Today in San Diego, the temperatures at the coast are hovering in the 90's;
I'm not complaining, we've had a colder than normal summer, and we can tolerate a bit of heat for a few days as long as there aren't any fires.
Most of us look to our slow cookers during the cooler months, dust it off, bring it out to make soups, stews and all manner of braised stick-to-your-ribs fare, but the slow cooker is also a great low and slow oven to use during the hotter months of the year.
Poach chicken breasts for salad, bake potatoes,make an egg casserole,a peach cobbler, lemon pudding cake, or even tuna noodle in your slow cooker; it may not be the most stylish appliance on your counter, but it sure is versatile!
Fresh chives from the garden--snip with Joyce Chen scissors
2 ribs celery
Chop the celery
Core the apple, and finely chop--remember an apple a day keeps the doctor away
Two half chicken breast halves, perfectly cooked in the slow cooker
Dressing ingredients---sweet Major Grey chutney, Best Foods Mayonnaise, and Penzeys' sweet curry powder or Madras curry powder
Curried Chicken Salad
Serves 4 to 6
One Gala apple, cored, and finely chopped
2 ribs celery with leaves, finely chopped
2 tablespoons snipped chives
2 cups cooked chicken, finely chopped
1/2 cup mayonnaise
2 tablespoons Major Grey chutney, chopping any larger pieces
1/2 to 1 teaspoon sweet or Madras curry powder
1/2 teaspoon fresh lemon juice
In a bowl, combine the apple, celery, chives, and chicken.
In another small bowl, combine the mayonnaise, chutney, curry and lemon juice, stirring until blended.
Stir into the chicken mixture, and refrigerate for at least 2 hours, to let the flavors get to know each other.
Serve over a lettuce, or spinach salad, or spread in a sandwich on whole grain bread.