I think chicken salad is one of those dishes that gets a little bit of a bad reputation. Whether it’s because your great aunt’s recipe had a real problem with the chicken to mayonnaise ratio (I am in no way referring to any of my great-aunts) or you hate how people chop celery up into their version (I am with you there!), I just don’t see a ton of people raving about their love for a good chicken salad. This is sad because chicken salad is just a great black canvas! You can really stir in whatever you want, and you’ve still got chicken salad. Got some leftover chives? Throw ’em in! Craving some bacon bits? Mmmm… bacon chicken salad! Fridge is full of fruit? Rumor has it that grapes and apples go great in chicken salad!
This chicken salad that I made for my lunches this week took no time to throw together and is packed with flavor. No bland chicken salad for me this week! I’ve been eating it on a pita with a few slices of cucumber. As I’m sitting here enjoying this version of a classic, I’m wondering why I haven’t been eating chicken salad more often.
Zesty Chicken Salad
- 1 1/2 lb chicken breast
- 1/3 cup plain greek yogurt
- 2 tbsp Frank’s hot sauce
- 1/2 packet (~1.5 tbsp) dry ranch mix
- 1 tbsp white wine vinegar
- Cook chicken however you prefer (or use leftovers or store bought rotisserie chicken). We baked ours, seasoned with a little black pepper.
- Chop or shred the chicken in a large bowl.
- In another smaller bowl, stir together all of the other ingredients. Season with a little extra pepper if you’d like.
- Combine the chicken with the rest of the ingredients. Stir to coat the chicken thoroughly.
- Refrigerate if not eating immediately.
Sometimes writing a blog post is hard. Sometimes we just can’t think of a lot to say. This is how the conversation about this recipe went…
“Ally, not everything we make is so enlightened that I have a lot to say about it.”
If we’re posting it, it tasted good – trust us.
Basic Braised Beef Brisket
- 2 tbsp oil (we used truffle oil for extra deliciousness!)
- 3oz minced shallots (~3-4 bulbs)
- 8 cloves garlic, minced
- 6oz carrots, chopped
- 2 large sprigs of rosemary
- 1 1/2 tbsp tomato paste
- 1 1/2 lb beef brisket
- 1/2 bottle (~1 2/3 cup) dry red wine
- 1/2 cup beef stock
- Salt & pepper
- In a large dutch oven, heat the oil. Meanwhile, preheat oven to 300 degrees.
- Season the brisket with salt & pepper. Sear brisket until browned on all sides. Remove brisket to the side.
- Add garlic and shallots to the dish. Cook, stirring occasionally, for ~5 minutes until softened and fragrant.
- Now add in the carrots and tomato paste. Stir together. Cook another ~5 minutes.
- Now deglaze the dish with the wine. Make sure to scrape up all of the delicious brown bits stuck to the bottom.
- Add the stock and rosemary sprigs. Return the brisket to the dish. Just the top should be exposed.
- Bring the liquid to a simmer and then cover. Transfer to the oven.
- Braise for ~ 1 1/2 hours, then flip the meat over. Braise for another 1 to 1 1/2 hours.
It’s that time of the month again… end of the month treats! If it weren’t for end of the month/end of a rotation treats, this blog would pretty much never have any dessert or baked goods on it. [Check out some of our previous end of the month treats, like… Strawberry Streusel Bars, Mint Chocolate Bars, or Sweet & Salty Snack Mix!]
We don’t eat candy a whole lot, but Reese’s Pieces are pretty high up on my list of favorites! I love anything that’s peanut butter and chocolate. Which makes it all the more shocking that I’ve had this recipe saved for awhile and haven’t made it until today. This no-bake dessert is really quite simple to put together. Two tips though, so you can improve from our learning experience. They should be kept refrigerated until before serving – while still delicious, when they’re room temperature, these bars will fall apart in your hands a bit. (Not going to lie, they’re amazing when gooey like this, but kind of hard to serve in public. If you’re sitting on your couch, doing some solo Netflix watching, shoveling treats in your mouth, by all means let them get warm and gooey!) And secondly, don’t refrigerate overnight/for an extended period of time before you cut them. We did this and the chocolate layer is hard to cut – hence our non-uniform pieces you see in the pictures. Should’ve thought of that… but they were delicious despite their appearance! Like we always say… this is real-life blog 🤷
Reese’s Pieces Bars
(Adapted slightly from this recipe)
- 1 cup butter, melted
- 2 cups graham cracker crumbs
- 1 3/4 cups powdered sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 cup + 2 tbsp smooth peanut butter
- 1 cup Reese’s Pieces, divided
- 1 1/2 cups semi-sweet chocolate chips
- Line a 9×13 baking dish with foil.
- In a large bowl, blend the first 6 ingredients – butter through 1 cup of peanut butter. Mix until smooth.
- Gentrly, stir in 1/2 cup Reese’s Pieces. Press into the baking dish evenly. Refrigerate while making the top layer.
- For the top chocolate layer, combine remaining peanut butter with the chocolate chips. Melt the chocolate and peanut butter in a double boiler (or very slowly in the microwave), stirring frequently until well-combined.
- Pour chocolate over top the bottom layer. Sprinkle with remaining 1/2 cup Reese’s Pieces to finish!
- Refrigerate for ~1 hour or until set. Slice to desired size. Keep refrigerated until serving.