Reposted for 2016: I hope you’ve had a great Thanksgiving and if you’re like me, you’re looking at the last of the leftovers thinking you really need to do something about them, now! I already have a post, my 12 Days of Turkey, with links to some of my favorite leftover Turkey dishes, but here’s your visual companion to it plus a few more! Each one better than the original turkey, if you ask me! 🙂
I originally posted this Chicken Pot Pie in November of 2011, one of my very first posts and absolutely favorite recipes. Today, as I made it again in 2019, I updated with new photos. That night in 2011, I had been looking at Time’s Money Issue (we as a nation were still recovering from the Great Recession) and became sidetracked. Pretty soon, I was clicking on one link after another; you know how that goes, right?
Can a girl have too many chicken salad recipes? According to my recipe box, probably not! Especially when one of them transitions out of the dog days of summer into crisp, cool fall as well as this one does. After all, nothing says fall to us Northerners quite like wild rice!
We had quite an Easter this year, but I kept it simple. The main course was my Sunday Roast Chicken, the lemony variation. It was a subtle prelude to the Lemon Meringue Pie for dessert, but best of all, provided the base for a pot of Chicken & Rice Soup today. It almost makes this dull, grey, Spring day feel sunny.
One of my favorite chicken salads (and I have several, just follow the tag chicken salad at the bottom of the page) is this one with dried cherries & pecans. Served over a salad in the winter, it’s festive; the dark cherries pop against the green, and it’s always fantastic in a sandwich.