Crunchy Chicken Salad

3/4c ± Real Mayonnaise

2T seedy brown mustard

2T white Balsamic vinegar

Salt, Pepper, Garlic seasoning

Whisk these ingredients together in a big glass bowl to create the dressing. Next, add craisins and the remaining chopped ingredients:

1c craisins

12oz. roasted chicken

2 big celery stalks + greens

1 sm.-med. purple onion

8-10 chopped radishes

When combined, serve with cold pasta, over a bed of Romaine lettuce, or as is with a side of colorful, healthy, raw vegetables. . .Lin

Sourdough-Coconut-Chia-Flax-Craisin-Nut Bread Pudding

I think I've finally found my source for Sourdough Bread! Last time I shopped at Costco, I discovered huge loaves of it that seem similar in quality to those I've bought in bakeries.

13oz. sourdough bread

Cut this in cubes then dry in the oven at 250° for about an hour.

In a big bowl, combine the following:

1c chopped pecans

1/2c sprouted pumpkin seeds

1T pumpkin pie spice

1t Himalayan salt

2T chia seeds

2T ground flax seeds

1T Mexican vanilla

1/2c brown sugar

8-10 oz. coconut milk

1T apple cider vinegar

2 Pasture Raised eggs

1c craisins

4oz. total - melted coconut oil and EVOO

Once the bowl of ingredients is well combined, add the dry bread cubes, mix well and quickly, then pour into a 9"x13" glass pan and bake at 400° for 25-30 minutes.

Mmmmm!
This turned out really well, and is probably one of the healthiest bread puddings I've ever made! . .Lin

Sweet-Savory-Crunchy Chicken Salad

Lately, I haven't been cooking as much as usual, nor posting the results. This one turned out really great but I didn't weigh or measure every ingredient, so this is more of an idea than an exact recipe, but hey, it's chicken salad! I've rarely met one I didn't like! Give this combination a try.

8oz. roasted chicken meat
1 can (drained) diced water chestnuts 
4-6 green onions
2 ribs of celery
3 small dill pickles
5-6 lg. garlic olives
a BIG handful of craisins
a BIG handful of walnuts
mayonnaise - to hold it together

Chop or slice the ingredients and mix everything together in a medium glass bowl. For a Chicken Waldorf variation, omit the olives, pickles and craisins, and substitute a couple of your favorite apples, peeled and diced. . .Lin

Fruity Broccoli Salad

Whisk together this dressing in a medium bowl or casserole dish:

2/3c olive oil mayonnaise

1/4c white Balsamic vinegar

a big sprinkle of black pepper

a small sprinkle of garlic salt

1T honey

Add the the broccoli and apple, cut into bite size pieces, then sliced-chopped onion. Stir in the pecans and craisins and fold together with a silicone spatula.

8-10oz. broccoli florets

1/2 lg. purple onion

1 Envy apple

1/2c craisins

3/4c chopped pecans

Refrigerate this before serving. Leftovers, if there are any, will keep several days, covered, in the refrigerator. This salad is great with anything, or just by itself. You could also add a cup or so of roasted, cut up chicken if you'd like. . .Lin

Nutty-Crunchy-Lemony, Chicken Salad with Craisins

Start with the dressing.

In a medium glass bowl, whisk together the following:

3-4T Kalamata Olive EVOO

3-4T Heinz Salad Vinegar

1 lemon - zest and juice

1t ground black pepper

1t Lowry's Garlic Salt w/ Parsley

1/2c± EVOO mayonnaise

Stir in: 1c craisins and microwave for 30 seconds to give them a head start on absorbing the dressing.

Chop and add:

8oz. home-roasted, or deli-rotisserie, chicken meat

1c Kirkland Heart Healthy Mixed Nuts

1-2c chopped celery hearts

1/3 lg. Vidalia onion

2/3c tiny dry pasta - cooked al dente and drained

Gently fold everything together. Serve on Romaine lettuce leaves. I love this salad all year 'round. . .Lin

Garlicky Shaved Brussels Sprout Salad

Here we are, in the midst of a, predicted 8"-16," blizzard, but I suspect we've far surpassed that amount! People are cross-country skiing down my street, into the wind! They're all bundled up, wearing goggles, pulling toboggans filled with small children. . .And I'm craving salad!

I have all the components for one of my 5 Ingredient Salads...but...I also had everything needed for an interesting Brussels sprout salad. And. . .The tiny 'cabbages' won out!

