mayo

All posts tagged mayo

Tarragon Chicken Salad

Published April 9, 2014 by jenmatteson

“I’m not dead, yet!”

Monty Python, anyone?

Wondering where I’ve been?  If I’ve quit blogging?  Found another love besides cooking?  Dead?  Well, you’d be wrong.  Big news on the Pigzilla family front!  No…it’s not a tiny Pigzilla.  After being unemployed for almost 8 months, I have finally found a new position.  And I love it…so far anyway.  I don’t anticipate not liking it, but I’ve only been there for two weeks, so it’s hard to say.  That being said, I have not had a lot of time for my second love, this blog.  As you know, I’m in the midst of planning a baby shower for my girlfriend, as well as another dinner party for a small group.  In addition to feeding my husband and all the things that go along with being an adult, I’ve been basically vegging out after I get home and dinner is made.  I have to get back into the grove of writing…

I love chicken salad.  But this is one thing that I’m particularly picky about.  I don’t like fruit or nuts in my chicken salad, though I do enjoy a crunch, which is where the celery comes in.  Certainly, if you enjoy fruit or nuts in your chicken salad, feel free to add at your own discretion, but purely against my strong recommendation not to.

Tarragon Chicken Salad

This is another recipe I tried for the aforementioned baby shower – I’m sorry, you’ve heard so much about this in the last few weeks.  The pairing of tarragon and chicken salad were of my own genius, but I wanted to find a great basic recipe for the chicken salad itself.  This recipe comes from Note to Self, and claims to be the absolute best chicken salad, ever.  So I had to try it.  I just subbed the tarragon for the dill.  I really enjoyed it!  I think this salad goes well on a buttery croissant because of deep tarragon flavor, but it’s just as good on wheat, white, pita or even on a salad.  This is certainly not your ordinary chicken salad, and I love that!

Tarragon Chicken Salad

Tarragon Chicken Salad

Source: Adapted from Note to Self
Servings:

Ingredients:

3 cups chilled shredded chicken (I used two poached breasts)
1/2 cup red onion, finely chopped
1/2 cup chopped celery
1/2 cup mayonnaise
2 tbsp. fresh squeezed lemon juice
1 tbsp. fresh tarragon, minced
salt and fresh ground black pepper

Directions:

1. In a large bowl, combine all ingredients.  Add additional mayonnaise to desired consistency and adjust seasonings to taste.   Refrigerate at least one hour before serving.

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Slow Cooker Cuban Pork Sandwiches

Published May 15, 2013 by jenmatteson

I absolutely love the slow cooker, and it is so underused in my kitchen.  Especially in the warmer months.  We tend to do a whole lot more grilling; who doesn’t?  But, the slow cooker is good in the summer too because it doesn’t heat up your kitchen, and you can enjoy the wonderful weather in the evening instead of trying to get dinner on the table at a reasonable time.  We’ve all been there.

Slow Cooker Cuban Pork Sandwiches

I saved this recipe about a month ago for several reasons.  1) As mentioned above, I need to use my slow cooker way more.  2) I like the sound of all the ingredients in this recipe. 3) I’m a sucker for any type of pulled pork sandwich. 4) I had a pork shoulder in my freezer that I had purchased on sale a few weeks back calling my name (and this recipe’s name).  Normally, I probably would have just made BBQ pulled pork sandwiches with the pork shoulder, but we’re adventurous and wanted to try something a little different.  This was perfect.

Everything came together super quickly, and I had everything on hand already – with the exception of a lime.  I pretty much always have lemons and limes on hand, but just happened to be out when I was pulling this together. Seeing as though I was doing it before work, I really didn’t have time to run to the store, so I forged ahead without the lime juice.  I feel like that was a mistake.  The pork was still really tender, moist and delicious, but it seemed like it was lacking a bit of freshness, which I’m sure the lime would have contributed.  The cilantro mayonnaise was great!  Nate said he didn’t think it added much to the sandwich, but I liked it and it was a change from my usual BBQ and/or hot sauce.  When we had leftovers, we added a little mango Habanero hot sauce to our sandwiches and they were awesome!  This would be an excellent meal for company on a Friday night so everything is ready to go when you get home from work and you have little prep.  You can focus on cleaning those last little places and getting cocktails and appetizers out instead of worrying about the main event!

