Wednesday, November 27, 2013

Sawdust Pie and a Thanksgiving table

I made a couple recipes today to share with family tomorrow. I found both of these on pinterest. I'm hoping the Sawdust Pie is similar to a pie I've eaten at a tearoom here. I haven't been there in years and when I saw this recipe, I thought I had to try!
and 
After I zested the oranges (two small clementines), I added the segments to the sauce.
Here is our table. I may or may not use the red bowls. One guest isn't coming and she usually makes a salad that many eat separately. We are hosting 10...my parents, brother, uncle, and family friends. My boys reminded me that next year we will have to add another chair for the baby. My cup runneth over!
I used chargers from Walmart, Italian Countryside Dinner plates, mixed silverware, and more. 
  Happy Thanksgiving!
I'm linking up with these blogs





Tuesday, November 19, 2013

Herbed Cranberry Pecan Chicken Salad


Sorry for the hiatus, I'm 17 weeks pregnant and have been very, very sick. So smelling foods and cooking fun recipes has not been on the top of my priority list. Taking pictures was definitely not on my list!
I've been a lot better for the past 3 weeks, so I'm hoping the worst is over.

We are beyond thrilled to add a third little one to our family and can't wait to meet him or her in April. I'll find out next month. I'm too much of a planner and with nothing pink in my house, I need to be prepared if God gives us a girl!

As a cook, I don't look forward to the time in my pregnancy when I gag at food smells, food textures and food tastes that I normally love. 
In the fall, I love to use fall flavors and herbs. To this chicken salad, I added dried cranberries, pecans, sage, and thyme. It's not your average salad, but it was really, really good!

Herbed Cranberry Pecan Chicken Salad
2 cooked chicken breasts, shredded
1 cup of peas (I used frozen)
1 cup dried cranberries
1/2 cup chopped pecans
mayonnaise (about 1/2 cup)
1 healthy squeeze of spicy mustard
juice of half a lemon, plus zest
salt 
ground pepper
parsley
thyme
sage
chives
garlic powder
poultry seasoning

For the dressing, I combined the mayo, mustard and lemon. Add chopped fresh herbs if you have them. I used 4 sprigs of thyme, 5 sage leaves and a small bunch of chives. Chop them and add them to the dressing. I added at least 1 tablespoon of dry parsley, 1/2 tsp of garlic powder and poultry seasoning. Salt and pepper to taste. Mix dressing well and add chicken, peas, cranberries and pecans. Refrigerate til ready to eat. Serve with toast or crackers.
Enjoy!
I'll be joining these blog parties!




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