Start by whisking the dressing in a medium bowl then add the fresh garlic:

3T Moroccan EVOO

3T Heinz Salad Vinegar

2t spicy brown mustard

2t Maple syrup

1t lemon pepper seasoning

1 lg. garlic clove minced-smashed into a paste

~ a mortar & pestle works best for this

Add the following to the bowl:

2oz. craisins

1/2c chopped Vidalia onion

1 small celery heart + greens

10oz. thinly sliced Brussels sprouts

Fold everything together and continue to mix until all the chopped vegetables are well coated with the dressing. Heat this in a microwave for 40 seconds to jump-start the blending of flavors. Mix again, then chill a couple hours before serving. This would be great with grilled chicken, lamb chops, steak or salmon. . .Lin

Brussels Sprout Salad

1# Brussel's sprouts - sliced thin
1/3c sprouted pumpkin seeds
1/2c chopped Vidalia onion
1 envy apple - chopped
2/3c craisins
1c shredded Dubliner cheese

Toss everything together and drizzle with Lemon-Olive Oil Dressing. . .Lin

Crunchy Pecan Chicken Salad

I'm mentally creating recipes for the chicken I roasted yesterday. This is the first of three.

I'm also thinking about another Simple Chicken Soup and Chicken-Mushroom Stroganoff. Stay tuned! 😉

6 oz. roasted chicken meat

1/2c craisins - dried cranberries

juice of 1/4 lemon

1c chopped pecans

4 stalks celery

4 green onions

mayonnaise

garlic pepper seasoning

Cut the chicken in small pieces into a medium glass bowl. Add the craisins, chopped pecans, celery and onion. Use enough mayonnaise to hold everything together.

Combine the ingredients gently so as not to crumble the chicken. Add seasonings, and a pinch of sugar if needed. Serve on a lettuce leaf with crackers or make a chicken salad wrap with avocado slices and shredded pepper jack cheese in a flour tortilla. . .Lin

Rhubarb-Craisin-Pecan Muffins

Preheat your oven to 350° In a big bowl whisk together the first ingredients then add the fruit and nuts. Stir well to combine.

3 lg. pasture-raised eggs

3/4c-1c plain, whole milk, Greek yogurt

1/2c light or regular olive oil

1/2c pure organic cane sugar

1c brown sugar

1t-1T pure Mexican vanilla

1-3/4c± chopped rhubarb

zest of 1 grapefruit (lemon or orange)

1c chopped pecans

3/4c craisins

In another bowl, whisk together these dry ingredients.

2c organic all purpose flour

2/3c corn flour

1t each: baking powder, baking soda, salt

1T pumpkin pie spice

Add the dry ingredients to the big bowl, stirring well with a silicone spatula or big wooden spoon. Sprinkle the tops with coarse, turbinado sugar then bake in paper lined muffin tins 25-30 minutes. Make 24 muffins. These are good for breakfast, snacks or dessert, just about anytime, with a big mug hot chocolate, coffee or tea, or a glass of cold milk. . .Lin

Lingonberry, Blueberry-Lemon Chèvre, Romaine Salad and Dressing

This is my version of a salad at a fancy restaurant in the same complex as the condo, that I own fractionally with 7 others. Their menu was posted online and this piqued my interest, It's called Lingonberry and Goat Cheese Salad. I'm at a disadvantage - I've never had their salad, nor is there a photo, but I have most of the listed ingredients and a couple not called for, of course. . .

crisp, washed and sliced Romaine lettuce

*thinly sliced purple onion

a little sliced celery heart

lemon-blueberry chèvre

craisins-dried cranberries

chopped walnuts

Lingonberry Dressing: I have no idea what their dressing is like, but this time I stirred 3T of lingonberries with 2T each of: Mengazzoli Italian white wine vinegar, water, EVOO and 1/2t-1t of fresh ground black pepper. This turned out similar to a really flavorful Raspberry Viniagrette.

Next time I might make a creamy version, mixing the lingonberries with a little mayo, black pepper, and plain Greek yogurt -or- sour cream. A good poppyseed dressing would also be a good base for the warm lingonberries. 

This was a wonderful salad! I can't think of much I'd change *(although, diagonal sliced green onion might be a good swap for the purple onion) I ate the whole salad myself! . .Lin

Crunchy Broccoli Craisin Salad

To make the dressing, combine a 2-3T of lemon juice and the same amount of fruity white Balsamic vinegar, salt, pepper, dry dill, 1-2t sugar, and about 3/4 to 1c of mayonnaise. I don't remember the exact amounts since I made this a day or so ago and didn't write it down, but this is a pretty good guess. Before pouring over the salad, I had to add about 1/3c of water since it thickened up since I made it.

