MEMORIAL DAY CHICKEN SALAD
·2 cups chunked, cooked chicken
.1 teaspoon Chef Nino’s Adrenaline Seasoning
·1/2 cup celery
·1/4 cup green pepper
·1 small diced apple (with peel)
·1/2 cup grapes
·1/4 cup olive oil mayonnaise
·1/2 cup chopped, toasted walnuts
··Use leftover cooked chicken, or cook
enough chicken to make 2 cups of
··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.
··Serve on lettuce, crackers or bread.
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
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.
2 pounds fresh Loisiana strawberries, hulled
4 cups white sugar
1/4 cup lemon juice
- 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.