, and cook slowly for 4 minutes;whisk constantly. Add milk, parsley, basil, garlic, salt and pepper. Cook over low heat, stirring often. When sauce begins to thicken, add half and half, Parmesan cheese and cracked pepper. Stir together adn cook 5 to 10 minutes to allow flavors to blend.
This is a great multi-purpose sauce. Use it over pasta (YUM!), steamed vegetables, grilled chicken or shrmip, etc. I could eat this sauce all by itself with a spoon. LOL This sauce is so yummy, it will stick to your ribs (and possibly your thighs too).
Alfredo Sauce
1/4 cup butter
1 cup whole milk
1/2 tsp. basil
1/4 tsp. salt
1/4 tsp. freshly cracked black pepper
1/3 cup Parmesan cheese
1/4 cup flour
2T parsley
1/2 to 1 tsp. minced garlic
1 cup half and half
Melt butter in a medium saucepan. Add flour, and cook slowly for 4 minutes;whisk constantly. Add milk, parsley, basil, garlic, salt and pepper. Cook over low heat, stirring often. When sauce begins to thicken, add half and half, Parmesan cheese and cracked pepper. Stir together adn cook 5 to 10 minutes to allow flavors to blend.
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