Last night I made a delicious BLT Chicken Salad. I thought I’d share the recipe here today. As I write I have corn soup simmering on the stove. If it turns out well I will share it later.
BLT Chicken Salad
- 3 thick slices bacon
- 1 boneless, skinless chicken breast
- 1/2 cucumber
- 1/2 bell pepper
- 1/2 red onion
- 1/4 cup mayo
- 1/2 cup plain Greek yogurt
- 1 or 2 tablespoons lemon or lime juice
- garlic powder
Cook 3 thick slices of bacon till crispy. Chop. Poach a boneless skinless breast of chicken. Shred.
Whisk 1/4 cup mayo with 1/2 cup plain Greek yogurt. Add 2 or 3 tablespoons of lime or lemon juice. Also add salt pepper and 1/2 teaspoon of garlic powder.
Chop 1/2 cucumber, 1/2 bell pepper, 1/2 small red onion.
Mix everything together. Serve in lettuce wraps, tortillas, or on toast. Yum!
A moment to acknowledge the small things that make life joyful…
- a fuzzy robe and wool slippers
- the gloriously bright January sun filtering through the windows
- homemade humus
- leftovers for an easy Friday dinner
What are the small things in your life?
It’s cold outside… It’s actually so cold there should be another word for the frozen stinging air that zaps all the moisture from your skin the instant you step outside. So I’m hunkering down inside (with the exception of dropping kids at school) with my daughter, music, knitting, and my seed catalog. What better way to spend a frozen day, than dreaming of summer and pouring over tomato descriptions? Anyone else beginning to dream up their garden? I love Baker Creek Heirloom Seeds
My knitting project is a headband for my husband. He keeps my hands busy with requests for new colors and designs. This is his second of the year. The pattern I am using is simply to cast on 18 stitches and then knit 3, purl 3 for the first row. Then knit 1, purl 1 for the 2nd row. Repeat these 2 rows until it is the desired length for the head it’s meant to fit. Sew up the ends.
Stay warm ❤
Happy New Year!!! Welcome 2018…. I absolutely love starting a new year. All of the hope, anticipation, fresh starts, and optimism is infectious. It really inspires me and lifts me up.
This new year I am coming back to my blog. I’ve had a long absence. I’ve done a lot in that time: had another daughter (bringing my kid total to 3. 1 boy and 2 girls), seen my first and second borns off to school, come far too close to divorce for comfort (a lot of therapy and love brought us back from the precipice) and celebrated 4 birthdays! Wow…how time flies and fills with big and small moments.
Today is not only New Years Day but also Monday, and Monday is soup day in my kitchen. Soup day is usually a bread day too. So here’s the menu, Squash and Lentil Curry Soup with homemade Naan.
getting the soup ready
the naan is rising under that cute towel my mom gave me for New Years
1 or 2 Tbs coconut oil (or other vegetable oil)
1/2 onion chopped
3 cloves garlic chopped
2 tsp curry powder
1/2 butternut squash or other small squash (I used a small white acorn squash from my garden that has a cream texture like butternut)
1 cup lentils
1 tomato diced
2 tsp salt
1 can of coconut milk
In a heavy pot heat a little oil (I used coconut) over med/high heat. Cook onion until soft. Add 3 cloves of garlic minced and 1 Tbs of ground ginger, 2 tsp of curry powder to onions and stir. Add squash, lentils, and tomatoes. Stir. Add about 4 cups of water. Cover and bring to boil then reduce to a simmer. Cook until squash and lentils are tender. Stir in coconut milk just before finishing. I like to serve with naan or rice.
Here’s the recipe I used for the naan. http://allrecipes.com/recipe/14565/naan/