Because I always jump when Harmon asks me to, here is a very good, very basic chicken salad recipe. This is the one that Emily thought was so good she ate it out of the cooler the morning after Pat Benatar… after all the ice had melted. It’s 90+ degrees in Memphis in July if you’ll recall, so it must have been pretty darn good for her to risk her health and self-respect just to have a second helping.
4 cups shredded chicken* (rotisserie from the grocery works great for this)
1 stalk celery, sliced very thin
4 green onions, sliced very thin
1.5 tsp fresh tarragon or dill, finely chopped
2 tbsp parsley, finely chopped
1 cup mayo (gotta be Duke’s!)
2 tsp lemon juice, freshly squeezed
1 tsp dijon mustard
2 tsp kosher salt
freshly ground black pepper
- Toss together chicken, celery, green onions, and herbs.
- In another bowl, whisk together mayo, lemon juice, mustard, and salt and pepper to taste.
- Add to the chicken and mix until well-combined.
- Refrigerate until ready to serve. This is even better the day after served on freshly-baked rolls with lettuce and tomato. Just ask Emily.
*You’ll need to cook the chicken before shredding it. Beth and Cat learned that the hard way, right A Dub?
Another entry from the Hutchison cookbook that should send you straight into a sugar coma. As I’ve mentioned before, I’m not a huge fan of dessert, but these tiny zingers have enough tang to balance the richness. Still, they’re gutbombs, so be prepared to couch it post-munch.
2 cups flour
1 cup butter
1/2 cup powdered sugar
2 cups sugar
4 eggs slightly beaten
4 tbsp fresh lime juice
2 tbsp grated lime rind
4 tbsp flour
2 tsp baking powder
1/4 tsp salt
- Preheat oven to 325.
- Blend room-temperature butter with flour and sugar.
- Press into 9×13 greased pan and bake for 20 minutes or until edges are brown.
- While crust is baking, mix filling ingredients together.
- Pour over baked crust and bake at 350 for 25-30 minutes.
- Cool and sift powdered sugar over the top. Cut into squares and serve.
I thought this recipe was a no-brainer, but you’d be surprised how many people ask what the actual seven layers are in Seven Layer Dip. So here ya go.
The secret is using picante sauce where so many people use salsa because it gives you just enough zing to cut through the creaminess.
(It’s also technically 8 layers if you include the tomatoes on the top, but it will be so good that no one will complain.) Now go getcho chips and enjoy.
2 15 oz cans refried beans with green chiles
1/2 cup mayo
1/2 cup sour cream
2 cups guacamole
picante sauce (medium or hot), enough to cover the guac layer
2 cups shredded cheddar and monterey jack cheese
4 green onions, chopped
4 oz can sliced black olives
3 tomatoes, seeded and chopped
Fritos or Scoops
- If you want to serve the dip hot, preheat the oven to 350.
- Mix mayo and sour cream together.
- Layer ingredients in order, starting with beans and ending olives.
- Bake for 30 minutes, top with tomatoes and serve. Or, if you’re of the more impatient variety or you prefer this cold, add tomatoes, sit and chow.
This is the corn dip that Emily so famously ate the morning after Pat Benatar… after it sat in an iceless cooler all night. Yep. So that happened.
Also, this recipe makes what we in the biz call “a shat ton,” so divide this in half if you’re not feeding a crowd. Or Emily.
3 (11 ounce) cans Mexican-style corn***
1 (4 ounce) can diced green chiles
1 can Rotel, drained
1 bunch green onions, chopped (green parts only)
1/2 (8 oz) container sour cream
1 jalapeno pepper, diced
1.5 cups mayonnaise
10 oz shredded sharp cheddar cheese
hot sauce and Cavendar’s or Tony Chachere’s to taste
- In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well.
- Cover and refrigerate (at least half an hour, but overnight is best). Serve with chips and keep away from Lowery.
***I just made this using 4 ears of fresh corn cut off the cob instead of the cans, and I must say DO IT. So easy and yet so much better. (6/30/11)
I don’t even like cucumbers, and I LOVE this dip. Pickling the cucumbers overnight makes this a mess o’ salty goodness.
2 large cucumbers (deseeded)
½ cup of vinegar
2 tsp. of salt
½-1 tsp. of garlic salt
2 (8 oz.) pkgs. of cream cheese
- Wash and grate unpeeled cucumbers
- Add vinegar and salt to the grated cucumbers
- Stir, cover and let stand overnight in fridge
- Next day press out liquid.
- Blend garlic salt, cream cheese and combine with cucumbers