Search Results for: bread

Fried Mushroom Memories

September 15, 2015 by thiscookindad 2 Comments

Food has a funny way of bringing back memories. Fried mushrooms are nothing new and, for many, are not anything particularly special. For me, though, they will always remind of the trips to my wife’s parents’ house when we were in college. Of course, now that I’m doing most of the cooking, I’m definitely going to change things up a little…always for the better!

My wife and I met at VA Tech. GO HOKIES!! This was before I joined the Army…I was struggling in school, my parents were in Israel, and I was, generally, having a hard time of it. I’ve never exactly been certain of what Beth saw in me, but I’m sure glad she saw it! About a month after we met, she invited me to her home for Thanksgiving and to meet her parents. She drove, since I didn’t have a car at the time, and I was excited, but I definitely had my misgivings. A normal guy would meet his girlfriend’s parents for the first time in the couple of minutes picking her up for a date or over dinner one evening.

This guy here signed up for a week long visit with no escape route! There’s a fine line between brave and dumb and I was straddling it!

So we met them at this little pizza place, George’s, right outside of Fredericksburg, VA. They ordered pizza, Greek salad, and fried mushrooms. Who was I to argue? One thing was for sure. You had to fight to get one of those mushrooms!

Well, all of my fears were relieved as I was welcomed in like family and I instantly fell in love with all of them. As I began to visit more frequently, I learned one of the reasons that those fried mushrooms were such a hit. The standing tradition is that you always get an extra order of mushrooms. That extra order is for the pickup crew and they get to split it on the way home. Since Beth’s “Welcome Home” dinner was usually pizza from George’s, I quickly began anticipating that stop on the way home. It was a long drive, but that crispy breading and the impossibly hot meatiness of that mushroom made the drive worth it!

Even now, if fried mushrooms are on the menu, Beth and I will probably order them. Every now and then, though, I break out the fryer and surprise her with a fresh, hot batch right at home. I tend towards a thinner, tempura style batter that cuts down on the breading and makes the mushroom shine through a little more. They are a little different than George’s, but they are just as tasty and they still keep that memory alive.

How are you keeping your food memories alive? Leave a comment and share your stories.

Tempura-Style Fried Mushrooms

Author: Brian

Ingredients

1½ cups all-purpose flour
1 Tbsp baking powder
1 tsp kosher salt, plus more for sprinkling
1 tsp paprika
½ tsp onion powder
½ tsp garlic powder
2-21/2 cups club soda
4 cups whole white button and baby bella mushrooms
oil, for frying

Instructions

Pour oil to fill line in a fryer or fill a large, heavy pot halfway with oil. Heat to 350.
In a large mixing bowl, combine first 6 ingredients.
Pour in 2 cups club soda, whisking until all of the dry ingredients are moistened, adding more club soda as needed to create a thin batter.
In 3-4 batches, coat the mushrooms completely in batter and place into the hot oil. Cook for 3-5 minutes, or until the batter is a light golden brown.
Remove from the oil, sprinkle with kosher salt, and serve right away with a side of ranch dressing.

Fantastic Fried Foods

September 1, 2015 by thiscookindad 5 Comments

They say that, in the South, it’s possible to deep fry anything. I’ve joked about taking a plate of Southern food, battering it, and just deep-frying the entire plate! Deep fried pickles, bananas, Oreos, macaroni & cheese, even deep fried butter! We’ll deep fry it all!

What separates deep frying from pan frying is, quite simply, the amount of oil used. Pan frying is done in shallow oil where the item being cooked is not fully submerged in the oil. When deep fried, the items cooked are fully submerged. When done properly, the result is a crispy, not soggy, exterior with a fully cooked interior. Whether you use a fryer or a deep, heavy pot, what you get is just plain good!

Several years ago, deep frying had a pretty bad rap. Fat was demonized and thought to be the primary reason for so many health problems in our country. Recent research, though, seems to debunk this. In fact, eating healthy amounts of the right kinds of fat can actually help you to lose fat! Crazy, right?

And, interestingly enough, proper deep frying technique actually results in a remarkably low level of fat being absorbed into the food. It’s all about the technique! That’s what this month is all about. We will be working with all types of fried foods and frying styles, frying the stuff on it’s own (like French fries), battered or breaded, wrapped in pie dough, and even fried bread!

