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!

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 po...

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 almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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