We've got Ashley's favorite chicken salad recipe and a yummy little loaf cake to share this week on the blog. Quarantine cooking is our reality and sometimes having a new recipe front and center (instead of sending you to links) is easiest. So here they are:
This recipe is 'inspired by' the salad at the Beagle Bagel Cafe in Jackson Mississippi. Here's what Beagle Bagel Cafe says on their home page, "Our chicken salad? That's a southern addiction."
Beagle Bagel Chicken Salad
5-6 chicken breasts, *cooked and shredded (plus onion and celery for flavor while boiling)
5 rounded T. sour cream
6 rounded T. mayo
1/2 t. thyme
1 1/4 t. salt
1 t. pepper
1/2 t. garlic powder
3 oz. sliced almonds, **toasted
3 oz. red grapes, halved
Mix all together and refrigerate several hours or overnight. Adjust thyme and other seasonings to taste.
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This recipe caught Sue's eye in the Sunday New York Times Food section, ingredients were on hand, and cake was made. I shared it with my parents and at work - gone in two days. I cut sugar in all recipes so I'll write it out with the adjustments I made. I didn't really taste like a Snickerdoodle cookie, but the cinnamon sugar topping is a good nod to it. I'll make it again!
SNICKERDOODLE CAKE
Preheat oven to 350 and butter a 9" loaf pan.
Beat 1/2 c. softened butter with 3/4 c. sugar.
Add 2 eggs one at a time, beating well to incorporate.
Then add the following; mix til smooth:
1t. cinnamon
1t. baking powder
1 T vanilla (or a shot of rum or Bourbon)
1/4 t. cardamom and a teaspoon of grated citrus optional (and good - I used)
Next beat in 1/2 cup sour cream (sub plain yogurt, marscapone, crème fraîche, or buttermilk).
Then add 1 1/2 cups flour; beat til smooth.
Pour into buttered pan.
Mix the following for topping & sprinkle on top of cake:
1 1/2 T brown sugar (break up clumps with fingers)
1 t cinnamon
Bake 40 to 50 minutes til top springs back when pressed.
Turn out of pan after it cools for 10 minutes; slice when completely cooled!
