Football Food – Game Day gr-r-r-r-r

free public domain imge

free public domain imge

I thought after last year, I was done being the football food/place provider. NO-O-O-O…I did several posts on football/game day/sports event food last year.  So, here I am thinking:  no more football.  No more having to scurry around to feed the boys…..nope.  One of the other wives has decided she is going outlet shopping this weekend.  I scratch my head here – which is worse?  Guys gathered for football and cooking for them or, going to a huge outlet and shopping.  To be honest, I’m going with the shopping as being the worst.  I’ll be happy to take a nice walk in the woods or hide in the bedroom and read.

 TIP  But anyway,  whole chickens are on sale around here.  So I have bought several, put in the pressure cooker, pulled off the skin and -.  Put the pulled off, cooked chicken into freezer bags (2 cup amounts) to pull out to use for future casseroles and chicken salad.  You can also, if you find pre-cooked rotisserie chickens on a good sale, do the same thing with them.  You can also use the large cans of chicken breast meat packed in broth if there is a good sale on that.

That being said, the guys are getting chips, salsa, pretzels and for their tummies at halftime, Hot Chicken Salad.  Hot Chicken Salad is probably the Original Church Lady meal.  It is the kind of casserole taken to potlucks, church dinners, left at homes in time of bereavement or birth of a child or recuperation from an illness.  It is homey, easy, redolent of all those things dear to a Southerner or Midwesterner’s heart:  mayo and canned creamed soup.  Don’t turn your nose up…this really is good.  Picky eaters suck it up.  I like to serve with warm slices of French bread and a salad and fruit salad for dessert.

It’s called hot chicken salad because it has many of the ingredients of cold. It is easy to assemble and takes about 25 – 35 minutes to bake. At half time, I know of four guys who are going to demolish this and wipe out the baking dish with leftover bread. Their “fruit salad” will be a bowl of apples and bowl of grapes.

Hot Chicken Salad Casserole
1 cup of mayonnaise (can use low fat)
1 can of cream of chicken soup or mushroom soup
1 cup of shredded cheddar cheese
1 tsp. lemon juice
4 cups of diced cooked chicken
1/2 cup of minced celery
1/3 cup of finely minced onion
1 green onion, sliced
1/2 cup of sliced almonds
Topping (below)

Preheat oven to 350 degrees F. Butter a 13 x 9 inch baking dish. In a bowl combine the mayonnaise and soup; blend well. Stir in the cheddar cheese, lemon juice. Add the chicken, celery, onion, green onion and almonds; mix. Taste and adjust seasonings, adding salt only as needed, then transfer to prepared baking dish. Bake 20 minutes until hot and bubbly. Remove from oven, add topping, and bake an additional five minutes.

Toppings include: 1 – 1 ½ cups potato chips, or sleeve of crushed Ritz crackers mixed with some butter, or 1 cup Panko bread crumbs, or dry bread crumbs, or shredded cheese. The most used topping is the crushed potato chips.  I like to save a tablespoon of the almonds to add on top at the end, when I add the chips.  A garnish of fresh minced parsley or green onion adds a nice touch.

Note:  You can do a search for “football” on my blog to pull up other dishes such as calico beans, Asian pulled pork, apple cake, vegetarian chili.

 

 

 

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Wordless Wednesday: Same photo, different styles

 

copyright kanzensakura

copyright kanzensakura

copyright kanzensakura

copyright kanzensakura

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Autumn Deepens: aki fukashi 秋深し (あきふかし

night and moon: autumn
deepens – frost glitters on leaves
and fades in the sun

Posted in General Poetry, Haiku | Tagged , , , , , | 3 Comments

Tempting Tuesday: Noodle Kugel

Warm, creamy, sweet noodle kugel is the stuff of dreams. With all the fuss about macaroni and cheese nowadays, noodles are becoming chic again. I’ll take kugel though, any day, any way, anyhow.  Cinnamon, butter, sugar – what’s not to love?

Usually kugel is baked either in a deep casserole baking dish or a standard 9×13 baking pan. The deeper dish makes the custard in which the noodles are put to bed, makes it creamier. This recipe is the result of a most happy accident. My grandma Ninny, of which I have previously written, was putting together baked dishes for a huge family get-together. She mixed up the kugel and realized…oops. The suitable baking dishes are taken. But, the bundt pan was free and clear. She decided to add the brown sugar and pecans just to give it a little extra bling and by golly, history was made in the kitchen that day.

Hanukah and other holidays need kugel. So does Christmas, Thanksgiving, and the third Sunday in January or February – whenever you want the kitchen to be warm and filled with the aromas of vanilla, cinnamon, and butter. I have sometimes not unmolded this and just served it for people to scoop into with the serving spoon, surprising them with the pecans and praline-y crust. However you decide to serve, enjoy and please, try not to eat too much.

Praline Noodle Kugel
3/4 C (1-1/2 sticks) salted butter, melted and divided
3/4 C packed brown sugar
1 C pecans coarsely chopped
1 pound egg noodles
4 large eggs, lightly beaten
1/2 c. cream
1 tsp ground cinnamon
2 tsp. vanilla extract
1/2 C white sugar
½ c. golden raisins or craisins
2 tsp salt

Start a large pot of water boiling. Preheat oven to 350.
Pour half the melted butter into a 12 cup mold, tube pan, or bundt pan, and swirl around the bottom and up the sides. Mix brown sugar and pecans and press into the sides of the pan into the butter.
Cook the noodles in boiling water, al dente. Drain. In a large bowl, mix hot noodles with a few pats of butter. Mix the noodles with the eggs, the remaining melted butter, raisons, cinnamon, vanilla, white sugar and salt.
Gently spoon noodles into the prepared mold, taking care not to dislodge brown sugar and pecans. Bake at 350 for 1-1/4 hours or until top is brown. Let stand 15 minutes before unmolding. Top will be slightly hard, like a praline.
Serve warm, cold or at room temperature with a dollop of whipped cream.  NOTE: This can be baked in a regular baking dish or casserole. Butter dish and spoon in noodle mixture. Press brown sugar mixture on top of kugel and adjust baking times, until custard Is set, but still jiggely and creamy.  Makes 12 servings.

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free clip art photo

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Red Blade: haiku

red blade of autumn
leaves cuts through green summer leaves.
It is time, it says.

copyright kanzen sakura

copyright kanzen sakura

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Autumn sky – aki no sora – a haiku

blue autumn sky: clouds
of finger painted white wisps.
I can’t look away.
 

copyright kanzen sakura

copyright kanzen sakura

Posted in Haiku | Tagged , , , , , | 12 Comments

Fried Tofu – For Beni

kanzensakura:

Good food for a good day!

Originally posted on kanzen sakura:

I really love fried tofu.  Sometimes, I dust with my special fried chicken seasoning and fry.  Mostly, I fix this simply.  I serve it with several dipping sauces, such as a sweet garlic chili sauce or soy flavored with slivers of ginger, sesame oil, and sliced scallion.  I personally just like it plain – hot and crispy on the outside, hot and almost custardy on the inside.  A member of the 11/16 Society shared this with me years ago.  It was one of our favorite appetizers to serve to visitors to our home.  Some may say this isn’t authentic Japanese, but since he is authentic Japanese, I beg to differ.

This is not the Japanese agedashi dofu, which is usually served with a dashi broth or a soya dipping sauce.  I suppose you could use these cubes in agedashi dofu.  My friend enjoys this but like me, he just liked the fried tofu –…

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