Monday, August 27, 2012

Hot Chicken Salad

So delicious and easy for parties!  We had at my son's christening luncheon at Aunt Sister's house.

  • 1/2 cup slivered almonds
  • 4 cups chopped cooked chicken
  • 2 cups sliced celery 
  • 1/4 cup chopped onion 
  • 1/4 cup chopped  roasted red pepper 
  • 1 package mushrooms chopped  
  • (8-ounce) can sliced water chestnuts, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded white Cheddar cheese
  • 1 cup mayonnaise 
  • 1/2 cup sour cream 
  • 3 tablespoons lemon juice
  • 1 cup panko crumbs
  • 1 cup refrigerated shredded Parmesan cheese


  1. Bake slivered almonds in a shallow pan at 350° for 5 to 10 minutes or until toasted.
  2. Stir together almonds, chicken, and next 7 ingredients in a large bowl. Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; stir into chicken mixture. Spoon into a lightly greased 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese, panko crumbs, and Parmesan cheese.
  3. Bake at 350° for 30 minutes or until thoroughly heated.

Colombian Arepas

Nothing brightens a Monday like coming home to a mini cooking session organized by your fabulous nanny!  Mrs. Elsy brought these Colombian treats, corn cakes called Arepas, to us last week for breakfast.  Today she came with all of the ingredients to teach me!

1 1/2 cups corn meal (hers is from a Tiendo Latino)
1 1/2 cups warm/hot water
~ 1 tsp salt
~ 1/2 - 3/4 cup Latino Queso, shredded, from grocery

Mix all ingredients in a bowl with hands into a dough.  Should get to the point of not being sticky but able to be formed into balls as shown above.  Flatten slightly.

Warm pan on stove over medium.  Rub a little butter on the pan and get hot.  Cook arepas for 5-15 minutes per side, until golden brown.  Serve warm.