Chop into a medium-large glass bowl:

1 lg. broccoli crown

1 celery heart with greens

1/2 lg. sweet onion

2/3c craisins

2/3c chopped walnuts - optional

I absolutely recommend adding almonds or walnuts, but . . . I forgot to pack mine! With or without nuts, this always turns out so well. It's best when made at least 6 hours in advance and chilled until you're ready to serve. . .Lin

Almond-Craisin Chicken Salad

4-6oz. chicken breast or thigh meat

2T single source EVOO

(you could use a couple strips of finely chopped bacon here if you'd like to add that flavor, and texture, instead of olive oil)

salt and pepper

Usually I only make this from a big, whole, roasted chicken. However, sometimes when a craving hits, you have to get creative.

Cut the chicken into bite size pieces and sauté over medium heat, covered with a splatter screen, until it's snapping and starting to brown. Add a little water. This aggravates the oil and gets the meat to brown a little quicker. Let it sizzle a while then cover to finish cooking for a total of 15 minutes.

Meanwhile, chop the celery and onion and combine the following in a medium size bowl:

1 big celery stalk and greens

1/4 lg. purple onion

1/2c sliced almonds

1/3c craisins

1-2T fruity white Balsamic vinegar

When the chicken is cooked, transfer it AND the hot remaining oil in the pan, to the bowl and stir. Let stand a couple minutes then add enough mayonnaise to hold everything together. Mmmm, I love chicken salad!!! Lin

Broccoli-Craisin Salad

3/4c craisins

1t fresh ground black pepper

1/4c fig white balsamic vinegar

Mix these 3 ingredients in a medium glass bowl first thing, to rehydrate the craisins.

4 green onions

2 med. broccoli crowns

1/2c sunflower kernels

1/2c± mayonnaise

1/2t turbinado sugar

1-2T fresh lemon juice

a pinch of salt

Slice the green onions, separate the broccoli into florets. Finely slice-chop the tender part of the stems. Put onion and broccoli into the bowl. Add the remaining ingredients, gently mix everything together. Refrigerate an hour before serving. . .Lin

Hazelnut Craisin Mango Cake-Bread

Preheat the oven to 350°. Grease a bundt cake pan with butter or coconut oil.

Dust it with hazelnut flour, or use spiced turbinado sugar. This will give the finished cake-bread a crunchy-caramelized crust.

In a large glass bowl, whisk together:

1c oat 'flour'*

1⅓c corn flour

3/4c hazelnut flour

2T pumpkin pie spice

1/2T baking powder

1/2T baking soda

1t salt

*I made oat flour out of quick rolled oats, in my mini food processor. I was originally thinking this would have walnuts, but I discovered I was out of those. The hazelnut flour is made only of ground hazelnuts, so they added a bit of nutty flavor, just not the crunch.

In another glass bowl or large container, whisk together the wet ingredients:

1/2c oat milk

3/4c light olive oil

2T Mexican vanilla

2/3c coconut sugar

2/3c organic cane sugar

3 lg. pasture raised eggs

1½T fig balsamic vinegar

When these are well combined, and fluffy, add the fruit:

3/4c craisins or raisins

1 can drained diced mango

Pour the liquid ingredients into the dry bowl, working quickly; using a silicone spatula; mix everything together, and pour into the prepared pan. Bake 1 hour, cool until at room temperature or cooler, before flipping onto a serving platter ("or it will break apart," says the voice-of-experience) This is a good anytime snack, breakfast or dessert. . .Lin

Spiced Craisin Pear Cake

Preheat your oven to 350°

Butter a bundt cake pan, then sprinkle the entire buttered surface with cinnamon sugar. This gives the entire outside of the cake a great, sweet crunch that caramelizes while baking.

In a large bowl whisk together the dry ingredients:

3-1/2c all purpose flour

1-1/2t baking powder

1-1/2t baking soda

a shake of salt

1t-1T pumpkin pie spice

In another large bowl, using a mixer, beat together:

3/4c soft butter

1-1/3c sugar

When eggs and butter are fluffy, beat in the following: 

4 lg. eggs

2t Mexican vanilla

1-1/4c sour cream

Gently fold in:

4 ripe Bartlett pears, cored and chopped

1c craisins

In a small bowl, combine this, for a pecan crumble topping:

1/2c brown sugar

1t-1T pumpkin pie spice

1c chopped pecans

Once the oven is ready, add the dry ingredients to the butter, egg and fruit bowl, working quickly, blend with a big, heavy wooden spoon or a silicone spatula. Pour 1/3 of the batter into the pan, top with 1/3 of the crumble topping. Repeat ending with a crumble layer.

