Holly's Chicken Salad

Holly has made a delicious chicken salad for family parties recently. Holly's recipe results in a delicious treat. And, as with many recipes, substitutions can be easily done to meet your preferences. I especially like the addition of goat cheese that adds a tangy taste to the salad.  This chicken salad can be enjoyed on its own, on crackers, as a sandwich, or any way you like. Recently at Meem's birthday party, Holly served this chicken salad on jalapeno pepper from her garden.

When Holly makes this recipe, she uses shredded chicken that she has cooked herself, which makes it so mush more tasty. Or if you do not have lots of time, you can use canned chicken that has been rinsed and drained. Holly also does not always use all the nuts. I used all three types of nuts to give it a try. And you could leave out the nuts. When I made this recipe, I used chives from my garden instead of green onion and Greek yogurt instead of sour cream.

Holly's Chicken Salad 

• 1 1/2 cups shredded cooked chicken
• 1/2 cup chopped celery
• 1/3 cup chopped green onions
• 1/2 cup mayo
• 1/4 cup sour cream or Greek yogurt
• 1/4 tsp. mustard powder
• 1 Tbsp. dill
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts
• 1/4 cup chopped pecans
• 1/4 cup chopped almonds
• 1/4 cup crumbled goat cheese

Mix together all ingredients, except for the goat cheese. Crumble goat cheese on top. Enjoy!

Patacones

While in Ecuador, patacones were frequently served as a side dish for all meals: breakfast, lunch, and dinner. Patacones are also known as tostones in other parts of Latin America and are twice-fried plantains pieces. The name patacones comes from the coin known as patacon, a colonial Spanish silver coin. 

Patacones are usually made from green plantains. In Chicago, I can find greenish plantains that are just starting to turn a bit yellow. Plantains are from the banana family, but green (unripe) plantains must be cooked before eating due to their higher starch content. It is best to use a cooking oil with a high smoke point, such as refined avocado oil, that can be heated higher without burning. Patacones can be eaten as a side dish or a snack. They can be eaten plain or dipped in Ecuadorian Mayo or other sauce. Patacones can be seasoned while cooking or after cooking with flavors such as garlic, cumin, or cinnamon. Patacones are best served fresh from cooking, but they are pretty good leftover.

Patacones 

• 2 green plantains
• cooking oil, such as refined avocado oil
• optional seasoning

Peel the plantains by cutting lengthwise only skin deep, then use the knife to raise the skin and peel it off. Cut the plantains into one-inch slices. Heat oil over medium high heat in a frying pan and fry the plantains on both sides until they start to turn yellow but not golden.

Remove the plantains and place on paper towels to drain the oil. While still warm, use the bottom of a glass to gently smash and flatten the plantains. Optional: sprinkle the plantains with seasoning, if desired. Reheat the oil and fry the plantains until golden on each side, about two minutes per side. Remove and drain again on paper towels. Enjoy!

Chocolate Sour Cream Cake

This year is a big birthday year for MDS--50. This cake made for a delicious celebration. The cake and frosting are rich and chocolatey. The layer cake creates for good ratio of cake to frosting. I recommend this cake for anyone who loves chocolate because the cake is a rich and chocolately. MDS looks pretty good for an old man.

This cake is a bit more work that just using a box mix, but the cake is worth it. I did make two substitutions. Instead of squares of baking chocolate, I used three tablespoons cocoa powder to one tablespoon butter for each square. Instead of sour cream, I used Greek yogurt. For your next celebration, this cake would be terrific.

Chocolate Sour Cream Cake 

• 3 squares unsweetened baking chocolate
• 1/2 cup water
• 1 cup sour cream
• 2/3 cup butter
• 1 cup granulated sugar
• 2/3 cup packed brown sugar
• 3 eggs
• 2 tsp. vanilla
• 2 cups flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt

Melt the chocolate and water; stirring until blended. Cool thoroughly; add sour cream, mixing well. Cream batter and sugars; add eggs one at a time, mixing well after each addition. Beat in vanilla. Sift together flour, baking powder, soda, and salt. Add alternating with sour cream mixture, mixing well after each addition. Pour batter into two greased 8 or 9 inch layer pans. Bake at 350 for 35 to 40 minutes. Cool for 10 minutes; remove from pans and finish cooling. 

