Easy Chicken Salad Sandwich...and more

I have so much stuff to share with you...but first things, first. Yesterday, as I was commenting back on some of the comments (yes, I know I owe a lot more)...I came across a comment from Cathleen @ A Taste of...Madness
and as soon as I saw her yummy, and simple chicken salad sandwich, I immediately decided to use of the large roasted leftover chicken breast, from the whole roasted chicken, I made the other day.
For the recipe, just click on the link, but I also combined half of the portion for the mayo, with my homemade tartar sauce, or you can use a bottled purchase tartar sauce if you would like!

Roasted chicken is so versatile, but most of the time I purchase it ready made, fresh  rotisserie style, from my local supermarket. Just can't resist the aroma and the freshness of a roasted chicken.

The leftovers can be utilized so many different ways...if you haven't devoured all of it in one sitting, with family or company. In my case, I always have some leftovers which happen to be one of the large breast which I use for chicken sandwiches, but have not made chicken salad in a long time!

How could you not enjoy this delicious sandwich on your favorite sandwich bread or bun (I chose 100% whole wheat)

On the bottom slice of the bread, pile on the yummy chicken salad, and on the other
slice a generous chunk of your favorite lettuce, a slice of perfectly ripe tomato, and a thin slice of red onion (optional)...cut it half diagonally, and enjoy your sandwich with homemade ice tea...can't get better than that!

A 'sitting duck'...this isn't...but more like a 'squatting chicken'...which it is; 'hunch back', and all!...yikes! This image of a well roasted chicken, right out of the oven is NOT very attractive, but the chicken is perfectly roasted...except for the two bottom legs...which are squatted, and did not get golden brown, but it did get tender.

So why am I showing you this funny looking squatting chicken?...well, because of the cast iron roasting pan, and how clever and useful it is.

So, this is the famous cast iron skillet by Chef Emeril...I did not find this as a 'thrift find'...as a matter of fact, I ordered it online from HSN Home shopping...the cost was not cheap...close to $40. I must admit it really is an unusual, and different kind of roasting pan, but I am not crazy about it, and therefore,

I will want to get rid of it....probably donating it to Goodwill, or offering someone in the U.S. who will not mind paying for the shipping charge...that's all; just let me know if you're interested!

This was the original plan...roasted chicken, and baked sweet potatoes!

I'm gonna share my homemade tartar sauce recipe with you, to add to the chicken salad recipe!

So, I made my own delicious tartar sauce...which was not difficult, at all!



My homemade tartar sauce, which I featured in my previous post.

Here are the ingredients that I used...

OK...so here you have all the ingredients to process for the tartar sauce...sweet pickle slices, caper berries, and and scallions.Give it a whirl or two, and you can add this to your favorite mayonnaise.

So, that's all to making a simple homemade tartar sauce...here's my personal recipe concoction!

Tartar Sauce

! 1/2 cups really good mayonnaise
2 Tbsp. sweet diced pickles for the relish
1 Tbsp. caper berries
2 Tbsp. lemon juice
1 Tbsp. chopped onion
1 teaspoon brown mustard
about 1/2 teaspoon of pickle juice

Mix all ingredients together, and use it for side dish, or for sandwich spreads, and dips!

Vietnamese Chicken Noodle Soup

This is the last of my "cure for all" healthy, spicy, and super colorful dishes for my long lasting illness. Today is a new day, and the start of Spring...although in South Florida we have exceptional and gorgeous weather all year round. As I was browsing through the March issue of Family Circle, when I spotted this soup, knowing that I have all the ingredients, and I do love spicy, I said "this one is for me!"

If you love fresh herbs, this is a "must" soup for you to try! Fresh mint, and fresh cilantro, not only adorn the beauty of the amazing soup, but the refreshing and spicy flavor will blow you away!

