Herbed, Roasted Chicken Salad Fresh Raspberries, Crumbled Gorgonzola, Praline Pecans, Chopped Fuji Apple, Shaved Red Onion, Spring Lettuce Mix, + Creamy Poppy Seed Dressing

Springtime is quickly approaching the South, y'all. This can only mean that I can enjoy the weather outside on our porch for hours on end, go to the local farmer's market, and make yummy meals that are so fresh that they don't weigh you down. It's truly a gorgeous sight to see when all of Buckhead's flowers begin to bloom and I can actually enjoy it with the top down of my convertible. So when we went to the grocery store yesterday, we were craving something light and refreshing, and ultimately a salad is what we decided on. It begins with herbed, roasted chicken that is unbelievably moist. The rest of the recipe is easy-peasy. You just add all of the ingredients into a large salad bowl and toss it together. I love the balance of flavor that you get when adding fruit and cheese... one is slightly acidic + sweet while the other is creamy + salty. Raspberries and Gorgonzola just seems to be a match made in heaven, quite honestly. And hey, all cheese pairs beautifully with apples as well. But the other ingredients play their part as well, the thinly shaved red onion gives the dish a pop, the praline pecans give it some crunch, and the spring lettuce mix just soaks all of that goodness up. I love to pair creamy poppy seed dressing with any kind of fruit salad, so I made a classic recipe that is boosted up with some garlic, lemon zest, and white balsamic reduction. Really all you have to do is toss the salad together and enjoy :)

For the Herbed, Roasted Chicken:

2 Skin-On, Bone-In Chicken Breasts

2T Dried Herbs (we used a mixture of basil, thyme, oregano, & cilantro)

2T Olive Oil

Salt & Pepper, To Taste

2-3T White Balsamic Reduction

¼C Fresh Herbs (we used a mixture of basil, thyme, parsley, & oregano

¼t Dried Red Pepper Flakes

For the Creamy Poppy Seed Dressing:

¾C Mayo

¼C Buttermilk or Heavy Cream (you can add a little more or a little less if you want it thicker)

3T White Balsamic Reduction

6T Sugar

8t Apple Cider Vinegar

1 Lemon, Zested

1 Garlic Clove, Finely Grated using a Microplane

4t Poppy Seeds

Kosher Salt + Fresh Cracked Pepper, To Taste

For the Salad:

Prepared Herbed Roasted Chicken, Pulled into Pieces

6oz Spring Lettuce Mix

8oz Fresh Raspberries

1C Praline Pecans (roughly chopped)

½C Crumbled Gorgonzola

½ of a Red Onion, Thinly Shaved or Sliced

1 Fuji Apple, Diced

Prepared Poppy Seed Dressing

Directions:

1. Preheat the oven to 350 degrees and line a baking sheet with tinfoil and spray with Pam.

2. For the Herbed, Roasted Chicken: Start off by washing and drying the chicken breasts and then toss them in the mixed dried herbs, olive oil, salt, and pepper. Roast the chicken breasts in the prepared pan in the oven at 350 degrees for 35-45 minutes. Once they have cooled, discard the skin, remove the meat from the bones, and pull the chicken into bite size pieces by hand. Place the pulled chicken into a small mixing bowl and toss it with the white balsamic reduction, fresh herbs, and dried red pepper flakes. Season it to taste with more salt and pepper if needed. Set the chicken aside while you assemble the salad.

3. For the Creamy Poppy Seed Dressing: Put the mayo into a mixing bowl and whisk until it is smooth with no lumps remaining. Slowly drizzle in the milk, whisking to combine; until you have reached you desired thickness. Finely grate a lemon for its’ zest and a large clove of garlic using a Microplane, and add it into the mayo mixture. Stir in the remaining ingredients and season to your liking. Set aside while you make the salad.

4. For the Salad: In a large salad bowl, add in the spring mix, fresh raspberries, chopped praline pecans, crumbled Gorgonzola, shaved red onion, diced Fuji apple, and herbed roasted chicken. Toss those ingredients together until they are evenly distributed throughout the spring lettuce mix. Lastly you can either add the dressing, and then coat the entire salad with the dressing or you can serve the salads individually and drizzle the dressing over the top of each portion. 

