Now, here’s a blast from the past. Do you remember Hot Chicken Salad AKA Baked Chicken Salad? It was a popular recipe in the 1950s and 1960s and makes at least one appearance in every one of my old cookbooks. No wonder! It's yummy and easy. My husband, who pretends he doesn't like chicken salad because it's “girlie food”, even likes it. Every time I say I'm going to make it, he turns up his nose, but I always see him going back for seconds. And thirds. What's not to like? It has a crushed potato chip topping, for heaven’s sake.
This version of slow cooker Mississippi Pot Roast recently appeared on the cooking website of the New York Times. Refined by Sam Sifton, it’s a somewhat healthier way of cooking a recipe that has been a favorite on Pinterest for many years. Somehow, I’d never heard of it before, which surprised me since I peruse many of the home cooking sites that show up on Pinterest. I’ve seen “Marry Me Chicken” show up about a thousand times, for example. And I’ve never tried it either. But once I read the pot roast recipe, it sounded so appalling that I couldn’t wait to try it!
Here is another wonderful recipe taking full advantage of the last of the year’s cherry crop. Right now, there are still Canadian cherries in the stores. Make haste, though, because they may not be around much longer. This terrific recipe from Eating Well magazine is simple, delicious and healthy. It’s also great for the grill and could be your Labor Day cookout recipe.
When I first found this recipe on-line (myrecipes.com), I knew immediately that I had to make it. It was too bizarre not to try! A pecan pie inside of a cheesecake? I thought of Turducken, the duck inside of a turkey. This concept seemed equally strange, yet had the potential to blow other Thanksgiving dessert options out of the water. Mind you, I had already decided to make my husband’s favorite Pumpkin Cheesecake, so charting a new course for Thanksgiving filled me with trepidation. The Pumpkin Cheesecake, from an ancient Bon Appetit magazine, had long been a Thanksgiving mainstay. However, I described the Pecan Pie Cheesecake to my husband and he was as intrigued as I was. I promised to make him a Pumpkin Cheesecake for Christmas if he was disappointed. Actually, I lied. I have already decided what I’m going to make for Christmas and it’s not Pumpkin Cheesecake. Pumpkin is something I prefer to leave behind once the Christmas festivities kick into full gear. That meant the stakes were high
(Vicki James) I was remembering our wonderful dining experience at Ramires in Guia, Portugal. Once we returned home, I started scouting for a great Piri Piri chicken recipe to try at home. There are many to be found on the internet, and I perused more than a few. I knew I had hit pay dirt when I found this recipe on a lovely blog by Nelson Carvelheiro. His Piri Piri chicken recipe also includes a photo blog of his sweet Portuguese grandmother making the recipe just as she has every Sunday for years. There is a terrific picture of her with her adorable black and white puppy. You’ll fill your cuteness quotient for the day.
I recently found this crave-worthy recipe on a website called The Pretend Baker. I can’t comment on the legitimacy or lack thereof of her baking skills, but she certainly put together at least one yummy recipe that I am delighted to share. This baked acorn squash is stuffed with apple, mushroom and sausage, and it is truly delicious. We ate it as a main course, but it could also make a great side dish for Thanksgiving. I think it could be adapted easily to suit your own tastes, but here is the original recipe: