Mama's Pecan Chicken Salad!

 

 

 My mother makes the best "Pecan Chicken Salad"!  She and one of her sisters used to own a restaurant and this was always one of their biggest sellers at lunch.  They usually sold this as a salad plated with fresh fruit around it.  I love it like that, but it's also really good on a fresh croissant as a sandwich.  This is so much better than any you can buy already prepared, unless you do get it at a deli or restaurant where they make it fresh daily and it's so easy, why not make it yourself for half the cost!  Here is what you will need:

 

4 cups cooked chicken breast meat, chopped or 2 (15oz). cans all white chicken  (SAM's sells some that is really good)

1 1/2 cups sliced seedless grapes (red or white)

3/4 cup chopped celery

1 Tbs. sugar

1 Tbs. Worcestershire sauce

1 Tbs. lemon juice

3/4 cup pecans

1 cup mayonnaise

Mix all ingredients and stir together. This chicken salad is so good with fresh fruit or on croissants as a sandwich.

 

 





Chicken Club Ring!

This "Chicken Club Ring" is a recipe that I originally saw at a Pampered Chef party, but I have modified it quite a bit to suit the tastes of my own family!   This looks impressive to serve, but it's actually very easy!  It makes a great party appetizer or it's good to serve along with soups or with salad for  lighter supper or for a luncheon.   I also do this in a Beef Taco Ring,  which is very good as well.  I think I might like the chicken one better though!   Here is what you will need: 

2 cups cooked chicken breast meat, chopped fine

1/2 cup mayonnaise

1/2 tsp. Dijon mustard

4 oz. cream cheese, softened

1 Tbs. dry Ranch dressing mix

1 cup shredded cheddar cheese

4-5 slices crisp cooked bacon, crumbled

1/4 cup sliced green onion, including some of the green blades (optional)

8 slices Swiss or Provolone cheese slices, cut in half

2 cans refrigerated crescent rolls

Dice the chicken in a fairly small dice.  Not as fine as for chicken salad, but small.  In a bowl mix the mayonnaise, mustard, cream cheese, and Ranch dressing until smooth.  Mix in the chicken.  Stir in the cheddar cheese, crumbled bacon and green onion.  Mix just until blended. 

On a pizza pan or large oven proof platter, arrange the crescent roll dough in a circle with the pointed ends outward and overlapping the wide ends somewhat. I like to spray it lightly with nonstick spray.  With an ice cream scoop, scoop mounds of the chicken mixture evenly around the ring.

Place a half slice of the Swiss or Provolone cheese on each mound of chicken mixture.

Bring the crescent roll dough up and over the filling and press to sort of lightly seal it.

Place in a 375 degree oven for approximately 25 minutes or until lightly browned.

Cut between the crescent rolls with a pizza cutter to serve!  I used a large square Temptations platter, because you can put it in the oven, so my ring took on a slightly more square shape, but I liked it!

If you are serving this for a party or special occasion, you can dress up the platter with some lettuce, watercress and cherry tomatoes, which looks really pretty!  I just put some honey mustard dressing in the center!  You could also used ranch dressing!



Mama's Pecan Chicken Salad!

 My mother makes the best "Pecan Chicken Salad"!  She and one of her sisters used to own a restaurant and this was always one of their biggest sellers at lunch.  They usually sold this as a salad plated with fresh fruit around it.  I love it like that, but it's also really good on a fresh croissant as a sandwich.  This is so much better than any you can buy already prepared, unless you do get it at a deli or restaurant where they make it fresh daily and it's so easy, why not make it yourself for half the cost!  Here is what you will need:

4 cups cooked chicken breast meat, chopped or 2 (15oz). cans all white chicken  (SAM's sells some that is really good)

1 1/2 cups sliced seedless grapes (red or white)

3/4 cup chopped celery

1 Tbs. sugar

1 Tbs. Worcestershire sauce

1 Tbs. lemon juice

3/4 cup pecans

1 cup mayonnaise

Mix all ingredients and stir together. This chicken salad is so good with fresh fruit or on croissants as a sandwich.

Mama's Old Fashioned Chicken Salad!

