Monday, July 14, 2014

The Bank's Chicken-Macaroni Salad

After spending 2 weeks in an Orlando area villa with my own kitchen and unlimited access to grocery stores, I have renewed my need for basic American food!  A few days ago, I made the corn and tomato salad and tonight I decided to make a traditional macaroni salad!

In looking through my cookbooks, the same one I used for the banana bread recipe on June 24 had a super macaroni salad with chicken.  Sounded delicious and was also contributed by someone who I know still works at the bank!  (I did not know her at the time this cookbook was purchased, but I speak to her quite often now!)


After coming home following my first Zumba class in almost 4 weeks, I was really looking forward to my delicious dinner of broiled salmon with lemon & herb rub from Morrisons, the corn and tomato salad and the chicken macaroni salad. The whole thing was absolutely scrumptious!  But the macaroni salad could actually stand alone for a light meal!



As usual, I will list the recipe on its own with no comments or photos at the end.




Chicken-Macaroni Salad



8 oz pkg noodles        
2 cups chopped cooked chicken
1 cucumber, sliced
4 - 5 stalks celery, sliced
4 - 6 radishes, sliced
1 small red onion, sliced into rings
3/4 mayonnaise
1/4 cup sour cream
2 Tbsp milk
1 tsp dried dill weed
1 tsp seasoned salt
1/4 tsp ground white pepper





Cook pasta according to package directions; drain.  In large bowl, combine pasta with chicken and vegetables.  In small bowl, blend mayonnaise, sour cream, milk and seasonings.  Toss dressing into salad mixture. Cover and refrigerate at least 2 hours or until well chilled.  Delicious!

There was a slight problem with my sour cream - it fell out of the fridge and broke!  But only using mayo was good enough!  You will also see - in the photo of ingredients- scallions.  These are not listed but I decided to throw them in since I was afraid they would go bad.  (my long suffering husband has been looking forward to using these with his potatoes....uh oh!)

and in stead of seasoned salt, which quite often contains cumin, I used some Zatarain's Big & Zesty Garlic & Herb, purchased when we were in New Orleans.  Fabulous!




“squats are a form of torture designed by people who don’t need to do squats in the first place” 



Chicken-Macaroni Salad

8 oz pkg noodles        
2 cups chopped cooked chicken
1 cucumber, sliced
4 - 5 stalks celery, sliced
4 - 6 radishes, sliced
1 small red onion, sliced into rings
3/4 mayonnaise
1/4 cup sour cream
2 Tbsp milk
1 tsp dried dill weed
1 tsp seasoned salt
1/4 tsp ground white pepper

Cook pasta according to package directions; drain.  In large bowl, combine pasta with chicken and vegetables.  In small bowl, blend mayonnaise, sour cream, milk and seasonings.  Toss dressing into salad mixture. Cover and refrigerate at least 2 hours or until well chilled.









Saturday, July 12, 2014

Tomato and Corn Salad

After a lovely fortnight in Orlando, we are back home and watching the runner up World Cup game on tv and dealing with our jet lag.  Ok, when I say lovely time, I mean hectic, exhausting, hot, busy and a very, very special  trip.  But I felt the need to try some new recipes!
We went with the main purpose of our 5 year old grandson being introduced to Mickey Mouse and the wonders of Disney and also the chance to spend some time with his American family.  I have not caught up with the blog about that but will do that soon!

Whenever I go home, I do binge on American magazines and this trip was no exception.  I did limit myself to 4 (mainly due to the luggage allowance restrictions!) and am really looking forward to working through them all.  Yesterday, while lying in the sun in my backyard in Scotland ( really!), I discovered this very simple recipe and tried it tonight.

It could not have been easier and is delicious!  It calls for fresh corn cut from about 6 ears, but we do not often have fresh corn on the cob here, and it is a bit too pricey to just cut the corn off. So I used large cans of corn instead.

As always, a plain recipe with no notes or photos will follow at the end.

This if from the July issue of Woman's Day:


Tomato and Corn Salad  

Serves 12









In a large bowl, combine 6 cups fresh corn kernels (cut from about 6 ears), 2 lbs cherry tomatoes (halved), 4 scallions (thinly sliced), 4 jalapeños (seeded and thinly sliced), 1/4 cup olive oil, 1/4 cup fresh lime juice, 1 tsp salt and 1/4 tsp pepper.

I only had 1 1/2 lbs tomatoes so used 2 large cans of corn with this.  I also did not add jalapeño peppers just because I was not in the mood for this tonight.  But I am sure they would be great in this salad!  

Mixing in a clear plastic bowl, you can see the layers before I mix it up - 

Serve with grilled steak or chicken for an easy weeknight meal.


“That sure is swell!”   Mickey Mouse


Tomato and Corn Salad  

Serves 12

In a large bowl, combine 6 cups fresh corn kernels (cut from about 6 ears), 2 lbs cherry tomatoes (halved), 4 scallions (thinly sliced), 4 jalapeños (seeded and thinly sliced), 1/4 cup olive oil, 1/4 cup fresh lime juice, 1 tsp salt and 1/4 tsp pepper.

Serve with grilled steak or chicken for an easy weeknight meal.