Frosting

• 3 squares unsweetened chocolate
• 2 Tbsp. butter
• 3/4 cup sour cream
• 3-4 cups confectioner sugar
• 1 tsp. vanilla
• 1/4 tsp. salt

Melt the chocolate squares with butter; cool. Blend sour cream, confectioner sugar, vanilla, and salt. Gradually beat in chocolate. Spread the frosting on the cake layers and decorate as desired. Enjoy!

Encebollado a/k/a Ecuadorian Fish Stew

While on the Galapagos Islands, we visited El Rancho Manzanillo on Santa Cruz Island, which is home to a tortoise reserve. The massive tortoises had free run of the place and roamed around at their slow pace. After spending some time admiring the tortoises, we had an amazing lunch that included a cooking demonstration of Ecuador's most famous stew: Encebollado. This fish stew is a delicious meal or a side dish. MDS and I were surprised to learn that popcorn and plantain chips are standard stew toppings, a practice we have now adopted. Cebollas Encurtidas are also a standard topping that should not be missed.

When I made this stew, I used tuna, which is commonly used for this stew. I also used yuca, but you could use cassava, or if you cannot find either yuca or cassava, use potatoes. When using yuca or cassava, it is important to completely peel and cook it before incorporating it into the stew. The peel is a bit tougher than potato peel but can be removed with a standard peeler. Then cut the yuca or cassava into chunks and boil for about 15 minutes, drain, then add to stew.

Encebollado Fish Stew 

• 2 Tbsp. olive oil
• 1 red onion, diced
• 2 tomatoes, diced
• 1 tsp. chili powder
• 2 tsp. ground cumin
• 8 cups water
• 5-10 sprigs cilantro
• 1-2 pounds tuna
• 1 pound yuca or cassava
• optional toppings: lime, plantain chips, popcorn, cebollas encurtidas

In a large pot, heat the oil and fry the onion, tomato, cumin, and chili powder. Add water and cilantro and bring to a boil. Then add the tuna and cook until tuna is fully cooked, about 15 minutes. Strain the broth and reserve the tuna. Alternatively, reserve the tuna, and run the broth with vegetables through a blender. Return the broth to the large pot and keep warm. Meanwhile, peel the yuca or cassava and cut into bite-sized chunks. Cook the yuca or cassava for 15 minutes in boiling water, or until cooked and tender. Drain the yuca or cassava. Add the cooked yuca or cassava to the broth. Cut the tuna into bite-sized chunks and add to the stew. Cook on low a few more minutes. Serve with the optional toppings.

Cebollas Encurtidas or Lime Pickled Onions

This recipe results in a condiment to be added to any number of dishes. It is great on salads or sandwiches. We first had these onions on Encebollado, an Ecuadorian fish stew to be featured next on this blog. These lime pickled onions have a bright citrus and salty flavor that brightens any dish. They are so delicious that they can be eaten on their own or as an addition to many savory meals.

This recipe is very easy to make and needs to be made ahead. The Cebollas Encurtidas can be stored in an airtight container for two to three weeks in the refrigerator. This recipe is the most basic version of an encurtidas featuring just onions. Other vegetables could be added for different flavors. The Spanish name translates to cut onions

Cebollas Encurtidas 

• 2 small red onions
• 6 Tbsp. lime juice
• 1 Tbsp. light olive oil
• 1 Tbsp. plus more to taste salt

Slice onion very finely and place in a bowl. Sprinkle with one tablespoon of salt and a squeeze of lime juice. Let rest for 10 minutes. Cover the onions with lukewarm water and let rest for another 10 minutes. Rinse and drain the onions. Add lime juice, salt to taste, and oil. Mix well. Cover and refrigerate the onions. Onions will turn pinkish in about 3 hours and very pink overnight. Add the onions to your favorite dish. Enjoy!

