Chicken Salad

I have a hard time with the whole chicken, potato, egg and other mayo based salads. I am just not a mayo fan and while I have over come some of my other food fears mayo is still up there. That is why this recipe is so surprising. It has mayo and I like it.
What!
Have I changed?
No it is just very good.
I also cut the mayo with sour cream. More to calm myself down you can go straight mayo if you do enjoy it. For me it is baby steps.
This recipe could be eaten straight for a low carb version. I eat in on plain bread or a good roll but the very best way is on a buttery croissant. They are heaven. They are great for parties as small croissant sandwiches and have been used for many a baby or wedding shower or ladies events.
People always ask for the recipe. What makes it so nice is the varieties of texture and flavor. There are sweet grapes, savory chicken, bitter celery, bright lemon and creamy mayo/sour cream. You also get crunchy almonds, celery and green onion next to tender chicken and sauce.

Chicken Salad Sandwich

1 Rotisserie chicken, shredded (4 c)

3 Tbsp lemon juice

1 tsp salt

1/2 tsp pepper

1/3 Cup scallions

1/4 Cup sliced almonds

1/3 Cup mayonnaise

1 Cup celery, sliced

1 Cup grapes, halved

croissants

        1. Mix together the chicken, scallions, celery, grapes and almonds.

2. In a separate bowl mix together the mayo, lemon, salt and pepper.

3. Combine the two and mix well. Serve on crescent rolls if desired

Chicken Scampi

I have long had a love affair with the chicken scampi at olive garden. I would get it every time  went there because it was the only time I could get my fix. Needless to say with my interest in cooking I was always looking to clone the recipe so I could have it whenever and with out the price tag.
I love looking at discounted or used cooking books for gems and was at the Deseret Industries in Provo, much like goodwill stores, and happened upon a copy of Top Secret Restaurant Recipes 2 by Todd Wilbur for only $2 and behold a good facsimile of the recipe!
I did make changes however. I for religious reasons to not cook with alcohol and so changes it to chicken stock, an oft used substitute and in his recipe the portions are huge, restaurant size and requires the use of two skillets to toss the pasta and the sauce I use just a large 12 in skillet to get the job done.

This is what the sauce looks like after all the ingredients have been combined. Set it aside to keep warm while you finish cooking the meat and vegetables.

Here is the sauce combines with the chicken and vegetables. The flour coating on the chicken helps the chicken get a golden brown crust but it also helps the sauce cling to it. Making it velvety and saucy. As you can see there is still room for the pasta in the 12 inch skillet though you do have to toss it carefully

I like to serve this with a good hunk of bread or some bread sticks like you get at olive garden to soak up any extra sauce.

Chicken Scampi

Sauce:

3 Tbsp butter

2 Tbsp onion, minced

1/4 Cup garlic, minced

1 1/2 Cups chicken broth

1/2 tsp salt

1/2 tsp italian seasoning

1/2 tsp crushed red pepper

1/4 tsp pepper

2 tsp fresh parsley, minced

1 Cup heavy cream

1 lb angel hair pasta

4 Tbsp olive oil

12 chicken tenders

1/2 Cup flour

1 each, green, red and yellow bell pepper

1 red onion, sliced

2 tsp fresh parsley, minced

Parmesan cheese, for topping

1. Melt the butter on low. Add the onion and garlic cook until they soften slightly and are fragrant. Add the stock, salt, Italian seasoning and crushed red pepper. Simmer until reduced by half. Stir in the fresh parsley and cream. Heat 10 minutes without boiling.

2. Prepare the pasta, removing just before al dente.

3. Heat oil in a skillet. Season the chicken with salt and pepper then dredge in the flour. Brown in the oil, removing from the pan when cooked through. Add the vegetables and oil as needed and cook until just softened.

4. Return the chicken, pasta and sauce to the pan tossing and heating through. Garnish with parsley and cheese if desired and serve.

BBQ Pork Spare Ribs

My maternal Grandmother is nearing her 100th birthday. I can remember when we celebrated her 90th birthday will a family gathering with favorite foods and of course lots of pictures from her life. While there were many dishes and treats that her children and grandchildren like me made to remember her the main dish and my favorite were these barbecue pork spare ribs.
They are made with country style pork ribs that cook slowly in the rich and savory sauce. They were produced in mass for the party and I remember a huge (read I have never seen such a big) crock pot

/warmer. The meat was so tender that as I tried to coax a rib onto my plate the part I was not grabbing with my tongs would slow motion separate and I would have to dig around for more.

The cloves are what make the sauce so different from other sauces and I love to take the extra sauce and spoon it over a baked potato.

If my last grandparent Grandma Lindberg makes it to 100 I will petition for these to be served 

Grandma Lindberg's BBQ Pork Spare Ribs

2 lb country style spareribs

1 Tbsp shortening

2 Tbsp flour

2 Tbsp mustard

1/4 Cup onion, minced

1/2 tsp cloves

1 tsp salt

1/2 tsp pepper

2 Tbsp Worcestershire sauce

1 Cup juice from canned fruit, any kind

1 Cup ketchup

1. Heat the shortening in a skillet. Pat the meat dry. Brown spareribs on all sides in the shortening.

2. Mix the remaining ingredients. Pour over meat into a baking dish.

3. Bake cover with foil at 350 for 1 1/2 hours. Remove the foil for the last 15 minutes.