As I was getting ready to populate my Etsy shop, I got out my trusty old digital camera only to find that I had left batteries in it and they had corroded. I rinsed it out with several doses of vinegar and some cotton swabs and it is now laying on its side draining and (hopefully) healing itself. Ugh. At least I have my iPhone.
Well, not so fast. Although Etsy says you can post with just your iPhone, it must be folks with either a better camera than on mine or they must know a whole lot more about how to use theirs. But I’m pressing ahead. I can always update images – but I don’t want to slow down my progress agonizing over every photo.
The shop is coming along and I can see where I need to put together some “bundles” of items that are variations rather than individual postings. I can see how that might encourage someone visiting to buy more than just a single item. The learning curve is high!
Below are some of my latest items. These are wine bags that are great for hostess giving (just add a bottle of wine or some other type of gift in the bag). You can find them at https://www.etsy.com/shop/MerrySherryCreates .
Chicken Salad Recipe
Since things have been crazy in our house, we’ve been living off all the things I could figure out how to create from a tub of Tom Thumb shredded roasted chicken breast. One of our favorites has been chicken salad sandwiches. They are quick and easy to make and are delicious. I usually like to put the chicken salad on a fun roll or bun. We like the Asiago Cheese bagels in Tom Thumb and usually split them and heat them a bit while I’m making the salad. You can eat just the salad alone or on top of lettuce leaves and that is also wonderful!
Ingredients and Process
The ingredients below are based on using 1-1/2 cups of chicken which works well for my husband and me. Add more of everything if you need to serve more people (or want leftovers).
- Shredded or cubed roasted chicken breast – 1-1/2 cups for 2 people
- Mayonnaise – Just enough to moisten the chicken (about 2-3 tablespoons). It’s ok to use a low fat version – but I use so little that I never scrimp on using the real thing! I use Hellmann’s.
- Mustard – 1/2 tablespoon
- Dried Cranberries – 1/4-1/2 cup (you can substitute about 6-8 grapes cut in half if you prefer)
- Pecans, Almonds, or Walnuts – 1 tablespoon (I’ve used all three in the past and just divided them into the 1 tablespoon total.
- Celery – 1 stalk – cut into thin little slices
- Pickle Relish (optional) – 1 teaspoon
- Salt (just a dash – the roasted chicken is already salted when they roast it)
- Pepper (a dash, fresh ground is best)
- Rosemary (a very light sprinkle)
- Ginger (a very light sprinkle)
Mix all of the above together. If seems too dry, slowly add and stir in more Mayonnaise until everything seems very lightly coated. Put in the refrigerator for about 20 minutes. While the salad is refrigerated, tear a few small lettuce leaves and toast your bread/bun of choice. We always eat these open-face. If you want to make them swoon-worthy, just before serving, crumble a bit of freshly cooked bacon onto the lettuce leaves or bread and then add the chicken salad on the top. Not an everyday food, but delicious and filling.