A Girl's Gotta Eat!

I know at some point you are going to get tired of me using the same cookbook over and over again. But when the recipes are all so tasty and reliable, why venture to an unknown? Here’s another I tried from Salt to Honey . I omitted the golden raisins (because I don’t like them in stuff like this) and the celery (because I didn’t want to buy the entire bunch to use only one stalk), and opted to add extra dried cranberries and almonds instead. The toughest part of the entire recipe was probably chopping the chicken, but that is only because I’m very particular about not wanting any grisly bits or fatty bites. I will say that the dressing portion made more than we wanted to add, so we saved the extra and decided we could maybe use it for something else later. Use your own judgment when adding it, and hold off dumping the entire amount in if you prefer less dressing as well. We were all set to serve the salad in radicchio leaves as suggested, but the radicchio available to us loo

I know, I've already tried several scones and passed them along to you, but these really are my new favorites. They were easy to mix together (no mixer required), and the end result was moist and flavorful on the inside with just a hint of crunch on the outside. Last weekend, I picked up a large box of peaches at the Nashville Farmers' Market . After noticing this week that they were getting soft faster than I could eat and share them, I decided it was time to whip up a baked treat so they didn't go to waste. There's a peach pie recipe I've been dyng to try, but I was short a few ingredients and so decided to try a new scone recipe after the last ones didn't turn out as expected. I am so very, very glad I made these. The recipe worked exactly as written, and after tasting one fresh from the oven, I immediately decided to whip up a second batch. The original recipe also states that other fruit can be substituted for the peaches, so I plan on keep these