I Finally Cracked the Code on Chicken Salad Chick’s Maui Mama… and Mine’s Even Better

 

Even though there's a Chicken Salad Chick location close to my home, I've never been there—and I've certainly never tasted their chicken salad. Lately, though, I've been hearing a lot about their variety of flavors, especially the one that includes pineapple and jalapeño. That Maui Mama caught my attention right away.

I make chicken salad all the time, but I'd never experimented with this sweet-and-spicy combination. I looked up several copycat recipes online and gave a few a try... but they just didn't quite hit the mark for me. So I started tweaking: adjusting ratios, adding a touch more heat and smokiness, and fine-tuning until I landed on a version I'm convinced is even better (even without having tried the real thing yet!).

One thing that's pretty widely known among Chicken Salad Chick fans is using a hand mixer with the beaters to shred the chicken—it creates that perfect fluffy, fine texture in seconds. I finally tried it myself, and wow, I'm sold. No more tedious fork-shredding for me!

Chicken Salad Chick Maui Mama (My Upgraded Version)
Makes about 4 generous servings

2 c. cooked chicken breast, shredded
⅔ c. Duke’s mayonnaise
1 rib celery, finely minced
2 strips cooked bacon, minced
⅓ c. pineapple tidbits, chopped
1 Melissa’s pickled jalapeño, minced
1 t. pineapple juice
1 t. pickled jalapeño juice
⅛ t. onion powder
⅛ t. garlic powder
⅛ t. kosher salt
Pinch of freshly ground black pepper

Place warm or room-temperature chicken in a large bowl. Using the paddle attachment on your hand mixer, shred on low speed until perfectly fluffy (about 60 seconds). This is the secret to that signature Chicken Salad Chick texture! 

Add all remaining ingredients and stir until creamy and evenly combined. 

Taste and adjust salt or jalapeño juice if you want a little more kick. 

Serve on croissants, crackers, lettuce wraps, or straight from the bowl with a spoon (no judgment here).

Sweet, spicy, smoky, creamy… every bite feels like a Hawaiian vacation with a Southern twist. Make it once and you’ll be craving it every week. 

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Beach Cocktails: Your Ticket to Year-Round Tropical Vibes (Even from Your Kitchen!), a Review

 

There's so much to love about Beach Cocktails, the fresh new book from Gibbs Smith edited by Allyson Reedy (with beautiful photography by Lauren McDuffie). First off, it's perfectly compact—roughly 5" x 8" and just 144 pages—so it slips effortlessly into a beach bag, tote, or even your kitchen drawer. The sturdy hardcover means it can handle a little sand, sunscreen smudges, or poolside splashes without falling apart. Practical perfection! 

But let's be real: the real magic is inside. I've flipped through countless cocktail books over the years, yet this one had me discovering drinks I'd never even heard of. Picture these gems: Octopus Oasis, Pink Sand Citrus Sunset, Poolside Dragon Fruit Margarita—you get the tropical drift. The recipes are clear, concise, and approachable, with stunning photos that make you want to mix one immediately.

What sets it apart even more? It doesn't stop at drinks. There's a solid lineup of snacks to pair perfectly—think Spicy Baked Plantain Chips, Area 31 Hummus, Jerk-Spiked Chicken Wings, and more. Plus, you'll find essential how-tos for homemade syrups, infusions, and sourcing those hard-to-find tropical ingredients. Frozen libations get their own spotlight (Ninja slushie experiments incoming!), and there's a thoughtful selection of mocktails that feel just as fun and creative—no booze required.

The recipes come straight from top mixologists, bartenders, and iconic spots worldwide—Death & Co, Four Seasons resorts, legendary tiki bars, and beyond. It's like a global vacation in cocktail form, all without leaving home. Classics like Mai Tais, Margaritas, Rum Punch, and Painkillers are here too, elevated with pro tips on techniques, equipment, and infused rums to level up your game.

