Just A Light Nibblie Tray

‘Tis the season. I know, and I love this time of year. It is my favorite time of year. But it’s not all about the holidays. Sometimes, it’s just about doing normal everyday things too. Make every day special and fun and enjoy all your days.

We pick up wines from InVINtions every month, and when we go, we almost always go with friends or family too. It makes it a much more social event. It was that time to go once again, and we went with Mike & Lauren. We always bring snacks and nibblies too. We really tried to keep the nibblies simple this time. The hard part is only bringing small amounts of nibblies, especailly since Lauren, Janet and I all love to cook. No one will ever go hungry when they are around us, that’s for sure. πŸ™‚ We were pretty good this time though, especially since we were going to a small party after.

I made a small little tray with some chicken salad, crackers, dolmas and cheese. You know, juts some light nibblies that go well with wine. The pairing with well with wine is always an important part of what we decide to make. After all, the wine is the star of the day. πŸ™‚

As you know, I am always experimenting with something. I was trying my best to use up some of my leftovers, as I love to do. So I used a little of my red pepper coulis in my chicken salad and some of my leftover chicken as well, along with some green onions, red bell peppers and shredded carrots. I diced everything very small and mixed it all together, and then tossed it with the sauce.

The sauce was just about 1 cup of mayonnaise mixed with about 2-3 TBSP of my red pepper coulis and some fresh ground black pepper. That’s it. Easy-peasy.

The salad was super easy to make and very tasty, especially spread on some flavored wheat thins. YUM. Who says things have to be complicated to taste good? When you are busy and pressed for time, just keep it simple. Remember the K.I.S.S rule. πŸ™‚

Have a great day. Happy Hanukkah and Merry Christmas. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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