Chicken Salad Veronique

As per usual, this recipe is adapted from an Ina Garten recipe (here). It’s highly adaptable if you like more tarragon, less grapes, etc. but is perfectly delicious as described below. Keeps well in the fridge in a sealed container for several days. Serve on a croissant sandwich, atop lettuce, or topping crostini (my favorite).



  • 4 (boneless skinless) chicken breasts (or, just roast a whole chicken)
  • Olive oil
  • Salt & Pepper
  • 1/2 cup mayonnaise
  • 1/4 cup non-fat plain Greek yogurt
  • 1 1/2 tablespoons chopped fresh tarragon leaves
  • 1 cup small-­diced celery (2 stalks)
  • 1 cup green grapes, cut in ½
  • 1/2 cup pecans (or walnuts or almonds), toasted and chopped


Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 25-30 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, shred with two forks (or dice, if you prefer). Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, and pecans. Toss to combine, season with s&p, taste, and adjust seasonings.

Chill and serve.

Szechuan Lambchops with Cilantro Chimichurri

HUGE flavor! Fun to make, impressive to serve, and delicious to eat. Good for a crowd or just as a weeknight dinner. Serve with couscous.

Adapted from THIS recipe.


Lamb Ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • tablespoons white wine vinegar
  • garlic cloves, minced
  • racks lambchops, frenched (can sub other cuts of lamb – adjust cooking time accordingly) 
  • tablespoons cumin
  • tablespoons Szechuan peppercorns
  • tablespoons salt
  • tablespoon coriander
  • 1/4 teaspoon red chili flakes (optional)


Mix soy sauce, oil, vinegar, and garlic. Cut lamb into 6 equal pieces and marinate for 6 to 8 hours.

Heat grill. Mix cumin, peppercorns, and coriander. Mix with salt and chili and sprinkle liberally over lamb. Grill until temperature reaches 140, let rest about 5 minutes, then slice each piece in half. Serve with Cilantro Chimichurri.

Cilantro Chimichurri:

  • 1cup cilantro
  • 2 garlic cloves, minced
  • 1pinch red pepper flakes
  • 1/2 lime, juiced
  • tablespoons jalapeño (seeds removed), chopped
  • tablespoons rice vinegar (or white wine vinegar)
  • 1/3 cup olive oil

Blend all ingredients through rice vinegar, then drizzle in oil with the machine running. Season to taste with salt.

Chicken Pot Pie

A warm and comforting classic that is SO much better when made from scratch.



  • 1 lb chicken, cooked and shredded/chopped (about 2 breasts)
  • 1 cup carrot, diced
  • 1 cup frozen peas
  • 1/2 cup celery, diced
  • 1/2 cup onion, diced
  • 1/4 cup butter
  • 1/3 cup flour
  • 1 3/4 cup chicken stock
  • 2/3 cup milk or cream
  • 1/2 tsp celery salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp dried parsley (sub fresh if available)
  • 1/4 tsp dried thyme (sub fresh if available)
  • 1 (9-inch) unbaked pie crust
  • 1 egg


Preheat oven to 400 degrees F. Set the pie crust out to come to room temp (if using the refrigerated kind).

In a large skillet, melt the butter over medium heat. Add the carrot, celery, and onion. Sautée until tender, about 15-20 minutes. Sprinkle over the flour, and cook until the flour has been incorporated into the butter and has started to brown slightly, about 5 minutes. Add the chicken stock and stir to combine. Cook, stirring frequently, until the sauce has thickened. Add the peas, chicken, milk, celery salt, pepper, garlic powder, parsley, and thyme. Stir to combine and cook until thickened, adding more milk if needed. Taste and adjust seasonings.

Lightly grease an 8″x8″ baking dish (or other dish about that size – you can even just use the same cast iron skillet you cooked everything in!). Pour in the pot pie filling, and top with the pie crust. Whisk the egg until frothy and brush on top of the pie crust. Cut several slits for steam to escape, and sprinkle with flaked sea salt. Place in the preheated oven for about 30 minutes, or until the pie crust is browned. Cool slightly, and serve.


  • Rice makes a great side with this pot pie, as it provides an excellent medium for sopping up the delicious filling.
  • You don’t have to use a pie crust as the topping – biscuits, crushed crackers, puff pastry, and crescent rolls all make nice toppings, too.
  • If you’re tight on time, just substitute frozen veggies for fresh. My grocery store (and probably yours, too) sells a nice mix of frozen carrots, peas, corn, and lima beans that is just delicious in this recipe. Simply make the roux first (butter, flour, broth) and then add the veggies with the chicken.

