Easy Chicken Salad

Ingredients

2 6.5 Ounce canned chicken breast

¼ cup diced celery

¼ cup real mayonnaise (not salad dressing)

¼ teaspoon salt

¼ teaspoon pepper

Step One:

Empty the chicken into a colander to drain. Rinse the chicken under cold water to remove the canning solution.  After rinsing, gently shake the colander to remove excess water.  Transfer the chicken to a medium sized bowl.

Step Two:

Combine the remaining ingredients with the chicken in the bowl. Transfer the chicken salad to a storage container. Lid the container and place it into the refrigerator. Allow the chicken salad to chill for at least 2 hours, or even overnight.

Steak and Cheese Eggrolls

Steak and Cheese Eggrolls came into my life completely by accident. One night the Asian takeout  order was messed up. I sunk my teeth into what I thought was a normal eggroll, and to my surprise and ultimately to my delight there it was - steak and cheese.  And there it began, a new guilty pleasure.   It's not the type of food one brags about, yet it is the type of food shared amongst close friends and the occasional pub/bar mate.

Ingredients

2 frozen beefsteaks Or 4 oz fresh shaved round beefsteaks
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup minced onions
1/2 cup shredded cheese (provolone, coby, cheddar, or Mexican blend)
6 eggroll wrappers
2 tablespoons water
2/3 cup cooking oil

Step One:

Heat a skillet over medium heat and add the beefsteaks. Season with the salt and the pepper and cook thoroughly done.  Reserve the beefsteaks to a cutting board, and add the onions to the skillet and cook until soft. Bowl the onions and remove the skillet from heat.  Back at the cutting board chop the beefsteaks.











Step Two:


Pour 1 tablespoon of water into a small shallow bowl. Retrieve the eggroll wrappers from the package. Please note they can dry out quickly.  Turn the wrapper such that one of the corners faces you as if you are south and the opposite corner is north. Place 1/4ths of the beefsteak, onion, and cheese on the corner closest to you.

Dip your fingers in to the water and moisten the east and west corners. Roll the wrapper from south to north, making sure to tuck in the east and west corners as you go. At the vest end moisten the north corner with a bit of water.  Repeat for the remaining three wrappers.





Step Three:

Add 2/3 cups of cooking oil to a skillet. If you own a home deep fryer, then by all means feel free to use it for this preparation. Heat the oil to 350 degrees (it should shimmer).   Using tongs add the eggrolls to the skillet. After 1 1/2 minutes rotate the eggrolls until all sides are crispy and golden.


Step Four:

Place the eggrolls on a plate lined with paper towels to absorb any excess oil. After about a minute serve them and enjoy.

Salmon Salad

Ingredients

1 14.5oz can pink salmon drained, bones and skin removed

¼ cup diced red onion

¼ cup diced salmon lox or nova trim

½ cup mayonnaise

1/8 teaspoon dried dill

Salt and Pepper to taste

Step One :

Open the canned salmon and drain the canning fluid and discard.  Empty the salmon into a large bowl. Remove the bones and skin and discard.  Dice the onion, and add the onion to the bowl.

Step Two:

Dice the lox or nova trim and add it to the large bowl.  Add the mayonnaise, dill, salt and pepper.

Step Three: 

Combine the mixture well to incorporate all the ingredients, and place it into the refrigerator for at least 1 hour. After the resting period the salad can be served over greens, as a dip, or used in the preparation of a salmon salad sandwich.