April 28: Apple Walnut Salad with Apple Vinaigrette

1-head bibb lettuce, torn into bite-sized pieces
1 granny smith apple, sliced thinly with skin (as if you were preparing them for a pie)
1/4 cup chopped walnuts

Arrange lettuce on two salad plates. Top with apple slices in a circular pattern (as if the slices were flower petals) Add chopped walnuts. Drizzle dressing on when ready to serve. Serves one romantic couple!

Dressing: In a lidded jar add 1/4 c. mayonnaise, 1/4 c. apple juice, 2 tsp. white wine vinegar, 1/4 tsp cinnamon, 1/4 tsp. nutmeg, and 1 Tbs. honey or sugar. Shake well.

Conversation starter: What five things would you do in the mountains if we were there today?

April 14: Chicken Curry Salad

4 boneless skinless chicken breasts, cooked and cut into one inch cubes (I usually just use
leftover chicken from a roast if I am not in the mood to make soup.)
1/2 cup chopped celery
1/4 cup chopped almonds
1 apple, chopped into small dices
1/3 cup sour cream
1/3 cup mayonnaise
1 Tbs. mild curry powder (I try to buy mine at an import store like Cost Plus...It is more
authentic.)
1/4 tsp. salt
1/2 tsp. freshly ground pepper

Place chicken, celery, almonds and apple in medium bow. Combine next five ingredients and adjust seasonings to taste. Add to chicken mixture and toss. Serve over a salad, or in a
sandwich.

Conversation starter: Who is the funniest person you know? Why is he/she funny?

April 12 THE MONDAY MENU: Rethinking the salad

About a month ago in my post for Tarragon Chicken Salad I lamented over the United State's number one food for dieters, the salad. I know eating salads can be good for you, but personally I take very little pleasure in having a relationship with three or four different types of lettuce.

However, when my doctor tells me that if I do not lose weight I will most likely have a heart attack before I am fifty (nine years away), lettuce suddenly sounds good.

But not all salads are created equal. If you are like me, good food needs to have that "wow factor". Flavors need to pop and dance upon the taste buds. And in my opinion, salads should be no different. Most people who eat salad are aware of the high fat content in many salad dressings, and the need to steer clear of them. When the dressing is set aside, though, what's left is little more than glorified rabbit food.

So, how do you make salad dance on the taste buds without all that fattening goodness? The answer is simple; forget what you know about traditional ways to make salad and treat your taste buds to a buffet of flavors

1. Add fruit.

Mandarin oranges, kiwi, raisins, grapes, and apples compliment many vegetables and pair nicely with several proteins such as chicken, shrimp, or ham commonly used in salads. Stay away from fruits with high acid content like pineapple, and avoid fruits that are sour such as grapefruit.

2. Spice up your salad.

When used in moderation, fresh herbs such basil, oregano, parsley, mint and even dill, will add a completely new dimension to your salad experience. These herbs can can be incorporated into a light vinaigrette consisting 2 tablespoons Balsamic vinegar, 4 tablespoons Extra Virgin Olive Oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. 1/2 teaspoon of dried mustard, crushed red pepper, black peppercorns, or fresh garlic can also be using to create a flavor that will leave your taste buds smiling.

3. Deluxe your salad

My favorite way to eat salad is with meat - preferably grilled. However, if the meat is cooked properly and tastes good, I can forgo the smoked flavor that I like so much (see my recipe for roast beef). Chicken is perhaps that easiest protein to pair with salad as it easily accepts both the sweet flavors of fruit, and the savory flavors of the herbs ands spices.

When I grill chicken for salads I like to use 2 pounds of boneless skinless breast meat soaked for 24 hours in a basic marinade:

1/4 cup Kosher salt
1/3 cup brown sugar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup black peppercorns
4 cloves garlic
1 cup water
1/4 cup Bourbon Whiskey.
3 cups ice

Combine all of these ingredients, except ice, and cook over medium heat until salt and brown sugar are dissolved. Cool the marinade by adding three cups ice. Once marinade is cool, add the chicken and refrigerate.

Grill the chicken over low heat. Breast meat takes approximately 25-30 minutes to cook, while thigh meat can take up to 45 minutes. After the meat is cooked, let is rest for seven minutes before dicing it into bite-sized pieces to be placed on the salad.

