Celebrity Cook Along with Paula Deen

Today is the start of Lynn's Celebrity Cook Along with Paula Deen

at Happier Than A Pig In Mud!


I'm so glad that Blogger has fixed their problems & we can now post.
It would have been a shame to miss all the wonderful entries.

I made Paula's recipe for
Tomatoes Stuffed with Chicken Salad.

Its a wee bit different than ordinary chicken salad due to the addition of corn & red onions.

I used this handy little tool to scoop out the pulp.


What? You didn't know I was a gadget guru?
I ♥ kitchen gadgets of any kind!!!

My Dad bought this for me (I have no idea where) after I admired his.
It is wickedly sharp & does a great job...FAST!

Tomatoes stuffed with Chicken Salad

Recipe courtesy Paula Deen

Ingredients

• 6 large tomatoes
• 2 cups cooked and cubed chicken
• 1/2 cup minced red bell pepper
• 1/2 cup corn, drained
• 1 1/2 tablespoons minced red onion
• 1/4 cup plus 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon chopped fresh Italian flat-leaf parsley
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• Leaf lettuce or spinach leaves

Directions

Cut 1/2-inch off top of each tomato. Scoop out pulp from tomatoes.

Turn tomatoes upside down on paper towels to drain.

In a medium bowl, combine chicken, bell pepper, corn, and onion.

In a small bowl, whisk together olive oil and next 6 ingredients.

Pour over chicken, tossing gently to coat.

Line tomatoes with leaf lettuce or spinach leaves.

Spoon chicken salad evenly into tomatoes. Refrigerate or serve immediately.

I didn't line my tomatoes, as my store bought ones were small.

Just wait till this year's crop of Heirloom tomatoes is ripe!

This basket is just ONE day's harvest from last year!

I also made Paula's really easy Grilled Cheesy Olive Bread.

Grilled Cheesy Olive Bread

Recipe courtesy Paula Deen

Ingredients

• 1 cup (4 ounces) grated pepper jack cheese
• 1/2 cup chopped pitted green olives
• 4 tablespoons butter, softened
• 8-ounce package cream cheese, softened
• 1 teaspoon garlic powder
• 1 loaf olive or Italian bread, halved lengthwise

Directions

In a bowl, combine the pepper jack cheese, olives, butter, cream cheese, and garlic powder with a hand-held mixer until smooth. Slather the cheese mixture over the cut halves of bread and sandwich the halves together.

Wrap the loaf in aluminum foil and put on the grill, or if broiling under the broiler. Grill or broil, 4 inches from the heat, turning once, until the edges of the bread are crisp and golden and the cheese mixture is melted, about 10 to 15 minutes total. Transfer the bread to a cutting board, slice and serve hot.

It was pretty good but the pepper jack cheese made it a bit too spicy for us.
We're wimps when it comes to hot stuff. I should have known better!

Hop on over to Lynn's blog & see what others are making.

I'm also going to link up to
Foodie Friday

with Michael Lee at

Designs by Gollum.

&

The Tablescaper,
for her
Seasonal Sundays

Thanks for stopping by & have a wonderful weekend!

fondly,

p.s. Did you get lots done while Blogger was down???? LOL
I sure did!