Waldorf Chicken Salad

This salad is so wonderful, creamy, crunchy, and oh so delicious! It comes together quickly too!

  • 2 whole Boneless, Skinless Chicken Breasts
  • 2 stalk Celery, Thinly Sliced
  • 1 whole Apple, Chopped
  • 3/4 cups Dried Cranberries
  • 3/4 c roasted nuts
  • 3/4 c Mayonnaise
  • 1/4 c Sour Cream
  •  Salt And Pepper, to taste
  • 1/4 Lemon, Juiced
Preheat oven to 425ºF. Place chicken on a baking sheet and season generously with salt and pepper. Bake in preheated oven for about 23–25 minutes, or until it reaches an internal temperature of 165ºF. Allow to cool completely and slice into bite-sized pieces.

Place chicken, celery, apple, cranberries, nuts, mayonnaise, and sour cream in a large bowl. Mix until well combined. Taste and add salt, pepper, and lemon juice if needed. 

Serve immediately. Store any leftovers in the refrigerator.

Apple Brie Grilled Sandwich

This is my version of Skinny Taste’s sandwich. I added some mustard and used thinly sliced apples.

  • 4 slices of bread
    1 Apple sliced thin
    TJs light brie or other soft cheese (remove the ribs if using brie)
    Fig spread
    Dijon
    Butter

Spread fig spread on 2 slices of bread, top with thinly sliced apples and brie, spread Dijon on the other two slices and top with thinly sliced apple, and sandwich together. Spread some butter on the outside of the bread and cook low and slow on a griddle until they outside is toasted and the cheese is melted. Flipping a couple times so it browns evenly. Cut in half and serve.

Serves 2.

Breakfast Bowl


This is a quick and easy whole 30 breakfast – just make sure you eat an extra serving of veggie at lunch or dinner. This is quite tasty and would also work well as a pancake.

Ingredients:
1 ripe banana, mashed
2 eggs
1/2 apples, chopped
1 tsp cinnamon
2 tbsp almond butter
2 tbsp unsweetened coocnut flakes
Coconut oil or ghee for cooking
2 tbsp almond

Whisk together eggs, banana, apple and cinnamon. 

Heat ghee or oil in a small pan over medium heat, add egg mixture and cook until cook through, either like an omelette or scramble.

Too with coconut flakes and almond butter.

Serves 1.p

Langoustine Salad

  
This salad is so simple, perfect for a hot summer night. 

Ingredients:
1 lb cooked langoustines or lobster
8 oz green beans, steamed for 3 minites, cut into 1/2 inch pieces
1 granny smith apple, cut into 1/4 inch dice
1 avocado, cut into 1/4 inch dice
1 c greek yogurt
1 TBSP dijon
1/4 c chives, snipped fine

Whisk yogurt and dijon and a pinch of salt in a large bowl. Gently toss with remaining ingredients. 

Serves 2 – 4.

Chicken Salad

 Patricia Wells does it again with this tasty chicken salad!

Ingrediets:
1 c greek yogurt
1 tsp curry powder
1 TBSP lemon juice
Salt and pepper
1 1/2 c celery, diced
1 lb cooked chicken, cubed
1 granny smith apple,diced

Combine all ingredient in a large bowl. Serve on bread or lettuce.

Serves 4.

Apple Galette

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This is from Bon Appetit. It’s a quick and easy dessert that looks impressive and tastes heavenly.

Ingredients:
1/4 c salted butter
1 vanilla bean, split lengthwise
All-purpose flour (for dusting)
1 pound baking apples, scrubbed, sliced 1/8″ thick
3 TBSP dark muscovado or dark brown sugar
1 egg
1 TBSP granulated sugar

Tart Dough:
1 TBSP sugar
1/2 tsp salt
1 c flour
6 TBSP chilled unsalted butter, cut into pieces
1 egg, beaten to blend

Pulse sugar, salt, and 1 c flour in a food processor. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and pulse a couple times until dough just comes together.

Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.

For the galette:
Place a rack in middle of oven and preheat to 375°.

Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5-8 minutes. Remove pan from heat and remove pod.

Roll out dough on a lightly floured surface into a rough 14×10″ rectangle about 1/8″ thick.

Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1 1/2″ border.

Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.

Beat egg with 1 tsp water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40-50 minutes. Let cool slightly on baking sheet before slicing.

Serve with whipped cream.

Serves 6 – 8.

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