I just made an excellent chicken salad.

1 large can chicken breast or 2 cooked breasts (diced and the fork shredded)
1/2 cup whole almonds pounded to bits or 1/4 cup slivered
1/2 cup dried sweetened cranberries
1 Tbsp Dried or fresh chives
1/2 Tbsp Tarragon (I used crushed dried)
1 tsp dill weed
1 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
Mayo to taste
1 Tbsp red wine vinegar

Mix together. Best if you can chill for an hour before serving. I served it stuffed inside whole wheat pitas with crunchy romaine tucked in each pocket

That sounds mouth watering Lil....must give that one a go for sure!!

Mmmmmmmmmmmmmmmmmmm

Breasts.

yums
 

Seek and find! :cheerlead

Roasted Red Pepper and Ricotta Bruschetta:


½ cup chopped roasted red peppers (see note)
1 Tablespoon finely chopped red onion
1 Tablespoon capers, drained
5 leaves fresh basil, thinly sliced
1 teaspoon balsamic vinegar
8 slices baguette
½ cup whole milk ricotta
Instructions
In a small bowl, combine the roasted red peppers, red onion, capers, basil, and balsamic vinegar. Refrigerate for at least one hour (and up to 2 days) to let the flavors come together.
Preheat the oven to 350 degrees F. (or prepare a grill). If using the oven, spread the baguette out on a baking sheet, lightly brushing both sides with olive oil. Bake until lightly toasted, about 5 minutes. Flip them to toast the other side. (Or toast both sides of the bread on the grill.)
Spread each slice of baguette with a spoonful of ricotta. Top with a spoonful of the red pepper mixture. Serve immediately.

(I don't serve it on the baguette. I press the ricotta in a shallow dish and spoon the peppers over the top. Makes it a more party-friendly dish)

this can be even easier...instead of the flour/milk/sugar..substitute 1/2 a box of butter flavored cake mix sprinkled over the top of the pie filling and dot with butter...bake till golden like above. My makes this over a campfire in a cast iron dutch oven when they go camping.

goulash
 

pork meatballs
(28 oz.) cans crushed tomatoes
1 ((28 oz) can tomato puree
1 bag frozen onion
½ Tbsp minced garlic
2 squeezes of found Gourmet Garden Basil
1Tbsp dried oregano
1/4 c. brown sugar
1 tbsp cinnamon
1 tbps nutmeg

add above to crockpot simmer 8 hours on low

pasta of choice

chesse of choice

layer sauce - pasta - sauce - meatballs - sauce and cheese
back til golden

Zingy Pork Chops
One of my dutch oven meals
Brown 4-6 chops on the grill
In a dutch oven orcovered dish saute
4 strips of bacon chopped
1\2 onion chopped
4 cloves of garlic chopped

In a bowl mix 1/3 cup of soy sauce
1Tps of chili powder
1Tps of. Curry
1tps of hot sauce
3Table spoons of molasses

Place pork chops in the pan on top of the bacon, onion,& garlic
Pore sauce over them and bake at 350 for20 min.

Easiest No-Knead Peasant Bread
adapted from Alexandra Cooks


makes one 9x5” loaf


3 cups all-purpose flour or bread flour
1 ½ teaspoons kosher salt
1 ½ cups lukewarm water
2 ¼ teaspoons sugar
1 ½ teaspoons active-dry yeast

In a large mixing bowl whisk the flour and the salt. Set aside.

In a small mixing bowl (or your glass measuring cup), dissolve the sugar into the water. Gently stir in the yeast. Cover with plastic wrap and let sit for 10 minutes, mixture will be very foamy. Add yeast mixture to the flour bowl. Stir until a sticky dough ball forms. The dough will be very wet.

Cover bowl with plastic wrap and let rise in a warm place until doubled, about 1 ½ hours. (When I’m making bread in the winter, I like to preheat the oven for 60 seconds then shut it off. With the door closed it retains a nice warm [not hot] temperature for the dough to rise.)

Grease a 9x5” loaf pan with nonstick cooking spray or butter (I always use my 1.5qt Pyrex loaf pan. I like to be able to keep an eye on that golden crust through the glass.) Preheat oven to 425°.

Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve released the excess air in the dough. Using the forks, scoop the dough into your prepared baking pan. It’s best to scoop it up fast and plop it in the bowl in one fell swoop. Let the dough rise for about 30 minutes or until it has risen to just above the top of the loaf pan.

Bake for 10 minutes at 425°. Reduce the heat to 375º and bake for 22 to 25 minutes longer, until crust is a nice golden brown. Remove from the oven and turn the loaves onto cooling racks. Cool in the loaf pans for 10-15 minutes before turning out onto wire racks to cool completely.

I make a similar bread in a preheated cat iron dutch oven. Yum

trying the bread with a mix of corn meal and flour this time and some rosemary

They all sound so yummy!!!

Wasn't there a 'Pixie Cookbook' in the making years ago? Whatever happened to it? Did it get put together?

Not as I remember, but it sounds like a project for you.

Also we need a thread on the best outdoor snacks.

This could be a Teddy Bear's Picnic. :)

There is a recipe book thread started by sugarsprinkles ages ago. I just gave it a much needed bump.

Not for me. I wouldn't know where to begin.

Maybe BIBI?

Nah, without the Teddy Bear, it's just a picnic.