Today I made a recipe as it was written. . . . well, except for changing the ingredients. But! (and it's a big but, pa-dum-bump) I did make just about the perfect amount and not so much I was wandering the streets wondering if the Chinese Red Army took a wrong turn.
Today, we had a SMLF birthday party. My contribution was Waldorf Chicken Salad. I saw Ina Garten make it on television and have been thinking of it since. Only, I fixed her recipe.
First, take two chicken breasts (whole, on the bone with skin) and rub them with olive oil, generously salt and pepper. Slide (on a baking sheet covered with foil) into a 350 degree oven for 35 minutes. Remove, tent with foil and allow to cool until you can easily cut up the meat without burning yourself. Pull off the skin and remove the meat from the bone and dice it up fairly small.
Small dice 2 stalks of celery, break up 1 cup toasted/cooled pecans, small dice 1 crisp apple (unpeeled), quarter a cup or so of red, seedless grapes, and toss in about 1/2 cup golden raisins. The dressing was 1/2 cupish each of mayo and sour cream and a bit of salt and pepper. Mix up the dressing, mix with salad and stash in the fridge for a couple hours.
This method of cooking chicken breast was insanely easy and produced one of the most tender, juicy breasts ever.
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