Avocado Chicken Salad

I do not like mayonnaise.  Thus, I normally am not a big fan of mayo-based salads (pasta salad, potato salad, chicken salad); however, there have been a few chicken salad dishes I've liked in my life (especially Jenny Craig - weird, I know, but it's tasty).  Anyway, I came across the idea of making an avocado chicken salad and from making the Zucchini Enchilada Boats, I needed a way to use up some of the same ingredients anyway.  Bonus - it's pretty healthy!  I replaced any mayo with a bit of greek yogurt.  Avocado is a little fattening, but it's good MUFAs and the chiles help speed your metabolism!  As you know, I don't really measure, but I'll try to give approximate amounts.

Ingredients

2 cups cooked shredded chicken*
1 avocado, flesh removed and smashed
2 serrano chiles, finely diced**
1/4 c. cilantro, chopped
2 tbsp green onion, chopped
2 tbsp plain greek yogurt
1 tsp garlic powder
1 tsp kosher salt
juice of 2 small limes***
salt & pepper to taste

Directions
Combine all ingredients in a bowl and mix until combined.

Serving Options:
The first time, I ate it in a wrap - sundried tomato tortilla, the chicken salad, mixed baby greens, a sprinkle of feta cheese, crushed red pepper, and a dab of pesto (my recent obsession) - just because that's what I had on hand.

I think it would be great it a whole wheat wrap with the addition of diced tomatoes and red onion.

It could also be served with pita or regular corn chips for a party.

Toss on top of a green salad with a hard crumbled cheese and cherry tomatoes.


__________
*I place chicken breasts, frozen or thawed/fresh, into the crockpot with some chicken stock and let cook 6-8 hours on low; then shred.
** Use less or omit if you are not a spicy fan
***I would probably normally just say 1 normal lime, but because of the current Mexican lime shortage, they are tiny right now!

Abracadabra - It's Magic!

I first had Magic Grapes at a friend's bachelorette party, and couldn't stop eating them!  Delish!  They are a super easy party snack - only takes a few seconds to make, just be sure to prepare them the night before!

Magic Grapes
1 bag (about 4 cups) seedless red grapes
1 small pkg cherry or raspberry Jell-O

1.  Place grapes and Jell-O powder in a Ziploc bag, seal, and shake until grapes are well-coated.
2.  Remove grapes and place them in another bag or on a baking sheet to avoid them sticking together (and getting super messy!)
3.  Freeze thoroughly.

Serve these frozen - just make sure there are napkins nearby!

O-H-I-O

Having grown up in central Ohio, candy buckeyes are a favorite holiday treat of mine!  Many know them as "chocolate-covered peanut butter balls," but I find that unacceptable!  They are made to look like real buckeyes (a poisonous nut).  We like to make them for big (Ohio State) Buckeye games, but they are also a Christmas tradition for many.  You won't see a holiday bake sale in Ohio without them!  When I was little, a lady from my church would have me over every year to make buckeyes before Christmas.  They are pretty much my favorite thing in the world.  I have been sick all week and peanut butter seems to be something my stomach can handle - and I have been craving buckeyes!!!  I was finally feeling well enough today to get up and make these bad boys!

Ingredients (note: vanilla not pictured)

Best-Ever Buckeyes!
Makes 4 dozen

18oz peanut butter (in my opinion, JIF creamy is the only way to go)
3.5 cups confectioner's (powdered) sugar
1 stick butter, melted
1 tbsp vanilla
12oz milk chocolate chips
1/4 bar of paraffin wax (chopped or shaved for quicker melting)

Texture of peanut butter mixture
(yes, I used a red bowl on purpose -
 GO BUCKS!)

1.  Mix peanut butter, sugar (begin with about 2 cups and keep adding until it begins to appear dry and
almost crumbly), butter, and vanilla together in a bowl until well blended.  Optional: Refrigerate for about 30-60 minutes to make the mixture easier to mold.
2.  Roll peanut butter mixture into 1" balls and place on a parchment-lined baking sheet.  Place sheet in refrigerator or freezer while preparing the chocolate to help the balls harden for easier dipping.
3.  Melt chocolate and wax in a double boiler.  Remove peanut butter balls from freezer.
4.  Using a toothpick (or longer wooden skewers) pierce each ball, one by one, and dip into the melted chocolate, swirling until 3/4 coated.  You want to leave some peanut butter showing at the top to give the appearance of a real buckeye.  Place each ball back onto the parchment to
harden.
5.  Allow to cool in the refrigerator.  Serve chilled.

Peanut butter balls!

In my pictures, I used my finger to smooth the peanut butter and remove the toothpick hole to make them look more like the nut.  These make great gifts - you could individually wrap them, or layer them in a festive tin.  No time to make them before Christmas?  No worries!  You can enjoy them on January 2nd as you cheer on the Buckeyes in the Gator Bowl :)

ENJOY!!

ready to share!!

the finished product