Fast, easy to fix and very tasty
- boneless skinless chicken breasts
- butter
- olive oil
- onion
- garlic cloves
- chicken broth
- sour cream
“The problem with most broccoli salads is the broccoli – the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they’re raw, keep them away please. So, how to make a broccoli salad if you don’t like raw broccoli? The solution – blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked. In this recipe, the broccoli pairs wonderfully with the toasted almonds, bacon, peas, and onion. The honey and vinegar in the dressing adds some sweet and sour to the mix. Normally I cringe at the thought of broccoli salad, but honestly, this is one of the tastiest salads I’ve ever made, broccoli or not.”
- salt
- toasted slivered almonds
- mayonnaise
- apple cider vinegar
- honey
- olive oil
- crumbled feta cheese
- fresh lemon juice
- chopped fresh parsley
- finely chopped fresh oregano or 1 1/2 teaspoons dried
- angel hair pasta or linguine
- sea or bay scallops
- white wine vinegar
- dry white wine
- heavy cream
- curry powder
- salt & freshly ground pepper
- fresh whole chicken
- teaspoons salt
- pepper
Chicken with gravy. Serve over couscous.
- flour
- white pepper
- chicken
- water
- milk
- cooking oil
- couscous
Great on skillet and grill
- paprika
- onion powder
- cayenne
- white pepper
- black pepper
- dried oregano leaves
- butter
- white sugar