Many of my dishes this month are inspired by some of my travels over the past couple of years. I look forward to sharing my stories and my kitchen with you. Just to give a little taste, I want to start you off with my Basic Beer Batter. Enjoy!

Lookin’ for more inspired recipes? Follow my Pinterest Boards!

Basic Beer Batter

If you would like a lighter batter, feel free to substitute club soda or a combination of club soda and beer

Author: Brian

Ingredients

1.5 C all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
12 oz beer (or more to reach desired consistency)

Instructions

Stir first 6 ingredients together until well combined.
Add beer and whisk slowly just until all of the flour is moistened.
Allow to rest at room temperature for 10 minutes. Use as directed.

Smothered Pork Chops with Onion Gravy

August 27, 2015 by thiscookindad 4 Comments

This month, we broke out our saute pans and cooked up a lot of quick, healthy meals. Today, we are going to use that same technique to create a dish that is a little more homey and so very true to my southern roots.

You know, I believe that two primary things really define southern cuisine: sweet tea and gravy! No southern household is complete without both. I covered sweet tea last month so I really want to talk about gravy today.

Gravy can be made a number of ways and no grandma’s gravy is really ever the same, but, as a rule, if there’s gravy on it, I’m going to eat it! Essentially, gravy is little more than starch and fat cooked together and thinned out with liquid. In the south, I’m pretty sure that it is allowed to top EVERYTHING!! One of my favorite things to eat is gravy and rice and a gravy boat (gravy served over sliced white bread) just takes me take to my childhood.

Typically, my gravies start with flour and oil and I use chicken stock as my liquid, but today’s dish is a little different. I start by seasoning and lightly flouring my pork chops.

I sear one side in a large skillet coated in oil…

…flip it and sear off the other side until just before the pork chops are done.

I remove them from the pan to rest and add in one chopped onion and a little more flour…

…stirring and scraping the bottom of the pan until the onions are translucent and the rawness of the flour is cooked out.

Next I add in a couple of cups of chicken stock and slide the pork chops back in to finish cooking. The gravy is going to seem very thin, but the flour on the onions and pork chops will thicken it as it cooks. Plus, gravy always thickens as it stands and nobody likes thick, lumpy gravy. We may still eat it, but we don’t like it!!!

I serve my Smothered Pork Chops over white rice with a side of green beans, buttered bread, and a whole mess of gravy…the way God and grandma intended! I hope you enjoy it as much as I do!

Find more great ideas on my Pinterest page!

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Smothered Pork Chops with Onion Gravy

Author: Brian

Ingredients

6 thick-cut, bone-in pork chops
salt and pepper
6 Tbsp flour, divided
4 Tbsp olive oil
1 yellow onion, diced
2 cups low sodium chicken stock

Instructions

Season pork chops on both sides with salt and pepper. Dust chops with 4 Tbsp flour.
In a large skillet, over medium-high heat, add 2 Tbsp olive oil and 3 pork chops. Cook for 5-6 minutes per side or until juices run clear. Remove to a plate to rest and repeat with remaining chops.
After all pork chops are cooked and pulled aside, add onions and salt and pepper to taste. Saute for 4-5 minutes or until onions are translucent. Add remaining flour and saute for another 2 minutes.
Add chicken stock and stir to combine. Bring to a boil and reduce heat to low. Add reserved chops and juices and allow to simmer for 5-10 minutes.
Serve over rice with your favorite side. Enjoy!

Sauteed Haddock with Warm Corn Salad

August 20, 2015 by thiscookindad 2 Comments

A lot of my recipes on This Cookin’ Dad are based around some food memory, either one of my own or one that I am working to create with my kiddos. Sometimes, though, particularly when I am working on a particular technique like sauteing, the recipe just kind of comes together in a way that is thrilling, unpredictable, and just plain yummy!

Corn is in high supply this time of year, so I knew that I wanted to take some fresh corn and some simple peppers and onions to make a quick and easy sauteed corn salad. While I was shopping, I saw some beautiful pieces of haddock on sale and I just knew that the sweetness of the corn would go well with this beautiful fish!

