I’m baaaaa-aaaaack! I’ve been gone so long I feel like I’m required to reintroduce myself. Hi, I’m Rachel. I’m the house chef at Casa de Jenné and I document my kitchen exploits on this blog right here. I’ve discovered Pinterest for myself and have been diving deeper down the rabbit hole, completely ignoring my own spot of real estate on the internet.
Since my last post back in SEPTEMBER OF 2012(!) my family of two has become a family of three thanks to the inclusion of our dog-child, Effie. Or Thomas Efferson. Or Efferson Airplane. Or Efferson Davis. Or Effervescent. We adopted her from the Williamson County Animal Shelter in Georgetown, TX. She’s a mixed breed sweetheart who claims more of her Black Mouth Cur side, which, from my understanding is essentially a mutt bred for hunting. She’s such a perfect fit for our mixed family, and I can’t imagine any other dog fitting in with us. Consider this my PSA about adopting form a shelter instead of a pet store, puppy mill, or paying out the wazoo for a purebred. Anyhow, just look at her!
She’s so smart! It’s difficult for me to understand why someone wouldn’t take the time to get her tagged/chipped so she would be returned if ever lost. I would like to think she wouldn’t just take off at this point, or would at least go on a joy run and then come back, but she’s only been with us for 5 months, so maybe this haven hasn’t completely stuck as “home” yet.
What else is new? We moved from apartment living to house living! It’s still a rental, but no more shared buildings and there’s a YARD! I’ll be gardening this summer, for sure.
Thanks for reading this sidebar. Now, onto the foodblog stuff…
I’m currently inspired by sandwiches. I get like this every now and then. I like the unorthodox sandwiches that bring together flavors of the usual non-sandwich-y cuisine types into something between two slices of bread. I also like the fact that ANYTHING can be a sandwich. Forget the stand-bys of ham and cheese, peanut butter and jelly, and the typical grinder/sub type.
I enjoy curried chicken salad, but that’s usually only when I’m out having a “ladies who lunch” date at a tea house. I go gaga over those tiny sandwiches served alongside scones and clotted cream. As of late I’ve also been jonesing on the Red Thai Curry powder from the lovely spice shop where I work. This is the part where everything combines into a light lunch flavorful explosion! I bring you, ladies and gentlemen, Thai Curry Chicken Salad.
1 pound boneless skinless chicken breasts, cooked and chopped into 1/2 inch or so cubes
1 jicama root (about the size of two fists together), chopped into pieces slightly smaller than the chicken
2 tbsp thinly sliced fresh green onion
1/2 cup roughly chopped fresh cilantro
1 batch dressing
1/4 cup greek yogurt
1/4 cup mayonaisse
1 tsp soy sauce
1/2 tsp fish sauce
2 tsp lime juice
1 tbsp Red Thai Curry powder, or 1/2 tbsp Thai red curry paste (order powder here, or find powder or paste at your local catchall Asian market)
Mix together the dressing ingredients and set aside.
Combine chicken and jicama together in a large bowl. Pour dressing over everything and mix to coat. Add onion and cilantro and toss until evenly mixed. Chill in the fridge for at least an hour. Eat wrapped in roti or in a bun or on sandwich bread or on a bed of greens.