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.

      Mini Cornmeal Sausages with Creamy Honey Mustard


      Mini Cornmeal Sausages with Creamy Honey Mustard
      Print Recipe
        Servings Prep Time
        48 pieces 30 minutes
        Cook Time
        30-40 minutes
        Servings Prep Time
        48 pieces 30 minutes
        Cook Time
        30-40 minutes
        Mini Cornmeal Sausages with Creamy Honey Mustard
        Print Recipe
          Servings Prep Time
          48 pieces 30 minutes
          Cook Time
          30-40 minutes
          Servings Prep Time
          48 pieces 30 minutes
          Cook Time
          30-40 minutes
          Ingredients
          Cornmeal Sausages
          Creamy Honey Mustard
          Servings: pieces
          Instructions
          Creamy Honey Mustard
          1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
          Cornmeal Sausages
          1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
          2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
          3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
          4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
          Recipe Notes

          -use a deep fryer if desired.

          -I found cocktail sausages at Costco.

          -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

          -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

          Cranberry Pork Rib Roast


          Cranberry Pork Rib Roast
          Print Recipe
            Servings Prep Time
            6-10 people 30 minutes
            Cook Time Passive Time
            120 minutes 20-30 minutes
            Servings Prep Time
            6-10 people 30 minutes
            Cook Time Passive Time
            120 minutes 20-30 minutes
            Cranberry Pork Rib Roast
            Print Recipe
              Servings Prep Time
              6-10 people 30 minutes
              Cook Time Passive Time
              120 minutes 20-30 minutes
              Servings Prep Time
              6-10 people 30 minutes
              Cook Time Passive Time
              120 minutes 20-30 minutes
              Ingredients
              Servings: people
              Instructions
              Pork Rib Roast
              1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
              2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
              Cranberry Apple Sauce
              1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
              2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.

              Fennel and Shrimp Potato Salad


              Fennel and Shrimp Potato Salad
              Print Recipe
                Servings Prep Time
                6-8 people 25 minutes
                Cook Time Passive Time
                10-12 minutes 1 1/2 hours
                Servings Prep Time
                6-8 people 25 minutes
                Cook Time Passive Time
                10-12 minutes 1 1/2 hours
                Fennel and Shrimp Potato Salad
                Print Recipe
                  Servings Prep Time
                  6-8 people 25 minutes
                  Cook Time Passive Time
                  10-12 minutes 1 1/2 hours
                  Servings Prep Time
                  6-8 people 25 minutes
                  Cook Time Passive Time
                  10-12 minutes 1 1/2 hours
                  Ingredients
                  Servings: people
                  Instructions
                  1. In a large pot, cover potatoes with 1" of salted water. Simmer until potatoes are just tender, approximately 10-12 minutes. Drain and rinse with cold water until cool to the touch. Drain well and chill potatoes until completely cold.
                  2. In a small bowl, whisk together mayonnaise, sour cream, white wine vinegar, mustard and salt and pepper. Cover and refrigerate until needed.
                  3. Trim bottom off of fennel bulb and pluck off fronds. Cut bulb in half, removing outer layer if needed to clean it up. Cut each half in half again and thinly slice each quarter including stems until you have approximately 1 1/2 cups. Save a few fronds for garnish and coarsely chop remainder.
                  4. Pat shrimp dry with a paper towel and combine with potatoes, sliced fennel, fennel fronds and green onions. Add dressing and toss to combine. Chill for at least an hour and adjust salt and pepper to taste. Garnish with fennel fronds and serve.
                  Recipe Notes

                  Makes a generous 4 cups of salad.

                  Wilted Spinach Tomato Salad


                  Wilted Spinach Tomato Salad
                  Print Recipe
                    Servings Prep Time
                    6-8 people 25 minutes
                    Cook Time
                    25 minutes
                    Servings Prep Time
                    6-8 people 25 minutes
                    Cook Time
                    25 minutes
                    Wilted Spinach Tomato Salad
                    Print Recipe
                      Servings Prep Time
                      6-8 people 25 minutes
                      Cook Time
                      25 minutes
                      Servings Prep Time
                      6-8 people 25 minutes
                      Cook Time
                      25 minutes
                      Ingredients
                      Crutons
                      Salad
                      Servings: people
                      Instructions
                      Croutons
                      1. Preheat oven to 350℉. In a large bowl toss together bread cubes, dill, salt and pepper. Drizzle with oil and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once. Remove from oven and set aside until ready to use.
                      Salad
                      1. Place spinach in a large bowl. Whisk together mustard, apple cider vinegar and olive oil in a small bowl and set aside.
                      2. In a medium size skillet fry bacon until starting to crisp and most of the fat has rendered. Scoop out bacon with a slotted spatula to a paper towel lined plate, leaving approximately 3 tbsp of bacon fat in the pan. In same pan over medium heat sauté garlic in bacon fat until fragrant, about 1 minute. Add red onion and sauté for 1 minute. Stir in cherry tomatoes and cook, tossing often for 1 minute. Pour in dressing and add bacon, stir to combine Pour over spinach while hot and toss to coat the spinach. Season with sea salt and cracked black pepper. Garnish with shaved cheese, croutons and fresh dill. Serve immediately.
                      Recipe Notes

                      Add grilled shrimp or chicken for a complete meal.  Makes 6-8 side servings or 4 main course servings.