With a publication date of April 7th, it landed just in time for Mother's Day gifting, summer vibes, or as the ultimate hostess/host present for anyone who loves a good drink (or a great non-alcoholic sip). I'm diving in this afternoon—five o'clock somewhere, right?

If you're craving that umbrella-drink escape, this is your new go-to. Highly recommend!

 

Order your copy here. 

 Disclaimer: I received a copy of this book from the publisher in exchange for an honest review. 

As an Amazon Associate I earn from qualifying purchases. 

Homemade Chicken Pappardelle Soup: Comfort in Every Spoonful

 

I like my chicken noodle soup hearty enough to count as a real meal, so I skip the skinny spaghetti or tiny egg noodles. Instead, I go with wide pappardelle—broken into spoon-friendly pieces. It turns the soup into something substantial and satisfying, the kind of bowl that makes the men in my life ask for seconds (and thirds). I wouldn't dream of making it any other way now.

 

 I've always sworn by chicken soup as my go-to remedy. The moment I feel the slightest hint of a cold coming on, I reach for a mug of warm chicken bone broth and sip it for a day or two—and somehow, the symptoms just vanish. Similarly I make a point to enjoy chicken noodle soup at least once a week as preventive medicine too, because let's be honest, it's delicious. Nothing could be simpler, especially when you've got homemade chicken stock stashed in the freezer like I always do. Pull it out the night before to thaw, and the next day it's basically just heating everything up, tossing in a few extras, and dinner (or lunch, or comfort in a bowl) is ready.

Hearty Homemade Chicken Pappardelle Soup

1½-2 c. cooked chicken, torn or cubed (I prefer tearing for that rustic, homemade feel)
2 qts. homemade chicken stock
2 ribs celery, sliced
3 medium carrots, diced
2 c. egg pappardelle pasta, broken into large pieces 
2 T. freshly chopped parsley 
1 T. freshly chopped chives 
Salt and freshly ground black pepper, to taste 

In a large pot, bring the chicken stock to a gentle simmer over medium heat. Add the sliced celery, diced carrots, and broken pappardelle. Let it simmer uncovered for about 10 minutes, or until the pasta is tender and the vegetables have softened. 

Stir in the cooked chicken, chopped parsley, and chives. Heat everything through for another minute or two—don't let it boil hard once the herbs are in.  Taste and season with salt and pepper as needed. Ladle into bowls and serve hot. 

Serves 6 generous portions.

This soup is pure comfort: nourishing, quick, and endlessly reliable. Whether you're fighting off a bug or just craving something warm and homemade, it never disappoints.

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Coca-Cola Carrots

 

I stumbled across this recipe while browsing Southern Living’s Easter side dish roundup, and I’m so glad I did. I served these Coca Cola Carrots with our Easter ham as I mentioned in Tuesday’s post, and they were an absolute knockout — hands down the best carrots I’ve ever eaten. 

The combination of sweet cola, savory shallots, tangy Dijon mustard, and a touch of brown sugar creates the most incredible glaze. But here’s the real secret: don’t skip the toasted pecans. They add the perfect crunch and nutty finish that takes this dish over the top.

These carrots strike that magical balance — tender but not mushy, sweet but not cloying, with just a hint of heat if you add the crushed red pepper. They feel both comforting and a little unexpected, which is exactly what I love in a holiday side dish.

Coca Cola Carrots

 6 T. unsalted butter

½ c. chopped Melissa’s shallots

4 (5-inch) sprigs Melissa’s fresh thyme*

2 lbs. carrots, peeled and sliced diagonally ¼-inch thick

1 (12-oz) can Coca-Cola

½ c. chicken stock

2½ T. country-style Dijon mustard

2 T. light brown sugar

1½ t. kosher salt

⅛–¼ t. crushed red pepper (optional)**

 ¼ c. chopped toasted pecans

Melt the butter in a large 5- to 6-quart Dutch oven over medium heat. Add the shallots and cook, stirring often, until just softened, about 2 minutes.