Elderflower Champagne Punch



1 (750-ml) bottle Brut champagne or dry sparkling wine, chilled
1 cup of elderflower liqueur, like St. Germain
1 (12-ounce) can of club soda or seltzer water, chilled
1 cup sliced strawberries


In a large punch bowl or pitcher, combine all of the ingredients and stir. Add ice (if using a punch bowl, definitely use an ice ring – instructions here). Pour into glasses and scoop a few strawberries into each glass.


  • The recipe can be made without the club soda, but cut the elderflower liqueur by 1/4 cup.
  • The strawberries can be removed completely or you can substitute other fresh berries, sliced peaches, or other fresh fruit.
  • To make just one cocktail, combine 1 ounce of elderflower liqueur and 3 ounces of chilled Champagne with a few sliced strawberries.

Recipe adapted from The Kitchn blog.


Quick Yeast Rolls

Fairly quick, very easy, and yields delicious, soft dinner rolls. They’re slightly sweet, and remind me of (less sweet) King’s Hawaiian Rolls.



  • 2 tablespoons shortening (plus more for greasing the pan)
  • 2 tablespoons white sugar
  • 1 cup hot water
  • 1 (.25 ounce) package active dry yeast
  • 1 egg, beaten
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour


  1. In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size (about 30 min – 1 hour).
  2. Grease a pie plate (or cake pan) with shorting. Divide the dough into about 8 rolls, arrange in plate, and allow to rise again until doubled in size (about 30 min).
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Bake for 12-14 minutes in the preheated oven.
  5. (optional) brush with melted butter before serving.


Fluffy Rice and Chicken

A 1970s classic from my mom’s Betty Crocker recipe box she mailed away for in high school and has been cooking from since. This is one of her favorites.



  • 1 can cream of mushroom soup (of course)
  • 1 soup can of milk
  • 3/4 cup rice (uncooked)
  • 1 can (4 oz) of mushrooms (can sub fresh)
  • 1 envelope onion soup mix
  • 2 chicken breasts, halved (you can really use whatever pieces of chicken you like)


Heat oven to 350 degrees.

Mix together mushroom soup and milk; reserve 1/2 cup of the mixture. Combine remaining soup, rice, mushrooms (including liquid), and half the onion soup mix.

Pour into an ungreased baking dish. Place chicken breasts on top. Pour reserved soup mixture over chicken, and sprinkle with remaining onion mix. Cover with foil, and bake 1 hour. Uncover and bake an additional 15 minutes.

Serves 4


Crispy Catfish with Kale-Farro Salad & Warm Grape Relish

Another delicious recipe from Blue Apron.



  • 2 Catfish Fillets
  • ½ Cup Semi-Pearled Farro
  • 4 Ounces Thomcord Grapes
  • 2 Cloves Garlic
  • 1 Bunch Kale
  • 1 Lemon
  • 1 Bunch Rosemary
  • 3 Tablespoons Almonds
  • 2 Tablespoons All-Purpose Flour
  • 2 Tablespoons Butter


  1. Cook the farro: Heat a large pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
  2. Prepare the ingredients: While the farro cooks, wash and dry the fresh produce. Remove and discard the kale stems; roughly chop the leaves. Peel and mince the garlic. Pick the rosemary leaves off the stems; discard the stems. Remove and discard any stems from the grapes. Roughly chop the almonds. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
  3. Cook the kale: While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the kale and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ½ cup of water and cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has cooked off; season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.
  4. Fry the rosemary & make the grape relish: In the same pan, heat a thin layer of oil on medium-high until hot. Once hot enough that a pinch of rosemary sizzles immediately when added, add the rosemary in a single layer. Cook, stirring occasionally, 2 to 3 minutes, or until pale green and slightly crispy. Leaving the oil in the pan, using a slotted spoon, transfer the fried rosemary to a paper towel-lined plate; immediately season with salt and pepper. Add the grapes to the pan; cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Stir in the almonds and the juice of 2 lemon wedges; season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.
  5. Coat & cook the catfish: Place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat in the flour (tapping off any excess). In the same pan, melt the butter on medium-high until hot. Add the coated fillets and cook 5 to 6 minutes on the first side, or until browned. Flip and cook 1 to 2 minutes, or until cooked through. Remove from heat.
  6. Make the salad and plate your dish: While the catfish cooks, add the cooked kale, lemon zest and the juice of the remaining lemon wedges to the pot of cooked farro. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Divide the salad and cooked catfish fillets between 2 dishes. Top the fillets with the grape relish. Garnish with the fried rosemary. Enjoy!





