July 21, 2019

Hi All!

Well among the jam packed Summer festivities we are taking a little break for ourselves though and squeezing in some family day trips. Even though the weather is a little nuts I just hear the beach calling our name. The lake may feel like bath water but it'll still be refreshing and we will probably have sand everywhere. As a kid I thought that's where sandwiches came from... sand in my lunch!? Nope, named after John Montagu, 4th Earl of Sandwich, an eighteenth-century English aristocrat. It is said that he ordered his valet to bring him meat tucked between two pieces of bread, and others began to order "the same as Sandich!" (go figure ;o)

Something I hope I am not myself with all the heat and sun is BBQ'd. Oh yes I've finally learned to slap on plenty of sunscreen like it's sauce.

Enjoy!
Marzee
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BBQ CHICKEN SALAD

INGREDIENTS:
4 boneless, skinless chicken breasts, cooked and shredded
6 stalks celery, chopped
1 red bell pepper, chopped
1 small red onion, chopped
1 (14 ounce) can corn, drained
1/2 cup barbeque sauce
1/4 cup mayonnaise

DIRECTIONS:
Combine chicken, celery, bell pepper, onion, and corn in
a large bowl. In a small bowl, combine barbeque sauce and
mayonnaise. Pour over chicken and toss gently to coat.
Chill. Serve on lettuce-lined plates or with pita bread.

Categories: Salads

*~*~* MARZEE's CORNER *~*~*~*

GETTING THE BEST FLAVOR OUT OF CHICKEN BREASTS:

Poaching is one of the best method of cooking chicken for salads. When shredded or diced, the 4 poached chicken breasts yield 2 1/2 to 3 cups of delicately flavored, moist meat for salads, casseroles and sandwiches. The following poaching method is nearly effortless and speedy enough to be completed in 15 or 20 minutes.

Bring 3 cups of defatted chicken broth or water to a boil
in a 1 1/2-quart pan over medium-high heat. Into the boiling
liquid carefully slip four boneless, skinless chicken breast
halves (about 1 1/2 pounds). Immediately reduce the heat to
medium-low, cover the pan and simmer gently until the thickest
part of the chicken is fork-tender (approximately 8 to 10
minutes).

To use the chicken right away, transfer it to a cutting
board to cool sufficiently for shredding or slicing. (Save
the broth for another purpose.) To use the chicken later,
place it, along with the cooking liquid, into a shallow dish
and refrigerate until the chicken is cool to the touch. Cover
the dish and store the chicken and broth for up to 2 days.