 Add the thyme sprigs, sliced carrots, Coca-Cola, chicken stock, mustard, brown sugar, salt, and crushed red pepper (if using). Bring to a rolling boil over medium-high heat, then reduce to a simmer. Cover and cook undisturbed until the carrots are just tender, about 8 minutes.

Using a slotted spoon, transfer the carrots and thyme to a platter; discard the thyme sprigs.

 Increase heat to medium-high and cook the sauce uncovered, stirring often, until it thickens and reduces to about ½ cup, 8–12 minutes.

 Return the carrots to the pot and cook over medium heat, uncovered and stirring frequently, until they are tender and beautifully glazed, about 8 minutes more.

 Transfer to a serving platter, sprinkle generously with toasted pecans, and garnish with fresh thyme. Serve immediately.

Make-Ahead Tips

These carrots are wonderfully forgiving for holiday entertaining. You can peel and slice the carrots up to two days ahead and store them in the refrigerator.

 For even easier serving, cook through Step 3 (slightly undercooking the carrots), then store the carrots and sauce in separate airtight containers for up to two days. Finish with Steps 4–6 just before serving so the glaze stays bright and the carrots don’t overcook.

If you’re looking for a standout side dish this Easter (or any time you’re serving ham), give these Coca Cola Carrots a try. They might just become your new favorite way to eat carrots!

 * I didn’t have fresh thyme so I used ¼ teaspoon of dried thyme

** I did not use.

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The Hair Dryer That Finally Impressed Me After All These Years

Occasionally, as you have, no doubt noticed, I like to share products with you that I find exceptional in one way or the other. In the past, I’ve shared those miraculous cleaning cloths, the carpet scraper, and the small shop vac; today I’m going to tell you about what I think is the best hairdryer on the market.

 

I've had my share of hair dryers over the years—some that wheezed like an old engine, others that took forever and left my hair feeling like it'd been through a desert windstorm. But this one? People, this is the first time that a hair dryer has genuinely surprised me.

 

My stylist mentioned the YAPOY Professional Hair Dryer when I complained about my ancient dryer finally giving up. I snagged it on a Prime Day deal (lucky timing), but even at the regular $38, it's a steal. The moment I turned it on, I thought it might launch me into the next room—the power is unreal. This lightweight handheld powerhouse (just 1.2 lbs) blasts air at 110,000 RPM and 47 m/s wind speed, drying my hair in 2-5 minutes flat. No more standing there forever, arms aching, while the heat slowly fries everything. 

 

What I love most is how gentle it feels despite the speed. It pumps out 200 million negative ions that lock in moisture for up to 24 hours, cut down on split ends, zap static, and leave my hair smooth and shiny instead of frizzy and dull. The smart settings are a game-changer: four temperature options, three speeds, a cool shot button to seal the style, plus a diffuser and smoothing nozzle for whatever look I'm going for. It's like having a pro stylist tool at home.

 

Bonus: it's surprisingly quiet at around 65 decibels (no more waking the house), energy-efficient at 1500W, and built with safety in mind—a four-layer system plus a detachable magnetic filter that keeps hair out of the intake. The ergonomic design, 360° flexible nozzle, and long 2.5m cord make it easy to maneuver, and it's compact enough for travel.

If you've ever battled a weak, noisy, or damaging dryer, do yourself a favor and upgrade. Once you experience this kind of quick, efficient drying without the damage, you'll wonder how you ever settled for less. Highly recommend. 

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Bourbon Gingersnap Ham | Alton Brown Inspired Recipe

 

I tend not to culinarily observe Easter because, once I lost my mom and her Easter brunches came to an end, it just didn’t feel right to do so. This year, though, something shifted. I decided it was time to step back into the kitchen and create a beautiful dinner for one—and it turned into one of the most rewarding days I’ve had in a long time. 

