Chicken Salad with Almonds, Apples & Cherries

I’m in a group called Cook My Book. There are 15 of us and we each choose a book to send off on a journey across the United States. We have two weeks with each book which allows us alot of time to cook. We make notes right in the book and share our thoughts and pictures on a private Facebook page. We are exposed to so many great books that we may have never thought to add to our own personal library. It is not unusual for us to buy our own copy of the book.

The book that I currently have is Carnivore by Michael Symon. Last Sunday, my entire dinner was from the book. I made his recipe for Grilled Marinated Chicken Breast that had an amazing orange flavor, his recipe for Soft Polenta with Aged Cheddar and his Feta & Cucumber Salad. All three were amazing, my family loved them.

The book has introduced me to the use of Greek yogurt for marinades and for dressings in salads. It is rich, creamy and healthy!

The recipe below is one that I adapted from his Roasted Chicken with Almonds, Apples and Dried Cherries. I used the leftover chicken breast from Sunday instead of the roasted chicken that he suggest. I also added a little celery because it is one of my favorite ingredients in chicken salad and I used fresh cherries because they are currently in season. One last little twist was the addition of habanero pepper, for a subtle kick. I was hesitant about using the yogurt and the mint, however I was pleasantly surprised at how good both were in this salad.

I hope you enjoy the salad and I encourage you to pick up a copy of Michael Symon’s Carnivore.  There are several other recipes that I have marked to make and I have it on my list to purchase.   I am thankful that my friend, Woo, shared it with our Cookbook group.

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Chicken Salad with Almonds, Apples & Cherries
Adapted from Pulled Chicken Salad with Almonds, Apples & Dried Cherries by Michael Symon’s Carnivore Cookbook, Page 162


2 cups cooked chicken breast, diced
1/2 cup diced celery
1/2 cup diced cherries
1 Granny Smith apple, cored and diced
1/2 cup chopped almonds
1/2 habanero pepper, seeded and finely chopped
1/4 cup chopped fresh mint
1 cup Greek yogurt
kosher salt


1. Combine chicken, celery, cherries, apple, almonds, peppers and fresh mint in large bowl.
2. Gently fold in Greek yogurt. Make sure everything is evenly coated.
3. Season with a sprinkle of salt, to your taste.

Tip: The chicken breast that I used had a nice light orange marinade. I recommend using the recipe in Carnivore or finding one online, as the orange gives a nice fresh taste to the chicken in the salad.



Roasted Goat Cheese-Stuffed Apricots with Arugula, Walnuts and Spicy Honey-Vinegar Dressing



I’m not big on the heat that comes along with Summer, but I am very big on the fabulous fresh fruit that is available during the Summer season.

My husband and I do a lot of salads and we love to include fresh fruit. It can be time-consuming to have to cut fruit up each time we make a salad and it would be great if we could cut a big batch up and leave it in the refrigerator until we needed it.   Good Cook has helped to make that possible with their new fresh fruit bowl.  This product is exclusively available at Bed Bath & Beyond.    It’s a bowl with a built-in colander, which allows your fruit to stay dry and fresh instead of getting mushy from sitting in its juice. What a great idea, right?

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When I opened my package from Good Cook, I was amazed at the size of the bowl.  The bright green outer bowl and the inner pink colander immediately remind you of watermelon.  The lid fits tightly over the inner pink colander and the green outer bowl has a nice spout that will allow you to drain off  juices easily. My extended family loves watermelon and I’m already thinking what a great Christmas gift it would make for all.

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Apricots were one of my Grandmother’s favorite fruits. I     absolutely love them too and I think of her every time I have them. The recipe below is delicious and easy.  To me, it’s the perfect Summer Salad.

Roasted Goat Cheese-Stuffed Apricots with Arugula, Walnuts and Spicy Honey-Vinegar Dressing

Ingredients for Two Salads:

2 Apricots, halved and pitted
4 tablespoons creamy goat cheese
4 blackberries
2 cups arugula
1/2 cup chopped walnuts
1/4 cup of sliced raspberries


1. Turn broiler on high.
2. Place the apricot halves on a grill pan.
3. Place 1 tablespoon of creamy goat cheese in center of each apricot.
4. Place 1 blackberry on top of each apricot half with goat cheese.
5. Broil for 3-5 minutes until lightly brown and cheese is bubbling.
6. Place a full cup of arugula on 2 salad plates.
7. On each plate, nestle 2 of the roasted apricots on top of arugula.
8. Divide the raspberries between the two plates.
9. Place the walnuts in the dressing (recipe below) to lightly coat.
10. Sprinkle the coated walnuts around apricots.
11. Then lightly drizzle each salad with dressing.

Ingredients for dressing:

1/4 cup of canola oil
1/4 cup apple cider vinegar
1 tablespoons of honey
1/4 teaspoons Cajun seasoning
2-3 grinds of fresh pepper pinch of sea salt


1. Place all the ingredients into a small jar with tight-fitting lid. Shake well.  Taste and adjust seasoning, if necessary.


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Disclosure:   I was provided the Fresh Fruit Bowl from Good Cook and Bed Bath and Beyond for the purpose of this post. All opinions are 100% my own.



37 Cooks – Teet’s Challenge

We have all gone through major changes in our lives.  Some can be good and some not so good.  My life took a huge turn about ten years ago when I had to stop working because of health issues.   With some help from my therapist, doctors, friends and family, I finally realized life was not ending, a new season was beginning.  A big part of my life now is cooking groups.  I’m in a cookbook group called Cook My Book and I’m in a challenge cooking group called 37 Cooks.   If you look to the right there is a link to the 37 Cooks’ Facebook page.

During the month of November, we have been participating in the Teet’s Food Store challenge.  Teet’s specializes in smoked meats and they were gracious enough to send samples to our Cooks.  I received smoked garlic pork sausage and tasso.   Both products are delicious and something I will definitely use in the future.

Teet’s has been around since 1955.  They are located in Ville Platte, Louisiana which is just up the road from Kaplan, Louisiana where my husband’s family is from.   My husband is really excited that we have found a great market to get some of his Cajun favorites like boudin and andouille sausage.   I have my eye on some other products like boneless pork loin stuffed with garlic, onions, bell pepper, and ground smoked pork sausage.  It’s not listed on the online store.  I found it on their Facebook page and all I have to do is call Luke Deville @ Teet’s to request it and it have it mailed to my home.  He made a special batch of Green Onion Jalapeno Pork Sausage for my friend Mary and he has now added that to the online store. Luke tries his best to accommodate all request.  

A big thanks to Luke Deville at Teet’s Food.  Your products are great and I have enjoyed using them!

These are some of the things that I cooked with my samples from Teet’s:

You can find my recipes at:  37 Cooks:  Linda 

Tasso Egg Salad Tartine

Smoked Garlic Pork Sausage-Squash Saute

Thai Salad with Brooke’s Sweet Chili Garlic Sauce




Crazy Cajun Duck-Tasso Fried Rice



I’ve packed up the jars …

all the seasonings …

and the vintage Vera napkins.

I’ve gathered the cookbooks …

and the family!

I’m happy to say we have all found a new home at WordPress.    If you would like to follow my blog  please scroll back to the top and look to the right.  You can then click the “follow” button and enter your email, so you will receive notification of my new posts.   I hope you will join me on my journey, as I add touches of seasoning to the many seasons of my life!

I would like to give a quick shout out to my friend, Maurita, who graciously helped me get my WordPress blog up and going!