This colorful, delicious, and simple bean salad recipe is loaded with vegetables and perfectly balanced with a light, tangy dressing.
When you bought self-rising flour to make Beer Bread, did you portion out the remaining flour into ziploc bags, add sugar, and freeze in ziploc bags for easy access?
If you did, there is a pizza-in-the-making waiting for you.
If you didn’t, I’m disappointed in you, and now you don’t get to enjoy pizza with the rest of us. Go sit at the table and think about what you’ve done.
It is amazing to me how fads come and go.
In my brief time on this earth (eye roll inserted here), eggs have gone from being an everyday breakfast staple, to a big-time no-no at any meal, to a powerhouse of nutrition.
When I was a kid, a big bowl of scrambled eggs was passed around the breakfast table. Yes, we almost always ate all three meals together, sitting at a table, with no television or telephone. Notice I said “telephone” not “phones”. And the telephone was attached to the wall by a cord. If it rang, no one wanted to even look at it because if you did, you had to get up from your chair to answer it. By the time you returned to the table, the eggs might be all gone (I grew up with brothers).
Gyro … tzatziki … words that make my mouth water. But how DO you pronounce these words?
Wait for it …
Wrong … every time!
Well, for most of us it’s true. There are American pronunciations and Greek pronunciations. After a little web-searching I have decided to pronounce gyro (when referring to the sandwich) “yee-roh” and tzatziki “sat-zee-kee”. At least I know it is close enough to be understood when I want to order the Greek god of sandwiches!
It is time to reap the great benefits of leftover Roast Chicken. My husband’s favorite way to polish off leftover chicken is this salad. Now there are lots and lots of salad recipes using chicken and pasta. This one came from my cousin, Sherry, when I was a poor college student and would occasionally drop by her house to get away from the dorms, talk with her and her husband and play with their four great kids. My timing was pretty perfect… dinner time! This was what she was making on one of those days. I always think of her when I make this.
Yesterday’s post was on roasting chicken and I promised to share some ideas to help you get the most from your leftovers. The first thing was to remove and refrigerate or freeze most of the meat for sandwiches, salads, casseroles or soup. My next recommendation is to make your own stock for your soup or for use in recipes that call for broth/stock.
Notice I used, and many people do, “stock” and “broth” interchangeably. There is a difference (although when I buy it in the grocery store, I don’t notice much difference): “stock” is made by cooking the meat and bones (and sometimes vegetables) in water extracting the fat from the meat and skin as well as the gelatin from the bones. The stock will tighten up when chilled, thanks to the gelatin. When it is warmed up again, it will return to its liquid. Stock also has a more intense flavor to it than broth.