salad

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Thursday Tidbit – Honey Lemon/Lime Vinaigrette

Honey Lemon/Lime Vinaigrette

Refreshing light, sweet and tart salad dressing
Print Recipe
Servings: 3 cups
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups Extra virgin olive oil
  • 1 cup rice vinegar
  • 2 lemons, juiced
  • 2 limes, juiced
  • 3/4 cup honey ( more if you like it sweeter)
  • 2 tablespoons sugar or Splenda
  • 1 teaspoon salt
  • 1 tablespoon Dijon mustard
  • parsley flakes

Method
 

  1. Wisk all ingredients together. Refrigerate

Notes

Remember change anything you like but keep the oil to vinegar ratio.
You could use 3/4 cup olive oil and 3/4 cup canola oil.
You could add minced garlic, some herbs for an herbal dressing with less sweetener.
Go for it and let me know your favorite combination.
I do appreciate you, my readers, and love hearing from you.  Thanks for following Tidbits of Joy.  Blesssings. 
 

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Thursday Tidbit:  You don’t have to follow a recipe exactly. You can even change the ingredients.

I know because this past week my best friend, Marcy Howard, and I hosted a Breast Cancer Survivor’s Luncheon.  We served Yellow Squash Bisque, it will be on the blog soon, Chicken Salad, croissant rolls and an amazing dessert that we purchased.  We served the chicken salad on a bed of mixed greens surrounded by grape tomatoes, sliced hearts of palms, sliced cucumbers and freshly shaved Parmesan cheese.  When I thought about the salad dressing I wanted something a little sweet but also with a citrus flavor.  I remembered a Lemon Vinaigrette recipe that we use for Apples of Gold so I started with that.  I added and changed several ingredients but left the oil to vinegar ratio the same.  Changing the ratio could cause your dressing to be too oily or too tart.  I just kept adding ingredients till I got the flavor I liked. Now my taste is probably different from yours you might like it sweeter or maybe not.  Starting with a basic recipe and changing it to your taste makes cooking personal and fun.

The luncheon was such an uplifting time.  Marcy had set her table with a beautiful fall theme.  I love fall colors don’t you? The women at the luncheon were so inspiring with their testimonies and the stories of their journey with breast cancer.  We all know someone who has battled this devastating disease.  Yet at the same time there are so many survivors helping the next one to make it through. They extend hope and peace to each other.  I have not had breast cancer but I was with Marcy every step of the way through her treatment so I am a co-survivor.  I know there are many of you who are doing the same.  Each woman there said they had to depend on God for their strength and that they felt His presence in every decision and treatment they went through.  They were so thankful for the support of their families, friends and fellow Christian brothers and sisters.  Now they are giving back by mentoring other women just starting the journey, they are going back to radiation centers and talking and praying with patients, one young woman is starting a blog to encourage young women to be aware that breast cancer is not just for women over 50.  She was 31 when diagnosed and feels her age group needs a voice and she is seeking God’s direction on how she can be that voice.  I could go on and on how they are using such a hard thing in their life to be such a source of joy now as they help others who are put in their path.  I pray that God through man will provide the cure.

Happy Thursday –– Try the Honey Lemon/Lime Vinaigrette on your next salad and feel free to change it up. It will be “The Best You Ever Made”

PS:  I am so glad to be back blogging.  This year I changed jobs after 27 years at one Dental Office to help a young dentist start a new practice and that has been a big project but I love a project.  Bill and I built a new home and moved the middle of September another great big project so Tidbits of Joy got put on the back burner.    I can’t wait to share pictures of our new kitchen and blog some yummy fall recipes. 

 
 
 
 
 

 

 

 

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Cissy’s Chicken Salad

Cissy's Chicken Salad
The Best I Ever Made

I have been making this chicken salad for many, many years.  I am so happy to share it with you.  It is simple to make and oh so delicious.  I like serving it on a bed of mixed lettuce with hearts of palm, tomatoes, boiled eggs, chunks of cheese or whatever I have in the fridge.  As  you can see,  from the picture I didn’t have much in the fridge this day.  This is one of the favorite recipes of the Apples of Gold Ministry. It is my go to recipe for serving at a ladies luncheon, any kind of shower, picnic or going to an outdoor concert.  As a salad,  with all the yummy sides I like to box it in a to go box for outdoor concerts.  It is a good way to take a whole meal in one container and you can easily pack it in a cooler.  Take along some crusty bread and some of your favorite dressing for the lettuce.  My favorite to serve with it is  homemade Italian dressing.  Then all you need is a dessert that is easy to transport.  You might try my Graham Cracker Cookies.   I am so glad warm weather is finally here.  We had a hard winter  in Atlanta.  But with the warm, sunny days we are all thinking of out door dining and we have lots of great outdoor concerts locally.  Can’t wait to make this meal and go.   Who can you invite for a picnic or maybe just take over a big bowl of chicken salad to a friends house?   Spread some Joy with Cissy’s Chicken Salad.   Enjoy!!!

