Monday, March 17, 2014

24 Hour Salad


  • 6 cups chopped lettuce
  • salt and pepper
  • 6 hard-cooked eggs, sliced
  • 2 cups frozen peas, thawed
  • 8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
  • 2 cups (8 ounces) shredded mild Cheddar cheese
  • 1 cup mayonnaise
  • 1 to 2 tablespoons sugar
  • 1/4 cup sliced green onion with tops
  • paprika


Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.
This salad serves 12 to 15.

Lemon Basil Chicken

I know this isn’t the best picture - but it really is good!


Chicken Breasts or tenders - I prefer tenders
2 Tbsp. olive oil
1 Tbsp. minced garlic
1/3 cup white wine
1/4 cup lemon juice
1 large bunch of fresh basil (approximately 1/2 cup diced)
1 tsp. kosher salt
1/2 tsp. pepper

Heat olive oil and add garlic and cook for 1 minute.  Add in white wine, lemon juice and basil.  Stir to a simmer.  Place chicken pieces in the sauce and cover with lid and cook on low heat on stove until done.