Always a crowd pleaser, you can serve it any time of the year. I love adding as many different colors and textures in a salad to make it interesting looking and tasting. Presentation is always an essential!
I like to marinate the chicken, if I have time. I don't usually measure the ingredients in a dish like this, but my marinade usually consists of: olive oil, melted butter, lemon juice, worchestershire sauce, montreal steak seasoning, and garlic, minced.
I have made the chicken on the grill in summer or in a frying pan when its too cold to grill. Both ways turn out great. I usually use chicken breasts (whole if they are thin enough or else I slice them in half once through sideways.) Be careful not to overcook them.
As soon as they are done, I place them on a plate, cover them right away with saran wrap, or something like that, to keep the moisture in. Refrigerate until you are ready to make up the rest of the salad.
I usually use mixed greens and romaine lettuce with thin sliced red onions underneath. Slice each chicken breast individually, on a cutting board, into 1/4 - 1/2 in. slices and I try to keep them in the shape of the chicken breast and place them on top with the thin end of the chicken breasts aiming at the edges of the bowl. (Sort of making a star shape on top of the salad with the chicken breasts.)
Then slice your avacados and place them inbetween the chicken breasts. As you can see I have grape tomatoes around the edge, feta cheese in the center, and garnished with dried cranberries, salt and pepper.
Very tastey. Use whatever kind of dressing you like or vegetables for that matter. . Enjoy
This is the best white cake recipe that I have ever tried. It's a favorite in our family. Enjoy!!!!!
The recipe is as follows:
350 degrees for 30 minutes
2-9 in. cake pans (greased and floured)
Cut out and place wax paper circles to fit
the botttom only of each pan)
3/4 C. unsalted butter (room temp.)
1 1/2 C. sugar (I use the ultra fine baking sugar)
1 1/2 tsp. vanilla
2 1/4 C. cake flour
1 TBLS baking powder
1 tsp. salt
1 C. milk (I use part half and half)
5 stiffly beaten egg whites (room temp.)
Beat butter and sugar for 10 minutes. Scraping
bowl occasionally, until light and fluffy. I usually get the
pans readyand sift the dry ingredients while I'm waiting.
Add dry ingredientsto the butter/sugar mixture alternately
with the milk. Mix well.
Beat egg whites in a separate bowl until stiff, fold them into
the cake mixture, pour into pans and bake for 30 minutes.
Let the cakes cool before removing from the pans.
Remember to remove the wax paper.
1 1/2 cubes of butter
1 1/2 tsp. vanilla
1/2 tsp. of almond (optional, but I think it adds a little
1/2 tsp. salt
4-5 C. confectioners sugar
milk (I use half and half) to consistency (approx. 1/4 cup)
food coloring, if desired (I used a peachy pink on this cake)
I've always loved cities on the water. There is something about the smell of the sea air and the sounds of the ropes hitting the metal masts of the boats, foghorns, and the sight of seagulls soaring.
Houseboats have always intrigued me. I grew up in Chicago and remember as a child reading about Tom Sawyer and Huckleberry Finn rafting on the Mississippi River. One of my childhood dreams was to take a houseboat down the Mississippi, that is, until as an adult I actually saw the fast moving, mile wide, brown swirling, murky waters of the great river and, well, it wasn't quite what I had imagined. So much for that childhood dream.
I have lived in Olympia for many years now, and I enjoy taking walks on the waterfront boardwalk with my dear husband and just looking at the different boats and enjoying the other marina sights here on Puget Sound. These dockside walks are where I got my inspiration for the above painting and my little seagull icon.
My name is Kathi.
I have been married for 39 years.
I am the mother of three lovely daughters and am blessed with three wonderful sons-in-law and twenty grandchildren with whom I love spending time.
I enjoy making my home cozy, painting, making cards, gardening,and many other things. Thank you for visiting my blog.
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