Quick Chicken Salad

All of the great meals and fixins’ that we love to eat often leave us with leftovers.    Given these tough economic times we shouldn’t waste anything!  Yes, we should be good stewards in the kitchen too.   Here is a quick and easy recipe for chicken salad that I got from my aunt. However, I changed some of the ingredients to make it a healthy alternative that is both filling and simple to prepare.   Give it a try and let me know what you think.

Mena’s Chicken Salad (LaToia’s Version)

What you’ll need:

leftover chicken parts
Kraft Mayo with Olive Oil (1/2 the fat of regular mayo)
boiled eggs
celery
onions (sweet or yellow)
relish
seasoning salt (preferably Lawry’s)

I will not use exact measurements for this recipe as it depends on the amount of leftover chicken that you have. However, it is pretty easy to eye ball it. Start by boiling your eggs. While the eggs are boiling cut the leftover chicken into small pieces and place in a large bowl. Remove the eggs and allow them to cool. Cut equal amounts of celery and onion and add it to the chicken. Cut the eggs into small pieces and add mayo (be careful not to add too much mayo). Stir the mixture and add a small amount of relish. (I like using a wooden spoon). The mixture should be smooth. Now is a good time to do a taste test. Add more relish for a more tangy flavor and seasoning salt to taste. Enjoy.

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Is Bottled Water Safe?

Buyer beware.  Sales of bottled water in the United States have exploded in recent years, largely as a result of a public perception of purity driven by advertisements and packaging labels featuring pristine glaciers and crystal-clear mountain springs. But bottled water sold in the United States is not necessarily cleaner or safer than most tap water, according to a four-year scientific study recently made public by Natural Resources Defense Council.

Under the FDA’s (Food and Drug Administration) bottled water regulations, bottled water is not required to be any safer than tap water.  In fact, the chemical pollution standards are much more relaxed.  Recently, Environmental Working Group tested 10 brands and found an alarming array of contaminants, including cancer-causing byproducts of chlorination, fertilizer residue, industrial solvents and even caffeine. 

You can download Environmental Working Group’s guide to safe drinking water for some great tips. 

Fried Shrimp Fried Rice

My husband and I decided to stop dining out so much last year. He challenged me to make restaurant style meals at home. For example, we have a Mexican night that would rival On the Border. I have come up with a few other winners that I will share with you. My versions will be healthy and usually contain fresh ingredients for best results.

I love fried shrimp and I love fried rice. So, last week I put the two together in the recipe below and it is sure to please your crowd as much as it pleased mine.

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LaToia’s Fried Shrimp Fried Rice

Ingredients:
1/2 teaspoon ground superfine mustard
1/2 teaspoon minced ginger
1 teaspoon minced or crushed garlic
2 teaspoons molasses
3 teaspoons lite/low sodium soy sauce (more added at table as desired)
Canola cooking spray
2/3 cup egg or egg substitute
Salt and pepper to taste (optional)
8 teaspoons canola oil
2 cups canola oil (for frying shrimp)
1 cup whole wheat flour (all-purpose flour may be substituted)
3 cups tail-off medium/large shrimp from frozen
1 1/2 cup fresh petite green peas (frozen may be substituted)
1 1/2 cup baby carrots, cut into matchstick or thin strips
2 cups fresh broccoli
4 cups steamed rice
6 green onions, chopped (use white plus some of the green if desired)

Directions:

Prepare rice and set it aside to cool.

Peel and clean shrimp. Pat with paper towel to remove water. Lightly season shrimp with salt and pepper. Dredge lightly in the whole wheat flour, shaking off any excess. Heat 2 cups canola oil in skillet on medium high temperature setting. Prepare a plate with paper towels for draining excess oil from the shrimp. Once the oil is heated place small portions of shrimp in the skillet for two minutes. (Note: shrimp become extremely hard if fried for too long) Remove and drain. Repeat this process until all the shrimp have been prepared.

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.

Heat a large, wok, frying pan or non-stick skillet over medium heat. Spray center generously with canola cooking spray. Pour egg in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside. Spray more canola oil into pan and heat over medium heat. Add peas, broccoli and carrots and stir-fry, tossing occasionally, for about 2 minutes. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Lower heat to medium and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.

Yields 4 servings

Enjoy and share what you think!

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Rainy Day Shortbread Cookies

School is out and the now my five year old is at home everyday.   Her kindergarten class had non-stop activities and she happens to love arts and crafts.  I’ve had to come up with some creative ways to keep to keep her busy (so I can get things done) and entertained (so she doesn’t get bored).  I know that I am not the only one in this position so I thought I would share some of my discoveries with everyone.

The great thing about Rainy Day Shortbread Cookies is that they are made from staple items usually found in your pantry and the recipe is simple enough for children to pitch in and help.

Rainy Day Shortbread Cookies

1-1/4 Cups    All Purpose Flour

1/4 Cup          Superfine Sugar

1 Stick            Butter

Optional: Add Flavors like Raisins, Chocolate Chips, Cinnamon if you like.

You will need a mixing bowl, baking sheet, fork, cooling rack and brush.  Preheat the oven to 325 degrees.  Put all of the ingredients into the mixing bowl.  Rub the ingredients together between your thumbs and fingertips.   (Add flavors here if you like.)  The mixture should begin to look crumbly.  Squeeze the crumbly mixture together to make a ball of dough.  Use the ball of dough to pinch off small pieces and roll them into small balls (ping-pong size).  Grease the baking sheet and then place the balls on it and flatten them with a fork (leave enough room for them to spread during baking).  You can also decorate the top of your cookies with nuts, fruit bits or candy just before baking.  Bake for 15-20 minutes; remove and cool on the cooling rack.  This recipe yields 24 shortbread cookies.  Enjoy.