Slow Cooker Cuban Pork Sandwiches

Slow Cooker Cuban Pork Sandwiches

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: 6-8

Ingredients:

For the pork:
1 onion, halved and sliced
3 lb boneless pork shoulder (butt would work, too)
1 tbsp packed brown sugar
2 tsp dry minced garlic
2 tsp cumin
1/2 tsp salt
1 tsp fresh ground black pepper
juice of one lime
1/4 water
hamburger buns. toasted (toasting is optional, but it keeps the bun from getting overly soggy)

For the cilantro mayonnaise:
2 cloves garlic
2 tbsp cilantro, minced
1/2 cup mayonnaise
1 tbsp lime juice

Directions:

1. Arrange onions on bottom of slow cooker.  Place pork shoulder on top.

2. In a small bowl. combine brown sugar, garlic, salt and pepper.  Sprinkle over pork.  Pour lime juice and water around pork.

3. Cover and cook on low for 8-10 hours, until pork very tender.  Meanwhile, combine ingredients for cilantro mayonnaise and refrigerate until ready to use.

4. Remove roast from slow cooker and pour liquid into bowl.  Return roast to slow cooker and shred with two forks.  Skim fat from reserved liquid and pour about 1 cup skimmed liquid over pork.

5. To serve, spread cilantro mayonnaise on one side of the bun and top with pork.

B.L.T. with Poached Egg and Basil Mayo

Published September 30, 2012 by jenmatteson

I’m still on tomato overload and finally made our first B.L.T.s with them (I really can’t believe it’s taken this long!).  However, I wanted to make them a little fancy, so I added a poached egg and basil mayo.  Not that B.L.T.s alone aren’t good enough, because let’s face it, bacon and fresh from the garden tomatoes, YUM!  But, I thought the egg would add just a little bit of class (because “money can’t buy you class”, right Countess LuAnn?).  I love basil on my B.L.T.s, but didn’t have any on hand.  I went for the next best thing and mixed an equal amounts of basil pesto and Miracle Whip (mayonnaise would work just fine, but we prefer the tangy zip of the Whip).

Taking a picture of this beauty was another story.  Of course, as mentioned previously (and probably in many posts to come this winter), the pictures aren’t very good since it gets so dark so soon now-a-days (yes, I’m blaming light, not my photography skills, and I can because I haven’t yet invested in one of those super fancy lights).  Not only does the lighting suck, but I was afraid to put the top of the sandwich on and cut it, because of course, the beautifully poached egg would puncture.  That’s the point of the sandwich in the first place, but trying to capture that moment when the yolk leaks out of the egg and all over the rest of the sandwich is an art.  Which is precisely why I am not a food photographer, or even a photographer in general!

This was really good.  Nate didn’t even speak a word while putting it down.  Very quick, very easy, and if you can’t or don’t want to poach an egg, you can always use a fried over easy egg.  Works the same!

B.L.T. with Poached Egg and Basil Mayo

Source: Pigzilla Original
Servings: 2 sandwiches

Ingredients:

2 tsp distilled vinegar
2 eggs
2 tbsp basil pesto
2 tbsp Miracle Whip (or mayonnaise)
4 slices whole wheat bread, toasted
16 leaves spinach, washed and dried
1 large tomato, sliced
6 slices bacon, cooked

Directions:

1. Fill a large sauce pan with water and add vinegar.  Bring to a low simmer.  Slowly add eggs, one at a time (tips for a perfectly poached egg).  Cook for about 3 minutes, until whites are set and yolks are warm and runny.

2. Combine pesto and Miracle Whip in a small bowl.  Spread on one side of the four slices of toasted bread.  Layer one slice of bread with spinach, tomato, bacon, and top with poached egg.  Add second slice of bread and serve immediately.

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