Summer Time Sandwich

 I can not tell you how happy our house is that summer has arrived! School has been out for almost 2 weeks, the pool opened last week and I have tan lines on my feet from my flip flops, earned from trips to the zoo and air show! I am in my happy place! 

With the warmer temperatures, I am always looking for meals that keep us cool, can be eaten outside on our backyard deck or be packed in a picnic basket for a trip to a local park. Nothing screams all of these more than a terrific sandwich! 

The options are endless when it comes to a simple summer sandwich supper, but at the top of my favorites list has to be a great chicken salad; and one of my go-to versions is this simple copycat version of Arby's Pecan Chicken Salad.

The crunchy pecans, apples and celery with the sweetness of red grapes give this chicken salad a flavor like no other. It has been my most sough after version for years. When it disappeared from the menu at our local Arby's I almost rioted. Hence why I had to learn to make it at home! 

Now it's been back for a while now, but let's face it, like everything else, whew that price has gone up! Yet another great reason to make a big batch at home for a summer supper or lunches all week long!

Let's talk canned chicken. I used it in this recipe because I had some on hand, but leftover chicken or rotisserie style would work well too! However, canned chicken has become something I am using more and more of in certain recipes because it's more economical than fresh sometimes. It works well in soups, salads and some casseroles. So, don't overlook it when you have a recipe that calls for cooked chicken. 

Summer time is here, and we are rejoicing. We intend to suck every last drop of fun, and deliciousness out of it! 

 Copycat Arby's Chicken Salad 

2 (12 oz.) cans chicken, drained well

1 cup red grapes, halved

1 cup pecans, chopped

2 gala apples, finely chopped

3 ribs celery, finely chopped

3/4 cup mayonnaise

1 TBS lemon juice

Salt and  Pepper

In a small bowl, whisk together mayo, lemon juice, salt and pepper. In a large bowl combine chicken, grapes, apples, celery and pecans. Stir well to combine. Add dressing and stir again. Chill for at least an hour before serving. Serve on bread, toast, rolls, crackers, croissants, etc. *NOTE* Chill the cans of chicken before making to be able to serve right away.

Slow Down Summer

 Is anyone else feeling the breeze coming off the calendar? Seriously-the days are FLYING by and there is not a single thing I can do to slow them down. Believe me I've tried. 

"Okay boys- they say time flies when you're having fun, so today we're not doing a single thing fun. We are cleaning the house, doing laundry and not going anywhere." Guess what. It still went too fast. So, no more of that. We've got to pack as much summer as we can into summer while we can! 

Case in point- July 4th is NEXT week! I can't believe the biggest celebration of summer is literally days away. I think this year's parties are going to be pretty spectacular with more and more people gathering again. America is going to get a birthday party for the ages in 202!

No matter if you're hosting a big Independence Day bash, hitting the road for a picnic or day trip to the beach, chilling by the pool or just cooking out with the family, the food needs to be on point delicious! 

This summer salad recipe needs to be on our menu! Not only does it come together in almost no time, it can be sitting in the fridge waiting on you so you don't miss a minute of the fun! 

I've been making my Grammy's broccoli salad for years, but this time I wanted something a little different. Alex's school actually has a version that he really enjoys, so I took some inspiration from that and threw in some stuff of my own too! 

The crunch from the broccoli tastes so fresh and the sweetness from the grapes screams summer! The creamy, tangy dressing brings everything together in flavor heaven. 

Get out there and enjoy summer while you can! I hope your July 4th is amazing, no matter how you are celebrating, and includes a few terrific summer salads, like this one!

 Broccoli and Grape Salad

2 medium crowns broccoli, chopped

1 cup red seedless grapes, halved

1/2 c. sliced almonds

1/2 c. dried cranberries

1 (3 oz.) package pre-cooked bacon, crisped in skillet and chopped

1 c. mayonnaise

1 1/2 TBS sugar

3 TBS apple cider vinegar

salt and pepper 

In a small bowl whisk together mayo, vinegar, sugar, salt and pepper. In a large bowl combine broccoli, chopped bacon, cranberries, grapes and almonds. Pour dressing over. Stir well. Chill at least 2 hours before serving. 

 

A Spring Saturday at Home

Are Saturdays a day of relaxing in your house? Lucky you! At our house, they don't turn out that way very often. Saturdays are sometimes grocery day. Others we have plans with family. And most of the time, we have church in the evening, followed my dinner out. 

