Since having a few rooms painted in the house, I have been on a quest to purge. It’s amazing just how long it takes. Getting rid of old, unused “stuff” is something that I have done with each move, but you would be amazed at the “stuff” I have kept. Some things make me just shake my head and wonder exactly what I thought I would do with it.
For the past week, I have been weeding out cookbooks! Oh my, I did not realize I had such a cookbook hoarding problem until all of them were in stacks on the floor surrounding me! Even then, I’m hesitant to get just trash them before I go through them page by page. It’s a sickness! A sickness that I’m trying to overcome because the feeling of freedom feels so much better than clutter!
I ran across this Waldorf Chicken Salad recipe in an old cookbook from New York. I am typically a very plain chicken salad kind of gal but thought I would give this recipe a try. It is a wonderful fresh summer salad that I loved! The combination is perfect with the crunch of the celery, the tartness of the apple, and the vinegar added a delicious depth of flavor.
Wine vinegar tends to be milder and less acidic than cider or white distilled vinegar, so they make a great addition to sauces, salad dressing, and marinades.
Waldorf Chicken Salad
- 4 Honeycrisp apples, diced (or other crisp, tart,and sweet apple)
- Mayonnaise, to taste
- White wine vinegar
- 4 whole chicken breasts, cooked, and picked clean from bones, and chopped
- 1 c. walnuts, coarsely chopped
- ½ to 1 c. chopped celery
- 1 tsp. poppy seeds
- Leaf lettuce
- In a large bowl combine enough white wine vinegar with the mayonnaise to create the consistency of salad dressing.
- Add the chopped apples, chicken, walnuts, celery and poppy seeds.
- Chill for a few hours before serving. Serve on leaf lettuce.
I know that we all go through times in our lives when we simply get bogged down by the demands of life. Honestly, I have been going through one of those times for a few months now. I think there are several contributing factors which include an empty nest and Greg’s changing work schedule. I have come to realize that one thing that keeps me sane and grounded is writing to you!
I enjoy “talking” to you about the good things happening in my life, as well as the bad. I like running across old recipes to share and finding new favorite recipes to try for you. I feel a change coming to NJSD, and I’m not exactly sure what that change is going to be yet. With my changing life, my recipes also are in need of a rehaul. I believe I am moving in the direction of fresh, easy, few ingredient recipes. I don’t want to spend hours in the kitchen at this point in my life.
I hope you also look forward to the new and exciting recipes that I will be bringing you in the future. As promised, I also plan to bring at least one healthy recipe a month your way, starting today!
These Healthy Nutty Bars are fresh and delicious. With the Paleo Bars from my blog as a guide, I set out to make a substitute to a store-bought nutty bar. I am thrilled with this final recipe! The nuts are crunchy, and with the addition of honey and dried fruit, they are a sweet treat too. Store in an airtight container in the refrigerator.
Healthy Nutty Bars
- 2 c. whole almonds, coarsely chopped
- 1 c. walnuts, coarsely chopped
- 1 tbsp. chia seeds
- ½ c. flax meal
- ½ tsp. salt
- 1 c. rolled oats
- ½ c. apricots, chopped
- ½ c. dried cherries, chopped
- 12 Medjool dates, pitted, coarsely chopped
- 1 tsp. vanilla extract
- ½ c. almond butter
- ½ c. coconut butter or coconut oil
- ½ c. local honey
- Toast almonds and walnuts in a 200°F oven. Remove and cool.
- In a large bowl combine the cooled nuts, chia seeds, flax meal, salt, rolled oats, apricots, and cherries.
- In a medium saucepan combine the almond butter, coconut butter (or oil), honey, and chopped dates. Stirring occasionally keep over heat until ingredients are combined and warm. Remove from heat and add to the bowl of a food processor. Add vanilla extract and process until dates are finely chopped Pour over the nuts and fruit and using a large spoon or spatula combine.
- Press the mixture into a 9 x 9-inch pan lined with wax paper. Use the bottom of a glass to press it down tight so that they bars will be solid.
- Cover and refrigerate until firm, a couple of hours.
- Remove from pan using the wax paper, cut into small bars. Store in an airtight container in the refrigerator.
This recipe and article printed in my newspaper columns on Wednesday, November 23, 2016. It was a very busy time and I never shared it with you here on NJSD. This cranberry relish is amazing and would be wonderful on your Christmas table!
I ‘m not sure where the year has gone but tomorrow is Thanksgiving. Christmas seems to creep up quickly after Thanksgiving and before you know it we will be in 2017! I love the holidays, but I sure do wish time would slow down. By the time this article prints, Greg and I will be celebrating our 29th wedding anniversary! In December our oldest child will graduate college. All of this does not seem possible.
I’m thankful for the good life the Lord has given me. I’m thankful for family and friends, health, and wonderful readers of NJSD! This Thanksgiving I wish you blessings of health and happiness!
I seem to share a cranberry recipe every year. There’s just something about cranberries that make the holiday meals special. This Cranberry Relish is incredibly good, and hopefully, you will use it again and again throughout the holiday season. This particular recipe ranks high on my list of favorites. I hope that you grab the ingredients on that last minute run to the store and give this delicious relish a try!
- 4½ c. fresh cranberries, washed and picked through
- 1½ c. granulated sugar
- 1 c. chopped walnuts,lightly toasted
- 1 c. orange marmalade
- 2 tbsp. lemon juice
- Toss the cranberries and sugar together. Place in a lightly greased 2-quart baking dish. Cover with foil and bake at 350°F for 1 hour.
- Remove from oven and stir in the walnuts, marmalade, and lemon juice.
- Store in the refrigerator in an airtight container.
- Serve cool or at room temperature.