Chicken Salad

My chicken salad recipe is really simple, but you will need a food processor. I do not like chunky chicken salad. I like my chicken salad to be more chopped up and this is why I use a food processor to make it. I use a Cuisinart Elite food processor.
5 boneless and skinless chicken breasts

2 stalks of celery

1/4 medium onion

1/2 cup pecans

1 T Garlic Powder

Salt and pepper

1-2 Cup Mayonnaise

Poach chicken in simmering chicken broth until done (about 15 minutes) Once chicken is done place in a food processor and mince it. Use the pulse button to get the chicken to the desired texture. Remove to a large bowl.

Mince pecans, celery and onion in the same manner and pour into the bowl. Add the mayonnaise, salt and pepper and stir. If salad is too dry add a little of the cooking broth or more mayonnaise. Taste and add seasoning to your liking. Refrigerate immediately.

Pimento Cheese Spread

3 oz. room temp. cream cheese.
1 lb sharp white cheddar cheese grated
1/2 lb. jack cheese grated
2 roasted red bell peppers
1 t. freshly ground pepper
3 T. chopped green onion or minced white onion
1/2 to 1 cup Hellmann's mayonnaise or homemade mayonnaise
3 dashes of hot sauce
1 t. garlic oil or granulated garlic
1 t. paprika

Preheat broiler on high and insert the peppers to roast. Keep an eye on them and roast them on all sides. Remove and wrap loosely in a towel or place in a zip-lock bag. Once cooled, remove the outer thin skin of the peppers.

I use a gas burner to roast the peppers. If you go this route, place the peppers directly over the flame on the burner grate. Allow them to blacken on all sides and remove them. Wrap loosely in a towel or place in a zip-lock bag and allow to cool. Remove charred skin, core and seed and place in a food processor. Use the pulse function of your food processor and process until you get the desired texture you want.

Whisk mayonnaise, peppers and cream cheese together to loosen the cream cheese. Grate cheeses in a food processor using the grating blades. Place cheeses, onions, hot sauce, paprika and garlic powder into the bowl with your pimento, cream cheese and mayo and fold until combined.

Serve immediately as an appetizer with toast points or toasted pita bread. Of course, you can make a sandwich with it, too! If you refrigerate it the mixture will stiffen. Bring back to room temperature and it will relax.

Gazpacho

Gazpacho

2 Cucumbers (peeled, seeded and cut into cubes)

4 Large tomatoes (cubed)

1 Green bell pepper (chopped)

1 Red bell pepper (chopped)

1 Red onion (medium) (cubed)

2 Cloves garlic

Salt and Pepper to taste ( or use Knorr Chicken Bullion Powder as the salt)

1 cup tomato juice

1 T. parsley

¼ c. red wine vinegar

1T hot sauce or tobasco or 1 t. cayenne

Set aside 1/2 of the cubed vegetables and reserve for later. Place all other ingredients with a few cubes of ice into a blender and blend until smooth. Pour blended vegetables into a large bowl and add in the reserved cubed vegetables. Stir and taste. At this point you may want to add more salt or vinegar. Cover tightly andchill for 2 hours or more and serve with a garnish of parsley or olive oil. This cold soup goes well with crusty breads.