Life and work have been so busy lately that I’ve hardly had time to cook, much less time to write about cooking. It’s too bad because I’ve got a slowly-growing collection of cookbooks found in thrift stores and second-hand stores and I’m finding all kinds of inspiration. Now I just need time to cook more than once or twice a week. However, I did make good use of both the thrifted cookbooks and a little time to make this terrific and easy dish.
I took this from the Southern Living 2002 Annual Recipes book and, as usual, didn’t follow the recipe to the letter. I think it’d be hard to really go wrong with this one so precision really isn’t necessary. Jazz it up or change it up to suit your tastes. Here’s the recipe ingredients as they wrote it and I’ll tell you how I changed it as I go along.
- Butter, 2 tablespoons
- Red Bell Pepper, 1/2, diced
- Green Onions, 4, thinly sliced
- Garlic, 1 clove, pressed
- Chicken, 3 cups cooked and chopped
- Bread Crumbs, 1 cup
- Egg, 1, lightly beaten
- Mayo, 2 tablespoons
- Creole Mustard, 1 tablespoon
- Creole Seasoning, 2 teaspoons
- Vegetable Oil, 1/4 cup
- Mayo, 1 cup
- Green Onions, 3, sliced
- Creole Mustard, 2 tablespoons
- Garlic, 2 cloves, pressed
- Parsley, 1 tablespoon, chopped
- Ground Red Pepper, 1/4 teaspoon
The chicken was about done but while it was cooling off a little I went ahead and mixed up the sauce. I used a mixture of about half mayo and half sour cream instead of all mayo. Stir it all together and adjust the seasoning if you like.
I ended up with more than 3 cups of chicken so once I started mixing the chicken, sauteed veggie mix and crumb mixture together I realized I needed more of everything else. Here I just eyeballed it and mixed it until it looked and felt like it would hold together in patties, not too dry and not too wet.