Saturday,
when I started out with Eggs Benedict,
then worked on watermelon lime granita,
and made an ersatz mozzarella,
I meant to do several chicken salads.
In this heat,
I think we need cool and light dishes.
Refreshing and simple.
I started out with chicken quarters.
$0.39 a pound.
Ten pound bags
on sale at Food Lion.
I baked this at 350 degrees
for about an hour.
Stick a knife right there in that joint.
If the juices run clear,
not pink,
then it's ready.
All clear.
I was going to start with the chicken meat
and make two different chicken salads.
But reality called.
Youngest Hawthorne appeared
and wanted sustenance.
Immediately
DETOUR!
I have a food challenge.
Make something within minutes
for Youngest Hawthorne.
I'd bought some lovely, very tasty, brown bread
the other day at Food Lion.
I buttered it and toasted a few slices.
I thinly sliced some mozzarella.
I have some fresh basil pesto
and a just cooked chicken quarter.
Whenever you have pesto
"waiting" in the fridge,
always "refresh" it
with a few squirts of olive oil.
Mix well.
Add chicken slices.
Salt and pepper.
Drape thin slices of mozzarella over top.
Under the broiler for a short time
per Youngest Hawthorne's request.
I like my cheeses broiled and browned and bubbly.
Youngest Hawthorne doesn't.
So's I got melted white cheese for him.
Sliced chicken sandwiches.
Non-existent brown bread toast on the bottom.
What happened to it?
Smear of pesto on top of toast.
Piled-high chicken.
Mozzarella cheese.
Under broiler.
I loved the flavor of the brown bread.
Fresh pesto is always welcome.
And melted mozzarella is a plus.
A small sandwich that packs a big punch.
Now, remember.
I originally started out with the intention
of making chicken salads
and I got sidetracked.
Please stay tuned
for my chicken salads.
I made a curried chicken salad
and a toasted almond and red grape chicken salad.
To get ready for the chicken salads ...
3 comments:
Hey Rosie, ever tried boning and stuffing those chicken quarters? Tedious but pretty good except for the stringy bits. Did it once from a Madeline Kamman recipe.
Marion, do send me instructions.
Have you ever taken the carcass out of a Thanksgiving turkey, then stuffed it up to resemble something with bones, cooked it, and sliced through it? To the sole amazement of yourself?
Nope, because I don't cook a Thanksgiving turkey. Have always wanted to do Julia's chicken melon or that other stuffed boneless thingie.
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