Being a proper Southern lady, I love chicken salad. Put it on a sandwich, on a green salad, with a few Wheat Thins, or just eat it by itself – delicious.
And my family has passed down over the years what I consider the absolute best chicken salad recipe out there. The chicken salad is the center piece of my family’s annual boat trip, and while weather cancelled the trip this year (60 degrees in Austin in September?? brrrr!) it didn’t cancel the chicken salad feast.
So, at the risk of revealing a closely-held family secret, here’s my recipe for the world’s best chicken salad.
I live in Texas, y’all, which means that the art of slow cooking meat isn’t so much a hobby, but more like a religion. And if you’re a member of the church of delicious, fall-off-the-bone, melt-in-your-mouth protein, then the recipe I’m about to share with you is akin to the Hallelujah Chorus: a complete showstopper that’s sure to make you BELIEVE.
Made in a crock pot with just 20 minutes of prep, followed by 6-8 hours of cooking time while you’re at work, watching kids, or running errands, the base meat can then be used in multiple meals over the week.
For example, my slow-cooked pork became a take on Hawaiian plate lunch, sweet & salty pizza, pork enchiladas with verde sauce, and pulled pork macaroni and cheese. Here’s how to feed your family all week on one recipe:
Ingredients: (click “Continue Reading” to see more!)
Continue reading “Delicious Crock Pot Recipe that will Last You All Week”
Today, Carl got to enjoy that age-old annoyance of jury duty at the Municipal Court. Expecting that he might need a comfort food pick-me-up after the hours hearing people trying to get out of their speeding tickets, I figured I’d make him one of his favorite meals, parmesan chicken and potatoes.
This recipe is incredibly easy to make, and can easily be altered (for example, adding crushed pecans instead of parmesan to the bread crumbs, or using crushed Doritos instead of the bread crumb mixture) to create a number of similar recipes. But for the basics, all you need are a few fridge and pantry staples.
2 boneless, skinless chicken breasts
2 tbsp mayonnaise (click “Continue Reading” to see more!) Continue reading “Easy Weeknight Dinner: Baked Parmesan Chicken and Rosemary Potatoes”
Ever since I can remember, tomatoes have been one of my favorite foods. I like them in sauces, I like them in sandwiches, and I’ve been known on multiple occasions to just pick one up and eat it like an apple.
So, when I heard that local organic purveyors Johnson’s Backyard Garden was having their annual bulk tomato sale, I jumped at the opportunity to pick up roughly half a bushel of the delicious little buggers, and cook many of my favorite recipes to freeze and use later throughout the year.
Why freezing, you may ask? Let’s be honest – canning scares me. I worry about getting it wrong and giving all my friends and family botulism. But freezing is fast, easy, and most of all – failproof.
Some of my friends have asked “is it really cheaper/tastier/healthier to make all this yourself? After all, a can of Ragu is only a couple bucks.” To me, the answer is an overwhelming YES. Not only is the flavor of using fresh tomatoes far superior to using canned, but I don’t have to worry about BPA or pesticides, and I get to support a family farmer. Cost wise, it comes out about even, but you could substantially reduce that by growing your own tomatoes. (We’re trying on that front, but so far our biggest “harvest” has only been 8 tomatoes in a season.)
Now, without further ado, here’s the recipes I used to fill my freezer. (Click “Continued Reading” to see recipes!) Continue reading “Recipes for Freezing and Preserving Summer Tomato Harvest”