Chicken Salad 1 8 oz can Pineapple Tidbits4 Cups Cooked Chicken1/4 Cup Celery, chopped1/3 Cup Almonds, slivered and toasted2/3 Cup Mayonnaise1 Tbsp Dijon Mustardsalt to taste Drain Pineapple, reserving 2 Tbsp. juiceCombine pineapple, chicken, next 4 ingredients.Combine reserved pineapple juice, mayo, mustard and salt.Add chicken and mix well.
Farmer's Market Frittata 1 16-oz. Heavy Cream6 Eggs1 tsp Salt and Pepper6 pats Butter, unsalted3 Cups Assorted Vegetables Heat oven to 350 degreesSpray pyrex pie pan with non-stick sprayAdd whatever vegetables you like - zucchini, squash, tomatoes, broccoli, onionPlace veggies into pie panHand whip or put into blender Pour Egg mixture over veggiesYou can also add cheese on top like
Rosemary Lemon Chicken 2-4 bone in chicken breasts with skin2 sprigs rosemaryPoached lemon skins from one lemon2 cloves garlic, sliced thinsalt & pepper to tasteolive oil Place chicken into sprayed pan, skin side upDrizzle olive oil, add garlic, salt, pepper, add rosemary into pan Add lemon peelsBake one hour at 400 degreesBaste chicken every 15 minutes to get crispy skin
Roasted Tomatoes 2 Cups cherry tomatoes2 tsp minced garlic4 tbsp olive oil1/2 lemon juicesalt and pepper to taste Rinse tomatoes, put into cast iron skilletCook in oven at 400 degreesAdd garlic and lemon, continue cooking for 5 minutes with broiler
Spring Chicken Soup 2 Tbsp Olive Oil1 lb. Chicken Cutlets2 Medium Leeks, thinly sliced2 Stalks Celery, chopped1 Onion, chopped2 Cloves Garlic, minced8 Cups Chicken Broth1 Cup Brown Rice1 Bunch Asparagus, cut into 1" pieces1 Bunch Baby Spinach, stems removed1 Cup Parsley, chopped1 Cup Parmesan Cheese, grated Heat oil, add chicken and brown on both sides. Remove from pan.Add leeks, onion,
1 Cup Lime Juice, Store Bought or Fresh Squeezed1 Lime, zested3 Egg Yolks1 14-oz. Condensed Milk, Sweetened1/3 Of a 1-pound box of graham crackers, crushed or buy crushed graham crackers5 Tbsp. Butter, melted1/3 Cup SugarWhip Cream Optional To make crust mix graham cracker crumbs with sugar and butter.Place into a pie pan and cook at 425 degrees for 8 minutes.