Guest Blog: Homemade Chicken Salad Courtesy of The Daily Claire

If you've never checked out any of the links on my blogroll before one I encourage you to check out is a fun lifestyleish blog of a friend and co-worker of mine, The Daily Claire.  I'm not a big recipe or cook at home guy and since some of you are undoubtedly into that I decided to let Claire have a little showcase here for her chicken salad recipe.  It actually seems simple enough that I might try it out myself.  Enjoy.

This recipe was inspired by a recent craving I had for chicken salad.  Not having any of the ingredients on hand, I ordered one at a local spot and was hit with that familiar "You know, I could totally make this better" feeling.  So I did.

Cranberry Pecan Chicken Salad 

4 Cups Cooked Chicken-Cubed

1/2 cup Sour Cream ( I used light)

1/2 cup Mayo (I used light w/Olive Oil)

4 Tablespoons Yellow Mustard

2 to 3 teaspoons lemon juice

A couple good shakes of garlic powder

A couple good shakes of paprika

Salt & Pepper to taste

1 Cup Finely Chopped Celery

1/2 Cup Finely Chopped Red Onion

1 Cup Toasted Pecans, Chopped

1 1/2 Cups Crasins (sweetened dried cranberries)

Mix together sour cream, mayo, mustard, lemon juice, garlic powder, paprika, salt and pepper.  Stir in remaining ingredients and you're done.  Enjoy it on a wrap, in a sandwich or with a fork.  

Editors Note:  Claire informed me to get maximum flavor out of this recipe it's probably best enjoyed the day after preparation to let the flavors meld and intensify a bit.

Eating More Healthy/Butterball Smoked Turkey Sausage

The Girlfriend and I have both decided in recent days that we are both going to try to drop a few lbs over the next couple of months.  Lord knows I need to and I want to, but when you have a food blog and don't have a crazy metabolism dieting cannot always go hand in hand with interesting writing.  I might from time to time comment on my success or lack there of here, but I know most of you don't come to read a diet or weight-loss blog...I know I sure as hell wouldn't.   While the reviews or sweet treat commentaries may not come quite as frequently as in the past I assure you that I still plan to eat out at least once a week and maybe review a new fast food item or two if the opportunity presents itself.  I also plan on maybe doing some more grocery item reviews or opinion/commentary pieces on some the crappy new Food Network shows coming on the air this Spring/Summer.  April was a successful month here at RDERF thanks to all of you loyal readers, and I hope you all keep coming back. I bid you all good eatings and remember to keep twirling twirling twirling towards freedom!

Tonight's dinner consisted of a little pan grilled turkey smoked sausage and corn.  A lot more delicious than I thought it would be.  If you're a smoked sausage fan go out to the store and pick up some of the turkey smoked sausage by Butterball.  I promise you won't be able to tell the difference.

Home Cooking: Bourbon Glazed Carrots

Serious Eats is a generally somewhat pretentious and often boring national food blog that mostly posts items of little relevance to anyone outside of Los Angeles or New York, but I still check it because every once in a while I'll see a post that catches my eye.  A couple weeks ago that post was this recipe for bourbon glazed carrots.

I have to admit that even though I don't do much cooking at home (that area is usually The Girlfriend's purview) I was inspired by this recipe.  I mean for God sakes it has, and follow me closely here, BOURBON...GLAZE...and CARROTS.  Holy smokes!  What's not to love??  I mean we're taking fresh veggies here and roasting them and tossing them in butter, sugar and booze!  That's what food porn is all about.  Anthony Bourdain would be happy. 

I totally encourage you to try the recipe out, and feel free to take some liberties if you'd like.  For example baby carrots or cut large carrots work just as nicely as the spring carrots the recipe calls for.  Also, if you don't have smoked paprika in your pantry regular paprika works just fine.  Also take notice that there is bourbon in this recipe so the carrots will definitely have a hint of that flavor.  You can vary that based on how much you reduce the booze, but that flavor is what makes the dish in my opinion.  Enjoy!

• 1 1/2 pounds small spring carrots, tops trimmed, scrubbed but unpeeled
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• kosher salt
• Freshly ground black pepper
• 1/2 cup bourbon
• 1/4 cup dark brown sugar
• 2 tablespoons butter, cut into chunks
• 2 tablespoons freshly squeezed orange juice
  

  Procedures

  1. Preheat oven to 375°F. Toss carrots in olive oil, smoked paprika, and a generous sprinkle of salt and black pepper. Roast for 30 minutes or until carrots are tender when pierced with a fork.
     
  2. While carrots are roasting, place bourbon in a small saucepan over medium-high heat. Bring to a simmer and cook until bourbon is reduced by half, about 4 minutes. Add sugar, stirring to dissolve. Cook 2-3 more minutes, allowing sauce to thicken. Lower heat and stir in butter and orange juice until well combined. Season to taste with a pinch of salt. Keep sauce warm until carrots are done. Toss carrots in warm glaze and serve immediately.