There’s chicken underneath all that. I promise.

I have made a quite fine fruit salad. That has chicken in it.

I’d been contemplating chicken salad for a couple of weeks, during much of which time I did not have the leisure time in the kitchen to do much more than make coffee in the morning and grab a sandwich or something for lunch or dinner. The craving was kicked off by a quite excellent chicken salad I had in a restaurant/catering joint a month or so back.

I am picky about chicken salad. I don’t want celery in it, because I don’t like celery. I don’t want bell peppers in it, because I don’t like bell peppers. I don’t want onion in it, because in most cases, I don’t care for raw onion. I want fruit in it. I’m good with nuts in it. And I want the dressing to have a slight sweet-sour taste to it.

Yesterday, I hit the jackpot.

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Fish dinner, with a twist, and in a hurry.

If you’re like me, you hit those nights when you’re tired, it’s getting on toward dinnertime, and nothing you have in the refrigerator sounds like what you want to eat.

That’s where I either reach for the phone to order takeout, or for the freezer to get out some fish.

Fish is just a great go-to when you’re in a hurry. It never takes long to cook; it lends itself to all kinds of different preparations, goes with any number of sides. And if you forget to take it out of the freezer, you can soak it in hot water to thaw it.

That’s what I did the other night, and the result was pretty doggoned good.

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