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I like chicken tenderloins, they are easy to cook and then chop in Small Food Processor
I like chicken tenderloins, they are easy to cook and then chop in Small Food Processor
Slivered almonds that have roasted at 350 degrees for 10 minutes. Brings out the flavor of the nuts.
Slivered almonds that have roasted at 350 degrees for 10 minutes. Brings out the flavor of the nuts.
Measuring cup that makes measuring mayo, honey anything sticky easy. Just Plop out.
Must Have Measuring Cup that makes measuring mayo, honey anything sticky easy. Just PLOP out.
Chop chicken in your handy small food processor.
Chop chicken in your handy small food processor.
Cissy's Chicken Salad
The Best I Ever Made
Chopped chicken, toasted almonds, pineapple tidbits, mayo and dried cranberries ready for mixing.
Chopped chicken, toasted almonds, pineapple tidbits, mayo and dried cranberries ready for mixing.

 

 

Cissy's Chicken Salad

Cissy’s Chicken Salad

Basic Chicken Salad Recipe to start with and then add your favorite items. "Make It Your Own"
Print Recipe Pin Recipe
Servings: 7
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 cups chicken (3 breasts or one 2 lb. bag frozen chicken tenderloins) cooked and finely chopped
  • 1 8 oz can pineapple tidbits, drain off 1/4 of the juice. Use remaining 3/4 in the recipe
  • 1/2 cup mayonnaise (My favorite is Duke's, light or regular)
  • 1 cup sliced almonds of slivered almonds (I like to toast them at 350 degrees for 6 to 8 minutes) Careful they burn quickly.
  • 1 cup dried cranberries (optional)

Method
 

  1. Boil chicken till it test to 180 degrees or boil chicken for 5 minutes turn off and cover with lid. Let set for 20 minutes. This is a good way to cook chicken that will not overcook it or dry it out..
  2. Use small food processor to chop chicken or finely chop by hand.
  3. Combine chopped chicken and remaining ingredients in a large bowl; stir well. Salt to taste
  4. Serve as a sandwich or over a bed of lettuce with your favorite salad items.

Notes

I like to roast the nuts to bring out their flavor.  You can also use pecans or walnuts.
Cool chicken salad to bring out the flavors.
Make it your own by adding some of these suggestions.
1/2 cup finely chopped celery
1/2 teaspoon curry powder along with 1 teaspoon lemon juice
1 tablespoon dried tarragon for a completely different flavor
I would not use curry and tarragon together.  As you can see this is a good basic Chicken Salad recipe for you to start with and then add what your your family would like.  Be creative.
It will be “The Best You Ever Made”    Enjoy 
 
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Pecan Crusted Chicken and Raspberry Vinaigrette

This is such an easy and delicious way to serve chicken, gluten-free as well,  I know you will enjoy it often.  You can serve it on a field of greens with a raspberry vinaigrette dressing, recipe below, as a main meat or as chicken tenders.  Kids love the honey mustard flavor.  I like serving it on a bed of mixed greens and topping it with roasted nuts, either pecans or walnuts, cucumbers, grape tomatoes and mandarin oranges or any type of fruit.  It makes a great meal for a luncheon because you can cook the chicken ahead of time. It is one of the favorite dishes we serve in our Apples of Gold mentoring, cooking and hospitality classes. We serve it as a salad along with Linguine with a tomato, lemon and butter sauce, Cheese Biscuits and Chocolate Chip Cheesecake.  I promise to get those recipes out to you. I have cooked these recipes so many times, but have no pictures.  Therefore, I am preparing all the food we serve for Apples of Gold and photographing them.  My husband, Bill, is loving it, me too!   My hope and wish is that my blog will be a good resource for all our “Applettes”  and for those following Tidbits of Joy. These are recipes that will fit with your busy life but still allow you to make delicious meals with a little flair.  And as always, make more than you need for the meal you are preparing.  I love having some in the freezer for a quick-lunch or dinner when pushed for time, usually on a Monday night before our small group arrives.  

Ingredients
Tidbit Gadget
Small Food Processor for
grinding the pecans

Must Have For Your Kitchen
Honey and Spicy Mustard
Honey and Spicy Mustard
Mix together
Chicken dipped into Honey Mustard Mixture
Honey/mustard coated chicken being coated with pecans
BakedChicken right out of the oven

 

Pecan Crusted Chicken Salad with Raspberry Walnut Vinaigrette

Mixed greens with sliced pecan crusted chicken drizzled with raspberry walnut vinaigrette
Print Recipe Pin Recipe
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

  • 6 boneless chicken breast or 8 tenderloins
  • 1/2 cup honey
  • 1/2 cup spicy brown mustard
  • 1 cup pecans ground
  • mixed salad greens
  • grape tomatoes
  • fresh cumbers sliced
  • strawberries or fruit of choice
Raspberry Walnut Vinaigrette
  • 1/4 cup raspberry vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons finely chopped walnuts or pecans
  • 3/4 cup olive oil

Method
 

  1. Preheat oven to 350 degrees. Spray 9 X 13 baking dish with Pam
  2. In a shallow dish, combine honey and mustard. Stir to mix
  3. In a separate shallow dish, combine ground pecans and salt to taste
  4. Dip chicken in honey mixture, coat in pecan mixture and place in baking dish
  5. Bake 30 to 35 minutes or until chicken is tender. Set Aside
  6. Arrange greens on individual plates and top with sliced chicken. Drizzle with raspberry walnut vinaigrette and serve fruit on the side.
Raspberry Walnut Vinaigrette: In small mixing bowl, combine vinegar, sugar, salt and pepper. Stir until sugar and salt dissolve. Slowly whisk in olive oil. Add walnuts.