I started off by husking the corn and slicing the kernels off of the corn. Do you know the best way to get the kernels off without making a huge mess everywhere? Take a large mixing bowl and place a cereal bowl upside down inside of it. Stab the ear of corn with a fork and set the ear onto the cereal bowl. Slice the kernels off, but be careful not to cut too deep into the inedible cob. The kernels will fall off into the gap created by the cereal bowl. Reserve the cobs to make corn stock and my incredible Shrimp & Corn Chowder.

Now, saute some diced onion and bell pepper in some olive oil and butter for about 5 minutes before adding the corn. Season with salt and pepper and cook for another 3-4 minutes or until everything is warmed through. Add in some chopped tarragon and halved cherry tomatoes and remove from the heat.

Meanwhile, season your haddock with salt and pepper. Heat olive oil over medium-high heat. Place skin side down into the preheated pan. Press down with a fish spatula and cook for 3-4 minutes.

Turn over and cook for an additional 2-3 minutes.

Remove from the pan and serve over the corn salad. The mild fish is perfect with the sweet corn and acidic tomatoes and, served with a crusty slice of bread, this dish is light enough to enjoy over and over again on those warm nights of late summer and early fall.

What I love most about this is that all of the ingredients are incredibly fresh and don’t need that much done to them to make a great dish. We’re warming stuff through, giving a little crush, and adding some olive oil, butter, and salt and pepper. You know, when nature gives you ingredients this great, it’s mostly our job just not to screw it up. I like to think that this recipe does that.

How do you come by your mealtime inspiration? Look for more ideas on my Pinterest page.

Visit This Cookin’ Dad’s profile on Pinterest.

Sauteed Haddock with Warm Corn Salad

Author: Brian

Ingredients

5 Tbsp olive oil, divided
3 haddock filets, halved to make 6 servings
salt and pepper to taste
1 Tbsp unsalted butter
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cup corn kernels (about 6 ears)
1 Tbsp chopped fresh tarragon
1 cup cherry tomatoes, halved

Instructions

Heat 3 Tbsp olive oil in a large skillet over medium-high heat. Season fish with salt and pepper and place, skin side down, into the skillet. Saute for 3-4 minutes. Turn over and saute for another 2-3 minutes. Remove from the pan.
Meanwhile, heat remaining oil and butter in a large skillet or wide pot. Add onion and peppers, sauteing for 5-7 minutes. Add corn and saute for another 3-4 minutes. Remove from the heat and add tarragon and tomatoes.
To serve, spoon about 1.5 cups of the corn salad into a bowl. Top with a serving of haddock and garnish with tarragon leaves. Enjoy!

Into the Frying Pan

August 4, 2015 by thiscookindad Leave a Comment

Years ago, when I first started cooking anything more than boxed mac & cheese and breaded meats from the freezer, the first technique I really turned to was the saute. It’s fast and is really the fancy, sexy technique that you think about when cooking. All of those high-speed chefs, flipping food around over high flames. It really makes you feel like you know what you’re doing.

Simply put, though, sauteing is nothing more than cooking in a shallow pan over high heat with a small amount of fat. Ever cook peppers and onions in a pan to make fajitas? How about browning hamburger meat to make tacos? As far as I’m concerned, if you’ve ever made a grilled cheese sandwich in a pan with butter, you basically know how to saute!

There are a few important factors to note when you start to saute. The word “saute” comes from the French word sauter, to jump, in reference to the ingredients being flopped around in the pan. In truth, however, the key to a great saute is to let the ingredients stay still to develop color and flavor. Stir too often and you’ll cool down your pan, resulting in more of a stew than a saute.

The saute pan (or skillet, or frying pan) comes in two major varieties: those with straight sides and those with angled sides. Straight sides can give you a little more cooking space, but the angled sides are made for tossing food, making it a little easier to stir and flip those smaller cuts of veggies. Whatever style of pan you choose, make sure that you get one that’s large enough. Trying to saute too much food in a smaller pan results in steaming rather than sauteing.

The next important factors are the fat and the food itself. Butter is tasty, but can burn if heated too high. I tend towards good quality olive oil, but will sometimes sneak a pat of butter in with it. Your food should be properly prepared for sauteing also. Veggies should be cut to about the same size for even cooking and should definitely be cut in advance (mise en place) because this cooking method happens pretty quickly!

So this month, we are just going to figure out this saute thing. We’ll work on a couple of recipes, but mostly we’ll focus on the technique with simple components that we can add to any meal. I hope you’ll join me on this little adventure!

