I purchased my current RV at the end of 2017. After I retired, I took the RV on its initial cruise from North Alabama to Florida to visit a relative. They were going to install a 50 amp hookup so I could hang out in their driveway – a common occurrence in non-HOA neighborhoods in Florida.
The two routes available were 1) I-65 S and then pick up I-10 or 2) I-65 S to Birmingham and then I-20 E through Atlanta. I chose the Atlanta route with an overnight stop just south of the city. (Note: I-20 is in bad repair. It rattled my teeth and made me wince for my beautiful new RV).
I started out later than planned and my drive was slower than expected so I was greeted with the horrendous Atlanta rush hour. An hour later I reached the southern edge of the city; Rattled and tired, I decide to gas up before hitting the campground for the night.
Pulling off an exit, I turn into a convenience store station on my left. Entering the pump area – Cruuuuunch Scrape Bang! Heart racing and unable to stop quickly, I went ahead (scraping continuing) and stopped at the pumps. What had I done?
After a couple of minutes, I disembarked to face the damage. I had caught the RV’s awning arm on the station’s cement awning post. The RV awing arm was hanging off, the RV awning itself was threatening to fall off, the right back side of the vehicle body was scraped and the tail light was broken. I probably stood there with my hand on my stomach and tears in my eyes for a couple of minutes — seeing imaginary $$ floating off the damaged RV. A couple of guys came over and said something like ‘Whoa!’.
RV awning damage
Remember, I’m by myself (well, the dogs were with me), sitting at a convenience store at the edge of south Atlanta – a little scary. I was afraid to drive it as the whole awning looked like it would fall off any second – I could imagine the highway wreck that would cause. I was hoping to get an escort to the nearest RV dealership to keep traffic away in case the awning did fall off on the drive. I called everyone – wrecker companies, police, fire department – no help. So, my son drove to sit with me until morning. He would provide the escort. It was a 24-hour convenience store – interesting goings on. A drunk guy came over in the morning and offered to rip it off for me. I politely declined the offer and he wandered off.
5 months later, I was able to retrieve my repaired RV from sick bay and truly begin my RV’ing adventure. 5 months you ask – umm yes. That’s all I’ll say about that experience (insurance, repairs, parts, etc).
So what is the confession? I should have recognized that I was tired and rattled after going through the Atlanta rush traffic. I had enough gas to get to the campground. It was a bad decision to stop for gas at that convenience station. Safety was not uppermost in my mind at that moment.
Camping, I love camping. I camped with my friends as a teenager, in the military (think MASH type tents), under the stars (unplanned young adult craziness), and with my children, in tents, a popup camper, and a Class C RV. When my kids became teenagers, they didn’t want to camp with the parents (how lame, right?) – so no camping for many years.
While contemplating my future, about a year before I retired, I thought ‘Camping! But hmmm, now I’m a little older and single’. Fear caused me to hesitate; I debated for a couple of months. Then the weather turned warm and camping with perhaps a new lifestyle called to me.
Down to dealer I went with indecision stalking me every mile (it wasn’t very far :)). I purchased a Class C motorhome. While waiting to pick it up, I met a couple of ladies. They gave me a great tip for connecting the water hose to the inlet port – the brass elbow. It takes the strain off the RV part and easier to connect. The elbow I bought is here
I took the Class C out a few times and it was in the shop more than in the campground. I won’t complain too much about it; I just traded it in. I gritted my teeth and my pocketbook and bought a Class A.
So, here I am in my RV updating my web pages. I’ll share tips and recco’s on some products I’ve tried. For example, along with the brass elbow, I bought a water pressure regulator. If the campground’s water pressure is too high, it could blow out the water lines in the RV. The regulator I bought is here
I’m still a little fearful – can I manage it? I am 58 now – a little arthritic and etc. But yes – I did get an RV. Should I have? We’ll see.
