As my comeback into the blog world, I have decided to make this week “Summer Wrap Up Week”. I picked 5 posts for the week that summed up my summer and felt it would be a great kick off to my blog for the Fall. I have missed you all and I am so glad to be back!
For my first blog of the Summer Wrap Up I decided to post about my weakness – potlucks! I cannot resist them! My boyfriends mom had asked me to attend her church’s potluck and I knew no matter what I had to do to be able to go, it HAD to happen. I would normally say potlucks are great for socializing with family and friends all in one convenient spot. However, this potluck proved that I don’t even need to know anybody to have this insane urge to go. I knew his mom and his grandparents, that’s it! I think the appeal of potlucks is seeing everyone’s personality through the dish they bring. Sure there tends to be the cliche potluck dishes..however there tend to also be amazing dishes that stand out and shine and make you wonder, why didn’t I think to do that?
Potlucks = Family. Friends. Inspiration. Delicious!
I know I mentioned there tends to be the cliche potluck dishes, this is not the case for myself. My intentions for potlucks is not for me to show off, or one up anybody, I simply try to one up myself. I try to make a dish that is sort of a play on a more commonly prepared dish. After days of contemplation I decided what I would be bringing. I wanted to make a Waldorf chicken salad served in a sweet cranberry muffin. Of course, being the person I am, I forgot the cranberries at home. GAME CHANGE! I had to settle for Waldorf chicken salad served in an apple walnut mini muffin. I topped each muffin with a grape quarter for garnish.
Chicken Salad Recipe:
1 lb chicken breast, fully cooked, diced very small
1 onion pulsed very fine in a food processor
1 cup chopped walnuts, toasted
2 Granny Smith Apples, diced small
Mayo, About 1 cup, enough to blend all together
1/2 cup cream (for extra flavor)
Salt and Pepper to taste
Grapes – Quartered for Garnish
Apple Walnut Muffin
Recipe adapted from Blog – Joy the Baker
1 cup all-purpose flour
1 cup white whole wheat flour
1 cup medium or fine ground cornmeal
1/2 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoon baking powder
1/2 cup unsalted butter, melted
1/2 cup honey
1 1/4 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
3/4 cup chopped walnuts
1 green apple, diced small
Combine all ingredients, add to a well greased mini muffin pan and bake at 350º until a toothpick comes out clean (about 8-12 minutes)
Top each muffin with chicken salad, and garnish with a quartered grape.
Here are some other photos from this delicious day…
There was also a pie contest this day….
Results of that coming tomorrow…DUN DUN DUN!!!!
In the mean time, whats your favorite pot luck dish?