12 November 2012

weekender :: in the kitchen

This weekend found me spending time cooking and organizing, and in general, thinking a lot about the feeling of urgency that's coloring my days recently.  Maybe I'll write about it sometime.

I made Cinnamon Roll Almond Flour Donuts ala Roost.  They are gluten and diary free, as well as (very) low in starch, which I like.  I've found this particular recipe is as adaptable as it is delicious.  Instead of donuts, I made short muffins, and I omitted the topping completely, though I have made it with a brown sugar + toasted pecan crumble topping before, and it was delicious.  I'm doing a bit of a cleanse before we get down and dirty for the holidays, and these little buggers actually make a really nice dessert.  

I also made an adaptation of Paula Deen's Hot Chicken Salad.  I've highlighted my changes below:

2 cups cooked chicken, cubed (I grabbed a rotisserie chicken to save myself the cook-the-chicken steps)
1 cup diced celery
1/2 cup slivered almonds
1/2 tsp salt
1/2 tsp pepper
2 Tbsp lemon juice
1 cup 1/2 cup mayonnaise (I used reduced fat made with olive oil)
1 can cream of chicken soup (again, I used reduced fat)
1 cup grated sharp cheddar cheese
2/3 cup crushed potato chips or french fried onions
Instead of chips or french fried onions, I used 3 green onions to minimize the starch

Pre-heat oven to 350.
Combine all ingredients.
Bake for 20 minutes or until bubbly.

Total prep time is about 30 minutes.