Next on my canning list was spaghetti sauce. I didn’t want to make a large batch on my first attempt. Here is my recipe:
10 lbs Tomatoes
2 lbs Ground Bison
1/4 c Chopped Fresh Basic
1/4 c Brown Sugar
1 tsp Ground Rosemary
2 cloves Minced Garlic
2 tsp Salt
1 tsp Black Pepper
1 tsp Oregano
1 c Diced Sweet Onion
Deep red, slightly soft tomato!
Fresh leafy basil, sweet onions, ground rosemary, garlic, brown sugar, salt, pepper, oregano – is there anything better? Fragrance drifting through the house while it reduces. I didn’t follow any one recipe for this sauce – rather just cooked the tomatoes and pressed it through a sieve to remove the peels and seeds. This left a thick juice that needed to be reduced. So I put that into a large pan and added everything except the bison and 1/2 cup onion. This was brought to a slow boil and left to reduce.
Next I cooked the bison with the remaining 1/2 cup onion. This was drained and added to the reduced sauce. Your choice – or leave it out if you just want the sauce.
The sauce was now ready to can.
Prior to making the sauce, I prepared all my canning equipment – the canner, jars and lids. As this sauce contained meant, it needed to be pressure canned. This was going to be my first use of the pressure function of my canner – I’d always been wary of using pressure cookers.
Following the instructions in the book, I placed the rack in the bottom of the canner, filled it with 3 inches of water and starting heating it.
Next, I filled the jars with the hot sauce using a funnel. Remember to run a spatula around the inside wall of the jar to get the air bubble out of the jars. Leave about an inch of head space in the jar.
Ready to Fill Jars
After filled the jars, wiping the rims, placing the lids and the rings on the jars, I put them into the canner and closed the lid. This sauce needed to process for 60 minutes at 10 pounds of pressure. Steam has to vent for 7 minutes prior to putting the regular weight onto the unit. After placing the weight onto the canner, the pressure rises inside the canner.
Watch it until it gets to 10 pounds and then turn the heat down to maintain the 10 pounds. Make sure you read the instructions when using pressure canners! After reaching 10 pounds, you can start the 60 minute timer count down.
After 60 minutes, turn the heat off and let it set until the pressure reads 0. Then take the lid off and remove the jars. You should hear the distinctive sealing ping in a couple of minutes after lifting the canner lid.
Well, actually restarted. My mother had a large garden for a number of years in the great state of Ohio. (Best tomatoes are grown in Ohio – IMO). We also had several fruits growing in the yard – strawberries, raspberries and black berries. She made jellies and jams with the fruit and canned the veggies. I recall one bad experiment — she tried to make ketchup. She reduced and reduced – and burned it. Smelled very bad; that batch was thrown away. I’d helped her with the canning process – mostly washing the jars and watching the timer – and keeping my brothers out of the kitchen. Good memories.
I’d been wanting to do some canning and when I saw those plums, I decided to go for it. So I fired up Amazon and ordered jars and tongs. I also ordered the smaller All American Pressure Canner. This one can handle pint and quart jars. You can also use it as a pressure cooker.
I’ve always wanted to experiment with the pressure cooker but have been a little afraid of it. This model has a couple of safety features that I liked. As I wrote in my last post, you don’t need the pressure component for jellies and jams – which is good because I’m still working up to using the pressure part.
Using the recipe in the Ball book, here are the steps I used to make 8 pints of Plum Jelly:
Step 1: Gather the equipment and ingredients. This included purchasing the jars, canner, jar labels, plums, lemons, sugar and pectin. You’ll need a small pan in which to warm the lids and rings and a large pot in which to make the jelly. You should also have tongs, jar holders, oven mitts, paper towels or washcloth, towel (or silicon mat), wire rack, a ladle and funnel.
Step 2: Make the juice. Following the juicing steps in my last post. You can do this ahead of time and store the juice in the refrigerator until ready to use – the sooner the fresher tasting.
