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Tarragon Chicken Salad with Grapes and Walnuts
4 cups cubed cooked chicken (about 1 3/4 lbs.) - I used Tyson cooked chicken
1 c. walnuts, toasted and chopped (about 10 minutes in a 350 degree oven) - cool before mixing in salad
1 celery rib, cut into 1/4-inch-thick slices (1 c.)
2 T. finely chopped shallot
2 c. halved seedless red grapes
3/4 c. regular mayonnaise (not light mayo)
3 T. tarragon vinegar
2 T. finely chopped fresh tarragon
1/2 t. salt
1/2 t. black pepper
Mix together all ingredients in a large bowl until combined well.
Note: This salad is best if prepared just prior to serving.
Lemon Yogurt Bread
1 1/2 c. all-purpose flour
2 t. baking powder
1/2 t. kosher salt
1 c. plain whole-milk yogurt
1 1/3 c. sugar, divided
3 extra-large eggs
2 t. grated lemon zest (2 lemons)
1/2 t. pure vanilla extract
1/2 c. vegetable oil
1/3 c. freshly squeezed lemon juice
Glaze
1 c. confectioners' sugar
2 T. freshly squeezed lemon juice
Preheat oven to 350 degrees. Grease an 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 c. sugar, and the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter (using an "s" motion with the spatula), making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 c. lemon juice and remaining 1/3 c. sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the ocnfectioners' sugar and lemon juice and pour over the cake.
Leafy Green Salad with Fruit
16 oz. baby spring mix lettuce
(2) 16oz. can mandarin oranges
1/2 small red onion, sliced thin and rings cut in 1/2 - place in Ziploc bag
(2) 5 oz. dried tart cherries
(2) 6 oz. sunflower kernels
1/ 2- 1 full bottle of Brianna's Poppy Seed dressing
Berry Bread Pudding with Vanilla Cream Sauce
- 1 (16-ounce) French bread loaf, cubed
- 1 cup frozen raspberries (do not thaw)
- 1 cup frozen blackberries (do not thaw)
- 4 large eggs, lightly beaten
- 2 3/4 cups milk
- 1 cup sugar
- 1/4 cup butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 2 tablespoons sugar
Preparation
Arrange half of bread pieces in a lightly greased 11- x 7-inch disposable baking dish. Arrange frozen berries in a single layer over bread. Top with remaining bread pieces.
Whisk eggs and next 6 ingredients until smooth. Slowly pour egg mixture over bread, pressing down with a wooden spoon until bread absorbs mixture. Let stand 20 minutes.
Bake, covered, at 350° for 30 minutes. Uncover, brush evenly with 2 tablespoons melted butter; sprinkle evenly with 2 tablespoons sugar, and bake 30 more minutes or until set. Remove from oven, and let stand 30 minutes. Serve with Vanilla Cream Sauce. Garnish, if desired.
*This can be made the day before and refrigerated.
Vanilla Cream Sauce
- 2 cups whipping cream
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 cup butter
- 1 teaspoon vanilla extract
Preparation
Stir first 3 ingredients together in a saucepan. Add butter, and cook, stirring constantly, over medium heat until butter is melted and mixture begins to boil. Cook, stirring constantly, 3 minutes or until mixture is slightly thickened. Remove from heat, and stir in vanilla. Serve warm.
*This can be made the day before and stored in the refrigerator.
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