Unicorn Chicken Salad

Oh my word - I LOVE this Unicorn Chicken Salad! My Aunt Sue always makes it and I adore it!! Why "Unicorn" you ask? I believe its because the recipe comes from a restaurant in my hometown called The Unicorn, and they were famous for their chicken salad.

My pictures don't do it justice - mostly because I used a ton of mayo so it just looks white. I love mayo. :) This is a big batch but I used 3 chicken breasts, 1 small package nuts, 1 can water chestnuts and enough grapes to go throughout. And about 2-3 pieces of celery. And then I used 1/4 of the sauce to make myself lunches for a few days in a row. I've also used canned chicken which works well, but since I'm pregnant now I'm not supposed to eat that without cooking it first.

Anyway, this is soooo yummy. I mean who doesn't love chicken salad? But THIS is savory with the soy sauce, sweet with the grapes, and then has a nice, unexpected kick from the curry powder. YUM! I can hardly wait for lunch tomorrow! I'm going to enjoy mine on some toasted french bread.



Ingredients
2 quarts cooked chicken breast (I broiled mine to keep it moist)
2 6oz cans of sliced water chestnuts
2 lbs seedless grapes (I used red tonight)
2 cups chopped celery
2 1/2 cups toasted slivered almonds
3 cups mayo
1 T curry powder
2 T soy sauce
2 T lemon juice

Directions
Combine chicken, water chestnuts, grapes, celery and almonds. In another bowl, mix mayo, curry powder, soy sauce and lemon juice. Pour sauce over first mixture and mix well. Chill. Enjoy!

Its good over lettuce, on a sandwich, croissant or toasted bread, or even plain!!

Good Recipe Website

Hi all! I don't have any great recipes today, but I wanted to pass along this website they've been advertising on TV... Campbell's Kitchen.

Go check it out! You can search by time, ingredients, flavors (spicy, sweet, Mexican, etc.) and its really convienent. I found a lot of good looking recipes too - all easy and cheap. And a LOT of casseroles/hot dishes which is so great for winter. What would you expect with campbells soup recipes?

Sam's Favorite Chocolate Bundt Cake

This is a recipe from Annie, Sam's mom. It is his all-time favorite cake! My mom has started making it too - and now me. :) It is so easy but absolutely delicious and chocolaty! Its best a little warm but Sam just had a leftover piece for breakfast so you can really enjoy it any time!!



Ingredients
1 small package instant chocolate pudding
1 package chocolate cake mix
1 - 12oz. package chocolate chips or chunks
1 3/4 cup milk
2 eggs

Directions
Mix all ingredients together by hand until well blended. Pour in greased bunt pan and bake at 350 for 60 minutes. Let cool and then gently dump the cake onto a cakestand or plate. Enjoy!

Sometimes I like to make a chocolate ganache of cream, chocolate chips, and a little butter melted together to drizzle over the cake. But it is delicious without so you don't have to do that if you don't want to!!

Pumpkin Bread

I was really excited this pumpkin bread turned out... I wanted a recipe that would be moist, pumpkiny and delicious. I found this one online and it fit the bill! When I made my batch yesterday, I didn't use 2 regular size loaf pans, I used 6 of the small-sized so I could have a little for myself and give the rest away! It worked out well!



Ingredients
2 cups canned pumpkin
3 cups flour
3 cups sugar
1 cup oil
4 eggs
2/3 cup water
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions
Set all the ingredients on the counter so they can come to room temperature. Preheat oven to 350. Spray 2 loaf pans with non-stick spray.

Mix all ingredients in large bowl with electric mixer until it is well blended and not lumpy.

Bake 1 hour (or 40 minutes if using smaller loaf pans) or until a toothpick comes out clean.

The Best Creamed Corn You've Ever Had

I got this recipe from a coworker... it is one of my absolute favorites! It is soooo decadent, I would take this over a big piece of chocolate cake. Indulgent, decadent, delicious. Tempted to try it yet? :) When I first tasted it I thought that it had cream cheese in, but no. Its just the cream and parmesan that make it so great. I hope you enjoy!



Ingredients
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese

Directions
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve.

Salsa Chicken

This is one of my go-to meals. I can make it in 20 minutes and keep all the recipes on hand. Plus Sam LOVES it. Win-win! :) It's probably not the healthiest ever, but it's pretty tasty.



Ingredients
1 can chicken
1 onion, chopped
1 tbs. olive oil
1 normal sized jar of salsa
1 cup chicken stock
1/2 cup mexican shredded cheese
2 cups rice, cooked
sour cream
chips

Directions
Saute over medium heat the chicken and onion in olive oil until onion is softened. Pour in the whole jar of salsa and the chicken stock. Simmer for about 10 minutes until it thickens. Add the cheese and stir until melted.

Serve over rice or with chips, and with sour cream if you like.

Rice and Raisins

I made this the other night because it just sounded good. I remember growing up we would have this when dad had two-cylinder meetings because he was not a rice fan, and mom, Linds and I loved it. I hope I made it right - mom feel free to comment if I did not! :) It tasted good though! Sam said it sounded like a horrible combination (but he did not taste it). What do you think?



Ingredients
1 cup water
1 cup milk
1 tablespoon butter
1/2 cup raisins
1 cup white rice
1 tablespoon sugar
1 teaspoon cinnamon

Directions
Heat water, milk, butter and raisins until boiling. Stir in rice and remove from heat. Let sit for about 20 minutes, or until rice is cooked and liquid is absorbed. Stir in sugar and cinnamon to taste. Enjoy!