"Mama's Old Fashioned Chicken Salad" is the chicken salad I grew up with and I loved it then and I still do!    While I do love Mama's Pecan Chicken Salad also, sometimes I just want this old fashioned kind of chicken salad.  You just can't buy chicken salad that tastes this good!  Here is what you need for this:

4 cups cooked chicken breast, diced fine

3 hard cooked eggs, diced fine

1 cup celery, diced fine

1/2 cup sweet pickle relish or finely diced sweet pickles

1 1/2 tsp. salt

1/4 tsp. pepper

1 Tbs. lemon juice

3/4 cup mayonnaise

Combine all of the ingredients in a bowl until blended.  I like everything diced fairly fine for this, but a food processor over does it for me, so I just use my little Pampered Chef food chopper so I can control how much I dice it all.  Cover and chill. 

  

My favorite way to serve is on a grilled sandwich, but it's also great on crackers or stuffed into a fresh tomato! 



Mama's Pimento Cheese!

My mother makes the best pimento cheese ever.  Now, I know we all think our mothers or grandmothers or whatever made the best this or that and to us they did or still do.  Sometimes we think this because they introduced us to these certain foods or because of the love that went into making these foods.  However, sometimes, it's really because they make it better than everyone else.  I think that is the case with this pimento cheese recipe. I just never like any better than this. 

 Here is what you will need for this:

Ingredients:

5 cups grated American Cheese

1 cup Miracle Whip (can use mayonnaise if you prefer)

2 tsp. sugar

2 tsp. Worcestershire sauce

1/4 cup chopped pimento

Mix the first 4 ingredients well and stir the pimento in last. This is one of two recipes Mama uses Miracle Whip in instead of mayonnaise and according to her, it's part of the secret to the taste.  I have tried making it with mayonnaise and she is right, it's not as good for some reason.   If you are one of the mayonnaise only types, who gets a little crazy about it, use mayonnaise.   Chill before serving.





Cheeseburger Quesadillas!

As you all know, I love Mexican food!  My family likes it also, but because they are picky eaters in some ways, they like it to be sort of Americanized or scaled down in the spiciness and ingredients.

 I have even gotten Mr. Sweet Tea, who is my biggest challenge, when it comes to new things, to eat several recipes with a Mexican flair to them!   This makes me happy, because then I don't end up cooking two different meals as much!!!   

These "Cheeseburger Quesadillas" was an idea I had that I thought would please everyone and it did!!!    These are so easy and they are perfect for feeding picky husbands, teenagers, or kids of any age really!!!    I mean who doesn't love a cheeseburger??? 

 These are great served with soup or serve them with fries like you would a cheeseburger!  They are great for lunch or supper!   They are quick, easy and yummy!!! 

Here is what you will need:

2 lbs. ground beef or chuck, browned
1/2 cup ketchup
2 tsp. yellow mustard
1 Tbs. Worcestershire sauce
seasoned salt to taste
black pepper to taste
8  (8 inch) flour tortillas
4 cups shredded cheddar cheese or a cheddar jack blend
4 Tbs. butter, divided


In large skillet, brown the ground beef until completely browned.  Drain excess grease.  Add the ketchup, mustard, Worcestershire sauce, seasoned salt and black pepper!   Stir to combine and bring to a boil for just a few minutes.  Simmer until the mixture thickens.  Be sure to stir so it doesn''t stick. 

Melt one tablespoon of butter in a large flat skillet or on a griddle.  Place one flour tortilla on the pan.  Your heat should be on about medium. 

Sprinkle with 1/4 of the ground beef mixture and then top with 1 cup of cheese.

Lay another flour tortilla on top and press down with a spatula to help melt the cheese so they stick together and make turning easier.

When it's brown on one side, carefully flip it over with a wide spatula and brown on the other side.

When it's nice and brown, remove to a plate or cutting board and cut in fourths.  This is really easy if you use a pizza cutter!   Repeat with the rest of the ingredients until you have 16 wedges!!! If you are cooking for  two or three people, you could cut this recipe in half!

Top with dill pickles if you are a pickle lover!!!  These are really yummy with chili!!!  

Hot Dog Chili Sauce!!!

Sometime there is nothing better than a good chili dog!  However, I find the canned chili dog sauces available to be lacking for the most part.   That is why I usually make my own.  It's so easy and tastes so much better.  This sauce can be doubled and then froze for future use also which is nice.