4. Go a little crazy.

Last week I made a Mexican chicken salad for my family. Unlike times in the past when I made this dish, I decided this time to do something a bit different. Using a tablespoon of vegetable oil I caramelized a handful of sweet onions with a medium sized diced jalapeno and added it to my grilled chicken. The chicken and onions, along with a handful of corn chips served as the base for my salad, which consisted of 2 cups lettuce, 1/2 cup diced heirloom tomatoes, red onion, pepper jack cheese, 2 tablespoons reduced fat sour cream, and fresh homemade salsa (1 cup diced tomato, 2 teaspoons red onion, 2 teaspoons diced Serrano peppers, 1/4 teaspoon salt, juice from 1/2 lime).

My salad however did not have to come with a Mexican flare. I could have easily paired the caramelized onions with roast beef and a touch of horseradish, and then topped it with lettuce, tomato, mushrooms, cucumbers, Ect. Just as easily, I could have also paired my chicken with mandarin oranges and a raspberry vinaigrette. The number of combinations are limited only by one's imagination.

The whole point is that salads need to be healthy, but at the same time should not be boring.They should, in my newly reformed opinion, be allowed to dance on the same stage as rib eye steak, barbecue spareribs, and loaded baked potatoes.


Conversation starter: One of the buzz words in today's political arena is the word "change". When a religion changes, it is said to be reformed. What "change" or "reform" in the past 100 years has had the greatest impact on your world?

Friend Fridays: Sandi Glahn's broccoli slaw

Sweet Broccoli Slaw

From the kitchen of author Sandi Glahn

Raw stems from 2 heads broccoli

1/3 c. poppy seed salad dressing (Brianna's is best)

3 T sliced almonds

3 T craisins

7 oz. can crushed pineapple, drained (optional)

Grate broccoli stems (I use the "grate" setting on my food processor). Stir in poppy seed dressing, almonds and craisins. Add pineapple, if desired. Mix together and refrigerate for one hour. Goes well with fish and chips.

Conversation Starter:  Can you remember making a mud pie? When did you? How did it feel? (And did you eat it!?)

April 1: Baked Potato Salad

6 large baking potatoes
8 ounces of bacon
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup chopped green onions
1 tsp. salt
1/2 tsp. black pepper
1/4 cup mayonnaise
3 Tbs. Dijon mustard

Wash and prick potatoes and bake at 400 degrees for an hour. (Do not peel.) Let cool. Cut into 1 inch cubes leaving skins on. Cook bacon in its own fat until fat is rendered and bacon is crispy but not burnt. Toss bacon, bacon fat, potatoes, oil and vinegar and let marinate one hour. Add onions, salt and pepper, mayonnaise, and mustard. Stir through and refrigerate until ready to serve. Serves about ten at a potluck.

Conversation starter: Why do bad things happen to good people?

March 13: Oriental Noodle Salad

1 pound Yaki Soba noodles
1/3 cup rice wine vinegar
2 Tbs. Thai peanut sauce (You can get this in the Asian food section of your local supermarket)
1/2 cup soy sauce
3 Tbs. sugar
1/4 cup water
1 red bell pepper, julienned

Combine vinegar, sauces, sugar and water in salad dressing container and shake well until combined. Toss with noodles and pepper until well coated. Saute noodles in 1 Tbs. canola oil plus 1 tsp. sesame oil over medium high heat. Cook about ten minutes until noodles have fully absorbed the marinade. Place in salad bowl and chill in refrigerator until cold, 3 hours. Top with 2 Tbs. sesame seeds and 1/4 cup sliced green onions. Serves 8-10

Conversation starter: What movie have you seen that best describes your life?

March 6: Apple/Spinach Salad

1 bunch of rinsed and torn spinach
1 large apple, cut into 1/2 inch cubes
1/4 cup sunflower seeds
Honey mustard dressing ( recipe below)

1/4 cup honey
1/4 cup mustard
1/2 cup mayonnaise
1/4 cup rice wine vinegar
4 Tbs. water
4 Tbs salad oil  (Shake ingredients together until dressing becomes creamy)


Be sure to rinse and re-rinse spinach.  There is nothing worse than finding grit and dirt in a salad!  Right before you are planning to serve the salad, cut the apple.  (Or cut earlier and toss the apple
with lemon juice to keep if from browning).  Add sunflower seeds and toss with dressing.  Serve!


