Wednesday, July 6, 2011

The Best Chicken Salad You'll Ever Have

This is one of my favorite sandwich fillings of all time! BUT, my favorite way to eat it isn't on wheat-free bread, nay! It's on white corn tortillas with a little bit of melted cheese!

The Best Chicken Salad

 Two large cans of canned chicken
Miracle whip (NOT mayonaisse. The taste just won't be the same)
Red Grapes
Two handfuls of Cashews, coarsely chopped
3-4 green onions
Pepper to taste
Open and drain the canned chicken and put into a small mixing bowl. Chop up your green onions and cashews and mix in thoroughly. You can use however many grapes you want (I like to use a lot), but I use around two small bunches off of the whole bag of grapes. Chop the individual grapes in half and then half the halves. Mix in with the chicken-onion-cashew mixture. Add miracle whip until you get a nice, slightly chunky spreading consistency. (This is around two and a half to three spoonfuls.) Add pepper and salt to taste. Spread on your choice of wheat free bread or white corn torillas and if you're feeling adventurous and you don't care about the calories...bake some tater-tots to go on the side!

Friday, July 1, 2011

Cheesy corn, sausage and potato chowder

This my the Holy Grail of soups. It is by far my favorite soup that I have made! It is also my roommate's favorite soup and she requests it frequently. It makes a lot and can last for days between a few people. I discovered this recipe a few years ago when I was on dinner duty for my family. Since then I have tweaked it from it's original state and turned it into something amazing!

Cheesy Corn, Sausage and Potato Chowder

Four large baking potatoes
Half of a package of Velveeta
Two cans of creamed corn
Half of a package of frozen breakfast sausage links
Cayenne Pepper
Season Salt
Milk (You can use two cans of evaporated milk here instead of half of a half gallon of milk)

(This recipe is usually made to cater to the tastes of the people I'm serving it to, so don't worry that the amounts aren't exact. Some people like lots of cayenne pepper and some don't. Season it how you like it.)

Wash and dice your potatoes and put them in a large soup pot on the stove. (Don't bother skinning them.) Fill the pot with enough water to just barely cover the potatoes; bring water and potatoes to a boil. Reduce heat and cover. At this time start cooking your sausage links in a separate pan. Once cooked, slice into small pieces and set aside. Once the potatoes are done, add the milk, sausage and creamed corn; turn to low heat. Chop your Velveeta into small cubes and stir into the soup pot on the stove; turn to medium heat and stir occasionally until all cheese is melted. (as much as many of you like cheese, it might be fairly gross to get a big chunk of this stuff in your soup.) Season to taste with cayenne pepper, pepper and season salt. Enjoy!

(P.S. Make sure you read all of the packages on your ingredients, just to make sure! Also BEWARE wooden spoons. These my friends may make you sick. If used in an "un-friendly" dish to those of us with problems towards wheat and gluten, food particles can stick in the grains of the wood even after the spoon has been washed. If you want to use wooden spoons in your cooking, make sure they are used ONLY for wheat-free/gluten-free cooking.)