Bake for 50-60 minutes. Cool, run a knife around the edge of the pan and flip onto a serving plate. This makes a festive breakfast, snack or dessert cake. . .Lin

Apple Pecan Crumble

1/3c all purpose flour

1/3c coconut sugar

1/2c cane sugar

1T pumpkin pie spice

1T ground chia and flax seed

a good shake of salt

1/2c rolled oats

1c chopped pecans

1 stick of cold or frozen butter

Whisk the dry ingredients together in a medium glass bowl. Grate in the butter, mixing it well with everything in the bowl. Use a metal pastry blender if needed. Set this aside while you preheat the oven to 350°, butter a 2-3 quart baking dish and prepare the fruit.

2-3/4# apples - I used Envy and a couple Macintosh

2 whole Cutie type Mandarin oranges

2/3c craisins

several slices of candied ginger

1T Mexican vanilla - optional

Wash and peel the apples. If you'd like, you can just rough peel them, to leave a little color and texture. I did that with the Envy apples but not the Macintosh since those skins are like eating a plastic bag 😑 

Chop-slice them into a large bowl, adding the finely chopped oranges. Toss to coat and bring out the juices, this will also keep the apple slices from browning. Add the craisins and finely chopped ginger. Sprinkle with a couple tablespoons of spiced turbinado sugar, toss again then pour all the fruit into a buttered 8x11x2" glass pan. Top with the pecan, sugar, crumble and bake for 45-50 minutes.

Serve warm or cold. This is good just as is, or with a scoop of vanilla bean ice cream. . .Lin

Crookneck Squash Harvest Bread and Muffins

1c corn FLOUR - not cornmeal

2c all purpose flour

2T ground chia + flax seeds

2T pumpkin pie spice

1t each: salt, baking powder, baking soda

Whisk all the dry ingredients together in a big bowl.

Roasted Winter Crookneck Squash:

My daughter and I grew this one, and the similarly colored Butternut squash, in our little First Year Backyard Garden at her house. I'll probably save the Butternut for soup. I picked up the Red Kuri squash at the Farmer's Market and I'm not sure what that'll become.

For this recipe, I washed the crookneck squash, cit it into a few pieces, scooped out the seeds, then brushed all the cut and inside areas with EVOO and seasoned with Penzeys Smoky 4/S seasoned salt and pepper. Roasted, cut sides down on a parchment lined baking sheet at 375° for 45 minutes then flipped and basted it and baked it for an additional 15 at 400°.

Cool, peel, then weigh out what you need. Serve the rest as a vegetable side dish for dinner, or scrape away the seasoning and mash it up and mix it with your pet's dry food. It's so good for them!

3/4c craisins

1c light olive oil

3 lg. pasture-raised eggs

1# roasted peeled crookneck squash

1c chopped pecans or walnuts

1c organic cane sugar

1/2c coconut sugar

1T dark Mexican Vanilla

Mash the squash with a fork and add all the other ingredients in this group. When well combined, let stand until the oven is preheated to 350°. Line a baking pan with parchment paper and use piper liners in a 1 dozen regular size muffin pan. When the oven is hot and the pans are prepped, Add the squash mixture to the dry ingredients in the big bowl, working quickly, stir and combine well. Pour the batter in the pan and fill the muffin cups. Sprinkle everything with turbinado sugar combined with pumpkin pie spice. 

Bake the muffins for 15-18 minutes, and the muffin-cake for about 25 minutes until the top springs back when touched or it passes the 'toothpick test.' These are sweet and also a little savory. Serve them for breakfast, with a salad for lunch, with meat and vegetables for dinner, or as a snack.

Mmmm, they're good still slightly warm, with a little butter, and your favorite tea! . .Lin

Banana-Craisin-Pecan Yeast Rolls

2 mashed ripe bananas
1 egg
2T melted butter, coconut oil, or olive oil

In a big glass bowl, mash the bananas and stir in the egg and oil, or melted fat.

