Category Archives: Appetisers

Chicken Salad



Nick and I went to my parents for the weekend, and as my mother always does, she made a chicken. It’s the really nice thing about going home is that there is always something tasty coming home with us. My mom was craving freezer space so she can start making her legendary apple pie, which is the best part about Christmas and Thanksgiving. You know the company is good, but the food, its all about the food.

So since I came home with a bunch of chicken, I wanted to do something a little different than having to make the sides to go with it. I didn’t really want to turn my oven on tonight, I won’t lie. So I opted for chicken salad. It’s not something I normally do, I’m more of a cold cut on my sandwich kind of person and like keeping it that way. So this is a nice stretch for both me and Nick.

Chicken Salad
Serves: 3
  • 1 cup mayonnaise or miracle whip
  • ½ cup celery chopped fine
  • ½ yellow onion chopped fine
  • ½ red pepper chopped fine
  • 2 tbsp lemon juice
  • 1 tbsp salt
  • pepper to taste
  • 1 tbsp chopped fresh parsley
  • 5 leaves of Korean cilantro
  • 4 cups of cooked chicken, white and dark meat
  1. Chop all the vegetables really finely and put into bowl. Do the same for the parsely and cilantro.
  2. Separate and cube chicken into the same bowl as the vegetables. Set aside
  3. In separate bowl, mix miracle whip and lemon juice. Add the salt and pepper to taste.
  4. Combine the chicken to the miracle whip mixture and toss until well coated.
  5. Spoon onto toast for sandwiches, store in airtight container.


Blooming Baked Onion



So I had some onions that were sitting there, and for some reason I’ve had a serious craving for onions lately. It was all from the onion rings from Harvey’s…. yeah that’s where it started…

Anyway, I was thinking of something tasty to do for a snack for when Nick got home from work. Since when he does it is followed by eating all the food…

So I had fun crying with the onions cutting them up, I learned a few things though! If you are going to do this, please use onions that are very round, you’ll have an easier time. But it does pack some serious tastiness on its own, even if there were no dip. But the dip just helps it go the extra tasty mile.

Blooming Baked Onion
Cook time: 
Total time: 
Serves: 2
  • 2 large onions (anything but red)
  • ⅔ cups bread crumbs
  • 1 tbsp jerk chicken spice
  • ¼ tsp salt
  • 2 eggs
  1. Take onion and cut off the top, so that a few of the inside layers are visible, and then peel the outside of the onion until the root. You will leave the root so that the rest of the onion will stay intact after cutting and fanning.
  2. Cut the onion into quarters and then into eighths and then into sixteenths, but not all the way through the onion, just cut down to get close to the root. This is best accomplished if you turn the onion to you root side up and cut down to the exposed end.
  3. Once you're done cutting it up, flip it over and fan out the layers.
  4. Once it looks like a nice bloom, in two separate bowls you will combine the breadcrumbs and spices and in the other you will beat the two eggs well.
  5. With either a brush or if your bowl is deep enough dip the onion in the egg mixture until it's completely coated. Then follow with sprinkling the breadcrumb mixture onto the onion so it is also completely coated.
  6. When the onions are well dusted, place on a baking sheet in a tent for 5 minutes at 400 degrees. Then you will remove the tent and continue to cook for another 15-20 minutes until the onion is soft and the tips are brown and crispy.
  7. Enjoy!


The recipe you see here was adapted from, so thank you ladies!

I did dream up my own sauce though. I’ve never been big on chipotle mayonnaise, and singular ketchup in this situation is just boring. So I adjusted and adapted my own! It was super tasty!

1/2 cup mayo, 1/2 ketchup, 1 spoonful dijon mustard, 1 spoonful red pepper jelly, salt, pepper, and some jerk chicken spice.