Veggie Chopped Salad
This is a little different from the other salads on my blog. But equally delicious. It makes a fairly large salad so it would be great to serve at a holiday or a summer get-together.
- 3 cups finely chopped fresh broccoli
- 3 cups finely chopped cauliflower
- 3 cups finely chopped celery
- 2 cups frozen peas (about 8 oz.), thawed
- 6 bacon strips, cooked and crumbled
- 1 1/3 cups mayonnaise
- 1/4 cup sugar
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon cider vinegar
- 1/4 teaspoon salt
- 3/4 cup salted peanuts
In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.
“God’s love in our heart gives us a heart for others.”
Copycat Broccoli Cheddar Chicken
Cracker Barrel copycat. I think they only have this on their menu for their Wednesday special. It was sooo delicious, I had to try it at home. Both my husband and daughter say this is a keeper. Mouth watering delicious!
- 4 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 – 1/2 teaspoon pepper
- 1 cup milk (I used whole milk)
- 1 can cheddar cheese soup
- 1/2 teaspoon paprika
- 6 oz. shredded Cheddar cheese
- 8 oz. frozen chopped broccoli, defrosted
- 1 1/2 – 2 cups crushed pieces Ritz crackers
Preheat oven to 350 degrees and lightly grease a casserole dish. Season chicken with salt and pepper and place in prepared dish.
In a medium bowl, mix together milk, soup, paprika and cheddar cheese. Pour half of the cheese mixture over chicken. Scatter broccoli pieces over cheese mixture. Top with Ritz cracker pieces and remaining cheese mixture.
Place in oven and bake for 45 minutes.
(I use the smallest chicken breasts that I can find, but if you need to use larger ones, I cut them in half horizontally. If you use the larger and don’t cut them in half, they will need to cook longer by at least 10 minutes.)
Also, if you like a crunchy topping, mix 1/2 cup of the crumbs and a tablespoon of melted butter and sprinkle on top.
“With God, all things are possible.”
Chicken Potato Chowder
This chowder is thick and creamy and just delicious!
- 2 tablespoons butter
- 1 small onion, chopped
- 3 cups chicken stock
- 3 medium-size potatoes, peeled and cut into medium dice
- 3 medium carrots, peeled and cut into medium dice
- 2 tablespoons dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 8 oz. cream cheese (room temperature) or 4 oz. softened cream cheese plus 4 oz. shredded cheddar cheese
- 2 large chicken breast halves, cooked and cut into medium dice (about 2 cups)
Melt butter in a stockpot over low heat. Add the onion and cook until soft, about 5 minutes. Add the chicken broth, potatoes, and carrots. Bring to a boil, then decrease heat and simmer until potatoes and carrots are fork-tender, about 20 minutes. Add the parsley flakes, salt, and pepper.
Stir the flour and milk together in a small bowl until smooth, add the flour mixture to the soup, and bring the soup to a boil. Stir the soup until it begins to thicken. Add the cheese and mix until the cheese has melted into the soup. Stir in the chicken and continue cooking until the chicken is heated through, but do not boil.
Serves 4 to 6. (I would double this recipe it is so good.)
“Witnessing isn’t a job to be done but a life to be lived.”