Dilly Cuc Chicken Sandwiches

Dinners. Since starting, most of the new recipes have been for dinner. As stated before, breakfasts are not a thing here and lunch is usually leftovers or whatever one can scrounge up. Trying to change the routine up a bit, a Cucumber Dill Chicken Salad for lunch was tested and approved.

Modifications Made:

In addition to dill weed, one teaspoon of dill seeds were added along with one cup finely diced celery. Mayo replaced half the yogurt.

Scaled for Likability: Good

Well, it was not great like the the most beloved Turkey Salad but it definitely good. It could even be made great with a few alterations. One: sliced cucumbers should be added to the sandwich and not the salad. If not serving on a sandwich, the diced cucumbers would have been fine. Two: fresh boiled chicken breasts from the bone would give this salad a more robust flavor. When boiling the breast bones with meat, half of a small yellow onion, salt and pepper should be added to the stock. Three: instead of dill weed, finely diced dill pickles would give an additional crunch to the salad along with the celery. Maybe a quarter cup of diced pickles and half teaspoon of dill seed. Four: nothing to with the salad but it would improve the overall taste would be a better, hardier bread. A bread with oats and nuts and seeds. This was lilly plain white bread and the salad was too much for the bread to handle. Finally Five: in lieu of bread a bed of crunchy greens would be a better alternative with whole grain nutty crackers served on the side as eating vessels.

Can't wait until the next time a whole chicken needs to be boiled, a small portion will be saved for the modified ingredients. No bread, just chicken salad over bed of greens with hearty crackers or pita chips. Yum!

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

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