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…
- 50 blissful degrees.
- Finally managing to make chicken stock that tastes good.
- Tulips in a vase.
What are the small things in your life?
With zucchini beginning to come from the garden, the dance of trying to use them is ramping up! I attempted a new recipe for zucchini fritters that was delicious, but the texture was awful (and I had to take them to dinner at our neighbors). So yesterday, with a brand new large one picked fresh the day before my son and I set out to make zucchini bread…Yummmm…
I used a recipe from my old trusty Better Homes and Gardens cookbook (you know the one with red and white plaid) handed down from my grandmother. But there are many good recipes online too. Check out these links that are close to the recipe I used:
Like the Paula Deen recipe, I used nutmeg and lemon juice. Like the Smitten Kitchen recipe, I used chocolate chips in one of my loaves. I used whole wheat flour.
The point of this post is to simply celebrate the abundant zucchini that promises to take over my kitchen soon enough. Right now though, my family can’t get enough zucchini bread! We’ve just about polished off two loaves since yesterday afternoon, and we plan to make a few more loaves today. One for us, one for Grandma, and one for the neighbor that keeps bringing tomatoes to our porch. He’s taken pity on us and our tomato plant planted late and not doing very well in our garden.
Last night I made a delicious frittata for dinner. I like to cook a couple of vegetarian meals each week and frittatas are one of my favorite dishes. It is a great way to use up leftovers, they are quick and easy, and they make a tasty and light dinner. Here’s how you do it.
Eggs (6 or 8 will work for a family of 4)
Cooked veggies (I used potatoes, green and red peppers, and onion)
Shredded cheese (1/2 a cup or so. I used Colby)
Salt and Pepper
First, preheat the oven to 325 degrees Fahrenheit.
Next, beat the eggs together in a medium bowl and mix in veggies and cheese and a little salt and pepper. When I use potatoes I don’t mix them in with the eggs.
Heat the oil in an oven proof skillet over medium heat on the stove. If using potatoes, I layer the sliced potatoes in the bottom of the pan and let cook for a minute or two. Then pour in the egg mixture. Do not stir or touch it. Cook for about 8 minutes untill the edges are firm.
Then move the whole skillet to the oven and bake for 15 to 20 minutes. Untill eggs are cooked all the way through.
I like to serve it with toast and fruit.
There’s nothing like breakfast for dinner 🙂