Browsing Tag



Tasty Tuesday: Susi's Chicken Salad

January 10, 2012

This a simple and delicious recipe.


  • one roasted chicken
  • 2 nice sized celery stalks
  • 3-4 good sized radishes
  • mayonnaise
  • lemon juice
  • salt and pepper
  • hot sauce


I like to use an Original Roasted Chicken ( the rotisserie chicken you get at the deli) from the grocery store. It saves time and is just as delicious as making one yourself.

Cut the chicken apart and de-bone, cut into small pieces and put in a bowl. I like to use the chicken breast and dark meat, as well, it just adds flavor.

Next, chop up the celery and radishes and add to the chicken.

Add the mayonnaise–I only use Hellmann’s– (start with half a cup and go from there), mix it all up. If you like the consistency go to the next step. If not add more mayonnaise.

Now, add a couple squirts of lemon juice, salt and pepper to taste and some hot sauce, if you like.

Mix it all up again. Spread on some crackers, add a drop of hot sauce and enjoy!!!

This is a serving suggestion. My boy likes me to make him chicken salad sandwiches for school. After a night in the fridge the flavors come out even more.

Guten Appetit!!!






Koenigsberger Kloepse

December 22, 2011

Königsberger Klöpse


  • 1 lb ground veal or beef (or beef/pork mixture)
  • 1 sweet onion
  • anchovy paste
  • capers
  • 2 eggs
  • breadcrumbs
  • peppercorn
  • bay leaves
  • salt/pepper
  • butter
  • flour

First, take a medium-sized pot and add about 1 1/2 quarts of water, 1/2 an onion chopped into big chunks, about 5 peppercorns and 2 nice sized bay leaves. Bring to a boil. Then simmer for about 15 minutes on med-low heat.

While the water is boiling. Mix the ground-meat  with 1/2  finely chopped onion (I like to give the onion a quick turn in a pan with some olive oil to sweat it a bit.), about 1/2 teaspoon of anchovy paste (or 2-3 anchovies, chopped very fine), 1 teaspoon of finely chopped capers, 1 egg, salt and pepper to taste (easy on the salt, the anchovies will add enough) and about 1/2 cup of breadcrumbs. Mix everything together nicely. Form golf ball sized meatballs.

Add the meatballs to the simmering water and simmer for an additional 15-20 minutes, until the meatballs float on top.

Take the meatballs out of the water and put aside.

Now it’s time to make the roux. In a small saucepan melt 3 tablespoons butter over med/med-low heat and slowly add about 3-4 tablespoons flour, stirring until well mixed, now slowly add ladle fulls of the cooking water and keep stirring until you get a creamy consistency. Add about 1 heaping tablespoon of capers (depending on your taste) and simmer on low for another 10 minutes. Then add 1 egg yolk and stir until well mixed. ( This will make the sauce nice and creamy.)

Finally, add the meatballs back to the sauce, keep on low for another minute or two and you are ready to serve.

Serve with mashed potatoes or my preference, rice.

Guten Appetit!






Frikadellen (Ground meat patties)

December 22, 2011

It’s time for another recipe. It happens to be a ground meat one again. Not on purpose. I just happened to remember to take a picture when I was finished cooking!

This one is a German meat patty that can either be eaten on a nice roll (think Chicago hard roll) or served with sides for dinner. We like to eat it with garlic mashed potatoes and green beans and some pork gravy.


  • 1 Lb ground pork (or chicken. I have made it with both and actually prefer the chicken. The boy likes his pork so usually I try to please him. 🙂 )
  • one half of a big onion (I prefer sweet yellow onion.)
  • 1 egg
  • 1/4 cup breadcrumbs, plus 1/2 cup in a small bowl
  • 1 teaspoon dried marjoram
  • 1 tablespoon dried parsley
  • salt and pepper (to taste)


Put the ground pork, the onion ( briefly sautéed in some olive oil until glassy), and all other ingredients in a mixing bowl. Combine until well mixed. Form almost tennis ball sized meatballs, roll in the breadcrumbs ( the extra in the small bowl) and pat into a patty.

Heat olive oil in a frying pan at medium-high heat. Place patties in pan. (I do three at a time.) Fry until browned, about 3 minutes per side. Place all the patties on a baking sheet covered with aluminum foil and bake at 350 degrees for 15 minutes.

Serve either on a roll or with mashed potatoes and green beans. And some pork gravy if you like. I usually just get a packet… I’m lazy that way.

Guten Appetit.

Even though this is not in any way a Christmas related dish, note the pretty Christmas themed plate I served it on!!!! 🙂