Tuesday, November 6, 2012

{Freebie} Christmas Card List Printable

With our family photo shoot already checked off my list, I am excited to actually be able to get my Christmas cards sent out right after Thanksgiving this year!!

I spent way too much time searching the internet today for a Christmas card list printable before I finally decided to make my own. :) I have a separate all-purpose address book, so I really just need a basic list for recording names and checking them off as I send them out. So here's what I came up with...feel free to download (just click on the picture) and use if you like it! :)


...and some additional pages, if needed...




And for those of you who DO like to keep the addresses with your card list, I included extra lines on this printable with additional sheets to print as well.




Thanks for stopping by!! Please leave a comment and say hi!

Monday, November 5, 2012

{Recipe} Chunky Chicken Salad with Grapes and Pecans

I am extremely picky about the chicken salad concoctions I will eat... certain criteria must be met!!
MUST have CHUNKY chicken (no shredded mush, please!), red AND green grapes (just a visual thing, I think), PECANS (no other nut will do), and JUST ENOUGH dressing to coat ( I despise soggy, drippy bread).  Result?  Heavenly goodness served on a croissant. (Costco and Sam's make the best croissants!)

 So, as promised here and here, here's basically how I make it...
Serves: a BUNCH...like 18-20 croissants worth
I usually make it for parties, but the recipe is easy to half.

Ingredients:
(2) Whole Fryer Chickens, cooked 
 {I like to use rotisserie chickens from Costco because it's easier and actually cheaper.}
Red and Green Grapes - halved or quartered
{My grapes were HUGE, so I quartered them.}
1/4 Vidalia Onion - finely chopped
{maybe "minced" is more like it!}
8 oz bag of Pecans, coarsely chopped
optional: Grated Parmesan Cheese
{I like to add this for an extra flavor boost if I have it on hand.}

Dressing:
1 cup Mayo 
{I like the olive oil version.}
1 cup Sour Cream
2 Tbs Lemon Juice
{I usually just squeeze about 1/2 lemon.}
2 Tbs Brown Sugar
Salt and Pepper to taste
Dash of Cayenne Pepper

Directions:
1. Cut the chicken into bite-size chunks and transfer to a large mixing bowl.  I only use the white meat and of course, remove the skin.

2. Add grapes, onion, pecans, and {optional} Parmesan cheese. I go minimal with the onion because as the flavors "marry," the onion can get pretty strong...not a fan. I like lots of grapes and pecans, but feel free to add as much or as little as you like. When I add the cheese, I throw in a small handful. :)

3. In a separate bowl, mix dressing ingredients.  Feel free to be creative with the seasoning...seasoned salt or and all-purpose seasoning is good as well. 

4. GRADUALLY add dressing to chicken mixture.  I do not use all of the dressing because I do not like soggy, drippy chicken salad.  I add just enough to coat.

5.  Serve on fresh croissants for yummy sandwiches or a bed of lettuce with crackers (I like Triscuits & Melba Toast) for a yummy snack. :)

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