The Ranch Kitchen: No One Cooks Like Mom!

In honor of Mother’s Day, we’ve got THREE special mom-created recipes from The Ranch Kitchen with something for everyone’s tastes. All are ready in 20 minutes or less with no cooking required…perfect for quick summer meals!

– Cristina Miller, Creative Director, HRL

My Momma’s Chicken Salad

Prep Time 20 Minutes

My mom’s chicken salad is simply the best! Perfect for wedding showers, parties and just because you want chicken salad at home! Serve chicken salad with assorted crackers, on croissants or with bread as a sandwich.  Recipe for my ‘momma’ – Virginia Young Goudarzi – 2018

Cooks Note:  I doubled this salad for a recent wedding shower to have enough to serve at home as well.

INGREDIENTS

• 4 – 5 cups chicken, chopped into bite sized portions

• 1 cup Real Mayonnaise

• 1 cup sour cream, not light or low fat

• 6 green onions, chopped with green tops

• 1 cup chopped celery (4 – 6 stalks)

• 3 cups green, red or purple grapes, chopped in half or fourths

• 2 cups chopped pineapple (canned or fresh) – if canned, drain juice and chop into 1/4 inch chunks, 15 – 16 ounce if in cans

• 1 teaspoon salt

• 1 teaspoon black pepper

• 2 teaspoons of fresh squeezed lemon juice

• 1 teaspoon curry powder*

• 1 small can water chestnuts, drained and chopped*

• 1 cup nuts (walnuts, pecans or almonds)*

• * The last three are optional ingredients and were not included in the batch made for the wedding shower

INSTRUCTIONS

• Prepare and chop onions, celery, pineapple and grapes and place in a large bowl. When chopping celery, make sure to slice lengthwise to half the long stalks. And sometimes depending on size of the celery, you may want to cut down into even smaller slivers. Once stalks are thinner, then cut the stalks in to smaller chunks for this chicken salad

• Remove meat from rotisserie chicken, canned or baked chicken and chop into bite sized pieces. Place in bowl with vegetables and grapes.

• Add real mayonnaise and sour cream along with lemon juice. Blend well.

• Add salt, pepper and blend well.

• Place chicken salad in a sealed container. Chill until serving. If serving outside, serve in a chilled bowl with ice underneath to keep chicken salad safe to eat.

Two Moms Pimento Cheese

Prep Time 10 Minutes | Serves 8

Pimento Cheese is a southern favorite! Serve it as the filling for a sandwich, as a spread for crackers or even top off a tomato pie and allow the cheesy goodness to melt on top. However you serve it up, it’s always a hit. Our favorite way is simply on top of celery sticks as an appetizer at Thanksgiving and Christmas just like my Granny used to serve. As a small girl, this was my job at her house as a way to have me help with the holiday meal. Now it’s my mom’s tradition to have the grandgirls make her Pimento Cheese Spread. These ‘two moms’ have sure made an impact in my life and many others. Special thanks to my Granny – Louise Wilson Young and my mom Virginia for this recipe and memory.  My best memories are from cooking with them both.

Cook’s Note: This spread is wonderful spread down the inside curve of 3-inch sticks of celery. This is how we eat them at holidays on a pretty crystal dish.   

INGREDIENTS

• 2 pounds of Sharp Cheddar Cheese, grated by hand

• 1 large jar of Pimentos, 4 ounce size or 2 – 2 ounce size, drained well and chopped fine

• 6 – 9 heaping teaspoons heaping tablespoons of Real Mayonnaise – add to your taste…

• Salt and pepper to taste

INSTRUCTIONS

• Grate cheddar cheese by hand on a grater. You can use an electric grater, but I find the traditional graters work better for this recipe and allow shorter shreds of cheese.

• Add to the sharp cheddar cheese the 6 – 9 tablespoons of Real Mayonnaise. Then add the drained and chopped pimentos and blend well. ***Do not use Miracle Whip as this will make the spread sweet in taste.

• Add salt and pepper to taste to your liking.

• Serve in between two slices of wheat or white bread or use a spread for crackers.

Mom’s Guacamole

Prep Time 10 Minutes | Serves 4

Guacamole is a traditional appetizer to serve with Mexican food or Southwestern dishes scooped up with tortilla chips. More and more people are realizing the low calorie health benefits of avocados and using instead of mayonnaise on top of sandwiches, in wraps and even on their hamburgers. My version is simple and delicious! This is one of our favorite dips with tortilla chips – enjoy!

Cook’s Note:  Prepare the guacamole right before serving as they tend to turn brown quickly. The lime or lemon juice will help with this, but not for long sadly. Only make about as much guacamole as you will eat due to it turning brown and not keeping well in the refrigerator.

INGREDIENTS

• 3 – 4 avocados, mashed

• 1/2 teaspoon salt

• 1/2 teaspoon garlic salt

• 1 lemon or lime juiced (I used lemon, but both are great)

• 1 teaspoon pepper or Tony Chachere’s Creole Seasoning (I used Tony C’s of course)

INSTRUCTIONS

• Remove avocados from skin and remove large seed. A spoon fun along the edge of the inside skin of the avocado will help the pulp release easily.

• Place avocado in a bowl and mash completely with a large spoon.

• Add all seasonings, lime juice and blend together. Season this according to your taste and add more salt if needed a little at a time.

• Serve with tortilla chips.

HRL Suggestions: Guacamole is a staple food for Team HRL. In addition to chips (corn, tortilla, black bean, plantain), it’s awesome as a dip for crunchy fresh veggies and would pair beautifully with Breakfast Soft Tacos, Mojito Lime Fajitas, or Ultimate Fire Crackers!

For more mom-inspired recipes for everything from appetizers to dessert, head on over to The Ranch Kitchen and check out their “No One Cooks Like Mom” section! With love from TRK and HRL: be safe, stay well, and have an awesome summer!