Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Maw-Maw’s Chicken Salad

Ingredients

1 3-5 lb            Chicken (or 5 cups cubed chicken breast)

2                      Carrots, peeled and quartered

1                       Onion, peeled and quartered

3 stalks            Celery

2 /3 cup           Sweet pickle relish, drained

1 1 /4 cups       Miracle Whip

1 /2 tsp.           White pepper

1 tsp.               Salt

3                      Eggs, boiled and chopped

1 /2 tsp.           Garlic powder

1 /2 tsp.           Onion powder

1 cup               Celery, chopped fine

Instructions

Fill a stockpot one-half full with cold water and add carrots, onion and celery. Bring to a boil and add chicken. Return to a slow boil and cook until chicken is cooked through. Remove chicken, let cool and chop or shred. Combine with remaining ingredients.  Yeild: 1 1 /2 quarts

Recent Recipes

Breakfast Casserole Number 3

Preheat oven to 325 degrees. Brown sausage in a large skillet and drain most of the fat. Add vegetables, garlic…

Read more

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Read more

Pecan Crusted Redfish

There's a certain kind of Southern kitchen wisdom that says you can't improve on a fresh Gulf redfish — and for the most part, that's true. But every now and then a dish comes along that doesn't so much improve the fish as it does pay proper respect to it, and this pecan-crusted redfish is one of those. It's a dish that works just as well for a Tuesday supper as it does for a table full of guests you're trying to impress — which, if you ask me, is the mark of a truly great recipe. Serve it simple, with rice or grits and something green on the side, and let the fish do the talking.

Read more