Are you like me? When you’re waiting at an office or for an appointment, do you read all the food magazines first? And if there aren’t any, do you read others from the back to front because the recipes are in the back? That’s exactly how I came across this recipe from Better Homes and Gardens* for Stuffed Chicken Roast. I practically drooled over it! I was obsessed – I knew I had to make it!
Stuffed Chicken Roast – photo from Better Homes & Gardens
This Red Cabbage and Carrot Slaw practically screams fall – punctuated with sweet-tart chewy dried cranberries, a little extra crunch from the almonds and a zing from the cumin and mint, it really leans more towards Moroccan cuisine than Mexican or Asian or “good ‘ol” American like some of my other slaws. The flavors, though, adapt to a number of cuisines!
So a friend of mine called yesterday and asked about Broccoli Salad. Yep. Broccoli Salad. You know it, that Crazy Broccoli Salad that’s been around forever, kind of a mainstay for summer potlucks and picnics. It was my Mom who first gave me the recipe back in the 70s and I’ve been making it ever since.
Crazy Broccoli Salad No Mayo Version
I love love love me some Chicken Salad, and one of my faves is this old-fashioned Chicken Salad with Dried Cherries & Toasted Nuts. Not only is it delish, but it’s also pretty & festive! With the dark cherries and the celery, the colors just pop.
Chicken Salad with Dried Cherries
When spring comes, I can’t wait for Rhubarb. While I grew up eating Rhubarb mostly in things like pies and cobbler’s (the settlers referred to rhubarb as “pie plant”) I also loved Rhubarb sauce. The sauce in Spice Rubbed Pork Tenderloin – Rhubarb Cranberry Compote, though? Definitely not your Grandma’s (or my Grandma’s) Rhubarb Sauce.
Spice Rubbed Pork Tenderloin – Rhubarb Cranberry Compote