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.
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!
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. 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!