Thursday, May 17, 2018

Tomato Stuffed with Chicken Salad


Tomato Stuffed with Chicken Salad photo by Candy Dorsey
Tomato stuffed with tuna or egg salad was a popular dish in the 1960's and 70's. I still like it!

I made this one with chicken salad using thighs, but you can use breasts if you prefer white meat.
Red grapes cut in half
Celery
Red bell pepper
Tossed all ingredients in plain yogurt

Start by slicing a small piece off the bottom of a tomato, so that it stands up. Remove the stem core, then slice the tomato to form wedges but don't cut all the way through to the bottom. Spread the wedges out, gently, and fill with salad.

Serve with crackers or pita chips.


Sunday, May 6, 2018

Stars & Stripes Icebox Cake

Graham crackers, whipped cream, red and blue food color. That's all you need to make this Stars and Stripes Icebox Cake. Make it any size you want by adding more crackers and cream, horizontally or vertically. I like to make two or three separate cakes, you can even make individual cakes by breaking the graham crackers in half. Anything goes!

This is what I did:

  • 8 graham crackers
  • 16 oz. whipping cream, whipped  
  • red and blue food coloring
I don't add sugar to whipping cream but you can.  Just be sure to use powdered sugar

Add red food coloring to ¼ of the whipped cream
Cover 4 crackers with red cream and 3 crackers with white. Leave one cracker plain. Stack them up alternating red and white, topped with the plain cracker.
Freeze the stack for at least 1 hour. Freezing is important because the moisture softens the crackers and it prevents the white and red bleeding into the blue when you're covering the stack.
Color the remaining whipped cream blue. Cover the stack with blue cream and freeze again. If the colors bleed while you're covering with blue, return to freezer for ½ hour then continue with blue. You can decorate with Edible Stars or make stars with a Decorating Tube.

To serve, remove from freezer and let it get to room temperature before slicing.



Saturday, April 21, 2018

Sweet Potato Hummus


Sweet Potato Hummus photo by Candy Dorsey
I like traditional hummus just as much as the next gal, but I thought I'd try something different...Sweet Potato Hummus.


This is what I did:

  • 1 lb. sweet potatoes, peeled and cooked
  • 1 can chickpeas (15 oz.) drained and rinsed
  • 1/4 cup tahini (sesame seed paste)
  • 1 clove garlic, minced
  • 1 tsp. cumin, or amount to taste
  • salt and pepper to taste
Put all ingredients in food processor or blender. Puree until smooth. If it's too thick, add a little bit of water or lemon juice and continue to puree.
Transfer to an airtight container and refrigerate.
Serve with pita, crackers and crudites.




🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴



Sunday, April 15, 2018

Sardine Sandwich


Sardine Sandwich photo by Candy Dorsey
Sardines, the other fish in the sea. I remember back in the 1950's and 60's, sardine sandwiches were a menu item at delis, diners and lunch counters. I guess they lost their appeal but I still like sardines and eat them regularly. I also like anchovies and smelts but I'll save that for another blog post or two.
I've added a few toppings to give this sandwich an updated twist from the basic lettuce and tomato on pumpernickel.

This what I did for two sandwiches:

Two Cuban rolls cut horizontally. Spread each cut side with a thin layer of mayonnaise. Then using your personal taste for heat, spread with Sriracha and Wasabi (they're both hot!). 

Place three or four sardines on each sandwich and top with sliced hard-boiled egg. I added lettuce and roasted red bell pepper to give some color, and I just like roasted red bells.

Enjoy!





Friday, April 6, 2018

Twice Baked Potatoes


Leftover meatloaf and baked potatoes put to use.
Scoop the potato out of the skin, mash with some milk and butter.

Chop up leftover meatloaf.

Mix it all together, spoon the mixture back into the potato skins and bake at 350°F until heated through. About 15 minutes.
Top with BBQ sauce.




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