 Here is what you need:

1 lb. ground chuck or ground beef

1 small sweet onion, diced fine

1 tsp. salt

1/2 tsp. black pepper

1/4 tsp. garlic powder

1 Tbs. chili powder

1/2 tsp. cumin

1  (15 oz.) can tomato sauce

1/4 cup ketchup

2 Tbs. brown sugar

dash of hot sauce to taste

1 (15 oz.) can chili beans (optional)

Brown the ground chuck along with the diced onion in a skillet.  Drain excess grease.  Add the seasonings, tomato sauce, ketchup, brown sugar and hot sauce.   Mix well and bring to a boil.  Reduce heat to simmer.  If you are adding the beans add them now.  Beans are optional.  Some people like a plain, beanless hot dog chili.  We like the beans in it so I add them.  Leave this uncovered and simmer until it thickens up, then it's ready to use.   

This sauce is great on hot dogs, brats, smoked sausages, whatever.  I also use it on nachos, baked potatoes, tater tots, and chili cheese fries!   It's very versatile.  

Slow Cooker Spicy Italian Beef

This is not exactly a southern recipe, but it is one my family favorites.  I have tried around a half dozen different recipes for Italian beef that call for different cooking methods,  but this recipe gets the best results and is a mixture of several of the best recipes with a few additions of my own.  It's so simple to throw in the slow cooker the night before.

Here is what you will need for this:

4-6 lb chuck roast

1 envelope au jus mix

1 envelope Italian dressing mix

1 envelope onion soup mix

1/2 jar peperoncini pepper rings with juices

1 cup water

1 Tsp. Tony Chachere's Cajun Seasoning
Swiss or provolone cheese slices
Hoagie rolls

Sprinkle roast with pepper, salt and garlic salt on each side then sear and brown on both sides in about 1 Tbs of oil and 1Tbs of butter.  Do this in a nonstick skillet.  Once browned place in slow cooker sprayed with nonstick cooking spray for easy cleanup.  Deglaze the skillet with a cup of water over high high and pour this over the roast.  You can skip this step and just put the roast right in the slow cooker without browning it, but I think it does enhance the flavor.

Sprinkle the Tony Chachere's seasonings over the roast, all three of the envelopes of seasoning mixes, and some additional pepper.

Add a 1/2 jar of the peperoncini peppers and about 1/2 of the pepper juice over top.  Pour 1 cup water around the edges of the roast.

After 8 - 10 hours on low or overnight, remove the meat and shred.  return to slow cooker in the spicy au jus. 

Now it's time to make the sandwiches.  Split your hoagie buns and I like to toast them slightly in the oven.  They will hold up to the juices of the sandwich better.

Now pile on the meat and cheese.  Run back in the oven until the cheese melts or in the microwave for about 30 seconds.

If you like extra spice add more peperoncini rings.  You can also serve some of the au jus on the side for dipping!!!

Spicy Italian Beef right here in southern Kentucky!

Chicken Philly Hoagie!

This "Chicken Philly Hoagie" puts a little different spin on a Philly cheesesteak that is usually made with beef.  This is so yummy.   You won't believe how good it is.  It's also a huge sandwich. I could only eat a half of one at one time.  I save the other half and it was still good reheated for lunch the next day.   This is another perfect football food recipe.  For a large group, you could use longer French bread loaves and make bigger sandwiches cut in several pieces for easier handling. 

 Here is what you will need:

4 boneless, skinless chicken breasts cooked and sliced thin
4 hoagie or sub rolls
4 oz. cream cheese softened to room temperature
1 Tbs. dry Ranch dressing mix
1 green or red bell pepper, sliced in thin strips
1 large sweet onion, sliced and separated in rings
8 slices of bacon, cooked crisp
8 slices Swiss or Provolone cheese

I seasoned my chicken breasts with some Montreal chicken seasoning, seasoned salt and pepper.  Then I put a little pat of butter on each one and just baked them in the oven until done.  Let them cool a bit before slicing thin across the grain.  You can also use grilled chicken breasts or cook them stovetop. Leftover chicken breasts are great for this or if you want to go the easy route use a rotisserie chicken.

Mix the cream cheese with the dry ranch dressing mix until well combined.  Split the rolls and spread the cream cheese on the bottom of each one.

