Chicken Salad

What do you make for dinner on a days when it is 109 degrees besides cold cereal?! That is how hot it has been here...uuugghhh...it is only June. So I made this chicken salad. I have never made a chicken salad and was eager to see how my family would respond. Of course, my picky eaters were picky and didn't enjoy it as much...BUT, my husband couldn't get enough. He now wants me to make this so he can take it for lunch and wants to take it to the beach! I don't know about that, because all the mayo, but it does hit the spot on hot days.

INGREDIENTS
2 1/2 cups diced and chilled, cooked chicken meat (I used a cooked rotisserie chicken)

1 cup chopped celery
1 cup sliced, seedless grapes (I also added a chopped apple)
1/2 cup sliced almonds (I toasted them)
2 tablespoons chopped fresh parsley
1 teaspoon salt/ pepper
1 cup mayonnaise
1/4 cup heavy whipping cream

I added half of an onion to give it more flavor
DIRECTIONS
In a medium bowl, whip cream to soft peaks. Add mayo.
Combine meat, celery, grapes, almonds, parsley, salt, and onion with whipped cream. Chill.

Inspired by Allrecipes.com

Chicken Pot Pie

Oh, man is this a good recipe. We had this for dinner again and my picky eaters in my house even liked it. I loved it because they ate the vegetables without complaining. Yeah...victory!

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas (Using frozen veggies is another alternative!)
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Courtesty of Allrecipes.com

Game Day Dip

You have got to try this dip! It is always amazing to me how fast this dip gets eaten. It is super easy and super delicious. The best is eating this while watching sports...hence the name...

Game Day Dip

8 oz. cream cheese

1 large can of diced tomotoes

1 roll ground sausage

Combine all ingredients in a slow cooker. Cook on low or high until heated through.

Chicken Tortilla Soup

This recipe was given to me by my friend, Heidi. This has become a staple in our house during the cold season. Beware...this recipe does make a lot so invite friends or family over when making this, enjoy the leftovers or half the recipe!

Chicken Tortilla Soup
3-4 chicken breasts
4 carrots
2 parsnips
2 yellow squash
1 onion
2 garlic cloves
Cut up and saute vegetables in a pot until tender. (I like to bake the chicken first in the oven until you can shred it. Season with paprika and garlic salt, or whatever you like. Then add the shredded chicken after you have sauteed everything else) Then add:
8-12 cups chicken broth
1 Tbsp. cumin
1/4 -1/2 tsp. chili powder
1 tsp. oregano
1 large can diced tomatoes
2 cans pinto beans
1/2 can of small tomato paste
Garnish with: tortilla chips, avocado, shredded cheese, lime juice, diced cilantro, sour cream.
Serve over:
Jack Cheese Chili Rice
3 cups cooked rice
3 cups sour cream
2 can chopped green chilies
1 lb. grated Jack Cheese
salt and pepper to taste

Creamy Chicken Noodle Soup

My family loves this chicken noodle soup. I love to make it because it is so easy! I have made it both ways...crockpot and no crockpot. Both turned out the same...yummy....yummy...yummy!

Creamy Chicken Noodle Soup

1 store-bought roasted chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrot
4 (14-ounce) cans low-sodium chicken broth
2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic (used cream of chicken)
2 teaspoon fines herbs*
salt and pepper
2 cups egg noodles, cooked
Remove the skin from the chicken and shred the meat from the bone. (This is my husband's job) Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours. When soup is finished, stir in egg noodles. Adjust seasonings and serve.

*Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon.
Recipe can also be found here. Courtesy of Food Network and Sandra Lee

Buttercream Frosting

Here is a photo of some cupcakes we took to Trejan's preschool to celebrate his birthday. I received so many compliments on the frosting. It is so yummy and so easy.

4 sticks (1 pound) butter
6 cups sifted confectioner's sugar
1/2 tsp. vanilla extract
pinch of salt

Beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium-high; beat until smooth, about 1 minute more.