Chicken Salad Roll Up

When I was growing up, I hated leftovers. I hated them. (I just wanted to make sure you knew how I really felt.) So, I think it is very strange I live in a household that like leftovers. If I make a nice meal, my husband will call on his way home to ask me if there is any left. 

The problem comes when I am trying to make two meals from one. I made this roast chicken which is popular in our household. I also planned to make chicken salad roll ups with the leftover chicken. I had to stress to everyone not to touch the leftover chicken. My husband later told me that he was glad he waited. It was hard but he was glad.

Chicken Salad Roll Up
1/2 cup mayonnaise
1/2 cup light Greek yogurt
1 Tbsp mustard
2 Tbsp lemon juice
1 tsp tarragon
3 cups cooked chicken, cubed
1 cup slivered blanched almonds
1 Granny Smith apple, cored and diced
2 stalks celery, diced
1/4 cup minced onion
salt and pepper
4 tortilla

Directions:

1. Arrange the almonds on a baking sheet in a single layer.
2. Toast the almonds for 7 or until golden brown. Set aside.
3. In a medium bowl, mix the mayonnaise, yogurt, mustard, lemon juice, tarragon.
4. Add the chicken, almonds, apple, celery, and onion to the  mayonnaise mixture.
5. Mix the ingredients until incorporated.
6. Season with salt and pepper to taste. 
7. Place 1/4 of the filling in the center of the tortilla and roll. 

Recipe adapted from The Pastry Queen.

Did you already know...
-As a celebration to the Duke Duc de Richelieu's military victory over the English, the Duke's French chef created a feast in 1756.
-For the feast, the chef was making a sauce with eggs and cream but he didn't have any cream.
-The chef substituted olive oil for the cream and named it mahonnaise.
-The word mahonnaise was misprinted in a 1841 cookbook and the name has been known since as Mayonnaise.

May Day

When I think of May Day, I think of Maypoles, flowers, and ribbons. The flowers are in bloom and it is a beautiful time of year. In celebration of enjoying the warm weather. I made pinwheels. This time in the form of a cookie. I have made pinwheels out of paper and they aren't very hard to make. They usually work.

My husband liked the filling in these cookies. My children did not. So, I made them both ways. I preferred the cookies with the filling since it gave them a little more flavor. I normally do not show you the steps of making something but I did this time since I think it's always easier to show then describe.

Coconut-Cream Cheese Pinwheels
Dough:
2 cups all purpose flour (additional for work surface)
1 cup sugar
1/2 tsp baking powder
1/2 cup unsalted butter, room temperature
3 oz. cream cheese, room temperature
1 egg
1 tsp vanilla extract
Filling:
3 oz. cream cheese, room temperature
3 Tbsp sugar
3/4 cup unsweetened shredded coconut
1/4 cup white chocolate chips
Glaze:
1 egg, lightly beaten
fine sanding sugar, for sprinkling
1/3 cup strawberry jam

Directions:

1. In a small bowl, whisk together the flour, sugar, and baking powder. Set aside.
2. In a mixer, cream the butter and cream cheese for about two minutes.
3. Add the egg and vanilla to the mixer.
4. Slowly, add the flour mixture. 
5. Mix until just combined.
6. Divide the dough into half and pat into disks.
7. Wrap in plastic and refrigerate dough for about 1 to 2 hours.
8. After dough is chilled and firmed, preheat oven to 350 degrees F.
9. Line baking sheets with parchment paper.
10. Make the filling by creaming together the sugar and cream cheese. 
11. Fold in the coconut and white chocolate chips.
12. Roll the dough to about 1/8 inch think on a lightly floured surface. 
13. Make 2 1/2 inch squares with a fluted cookie cutter or fluted pastry wheel.
14. Place the dough onto the baking sheet and refrigerate for 15 minutes.
15. Repeat with the other disc of dough.
16. With a fluted pastry wheel, cut 1 inch slits diagonally from each corner towards the center. Do not cut all away across. (See above)
17. Place 1 tsp filling in the center of each square.
18. Fold over every other corner towards the filling. Form a pinwheel.
19. Press lightly to seal the corners. Make a well in the center of each cookie.
20. Brush each cookie with the beaten egg. Sprinkle each cookie with the sanding sugar. Bake 6 minutes.
21. Add 1/2 tsp jam in the center of each cookie.
22. Bake another 6 minutes or until the edges are golden.
23. Transfer to a wire rack to cool for about 5 minutes.

Recipe adapted from Martha Stewart's Cookies.

Did you already know...
-May Day is the celebration of Spring.
-The celebrations date back to Egyptian times.
-The Celtics celebrated the Pagan holiday called Beltane on Mayday.
-Traditional May Day foods are oats and diary.
-The Puritans banned Maypoles.

Pasta Salad

Did you know Mother's Day is less than two weeks away? I just can't believe May is here tomorrow. Normally, I visit my Mom on Saturday of Mother's Day weekend. I bring her a gift and visit with her. My husband does the same and brings his Mom a gift. Since I have three sisters, I normally do not have to share my Mom on Saturday. My Mom gets to celebrate the whole weekend for Mother's Day. 

Normally, we spend Mother's Day doing yard work. However, this year I want to go on a picnic. I was hoping to bring the kids on a picnic before now but time has gone by so fast. We have invited our Mom's to join us if they would like. It would be really nice.

I figured I would make pasta salad with supper. I decided to try this recipe from food network's Sandwich King. I had to adapt this recipe a lot due to no asparagus. I already had macaroni noodles. Also, the original recipe did not have a lot of flavor. My oldest daughter told me an artist has to change 70% of a picture to claim it as their own. I'm not sure what the rule would be in cooking. I know if I go into the kitchen with no recipe and create a dish which wasn't inspired by another then I can claim it as my own. If I use another recipe, I would have to change it a lot before I will say it is mine. My oldest daughter insists this needs to be served cold. I liked it both ways. She also said she liked the shredded cheese better since she gets some in every bite. I will admit I added my frozen peas to my pasta water to save on dishes.

