The Cast of characters:
2 cans of chicken (we use the ones from Costco)
3 stalks of celery chopped (love the Trader Joe’s celery. It seems to stay the freshest in my fridge the longest.)
1 sliced green onion (optional)
1 chopped granny smith apple (with the skin still on)
1/4 cup of craisins
1/4-1/2 cup of sliced almonds
1 tsp of poppy seeds
a squirt of honey
mayo to taste
First I mix the mayo, poppy seeds and honey. I usually use 1/2-3/4 a cup of mayo, feel free to use more. (We just don’t like our stuff to be overly mayo-ish)
Then mix everything else together in the mayonnaise. It gets really good if you let the flavors “marry” so feel free to make this ahead of time and let it sit. But you can serve it right away too.
You can serve it on a bed of greens and make a nice big salad; alternatively, you could serve it on whole wheat bread and make a fancy sandwich. My favorite way though is to serve it on the Trader Joe’s three cheese sour dough bread with a slice of provolone cheese and grill it for a chicken salad melt. Yummy!
You take 4 boneless skin less frozen chicken boobs. (Unless you like dark meat, (I don’t) then feel free to mix it up) Throw them in your crock pot on low with about 1/2-3/4 a bottle of your favorite BBQ sauce. I use the Trader Joe’s BBQ sauce.
Let it sit there for several hours. Then about 1/2 an hour before you want to serve them take two forks and shred the chicken in the crock pot. Let the shredded chicken sit in there for about 1/2 an hour, then serve on buns. We use the Trader Joe’s Honey Whole Wheat buns. Good times. 🙂
Easy Twice Baked Potatoes
Scrub 2 largish baking potatoes. (Russet) Prick them a few times with a fork and cook them in the microwave. (Shh! Don’t tell people I actually use the microwave… I think they are sacrilege!)
Then cut them in half and scoop out most of the middle. (Leave enough that your potato skin can maintain its structural integrity.)
Throw the scooped out potato in a mixing bowl with some shredded cheddar cheese, a couple of pats of butter (Don’t make me go all Paula Deen on y’all! Use real butter!) 1/4 cup of sour cream, 1/4 cup of cream cheese a couple of slices of crumbled bacon, and a teaspoon or so of seasoning. Blend until creamy. And oh will it be creamy. (For seasoning, I use Paula Deen’s house seasoning which is a blend of salt, black pepper and garlic powder.)
Scoop the creaminess back into the potato skins and bake at 425 for about 20-30 minutes. You want the top of the potato to brown a little. Serve with meat or BBQ. I have seen a grown man cry over the glorious-ness that are these potatoes. Enjoy!