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Moroccan Chicken Salad with Chickpeas and Apricots

2014 December 3

I don’t love salads in the winter time.  Out of season produce just isn’t appealing and neither is the idea that it was shipped from thousands of miles away to get to my home.  My husband, on the other hand, pretty much requests “big salads” as a dinner each and every week.  When I saw this recipe, which met his request without being filled with bland, watery cucumbers and spongy pink tomatoes I figured I’d break my self-imposed ban on salads.
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I just love dried apricots.  And I love chick peas and almonds.  This salad would be great without the addition of the chicken, too.  We had it with chicken and that made it all the more filling.  If you skip the chicken, just double the chick peas.

If you look at my picture you’ll see that instead of almonds as dictated by the recipe, my salad is sporting pecans.  I had a lovely batch of almonds toasting in the toaster oven.  I turned off the oven, sat down to nurse the baby, and the residual heat burned the nuts to a crisp.  The pecans were tasty but I am sure almonds would be better, so that’s what is reflected below in the recipe.

The end result was fantastic.  The leftovers were great, too.  I kept the lettuce separate from the rest of the toppings and just combined when it was time to serve.  Nice, healthy, tasty, and a break from the usual salad rut!

 

 

Paula Deen’s Pumpkin Pie

2014 November 23
by admin

Rarely do I have the opportunity (or desire) to make a recipe that is for a holiday celebration prior to the event itself.  I have no problem test driving a new recipe on the day of the party because usually the party is for family and they won’t think less of me if the recipe I serve is a flop.

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Though this picture of a pumpkin pie I made recently is quite bland, was taken as an after thought, and required a decent amount of editing to even make half way acceptable for the blog, I decided to share it because we’re a few days out from Thanksgiving and some of you may be looking for a great recipe for this coming Thursday.

One of my best friends teaches adult English language learners at a local adult education center.  She was teaching her students about Thanksgiving a few weeks ago and decided to surprise them with a Thanksgiving meal.  When she approached me and many of her other friends about providing a classic dish for her event, I was excited to try out a new pumpkin pie recipe.  I was also excited to show these adults who are earnestly trying to learn English that I welcome them into our  community.

This recipe called out to me because it required the addition of a block of cream cheese; I had never seen that before.  The result was really an awesome recipe!  You could identify the cream cheese but it definitely was NOT a pumpkin-cheesecake-dessert.  It was creamy and sweet and the perfect consistency.

If you’re looking to stray from the recipe on the back of the pumpkin can, look no further.  This is it for you!

 

 

Lemon Glazed Chicken Tenders

2014 November 17
by admin

Some would see it as a perk: living pretty far away from any take-out options.  No sabotaging your diet with fast food.  No temptation to be lazy.  No wasted money on ready made food when you have a pantry full…

Others like my husband, would see it as punishment.

I am always all for cooking at home when the other option is going to town for dinner.  Spending over an hour in the car just to eat just isn’t efficient.  My husband doesn’t seem to care as much but that’s probably because he does the dishes.  Going out to eat = less work for him.

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When I decided to make this meal he was really, really bucking for a meal out.  By the time we would have gotten to the restaurant these delicious lemon glazed Asian chicken tenders were on the table.  They were sweet and sticky and sour.  Just delicious!  For leftovers they made an awesome Asian inspired wrap.  Make these are guilt-ful or guilt-free as you feel by either deep frying or baking chicken tenders (frozen or homemade!).