Tarragon Chicken Salad

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.

      Peanut Sauce

      A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
      Peanut Sauce
      Print Recipe
        Servings Prep Time
        1 1/2 cups 15 minutes
        Cook Time
        10 minutes
        Servings Prep Time
        1 1/2 cups 15 minutes
        Cook Time
        10 minutes
        A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
        Peanut Sauce
        Print Recipe
          Servings Prep Time
          1 1/2 cups 15 minutes
          Cook Time
          10 minutes
          Servings Prep Time
          1 1/2 cups 15 minutes
          Cook Time
          10 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Combine all ingredients in a medium saucepan. Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer (do not boil).
          2. Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
          Recipe Notes

          -The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.

          -The sauce will keep refrigerated in a sealed container for up to a week and in the freezer for a month.

          Easy Homemade Baguettes


          Three Easy Homemade Baguettes are baked golden and resting on a wooden board with a linen kitchen towel.
          Easy Homemade Baguettes
          Print Recipe
            Servings Prep Time
            3 baguettes 4 hours
            Cook Time
            25 minutes
            Servings Prep Time
            3 baguettes 4 hours
            Cook Time
            25 minutes
            Three Easy Homemade Baguettes are baked golden and resting on a wooden board with a linen kitchen towel.
            Easy Homemade Baguettes
            Print Recipe
              Servings Prep Time
              3 baguettes 4 hours
              Cook Time
              25 minutes
              Servings Prep Time
              3 baguettes 4 hours
              Cook Time
              25 minutes
              Ingredients
              Servings: baguettes
              Instructions
              1. In a large bowl stir together water and yeast and allow to ferment for about 10 minutes until foamy.
              2. Add 2 3/4 cups of flour and stir until moisture is absorbed. Cover with plastic wrap or clean kitchen towel and allow to rest for 20-30 minutes to allow the flour to hydrate.
              3. Flour your work surface with a sprinkle of the remaining flour. Dump out dough onto your work surface and sprinkle with salt and a tablespoon of flour to knead the dough without it being too sticky. Continue kneading the dough and adding flour by the tablespoon until dough is smooth but still a little tacky, about 8 minutes. Using a bench scraper to lift the dough off the counter helps until it becomes less sticky. The exact amount of flour is dependant on your working conditions and existing moisture in the flour you are using.
              4. Place dough in a large lightly oiled bowl. Cover with plastic wrap or clean kitchen towel and allow to rise in a warm, draft-free area for 60 minutes until double in size.
              5. Remove dough to your work surface and using your fingers push and spread dough to remove air pockets and to shape into an approximate 8"x 6" rectangle. Fold the long sides of the dough into the centre and then fold the top and bottom into the centre. Place the folded dough back into the bowl, seam side down. Cover and allow to rise for 60 minutes.
              6. Preheat oven to 475℉ and place a heatproof pan or cast iron skillet on the rack below your centre baking rack. If using a baking stone, place it in the oven to preheat as well.
              7. Divide dough into 3 equal portions and roll each into an approximate 14" log. Allowing the dough to rest for 60-second pauses between rolling will help the dough relax and hold its shape when rolled. Place shaped logs onto a baguette pan. Alternatively, you can lay logs onto lightly floured parchment that sits on a rimless baking tray. Leave enough space between the logs to pinch the parchment and lift up, creating pleats between the logs. Place rolled kitchen towels on both ends of the parchment to provide support. Cover and allow to rise for 50 minutes.
              8. Using a sharp knife or bread lame, make at least four 4" slashes across each loaf. Add ice cubes to the hot pan in the oven and place baguettes on centre rack above. Bake for about 25 minutes until golden and baguettes sound hollow when tapped. If using parchment, remove towels and pull parchment by the corners to flatten. Place pan in the oven as indicated above onto your preheated baking stone or simply on the middle rack if not using a stone.
              Recipe Notes

              -The exact amount of flour needed is dependent on many factors such as humidity and type of flour. Keep a small portion of flour aside and add by the tablespoon until the dough is smooth yet still tacky.  By all means, use a stand mixer fitted with a dough hook to knead the dough if desired.

              -Use an upside-down baking tray if you do not have a rimless one.

              -A baguette pan is an inexpensive investment that allows the loaves to brown evenly on all sides.

              Wasabi Slaw

              A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
              Wasabi Slaw
              Print Recipe
                Servings Prep Time
                6 cups 30 minutes
                Passive Time
                10 minutes
                Servings Prep Time
                6 cups 30 minutes
                Passive Time
                10 minutes
                A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
                Wasabi Slaw
                Print Recipe
                  Servings Prep Time
                  6 cups 30 minutes
                  Passive Time
                  10 minutes
                  Servings Prep Time
                  6 cups 30 minutes
                  Passive Time
                  10 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. In a small bowl whisk together mayonnaise, sugar, wasabi, vinegar, salt and pepper. Allow the dressing to sit refrigerated for at least 10 minutes or until ready to use to allow sugar to completely dissolve.
                  2. In a large bowl toss together cabbage, carrots and green onion.
                  3. Stir in dressing and serve immediately for a crisp coleslaw. .
                  Recipe Notes

                  The coleslaw with soften as it sits so it is best served immediately after adding dressing. It can be made a couple of hours ahead and tossed before serving if needed.

                  Ultimate Chocolate Almond Granola

                  A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
                  Ultimate Chocolate Almond Granola
                  Print Recipe
                    Servings Prep Time
                    10 cups 25 minutes
                    Cook Time Passive Time
                    50-55 minutes 2 hours
                    Servings Prep Time
                    10 cups 25 minutes
                    Cook Time Passive Time
                    50-55 minutes 2 hours
                    A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
                    Ultimate Chocolate Almond Granola
                    Print Recipe
                      Servings Prep Time
                      10 cups 25 minutes
                      Cook Time Passive Time
                      50-55 minutes 2 hours
                      Servings Prep Time
                      10 cups 25 minutes
                      Cook Time Passive Time
                      50-55 minutes 2 hours
                      Instructions
                      1. Preheat oven to 275℉.
                      2. In a medium saucepan combine almond butter and coconut oil. Heat over low, stirring often until smooth and melted together.
                      3. In a large bowl stir together oatmeal, almonds, cocoa and salt.
                      4. Pour melted almond butter over oatmeal and stir to combine. Add sweetened condensed milk and stir until fully incorporated.
                      5. Spread out evenly onto a large baking sheet.
                      6. Bake for 25 minutes. Sprinkle on chopped chocolate and/or chopped chocolate covered almonds and stir. Return to oven for 25-30 minutes.
                      7. Remove from oven and allow to cool completely at room temperature before breaking apart into clusters. (granola will firm up as it cools)
                      8. Store granola in an airtight container at room temperature or freeze for up to a month.
                      Recipe Notes

                      I like to use a combination of chopped whole almonds and sliced almonds along with chopped chocolate covered almonds and chopped semi-sweet chocolate.  Feel free to use whatever kind of almonds and chocolate you like, they're all delicious.