Apple Parmesan Salad

I adore apples.  Especially this time of year when they are at their peak. Fresh, crisp, delicious!!

This salad is a fabulous way to use some of those incredible apples!  The dressing perfectly compliments the crisp apples and the parmesan adds a bit of "bite" so it's not too sweet.  And the pine nuts add great texture!  It is one of my favorite salad recipes.

I think it would be wonderful served with some seasoned grilled chicken on top for lunch or dinner!

APPLE PARMESAN SALAD

1/2 cup olive oil

2 T. balsamic vinegar

1 T. lemon juice

2 tsp. dijon mustard

1 clove garlic, minced

1/4 tsp. pepper

1/4 tsp. salt

2 tsp. sugar

Romaine or Baby Salad Greens, chopped

2 medium apples (sweet not tart)

(Gala, Fuji, Ginger Gold, or Golden Delicious)

1/2 cups pine nuts, toasted

4 oz. Parmesan cheese, grated

Whisk together first eight ingredients.  Put chopped lettuce in bowl.  Core, halve, and slice apples and add to the lettuce.  Whisk dressing again and add sparingly to the lettuce and toss.  Sprinkle with pine nuts and Parmesan cheese. Serve remaining dressing on the side.



Sour Cream Noodle Bake

I realize it has been FOREVER since I updated my blog last! I had a baby, and lets just say I haven't had a whole lot of motivation! I am sure many of you can relate :)

I have still been cooking and baking, although not as much as I used to!  I think I have gone thru what I would call a period  of "un-inspiration"! Even though I have been feeling somewhat un-inspired in the kitchen, I have whipped up some great recipes! Most of them have been really easy!  I can't wait to share them with you!

I found this recipe on The Pioneer Woman's blog.  Anything with pasta tends to attract me!  So I gave it a whirl.  I did make a few changes from her recipe.  Basically I added onion to the ground beef and some more spices.

It was really, really tasty! Very Comforting.  

I could imagine it being superb on a cold winter day.  Perhaps you trudged home from school (four miles one way) in four feet of snow, and you enter the front door to the wonderful smell of this in the oven. (That was just an imagined sceneario.  It never happened.  I have never lived in an area that has ever received that much snow!)

Creamy noodles, a lovely "tomatoey-beefy" taste, and a nice sharp cheese. Yum!...This recipe definitely satisfies!! I served it with toasted garlic bread. And green beans.  It was divine.

 These pictures do not do justice.

SOUR CREAM NOODLE BAKE

Ingredients

• 1-1/4 pound Ground Beef
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles (5 cups)
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground beef in a large skillet. Drain fat, then add tomato sauce, 1/2 teaspoon salt, and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

Recipe Notes:  I used NO YOLKS brand egg noodles.  They were great!  While browning the beef, I added about 1/2 cup diced onion.  After beef was cooked through, I sprinkled on Italian Seasoning, Basil, Crushed Red Pepper (just a little), Parsley, and Lawry's All Season.  I also used more than one cup of cheese...maybe more like 2 cups. The cheesier the better :)

Bayou Chicken Pasta

It has been a long time since I have updated!!  Pregnancy has made me slack in this department I guess!  :)

If I haven't mentioned, I have a deep love for pasta.  I could probably have it every night of the week!  This particular pasta is creamy, full of flavor, and downright fabulous! Oh...and it has a nice little kick!  Thanks to Emeril Lagasse for this wonderful recipe!

One bite of this and you won't want to stop!

This is what gives it a nice kick! It calls for a habenero pepper, but I didn't want to make it too spicy so that my toddler couldn't eat it!  This jalepeno pepper added the perfect amount of kick!

Green onion, yellow onion, garlic, jalepeno pepper, heavy cream (don't try to cut fat and use light cream...it just doesn't work!) , freshly grated parmesan cheese, fresh parsley, and tomatoes.  (I used Muir Glen's Fire Roasted diced tomatoes)

Mmm! Almost ready!!

Add the bit of green (green onion and parsley) and NOW it is ready!! DIG IN!!

