EASIEST HOMEMADE MAYONNAISE/CHICKEN SALAD

“ Easiest” because you make it in a blender.  Homemade mayo raises the gourmet factor, for sure.

          1 cup olive oil

          1 egg

          2 tablespoons lemon juice

          ½ teaspoon salt

          1/8 teaspoon dry mustard 

          1.      Put ¼ cup olive oil, egg lemon juice, salt and mustard into the blender container.  Blend for 10 seconds. 

          2.      Remove the center part on the top of the blender and slowly pour in the remaining ¾ cup of olive oil. The mixture will thicken. 

  

The mayo is good on everything, from a ham and cheese sandwich to this chicken salad that is one of my favorite things.                                    

                                     

  CHICKEN SALAD SANDWICH WITH HOMEMADE MAYO

Absolutely you may use the breast of a cooked deli chicken.  Or poach fresh chicken breasts.  

     1.      Rinse ¾  pound thin chicken breasts quickly in cold water.  Pat dry. 

     2.   Add a bay leaf, salt and a lemon slice to water to cover the breasts.  Keep the heat low;  when the water starts to bubble, add the chicken and poach for about 5 minutes, turning at least once.

                              

     3.   Cut the breasts into small cubes.  Add ½ cup water chestnuts (dry them with a paper towel), 2 tablespoons canned, chopped olives and 2 ½  tablespoons mayo or moisten to your own liking.  Salt and pepper to taste.          

ALWAYS GOOD IN AN AVOCADO

Photos by Guilford

EASIEST BLENDER CORN FRITTERS

 Photo by Carol Guilford

Always a sumptuous breakfast with maybe some crisp bacon strips and fruit

or a deluxe side for dinner with roast chicken.

1 cup organic corn

I have tried with both canned and frozen corn and I think frozen, defrosted works best, because frozen stays a little chunky and canned doesn't.

 

Whole Foods house brand is a choice.

1 egg

¼ cup flour

½ teaspoon baking powder

¼ cup milk

½ teaspoon salt

2 tablespoons unsalted butter

1 teaspoon oil

1. Put all the ingredients into the blender.  Cover and blend for about 5 seconds.

2. Use medium heat to melt the butter (the oil keeps the butter 

from burning) until the butter bubbles.

3. Drop batter in by the tablespoon and fry until well browned on both

sides, about 2 minutes per side. Turn with a spatula (pancake turner, as these really are pancakes.)

Makes about 1 dozen small fritters.