So here is a fun little dish I came up with for my 3 year old little one. It was close to dinner time and I didn’t have anything prepared and I had cooked up a storm this weekend and thinking what I should do for dinner tonight. This can be for any meal of course, but tonight it was dinner. My little one loved it, and we used three different jams we had and the peanut butter was warm and gooey.
Favorite peanut butter
Favorite butter or spread
Make a grilled peanut butter sandwich on the stove or griddle.
Cut the sandwich into fours.
Put a spoonful of jelly(s) on the plate and let them dip the sandwich into the jelly.
This recipe is always a hit in my family.
Roasted Chicken Salad
2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Salt and black pepper
1/2 cup pecan and/or 1/2 cup walnuts chopped
1/2 cup good mayonnaise
1/2 cup sour cream
1 cup green and/or red grapes, cut in 1/2
Combine the olive oil, salt and pepper into a rub and spread generously over the chicken breasts and under the skin without tearing it. Place on baking sheet skin side up, cover with tin foil and bake at 350 °F for 25-30 minutes. Then remove the foil and finish roasting for an additional 20-25 minutes until cooked through with internal temp about 165 °F . Set aside to cool off.
Once the chicken is cool enough to handle, remove the skin and fatty pieces. Using two forks, shred the chick breast and place in a mixing bowl. Then put in the mayonnaise, sour cream, salt and pepper to taste, pecans and/or walnuts and finally the grapes.
Using a spatula, fold the mixture together until well combined. Depending on your preference, if the salad is too dry, add additional mayonnaise and sour cream, equal parts. Only add more a little at a time until you have the right consistency.
The chicken salad should not be soupy or very smooth. This is a very chunky recipe and the dressing is to add a little flavor and binder properties.