Chicken Salad with Grapes

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Prep Time15 minutes Servings8 servings

Ingredients

  • 3 cups cubed or shredded chicken rotisserie chicken works great
  • 2 stalks celery, chopped
  • 2/3 cup pecans halves, or chopped
  • 1 cup grapes, halved red, green, or combination of both
  • croissants, sandwich rolls, bread, or wraps for serving
  • (had bacon crumbles in the refrigerator, so I added those)

light and creamy chicken salad dressing

  • 1/2 cup light mayo
  • 1/3 cup nonfat Greek yogurt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 3 teaspoons dijon mustard
  • 2 teaspoons honey
  • 1/2 teaspoon sherry vinegar

Instructions

  • Stir together all dressing ingredients until smooth, set aside.
  • In a large bowl combine chicken, celery, pecans, and grapes.
  • Pour dressing over chicken salad. Toss well to combine and coat evenly in the dressing.

Notes

I fixed 8 generously-filled croissant sandwiches with this recipe. You could easily make 10 lesser-filled sandwiches, or double or triple the recipe to feed a crowd. 

This recipe can easily be halved for a small batch OR it keeps very well in the fridge in an airtight container for several days. 

Pecans can be left out, or substituted with walnuts or cashews. 

Crispy Baked Chicken Thighs

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Prep: 5 min Bake: 35 min Oven Temp: 400F

Ingredients

  • 3 Pounds Chicken thighs, About 6-8
  • 2 Tablespoons Olive Oil
  • 2 Teaspoons Salt
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoon Onion Powder
  • 2 Teaspoons Italian Seasoning
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Paprika

Instructions

  • Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
  • Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
  • In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika.  Sprinkle the spices over the chicken evenly. 
  • Bake chicken in preheated oven for 35-45 minutes.*

Notes

*Chicken should reach an internal temperature of 165 degrees before consuming.

Beer Cheese Soup from Leftover Queso

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prep time: 10 MINUTES cook time: 15 MINUTES total time: 25 MINUTES

Ingredients

  • 1 tablespoon butter
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1-2 jalapeños, seeded and diced
  • 1 1/2 cups half & half, or evaporated milk (I used 2 cans of evaporated milk)
  • 2 chipotle chiles, diced (canned in adobo sauce)
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese, cut into cubes and softened
  • 1 teaspoon yellow mustard
  • 8 ounces smoked cheddar cheese, shredded
  • 4 ounces sharp cheddar cheese, shredded

Instructions

  • Place a medium sized pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.
  • Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk). Then lower the temperature to medium-low. Next stir in the cream cheese and mustard.
  • Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.

NOTES: We felt this was too bland, so we added in more Taco Seasoning, Cumin and salsa to taste

Any leftovers make great Beer Cheese Soup

Add one bottle (enough to make more “soupy”)

I also fried leftover Hash Browns and placed in bottom of soup bowl, then added soup