Step 3: Prepare the jars and lids. First wash them; you can run the jars through a dish washer cycle if you wish. Fill the small pan with about 2 inches of water and add the lids and bands. Set on low heat on back burner – this is just to keep them warm – don’t boil them. Next, put the rack in the canner and fill the canner about half full of water and set on a big burner on high heat. Fill the jars with warm water and set them in the canner – do not let the jars touch. The water should cover the jars.
Step 4: Prepare the work area. Not that the other steps aren’t important but this is very important for speed and also safety. I am lucky in that I have a large straight path from from stove burners to the sink to the rest of the counter. So I am able to line up everything. I set a towel on my counter (you could probably use a silicon mat as well) to hold the filled jars while I put the lids and bands on them. Have ready a paper towel or cloth to wipe the rims after filling and before putting on the lids and bands.
Step 5: Make the Jelly. Add the juice to the large pot and bring to a roiling boil. Add the pectin to the juice – stir to completely dissolve. All the sugar all at once and bring back to a rolling boil. Let boil for about a minute – the jelly should be thickened. Remove from heat.
Step 6: Fill and cap the jars. This is the tricky part for me; I do the jars two at a time. Using jar lifter, pull one jar out of the canner and dump the water out of the jar and back into the canner. Place the jar on the towel for filling. Using a ladle and funnel, fill the jar to within 1/4 inch of the jar rim. I fill a second jar in the same way. Wipe the rims to ensure there is no residue on the rims; if you don’t do this, it’s possible your jar won’t seal and your jelly cannot be stored. Using tongs, lift a lid out of the warming pan and lay on a jar top. Do this for the second jar. Using a oven mitt, hold a jar and put a band on the jar to ‘finger-tight’. This means it is barely tight; this allows excess air to escape during the canning process. Do the same for the second jar. Continue this pattern until you have all 8 jars capped.
Step 7: Process the jars. This is where you will boil the heck out of the jars – by heck I mean any remaining bacteria that could cause your jelly to spoil during storage. Read this for more information on bacteria spoilage. Place each jar back in the canner, again not allowing them to touch. You may have to adjust the amount of water in the canner – just make sure there is about an inch of water covering the top of the jars. Close the canner according to the non-pressurized instructions and bring the heat up to high. After steam begins to come out of the steam vent, start your processing timer. Allow to boil for the amount of time directed by the recipe. This was 15 minutes I believe. Turn off the heat. Again, following the directions in the receipt, remove the canner cover and let the jars sit for 5 minutes.
Step 8: Remove the jars from the canner. Using the jar lifters, pull out the jars and set on the wire rack to cool. They should remain untouched for 12 hours.
Step 9: Clean up. Let the canner cool completely before emptying — it’s very heavy and hot — this could take a couple of hours. Clean the rest of the equipment and kitchen.
Step 10: Checking for proper seal. If you’ve done everything right, you should hear the seal ‘ping’ within a few minutes of removing the jars from the canner. After 12 hours, test the seal by 1) pressing down in the center of the lid – it shouldn’t move and 2) removing the ring and holding the jar up by the lid – it shouldn’t come off the jar. The sealed jars should be labeled with the contents and date of canning and can be stored in a non-refrigerated cabinet and used within a year. If a jar doesn’t seal, you can freeze the product or refrigerate and use within a week. OR you could reprocess the jelly. If you reprocess, you’ll need new lids. I just froze mine.
I also canned apple pie filling (my own recipe) and another recipe from the Ball cook called ‘Apple Pie in a Jar’. Yummy.
Apple Pie in A Jar
Apple Pie Filling
I was only able to achieve 50% seals on these first attempts but I am certain I will get better with more practice.
I plan to create an amazing spaghetti sauce and can it next. I’ll have to use the pressurized method with that one.
During a Saturday morning grocery run (early to beat the crowds of course), I was confronted by a display of fresh plums. I’d been wanting to make my own syrup to use in my SodaStream maker. The SodaStream is a system used to carbonate water to make your own sodas. You could just put the juice into the carbonated water to make the soda. That would be a healthy alternative. However, I wanted to emulate the soda syrup you can buy- they are thickened and sweetened. The diet soda syrup contains Splenda for sweetening but I don’t know how they make it thick. So I decided to try it by making a flavored simple syrup using the fruit juice and sugar.This seemed like the perfect fruit for it. I grabbed up 10 of the dark purple fruit along with some sugar.
