Tarragon Chicken Salad

by | Jul 30, 2019 | CHICKEN, LUNCH, SALADS | 0 comments

Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
Tarragon Chicken Salad
Print Recipe
    Servings Prep Time
    2 1/3 cups 15-20 minutes
    Passive Time
    15 -120 minutes
    Servings Prep Time
    2 1/3 cups 15-20 minutes
    Passive Time
    15 -120 minutes
    Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
    Tarragon Chicken Salad
    Print Recipe
      Servings Prep Time
      2 1/3 cups 15-20 minutes
      Passive Time
      15 -120 minutes
      Servings Prep Time
      2 1/3 cups 15-20 minutes
      Passive Time
      15 -120 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Add all ingredients to a medium size bowl starting with 1/3 cup of mayonnaise. Stir gently until combined adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.
      2. Cover and refrigerate for at least 20 minutes and up to several hours to allow flavours to meld.
      Recipe Notes

      -The tarragon flavour will become more pronounced the longer the chicken salad sits.

      -A precooked roaster chicken that has been chilled works wonderfully.

      Rustic Potato and Sausage Soup

      by | Dec 19, 2018 | GLUTEN FREE, SOUP | 0 comments

      Rustic Potato and Sausage Soup
      Print Recipe
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Rustic Potato and Sausage Soup
      Print Recipe
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
      2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
      3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
      4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.