I'm not complaining. I love getting out and about on the weekends since I'm home a lot during the week. I feel blessed we have the option of a Saturday casual church service so Sunday mornings aren't rushed and hectic. But sometimes, once in a blue moon, we find ourselves with a Saturday with no plans, and that is a nice change of pace. 

This past weekend was one of those. We had taken a mini road trip on Friday, headed to Indianapolis and The Children's Museum (a post sharing our adventure will be coming soon) and didn't get home until after 9pm Friday night. (That's late for us!) We had a super fun day, soaking up family time. In preparation for this, I had gotten groceries on Thursday, and purposely made sure our Saturday was open on the calendar. I knew we would be tired from our big day, and I would need a day to catch up on all the chores I had left behind. 

So, Saturday rolled around, and yes, we were all a little tired, and very thankful we didn't have to be anywhere. I caught up on laundry, worked on a couple other projects around the house, and we grilled out. Hog dogs, potato salad, sliced veggies and I wanted one more thing. Fruit. More specifically, fruit salad. 

A friend had just told me about this amazing fruit salad she had made with a really easy dressing, that included lime...one of my boys' favorite flavors. I had plenty of fruit on hand (thanks to Aldi's great prices) and I decided to throw it together for our simple supper.

So fresh. So tasty. So easy! You can easily switch out whatever fruits you have on hand, or whatever is in season. I can't wait to make it again once we go strawberry picking, and maybe add in some blackberries or raspberries, another of my boys' favorites. 

We are all so busy days at home have become a welcomed treat. I hope we get more of them this summer, so I can make this over and over!

Honey Lime Fruit Salad

1 lb. strawberries, sliced

1 pint blueberries

1 cup green grapes, halved

1 (11 oz.) can mandarin oranges, drained

1 banana, sliced

3 TBS honey

1 lime, juiced and zested

In a large bowl, combine all fruit. In a separate small bowl whisk together honey, lime juice and zest. Pour over fruit. Chill for 2 hours before serving. Stir before serving. *NOTE* To measure honey easily, spray measuring spoon with cooking spray or dip in warm water. Honey will slide right off!

Shared at Weekend Potluck

Happy (Almost) Thanksgiving!

You've got 24 hours people! I hope the turkey is almost thawed, the menu is planned and the house is cleaned because they are coming! Your guests and their big appetites will be knocking on your door, ready to make more holiday memories.

Have you got the entire meal planned out? Prepped? Maybe even some of it cooked ahead? If so, high *5* to you! That is how I like to do it too! But maybe a few of you are still looking for one more dish to add to your Thanksgiving feast. Or maybe you aren't hosting, but instead need something to take with you that is both easy and travel friendly. If either of the latter apply to you, your friendly EMM is here to help!

Thanksgivings of my childhood were always spent at my Grammy's in Pennsylvania. These are meals that still live in infamy to this day. We are talking about her cooking and baking for up to two weeks before, and putting out a meal fit for a king. The first time I ever took Mr. E to one of these holidays, while we were still dating, he could not believe the amount of food. It was normal to all of us, impressive yes, but what we had come to expect. But 15 years later, he still tells our son the story about how it was more food than he had ever seen on one table; and how he ate so much he literally could not move after. 

Those holiday meals always included our favorites she knew we loved, plenty of sides, and always at least one "sweet salad" as I like to call it. You know the ones. They are sweet enough for dessert, but you serve them as a side, call them a salad, and then you can still have pie for dessert. 

In that spirit, I knew this would be the perfect recipe to share today. I've been wanting to try it for a while now, but figured Thanksgiving Eve was the most appropriate time. Not only will it look beautiful on your table tomorrow, it includes one of the ambassadors of Thanksgiving foods...the cranberry! 

You could easily whip this up tonight and just let it chill until it is time to eat tomorrow, or grab it and go before you walk out the door.

Those Thanksgivings I remember with such love, and happy memories will always be the ones I try to emulate now with my family. And while I may not have the Pennsylvania snow, or Grammy's mad baking skills, I can include things like this on my menu, and eat with a smile.

Cranberry Fluff

1 (12 oz.) bag fresh cranberries

1 (12 oz.) tub Cool Whip

1 c. crushed pineapple, drained

1 large Red Delicious Apple, chopped

1 c. sliced red grapes

1 c. chopped pecans, a few for garnish

2 c. mini marshmallows

1 c. white sugar

In a food processor, pulse cranberries until finely chopped. Transfer to a bowl. Add sugar. Stir. Chill for 2-3 hours. Add pineapple, grapes, apple and pecans. Stir to combine. Fold in Cool Whip and marshmallows. Chill for at least 1-2 hours to set. Garnish with extra pecans. *NOTE* I like to leave the skin on my apple because 1. the red color is pretty and 2. it helps to keep it from browning.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Recipe from Six Sisters' Stuff

Too Hot To Cook { A Post For Earth Fare}

So lately I've become a little obsessed with eating things I can serve in lettuce. Call them boats, call them cups, call them wraps...however you describe them, I've been on a total kick lately.

