If it’s roasted, you might as well

make some roast chicken salad!

There are so many variations for this classic salad, but my favorite is from H-E-B, one of the largest grocery stores in Texas. The first time I tried theirs, I was hooked. It is pretty simple really, but the chicken is incredibly tasty because they use rotisserie chicken meat. To that they just add some celery and a bit of hot sauce to spice things up.

Since I had some leftover roasted chicken, I went ahead and used the leftovers to make a similar salad to HEB’s. I added some spice with roasted poblanos and Piment d’Espellete, but you can add or omit at will.

Roasted Chicken Salad
Makes about 4 cups

1/3 cp celery, finely chopped
1/3 cp roasted poblano pepper, finely chopped
Finely chopped Italian parsley
1/2 cp mayo (use the real thing)
1/4 cp sour cream
1/2 tsp Piment d’Espellete or cayenne pepper
Sea salt
Freshly ground black pepper
3 cps chicken meat, roasted and cubed

Combine the first 6 ingredients until well incorporated. Taste it and adjust the salt & pepper as necessary.

Mix in the chicken.

And…, see if you can keep your fork out of it long enough to serve it.

Go on. Serve.

Cookingly yours,


Childhood Faves

What’s your favorite one? My mom did a.lot.of.cooking. And baking. And entertaining. She made us fun stuff, like PBJs, pancakes and doughnuts! She also made us eat the serious stuff like pumpkin, spinach and carrots. She wasn’t able to get okra passed me, though. I hope she’s not too hard on herself for that. To this day I can’t deal with that slimy veg. I best stop thinking about it before I make myself sick.

Yumness on a plate!

This is one of my fun foods. I remember pleading for this, then covering it with ketchup. I don’t do the ketchup part anymore, I honestly can’t tell you what possessed me to do that in the first place. I’m guessing I had a red infatuation, who knows. I’ve taken my mom’s standard and jazzed up a bit. It’s really yum!

Mom’s Spaghetti Omelette
If you have some leftover pasta, that’s perfect or you can cook some up for this (I do it all the time).
2 cps spaghetti or other noodle pasta, cooked
2 eggs
1/4 tsp sea salt
1/4 tsp coarse black pepper
1/2 tsp Herbs d’Provence
2 tbsp olive oil
1 tbsp butter

In a medium size bowl, whisk the eggs, salt, pepper and HdProvence. Add the pasta and mix it in.

Preheat a 12-inch frying pan over medium high heat, add the oil and butter until it melts. Dump the pasta in and spread it out evenly to cover the bottom. Allow it to brown, it will take about 5 minutes per side. Flip the omelette and brown the opposite side.

Slice it in quarters and top with parmesan cheese, if desired. Can you stand it?


If only there was taste-a-blog code...