Vietnamese Chicken Noodle Soup
from Family Circle magazine; March 2012 

2 cans (14 1/2 ounces each) reduced sodium chicken broth
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
1 cup shredded carrots, (I used matchstick cut sizes)
2 Tablespoons chopped fresh ginger
2 scallions, thinly sliced
1 red hot pepper seeded, and thinly sliced (optional)
1 Tablespoon reduced-sodium soy sauce
1 Tablespoon lime juice
2 teaspoons Asian hot sauce (such as Sriracha)
6 ounces rice noodles (such as Thai Kitchen Stir-Fry Rice Noodles)
1/4 cup mint leaves
1/4 cup cilantro leaves

In a large pot, bring chicken broth and 1 1/2 cups water to a boil. Add chicken, and simmer for 3 minutes. Add carrots, snow peas, and ginger; simmer 3 minutes.

Stir in scallion, soy sauce, lime juice and hot sauce.

Meanwhile, boil rice noodles for 6 minutes. Drain.

Divide cooked noodles among four bowls. Spoon an equal amount of soup into each bowl of noodles. Scatter mint and cilantro over each dish and serve immediately.
Points value: 10

Time for Reality Check....Chicken Soup for the Soul!

Chicken Soup for Flavor, Comfort, and for the Soul is always a welcome, whether you are on a diet...or not, but just enjoying  a nice cup, or bowl  of fresh homemade chicken soup!

As you know, I have announced my diet to the whole world, and also mentioned which kind of diet I am pursuing~
Well, I still stick to my WeightWatchers Diet that I lost 35 lbs in 3 months, which was 7 yrs ago, and have gained the weight back...only. because I just did not care, or keep track of what I'm actually eating...and that does add up over months and years...do not fool yourself, because, it does make a difference to keep track of what you are eating!

I think good home made soup is the best therapy for the soul, and also for a healthy DIET! Since I chose Weight Watchers Diet online, this time...knowing my point system, this is the best, of the best chicken noodle soup recipe that I already have been making for years, and years, but you can always revise it!  As long as you have the basic chicken soup (stock recipe) you can always revise it to your liking! The best part of it, this is acceptable on every diet you have decided to join!

Basic Chicken Stock

adapted from Weight Watchers New Complete Cookbook

4 lbs of chicken wings, legs, and  thighs, or just all chicken legs, and thighs

12 cups of water

1 large onion quartered

a bunch of carrots, scrubbed, and ends cut off

1 bunch of parsnsip scrubbed, and ends cut off

1 bunch of celery, ends cut off

a bunch of fresh flat leaf Italian parsley

a bunch of fresh dill

12 black peppercorns 

salt to taste

2 Tbsp. of organic vegetable soup base

2 bay leaves

In a large stockpot, combine chicken and water; bring to boil.Skim off the foam that rises to the surface. Add onion, carrots, and celery parsley, dill peppercorn, salt, bay leaves, and salt. Reduce the heat, and simmer , partially covered, skimming off any foam and fat, occasionally for at least 2 hours.

In a mesh colander, pour the stock over, and strain the stock. Discard the vegetables, since they are overcooked any way, and refrigerate the stock. At this point, you can use it for any other soups, sauces, or which ever recipe you prefer for an amazing recipe! Points value-1

linking to: Full Plate Thursday 1-5-12 @ Miz Helen's Country Cottage

 Thursday Favorite Things 17 Blog Hop @ Katherines Corner 

Chicken Noodle Soup...for the Soul

recipe, by Elisabeth

2 quarts=8 cups home made chicken broth 

1 1/2 cups diced 1 inch pieces of carrots

1 1/2 cups chopped yellow onion

1 cup 1 inch pieces of celery 

chicken pieces from parts, separated

16 ounces of pappardelle noodles, or any other noodles

1 teaspoon salt

1 Tbsp organic vegetable soup base

salt, and freshly ground pepper

2 Bay Leaves

In a large soup pot, combine, the broth and all the ingredients, and spices;bring to a simmer, and after that, gently simmer with the vegetables, until they are tender...approx 25 minutes.  Serve soup over noodles, or matzo balls!  Remove bone from chicken parts, and add  chunks of pieces to the soup. At the end of cooking time, you can drizzle 1 teaspoon extra virgin olive oil for a more golden color, and added flavor.Adjust, seasoning, and serve. You can garnish with your favorite chopped fresh herbs.(I added snipped fresh chives) Yield, 8 servings. Points Value 5.