BAYOU CHICKEN PASTA

1 pound linguine

1/4 cup kosher salt

2 tablespoons unsalted butter

1 tablespoon olive oil

1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces

2 tablespoons Essence, recipe follows

1 1/2 teaspoons salt

1 cup finely chopped yellow onion

1 tablespoon finely chopped habanero pepper

1 tablespoon minced garlic

1 1/2 cups heavy cream

1 cup diced tomatoes

1/2 cup reserved pasta cooking water

1/2 cup chopped green onion tops

1/4 cup grated Parmesan

2 tablespoons chopped fresh parsley leaves



Directions

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup



Hawaiian Chicken

I saw this recipe in the Dec/Jan 2011 Taste of Home magazine.  I thought it looked like it was worth trying, so I gave it a whirl last night for dinner.  And I am very glad I did! It is wonderful! And fairly easy to make!  Took about 20 minutes of prep time. I definitely will be making it again!

The chicken came out so moist and tender! The sauce, which seemed to me like it had A LOT of sugar came out really delicious!  Give it a try and let me know what you think!

Served over a bed of rice (I used a box of Near East Almond Pilaf) and green beans on the side.

After coating chicken pieces in a flour mixture, you brown them in a pan with a little oil.  Then lay them in a baking dish like the above photo.



Stir together the sauce and cook it for 2 minutes.  Pour it over the chicken pieces and top with pineapple and green pepper.  I didn't have the green pepper on hand so I skipped it.  Bake for 20 minutes!


HAWAIIAN CHICKEN


1/2 cup all-purpose flour


1 teaspoon salt

1/4 teaspoon pepper

6 boneless skinless chicken breast halves (6 ounces each)
(I used 1 1/2 lbs. of chicken tenders)

3 tablespoons canola oil

1 cup sugar

2 tablespoons cornstarch

1 teaspoon chicken bouillon granules
(I used chicken broth instead...see below)

1/4 teaspoon ground ginger

1 can (20 ounces) unsweetened sliced pineapple

1/2 cup cider vinegar

1 tablespoon soy sauce

1 medium green pepper, cut into rings

Hot cooked rice


Directions


In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece, at a time, and shake to coat. In a skillet, brown chicken in oil. Transfer to a greased 13-in. x 9-in. baking dish.

In a small saucepan, combine the sugar, cornstarch, bouillon and ginger. Drain pineapple into a 2-cup measuring cup; set pineapple aside. Add enough cold water to juice to measure 1-1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a meat thermometer reads 170°. Serve with rice.

Yield: 6 servings.

 
I don't keep chicken bouillon on hand because it has msg in it.  So, what I did for this recipe was substitute chicken broth (I like Swanson's Low Sodium with no msg) for the cold water.  It came out great this way!!

And a hint on chicken broth...If you open a can and only use a little bit out of it, instead of throwing it away or letting it sit in your frig for 2 weeks and then throwing it out, pour it in a freezer proof container and freeze it!  Then it is there when you need it!  You could even freeze it in an ice cube tray so you would have smaller portions of it!

 

Happy Cooking!!

--Mindy

Chicken Salad Pita

I have had my eye on this recipe for a while and finally had everything on hand to make it.  

Wow, is it tasty!! 

The combination of sweet and salty is just right!   Stuffed into pita bread with some fresh spinach, it is just about perfect!  Make it and invite a few ladies for lunch and they will love you forever!

CHICKEN SALAD PITA

Chicken Salad:

4 cups cooked chicken, cubed

1 1/2 cups seedless grapes, halved

1 cup chopped celery

3/4 cup sliced green onion

3 hard boiled eggs, chopped

1/2 cup slivered almonds, toasted

Dressing:

1/2 cup mayonaise

1/4 cup sour cream

1 T. dijon mustard

1 tsp. salt

1/2 tsp. pepper

1/4 tsp. onion powder

1/4 tsp. celery salt

1/8 tsp. dry mustard

1/8 tsp. paprika

Mix dressing ingredients together and mix with chicken mixture.  Add the almonds at serving time.  Serve in pita pockets with fresh lettuce or spinach.  Mmmm!

Bow-tie Pasta

I guess I am in an Italian kick!

This recipe is so quick, so easy, and so FABULOUS!!  I love anything with marinara sauce on it, so this recipe is a winner with me!!  My family loved it too!!

It was so good, if I had the ingredients on hand I would whip it up for lunch right now!! (Yes it is that quick to make!)

This picture doesn't do it justice, but it will have to do!

