Chicken Salad (Chick-fil-A)

14 oz. (394 g) cooked chicken breast (shred using the Kitchenaide)

add:

2.5 oz. sliced celery (71 g)

2.5 oz. sweet relish (71 g)

4 oz. mayo (114 g)

2 hard-boiled eggs, quartered and sliced

Mix well.

Based on the original Chick-fil-A Chicken Salad recipe.

Per 1/2 cup serving

Protein 19 g

Total Fat 23 g

Carbs 5g

Milk and Honey Bread

For the "Roux" Starter:

1/4 cup bread flour

1/4 cup water

1/3 cup whole milk

Whisk bread flour, water, and milk in a small saucepan until smooth. Over medium-low heat, cook, stirring often, until very thick and just about to bubble (150 degrees F). Transfer to a bowl to cool to room temp. Should be 1/2 cup.

For the Dough:

350 grams bread flour (2 1/2 cups)

7 grams real salt (1 teaspoon)

60 grams honey (3 Tablespoons - can substitute 1/4 cup white sugar)

2 teaspoons yeast

1/2 cup warm whole milk (110 degrees F - 25 seconds on 1/2 power in the microwave)

1 large egg, room temperature

4 Tablespoons unsalted butter, cubed, room temperature

1 Tablespoon milk, or as needed

Prepare dough: Combine bread flour, cooled starter, salt, honey, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.

Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.

Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.

Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.

Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.

Brush the top of the loaf with just enough milk to lightly coat the surface.

Bake in the center of the preheated oven until the top is golden brown and the loaf is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.

Milk and Honey Bread is based on Chef John's Milk Bread (Japanese style). There is a great video tutorial there.

Variation: Use half bread flour, half whole wheat flour

Melanie's Hawaiian Spam Meatballs

Meatballs

1 can Spam, grated

1/2 lb. sharp cheese, grated

1/2 cup quick oatmeal

1 egg, beaten

Mix together and make into small meatballs (#40 disher). Place on a cookie sheet and bake at 400 degrees for 20 minutes. Drain off excess fat except for 1 Tablespoon. Place meatballs in a serving dish. Pour sauce over meatballs.

Sauce

1 cup pineapple juice*

4 Tablespoons brown sugar

2 Tablespoons cornstarch

1 Tablespoon vinegar

1/4 teaspoon salt

Cook until clear and thick. (Double or even triple if you like things saucy!)

Sauce with pineapple*

Into a measuring cup, drain a 20 oz can of crushed (or tidbit) pineapple (in pineapple juice). You should get close to 1 1/2 cups of juice (if not quite that much, add water to make up the difference). Reserve pineapple. Pour juice into a small saucepan and then add:

6 Tablespoons brown sugar

3 Tablespoons cornstarch

1 1/2 Tablespoons vinegar

1/4 + 1/8 teaspoon salt

Cook until clear and thick.

Serve meatballs, pineapple, and sauce over cooked rice.

Amy Roberts' Spritz Cookies

3 squares margarine (Blue Bonnet)

1 1/4 cup sugar

2 beaten eggs

1-2 teaspoon vanilla

4 cups flour

1 teaspoon baking powder

1/2 teaspoon salt.

Mix well.

Using a cookie press, stamp the cookie dough onto baking sheets lined with parchment paper. If the dough becomes too warm, chill it for 15 to 30 minutes and then continue stamping. Sprinkle with colored sugar if desired.

Bake 400 degrees for 8-10 minutes on ungreased pan.

 

Amy Roberts' Great-Grandma's Spritz Cookies, given out every Christmas

Baby Carrots with Candied Pecans and Goat Cheese

• 2 pounds baby carrots - (or regular peeled carrots)

• 1/4 cup brown sugar

• 4 tablespoons unsalted butter - cut into pats

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon cinnamon

• 4 ounces goat cheese - crumbled

Candied Pecans:

• 2 tablespoons butter

• 3 tablespoons maple syrup

• 1 tablespoon brown sugar

• 1 cup roughly chopped pecan halves

• 1/4 teaspoon flaked sea salt

In the instant pot, put 1 cup of water, vegetable steamer, and carrots. Cook on high for 3 minutes with a quick release. 

While the carrots cook, make the candied pecans by melting the butter in a small pan on low heat. Once the butter is melted, add the maple syrup, brown sugar, and pecans. Stir about 2 minutes until the mixture thickens. Remove the candied pecans from the heat and stir in the flaked sea salt. Set aside.

Once the carrots are cooked, remove the carrots (to serving bowl, then cover to keep warm), steamer and water. Dry the pot with a paper towel. Return the pot and set to Saute. Melt the butter, then add the sugar, salt, pepper, and cinnamon. Stir for about two minutes. Add the carrots,, stir until well coated. Return to serving bowl and sprinkle the top with goat cheese.

Baby Carrots with Candied Pecans and Goat Cheese based on this recipe