We baked a quiche lorraine and salad with dijon vinaigrette. Not sure where the store is getting tomatoes right now, none are ripe locally. Today's order is actually pretty flavorful. SO made the pie crust which I think is the hardest part of the meal to put together.
I just love a a classic Quiche Lorraine
Whiska...I wish I could share some of our home grown tomatoes with you.
I did my classic chicken salad from scratch tonight rather than the shortcut way with leftover chicken. It just doesn't get better than this, if I do say so myself. This is the slightly revised addition I posted here several years ago.
My Company Chicken Salad .
.(revised)
3 large chicken breast halves with skin on, bone in.
Lawry's Seasoned Salt
1 cup bias cut celery
4 bias cut green onions (some green)
1 cup frozen peas, rinsed in warm water to defrost
2 cups seedless red grapes, cut in half
1 cup of sliced or slivered almonds, pecans or sunflower seeds work too.
Dressing~~
3/4 cup Best Foods Mayo (Hellman's)
1/2 cup sour cream
1 Tbs. Chicken bullion granules or mashed BBB chicken base.
1/2 tsp. fresh ground black pepper (6 or 7 grinds)
1/2 tsp. Accent
1 Tbs. of Singapore Seasoning, (or more) to taste.
It's wonderful. From (My Spice Sage) look to see the ingredients.
Juice of 1 lime (if you have it)
The most important part of this recipe is the
preparation of the chicken.
Sprinkle the breasts
liberally with Lawry's Seasoned salt, and convection roast on a broiler pan at 425 degrees till a breast is tested at 145 degrees with a remote or instant thermometer Allow them to cool. Finger shred (important) the chicken meat, along with the crispy skin and discard the bones or save for stock. Combine with the rest of the ingredients and toss with the dressing and chill well. Serve on plates surrounded by small hearts of Romaine spears. They are great for scooping the salad.
This is even better done ahead and served the next day after everyone gets to know each other.