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!