A New Year...a New You!

Yes, this is a New Year...and a New You...if you let it happen! I've been putting it off for the last 7 years and now, I've made the crucial decision! I want to be at my best, and I want to look amazing! ...that means, I have to lose 35 lbs...actually, 45 lbs! According to my daughter Lora, "how about 50 lbs?"...well, that means if I do lose 50lbs it would be my weight since high school! How many of you can really say you are at the same weight since high school?...I bet, not too many! As the years pass, the weight keeps creeping up...sad, but true!

We toasted to the New Year with a glass of nice pink Prosseco...

Had my bowl of  Hungarian/Italian style lentils made in the slow cooker...also, Lora's fabulous lasagne with the pumpkin, and the bechamel sauce...

Tonight...a large glass of Chardonnay (6 ozs.=2points) in the Weight Watchers system, and now...the Diet begins!

I purchased this amazing Weight Watchers New Complete Cookbook...a 2006 edition, with fabulous recipes that are totally appealing, and delicious, and are perfect for today's lifestyle, if you are contiguously, thinking of healthier eating and making healthier choices...this is the best way to go about it! I actually bought this book at a favorite thrift store of ours, for $1.99 knowing that it retails for at least $32.00. Beautiful hard covered notebook, with the best, of the best light and easy recipes.

I joined Weight Watchers online, just since yesterday, and will probably have to sign up for their weekly meetings locally, in order to monitor, and maintain my weight loss! I already know my point system, and know how to figure out the points in order to lose weight, and I will be posting recipes from this book, for the next 90 days, and keep you posted of my weight loss results!
I made my own recipe, from 2 pieces of boneless chicken thighs, that I had in the freezer, to accompany with a nice dish of salad. The actual dish was 6 points, and I allowed myself 22 WW points in order to lose 35 lbs within the next 90 days!
Here's the recipe, I adapted my recipe from!


Southern Oven "Fried" Chicken

1/4 cup fat free buttermilk
1/4 cup cornflakes crushed
3 Tbsp all-purp flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 lbs. chicken parts, skinned
4 teaspoons canola oil

Preheat oven to 400 degrees F. Spray a large baking sheet with nonstick cooking spray.
Pour the buttermilk into a large shallow bowl. On a sheet of wax paper, combine the cornflake crumbs, flour, salt, and pepper. Dip the chicken in buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 16-20 minutes longer.
Points value: 5

My version of my Boneless Baked Chicken Thighs...based on the WW recipe, using 2 boneless skinless chicken thighs, rubbed with Cajun Blackened spice, and 1 teaspoon each of extra virgin olive oil for the chicken thighs drizzled on, and dredge in 1/4 cup of Matzo Meal, also adding a dash of salt, and pepper. Bake in a 350 degree F. oven till crispy, and light brown for about 25-30 min. turning once. Serve it over a garden salad, topped with 1 teaspoon extra virgin olive oil, and white wine vinegar. Slicing the chicken, and serving it on top of the salad. Total points- 6


For my first day, I consumed 24 of my 22 allowed points, from breakfast to lunch, and dinner...not too bad for the first day! For breakfast, I had home made oatmeal with raisins, sweetened with Blue Agave organic nectar- 4 points. For lunch I had lentil soup from my huge pot of lentils, added more vegetable broth to make a nice soup- 4 points. For snack crackers, and peanut butter-3 points. Also, cashew peanuts for more snacks, another 2 points. I think I actually stayed within my point system, just have to keep a closer eye on it, and start to exercise, as well! Will keep you more informed of my progress!

Chicken Paprikash...and Awards!