BOW-TIE PASTA

1 pound lean Ground Beef

1/2 cup diced onion

1 box Bow-Tie Noodles

3 cups (or more) Spaghetti Sauce 

(I used Barilla Tomato & Basil)

Garlic powder

Italian seasoning

Crushed red pepper

Oregano

Basil

Lawry's All Purpose Seasoning

Pepper

1/2-1 cup Mozzarella cheese, shredded

1/2 cup Sour Cream

Grated Parmesan Cheese

Cook the bow-tie pasta according to package directions.  If it gets done before your sauce does, drain and toss with a little olive oil.  (Save a little of the pasta water in case you need to thin your sauce a little.)

Fry ground beef and onion in pan until no longer pink.  Drain or wipe out any grease.  Season with garlic powder, italian seasoning, crushed red pepper (just a few flakes!), oregano, basil, Lawry's, and pepper.  I just sprinkle each spice over the meat fairly generously.  

Add in spaghetti sauce.  When sauce is bubbly, add in mozzarella cheese and sour cream.  Heat together about 5 minutes or until cheese is melted.  Stir in pasta.  Add a little pasta water if sauce seems to thick.  Sprinkle with freshly grated parmesan cheese and serve!!

I added some garlic toast (french bread sliced, and topped with butter, garlic powder, and Lawry's, then toasted under the broiler until brown) and a green tossed salad to complete this meal!

Super Stuffed Shells

Italian food is among one of my favorites!  I found this recipe on The Food Network.  This website is a great resource!  I love the fact that you can read reviews on the recipe before you try it, so you are less likely to be disappointed with the results! Nothing worse than slaving in the kitchen for hours, not to mention spending money on ingredients and the result is less than satisfactory!

This particular recipe is from Emeril Lagasse.  They are delicious (as are a lot of his recipes!) Topped with a  simple homemade marinara sauce, and cheesy and meaty on the inside!  Your whole family will love them!

Mmm...

I made the whole recipe and split it into two pans. A 8x6 pan and a 8x11 pan.  We ate the smaller pan for dinner which was more than enough for my small family of 3!  I did not bake the other pan.  Instead, I wrapped it in 2 layers of saran wrap and aluminum foil and popped it in my freezer to have a meal ready after I have my baby. (Six weeks left!) 

I make up the whole amount of Emeril's seasoning and keep it in a jar in my spice cupboard.  It is a great seasoning!

SUPER STUFFED SHELLS

• 1 tablespoon plus 1 teaspoon olive oil
• 2 teaspoons salt
• 1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells)
• 2 cups finely chopped onion
• 2 teaspoons minced garlic
• 1 pound lean ground beef
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 15 ounces ricotta cheese
• 2 large eggs
• 1 cup grated Parmesan cheese
• 2 cups grated mozzarella cheese
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Essence, recipe follows
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• Basic Red Sauce, recipe follows

Directions

Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.

Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. Drain

In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. Add the ground veal and cook, stirring, until cooked and browned. Add the squeezed spinach and cook, stirring, for 3 minutes. Remove from the heat and season with salt and pepper.

In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.

Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Basic Red Sauce:

• 2 teaspoons olive oil
• 1/2 chopped yellow onion
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground black pepper
• 16 ounces whole peeled tomatoes, broken into pieces, and their juices
• 16 ounces tomato sauce
• 4 teaspoons tomato paste
• 2/3 cup water
• 1/2 teaspoon sugar

In a medium pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, until thickened and fragrant, 25 to 30 minutes, stirring occasionally.

Remove from the heat and keep warm until ready to use.

Yield: 3 cups

Easy Veggie Medley

This is one of my favorite ways to prepare veggies.  It seems to go great with almost anything!  I believe my Mom came up with the recipe... It is quick and easy! (Seems to be the theme of my cooking this week!)  I am 8 months pregnant, so quick and easy is what I need right now!

These are the raw veggies.  Red potatoes, carrots, onions.  I always add zucchini and yellow squash, but I forgot to get it when I was at the store.  :(   Season it up with whatever sounds good! I will put what I used in the recipe below.

Just out of the oven!  Mmm...this is comfort food!! Warm and full of flavor!  

They were steaming so much my camera lens kept fogging up!  Even without the zucchini and squash it was delicious!

