The days are getting colder, and the nights are even more unforgiving. It’s time to stock up on food for winter with these cold supper recipes.
The “chicken salad recipe” is a dish that has been popular since the early days of cooking. It is typically made with cooked chicken, mayonnaise, and celery. This recipe includes a few different variations of this classic dish.
During my freshman year at the University of Georgia, I enjoyed the hot meals that were available 24 hours a day in one of the several dining halls on campus. Breakfast will no longer consist of cold cereal, while lunch will consist of sandwiches and salads. Instead, for breakfast, I had crispy bacon, scrambled eggs, and grits, and for lunch, I had my favorite poppy seed chicken casserole served over white rice.
It had to be excellent since by the end of my freshman year, I had almost quadrupled my freshman 15 on the scales.
Though I preferred a hot dinner over a cold one, I must admit that as I grow older, things change — preferences, and thankfully, waistlines, thanks to a lot of exercise.
The last thing I want as we approach the dog days of summer is anything heavy and steamy. When you go outdoors, especially in the South, the humidity and heat actually sock you in the mouth.
So, when it’s time to relax after a hard day, I prefer to treat myself to a “cold dinner.”
Potato salads, spaghetti salads, tuna salads, and chicken salads are common cold dinner items in the South. Reduce the amount of greens and increase the amount of mayo (Duke’s brand, of course). These days, I find myself substituting plain Greek yogurt for full-fat mayo, or at least going half and half. It’s your choice, but the replacements certainly make these “salads” healthier.
One of the numerous advantages of a dinner like this — example, a huge batch of chicken salad — is that you may eat the results of your effort all week, either as a plate lunch or sandwich, or just as a snack straight from the refrigerator. I prefer to finish the dinner with some sliced vine ripe tomatoes seasoned with salt and pepper, as well as any pickled foods I can find in my fridge — the crisp texture and spike of acidity contrasts well with the richness of the rest of the dish.
Of course, you aren’t required to prepare a Southern-inspired cold dinner. An antipasto meal of sliced cheeses, cured meats, olives, and fresh bread might be a homage to Italy. Perhaps cured salmon, cream cheese, chopped onion, capers, and rye bread from the Northeast. Or, as a last option, cold hot dogs with salt and vinegar potato chips, which is my guilty pleasure.
Finally, a chilly meal is usually a good match for a cold drink. To help you enjoy my favorite portion of this cold dinner, I’ve put out my Southern summer drink of choice at the bottom.
Keep it stylish while keeping it cold!
Deviled Eggs in a Flash
Time to prepare/cook: 20 minutes 4 people
Begin by hard-boiling your eggs. Place a dozen eggs in a large saucepan in a single layer and fill with enough water to cover by 1 inch. Bring the water to a roaring boil, then cover and set aside for 12 minutes. Then drain and return the eggs to the pan. Fill the pan halfway with ice and cold water. Shake the pan aggressively to break the eggs all over. Remove the peelings under cold running water. Once you’ve done that, devil them using the recipe below.
- 6 big peeled hard-boiled eggs
- 2 tbsp. mayonnaise + 1 1/2 tsp.
- 2 tbsp. dill pickle, coarsely chopped
- 1 tsp. black pepper, cracked
- kosher salt (1/2 teaspoon)
- As a garnish, paprika
- Remove the yolks from the eggs by slicing them in half lengthwise. In a small bowl, mash yolks with mayonnaise and next three ingredients with a wire whisk or a fork until well combined.
- Place the egg white halves on a serving dish and ladle the yolk mixture into them. Serve immediately with a paprika garnish.
Spicy Pimiento Cheese + Pickled Okra
15-minute prep time 4 people
I’ve blended two Southern classics into an one delectable morsel. A crunchy, acidic piece of pickled okra wonderfully balances the creamy and spicy pimiento cheese. This is a quick and simple appetizer that looks great.
- 1 sharp cheddar cheese block (16 oz.) at room temperature
- a quarter of a sweet onion (Vidalia)
- 1 can diced pimiento (4 oz.) drained
- mayonnaise (1/2 cup)
- 1 tsp. red pepper powder
- 1 jar pickled okra, lengthwise cut and seeds scraped out
- Using a box grater with big holes, shred cheese.
- 1 teaspoon onion, shredded through tiny holes in grater; wring grated onion on paper towel to remove extra moisture.
- In a large mixing basin, combine the cheese, onion, and following three ingredients. Mash the ingredients with a fork until the cheese melts and the mixture is well combined.
- Fill the scooped-out holes of the okra slices with the cheese mixture and serve right away.
Salad with Chicken
Preparation time: 10 minutes, cooking time: 20 minutes 8 people
This is one of my favorite dishes on my cold dinner plate since it’s high in protein. As previously said, you may easily use Greek yogurt for the mayo to help save calories while also increasing protein. I prefer to prepare a large batch of chicken salad since it stays nicely in the fridge for a fast snack or sandwich for many days.
- 4 big chicken breasts, skin-on and bone-in (about 5 lb.)
- 4 finely sliced celery ribs
- 1 coarsely chopped medium Vidalia or sweet onion
- 1 and a quarter cup mayonnaise
- 1 tbsp. salt (kosher)
- 1 tbsp. black pepper, freshly ground
- Cover chicken breasts with water in a Dutch oven or big saucepan. Over medium-high heat, bring to a rolling boil. Reduce the heat to medium and continue to cook for another 20 minutes. Remove the pan from the heat, cover, and set aside for 30 minutes.
- Drain the chicken and save the liquid for another use. Remove the skin and bones from the chicken and chop it into bite-size pieces. Keep yourself warm.
- In a large mixing basin, combine celery and the following four ingredients. Add the diced chicken and gently mash with the back of a fork until well combined, leaving some lumps. Serve right away, or keep refrigerated for up to 5 days in an airtight container.
Citrus Cooler with Dixie Vodka
Though I like bourbon, I also enjoy clear drinks in the summer heat. I enjoy Dixie Vodka’s new citrus-flavored vodka with a kick of ginger beer and freshly squeezed lime from Charleston, South Carolina. This is the ideal drink to have with your chilly meal, served with crushed ice.
- Citrus Dixie Vodka, 1 1/2 oz.
- ginger beer, 4 oz.
- 1⁄2 a lemon juice, freshly squeezed
- garnish with a lemon slice
In a large glass with crushed ice, combine all ingredients; garnish with sliced lemon.
The “deviled egg potato salad” is a recipe that is perfect for cold weather. It’s easy to make and has a delicious flavor.
- deviled egg salad
- what goes in chicken salad
- healthy deviled eggs