1/2c golden raisins or craisins

1/3c ground chia + flax seed

1-2t pumpkin pie spice

1t active dry yeast

1t brown sugar

1/2t salt

1/2c chopped pecans

2c bread flour

In a smaller bowl, stir this group together. Add this to the big glass bowl and combine well, using a heavy wooden spoon or silicone spatula, until all the flour is incorporated, the dough is sticky but pulls away from the bowl a little.

Cover and let rest about 1½-2 hours, in a warm place, until the dough doubles in size. I put mine in the oven with the interior light on.

Fold the dough a little, and poke it to release any air bubbles. Transfer it to a floured surface. I like to use corn flour for this. Move the dough around so the entire ball is covered in flour, pat it down flat and cut it into 9 equal pieces.

Flour the surface again, then shape each piece, pulling, folding, then rolling, into a smaller ball. Put these in a 9" square, non-stick, or oiled glass pan. Cover and let rise again until double in size, about 45 minutes this time.

Bake at 375° for 15-20 minutes and savor the scent in your kitchen.  The rolls are not light and fluffy, they're more heavy and. healthy!

Here's what's left after a few were eaten. One on top, cut, buttered, now just awaiting a sprinkle of spiced sugar, and a quick heating in the microwave. Mmmm...

What a perfect fall day this has been. I worked on other 'house things' while making these rolls, listening to a favorite of mine, Ingrid Michaelson. .😊. .Lin

Peanut-Craisin Vegetable Curry

3 stalks celery (save tops for later)

2 big carrots

1 medium 'winter' onion

2T coconut oil

Chop the 'mirepoix' and sauté over medium heat, in a 5 quart pan for a few minutes.

Chop and add the rest of the vegetables shown in the second photo except the tomatoes. Note that I opted for fresh Campari tomatoes instead of the canned shown in the first photo →

Colorful mini bell peppers, 4 med. red potatoes, 5 lg. cloves garlic, 2 big purple shallots, 1½# green cabbage, 1 lg. brown radish

Seasonings: 3±T mild curry paste, ¼t cayenne pepper, 1t fresh ground black pepper, 1t salt, 1t sugar, 1-2T ground cumin.

Add 2c cold fresh water and simmer on low heat until the carrots are tender. Meanwhile, put a covered steamer basket over the pot once it begins to simmer.

Add tomatoes and steam for 3 minutes. Plunge them immediately in a big bowl of ice water. The skins will now peel off easily. Core and peel them, then dice and add to the pot along with the celery greens. 

You can also add 1c roasted-salted peanuts and 1c chopped dried fruit: craisins, apricots, prunes, or golden raisins, or even chopped apple if you'd like. Today it was craisins.

Continue simmering for a total of an hour or so. Stir in 1 can of coconut milk, or coconut cream. Stir, then bring back to a low simmer for just a few minutes before serving. Perfect for a crisp fall day. . .Lin

Walnut Broccoli Brussels Sprout Salad

Measure the following ingredients into a medium glass bowl. Heat them for 20 seconds in the microwave, then whisk well.

1/3c fruity white Balsamic vinegar

2T horseradish mustard

2T fresh lemon juice

1T organic honey

1/3c EVOO

1/2c Mayonnaise

1/2t salt - 1t fresh ground pepper

If you don't want to make dressing, I think a good quality poppy seed dressing or an Asian toasted sesame dressing would be really good!

Cut the top of the broccoli into small florets. Peel and chop the tender part of the stems. Cut the bottoms off the sprouts, take off the first layer of leaves then slice very thin. 

1# broccoli crown

5oz. fresh Brussels sprouts

1 bunch green onions

1c walnuts

1c craisins

~ 1½oz. crisp crumbled bacon - optional

Combine the broccoli and Brussels sprouts with the dressing in the bowl and heat 30 seconds in the microwave. Add the sliced green onions, toss well and let stand 5 minutes to marinate these vegetables just a little. Mix in the craisins and nuts. Toss well to coat everything with the dressing then chill an hour or so to let the flavors blend. Add bacon before chilling, for more flavor, or toss it in just before serving, to keep it crispier. 

I'll make this again! Next time I'll go heavier on the Brussels sprouts! This would pair nicely with grilled shrimp, fish or chicken. Burgers, steak, grilled cheese, mac & cheese, or just by itself as the main course. It's a big bowl full of great cruciferous vegetables, omega 3's. The dressing, craisins, bacon and onion accenting everything perfectly. Dig in and feel The Healthy overtaking your body! 😉 . Lin