Coffee Lemonade

Continuing with delicious recipes from Ecuador, this coffee lemonade is a cool treat on a warm day. We had this coffee lemonade on Santa Cruz Island. Santa Cruz Island is home to Puerto Ayora, the largest town in the Galapagos, with about 20,000 residents. Santa Cruz is also home to the Charles Darwin Research Station, where you can see hundreds of young Galapagos tortoises. And Santa Cruz is also the hub of Galapagos tourism with many restaurants with amazing food and drink. This coffee lemonade reminds me of the blend of iced tea and lemonade known as an Arnold Palmer. The drink is a nice mix of sweet and tart.

The proportions below are the basic mix that can be easily multiplied for more or larger drinks. MDS likes cold brew coffee, so we always have some in the refrigerator. Otherwise, make coffee and allow it to cool. I used bottled lemon juice, which worked fine for this recipe. I recommend mixing then immediately enjoying this drink rather than making ahead.

Coffee Lemonade

• 1/4 cup cold coffee
• 1/4 cup lemon juice
• 1 Tbsp. sugar
• dash of salt

In a shaker, add coffee, lemon juice, sugar, and salt. Shake until the sugar is dissolved. Add ice. Enjoy!

Creamy Lemonade

While on Isabela Island in the Galapagos, MDS spotted creamy lemonade at a local restaurant. We had to try it.  Creamy Lemonade is amazing--sweet, tart, and creamy. It is a delicious treat on a hot day. Isabela Island is the largest of the Galapagos Islands. The main town of Puerto Villamil has about 2,000 residents. I enjoyed all the islands that we visited, but Isabela Island might have been my favorite. 

The recipe below is the basic recipe for one serving. Simply multiply it to make a larger batch. And the recipe is quite forgiving, so it is fine to use a little more or less of any of the ingredients. Creamy Lemonade is best served immediately with a dollop of whipped cream on top.

Creamy Lemonade 

• 1/4 cold heavy cream
• 1/4 cup lemon juice
• 1/4 cup sweetened condensed milk
• 1/2 cup ice cubes
• optional: whipped cream

Place the cream, lemon juice, sweetened condensed milk, and ice cubes in a blender. Blend until smooth, about one minute. Serve topped with whipped cream. Enjoy!

Bolon - Ecuadorian Plantain Ball

Plantains are a common ingredient in Ecuadorian cooking. Bolon is often served as a breakfast dish with a side of stew. Bolon also pairs well with Ecuadorian Mayo.When I was in Ecuador, I had Bolon at breakfast, lunch, and dinner because it is so good and is delicious any time of day. Bolon is a term for ball, named for its shape. Often, the bolon was the size of a softball. I made this version the size of a golf ball.

Bolon is frequently made with green plantains. Plantains are similar to bananas but must be cooked because plantains are quite starchy. When I made this recipe, I used ripe plantains because ripe plantains are easier to find in Chicago than green plantains. Green plantains are harder to peel, require more cooking time, and are not as sweet. Either green or ripe plantains work for this dish, just adjust the initial cooking time. The ingredients that you mix into the mashed plantains can easily be adjusted to your taste. It is common to use pork and queso fresco cheese, but other meats or cheeses could work well. Cumin and chili powder are standard; cilantro, onions, or tomato could be nice additions. 

Bolon 

• 4 plantains
• 4-6 Tbsp. butter
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 cup queso fresco, chopped
• 1 cup cooked bacon, chopped

Peel the plantains and cut into one-inch chunks. Heat the butter in a skillet. Cook the plantain chunks for 10 to 20 minutes for ripe plantains or 30 to 40 minutes for green plantains. Turn over plantain chunks occasionally. Sprinkle the cooked plantains with chili powder and cumin. Transfer plantains to a bowl and mash to obtain a chunky dough. Add in the chopped bacon and cheese. Form into balls and place on a greased baking pan. Bake at 350 for 15 to 30 minutes, depending on size of the ball, turning halfway through. Enjoy!

Ecuadorian Mayo

In May, MDS and I spent an amazing 10 days in Ecuador, visiting Quito and the Galapagos Islands. Our trip brought us many new experiences, including enjoying terrific food. Expect to find some posts here featuring Ecuadorian dishes in the near future. This first recipe is a simple condiment that is frequently served alongside many meals: Ecuadorian Mayo. It can be used as a dip, a spread, a sauce, or salad dressing and adds a fresh flavor to any dish or snack.