Whenever I crave for something that is a perfect comfort food that I know my entire family will like, I tend to turn towards my Hungarian favorite, which really does not need a recipe... knowing that I learned to make this delicious sauteed chicken in a rich paprika-sour cream sauce from my Hungarian "roots" from my mom, who was actually born in Transylvania (yes there is such a country, not just a myth)...it is and has been part of Romania for nearly a century now, after World War 1.
This special and true Hungarian dish is known world-wide to be an authentic Hungarian "staple" dish that is now just tossed aside in the culinary world...so sad! The way I see it in the "new wave" cooking, it doesn't even get listed as a "top 10".
I learned to make it the authentic way...even before I knew how to cook. Normally I would add the hot Hungarian wax pepper, which here in the states called "banana pepper?"...wonder why? Sure doesn't taste like a banana, it sure doesn't look like a banana, just because it's long and yellow?...that is absurd...again also...why do they even call it Hungarian wax pepper?...Do they wax it?...just the thought of that grosses me out!
At any rate, this is a simple, and easy way to make it...as long as you use authentic imported Hungarian Paprika, hot, or sweet...it's your choice!
I did not bother to do a step-by-step instructions on this...was not even going to take photos of this because I made this in a hurry, with my family telling me "we're starving"...so typical!

Do check out my friend Angie' blog @ Angie's Recipes, her delicious version of her Paprika Chicken. While you're there, browse through her blog and marvel at her many beautiful and yummy line up of entrees, and desserts, and do say hello!

I love to serve this awesome chicken paprikash with spaetzle...which is a little tedious to make so I usually serve it with wide egg noodles, or in the case with orechiette pasta. This was so delicious and we even had it for lunch the next day!

Buffalo Chicken Wings with Blue Cheese Dressing

Ever wonder why they call these hot wings Buffalo wings?...well, it sure doesn't have anything to do with buffalo meat!...oh, yuck...even the thought of it! I'm going to enlighten you with a little history of these wonderful messy, but so tasty, juicy, and tender wings oozing in a special hot sauce that you make your very own, and have it medium, or extra hot.

It has been repeated so often that these wings were invented at the Anchor Bar on Main Street in Buffalo, that pretty much everyone accepted it as the truth. There has been less consensus, however, about whether the wings were created when a mistaken delivery of wings arrived at the bar and Frank Bellisimo asked his wife, Teressa, to do something with them...or, when Dom, their son, asked his mother to concoct a late-night snack for regulars at the bar. Either way, it was Teressa, who in 1964 came up with the idea of combining spicy wings with crisp celery, and blue cheese dressing.

Buffalo wings did not become famous until 1980, and the city declared July 29..."Chicken Wings Day"...and simply left it at that!

Teriyaki Glazed Boneless Chicken Thighs

I've been debating what to make for dinner, and decided on a simple organic chicken thighs, and a side of jasmine rice with a little bit of steamed peas, and sauteed sliced mushrooms, mixed into the rice. Yumm!...simple gourmet, is always a winner! Topped off with fresh thin sliced scallions, mostly green parts, over the rice, and the chicken.
I could not decide on the chicken thighs whether to bake, broil, fry, or grill, so I opted for simple baking. I opted for a nice recipe for the chicken, from The Food Network.com, Ellie Krieger which I adapted a little.

Cajun Oven Fried Chicken

I hesitated to post this photo of my Cajun Oven Fried Chicken, because it seems like that's all I post is chicken dishes, and of course dishes, as in special thrift find dishes, platter, etc. There are endless possibilities to with chicken. Our family never gets tired of chicken, so therefore it is a staple dish in our family. Although this was my simple little dinner, I thought I would share this recipe, and the special flat bread I bought at my local, all time favorite supermarket, besides Whole Foods. Another story about that.

 Cajun Oven Fried Chicken

! whole chicken cut up in 8 parts, or

chicken parts, of your choice

1 Tbsp. Cajun seasoning

or a (mix of your own)

1/3 cup low-fat buttermilk

salt, and pepper to taste

1 cup Panko (Japanese breadcrumbs)

Cooking spray

Preheat oven to 400 degrees F. Combine spices and buttermilk in a shallow dish. Dip chicken pieces one at a time, into the buttermilk mixture, dredge in Panko. Place chicken pieces on a baking sheet, lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400 degrees for 40 minutes or until done. Turn chicken over, after 20 minutes. 8 pieces servings