Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Avocado Chicken Salad and Savory Oatmeal Cookies

on 04/18/2012

Finally!  Some good things to post about!  Yeah!

This past Saturday we were pleased as punch to be able to host our monthly ladies’ tea party.  We were missing a few people but sure had a lot of fun with the wonderful ladies who were able to attend!  I won’t yack on about stuff (as i usually do) but will get right down to business because i’ve got quite a few new recipes to share with you!

First up to bat…Avocado Chicken Salad found at The Spontaneous Hausfrau.  (    To quote the girls, this one is a keeper!  The avocado adds a wonderful creaminess and that extra zing from lime juice which really puts this on another level.  Th only changes i made were to use celery seed instead of celery and Trader Joe’s 21 Seasoning Salute (no salt) in place of the Lawry’s Season Salt and they were great.

Next in the line up is a really cool twist on oatmeal cookies found at  (   Don’t think of your grandmother’s sweet cookies filled with chewy raisins.  This is a savory treat bursting with the tang of Parmesan cheese and the pungent taste of rosemary.  Very unique and quite a surprise for the taste buds!


Avocado Chicken Salad

1/2 an avocado
1 tablespoon lime
1/2 cup mayo
6 tablespoons sour cream
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Lawry’s season salt or TJ’s 21 Seasoning Salute
2 1/2 cups poached or roasted chicken breast,  chopped
1/3 cup celery, diced, or 1 tablespoon celery seed
1/3 cup dried cranberries

Combine the avocado, lime, mayonnaise, sour cream, worcestershire sauce, and season salt and mix until creamed well.   Transfer the dressing to a large bowl and fold in the chicken, celery, and dried cranberries until well-combined. Chill in the refrigerator at least 1 hour before serving.

Savory Oatmeal Cookies

1 cup old-fashioned oats
1/4 cup warm water
1/3 cup extra virgin olive oil
1/4 cup lightly packed light brown sugar
1 large egg, beaten
1 cup sifted unbleached all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons chopped rosemary
1/4 teaspoon freshly cracked black pepper
1 cup freshly grated Parmesan cheese
Sea salt

Preheat the oven to 350° F.

Place the oats in a large mixing bowl and sprinkle the water over them.

In a small bowl, mix the olive oil, brown sugar and egg. Pour this mixture over the oats, stir to combine, and set aside.

In another mixing bowl, combine the flour, fine sea salt, baking soda, rosemary, and black pepper. Whisk to combine well. Stir in the Parmesan.

Gradually sprinkle the flour mixture over the oat mixture, stirring until combined.

Form 1 tablespoon size scoops of batter and place, evenly spaced on a parchment paper or baking mat-lined cookie sheet. Flatten each piece of dough to about 1/4-inch thick. Use your hands to form an even disk. Sprinkle a pinch of salt on top of each.

Bake for 15-17 minutes, until the edges are slightly darkened.  Cool on a cooling rack.


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