Salads to Share for Football Season

By Rhonda Woods

Hello everyone!  Well, it’s that time of year….yep, FOOTBALL!!!!!  Weather you are a USC fan, Clemson fan or all of the other college teams,  Football means tailgating or football viewing gatherings on the patio, garage or den. So, we need some recipes to feed the hungry fans to keep up their strength to yell and cheer on their teams.

Like many households, we were a House Divided with both USC and Clemson fans, with my “sweet husband” being one of the biggest Clemson fans I have ever known!  He would boast his devotion to his team, proudly wearing his orange attire, picking with his family and friends and enjoying both the triumphs and defeats.

In my class, we prepare Faculty/Staff lunches twice a month as well as the occasional catering opportunities and have found the following salad recipes to be a huge hit.  Our folks get some pretty good eats here and they are quick to praise our program. I think we have spoiled them just a bit.

May God bless You,

Chef Woods

Red Skinned Potato Salad with Dill

@12-15 servings

4 lbs. red skin potatoes, diced, cooked and cooled

1 small onion, peeled and diced

1 rib celery, diced

½ c. pickle relish

6 hard boiled eggs, peeled and diced

½-1 t. dried dill weed

Dressing:

½ c. evaporated milk

1 t. vinegar

2 t. sugar

2 T. prepared mustard

1 ¾ c. salad dressing (not mayonnaise)

Salt & pepper to taste

  1. In a large bowl, combine potatoes, onion, celery, pickle relish, eggs and dill weed.
  2. In a small mixing bowl, whisk together evaporated milk, vinegar, sugar, mustard and salad dressing.
  3. Gently toss salad dressing with vegetables.
  4. Add salt and pepper to taste.
  5. Transfer salad to a plastic or glass bowl, cover and refrigerate.

 

Broccoli Salad

8-10 servings

Salad:

1 large bunch broccoli or 2 broccoli crowns, chopped (including the stem)

1 small red onion, chopped

½ c. raisins (white or dark)

½ c. pecans, chopped

Optional ½ c. shredded carrots

Dressing:

1 c. mayonnaise

¼ c. vinegar

½  c. sugar

¼ c. milk

Stir-ins before serving:

¼ c. Bacon Bits

  1. Soak broccoli in cold salted water for 5 minutes.
  2. Rinse broccoli in cold water and drain.
  3. Chop broccoli, onion, and pecans, placing chopped vegetables and pecans in a medium mixing bowl.
  4. Add raisins.
  5. In a small mixing bowl, whisk together mayonnaise, vinegar, sugar and milk.
  6. Toss dressing with vegetable mixture.
  7. Put salad in a covered container and refrigerate overnight.
  8. Before serving, stir in bacon bits.
  9. Refrigerate leftovers.

 

Pasta Salad

8-10 servings

1 gal hot water

1 T. oil

1 T. salt

16 oz. tri-colored rotini pasta

1-4 oz. can sliced black or Kalamata olives, drained

1 pkg. Knorr Vegetable Soup Mix

16 oz. Italian Dressing

Optional:

Peeled diced cucumber

Shredded Carrots

Halved Cherry tomatoes

  1. Heat water, oil and salt in a small stockpot until boiling.
  2. Add pasta, stirring to separate, and cook for 8-10 minutes-al dente.
  3. Drain and rinse in cold water to cool.
  4. Return pasta to the stockpot or a mixing bowl.
  5. Combine cooked pasta, olives, soup mix and salad dressing.
  6. Transfer to a plastic container, cover and refrigerate for 2-4 hours, or overnight for best flavor.