Pile the chicken slices up on the cream cheese layer.

Lay two slices of bacon on each sandwich.

Stack the bell pepper and onion rings on the bacon.  I leave mine raw, because I like the crunch, but you could saute them in a little butter if you want it more traditional.

Place two slices of the cheese on each sandwich.  When it melts it sort of seals the deal and keeps everything in place.

Place the top on it and you might want to secure it with a couple of toothpicks.

Wrap each sandwich tight in foil and place in a preheated 375 degree oven for about 15 minutes.

When you remove from the foil, you will have a  ooey gooey cheesy wonderful sandwich!  These are amazing! 



Funeral Sandwiches!

These yummy little bundles of goodness got their unusual name, because in the South, when someone dies you can guarantee that some sweet person will show up either at the funeral home or at the families house with  a warm pan of these little sandwiches.  Actually, the first time I had them, years ago was at the funeral home.   Of course, these are also great to serve for parties and other events.  They disappear fast! 

 Here is what you will need:

12 Kings Hawaiian Dinner rolls (could substitute another good dinner roll)
1/3 cup mayonnaise
12 slices thinly sliced deli ham (Black Forest or Honey Ham is best)
12 slices Swiss cheese
1/2 cup butter, melted
1 tsp. yellow mustard
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
2 tsp. poppy seeds

Cut the rolls in half with a serrated knife.  Spread each half with mayonnaise.  Place a slice of ham and a slice of Swiss cheese on each roll and cover with the other half.  Place in a 9"x13" baking dish. 

In a bowl, combine the butter, yellow mustard, Worcestershire sauce, garlic powder, and poppy seeds.  Pour over the tops of the sandwiches.  Cover the dish with foil.  Allow to sit and soak up the sauce on the counter for about 15 minutes. 

Preheat your oven to 350 degrees.  Place the baking dish on the center rack and bake for 15 minutes.

Uncover and bake for 5 more minutes or until lightly browned.  The cheese will be melted and ooey gooey and they are yummy!  Double the recipe if you are making for a larger party or crowd!

Pizza Crescents!

This is a simple little recipe really, but the results are so yummy!   It turns canned crescent rolls plus a few other ingredients into something so good!  

These are great served with pasta or soup or as an appetizer.  Two of them are also a good lunch!  The kids will love these for an after school snack and they can even assemble their own.  

 Here is what you will need:

1 can crescent rolls (I used Pillsbury)

1 cup pepperoni slices

1 cup shredded Mozzarella cheese

1/3 cup grated Parmesan cheese

garlic powder

1 cup pizza sauce or marinara sauce, warmed for dipping

Preheat oven to 375 degrees.

Separate the rolls into triangles. Place about three pepperoni slices at the end of the widest part of the triangle. Sprinkle with Mozzarella cheese and a little of the Parmesan cheese. Then roll them up.  You need to roll them pretty tight so the cheese doesn't leak out.  Place them with the pointed end down on a cookie sheet.  I lined my cookie sheet with nonstick foil, which is the best thing ever.  If you don't use that you might want to spray your cookie sheet lightly with nonstick spray. 

Sprinkle the tops with a little garlic powder and little more Parmesan!  Place in a 375 degree oven and bake for 13-15 minutes or until browned.

The cheese will be ooey gooey!  Place on a serving plate with the warmed pizza sauce or marinara sauce for dipping.

These are so good and you can add other ingredients you might like...browned sausage or beef, olives, jalapeno, or mushrooms!  Get creative!!! 





BBQ Meatball Sliders!!!

I think I now have a favorite sandwich!  This will rank in my top 5 for sure!  These little "BBQ Meatball Sliders" are perfect football food or really anytime food!  They are great with a nice bowl of homemade soup also!

The homemade meatballs are to die for and you will be surprised how easy this all is to put together. I made these start to finish in less than an hour.

 Here is what you will need!