Bowl of Plums
You don’t need a pressure cooker/canner to make fruit syrups, jellies or jams; a large pot and strainer will do fine. For this attempt, I used 9 plums – this makes about 2 cups of juice.
Step 1: Cut the plums. First wash and cut the plums in half to expose the pit. The pit may or may not fall right out – it depends on how ripe the fruit has become. I like to use fully ripe fruit for juicing. If you run your knife all around the pit and the fruit doesn’t come apart, twist the halves with your fingers – the fruit will come apart. Either pull the pit out or cut it out with your knife and discard the pit. Cut the halves in half and put them into the large pot. Add a cup of water to the pot.
Cutting the plum
Step 2: Cook the Fruit. Bring to a gentle boil stirring often. Let the fruit boil for 10 minutes stirring and crushing the fruit pieces occasionally. Remove from heat.
Step 3: Strain the juice. Put a strainer over a large deep bowl; a stainless steel or glass bowl is best. If you want very pure juice, line the strainer with two layers of cheesecloth. I’m OK with some fruit pulp in my juice so I didn’t use any cheesecloth. Pour the hot fruit into the strainer. Let it set for about 20 minutes to give the juice time to strain into the bowl. Because I’m impatient and don’t mind pulp, I mashed the fruit with a wooden spoon to hurry the juice collection time.
Step 4: Make the soda syrup. The sugar to liquid ratio used depends on how sweet you want your syrup. A 1:1 liquid to sugar ratio is too sweet and calorie heavy for me so I opted for a .5:1 sugar to liquid ratio. As I’d juiced 2 cups of plum juice, I used 1 cup of sugar. To make this, bring your juice to a full rolling boil and then dump in the sugar all at once. Bring it back to a full boil and boil hard while stirring for 1 minute. The juice should thicken. When you lift your stirring spoon, the syrup should drip very slowly from the spoon. Remove from heat.
Pour the syrup into a measuring cup and let it cool for a several minutes. I finished the cooling in an ice bath. Be careful — do not put an extremely hot glass measuring cup into an ice bath – the glass may shatter. The best way is to fill the bowl with about two inches of tap water, set the measuring cup into the bowl and then add ice. Or just let the measuring cup sit for about a hour and then store it.
Step 5: Store. I put the cooled syrup into an empty, cleaned gatorade bottle and stored it the refrigerator. As it has no preservatives, you should use it within a couple of days. I also froze some – just to see how it thaws for use — I haven’t used those yet. I might just use it as a plum ice cube!
You can use this syrup as you would maple syrup – on pancakes, waffles and ice cream as well as in the SodaStream soda bottles. If you want to use it on pancakes and so forth, you might want to experiment with using the sweeter 1:1 juice and sugar ratio.
I used about a quarter cup of syrup for the half liter SodaStream bottle. It tasted great and all natural!
Most of my previous posts have been about cooking or my 1900 house rehab. But today I just want to catch you all up and tell you why I haven’t posted any more on those topics. And I just feel like talking. Yes, I went to work today and talked alot – about business and a bit about how co-workers backstab, management stinks and – you know – normal office stuff. Although I did find out one of my coworkers had been a aviation navigator – I thought there was something ultra cool about him – besides him being pretty hot. Hey – I’m a grandma, not dead LOL. Sat beside another cutie on a recent air plane ride. I’ll remember those blue eyes for a while. We had a nice conversation over a couple of Jim and Cokes.
Annywhoo – I haven’t posted any more cooking articles because 1) I went out of town for July 4th and didn’t cook (cocktails don’t count) 2) I’ve had a bad cold (finally going to doctor tomorrow) 3) My kitchen is now super hot.
