The cooler morning temperatures last week had me thinking of cold weather food, but I’m always thinking about food. But I didn’t want something too wintery because I knew the temperature would go up to 97 in the afternoon.
Here’s a recipe that worked for me. I got it from my cousin, Bethany Wallis, who probably cooked it at one of the restaurants she worked for.
Crispy Hot Chicken Salad Casserole
3 cups cooked chicken, shredded or chopped
1 cup sharp cheddar cheese, grated
1 cup potato chips, slightly crushed
1-1/4 cups mayonnaise
1 cup celery, finely chopped
1/4 cup bacon, cooked and crumbled
1 tbsp dry ranch mix
1/2 tbsp lemon juice
1 tsp Worcestershire
1/2 tsp onion powder
Kosher salt and freshly ground pepper, to taste
Preheat oven to 350 and lightly grease a square baking dish with butter or nonstick spray. Place chicken, cheese, celery and bacon in a large bowl.
In a smaller bowl, whisk together mayonnaise, ranch mix, lemon juice, Worcestershire sauce and onion powder, and season with salt and pepper.
Stir mayonnaise mixture into chicken until everything is evenly coated, then transfer everything to greased baking dish.
Top baking dish with crushed potato chips, then place in oven and bake for 25-30 minutes, or until mixture is hot and bubbly and cheese is melted.
—kwc—
We still have tomatoes growing in the backyard. I don’t remember where we got those plants but they were some good ones. The ones we are picking now are just a little bit bigger than a cherry tomato. And here’s a good way to use them from Ellie Krieger, so you know it’s healthy.
If you’re pressed for time, the tomatoes can be roasted up to three days in advance, stored in the refrigerator and then warmed up to room temperature on the counter.
Savory Yogurt Bowl with Roasted Tomatoes
2 pints cherry tomatoes
2 tbsp plus 2 tsp olive oil, divided
1/4 tsp kosher salt, plus more to taste
1/8 tsp freshly ground black pepper
2 tbsp balsamic vinegar
3 tbsp pine nuts or any nut
Water, as needed
3 cups plain Greek yogurt
1/4 cup fresh basil leaves
Position a baking rack in the middle of the oven and preheat to 425 degrees. Place the tomatoes in a 9x13 pan, drizzle with 2 tablespoons of the oil, season with the salt and pepper and toss to coat. Roast for about 20 minutes, until the tomatoes have softened and begin to burst. Add the balsamic vinegar, toss to coat, and return to the oven for 5 additional minutes.
While the tomatoes are roasting, spread the pine nuts over a small rimmed baking sheet and toast in the oven for about 5 minutes, until lightly browned and fragrant.
Let the tomatoes cool to room temperature. There should be a couple of tablespoons of liquid from the tomatoes in the pan. If the pan seems dry, add 1 or 2 tablespoons water to loosen.
To serve, spread about 2/3 cup of the yogurt on the bottom of each serving bowl. Spoon about 3/4 cup of the tomatoes on top with some of their liquid, drizzle each with 1/2 teaspoon of the oil, then sprinkle with the pine nuts and basil, and season with more salt to taste, if desired.
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