This month, we are introducing our new bloggers not only with their posts, but with a video!
By Rhonda Woods
I am the Chef/Instructor for the Pelion High School Culinary Arts program. This is my 18th year of teaching Level One and Level Two students in grades 10-12.
I began compiling recipes of my Chef Woods Facebook page when I accompanied my late “sweet husband” to his doctor appointments and chemo treatments. He lost his short 18 month battle with Metatastic Melanoma Cancer. I thank God for healing him and taking him home, but miss him greatly.
Cooking is and has been my stress relief. I now get to teach others my passion for cooking…and especially baking. So, let begin with a favorite of our faculty and staff, Autumn Chicken Salad!
- Mise en place, a French term that means to “put in place”, or have all of your ingredients washed, prepped, measured or weighed and all tools. This helps prepare the recipe quickly…kinda like a food network show!
- Use a sharp knife for cutting. A dull knife is less safe because it takes more pressure to use than a sharp one.
- A food processor with a “pulse” button is your friend. Makes quick work on chopping and give you the control over how much chopping needed to be done rather than just using the “on” button.
- Chicken salad is highly perishable, also know as TCS food. Foods that require minimum time in the temperature range from 41 degrees F-70 degrees F. Six hours total without refrigeration, but the internal temp cannot exceed 70 degrees F.
- Chicken salad has a refrigerated shelf life of 7 days, counting the day it was made.
1 lb. cooked, diced white meat chicken
1 hard boiled egg
1/4 c. Onion (@1/4 of a small onion) cut into large chunks
2 ribs celery, washed and cut into large chunks
1/4 of a Granny Smith Apple, small diced
1/4 c. Dried cranberries, rehydrating is optional (just soak in some hot water to plump up, the drain)
1/4 c. Sliced almonds
1 t salt or lite salt
1/4 t. Ground or coarse black pepper
1/2 c. Light Duke’s mayonnaise
1/2 c. Light Daisy sour cream
- In the food processor bowl with a blade attachment, pulse the chicken @ 6-8 times and remove to a non-reactive bowl.
- Pulse the onion and celery to the same consistency as the chicken and remove.
- Pulse the hard boiled egg 3-4 times and remove.
- Combine the chopped chicken, vegetable and egg mixture with the remaining ingredients.
- Adjust the consistency with additional mayonnaise and sour cream, and flavor with salt and pepper.
- Cover and refrigerate until ready to use.
- Serve with crackers, bread or on a bed of salad greens.