I’m back.
Been gone for about six months. For a variety of reasons I didn’t have the energy to do this for a bit. I’m not going to use this space to indulge in venting or purging my drama, so I’m going to leave it at that. Except to say that one of those reasons is hockey season.
I live in a three hockey player household. As the senior hockey player in the houseI also coach both my kids teams. This means that from mid fall until early spring I have limited time to cook, let alone write.
I know – poor me. First world problems, ect… I’ve resolved to do better this year.
I have a goal of a minimum of one article a month.
To add motivation, I was just asked by the Wisconsin Jewish Chronicle for permission to publish my gefilte fish article and recipe this coming April in their Passover edition (https://yetanotherfoodblog.com/2019/04/21/gefilte-fish/). How cool is that?
Also – holy crap! Someone is actually reading this stuff. I mean, like people I don’t know.
I got a nice shoutout on my sabich recipe (https://yetanotherfoodblog.com/2019/04/16/the-best-sandwich-you-probably-didnt-know-existed/) from another hockey coach, but we’re Facebook Friends.
I didn’t even know the Wisconsin Jewish Chronicle was a thing. I wouldn’t have thought there were enough of us here to warrant a Chronicle. But evidently there are, and they want to use my article on gefilte fish.
Clearly I need to get my shit together and start producing more articles. I also have an idea for a different direction to this – not a shift in focus, just a periodic departure – but I’ll get to that in a month or so.
So, without further rambling (you thought I was going to say “adieu” didn’t you) – here is a nice quick weeknight thing that works out well after hockey practice.

Rotisserie Chicken Salad with White Beans:
1 Rotisserie chicken from the grocery store.
1 – 2 cans of white beans (I like cannellini beans, but navy beans work also)
2 shallots
Mayonaise
Red wine vinegar.
Note that I’m not being specific on measurements and a little vague on the amount of beans. That’s because not all rotisserie chickens are created equal, and how much of the other stuff depends on the amount of meat you get. You’ll need to eyeball it.

Shred the chicken into a bowl. Discard the bones and skin (or eat the skin as you take it off – that’s what I do). Just pull it off with your fingers, and then shred it with two forks if the pieces are real big. Like this:

Peel and dice the shallot – it’s there for texture as much as for flavor. You could also use sweet or red onion. Throw that in with the chicken.

Drain and rinse the beans and add them into the bowl next. I try for about a 1:3 ratio of beans to chicken in terms of volume.

Next mix up your dressing by whisking the red wine vinegar into the mayo.. Again – how much of this you need will depend on how much meat you got off the chicken. For the batch pictured below it was three heaping tablespoons of mayonaise (~1/4 cup) and a couple of splashes of vinegar:

Whisk that until it’s fully incorporated and has the consistency of ranch dressing. Add in some fresh ground black pepper and a pinch or two of kosher salt.
Pour the dressing over the chicken mixture and mix well:

That’s it. Takes maybe twenty minutes start to finish.
I like to serve it with a in pita or on flat bread with a green vegetable.
It keeps in the fridge for up to four days, and it’s generally better on day two.