Looking for some food inspiration? Follow me on Pinterest and see a few of my favorite things!

Visit This Cookin’ Dad’s profile on Pinterest.

Back to School Meal Planning

August 3, 2015 by thiscookindad

Is anyone out there as happy as I am about the kids going back to school? In a little over 2 weeks, I’ll be putting my kids on the bus and doing a little dance! The most important things in their backpacks? A healthy snack and lunch featuring Horizon and Silk products from Kroger to help them make it through the day!

I love my kids dearly, but I also work at home. It’s very difficult to entertain three kids and accomplish any sort of work around the house. I’m looking forward to sending them to school, not because I don’t want to see them, but because I want the time that I spend with them to be worthwhile. While they’re away, though, I do want them to keep in mind that they are my top priority.

One of the best ways that I can show my love while they are away is through the snacks and lunches that I pack for them. We have not trusted school lunches for a while now and, since finding out about Sophie’s food allergies, I just can’t be sure that she’ll be safe with the food served out of the school cafeteria. If I’m making the lunches, I can be confident that the food will be healthy, tasty, and safe for all three of my kiddos. Kroger makes that easy by having a Natural Foods Department in their store. In my store, it was right next to the produce section. No more confusion about which products are organic or not. I can even find my favorite WhiteWave Food products, like Silk and Horizon Organic right in the separate Natural Foods dairy section!

My kids’ favorite dinners are our snack dinners. I make nice little ranch dressing by combining 1/2 cup of Silk almond milk, 1 cup of mayo, 1 tsp freshly squeezed lemon juice, 1 tsp dill, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp freshly ground black pepper, 1/4 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp onion powder.

Serve that alongside meats, cheeses, breads, and, of course, lots of healthy veggies! This always gets a big smile out of my kiddos!

To recreate this for their lunch boxes is super easy! I just spread some of that ranch dressing onto a tortilla and top with some turkey and cheese. Roll it up and cut into nice little slices for a fun “sandwich” option. Pack a small container of the dressing along with some carrots and tomatoes for some easy finger foods, toss in a Horizen Organic snack, and add a box of Horizon Organic milk for a lunch that not only satisfies, but is easy to pack on those busy school mornings.

As a bonus, I can use this dressing to make myself a nice salad for lunch and get myself back on track with my weight loss goals for the year!!

Looking for more inspired ideas? Visit Kroger’s Inspired Gathering for recipes, DIY tips, cleaning hacks, and much, much more!

This conversation is sponsored by WhiteWave Foods. The opinions and text are all mine.

Sausage and Green Onion Crostini

June 30, 2015 by thiscookindad 2 Comments

When I wrote about grilling earlier this month (see Fire Up the Grill!), I mentioned how, for most of us, grilling has largely implied hunks of meat cooked over open flame. Very manly, very tasty, and very limiting. Nowadays, believe it or not, one of my favorite things to grill is bread and top it with other grilled ingredients for yummy crostini.

Grilling bread does more than just toast bread. Grilling imparts a smokiness and little charred bits that you just can’t get any other way. Be careful about cutting the bread too thin. The bread can become too crispy, almost like a cracker. You can make the cuts a little thicker than your typical sliced bread for crispy grilled bread with a little bit of chew on the inside. If you cut the bread nice and thick, though, you’ll get a delightful crunch on the exterior followed by a beautifully soft interior.

Once you grill the bread, you have a number of options. I love taking the grilled bread and chopping it up for panzanella or using as is to make delicious crostini or bruschetta. Crostini and bruschetta are like two sides of the same coin. Bruschetta uses those large, thick-cut slices of bread. Smeared with garlic and topped with olive oil, salt, and any number of other toppings, it is typically a little more substantial.

Crostini uses those smaller, chewier pieces of bread. Topped with whatever toppings you choose, crostini are perfect for serving as an appetizer or as tapas for a backyard party. I like to start my crostini with a little rub of garlic.

Next, I like to grill up some sausage. One of my favorite party tips is to pre-slice cooked sausages and heat them on the grill. You get great color and smoke on every piece, the sausages are ready super quick, and you don’t have to worry about trying to cut them up while they are still hot. Served on a piece of crostini like this, you can really stretch your party budget!