It's the weather, I know it is. Sure, I love the healthier aspect of it, like swapping out shells for Romain leaves in my Taco Boats, but deep down I know the soaring temps are what is leading me back to this idea again and again. Light, flavorful meals we can eat later in the evening and not feel like we are going to bed with a brick in our stomachs.

Take that idea and combine it with another warm weather classic, chicken salad, and you have a party on a plate! For this one I wanted more of a mustard flavor than mayo to give it extra tang. The added grapes are like a little burst of freshness in every bite.

I served these with some crusty bread and fresh fruit on the side for a simple supper; but they would be perfect for a poolside or lake party too. Simply put out a big bowl of the chicken salad, and a platter with the lettuce leaves separated, so your guests can fill their own!

Summer time means lighter meals for us. Salads, fresh fruit, veggies, sandwiches...and apparently anything and everything I can find to stick inside a lettuce leaf!

Dijon Chicken Salad Cups

2 lbs. boneless chicken tenders

3 ribs celery, diced

1 c. seedless red grapes, halved

1/4 c. mayo

1/4 c. Dijon mustard

1 TBS lemon juice

1 TBS dried parsley

1/3 c. sliced almonds, reserve a few for garnish

1 head bibb lettuce

Garlic Powder, to taste

Salt and Pepper to taste 

Olive Oil

Preheat oven to 375. Drizzle chicken liberally with olive oil, and season with garlic powder, salt and pepper. Roast for 30-40 minutes until cooked. Allow to cool for a few minutes and then shred. Allow to finish cooling. In a small bowl combine mayo, mustard, lemon juice, parsley, salt and pepper. Mix to combine. In a large bowl combine cooled, shredded chicken, grapes, celery and almonds. Toss to combine. Add dressing. Stir well. Chill for at least an hour. When ready, fill leaves of lettuce with chicken salad. Sprinkle with extra almonds. *NOTE* In my store, the bibb lettuce is also marked "living lettuce" and has the roots still attached. Any lettuce will work, I just like the shapes of these leaves the best.

Year Round Fruit

A couple weeks ago when I shared my homemade Tartar Sauce with you, I said I had taken it to our family's annual fish fry celebration. Well, at that same party I discovered a new fruit salad that I am now totally addicted to. My sister-in-law's best friend brought it and while I didn't know what it was at first, I could see pecans and brown sugar on top, and let's face it, anything with those 2 things topping it has to taste good. Seriously, there could be mud underneath, and with brown sugar and pecans, it would be super yummy! After tasting it I knew I needed the recipe and she was kind enough to share. I couldn't believe how easy it was, and she said anytime she takes it to parties it is a big hit, and I can understand why. Now I realize when most people make something like this, they gear it towards the summer months because that is when we as a society eat the most fruit, and fruit salad. And I understand that because I too try to eat produce that is in season for optimal flavor and price. But grapes seem to be the one fruit I can find year round and they always have good flavor and are economical. So if you want to make this in warm months, I recommend you do it quickly (Unless you live in a tropical climate. In that case, you can wait!) or follow my lead, and now you have another fruit salad you can make 12 months out of the year; and enjoy a sweet treat summer, fall or winter!

Sweet Grape Salad

1 lb. seedless green grapes

1 lb. seedless red grapes

8 oz. cream cheese, softened

8 oz. sour cream

1/2 c. white sugar

1 tsp. vanilla

1/2 c. brown sugar

1/2 c. pecan chips

In a large bowl mix grapes. In a medium bowl, using an electric mixer, beat cream cheese, sour cream, white sugar and vanilla until smooth and creamy. Pour over grapes and mix well. Sprinkle brown sugar over grape mixture. Do not mix. Top with pecans. Do not mix. Chill overnight. Mix just before serving, if desired. Personally, I like serving it as is and let each person mix it on their plate. Serve very cold.

Shared on Make Ahead Meals Sept. 17, 2012
Shared on Mandy's Recipe Box Sept. 18, 2012
Shared on Lady Behind The Curtain Sept. 19, 2012
Shared on Miz Helen's Country Cottage Sept. 20, 2012
Shared on The Country Cook Sept. 21, 2012