Great to make if you have leftover chicken.  Dressing makes it special.

Recently I made a nice lemon thyme roast chicken and naturally, had leftovers.

I had the breast left over and the remains were taking up a lot of space in the fridge and I need space here!!

Always loved chicken salad, but wanted to try a different type of dressing, but I wanted the dressing to be mayonnaise based since I am a nut for mayonnaise.

Because the chicken had a nice light thyme flavor, I figured my creole seasoning mix would be just the right addition for the best flavor.  I wasn’t wrong!!  This is great!!

You might even want to call this “healthy” too.  Especially if you use low-fat mayo. The addition of the quick oats not only makes this creamy as can be, it also adds fibre to the salad. Use this same trick in tuna salad too.  It gives extra creaminess, but if you use the cheaper light tuna, it cuts WAY down on the fishy taste.  You’ll think you used solid-white albacore.  I’ve been doing this for YEARS now because I like the texture so much–more than the health benefit (I’m not really all into that anyway, but I know a lot of people are!)

Keep this recipe in mind for those Thanksgiving leftovers too. Turkey certainly can be substituted for the chicken.

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Creole Chicken Salad

This chicken salad recipe is great to make with leftover chicken.  The dressing makes it special.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: salads

Cuisine: American

Keyword: chicken salad recipe, healthy chicken salad

Servings: 4 people

Calories: 329kcal

Author: Judith Hannemann

Ingredients

• 2 cups diced cooked chicken white meat preferred
• 2 ribs celery sliced
• 1 small onion diced
• 1 tsp paprika

Dressing:

• 1/4 cup quick-cooking oats
• 3 tbsp warm water
• 1/2 cup mayonnaise low fat is fine
• 1-2 tsp Creole Seasoning Blend
• 1-2 tbsp water

Instructions

• In a small bowl, combine the quick cooking oats and 3 tbsp warm water. Stir; set aside.
• For the dressing, mix the mayonnaise, creole seasoning blend and 1 tbsp water. Add the oats mixture and stir to combine. Taste and determine if you want more creole seasoning; add if you do. Dressing should be the consistency of a thick, pourable dressing, i.e. a good-quality ranch dressing like Marie's. If it is too thick, add the additional 1 tbsp of water.
• In a large bowl, combine the chicken, celery and onion. Mix well. Add the amount of dressing you desire; mix. Correct any seasoning at this point. If you need salt, add at this time.
• Cover and chill for about 30 minutes. Sprinkle with paprika immediately before serving.
• Serve with crackers or melba toast for an appetizer, otherwise on hard rolls for sandwiches. Should serve 8 as appetizer, 4 for sandwiches.

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 5g | Protein: 23g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 255mg | Potassium: 287mg | Fiber: 1g | Sugar: 2g | Vitamin A: 640IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg

Creole Chicken Salad

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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The ORIGINAL Egg McMuffin.  One of my Mom’s greatest hits!

A Sunday “tea” special of my Mom’s!

We always ate our Sunday dinner around 1 pm when I was growing up.  So we’d have a light snack around 5 or 6–like the Brits do with “tea.”  As my mother was a Brit, that’s exactly what this was!!!

Elegant breakfast, brunch or light dinner

She would double the recipe so she had a few left over for my Dad’s lunch the next day.  If you have kids who brown bag it for their school lunch, then doing what my mother did would make a lot of sense.

Hot or cold, they taste great.  If Mom made a ham for Sunday dinner, a chunk of it went on the bottom of the pastry shell. Likewise if she’d cooked bacon for a “planned over.”

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Egg Baskets

Egg baskets are the ORIGINAL Egg McMuffin, served open faced.  One of my Mom’s greatest hits!

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Breakfast

Cuisine: American

Keyword: baked eggs, egg mcmuffin, eggs

Servings: 6

Calories: 457kcal

Author: Judith Hannemann

Ingredients

• 6 eggs
• salt
• pepper

For the Pastry *

• 1 1/2 cups flour
• 1/2 cup shortening
• 1/2 cup shredded cheddar cheese
• 1 tsp salt
• 4-5 tbs cold water
• paprika

For the Cheese Sauce

• 1 cup plain Greek yogurt OR sour cream
• 1/2 cup shredded cheddar cheese or Velveeta
• 1/4 cup cream

Instructions

• Preheat oven to 450 degrees F.
• Mix the flour, cheese and salt in a medium bowl. Add shortening and cut in until the mixture resembles small peas. Add the water, 1 tbs at a time, until dough holds together. Turn dough out on a floured surface and roll out to about 1/8-inch thickness. Cut 6 5-inch circles (I found the lid of a large-sized yogurt container was the right size). Then cut 6 3-inch circles (I used a ring from a standard-mouth mason jar). You will have to cut and re-roll to get all these circles.
• Gently fit each 5-inch circle into a standard 6-muffin cupcake/muffin pan, letting a little bit extend over the cup so you can seal.
• Break an egg into each pastry-lined cup. Sprinkle each with salt & pepper.
• Now take the 3-inch circles and place them over the top of each cup. Seal well. Sprinkle the top of each with a bit of paprika.
• Bake for 20-25 minutes.
• Prepare cheese sauce by adding the yogurt/sour cream and cheese/Velveeta (I recommend Velveeta as sauce will not separate then) to a microwave-safe bowl. Microwave on HIGH for 30 second intervals until cheese is melted. Thin down to desired consistency with cream (add a little at a time, the amount of cream is a guide ONLY).
• Makes 6 servings.
• *If you don't want to be bothered making your own pie pastry, you can use the refrigerated kind. You will need enough for a double-crust pie (2 portions), however, SOME re-rolling will be involved, and you can just press some shredded cheese on top of each crust before cutting.

Nutrition

Serving: 1basket | Calories: 457kcal | Carbohydrates: 26g | Protein: 17g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 199mg | Sodium: 585mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 572IU | Calcium: 208mg | Iron: 2mg

Egg Baskets

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