This is another meal that I made while I was pregnant, and froze for post-partum. It was really good the first night, but I venture to say that it was even better after freezing – because in my vacuum-sucked freezer bags, the breading on top got sucked to the chicken, and changed somehow. It was
This is something I made while I was pregnant to freeze for post-partum. I’m so glad I did! I made one big batch, and put some of it in a casserole dish to eat that night, and froze the rest in those little foil bread tins… a couple sized for enough for me and my
Just another delicious summer salad made with local lettuce and tomatoes. But the star of the dish is, of course, the chicken salad on top. It’s so simple to make, and wonderfully flavorful. Good Chicken Salad with Grapes and Pine Nuts Recipe You will need: several chicken breasts, poached and shredded (or leftover rotisserie chicken,
Have I mentioned yet how much I love my CSA? Well, I do. And lately they’ve been sending us gorgeous huge bunches of leaf lettuce, along with juicy flavorful tomatoes (a nice reprieve from the mealy flavorless grocery store tomatoes!!!). Combine that with gorgeous getting-warmer-each-week weather, and what could be more obvious than SALADS? I
This is SUCH a simple meal to make that it is one of our standards. If we don’t have anything else planned, heck, there are probably some chicken thighs in the freezer we can thaw, and we always have some sort of veggie lying around that we can throw in the oven to roast, right?
Yesterday I hit 20 weeks in this pregnancy. A lot of people will say, “Wow, 20 weeks! You’re halfway through! But that’s only part true… while a pregnancy may last 40 weeks on average, for some reason (as I mentioned before) it’s measured from the first day of the last menstrual period, so for the
This simple chicken salad is healthy and fresh, a unique combination of a slightly sweet dressing, tart dried cranberries, and pungent feta cheese. Add walnuts for a bit of texture interest, and put everything over shredded chicken breast meat… it’s perfect on its own, or in a pita, lettuce wrap, on crackers, in an endive
I’ve never been a make-soup-from-scratch kind of girl… but I have no idea why not. I loved the idea of homemade soup, and enjoyed it when other people made it, but was somehow scared of making anything more complicated than plain old chicken soup. But this recipe is simple to make, delicious, and un-terrifying. If
I have to preface this with a note: I have made this THREE TIMES already since its discovery. That is how good it is. I made it 3 times before I could post the recipe. The first time (its discovery) was when I came home from Massachusetts and the husband had dutifully worked his way
This dish had great flavor but it wasn’t my favorite thing in the world. If I were to make it again, I’d probably sautee the veggies separately and serve them beside the chicken, which I would cook with the marinade but without the stock… basically, I’d bake the chicken, not braise it. I wouldn’t go
Here’s a chicken rub that will make any piece of bland blah meat into the star of your dinner (well, unless you pair it with asparagus with caramelized balsamic onions, but we’ll get to that another day). Every bite will be deliciously tasty, with a little kick. This makes enough rub for 4 chicken breasts.
Here’s a delicious breakfast salad you can make with your leftover walnut-crusted chicken. It’s so good you might want to make up a batch of the chicken just for breakfast salads. On a bed of baby romaine lettuce (or baby spinach, or mesclun) pile: walnut-crusted chicken, cut into bite-sized pieces blueberries sliced strawberries Top with