1 1/2 lbs. ground chuck or ground beef
1 egg
1 /2 cup Italian seasoned bread crumbs (can use plain)
1/4 cup grated Parmesan or Romano cheese
2 Tbs. milk
2 Tbs. bbq sauce (whatever your favorite is)
1 Tbs. Worcestershire sauce
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
dash of hot sauce (optional)
2 cups BBQ sauce (again whatever you prefer)
1/4 cup brown sugar
1 Tbs. Worcestershire sauce
1/4 tsp. garlic powder
dash hot sauce (optional)
8 slices Swiss or Provolone cheese
1 pkg. mini sub rolls (contains 8 rolls)

In a mixing bowl, combine ground chuck,  egg, Italian bread crumbs, Parmesan cheese, milk, 1 Tbs. BBQ sauce, Worcestershire sauce, seasoned salt, black pepper, garlic powder and a dash of hot sauce.  Mix this together until everything is incorporated, but do not over mix it.  If you over mix meatballs, they get too tight and sort of come our dry and tough. 

With a cookie scoop or tablespoon scoop about 2 Tbs. for each meatball and roll into a nice round ball.  You don't want huge meatballs for these, because the buns are small and they will be hard to keep on the bun.  This should make about 16 meatballs.  Place them on a cookie sheet lined with aluminum foil and sprayed with a little nonstick spray.  I like to use Reynolds nonstick.   Place in a preheated 375 degree oven for 20 -25 minutes, carefully flipping them over halfway through cooking.  They do best on the top rack of the oven.

In a large skillet over medium heat combine the 2 cups barbeque sauce, 1/4 cup brown sugar, 1 Tbs. Worcestershire sauce, garlic powder and a dash of hot sauce if you like a little kick.  Add the cooked meatballs to the skillet, everybody in the pool,  and toss them in the sauce to coat them all over.  Bring this up to a boil, then reduce heat and simmer for 15 minutes or so covered.  This allows the sauce to thicken and really infuse the meatballs with the flavor! 

To make your sandwiches place two meatballs on each mini sub roll and top with a slice of cheese.  Run under the broiler in the oven or microwave to melt the cheese.  You can add whatever you like to these...onion, pickle, even some slaw would be good. 

This will make about 8 sandwiches this size or you can use the Kings Hawaiian Dinner rolls or Sarah Lee Dinner size rolls and only use one meatball per slider and it will make 16 smaller sliders.  If you are serving these for a party, you could also put the meatballs and sauce in a slow cooker on low and let each guest make their own slider!   These are absolutely delicious, so make plenty!!!

Baked Italian Sandwich!

This is a delicious hot sandwich you layer and then bake in the oven.  It's excellent served with soups or just with chips or a salad for lunch!  You can also cut this in smaller squares and serve it as a party appetizer!  This would be a great Super Bowl Party recipe!   You can even double it and place it in a 9"x13" baking pan for a larger crowd!  We really loved this! 

 Here is what you will need:

1 can refrigerated crescent rolls (I used Pillsbury)

1/2 lb. deli turkey sliced thin

1/2 lb. deli ham sliced thin

8 oz. pepperoni slices

8 slices Provolone or Swiss Cheese

1/2 cup shredded Parmesan or Romano cheese, divided

4 eggs, beaten

1/2 tsp. Greek seasoning or Italian seasoning (I used Greek)

Preheat oven to 350 degrees.

Spray a 9"x9" baking dish with nonstick spray.  Open the crescent rolls and separate into two squares. Place one in the bottom of the baking dish, pressing the cuts in the rolls together and spreading to the sides of the dish.  It should be about the right size.

Layer half the turkey, half the ham, half the pepperoni slices and 4 slices of the cheese on top of the dough.  Sprinkle with half the Parmesan or Romano cheese.

In a bowl beat the eggs and the Greek or Italian seasoning together.  Pour half of this mixture over the first layers.  Continue to layer the rest of the turkey, ham, pepperoni and 4 slices of the cheese.  Cover with the other half of the crescent roll dough.  Pour the rest of the beaten egg mixture over the top.  Sprinkle the top with the rest of the Parmesan or Romano cheese.  Cover tightly with foil and place in the oven for 30 minutes. 

 Uncover and bake for an additional 20 minutes or until lightly brown on top. Remove from oven and allow to set for about 10 minutes!

Cut down the middle and then across three times to make six servings.  If you are serving this for an appetizer, cut each serving in half again!  Serve warm! 

These are so delicious and you can substitute other sandwich ingredients you like or have on hand...salami or roast beef would be great!