Since you should always have a little something green on your plate, I decided to top these crostini with a little green onion to help compliment the flavors of the sausage. But just chopping up green onion wouldn’t be enough. Dressed in a little olive oil, the green onion spend about 2-3 minutes on the grill, adding a little smokiness and bringing out a touch of sweetness.

Chop up the onions and place on top of the sausage to for an easy, fun way to shake up the typical sausage and onion sandwich. Enjoy!

We’re grilling up a storm this month! Do you spend all summer on the grill? How do you take advantage of your outdoor kitchen? Leave a comment and share your story!

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Sausage and Green Onion Crostini

Author: Brian

Recipe type: Appetizer

Cuisine: Italian

Ingredients

1 baguette, sliced about ½-3/4" thick
olive oil
salt and pepper
3-4 garlic cloves, peeled
6 cooked sausages, sliced
3-4 green onions

Instructions

Pre-heat a grill to medium-high heat.
Brush sliced bread with olive oil and season with salt and pepper. Grill for 1-2 minutes per side or to desired doneness. Remove from grill and brush immediately with whole garlic cloves.
Place sliced sausage onto the grill. Cook for 2-3 minutes per side or until nicely marked and heated through.
Meanwhile, drizzle green onions with olive oil, season with salt and pepper, and place onto the grill. Cook for 2-3 minutes, remove to a cutting board, and slice into 1" sections.
Top grilled bread with sausage and onions. Serve and enjoy!

Grilled Lamb Skewers with Tzatziki

June 9, 2015 by thiscookindad 2 Comments

Last week, when I introduced my grilling theme for this month (see Fire up the Grill!), I focused in on the concept of grilling foods other than just meat. The reality, though, is that, for most people in this country (and around the world, for that matter), the grill is really made to cook hunks of meat over fire, kissing that meat with smokey flavor and satisfying those primal instincts. One of my favorite ways to eat during the summer is to wrap ground meat around a skewer, grill it up, and serve with bread, sauces, and salads. My Grilled Lamb Skewers are perfect for a casual summer dinner.

During my high school years, my father traveled quite a bit and spent a lot of time in the eastern Mediterranean. He fell in love with the cuisine and brought it home with him. In the days before hummus was in every fridge, we were regularly eating the salads and dips unique to this region of the world.

Now, having visited those areas myself, I am even more enamored with that style of eating. It’s relaxed, full of bright flavors made with fresh ingredients. Perfect for casual summer eating and taking advantage of the bounty at your local farmer’s market.

As for making the skewers, start by soaking the sticks in water for at least an hour. This helps to keep them from burning when you set them on the grill. Now, I’m not sure that there is any more difficult technique than trying to wrap ground meat around a skinny stick. The stuff just does not want to stay together. A little perseverance, though, and you can become a master in no time!

When it comes time to grill, start crossways on the grill, but once the meat starts to firm up, I highly suggest taking advantage of your grill grate. This makes it so easy to turn your skewers, heating all sides of the meat evenly, ensuring that your skewer is cooked throughout.

To top my skewers, I make a very simple tzatziki sauce. Greek yogurt, grated cucumber, a little mint, and salt and pepper are all you need for a really tasty topping. It’s also excellent as a dip for raw vegetables!

I serve my skewers on a piece of pita with my tzatziki, an easy Mediterranean salad, and a squeeze of lemon. What a great way to dine on those warm summer evenings!

This month, we are all about the grill. What are your favorite grilled foods? Leave a comment and share your story!

Grilled Lamb Skewers with Tzatziki

Author: Brian

Recipe type: Entree

Cuisine: Middle Eastern

Ingredients

2 lbs ground lamb
1 medium onion, diced
1 clove garlic, minced
1 tsp salt
1½ tsp freshly ground black pepper
1 Tbsp mint, chopped finely
Tzatziki:
½ English cucumber, peeled and seeded
1 cup Greek yogurt
1 Tbsp mint, chopped finely
salt and pepper to taste

Instructions

Soak about 20 skewers in cold water for at least an hour.
Heat a grill over medium-high heat.
Combine lamb, onion, garlic, salt, pepper, and mint in a large mixing bowl. Divide into 2 oz servings (about ¼ cup) and press each serving tightly around one skewer. Gently set onto a platter while preparing the remaining skewers.
Place each skewer onto the preheated grill. Cook, turning often, for 2-3 minutes per side, about 10 minutes total. Remove to a serving platter.
For the tzatziki: Grate cucumber into a mixing bowl. Drain out some of the excess liquid. Add yogurt, mint, salt, and pepper. Stir to combine.
Serve lamb skewers on pita with tzatziki, Mediterranean salad, and lemon. Enjoy!