Ecuadorian Mayo is mayonnaise that has been dressed up with seasonings including cilantro, cumin, onion, garlic, and lime juice. You could make your own mayo or just start with store bought mayo. While enjoying this mayo in Ecuador, I was not sure just what seasonings were in it. I think the combination of cilantro and cumin with the fresh flavor of lime juice give this mayo its zest. This mayo is easy to make, so give it a try.

Ecuadorian Mayo 

• 1 cup mayo
• 1-2 cloves garlic
• 2 Tbsp. dried minced onions
• 1/2 bunch cilantro
• 1/2 tsp. cumin
• 2 Tbsp. lime juice

Place mayo, garlic, onion, cilantro, and cumin in a food processor. Blend until all ingredients are well blended. Add lime juice. Blend again. Enjoy!

Old-Fashioned Crumb Cake

This recipe results in a nice, small cinnamon cake that is quite tasty. This recipe could be doubled to make a bigger cake, but the 8x8 cake is a nice treat. I had this cake on its own but it would be delicious with a scope of ice cream.

When I made this recipe, the crumb layer did not come out as crumbly as I expected; it was more like a buttery, cinnamony top layer. The cake is delicious anytime so give it a try.

Old-fashioned Crumb Cake 

Topping

• 1/3 cup packed brown sugar
• 1 cup flour
• 1/2 tsp. cinnamon
• 1/2 cup butter, softened

Cake

• 1 1/2 cup flour
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 2 1/2 tsp. powder
• 3/4 cup brown sugar
• 1/4 cup butter, softened
• 1 egg
• 3/4 cup milk

Make the topping: Combine sugar, flour, cinnamon, and butter in a small bowl. Mix until crumbly.

Make the cake: Beat sugar, butter, and egg in a bowl until smooth. Mix together flour, cinnamon, salt, and baking powder. Add milk, alternating with flour mixture and beat until smooth. Spread cake batter in a greased 8x8 pan. Sprinkle wiht crumb. Bake at 375 for 30 minutes.

Ham and Potato Soup

After Easter, I used the ham bone and leftover ham to make this terrific soup. Mom usually makes split pea soup, but I did not have split peas available, so I gave this soup a try. It is a delicious and filling soup. Making a soup from the hambone takes a little bit of time, but the result is worth it. The recipe could use any number of vegetables, so use your favorites. I used chickpeas for this recipe because that is what I had on hand, but other beans could easily be used. 

Ham and Potato Soup 

• hambone
• 2 Tbsp. olive oil
• 2 tsp. minced garlic
• 1 onion, diced
• 2-3 carrots, peeled and diced
• 2 potatoes, diced
• 1 can chickpeas, drained
• 1/2 cup frozen corn kernels
• 1 Tbsp. dried thyme
• 1-2 cups diced ham

Place the hambone in a large stockpot and cover with water. Bring to a boil; reduce heat and simmer for one hour. When cool, remove ham from bone and reserve to add to soup later. Strain the broth through a cheesecloth or coffee filter to remove solids. Set broth aside.

In a large stockpot saute the garlic, onion, carrots, and potato in the olive oil until the vegetables begin to become tender, about ten minutes. Stir in the ham broth, chickpeas, corn, and thyme. Bring to a boil. Reduce heat and simmer about 15 minutes. Stir in the ham and heat for five more minutes. Enjoy!

Crockpot Italian Sausage and Peppers

For the most recent Easter party, I was looking for an easier way to make sausage and peppers, always a popular dish with my family. And I like putting the crockpot to work because that usually means less work for me. This version of sausage and peppers is so easy to make because everything is dumped into a crockpot for four hours. Pictured here is my Mom on Easter with her great-grandchildren: Lucas, Eva, and Andrew.

I always prefer using sweet Italian sausage rather than spicy. I usually use green bell peppers, but I had to use red and yellow bell peppers because that is all I had available. For the tomato sauce, I used Trader Joe's roasted garlic tomato sauce. All get combined together for an easy and delicious dish.

