Tag: Appetizer

Recipes

Grandma Conaulty’s Chicken Salad

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Refreshing and light with lots of flavor, this chicken salad is good as a light lunch or for a party.

  • 2        boneless skinless chicken breasts
  • 2 tbsp kosher salt or 2 tsp table salt
  • 1 c     green grapes, sliced in half
  • ¾ c    sliced or slivered almonds, toasted
  • 1/2 c  mayonnaise
  • ½       lemon, juiced (~2 tbsp lemon juice)
  • ½ c    crushed or chopped pineapple
  • ½ tsp salt (or to taste)
  • ¼ tsp pepper (or to taste)

  1. Poach chicken: Place chicken breasts, 2 tbsp kosher salt, and 4 cups cold water in a large pot. Heat on medium to bring to a simmer. Turn chicken over, cover with tight fitting lid, and turn off heat. Chicken will continue to cook in the hot liquid. Check at 5 min, make take 10 for larger chicken breasts. Remove from pot and let cool. Cut chicken in bite sized pieces.
  2. To toast almonds: Preheat oven to 425F. Place almonds on small cookie sheet in single layer and bake for 5 min, check at 3-4 min and stir. Be careful of scorching! Remove when golden brown and remove from tray immediately to cool.
  3. Combine sliced grapes, chopped or crushed pineapple, mayo, lemon juice, salt and pepper. Chill 4-6 hours.
  4. Just before serving add toasted almonds. Serve with club crackers.
Recipes

Candied Sugar Pecans

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A festive snack for your holiday get-togethers can double as a DIY gift for the holidays – courtesy of Sally’s Baking Addiction

6 cups pecan halves
2 egg whites
2 Tbsp water
2 cups sugar
2 ½ tsp cinnamon
2 tsp salt
Cooking spray

  1. Preheat oven to 300F. Line two large baking sheets with parchment and spray with non-stick cooking spray or use silicone baking mat.
  2. Pour pecans into a large bowl. Set aside.
  3. Using an electric mixer that is very clean and preferably cold, beat the egg whites and water on medium-high speed until stiff peaks form, about 4-5 minutes. NOTE: Your equipment must be clean and free of any egg yolk or they will not beat to stiff peaks. Rub beaters and bowl with lemon juice or vinegar and rinse/dry.
  4. Add the sugar, cinnamon, and salt to the egg whites and gently fold until combined. Pour this mixture over the nuts and stir to coat completely.
  5. Spread nuts over baking sheet and bake 45 minutes, stirring every 15 min. Allow to cool completely on the baking sheet. Store at room temperature covered up to 2 weeks.
Recipes

Ful Mudammas

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We make this as part of a traditional near east meal* featuring ingredients from Bible times

2 cups canned fava beans (16oz)
2 TBSP extra virgin olive oil
1/2 onion, minced
2 cloves garlic, minced
1 tsp cumin
1/2 cup water
1/2 tsp salt
1/8 tsp pepper
2 lemons, juiced

Optional:
Tomato wedges
Sliced hard boiled egg
Chopped parsley
Thinly sliced red onion

  1. Heat olive oil over medium heat. Fry the onion until translucent/golden. Add garlic/cumin, saute 1 minute. Add fava beans then ½ cup water to the skillet.
  2. Bring mixture to a boil. Reduce heat to medium, season with salt, pepper. Cover skillet and simmer for 10 minutes, until beans are tender. Remove lid and continue to cook until liquid is reduced about half.
  3. Pour bean mixture into a bowl. Squeeze in fresh lemon juice. Mash to a semi smooth consistency. Should be more chunky than creamy.
  4. Serve with warm pita bread, tomatoes, egg, parsley, onion if desired.

As part of a biblical meal, serve with flatbread (pita), cucumber, olives, crackers, goat cheese, cantaloupe (muskmelon), and whole or chopped dates.

Recipes

Honey BBQ Chicken Wings

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Sweet, sticky wings that always hit the spot

3 or 4 lbs chicken wings (~20 full wings, or 40 drumettes/flats)
2 Tbsp vegetable oil
1 Tbsp kosher salt
¼ tsp pepper

Sauce:
1 c hickory bbq sauce (or any other bbq sauce you want)
½ c honey
4 tbsp butter
2 tbsp ketchup
½ tsp garlic powder

  1. Preheat oven to 400F. Line a large baking sheet with foil. Place a wire rack on top and spray with oil or grease.
  2. If using full wings, use a large knife or a pair of kitchen shears to remove the tip and cut the chicken wings along the elbow joint into wings/drumettes. Toss with oil, salt and pepper in a large bowl.
  3. Bake chicken on wire rack for ~45 minutes.
  4. While wings are baking, heat together the sauce ingredients in a medium saucepan over medium heat until smooth/bubbly. Remove from heat. Optionally you can use whatever sauce you’d like, but we love this one. You can also add hot sauce if you like them on the spicy side.
  5. Remove tray from oven and brush chicken with sauce, covering both sides. Bake for 5 minutes with sauce. Remove and serve.