I found a copy cat recipe and modified it. I used a couple pounds of roasted chicken (I used Everoast sliced chicken from Dorignac’s). Instead of boiling eggs, I used some already stuffed/ deviled eggs from the deli case. Add the Mayo, pickle relish, salt and pepper and chopped celery. I used the food processor for the chicken and eggs, then transferred the mixture to a bowl and added the rest of the ingredients. Delicious.
Usually, when I roast lemon potatoes, I use the small yellow ones (e.g., Melinda’s golden potatoes). But all I had were some big baking potatoes and I had a yen. So, I cut them in wedges, put them in a casserole, swirled some olive oil over them, poured in some water (so important) and a few squeezes of lemon juice. Salt generously. Sprinkle some garlic powder over the potatoes. Mix them up with your hands. Add water as necessary while baking because the potatoes will absorb it and they will start to burn and blacken if you’re not careful. Roast until the potatoes are golden and soft. So easy, so delicious. I had to make myself stop eating them.
I would definitely have posted this recipe but for the fact I didn’t get a good picture. These were really good. I cooked a pound of ground beef (85/15) with one packet of taco seasoning. Then I made a Bechamel with 2 TBS. butter, 2 TBS. flour and a cup of milk. Turned it into a Mornay sauce with an entire 8 oz. package of Kraft Mexican blend grated cheese. Lined a casserole with Hola! Nola! chips from Dorgie’s, plain restaurant style. Assembled as follows: chips, cheese sauce, beef, more shredded cheese, scallions, pico de gallo and sour cream. Put in the oven and melt the cheese. Guac on the side. Omg, this was good.
I put a whole chicken in a pot. Covered it with water, threw in two bouillon cubes. Added onions (2), carrots (3) and celery (1 1/2 stalks). I made a small bouquet garni with thyme only. Salt and pepper. Bring to a boil, reduce to a simmer. Cook about an hour or until the chicken is done. Remove the chicken to a colander and then pull off the meat. Strain the vegetables from the broth. The broth alone is delicious. You could puree the vegetables and add them back to the soup, or you could add noodles, or return the chicken chunks to the soup and be done. This was so easy and it made the house smell good and on an evening when I didn’t feel well, it was perfect.