2 Servings


Est. 800 calories

Five-Spice Chicken and Noodles

So far, this has been my favorite recipe from Blue Apron. Original recipe found HERE.



  • 2 Boneless, Skinless Chicken Breasts
  • 4 Ounces Vermicelli Rice Noodles
  • 4 Cloves Garlic
  • 3 Ounces Cremini Mushrooms
  • 1 Scallion
  • 1 Baby Fennel
  • ½ Bunch Collard Greens
  • 2 Teaspoons Chinese Five-Spice Powder
  • Tablespoons Hoisin Sauce
  • 1 1-Inch Piece Ginger
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Soy Sauce


  1. Prepare the ingredients: Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the mushrooms into bite-sized pieces. Remove and discard the collard green stems; thinly slice the leaves. Peel and mince the garlic and ginger. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Cut off and discard the stems and root end of the fennel; small dice.
  2. Cook the chicken: Pat the chicken dry with paper towels; season with salt, pepper and the five-spice powder on both sides. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan, and loosely cover with aluminum foil.
  3. Start the broth: Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Season with salt and pepper. Add the collard greens and ¾ cup of water (be careful, as the water may splatter). Cook, stirring occasionally and scraping up any fond, 8 to 10 minutes, or until the collard greens have wilted and the water has cooked off.
  4. Cook & dress the noodles: While the vegetables cook, add the noodles to the pot of boiling water and cook, stirring gently to separate, 8 to 10 minutes, or until tender. Drain thoroughly and rinse under warm water for 30 seconds to 1 minute to prevent sticking. Return to the pot. Off the heat, add the sesame oil and toss to coat; season with salt and pepper to taste. Divide the dressed noodles between 2 bowls.
  5. Finish the broth & plate your dish:  Add the garlic, ginger, white bottom of the scallion and fennel to the pan; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the hoisin sauce, soy sauce and 1½ cups of water. Cook, stirring occasionally, 6 to 8 minutes, or until the liquid has reduced in volume by about half; season with salt and pepper to taste. Divide between the bowls of dressed noodles. Slice the cooked chicken; divide between the bowls and top with spoonfuls of the broth. Garnish with the green top of the scallion. Enjoy!



2 Servings


Est. 600 calories

Chili-Chicken Casserole

A 1970s classic from my mom’s Betty Crocker recipe box she mailed away for in high school and has been cooking from since. This is one of her favorites.



  • 16 oz egg noodles, uncooked
  • 1/2 cup onion, chopped
  • 2 tbsp butter
  • 3 cans cream of mushroom soup
  • 1 can (4 oz) pimentos, diced
  • 1 can (4 oz) chopped green chilis
  • 3-4 cups cooked chicken, chopped
  • 8-12 oz shredded cheese (cheddar, monterey jack, etc.)


Heat oven to 350 degrees. Cook noodles according to package instructions. Drain and set aside.

In a large skillet, melt butter and cook onion until translucent. Stir in soup, pimento, and chili pepper.

In a greased 3 quart casserole dish, layer half the noodles and half the chicken; season with salt and pepper. Top with half the soup mixture and half the cheese. Repeat layers.

Bake, uncovered, about 45 minutes.

Serves 8-10.



Lemon Sugar Cookies



  • 1 cup (2 sticks) butter, softened
  • 1½ cups granulated sugar (plus extra for rolling)
  • 1 egg, at room temperature
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon Kosher salt
  • 1 teaspoon vanilla
  • zest of two large lemons
  • 1 tablespoon lemon juice


  1. Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat (don’t skip this step! Spray will not work!).
  2. Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
  3. Stir in flour, baking powder, salt, vanilla, lemon zest and lemon juice. Refrigerate for about 20 minutes to allow lemon flavor to develop and to firm up the dough.
  4. Scoop cookie dough by the tablespoon full and roll into a ball. Roll each dough ball in additional sugar.
  5. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. Bake for 10 to 12 minutes or until lightly browned.