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Made From (semi) Scratch: May/June 2022 Recipes

Updated: Jun 28

Picnics and potlucks and weddings. Oh my!


May and June are exciting months where families and friends get together and get outside to enjoy the warm but not-so-humid-yet Alabama weather.


Parmesan Artichoke Chicken Salad is a perfect choice for all three of these early summer events. The shortcut for this recipe is to start with flavorful rotisserie chicken or leftover chicken from a Sunday dinner. Canned artichokes and fresh Parmesan cheese add a flavor to this creamy chicken salad that will remind you of an artichoke spinach dip. Whether you spread it on a croissant for a sandwich, dip it with a cracker at a party or serve it alongside fruit salad for a brunch, it will be one you make again and again this summer.


May is National Egg Month, so treat Mom this Mother’s Day to this Shortcut Ham and Broccoli Quiche made with six protein-packed eggs. It’s so easy, even the kids can help. Eggs are truly the star of any quiche, because when paired with half and half, they create a silky smooth, savory custard that “yokes” the other ingredients together. (See what I did there?) And feel free to swap what you have on hand and what’s in season for the ham and broccoli — bacon, chopped chicken or ground turkey, for example, and asparagus, spinach or kale.


Yellow squash is plentiful in gardens and farmers markets about now. My One-Bowl Lemon Blueberry Yellow Squash Muffins are moist and tender because of the shredded squash. The yellow squash in the muffins practically disappears when it bakes, resulting in a delicious, streusel-topped muffin. Everyone thinks any shred of yellow is lemon zest. I got the idea for this recipe while making my Pineapple Zucchini Bread. (Find that recipe at GritsandGouda.com.)


Enjoy these early summer months with good food, family and friends.



Parmesan Artichoke Chicken Salad


Prep Time: 12 minutes Yield: 5 cups


1 cup mayonnaise

2/3 cup shredded or grated fresh Parmesan cheese

3 tablespoons finely chopped green onions

1/4 teaspoon salt

1/8 teaspoon ground black pepper

4 cups shredded cooked chicken*

1 (14-ounce) can quartered artichokes, drained and chopped

Combine mayonnaise, Parmesan cheese, salt and pepper in a large bowl. Add the shredded chicken and chopped artichokes, stirring until everything is well combined. Cover and refrigerate until ready to serve. The flavors will meld best after at least one hour. Store any leftovers up to four days in the refrigerator.


* Easily shred cooked chicken with two forks or with a stand mixer on medium-low speed.



Easy Ham and Broccoli Quiche


Prep Time: 15 minutes Cook Time: 35 Yield: 6 to 8 servings


1 refrigerated pie crust dough from a 15-ounce package*

6 large eggs

3/4 cup half and half or whole milk

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup frozen broccoli florets or steamed fresh broccoli

3/4 cup chopped ham, drained

1 1/2 cups shredded Colby Jack or cheddar cheese, divided


Preheat oven to 375 degrees.

Let pie crust dough sit at room temperature, unrolled, for 15 minutes, according to package directions. Meanwhile, prepare the filling.

Whisk eggs together in a medium bowl. Gradually stir in half and half. Add salt and pepper; set aside.

Drain broccoli and gently press between paper towels to remove any excess water. (This will help the quiche stay creamy and not watery.) Chop broccoli into about 1/2-inch pieces.

Pat the ham dry between paper towels.

Gently unroll pie crust and smooth out curled edges with a rolling pin or smooth glass. Fit in a 9-inch pie plate, folding edges slightly under. To crimp, push the folded edges of dough with your index finger on one hand into your two pincer fingers on the other hand all the way around the top of the pie crust.

Layer broccoli, ham and 1 cup of the cheese into the bottom of the pie crust.

Whisk together the egg mixture again and pour over the layered ingredients. Sprinkle with remaining 1/2 cup cheese.

Bake, uncovered, 35 minutes, or until the center is just set when the quiche is slightly jiggled. To prevent the crust from overbrowning, place a piece of aluminum foil over the quiche for the last 10 minutes of baking. Remove from oven andlet cool 10 minutes before serving.


* A frozen pie crust, thawed, can also be used.



One-Bowl Lemon Blueberry Yellow Squash Muffins


Prep Time: 10 minutes Cook Time: 22 minutes Yield: 1 dozen


2 large eggs

1/2 cup vegetable oil or melted butter

1 cup shredded yellow squash

1 cup sugar, plus 2 tablespoons for topping

1 lemon

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh blueberries or 1 cup frozen blueberries, unthawed


Preheat oven to 350 degrees. Line muffin pans with cupcake liners, or coat the pans with cooking spray.

Whisk eggs in a large bowl. Stir in vegetable oil.

Pat the shredded squash dry with paper towels or squeeze out any liquid with your hands over the sink. Add squash to the bowl and stir.

Add 1 cup sugar. Using a zester or microplane hand grater, remove about 1 tablespoon zest from the lemon (yellow part of the rind only) and add to bowl. Add 1 tablespoon freshly squeezed lemon juice and stir well.

Add flour on top of the egg mixture. DO NOT STIR. Sprinkle baking powder and salt evenly over flour. Gently stir the baking powder and salt into the flour only to distribute them well, then stir dry ingredients on top into egg mixture on bottom. Do not over mix.

Spoon 1/2 cup batter into each paper liner. Sprinkle 2 remaining tablespoons sugar evenly over muffins. Bake for 22 minutes, or until a toothpick inserted in center comes out clean.


NOTE: This is not your typical quick bread method, but it saves time by using only one bowl.



Kathleen Phillips is a Southern shortcut recipe developer and cookbook author who uses her talents to make life easier in the kitchen. Find more of her recipes at GritsandGouda.com.

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