- 12 potato dinner rolls
- 3 large chicken breasts
- 1 large onion
- 3 stalks celery
- 3 /4 cup green grapes, halved
- 1/2 cup dried cranberries
- 3/4 cup toasted pecans, chopped
- 1 teaspoon poppy seeds
- 1/2 cup Duke's mayonnaise
- 1/2 cup sour cream
- 2 tablespoons fresh chopped dill
- 2 tablespoons chopped basil
- 1 tablespoon freshly chopped tarragon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons celery salt
- 1 teaspoon freshly cracked black pepper
Today I write to you from the quiet of my dining room. It’s just me, you and the pretty sunflowers in the center of my table.
The sun is shining a bit today. We’ve seen little sun this summer here in Raleigh, NC and so I am soaking it in.
Isabel is enjoying a nap on the back porch.
I am enjoying a cold glass of peach tea. My Irish lass, Brid, told me yesterday that cold tea is never drunk in Ireland.
I never knew that. I love learning new things.
In New England we enjoy cold tea and iced coffee. In the south, a good refreshing glass of sweet tea is a staple.
Enjoy the Changes
My guys are getting older; I’m not! I’m 29 and holding…
Nathaniel is getting married in November. Alex is going into his third year of college and my hubby works hard in order to take such good care of us. I really adore my husband.
With everyone away at work and school, I am beginning to get used to the quiet of my home. Although it seemed so different in the beginning, my hubby has grown on me over the years. I like to be busy. I like noise. I like plans. I love people.
Mike is quiet – not loud like me. He’s an engineer and I am his “extrovert.” – smile-
I am slowly learning to embrace and appreciate the time I have to myself after being a stay-at-home mom for 24 years; 18 of those spent homeschooling.
I have always been a lover of the four seasons. I enjoy the changes spring, summer, fall and winter bring. Like the four seasons, I am learning to embrace and enjoy the changes a growing family brings.
I have a sweet daughter-in-love now. That is very nice.
I love having friends over for lunch.
I am a spontaneous person so when I called my friends on Monday asking if they would like to come for lunch on Tuesday I was elated that four could make it.
I get to cook, nest, set the table and enjoy my dear friends around the comfort of my dining room table. I like that.
Yesterday I enjoyed having lunch and chatting with four of my sweet friends: MJ, Brid, Amanda and Julie. Lori we missed you – next time!
We had yummy fruit ‘n nut chicken salad sandwiches, a bacon herb salad with buttermilk ranch dressing and my colossal chocolate chippers.
I allowed myself to have a cookie. I was back at Curves this morning working extra hard although my foot hurt.
The night before I dropped my Cuisinart standing mixture on my foot after baking my cookies. That was a bit unpleasant, okay it hurt a lot, but I did get a lot of attention from my three guys. – smile –
I always like to look on the bright side.
It hurt. I almost said a bad word. Okay, so I DID say a bad word. I SAID it hurt A LOT!
Nate finished baking the rest of my cookies for me. What a great guy!
Fruit ‘n Nut Chicken Salad
In a large pan, bring chicken, quartered onion, celery stalks and water to a boil. Lower and simmer for fifteen minutes or until the chicken has cooked through. Your cooking time will be a bit longer is you are using a bone-in chicken breast.
You can also roast these in the oven. Omit the water and sprinkle with a little olive oil, kosher salt and freshly cracked black pepper.
While your chicken is cooking, place the pecans in a small dry pan over medium heat. Stir constantly until slightly toasted.
Once cooked chop up your chicken.
In a large bowl, combine mayonnaise, sour cream, chopped herbs, garlic and onion powders, poppy seeds, celery salt and black pepper. Add chicken to your mixture. Fold in grapes, cranberries and toasted pecans.
Serve in your favorite buns, on your favorite sliced bread, or on top of a green salad.