Crockpot Italian Sausage and Peppers

• 3 bell peppers, sliced
• 2-3 pounds Italian sausage
• 24 ounces tomato sauce

Add peppers, sausage, and tomato sauce to the crockpot. Cover. Cook on high for 4 hours or low for 7 hours. Do not uncover during this time. If desired, remove sausage to cut into smaller pieces. Serve on bread or over pasta or on its own. Enjoy!

Barbecued Chicken on a Bun

This recipe makes an easy and delicious meal. I often make shredded chicken with store-bought barbecue sauce. This recipe involves making barbecue sauce using pantry staples. The sauce was delicious. It was sweet with just a little heat. This recipe goes well on a bun, but it could even be served on a salad or over rice or pasta.

The recipe calls for two cans of chicken that are five ounces each. I used two cans that are 12.5 ounces each because I wanted extra chicken in the meal. The dry mustard is not the most common pantry staple, but it is one that I keep on hand. Prepared mustard could be substituted.

Barbecued Chicken on a Bun 

• 2 Tbsp. brown sugar
• 1 tsp. dry mustard
• 1 tsp. minced onion
• 1/2 cup catsup
• 1/4 cup vinegar
• 3/4 cup water
• dash Tabasco sauce
• 2 cans chicken
• 1/4 cup olives, optional
• buns

Blend sugar, mustard, onion, catsup, vinegar, water, and Tabasco in a sauce pan. Bring to a boil; then simmer for 30 minutes. Add chicken and olives. Continue to heat on low until chicken heated through. Serve on a bun. Enjoy!

Hamburger Picadillo

Picadillo is a common dish in Latin America that usually involves ground beef, tomatoes, and potatoes, along with other ingredients. The name derives from the Spanish verb picar, meaning to mince, as a reference to the ground beef. This recipe can be eaten on its own, served over rice or pasta, served with bread, or as a taco filling. It is a convenient one-dish meal.

When I made this dish, I did not have a green bell pepper, so I used a yellow bell pepper. Mom's recipe calls for a can of whole tomatoes; I used a can of diced tomatoes. The recipe calls for peeling the potato, but I left the peels on. This recipe makes for a delicious meal.

Hamburger Picadillo 

• 1 pound ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 cloves garlic, minced
• 1 3/4 cup water
• 1 can (16 ounces) tomatoes
• 3 medium potatoes, cubed
• 1 tsp. chili powder
• 1 tp. salt

In a skillet, brown ground beef, onion, pepper, and garlic. Drain excess fat. Add water, tomato, potato, chili powder, and salt; stir together breaking tomato into smaller pieces. Cover; cook over low heat. Stir occasionally for 25 to 30 minutes or until potatoes are tender. Enjoy!

German Burgers

Following on the previous post, this recipe is the other version from the same recipe card. This burger include grated potato and onion, along with Worcestershire sauce, which I suppose makes these German-style burgers. The flavors worked well with the ground beef and pork.

When I made this recipe, I used a combination of ground pork and ground beef. It was a good change that made a delicious burger. The recipe calls for pan frying the burgers, but I oven broiled the burgers because I find broiling burgers to be easier. 

German Burgers 

• 1 pound ground beef
• 1/2 cup shredded raw potato
• 1/2 cup finely chopped onion
• 2 Tbsp. Worcestershire sauce
• 1/2 tsp. salt
• oil for pan frying

Combine beef, potato, onion, Worcestershire sauce, and salt. Form into patties. Pan fry in oil or broil, flipping the burgers halfway through cooking. Enjoy! 

Oriental Burgers

MDS and I love burgers. Mom's recipe box contained this recipe for two variations of burgers. Up first is Oriental Burgers. I found the inclusion of water chestnuts to be especially intriguing. Instead of ketchup or barbecue sauce, I used Hoisin Sauce. It was a delicious combination.

When I made these burgers, rather than have four burgers, I made two jumbo burgers. Although the burgers were bigger than the buns, they were delicious. You could also make small slider-sized patties. I recommend pressing the patties as hard as possible to prevent them from falling apart when cooking. My jumbo patties did slightly fall apart, but were still delicious.

Oriental Burgers 

• 1 pound ground beef
• 1/4 cup chopped water chestnuts
• 2 Tbsp. sliced green onion
• 1 Tbsp. Worcestershire
• 1/4 tsp. soy sauce

Combine all ingredients and mix well. Shape into patties. Broil for 5-10 minutes per side. Enjoy!