I did try another variation on the Onion Dill Rye bread using 2 cups rye flour and 1 cup white flour. It was horrible. I’m not sure what caused the trouble — but I threw it away. I also made my famous potato, onion and chicken sausage dish. It was great as usual but I forgot to take the pics for the blog post. I’m blaming both failures on my cold.
My kitchen — whole house really — is super hot. I currently rent a huge pile of bricks that was built in 1954. The air conditioner doesn’t cut it in the middle of the summer – and with it being 95ish out now, well, the kitchen is a torture chamber. I may not cook much at all until September. We’ll see.
My 1900 rehab house – the drywall is done, the front porch foundation is patched but the boys left a hole in the basement foundation. Argh. So some rain got in the basement — not terrible but with the drywall done, I certainly am worried about my investment being ruined due to mold. I’m not pleased about that. They want to put in a sump pump because the basement is wet. Hmmm. And there is still a cat in there somewhere — I saw its paw prints in the drywall dust. Not pleased with that either. The boys say they’ll take a trap over to try to catch it (humanely of course!).
I just received a new assignment at work (after being passed over for a promotion – but I’m not bitter). I actually get to do both jobs for a while until a new person can take over my current duties. So – the new job will be much better I think. I’ve also applied for another job that just might (fingers crossed) move me closer to my 1900 house. Wouldn’t that be awesome? I just keep saying to myself – sometimes you don’t get what you want, you get what you need.
Humph right – why is it that what I need is never what I want? Weird.
One last thing – I’ve been waiting seven months for my divorce to be final — will it never end? Lawyers Argh
My first divorce took 6 weeks – this one — seven months — seriously? Both no-fault, different states. Ridiculous
I asked you to help me decide what to make this weekend – you said apple turnovers. It would seem easy – some dough and some apples. Not so fast! These require puff pastry dough. So I had to decide — should I make or buy puff pastry? I’d made puff pastry before – not hard but seriously time consuming. So, I opted for the frozen pre-made puff pastry sheets.
Puff Pastry Sheets
Even using these sheets, there are some pitfalls to making turnovers. But it’s not too hard – just follow the recipe and the steps and you’ll get an excellent result. The recipe I followed came from my trusty Joy of Cooking cookbook. Here are the steps I used:
Step 1: Assemble the ingredients. If you’ve been reading my posts, you’ll have noticed this is always my first step. The pastry will have to thaw prior to using – the time it takes to thaw depends on your room temperature. I removed them from the box and set aside to thaw. Peel the apples and set aside. Toss the apples with the flour, cinnamon, sugar, salt and lemon juice. Put bowl into the refrigerator until needed. TIP: You can make the apple mix ahead of time.
Apple Turnover Filling Ingredients
Step 2: Prepare the rolling surface. I’m all about quick cleanup. So I cover my surface with plastic wrap. To make it stick, put some water drops on the surface and then cover with the plastic wrap. Sprinkle it with flour to keep the dough from sticking.
Rolling Surface Prep
Step 3: Roll the pastry dough into an approximate 10 by 10 square. The frozen dough will have fold marks in it when you lay it out. Using wet fingertips, pinch these edges together and then roll. TIP: Make sure you flour your rolling pin and start slowly – the dough may want to roll up onto your rolling pin. If this happens, just roll it backward until it falls off. Reflour your pin after each pass at the beginning. After a few rolls, the dough won’t stick.
Start Pastry Rolling
Step 4: Fill and close. As per the recipe, cut the square into four smaller squares, turn over, put filling into the center, paint two edges with lightly whipped egg, fold and seal with a fork.
Step 5: Ready for baking. Transfer triangle to a baking sheet. Repeat for the other three squares. Cut three small slits the tops. Brush tops with egg white and sprinkle cinnamon and sugar. Put pan into refrigerator. The pastry needs to be firm when it is put into the oven; cooling it will make it firm again.
TIP: Remove first pastry sheet rolling surface plastic wrap and throw away.
Step 6: Repeat Steps 2 – 5 for the other pastry sheet. You will have 8 triangles ready for baking. You’ll notice I use foil lined pans; this makes for easy cooling and pan clean up.