Conversation starter: If you adopted six children, what would their names be?

March 1 THE MONDAY MENU Tarragon Chicken Salad

Consider the salad.

Salads are amazing. When thought and care go into designing a salad, God's wonderful, rich natural flavors are layered one on top another forming a grand and glorious edible edifice that radiates with beauty, and dances upon the pallet like a ballet.

Or maybe not.

If salads were that incredible I would not be sitting here weighing over three hundred pounds trying to convince you and me both of the glories of lettuce. This is not to say, however, that with a little thought and creativity some salads can really stand out.

Personally, I like salads that eat like a meal. Cobb Salad, Caesar Salad, and of course the world famous Chef's Salad come to mind. Still, there are times when the old standards simply are not enough and I want something different, something bold. So, believe it or not, that is when I turn to chicken and make a great big bowl of my chunky Tarragon Chicken Salad.

Conversation starter: Chicken is one of the most diverse foods on the American menu, and unless you're a vegetarian, you've probably eaten a lot of chicken dishes. Go around the table and see who can name the most chicken dishes in 20 seconds. With each round cut the time 5 seconds. Dishes can not be repeated. Players are eliminated when they have the least number of responses or run out of time. The last two players have two seconds to come up with an answer.

Tarragon Chicken Salad

2 pounds poached chicken cut into 1 inch cubes

1 tablespoon Tarragon - preferably fresh and minced fine

1 cup frozen peas

1 1/2 cups finely diced celery

1/2 cup chopped walnuts

1 cup mayonnaise

Juice from one small lemon

1 teaspoon fresh ground black pepper

Combine all ingredients in a large mixing bowl and mix thoroughly. Refrigerate at least 2 hours before serving.

Poached Chicken

2 pounds boneless skinless chicken breast

1 large carrot

1 medium onion

1 stalk celery (rib or branch - not a bunch)

2 cloves garlic

4 cups chicken broth - or water

1 teaspoon salt

1 teaspoon pepper

Prepare vegetables by cutting them into large pieces. Peel the garlic, but leave it whole. Trim chick of any excess fat and set aside. Leave chicken breast whole do not cut it up at this time.

In an 8 or 12 quart stock pot add broth or water, salt, pepper, vegetables and garlic and bring to a boil. Add chicken and return to a boil. Once boiling, reduce heat to medium and cook for an additional 15 - 20 minutes depending on the thickness of the breast.

Remove chicken and allow to cool to room temperature before cutting. Retain poaching liquid and use as stock in other recipes.

To serve: There many ways to serve this salad. The dish can be combined with a bed of Romaine lettuce or baby spinach, grape tomatoes, and cucumbers, to make a light delicious lunch. It can also be stuffed into an tomato picked fresh from the garden, or served on your favorite bread. This salad can also be served a topping in a bruschetta, or on a cracker as tasty snack.

February 2: Broc Salad

This is a terrific crowd pleasing salad. It disappears at pot lucks!

Broccoli Salad

I large head of broccoli, cut up into very small pieces

1/2 cup pine nuts

3/4 cup white raisins (or use 1 cup halved red grapes, or 1/2 cup craisins)

1/3 cup mayonaise

2 Tbs. red wine vinegar

2 Tbs. sugar

Toast the pine nuts by putting them in a nonstick pan and heating over medium until they

turn brown (be sure to keep stirring them otherwise they will burn). Toss with broccoli.

Add raisins. In another bowl, combine mayo, vinegar and sugar. Whisk until blended.

Pour over salad. Makes 5-6 servings.

Conversation starter: Describe your dream apartment. Where would it be? What kind of amenities would it have?

January 1: An Apple a Day

One of my favorite salads involves apples, and since we're to eat one a day, this is a nice way to accomplish this.

1 head of red leaf lettuce (or butterhead, or whatever kind you like)
1 apple, cut into slices, skin on
1/2 cup walnuts
1/2 cup gorgonzola (fancy name for blue cheese, or you can use feta), crumbled
1/4 cup craisins

Dressing:

1/2 cup canola oil
1/4 cup apple cider vinegar
2 Tbs. chopped green onions
1 Tbs. maple syrup (pure is best, but you can use Mrs. B if you want)
salt and pepper to taste

Conversation starter: Tell us the weirdest/wildest New Year's resolution you've ever made.