Isreali Salad - this is absolutely delicious

I got this recipe from a friend, this is great with everything.  I love eating it with quesdillas.  It is great along side burgers.  This is a great way to use up those last of the season cucumbers and tomatoes.  Thanks Laura for letting me post this one.  Cheers!!

Laura's notes:

I actually do not measure my veggies, I them, put them in the container, toss & coat.  As of late, I have not put in the parsley.  You can fiddle with the ratios and see what works for you.  The key to success with this recipe is to VERY FINELY chop the veggies, with a very sharp knife. If you use something dull, it will mash the veggies & they lose taste.

Enjoy!

Ingredients

6 cucumbers, diced

1 plastic container cherry tomatoes, seeded and diced

5 green onions, sliced

1 red, yellow, or orange bell pepper, seeded and diced (if you substitute green pepper, decrease volume by 50%)

1 cup chopped fresh parsley

1/2 cup olive oil

2 tablespoons fresh lemon juice, apple cider vinegar, wine vinegar

2 teaspoons salt

2 teaspoons ground black pepper

Directions

1.      Toss the cucumbers, tomatoes, onions, bell pepper, parsley together in a bowl.

2.      Drizzle the olive oil and lemon juice over the salad and toss to coat. 

3.      Season with salt and pepper to serve.

4.      Drain before serving – the salt pulls out the water in the veggies.  

Chicken Enchilada Dip - Yes I am sharing my secret weapon

My version is a little different than the others on the internet.  Most of you know we recently moved north to Boston area from Atlanta.  I just exposed my current work mates to this dish and they were in awe.  This recipe is my "go to" for any gathering. This recipe was so popular at my former office in Atlanta I was asked for the recipe repeatedly.  Before we moved several friends ask for this recipe; the last gathering before we moved the guys present were calling dibs on the leftovers in the dish.  


WARNING:  This is not a healthy dip.  


Angie’s Chicken Enchilada Dip
1.5 lbs of boneless chicken breast (2.5 to 3 lbs for bone in) 
1 teaspoon garlic powder 
1 teaspoon onion powder
Salt
Pepper 
Water

1 8-ounce package cream cheese.  
1 cup of mayonnaise (or an 8 ounce jar)
1 cup sharp cheddar shredded cheese, keep a 1/4 cup separate.
1 small can chopped green chilies, undrained 
1 small can salsa verde
1 pkg of Sazon
1/4 teaspoon or more cayenne pepper or Aleppo pepper (optional this is for heat)

Directions

Boil chicken breast over medium heat with garlic powder, onion powder, season with salt and pepper as you would normally. This takes about 40 minutes with bone in, 30 minutes with boneless. (this is the secret – some dips bake or pan fry – I think that dries the meat out).    While the chicken is cooking, remove cream cheese from refrigerator so it can soften.  You can use Neufchatel cheese or Fat Free cream cheese as a replacement.

Take chicken out of the hot broth and let it cool for about 15 minutes. 


Beat cream cheese, 3/4 cup of the shredded cheese, chilies, salsa verde, sazon, cayenne pepper and mayonnaise in a small bowl until well blended. Stir in chicken. 

Cut up chicken breast (remove bones if bone in).

Mix in Chicken.  Place the mixture in a medium to large casserole dish.  

Top with remaining 1/4 cup of shredded sharp cheddar cheese. 

Bake at 350° for 20 to 30 minutes or until dip is lightly browned and heated through. 


Serve with your favorite tortilla chips.  I have even used as a filling for enchiladas and used a green salsa verde as the enchilada sauce.

VOILA!!

As Promised Pumpkin Butter Recipe

1 can of pumpkin (not the pie filling) or 2 cups of fresh cooked pumpkin (not raw)
½ cup of applesauce
½ cup of honey
2 tablespoons of splenda
2 tablespoons of brown sugar
1 cup of water or apple juice
1 teaspoon of cinnamon
¼ teaspoon of ginger
¼ teaspoon of nutmeg
¼ teaspoon of allspice


Place all the ingredients in a boiler and combine.  Cook over low heat for 1 hour, stirring often.  I like my pumpkin butter think so I let mine cook another 30 minutes.  You determine how you want yours.  This recipe makes about a quart of pumpkin butter.  I remove from heat and place in plastic container or a glass jar with a lid.  Let this cool then refrigerate.  Enjoy!!

I am ashamed that I have not posted so here is a winner winner chicken dinner

All I can say is life got really busy and well you don't want to hear it all.  What you want is another recipe.  So my grandmother used to make a Chicken pie that was unbelievable.  Her Chicken pie had not vegetables, only chicken, gravy and pastry.  I serve it with potato and carrot mash.  Enjoy!!

Grandma Welch's Chicken Pie

3 to 4 pound whole chicken
2  cups of chicken broth
1  stick of unsalted butter
1  rib of celery, chopped finely
1  can of evaporated milk
1  shallot minced
1  tablespoon dried chives
1/3 cup all purpose flour
1 box of pre-made pie crust (this is my addition she made her's from scratch)
Egg Wash
Salt
Pepper


1. Place 2 cups of chicken broth and the whole chicken washed and cleaned in a dutch oven or stock pot.  Cover with water and add a teaspoon of salt and 1/2 teaspoon of pepper.  Cook for 1 hour over medium heat.
2. Remove chicken from the stock and let cool, about 30 minutes.  Pull chicken off the bone and hold in a bowl.
3. Melt the butter in a large saucepan over medium heat. Cook the celery until softened, about 5 minutes. Add the shallot and cook until fragrant, about 30 seconds.
4. Stir in the flour and cook until it begins to brown, about 1 minute.
5. Stir in the milk, broth (taken from the pot the chicken was cooked in),bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes.
6. Strain the sauce into a large bowl (discard the vegetables-or not this is your decision), stir in the chicken and chives, and season to taste with salt and pepper. Let cool for 30 minutes.
7. Spoon the chicken mixture into the pie shell. Top with the remaining chilled circle of dough. Trim all but ½ inch of the dough overhanging the edge of the pie plate. Press the top and bottom crusts together, then tuck the edges underneath. Crimp the dough evenly around the edge of the pie, using your fingers.
8. Cut four 2-inch slits in the top of the dough, brush with the beaten egg (egg wash), and bake until the crust is deep golden brown, 45 to 55 minutes. Let cool 10 minutes. Serve.