Nutty Chicken Salad

This is my current go-to recipe for Chicken Salad. My husband likes it, and I do too - it adds a little sweetness with the apple and crunch with the almonds. I won't take a picture (yet) because Chicken Salad just doesn't photograph well unless it's on the sandwich.

And honestly, I just use this recipe as a guide. I used 2 chicken breasts, no celery, no garlic, a golden delicious apple, relish, mustard, salt & pepper, and mayo this time. If it were just me, I would add the garlic and red pepper... and in fact I might yet:-) My husband doesn't like those as well - but they add a nice contrast that he might be missing. 

Courtesy of allrecipes.com

Ingredients
3 skinless, boneless chicken breast halves
1 stalk celery
1 onion
1/2 teaspoon minced garlic
4 eggs
1 large red apple, diced
6 small sweet pickles, diced
1 (3 ounce) package sliced almonds
salt and pepper to taste
crushed red pepper to taste
1/4 cup mayonnaise

Directions
1.Over medium-high heat, bring a medium pot of lightly salted water to boil. Add chicken, celery, a slice of the onion, and garlic. Reduce heat to medium and simmer for 1 hour.
2.Chop remaining onion and set aside.
3.Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
4.Drain chicken, discarding boiled vegetables. Chop chicken when cool.
5.In a medium bowl, mix the apple, onion, pickles, almond and salt, if desired. Add black and red pepper to taste. Stir in enough mayonnaise until the mixture sticks together well.
6.Cover a serving dish with lettuce leaves. Mound the chicken salad in the middle, and sprinkle with additional almonds, if desired. Serve with crackers.

Ham & Cheese Sliders

These were a perfect Sunday treat while we watched football.  So good! I didn't have any poppy seeds, so we omitted those but they were still delicious! I also omitted the mayo on the rolls, and it was perfect.

Courtesy of Annie's Eats

For the sandwiches:
24 slider rolls (I used Hawaiian rolls)
24 slices honey ham
24 small slices Swiss cheese
Mayonnaise

For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Directions:
Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Turkey & Swiss Crescent Rolls

I put these together tonight for a very quick dinner when we wanted something light. 

Ingredients
Crescent Rolls (large can)
Deli Sliced Turkey
Swiss Cheese

Prepare crescent rolls as per package directions, but lay turkey and swiss slices on the crescent dough before rolling the crescent rolls.  Bake as directed and enjoy!

Marlboro Man's Favorite Sandwich

I was perusing the website of Diary of a Recipe Addict this morning... and I ran into this recipe from Pioneer Woman!  Since we have a freezer half full of beef that still needs to be used... including cube steak which I have a hard time figuring out how to cook.... I thought this seemed worth a try! 

My measurements were a little lighter - 1 pound of cube steak (I think - 4 patties), 3 hoagie rolls that I browned in the oven, 1 1/2 small onions and no tabasco (we don't like heat).  I did add a light sprinkling of paprika. 

Here is the recipe:

Marlboro Man's Favorite Sandwich

1 whole large (or 2 small) onions
1 stick butter (I used 3 tbsp)
2-3 lbs. cube steak (tenderized round steak that's been extra tenderized)
Seasoned Salt
1/2 c. Worcestershire sauce
Tabasco Sauce, to taste
4 whole French/deli rolls (like Earthgrains)

Slice the onions & cook in 1 Tbsp. butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with seasoned salt.

Heat 1 Tbsp. butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 c. (at least) Worcestershire sauce, 5-6 shakes Tabasco, and 1 Tbsp. butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet or under broiler in oven.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with the other half of roll, cut in half, and devour!