Almond Buffet Casserole

This casserole is a simple and tasty meal. The flavors blend together well, especially the use of almonds to add texture and flavor. It would be great for a make-ahead meal or a pot luck. Also, this casserole works as a main dish or a hearty side dish.

Mom's recipe calls for using dehydrated chicken noodle soup to cook the rice. Instead, I cooked the rice in chicken bone broth, and the recipe turned out just fine. Use the quantity of chicken broth instead of water as called for by the rice cooking directions. Instead of using whole blanched almonds, I used sliced almonds that I had on hand. The almonds add a nice crunch to this dish.

Almond Buffet Casserole 

• 1 cup rice
• 2 cups Chicken broth 
• 1 pound ground sausage
• 1 1/2 cups chopped celery
• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 2/3 cup almonds

Cook the rice in the chicken broth, as directed. Fry the ground sausage until browned, pour any excess fat from pan. Add celery, onion, and green pepper and cook until vegetables are tender-crisp. Add 1/3 cup almonds and rice and blend together. Pour into a greased casserole. Sprinkle remaining almonds over the top. Bake at 350 for 30 minutes. Enjoy!

Sheet Pan Salmon and Veggies

We were recently in San Francisco for Super Bowl week. We were fortunate to catch up with our cousins Shea and Irene and Sheila and Don. Shea and Irene hosted us at their lovely home in Bernal Heights. Before dinner, we took a nice walk around the neighborhood, amazed by the views. Sheila and Don then joined us for this delicious salmon and veggie dinner. It was so nice to be able to catch up with cousins.

This recipe makes a delicious meal. When I made this dish, I used bell pepper and zucchini. Other vegetables, such as broccoli, cauliflower, onion, or tomato could be used. For the seasoning, I used Trader Joe's 21 Seasoning Salute. You could use any number of seasonings to give the meal different flavors. This recipe will now make it into our regular rotation. At some point in the future, I will have to make Shea's pecan pie made with maple syrup.

Sheet Pan Salmon and Veggies  

• 4 salmon fillets
• 2 bell peppers
• 1 medium zucchini
• Lemon
• Olive Oil
• seasoning

Preheat the oven to 425. Line a baking sheet with parchment paper. Pat the salmon fillets dry with a paper towel and place skin down on the baking sheet. Cut the bell peppers and zucchini into small pieces. Toss the vegetables with olive oil. Spread the vegetables on the baking sheet. Cut the lemon and squeeze over the salmon and vegetables. Sprinkle the salmon and vegetables with seasoning. Bake for about 20 minutes until the salmon is done. Enjoy!

Old Fashioned Beef Pot Pie

In winter, there is nothing quite like a hearty pot pie. There are many ways to make pot pies, including using pastry crust as a double crust pie or just a top crust. This recipe uses cooked noodles as the base with beef and gravy filling and a biscuit topping. It is a delicious pot pie.

I made this pot pie with leftover beef from a pot roast. I also used leftover gravy from the pot roast to make this pie. Other meats, such as chicken, lamb, or pork, could be substituted in this recipe to use up leftovers. Otherwise, just cook the meat before making the pot pie. When I made this recipe, I did not have biscuit mix on hand, so I created my biscuit mix using one cup flour, one and a half teaspoon baking powder, a dash of salt, and a tablespoon olive oil.

Old Fashioned Beef Pot Pie 

• 1 cup beef gravy, medium thick
• 1 cup peas, cooked
• 1/2 cup catsup
• 1/4 cup minced onions
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 pound cooked roast beef
• 4 ounces egg noodles, cooked and drained
• 1 cup biscuit mix
• 6 Tbsp. milk
• 1/2 tsp. oregano

Preheat the oven to 425. Combine gravy, cooked peas, catsup, onion, salt, and pepper. In a buttered casserole dish, layer noodles, beef cubes, and gravy mixture, respectively. Combine biscuit mix, milk, and oregano. Drop by teaspoonfuls onto top of casserole. Bake until biscuits brown, about 25 minutes. Enjoy!