mayonnaise

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen? Home Cooking: Deviled Eggs! People ask me all the time how I can eat everything I make and not weigh 100 pounds more than I do. Well, portion control has a lot to do with it……plus the fact that I truly DO share much of what I make. And then there are days when I know I’m going to pig out, so I eat a lunch that looks like this! Trust me, it works. 
DEVILED EGGS
Ingredients:

6 hard-cooked eggs, peeled and halved

1/4 cup real mayonnaise 

1 teaspoon Dijon mustard

1/4 teaspoon sea salt

Dash white pepper

Paprika 
Instructions:

Separate egg whites from egg yolks. Smash egg yolks with a fork in a small bowl. Stir in mayonnaise, mustard, salt, and pepper. Spoon yolk filling into egg white halves. Garnish with paprika. Chill, if desired. 

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? A Second Helping of Tarragon Chicken Salad. If you’re tired of the same thing, here’s a gourmet twist on an old favorite. It can be served on a buttery croissant, a bed of mixed greens, or a wedge of sweet cantaloupe. You decide. 
TARRAGON CHICKEN SALAD
Ingredients:

1 10-ounce can of Premium Chicken Breast in Lemon Pepper sauce 

1/4 cup mayonnaise 

1/2 cup seedless red grapes, halved

1/4 cup celery, chopped

1/4 cup sliced almonds

Fresh Tarragon 
Instructions:

In a large bowl, combine chicken, celery, grapes, nuts, and mayonnaise. Gently fold in snipped tarragon leaves. Refrigerate until ready to use. Top with crunchy garlic croutons.