Friday, July 27, 2012

Arby's Grilled Chicken and Pecan Salad

2 1/2 c grilled chicken breast cut into small pieces
1 c sliced red grapes
1 c diced red apple
1 c chopped pecans
1/2 c chopped celery*  (we don't use)
1/2 to 3/4 c mayonnaise
1 T lemon juice (juice of one lemon)

1. In a medium sized bowl add diced apple and 1 T lemon juice. Stir lemon juice into apples, coating them well. This will help keep the apples from turning brown.
2. Add chicken through pecans. Mix well.
3. Add mayonnaise. Salt and pepper to taste.
4. Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving.

In my opinion: Oh, I loved this. We put it on onion roll buns and served it with salad. This one goes on my favorites list.

Mario Batali's Braised Chicken with Potatoes and Tarragon

  • 1 3-pound whole chicken (broken down into 8 pieces)
  • Coarse Salt
  • 2 tablespoons Canola Oil
  • 8 cloves Garlic (thinly sliced)
  • 2 Cups Water
  • 1 pound Halved Red Bliss or New Potatoes
  • 1 tablespoon Dried Tarragon
  • 2 tablespoons tomato paste
  • 1 red onion (sliced)

  • Preheat oven to 450.

    1. Break down chicken into 8 pieces and season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet.

    2. Add garlic and onion and sauté till golden. Add potatoes, tomato paste and season with salt. Add water to pan. Bring to a boil. Add tarragon to liquid. Return to a boil, then lower heat to a high simmer.     

    3. Cook until potatoes are tender and chicken is cooked through, about 30-40 minutes. Serve immediately.

    In my opinon: This was really good. I hope you have a BIG skillet, this was hard to squeeze in. Also, the directions never say to put it in the oven so we didn't. I guess you could assume that step 3 is to place this in the oven.

    Crock Pot Cube Steak and Gravy

    found on Pinterest

    Family pack of cube steak
    2 cans cream of mushroom soup
    1 envelope onion soup mix
    3/4 c water
    salt and pepper to taste

    Place all ingredients in CP. Cook on low all day. Serve over rice or mashed potatoes.

    In my opinon: This was as easy as they come to make, you just dump it all in. My kind of prep! The flavor wasn't bad, just not anything I'm dying to make again. A friend of mine said her niece loved it and makes it often. Different taste buds, I guess.