EASY VEGGIE MEDLEY

Red potatoes, quartered

Whole baby carrots, or peeled carrots chunked

Red or white onion, sliced

Zucchini, halved and thickly sliced

Yellow Squash, halved and thickly sliced

Olive oil

Garlic Pepper Seasoning

Lawry's All Purpose Seasoning

Dill Weed

Water

Place all veggies in an oven-proof dish.  Drizzle with a decent amount of olive oil.  (Not a ton so it is really oily, but enough to coat the veggies).  Sprinkle with desired seasonings.  Salt, pepper and dill weed would be great if that is all you have!  I really like the addition of the dill though, so don't skip out on that!  Sprinkle with a few tablespoons of water and cover tightly with aluminum foil.  Bake at 375 degrees for 45 minutes or until potatoes are tender.  

Note:  The potatoes take a lot longer to cook than the squash, so  you can add the squash in about 20 minutes into the cooking process.  I have done it both ways :)  If you add the squash in the beginning, just cut it as large as the potatoes and it will be fine!

Chicken Caesar Salad

I actually made time to do a post!! 

Need a quick, easy, and delicious dinner??  Those are my favorite kind!  

This Chicken Caesar Salad is tasty and filling!  

Thanks to my Aunt Norma for the marinade recipe!  The chicken comes out so moist and flavorful!

CHICKEN CAESAR SALAD

1/4 cup balsamic vinegar

1/4 cup olive oil

1 T. dijon mustard

chicken breasts or tenders

romaine lettuce, chopped

Caesar croutons

Parmesan cheese (freshly grated)

Caesar dressing

 ( I love Naturally Fresh brand found in produce dept.)

Whisk together vinegar, olive oil, and mustard.  Season chicken with salt and pepper and cover with marinade.  Let sit at least 30 minutes.

Grill over medium heat until cooked through, but not overcooked!  Slice diagonally into thin slices.

To chopped romaine lettuce add croutons, parmesan cheese, and dressing.  Add dressing slowly and toss as you go along so you don't overdress the salad!  Dress salad right before serving to prevent soggy lettuce and croutons.

On individual plates put a pile of salad.  Top with sliced chicken and a sprinkle of parmesan cheese.

Add some bread (garlic toast, ciabatta roll, focaccia bread) and you have a fabulous meal!

I haven't gone away!

I know it has been a while since I have posted!  I have been busy! I have many new recipes that I want to share though! Keep checking back! I will get them on in a week or two!  In the meantime, happy cooking to each of you!

Orange Roasted Chicken

I am always looking for new recipes using a whole chicken.  Probably because I am never really satisfied with how they come out!  Usually they seem dry and lacking flavor.

NOT THIS ONE THOUGH!

This recipe for Orange Roasted Chicken is wonderful!  Very moist and bursting with a mild orange flavor!  I was pleasantly surprised!  Thanks to my sis-in-law Jena for the recipe!

All glazed up and ready for eating!  This is so easy to make!

Sprinkle a whole chicken with Italian seasoning, salt, and pepper.  Make sure you lift up the skin so you can get the seasonings underneath the skin on the chicken breasts.  I had to use a knife to cut the skin away.

Roast chicken like this for 15 minutes.

On the stove, heat together preserves and low sodium chicken broth.

The recipe calls for orange marmalade, but I used apricot preserves because that is what I had in the frig and it turned out just delicious!

After 15 minutes take chicken out of oven and baste with 1/3 of the sauce.  Make sure and get it under the skin!  Continue roasting and basting for about an hour or until meat thermometer reads 165 degrees.  This part is vital!  Over-baked chicken is not tasty or moist!

When chicken is done, put on a serving plate and dump juices in pan over the top to glaze it once more.

Carve chicken and drizzle some of the juices over the top.  So yummy!!
Finish off the meal with cooked carrots and mashed potatoes!



ORANGE ROASTED CHICKEN


Ingredients

1/4 cup orange marmalade or apricot preserves
1/4 cup reduced-sodium chicken broth
1 whole roasting chicken (about 3 1/2 lb)
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon pepper 

1. Preheat oven to 400°F. Place marmalade and broth in small saucepan on low; cook 4–5 minutes or until marmalade melts.
2. Meanwhile, pat chicken dry; loosen skin from breast of chicken and around legs and wings. Sprinkle Italian seasoning, salt, and pepper over entire chicken, including inner cavity and under skin. Place chicken, breast side up, in 9- x 13-inch baking dish (wash hands). Remove orange sauce from heat.
3. Bake chicken 15 minutes.
4. Remove chicken from oven and brush with 1/3 of the orange sauce. Bake 45–60 more minutes, basting two more times, or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
5. Let chicken stand 5 minutes before slicing. Slice chicken thinly and serve.