 

Marinated Calico Bean Salad

12-15 servings

¼ c. Sugar

½ c. White vinegar

1 t. Salt

½ c. Onion (yellow or red), chopped

½ c. Green pepper, chopped

½ c. Celery,  thinly sliced

1 can Cut Green Beans

1 can Yellow Wax Beans

1 can Light Red Kidney Beans

1 can Lima Beans

1 can Sliced Carrots

1 can Garbanzo Beans

  1. In a small saucepan, measure and combine sugar, vinegar and salt.
  2. Heat over medium heat until sugar is dissolved.
  3. Remove and cool.
  4. Chop onion, green pepper and slice celery, then, add to the large mixing bowl.
  5. Open and drain all the canned vegetables in a colander, then add to the large mixing bowl.
  6.  Pour the cooled marinade mixture over the salad and gently toss to coat.
  7. Transfer salad into a large plastic container.  Seal with a lid and refrigerate overnight.

Kitchen Essentials

By Rhonda Woods

Hello!  I just want to take a moment to thank the Lexington Medical Center team for the beautiful video they produced for my initial blog.  I was so pleased and heard so many wonderful comments from so many viewers!  My “Sweet Husband” would be so proud of his “Bride”!

My next blog is about Kitchen Essentials.  Here is a list of smallwares I find the most useful in my kitchens, both commercial and home. This list can also serve as a wish list, because Christmas is right around the corner.  Yeah, I’ve got you covered, foodies!  I made a large plastic tote box full of baking essentials for my daughter, one Christmas.  She still has it and has added to her collection as well.

Food Thermometer (digital or bi-metallic)
Strainers, large and small (large can double as a sifter)
Bowl scrapers (I can never have enough)
Whisks (same as above)
Digital Food Scale (@ $20.00, battery operated)
Sheet pans-aluminum/stainless steel (heavier gauge or weight does not warp and last longer)
Heavy Aluminum foil
Plastic Wrap
Parchment Paper & Waxed Paper
Disposable Decorating bags OR Gallon Freezer bags
Zester
Vegetable Peeler
Dough/Pastry Cutter
Rolling pin
Set of biscuit cutters
Portion scoops (1 oz., 2 oz. & 4 oz.-make quick work for portioning cookie dough and muffin batters)
Electric mixer (counter or hand held-I love my “Big Red” Kitchenaid)
A sharp Chef and paring knife
Dry measuring cups (2-3 sets)
Measuring spoons (2-3 sets)
Food processor
Cutting boards, plastic-not wood, large & small
Mixing bowls
Cupcake pans (2)
9″ x 13″ pans
8″ cake pans (3 or more)
Off-set spatulas
Aprons (I collect them, cookbooks and magnets from my travels)

Can you tell I’m a smallwares collector…you should see my kitchen drawers and cabinets…just saying. We call them “Tools of the Trade!”

IMG_2877Here’s a picture of my “Sweet Husband” and me taken in front of the old truck he had when we first met.  It has since been lowered from the 4-wheel drive lift and repainted to cover the light blue color, named “Old Blue”  We now refer to it as “Old Blue-Green”, and it still roams the back roads of Green Swamp with a new generation of riders and hunters. 39745152_272914836856988_2960821067972608000_n

It’s hard to believe it has been almost eight months, and it does not get any easier.  Celebrating my “Big 6-0” in a couple of weeks just won’t be the same without hearing him say, “Yeah, you don’t look bad for 60!”  😇

May God bless you and your family,

Chef Woods

Autumn Chicken Salad

This month, we are introducing our new bloggers not only with their posts, but with a video!

Meet Rhonda:

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!

Tips:

  1. 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!
  2. Use a sharp knife for cutting. A dull knife is less safe because it takes more pressure to use than a sharp one.
  3. 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.
  4. 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.
  1. Chicken salad has a refrigerated shelf life of 7 days, counting the day it was made.

 

Ingredients

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

Directions:

  1. In the food processor bowl with a blade attachment, pulse the chicken @ 6-8 times and remove to a non-reactive bowl.
  2. Pulse the onion and celery to the same consistency as the chicken and remove.
  3. Pulse the hard boiled egg 3-4 times and remove.
  4. Combine the chopped chicken, vegetable and egg mixture with the remaining ingredients.
  5. Adjust the consistency with additional mayonnaise and sour cream, and flavor with salt and pepper.
  6. Cover and refrigerate until ready to use.
  7. Serve with crackers, bread or on a bed of salad greens.