Pasta Salad
1 lb macaroni noodles
1/4 cup extra virgin olive oil
1 1/2 tsp Dijon mustard
1 tsp sugar
2 cloves of garlic, minced 
1/8 cup lemon juice
2 Tbsp white wine vinegar
salt and pepper to taste
10 plum tomatoes, cubed
1 cup cooked peas (optional)
1/4 cup roasted yellow peppers
2 sprigs of fresh dill
1 Tbsp oregano
1/4 cup of shredded mozzarella cheese

Directions:
Cook the pasta according to directions.
Mix the olive oil, mustard, sugar, garlic, lemon juice, vinegar, salt, and pepper. Make sure the ingredients are well incorporated.
Toss the olive oil mixture with the pasta.
Add the tomatoes, peas, peppers, dill, oregano, and cheese.
Toss well and refrigerate until ready to serve.

Recipe by Jen of Sweet Morris

Did you already know......
-Distilled white vinegar is the most popular vinegar in America.
-Wine vinegars are more acidity in Europe than in America.
-Vinegar has been used for over 10,000 years.

Nuevo Texas Waldorf Salad

Today's Project Pastry Queen is a salad. No dessert today. I may make one later since it is Sunday. This recipe was picked by Emily of She Makes and Bakes. I really liked it. My family (not including my husband) liked it. My husband does not eat mixed greens and believe me I have tried. If it isn't iceberg lettuce, he will go make something else.

When I was in the Air Force, I was fortunate to be assigned to photography the 50th Anniversary dinner. It was held at the Broadmoor. (It was the only way I was able to eat there even if my cousin interned at the hotel.) We were served a similar salad. It had pears and blue cheese. Pears could easily be substituted for this recipe. When I make this again, I'm going to purchase the one on sale. It just may be pears. Also, the vinaigrette is suppose to be made with white balsamic vinegar but I used aged balsamic vinegar. I didn't realize my mistake until later which is why my vinaigrette appears dark. I really liked the dressing. It is a versatile recipe. It is fancy but simple.

Nuevo Texas Waldorf Salad
4 cups organic mixed greens
3 Braeburn, Medina, or Granny Smith apples, core and sliced
1/2 cup pecans, toasted
1/2 cup crumbled blue cheese/Gorgonzola crumbles
Rosemary Vinaigrette (recipe below)
Fried Wonton Strips

Directions:

1. Add the mixed greens, apples, pecans, blue cheese. Toss gently.
2. Pour half the Rosemary Vinaigrette over the greens and toss to coat.
3. Add more salad dressing to taste.
4. Top with the fried wonton strips. Serve immediately.

Rosemary Vinaigrette
1/3 cup rosemary leaves
2 cloves of garlic
1/4 medium onion
2 tsp Dijon mustard
1/4 cup honey
1/2 cup balsamic vinegar
1 1/2 tsp salt
black pepper to taste
1/2 cup extra virgin olive oil

Directions:

1. Blend the rosemary, garlic, onion, mustard, honey, vinegar, salt, and pepper for 20 seconds in a food processor. 
2. Add the oil oil through the feed tube in a slow stream until the mixture emulsifies. 
3. Taste and season appropriate if needed.

Recipe adapted from The Pastry Queen cookbook.

Did you already know...
-In May 1917, the Broadmoor was completed. 
- The owner of the Broadmoor, Spencer Penrose, also established the Cheyanne Mountain Zoo and the Will Rogers Shrine.  
-The hotel has received the Forbes five star award for over 50 years.

Double Chocolate Cookies

Sometimes I will bake something and I never get a chance to post it. Why? My hidden stash is found. I think I will be finding a new hiding area. When I was a teenager, my best friend's father would hide his sweets in unusual places like the dishwasher. With my luck, my family would decide to do dishes for me and still find them.

Yes, these cookies are worthy of hiding them. I have made these cookies many times. At the moment, they are my favorite cookie.Since they are gigantic, I do share. It is a copy cat recipe from a cookie found at Levain Bakery.

Double Chocolate Cookies
1 cup unsalted butter, cubed and chilled
1 1/2 cup sugar
2 large eggs
1/2 cup dark cocoa powder
2 1/4 cups all purpose flour
1/2 tsp salt
1 tsp baking powder
2 1/2 cups semi sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Combine the butter and sugar until light and fluffy.
3. Add the eggs one at a time to the butter mixture.
4. Mix in the cocoa powder and blend until well incorporated.
5. Add the flour, salt, and baking powder and mix until just incorporated.
6. Fold in the chocolate chips.
7. Transfer the dough to a clean surface and knead briefly until well combined.
8. Divide the dough into desired portion size. For giant cookies, divide into 12 equal pieces.
9. Place the dough onto an ungreased cookie sheet 2 inches apart. 
10. Bake the dough for about 16 minutes or until set.
11. Allow the cookies to cool for about 5 minutes before transferring to a wire rack. 

Recipe adapted from Annie's Eats.

Waiting to take one of the last three cookies!

Did you already know...
-The first dishwasher patent was to Joel Houghton in 1850. His patent only splashed water on dishes.
-In 1886, Josephine Cochran decided to invent a workable, mechanical dishwasher in which she reveiled at the 1893 World Fair.
-Her main customers at the time were hotels and large restaurants.
-The general public was interested in her invention until the 1950s.

Does anyone know what famous company Josephine Cochran founded?