Turnovers Ready for Oven
Step 7: Bake. I followed the recipe — 15 minutes at 400 and then 15 minutes at 350. I changed the pans top to bottom and bottom to top when I changed the temperature to help keep the bottoms from burning and to give an even top color.
Step 8: Remove and cool. After removing from the oven, transfer the foil sheets (with the turnovers on them) to wire racks to cool. When they are cool enough to handle, remove from the foil to the serving plate.
With this batch I had one ‘ugly’ triangle – the dough kept splitting when I folded it. But it still tasted great.
Thanks for helping me decide to make apple turnovers today.
How can I make an authentic rye bread with those onion and dill undertones? That is what I asked myself after sampling a loaf made by a local commercial bakery. It was caramel colored, soft crusted, denser than white but just a touch sweet – and the onion and dill flavor of course. So far I’ve made two attempts — the second coming close. Here are the steps I took:
Loaf One – Hearty German Rye
I bought my bag of rye flour and on the back was a recipe for a hearty German style loaf. I thought, OK I’ll try it and add my modifications. The original recipe is here. I halved it, didn’t have any gluten or caraway and added 1 tsp. dill and 1/2 cut of onions.
Step 1: Assemble the ingredients.
Hearty German Rye Ingredients
In the right side of the photo, you’ll notice a container. I keep all my baking products in containers and zip lock bags. This keeps things organized and deters bugs. In the left side of the photo, notice the bread machine container. I always pull the container out of the machine to add the ingredients; it helps keep the machine clean.
Step 2: Fill the container and bake. I put the dry ingredients into the container – making a hill in the center with the flour. Next, put the wet ingredients (except the yeast and water) around the sides of the flour hill. Dissolve the yeast in the very warm water in a measuring cup and let it stand for a minute. Make a well in the flour hill and pour the yeast water into the well. Let it set for a minute; this lets the yeast start working. Carefully carry the container over to the machine and snap it into place.
Set the machine to a light crust and start the machine. Three hours later – your bread is done.
Step 3: Remove and cool the bread. Take the container out of the machine and invert over a wire rack. Let cool.
Bread on cooling rack
The machine’s kneading arm remains in the bottom of the loaf. I’m not sure if all bread machines do this — this is an old machine and I haven’t explored newer models. Removing it unfortunately leaves a hole in the loaf at that location. I usually rub some butter on the top crust.
Step 4: Cut and bag. Using a bread knife, cut the bread into slices. You may want to just tear it apart – that’s up to you. I like to use mine for sandwiches. If you have too much, bread freezes well. TIP: I slice, then freeze so I can take out just as many as I need at a time.
Cut bread with butter
So, how was it you ask. Hmm, not so good. The color and denseness ware excellent. However, it had (to me) a strange taste – I couldn’t taste any dill and where was that rye flavor? I’m sorry to say I threw this loaf away.
Loaf Two – Basic Rye with Onion and Dill
After the failure described above, I did some research – seems that the actual flavor for which I searched was produced by caraway seeds. Who knew? So, off to the store I went and bought some caraway seeds. I’m not a fan of seeds in bread – that’s just me. The store didn’t have any ground caraway. So, then I go to my local department store and look for a spice grinder. (You’d think I’d have one huh?) They didn’t have one — but they did have a mortar and pestle.
Mortar and Pestle
Ok, I thought, I can grind them myself the old fashioned way. Big mistake! I got a blister and didn’t get much grind. So I decided to use the seeds as is and see if it results in the proper flavor. I’ll get a real spice grinder next time I’m at a larger department or kitchen store.
Step 1: Assemble the ingredients. I used my trust Joy of Cooking cookbook and found the Dill Bread recipe in the Yeast breads section. Cottage cheese – in bread – who knew? I changed the bread ratio to 2 cups white and 1 cup rye. I also added 4 tsp of gluten.
