Chef Nino: Memorial Day Recipes

MEMORIAL DAY CHICKEN SALAD

Ingredients:

·2 cups chunked, cooked chicken

.1 teaspoon Chef Nino’s Adrenaline Seasoning

·1/2 cup celery

·1/4 cup green pepper

·1/4 onion

·1/2 cucumber

·1 small diced apple (with peel)

·1/2 cup grapes

·1/4 cup olive oil  mayonnaise

·1/2 cup chopped, toasted walnuts

Directions:

··Use leftover cooked chicken, or cook

enough chicken to make 2 cups of

chopped chicken.

··Chop the celergy, green pepper and

apple. Add Adrenaline Seasoning .Peel and chop the onion and

cucumber. Cut the grapes in half.

··Put all the ingredients in a large bowl.

Stir together.

··Serve on lettuce, crackers or bread.

BLUEBERRY SYRUP

Ingredients:

2 Cups fresh blueberries

¼ cup water

2 oranges squeezed (1 cup)

¾ cup white sugar

¼ cup water

3 tablespoons cornstarch

½ teaspoon almond extract

1 pinch cinnamon

1 pinch kosher salt

Directions:

In a medium saucepan combine blueberries, ¼ cup water, orange juice and sugar. Stir and bring to a slow boil. Let simmer while 2nd  part of recipe is preformed. In a small bowl mix cornstarch and ¼ cup water, add this mixture to the simmering blueberries. Let cook until thickened. About 5 minutes. Remove from heat and stir in almond extract, cinnamon and salt.

STRAWBERRY JAM

Ingredients:

2 pounds fresh Loisiana strawberries, hulled

4 cups white sugar

1/4 cup lemon juice

Directions:

  1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berries. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing, just refrigerate.

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