Beachboy loves salad.   Well, he loves salad if it is comprised only of vegetables, that is.  By vegetables, I mean the ordinary ones.  Even the lettuce has to be simple. 

In an effort to be more reasonable about what we eat, I’ve been trying to cook more nourishing foods instead of just stuff that sounds good to us. 

That’s how all of the spinach ended up in the fridge.  Beachboy doesn’t eat spinach, but he did last night.  As he took his last bite of the salad, he said, “That was a very pleasant surprise!”  I wish you the same luck with your eaters.

Fruited Spinach Salad for Two

  • 1 large boneless, skinless chicken breast– coat, dredge, and saute
  • Roughly 1/2 cup salsa (marinate chicken overnight and mix remaining salsa with honey for coating chicken)
  • Roughly 2 Tb. honey, divided
  • Plain bread crumbs (for coating chicken before sauteeing)
  • Fresh baby spinach
  • 1 small sweet onion (or red)
  • 1/2 Granny Smith apple, thinly sliced and cut into bite size rectangles
  • 1 handful of fresh pecans, toasted (to be served warm)
  • Crumbled Feta cheese with Cranberries (You can get this at Kroger)
  • Brianna’s Blush Wine Vinegerette
Advertisements

Thanksgiving was, well, an adventure.  Beachboy and I had a house filled beyond capacity as 13 of us piled inside for 4 days.  That’s a lot of mouths to feed, especially when you’re making all the food alone. 

((We had planned Thanksgiving as a day-after celebration to be held at a local park, but the weather had other ideas– namely rain.  Nonetheless, we needed a picnic menu to feed a crowd))

What does one make for a southern style holiday the day after said holiday?  Needing a hearty side, I dug through my recipe pile and pulled out a simply written recipe I’d snagged from a Georgia Peach in 2001 while she was a host-family for my church’s inner-city ministry project. 

It was a hit, just as I remember it being at the Peach’s house, so I’m passing it along to you.  Enjoy the simplicity of her ‘from memory’ recipe. It will be typed as written.  (Trust me, you can’t mess this up.)

Potato Salad

  • 4 lbs. New Potatoes
  • 4 Ribs of Celery
  • 1 Small Red Onion
  • 1 1/4 tsp Lowery’s Season Salt
  • 2 tsp. Salt
  • 1 tsp. Coarsely Ground Pepper
  • 1 1/4 cup Sour Cream
  • 1/2 cup Mayo
  • 1/4 cup Red Wine Vinegar

Use new potatoes–do not overcook.  Chop celery and onion.  Mix all ingredients–best if it sits overnight.