Delan's Chicken Panini

My husband was watching Food Network a few weeks ago and inspiration hit!  He insisted we go to the grocery store right away and get the ingredients to create this sandwich.  

I have to admit...it is very delicious!  I am proud of his creation!

I didn't get pictures of that first time we made it, but made sure to get some when I made it for dinner earlier this evening!  It is a sandwich worth sharing!

Rye bread, moist rotisserie chicken, cole slaw, provolone, and 1000 island dressing pressed together in a panini grill.  It is a fabulous combination!!  Thanks to my husband Delan!

It is best to make the cole slaw ahead because it develops more flavor as it refrigerates.  This recipe is from a Top Secret Recipe book.  It is a clone of KFC Cole Slaw.  It is excellent! (In fact the only cole slaw I have successfully made!)  

If you don't feel like making cole slaw you could easily go to KFC and pick some up to go!

Then make the 1000 Island Dressing.  

My mom showed me how to make this when I was very young.  It is the only 1000 Island dressing I will eat!  It is delicious! Not only is it an excellent addition to this sandwich, it is fabulous on a tossed salad!

I am not even going to recommend 1000 Island dressing from a bottle.  

This picture makes my meat look very pink!  It was not this color at all!  Oh well!

I used a pre-cooked rotisserie chicken from the grocery store.  I used some white meat and some dark.

Season the meat a bit with a sprinkle of pepper, Lawry's All-Purpose Seasoning, or whatever other spices sound good at the moment!  A bit of cayenne pepper might add a nice kick!

Soft rye bread from the bakery and provolone cheese sliced at the deli.

  I have also used a pumpernickel/rye swirl bread, and a plain pumpernickel bread. 

 The hubby prefers rye bread.  To me it doesn't matter... I love any bread!

Butter 1 side of each slice of bread.  Assemble like this:  buttered sides of bread facing out, 1000 Island dressing on the inside of each bread slice, provolone next to the dressing (i used 2 slices), then chicken sandwiched between the cheese.

Place the sandwich on a hot panini grill.  If you don't have one I would grill it in a pan like you would do grilled cheese.  Grill until cheese is melted and bread has golden grill marks.

Split sandwich open and put in the cole slaw.  Put sandwich back together.

Enjoy your yummy panini!  Use extra 1000 Island dressing for dipping if you so desire!

I am definitely having one for lunch tommorrow!  Oh I can't wait!

DELAN'S CHICKEN PANINI

Cole Slaw:

8 cups finely chopped cabbage (1 head)

1/4 cup shredded carrot (1 medium carrot)

1/3 cup granulated sugar

1/2 tsp. salt

1/8 tsp. pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 T. white vinegar

2 1/2 T. lemon juice

In a bowl, mix together cabbage and carrot.  In a smaller bowl, blend remaining ingredients with a whisk until smooth.  Pour into cabbage and stir until  well mixed.  Refrigerate 2 hours before serving.

Mom's 1000 Island Dressing:

1 cup mayonnaise

ketchup added until mayo is pinkish in color

approximately 1 T. sweet relish

Season with pepper, onion powder, celery salt

(sometimes I add a small dash of cayenne pepper)

Mix well with wire whisk.  Add a little water if you prefer a thinner dressing.

For both of these recipes I only use Best Food's or Hellman's Mayonnaise.

Sandwich:

Rye or pumpernickel bakery bread

Fully cooked rotisserie chicken, sliced thinly

Lawry's, Pepper, etc. to season chicken

Provolone cheese, sliced

Cole Slaw

1000 Island dressing

soft butter

Using 2 slices of bread, butter 1 side of each piece.  Placing buttered side down, spread each piece with 1000 Island dressing.  Place 1 slice of provolone on top of each piece of bread (on top of dressing).  Place seasoned chicken on top of cheese.  Put sandwich together.  Place on a hot panini grill or in frying pan on the stove.  Grill until cheese is melted and golden grill marks appear on bread.  

Open up sandwich (the chicken will stick to the melted cheese).  Place desired amount of coleslaw on top of chicken.  Close up sandwich.  Cut in half and serve with additional 1000 Island dressing if you so desire!

Enjoy!