Christina's Tuna Salad

from my mom

5 5 oz. cans tuna, drained and flaked
1 C mayonnaise or Miracle Whip
3/4 C diced celery
2 C shredded carrot
1/3 C chopped sweet pickle (or sweet pickle relish)
1 1/2 TBSP minced or grated onion

Mix it all together. Serve cold on sandwiches or make into tuna melts. So yummy!

Christina's Ranch Dressing

adapted from Our Best Bites

1C mayonnaise
2/3 C buttermilk 

1 TBSP dried chives

2 t parsley  

1/2 t seasoned salt 

1/2 t garlic powder
1/2 t onion powder

1/4 t black pepper

1/4 t dill

1/4 t dry mustard

Mix it all together and let it sit. Can use a combination of Greek yogurt or regular yogurt and mayo. Can also add canola oil to thin. 

Tomatillo-Ranch Salad Dressing

adapted from Our Best Bites

1 Cup Buttermilk

1 Cup Mayo

1 Pckg. Dry Buttermilk Ranch dressing mix

2 Tomatillos (husked)

2 Jalapenos

½ Bunch cilantro

Juice from ½ Fresh Lime

1 Clove Garlic

Puree all ingredients in blender for 30 seconds.  Refrigerate until chilled.

Christina's Chicken Salad

original recipe

1 lb chicken thighs, cooked and chopped
1/2 small apple, diced
1 stalk bekana, diced (I'm sure celery would work great.)
1 bunch scallions, diced
1/4 tsp curry powder
1 dash red wine vinegar
mayonnaise
kosher salt

Combine all ingredients. Add mayo and salt to taste. Chill before serving.

Christina's Fennel and Fruit Salad, Two Ways

from Make and Takes

1 large fennel bulb, diced
2 stalks celery, diced
1 Granny Smith apple, cored and diced (peeled or unpeeled)
1/2 cup green onions, white and tender green parts only, sliced
juice 1 large navel orange (reserve zest for another use)
1-2 tsp. poppy seeds
dried cherries or cranberries
goat cheese or blue cheese, crumbled
drizzle of olive oil
salt and pepper, to taste
a handful of raw walnuts or pecans

Toss the fennel, celery, apple, green onions, cranberries, cheese and walnuts together in a large bowl. In a small bowl, whisk together the orange juice, olive oil, poppy seeds (if using) and season to taste with salt and pepper.

Drizzle the dressing over the veggies and fruit. Put a few big spoonfuls of the basic salad on a bed of greens and mix in.

Chicken Salad Recipe:

To the basic salad add:

A big spoonful of sour cream and/or mayo or yogurt (1/4 cup or so)
Chopped fronds of the fennel, to taste, but about 2 Tbsp. is great
A bit of grated orange zest
Cooked chicken (1-2 cups, canned or leftover is fine)

Serve on little rolls or croissants, or on its own, or on a bed of greens.

Christina's Deviled Eggs

6 eggs

1 tsp prepared mustard (dijon or regular)
pinch or two of salt
1/4 tsp sugar
1/2 tsp white vinegar
3 TSP mayonnaise
paprika


Boil the eggs until hard. Cool. Shell and slice in half. Remove yolks and mix with remaining ingredients. Spoon back into whites. Chill until ready to serve. 

Christina's Breaded and Baked Chicken Drumsticks

from Simply Recipes by Elise

1/4 cup mayonnaise
1/4 cup Dijon or whole grain mustard
2 teaspoons Worcestershire sauce
3/4 cup dry breadcrumbs
2 Tbsp finely chopped chives or green onion greens
Salt
6 large chicken drumsticks, about 1 1/3 lbs
Olive oil

Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.

Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.

Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.

Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.