Fire Up the Grill!

June 2, 2015 by thiscookindad 2 Comments

It’s summertime and that means that we are well into grilling season. All month long, I’m going to talk about grilling and offer up some great options to amp up your backyard barbecue options. Appetizers, entrees, even desserts. Nothing is off limits when you light up the grill and apply heat to your summer favorites!

I’m not entirely sure why we spend the summer grilling. I’m sure that it hearkens back to the times when most grilling occurred at campsites and picnics, much more common during the summer months. After World War II, backyard grilling became more common, making it available anytime, but the taste for charred meat during the summer had already become a part of our national culture.

Keep in mind here, I’m not talking about barbecue. This isn’t low and slow. This is high, direct heat. We can talk about barbecue another time, but this month, we’ll just be talking about the grilling method. For full disclosure, I am using a propane grill. I’m all for charcoal, but I find that propane is much easier for me to manage, especially with kids running around all over the place.

To be honest, during the summer months in Virginia, it can get so hot and humid out that stepping outside can just drain the life out of you. I actually do most of my grilling during the transition months, late spring as the chill of winter leaves us and early fall as the dreadful heat of summer begins to fade away. I have a friend who only really lights up the grill during the winter time!

Still, summer grilling has a place in our hearts and, as hot as it might be outside, I’m always happy to keep the stove turned off inside. Why heat up the house when you don’t have to, right? What I love most about summer grilling is that you get some really beautiful options to grill as fresh local produce begins to show up at the farmer’s markets.

Grilling grassy asparagus, fresh farmer’s bread, and super ripe peaches are just a start at how you can really take advantage of the charring, smoky nature of grilling and really impress your friends at your next backyard party.

Stay tuned this month for some fun recipes to get you started!

Do you spend all summer on the grill? What are you favorite recipes? Leave a comment and share your story!

Easy Chicken Salad

May 21, 2015 by thiscookindad Leave a Comment

When I think about making a salad, I’m thinking of greens, tomatoes, cucumbers, etc. Chicken salad is the last thing on my mind. When I think about how to use up some leftover chicken, though, my mouth just waters for creamy, meaty chicken salad on simple white bread.

Chicken salad has been around for centuries. While many cookbooks would have you cook up chicken expressly to make chicken salad, meat salads like this are, to my mind, better suited to leftovers. Here’s why. Beautifully cooked chicken is moist and juicy, perfect as the primary protein for any dinner. There’s really no reason to do much more to it.

The problem with chicken, though, is that cooking for one minute too long yields very dry chicken that needs something more. The result? Leftover chicken does not reheat well. This makes it perfect for something like chicken salad. The mayo adds moisture back into the chicken, giving it new life.

So here’s why I typically do for my chicken salad. When I’m cooking chicken for dinner. I’ll make it a point to bake up some extra. If I can cook once and eat twice, I’m definitely going to be happy to save myself a little time later.

I line a sheet pan with foil for easy cleanup and season the chicken with salt and pepper.

I bake at 425 for 15-20 minutes or until the chicken has an internal temperature of 165 and serve whatever we need for dinner that night.

The next day, I chop up about 2 cups of chicken pretty finely. I add in about 1/2 cup of mayonnaise, a tablespoon of yellow mustard, and a dash each of salt, pepper, garlic powder, onion powder, and thyme.

I mix it up in the bowl and serve it. There’s no need for celery, apples, grapes, or any of that mess. It doesn’t need to be overcomplicated. It’s simple, it’s basic, and that’s what makes it good.

I hope you enjoy!

All month long, we are talking about salads? What does “salad” mean to you? Did you grow up with a particular kind of salad? Leave a comment and share your story!

Easy Chicken Salad

Author: Brian

Recipe type: Salad

Ingredients

2 cups leftover chicken, chopped fine
½ cup mayonnaise
1 tbsp yellow mustard
¼ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
salt and pepper to taste

Instructions

Combine all ingredients in a medium-sized mixing bowl. Serve and enjoy!

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