After nearly two months without a post, I have finally, FINALLY made something that I have not already featured on this website. What can I say? I’m a creature of habit… I make the same few meals over and over again. And, since it’s just me, these meals feed me for several days. It’s really easy to go long stretches of time without making anything new at all. Especially when I go through phases where the most effort I put into a meal is turning on the oven.

Yesterday though I made chicken salad, which I had not only never featured on this site, I’ve never made it myself before! I use my mom’s chicken salad recipe because it’s incredibly simple, and the best chicken salad I’ve ever had.

Here’s what you need.

Boneless, skinless chicken breasts. Crushed Pineapple. Pecan Pieces. Miracle Whip. I suppose you could use regular mayonnaise, but I can’t promise it will be as delicious without the tangy zip of Miracle Whip. (No, I don’t get any money from the lovely folks at Kraft, but maybe they should pay me for my constant pushing of Miracle Whip.)

First you need to boil your chicken… no pictures of this step. The best thing about chicken salad is that you can make as much or as little as you’d like. You could make just one or two chicken breasts, or you could make the whole package. I pulled out about 5 pieces of chicken. Two were pretty big, and one was really small. I thought about cooking my whole bag of chicken, since I knew I’d have to share. But since I’ve never made chicken salad before, I decided not to… if I made that much and it didn’t turn out well for some reason, I’d have been heartbroken.

After the chicken has cooked all the way through, you’ll want to shred it. You can wait for it to cool and pull it apart with your fingers, or you can be like me and use two forks to pull it apart while it is still hot.

Put the shredded chicken in a large bowl. Lament again that all you have are white bowls, and your camera doesn’t like white bowls. (I have a blue bowl, but my blue bowl does not have a lid.)

As you can see, those are not the pecan halves from the ingredient picture… I ran them through the food processor. I added a big handful of pecans, a couple good sized spoonfuls of Miracle Whip, and a big spoonful of crushed pineapple. No exact measurements, you have to just see as you go. And if you know me at all, you know how much that drives me crazy. I ask my mom for exact measurements on EVERYTHING. That’s part of why you see more baked goods on here than other cooking– baking is precisely measured, just the way I like it.

A note about the pineapple, don’t strain it.. you don’t necessarily want to just pour it in there, but you want some of the juice. In the end I think I ended up putting just a touch more pineapple and a little more miracle whip in the bowl.

This is what the chicken salad looks like when it’s done. Mmmm… I don’t know if it looks appetizing to you or not, but it does to me because I know how delicious it is. You should be able to tell from the picture that there’s enough to get pineapple and pecans in each bite, and the chicken is well coated in the miracle whip… you don’t want dry chicken salad!

At this point, I stuck it in the fridge for awhile since I’d mixed it up when the chicken was still warm, and I wanted to let the flavors sit together for a bit.

It’s good on bread, but the BEST way to serve this chicken salad is on a croissant. Yum! I’m glad I packed some for my lunch today because I’m drooling now!

I could pretend that I haven’t posted in a couple of weeks to give the Entrecard contest maximum exposure, but that just simply wouldn’t be true. The truth is, I just haven’t made anything worth talking about. I have the ingredients to make some cookies that I just have to get the motivation to get started on. I’m just not the kind of person who feels the need to make a brand new, never tried before dish every single time I cook. I find things that I like (and know how to make!) and make them time and time again. Generally that means I’ve already posted these dishes, and it just doesn’t make sense to post and say “Oh, I made Sausage Gravy and Biscuits, or I made Johnny Marzetti.

Today, however, I decided to share with you one of my more peculiar favorite sandwiches. The peanut butter and pickle sandwich. If you’re seriously grossed out by the thought of that, you can thank Ted Murphy from Izea because he’s the one who gave me the idea to post about them. Now, I’ve been eating peanut butter and pickle sandwiches since I was a kid, but Ted recently started a conversation about them when he started eating peanut butter and pickle wraps. It’s for that reason that when I was putting together my sandwich last night so I wouldn’t have to take meds on an empty stomach, I decided to snap a couple of pictures.

First you need two pieces of bread.

Then, you need your peanut butter. What kind you use is up to you. I tend to bake with creamy peanut butter, but I choose chunky peanut butter for sandwiches. My mom on the other hand uses creamy peanut butter for her PB & P sandwiches. So slather on some peanut butter of your choosing.

Finally, you need to add the pickles. If I’m just snacking on pickles, I prefer the high-quality Claussen variety. For a simple sandwich however, basic dill hamburger slices will do just fine! How many pickles you put on your sandwich is also up to you, but I choose to put a single layer of as many pickle slices I can fit on the piece of bread.

Then you just put your sandwich together, and enjoy! Mmm…. Now I’m wishing I’d brought another peanut butter and pickle sandwich to work with me for lunch, but I suppose I’ll just have to be satisfied with the turkey sandwich I have.

If you are a fellow PB & P lover, let’s hear from you! And if you try one after reading this, I would LOVE to hear your thoughts. The first time I saw my mom eating this sandwich, I said “Ewwwwwwwwww!” but she made me try and a bite and the rest is history!

Today is an exciting day, everyone! Today is the first Recipe Challenge! You probably recall that about a week or so ago, I made a little post asking how you make a grilled cheese sandwich. Little did I know that in actuality, I was throwing down the gauntlet!
In short order, Skeet responded with our very first recipe challenge. The order? One grilled cheese sandwich plus bacon, minus the Miracle Whip. The thought of relegating the Miracle Whip to the refrigerator makes your chef very sad, but I made a deal. So I made a pilgrimage to the grocery store to obtain the necessary ingredients: bread, butter, cheese and bacon. After experiencing a few delays, I finally got the chance to test Skeet’s recipe today. Of course, I had to take pictures to prove I was making the sandwich to her strict specifications.

First, I buttered my bread:

Then I put one slice, butter side down, in a heated skillet and added half my cheese, and my bacon:

Then, I added the rest of the cheese, smooshed my sandwich together, and cooked it until it was browned on both sides, and all gooey in the middle. As you can see, I’m got a little overzealous in the smooshing part:

The Verdict:
It was alright. I’ll definitely consider using shredded cheese on my next grilled cheese because it was deliciously gooey. Unfortunately, my bacon was slightly overcooked, so I had to deal with a slight burnt taste. In the end, I think the only thing this sandwich was sorely missing was … MIRACLE WHIP.

And I have to confess, I didn’t quite make it. After several bites, I caved, and fished some good ole M.W. from the fridge to dunk my sandwich in. Sorry, Skeet, I tried! You just can’t have a grilled cheese without some Miracle Whip!