Chicken Salad for a Crowd

Who doesn't love a good Chicken Salad? There is just something about a salad that lets you use up left over chicken and any crunchy veggies you might have left in your fridge. Even if you aren't a fan of mayo, creamy salads on crackers or great bread really can't be beat. 

You can really spice up this chicken salad in any way you like, change up spices, add your favorite fresh herbs like chopped dill, throw in any of your favorite chopped vegetables (carrots, green onions, left over peppers, zucchini, mushrooms, really anything chopped into salad sized bites will work!) there are no rules when it comes to chicken salad! I love the sweet and surprising addition of grapes in my salad, but I always leave them out for my dad, so you can also mix up a few different batches at once so everyone gets just what they love!

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Main Recipe Picture

This is one of my favorite easy go to picnic or lunch recipes, I hope you enjoy it as much as I do. I love the pops of crunchy vegetables, explosions of sweet grapes, and crunch of salty chopped nuts of your favorite kind, it's like a party with every bite. 

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CHICKEN SALAD FOR A CROWD

Total Time: 35 Minutes     Servings: 14       

INGREDIENTS:

  • 2 whole Rotisserie Chickens, picked from the bone and chopped
  • 4-5 Stalks Celery, Chopped
  • 1 whole White or Red Onion, Chopped
  • 1/2 Red or Orange Bell Pepper, Chopped
  • 2 cups Grapes, Cut into Quarters
  • 1 cup Low Fat Mayonnaise
  • 1/2 cup Plain Greek Yogurt (can use low fat or full fat, whatever you prefer)
  • 1/2 cup Salted Cashews or Almonds, Diced
  • 1 Tbsp spicy curry powder
  • 1 Tsp. Garlic Salt
  • Juice Of One Lemon
  • Salt To Taste
  • Ground Black Pepper To Taste

RECIPE DIRECTIONS:

1) Shred the chicken from the bones and diced into large bite sized pieces and place into a large bowl. Alternatively, you can boil 2 whole chickens and shred the meat, save the stock and simmer it with additional carrots, onions and celery tops and you'll have wonderful homemade broth for another recipe! If you won't use the broth right away, freeze it in containers or ice cube trays to pop into any recipe in the future.

2) Chop the celery, onion, peppers, grapes and nuts. Place the veggies into the bowl with the chicken. Save the grapes and nuts to be mixed in at the last minute.

3) In a small bowl, mix mayonnaise, yogurt, lemon juice, curry powder, garlic salt, salt and pepper to taste. After tasting and making sure it is what you were hoping for, pour over the chicken and vegetables and toss together gently.

4) Toss in grapes and delicately stir everything together. I like to let the salad sit for a few hours or even over-night so the flavors really come together.

5) Once you are ready to serve, toss in the chopped nuts so they stay crunchy and fresh!

My favorite way to serve this salad is on crusty french bread or your favorite sandwich bread, but it is also great on crackers or over lettuce cups for a low carb option.

TIPS:

  • I've taken this salad on a picnic and find it even chills in the freezer really well, so you can freeze for about 2 hours prior to leaving for your hike, and it will come back to the right temp by the time you are at the top of the mountain! Just rip a baguette into pieces and enjoy!
  • Also packing a frozen water bottle in your bag for longer hikes keeps everything cool and gives you a wonderful chilled bottle of water by the end of the trek!
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My Brother's Goulash

A fantastic hearty winter dish and always a family favorite! 

 My Brother's Goulash

My Brother's Goulash

My younger brother never used to cook much growing up, but as he's gotten older he has definitely picked up some skills! He's been inspired by Gordon Ramsay's cooking and has pushed himself to learn new recipes and try new things in the kitchen. It was so much fun watching him cook this dish, which is one of our favorite comfort food memories from childhood.

My mom grew up loving goulash too, so I guess it has truly been handed down generation to generation. My mom always adds a little cottage cheese to hers, which amps up the creaminess and add a bit of protein and calcium, but I enjoyed my brother's version just as much. If you love cottage cheese, feel free to add a cup of small curd in as you toss all the ingredients together in step (6) and it will bake up beautifully! This is comfort food at it's finest, and I find it's best to serve this dish with a side salad and bread so you can get every last bite of sauce from the bowl.

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Show us your goulash creation on Instagram with the hashtag #Managingthekitchen #Managingmygoulash or share your favorite family recipe in the comment section below!