Basic rye bread ingredients 1
Basic rye bread ingredients 2
Dissolving yeast in warm water
Step 2: Assemble and bake. This step is exactly the same as Step 2 above.
Step 3: Remove and Cool. Again, same steps as above.
Remove rye bread from machine
Slice basic rye bread
This time the flavor came very close to my ideal and it wasn’t quite dense enough. Unfortunately the hole from the bread machine arm cost me some slices in the middle. The dill isn’t as sharp as I’d like and I’m not a fan of the seeds. So, I’ll be looking for a spice grinder and perhaps I’ll be able to find some fresh dill. I’ll increase the ratio of rye to white flour as well. That will be my next attempt.
I’ve decided to make croutons with the slices that weren’t whole due to the machine arm. I’ll write about that in another post.
This weekend I made my Crock Chicken Pot and Crock a Chuck Roast. I feel like trying something new. The three things I’m considering were inspired by several things:
1 – While watching MasterChef, I realized I’d never made a hollandaise sauce – that looks like a challenge.
2 – While shopping at Trader Joe’s the other day, I saw some beautiful Gala apples. I thought of apple turnovers – my mom used to make these all the time. She is gone now but this is her birthday month so I’ve been thinking about her quite a bit.
3 – There was a restaurant in a place I lived once that had the most amazing quiches. I’m not sure how this popped into my mind but there it is … 🙂
Help me decide which one to make next by voting here!
Update: Thank for voting. I’ll close this poll on Friday June 28, 2013 at noon.
Update: So apple turnovers it is! Look for the post about it sometime tomorrow. Thanks for voting.
I’ve been a fan of Boar’s Head deli meats for quite some time. However, the prices are getting a bit much and I’ll soon be moving to a location that doesn’t have a Boar’s Head deli. So …. I need to make my own chicken for quick meals instead of living off of deli meats. Even with the lower sodium varieties, deli meats are still pretty salty. One of my favorites is Chicken Salad on Rye with a slice of Havarti. That’s an any time meal as far as I’m concerned. Here are the steps for make my Chicken Salad:
Step 1: Poach the chicken. I used two pounds of thawed boneless skinless chicken breasts for today’s recipe. Put the chicken into a large pot and fill it with enough water to cover the chicken. Put it on the stove on high heat. When it begins to boil, turn the heat down to a simmer and cook for 20 minutes.
Step 2: While the chicken is cooking, chop your vegetables. I use Vidalia onions, carrots and green olives. Put them together into a large bowl. I usually prefer using celery for crunch vs the olives but I was out of celery. You can use any combination of vegetables, fruit or nuts and/or pasta as you prefer. TIP: Elbow macaroni works great. One of my favorite people prefer sweet pickles, green peppers and onions. Just take care not to overwhelm the chicken. I used about 1 cup of onions, half a cup of carrots and about 1/3 cup of olives.
Vidalia onions, carrots and green olives
Step 3: Chop the chicken. When the chicken is done, put it onto a chopping board and cut it into small pieces.
Poached Chicken Breast
Cooked chopped Chicken Breast
Step 4: Mix the veggies. You’ll notice that I haven’t used any seasonings to this point. Now I add seasonings and mayonnaise to the veggies and mix. Today I used about half a teaspoon each of salt, white pepper, garlic power and dill weed and about a cup of mayonnaise; adjust the amount to your liking.
Chicken salad ingredients
Step 5: Mix in the chicken. Fold the chicken pieces into the veggie mix and you are done.
You’ll notice I used a large glass bowl that has a lid. Be sure to cover this and keep refrigerated. It will keep for about 3 days in the fridge. I don’t believe this would freeze well as the onions would become wilted.
Suggestions for serving:
By itself in a bowl
Atop a lettuce leaf in a bowl – adorn with chopped tomatoes
On rye toast with a slice of Havarti (oh yeah)
On crackers with some white Zinfandel wine
You can use this same method for tuna fish salad – just add some elbow macaroni for a full meal. I haven’t tried it with any other type of fish – if you do, let me know how it goes.