The star of the show was a show-stopping Bourbon Gingersnap Ham inspired by an Alton Brown classic. I couldn’t resist adapting it (it’s what I do), and let’s be honest—one spritz of bourbon seemed far too stingy. I bought a food-safe spritzer bottle just for the occasion and happily shared it with the ham throughout the baking process. The result? A magnificent, fragrant crust of mustard, brown sugar, bourbon, and crushed gingersnaps that made the whole house smell like a holiday dream. 

To round out the meal, I served the ham alongside my adaptation of that creamy, ubiquitous party potato casserole everyone loves, French Rustic Potatoes, a brand-new carrot recipe that was an absolute triumph (I’ll share that one soon!), and a nostalgic 1970s throwback: Pretzel Salad. Every bite brought comfort and joy. 

I spent the entire day in the kitchen, wondering why it took so long, yet it was completely worth it. By evening, I was so pleased with how it turned out that I texted my number-two son: “Easter dinner carryout for you and Emma is ready for pickup.” Sharing the leftovers made the day even sweeter.

 If you’re looking for a ham that’s anything but ordinary, this Bourbon Gingerbread Ham delivers big flavor and plenty of personality. Here’s the adapted recipe:Bourbon Gingersnap Ham

1 whole boneless ham

¼ c. Dijon mustard 

2 c. dark brown sugar 

2 oz. bourbon (poured into a food-safe spritzer bottle) 

2 c. crushed gingersnap cookies 

Heat oven to 250°F.

 Remove the ham from its bag, rinse, and drain thoroughly. Place it in a foil-lined roasting pan. Using a small paring knife, score the ham in a diamond pattern.

Tent the ham with heavy-duty foil, insert a meat thermometer, and bake for 3–4 hours or until the internal temperature reaches 130°F in the deepest part.

Remove from the oven and increase the temperature to 350°F.

 Pat the ham dry with paper towels. Brush on a liberal coat of mustard, then sprinkle with brown sugar, packing it loosely until the surface is coated. Lightly spritz with bourbon, then press on as much of the crushed gingersnaps as you can.

Insert the thermometer (avoid the old hole) and return the uncovered ham to the oven. Cook until the internal temperature reaches 140°F (about 1 hour), spritzing with bourbon every 15 minutes.

Let the ham rest for 30 minutes before carving.

 This ham is a true crowd-pleaser—sweet, spicy, savory, and just a little boozy. Leftovers are even better the next day!

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Clean and Presentable… Or So I Thought

 

Let me precede this by saying that I am not a drinking woman. That said, as I was getting dressed to go out yesterday (And I'm not out to impress anyone, I'm happy enough to be clean and presentable.), I was trying to put on a pair of dangle earrings. It was a short dangle mind you, because when you get older you don't want to be flashy.

One of them slipped out of my hand and, I presumed, hit the floor. So I took the other one off, put on a new set of earrings and went on my way. I did a little grocery shopping, picked up something at the pharmacy, stopped by the library, and went into the local barbecue place. (Big Woody’s Barbecue –the porksteaks! – but I digress.)

It was only when I got home, and happened to look in the mirror, that I spotted the dangle earring that I had tried to put on in the morning. It had caught in my sweater and was hanging, how can I put this, on my right chest-al area where one might wear a pastie (and I'm not talking the Irish hand pie).

Today was even worse.

Welcome to another slice of 'Life on Planet Pattie.' 

 

How are things going for you? Go on, I want to hear about your embarrassing moments.

This story is part of my series Life on Planet Pattie, about the foibles of life, resilience, and the occasional furniture-moving adventure. It appears the first Monday of every month.

 You might also enjoy:

A Winter-Weathered Miracle Under the Chair

My Dance with the Devil

 Nothing Is Ever Simple (Featuring a Refrigerator and My — GASP! — Underwear)

 Refrigerator Roulette, Round Two

 The Sun’s Sneaky Victory: My “Brilliant” Outdoor Freezer Defrost Debacle