 

MY BROTHERS GOULASH

Total Time:  1 Hour           Servings: 8 Servings          Other Info:


INGREDIENTS:

  • 1 red pepper, chopped
  • 1 orange pepper, chopped
  • 1 small yellow onion, chopped
  • 3-4 garlic cloves, sliced thinly (by hand or mandolin)
  • 3 Tbsp tomato paste
  • 1 (14.5 oz) can whole organic tomatoes, crushed by hand
  • 1 jar tomato sauce (your favorite brand) or 4 cups homemade tomato sauce
  • 1-2 Tbsp honey, depending on your taste preference
  • 1 tsp garlic salt
  • 1 Tbsp dry basil or 2 Tbsp fresh chopped basil
  • 2 pounds ground Italian sausage
  • 1 box of hollow pasta (think tubes, curled pasta, anything you like will work)
  • 2 cups shredded mozzarella cheese
  • Parmesan cheese wedge for grating on top

RECIPE DIRECTIONS:

  1. Using a large sauté pan, crumble an brown the ground Italian sausage. Drain the excess oil and set the cooked meat aside in a large baking dish. You'll toss everything together in this dish and bake in the oven, so ensure its large enough to fit all the pasta and sauce, and that it's oven safe!
  2. In the same pan you cooked the meat in, wipe out any excess oil and add in 1 Tbsp of olive oil. Sauté chopped onions and peppers until soft (about 7-8 minutes).
  3. Add in another splash of oil and lower the heat under the pan slightly and cook the thinly sliced garlic with the peppers and onions until soft and fragrant (at least 5 minutes). Season vegetables with salt and pepper
  4. Add in tomato paste and cook for 1-2 minutes, until fragrant. Add in crushed tomatoes and the jar or cups of tomato sauce, and allow sauce to simmer on low for at about 30 minutes. Add in cooked sausage and let cook another 10 minutes to meld the flavors together. Preheat oven
  5. While the sauce cooks, bring a large pot of water to a boil and add the pasta. Cook 8-10 minutes or until al dente. Drain pasta
  6. Toss the pasta and meat sauce together in the large baking dish. Top with shredded mozzarella and bake for 20 minutes or until cheese is melted and browned.
  • Finishing Touches - always optional!: You can freshly grate your favorite parmesan on top, sprinkle with chopped basil or parsley, and serve with hot crusty French bread or your favorite Italian garlic bread.

  • Prep Tips and Time Saver Tricks: This meal freezes beautifully. Cook it up for dinner one night and freeze half for dinner later when you don't have time to cook. Just take out the night before, allow to thaw in the fridge, and then bake in the oven for 30 minutes to reheat thoroughly.

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Less Devilish Deviled Eggs

One of my dad's all time favorite treats, I've gotten great at making deviled eggs over the years! But man they can really be a devil for your waistline! It always amazes me how easily you can add mayo into any creamy recipes, and it just disappears into yummy deliciousness

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Main Recipe Picture

Well this recipe has really amazed us with its taste and lower fat content! The secret is a good non-fat plain yogurt or greek yogurt. You maintain the creamy texture we all love in a deviled egg, without all of the fat and calories! Plus I've hidden a ton of vegetables inside these babies, and even the pickiest eater among you probably won't even notice them! Cut the peppers, onions, and any other flavor additions you love (think pickle relish, olives, or any other little surprises) as small as possible, and you have a winning recipe. I first tried small vegetable bits in my deviled eggs to hide the onion from my grandma who claimed she hated onion, but always loved the food I cooked when I chopped it small enough she couldn't see it. It's a great trick for picky eaters, if they don't know it's there, they don't have preconceived notions of what they like and don't like. Just don't try this trick if someone has a food allergy, that would be dangerous and not sneaky or nice at all!

I always try to make my egg filling at least a few hours before I want to eat the eggs, so all the flavors have time to really meld together, it truly enhances the flavor and is worth the planning ahead. Hope you love these eggs as much as we do!

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I'd love to hear how you like this lighter recipe, and if your friends and family even noticed the difference (I usually find if I don't let people know I've lightened a recipe, they never even notice).

 

LESS DEVILISH DEVILED EGGS

Total Time: 20 Min prep / 2 Hours wait       Servings: 8 (2 halves each)     Other Info:


INGREDIENTS:

  • 8 Hard Boiled Organic Free Range Eggs

  • 1/2 Cup Low Fat Organic Mayo

  • 3/4 Cup Fat Free Plain Greek Yogurt

  • 1 Tbsp. Spicy Brown or Yellow Mustard

  • 1/2 Yellow Onion, Chopped very finely

  • 1/4 Red Pepper, Chopped very finely

  • 1/4 Orange Pepper, Chopped very finely

  • 2 Stalks Celery, Chopped very finely

  • 1 Tbsp. Chopped garlic pickles or sour pickle relish

  • 1 Tsp. Garlic Salt

  • 1/2 Tsp. Lowry's Seasoned Salt

  • Salt and Pepper to taste

RECIPE DIRECTIONS:

1) In a sauce pan, place eggs and cover with room temperature water until eggs are covered completely. Turn on flame and bring the water to a steady boil. Once boiling, time eggs for 12 minutes. Remove from boiling water into a pan of ice water. Allow eggs to cool, and peel under running cool water to help remove egg shells.

2) Chop the boiled eggs and set aside. Chop all the vegetables as finely as possible. The idea is to get their flavor and very small bits of crunch in the eggs, but the filling should be as smooth and creamy as possible. 

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TIPS:

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