Homemade Roasted Vegetable + Brown Sugar Chicken Pot Pie wit Cognac Cream Sauce

Homemade Roasted Vegetable + Brown Sugar Chicken Pot Pie wit Cognac Cream Sauce

I have to say this, and I've probably said it before, but I'm not a fan of casseroles of any dish resembling the sort. That really just makes me a food snob, but that's okay. The first step it's admitting you have a problem. And I just do not like casseroles. HOWEVER, I do love Chicken Pot Pie. Homemade Chicken Pot Pie. With my recipe, it is far more in depth that any 'ole classic dish. I start off by rubbing some bone-in, skin-on chicken breasts with a brown sugar compound butter. I love the concept of mixing savory + sweet. It gives the chicken the perfect sweetness and caramelized skin. Also, the meat is perfumed by the brown sugar and adds just the slightly bit of molasses-y goodness to your cream sauce. 

brown sugar roasted chicken breasts.

Then, the filling is stock FULL of lots of roasted veggies like buttered leeks, carrots, celery, shallots, garlic, cubed sweet potatoes, sweet green peas, gourmet mushrooms, and fresh herbs. The creamy gravy or sauce is pretty standard to begin with... using milk, butter, flour, and chicken stock. But all of the ingredients come together and meld beautifully after some cognac and softened cream cheese are melted in. The cognac cooks out, but leaves a wonderful depth of flavor, while the softened cream cheese smoothes and rounds the sauce out, so it feeling like you tasting culinary velvet (if that's even a term). Once your filling is perfectly creamy, add in all of your brown sugar chicken pieces & roasted veggies. Now all you gotta do is pour it all into a prepared casserole dish and lay over some puff pastry (brushed with an egg wash), and just bake it until it is puffy, golden brown, + buttery. Y'all are really going to enjoy this, especially on a cold, rainy day like we have in Atlanta today!! Enjoy :)

puff pastry crust gorgeousness 

For the Brown Sugar Roasted Chicken:

4 Bone-In & Skin-On Chicken Breasts

4T Softened Butter + 2T EVOO

¼C Light Brown Sugar

Salt, Pepper, & Chicken Seasoning (to taste)

For the Chicken Pot Pie:

1 Stick of Unsalted Butter

2 Leeks, Cut in Half & Sliced

3 Large Carrots, Diced

3 Hearts of Celery, Diced

2 Large Shallots, Diced

4 Cloves of Garlic, Minced

1 ½lbs Sweet Potatoes, Peeled & Cut into 1inch Cubes

½C Cognac

2C Chicken Stock + 1C Milk

5C Brown Sugar Roasted Chicken or Leftover Turkey

1C Fresh Sweet Green Peas

1T Fresh Parsley + Fresh Thyme

1t Fresh Sage

8oz Mixed Gourmet Mushrooms, Roasted

Salt & Pepper, To Taste

1 Sheet of Puff Pastry, Thawed

1 Egg Yolk + 1t Water (for the egg wash)

Directions:

1. For the Brown Sugar Roasted Chicken Breasts: In a bowl, mash together the softened butter, olive oil, and brown sugar until a compound butter is formed. Wash and dry the chicken breasts and then toss them rub and coat them with the compound butter until completely covered. Heavily sprinkle the tops of the breasts wit salt, pepper, and chicken seasoning. Roast the chicken breasts in a pan in the oven at 350 degrees for 45 minutes. Once they have cooled, remove the skin and pull the chicken into shreds, and then set aside.

2. Reheat the oven to 425 degrees.

3. For the Chicken Pot Pie: In a stockpot, melt the butter over medium-high heat. Add in the sliced leeks and cook until softened and translucent. Next, toss in the carrots, celery, shallots, garlic, and diced sweet potatoes. Season with some salt & pepper and cook, stirring occasionally, until tender for about 10-15 minutes. Stir in the cognac, and then add in the flour and cook about 1-2 minutes until it has thickened and a slight roux has formed. Pour in the chicken stock and milk. Stir to combine and bring to a simmer for about 3-5 minutes, mixing until the filling thickens. Add in the pulled chicken, roasted mushrooms, sweet peas, fresh herbs, and seasoning (to taste). Transfer the chicken Pot Pie filling into your preferred serving vessel.

4. When ready to bake, whisk together the egg yolk and 1 teaspoon of water. Cut thawed puff pasty one inch larger in diameter than the chosen serving dish/vessel, and cut out a ½-1″ hole in center for venting. Center cut puff pastry over dish and crimp down around edge of dish to seal. Brush top of pastry with egg wash.

5. Bake in 425°F oven on baking sheet for 10 minutes, then cover lightly with aluminum foil and continue baking for another 30-35 minutes until the filling is bubbling and the pastry is brown and puffy.

6. Scoop into bowls and serve immediately while it is still hot.

Triple Decker Turducken Club Sandwich with a Trio of Roasted Chicken, Smoked Turkey, & Duck Confit, Finished with Cranberry-Jalapeno Relish, + Gravy-Soaked Stuffing Cake

Triple Decker Turducken Club Sandwich with a Trio of Roasted Chicken, Smoked Turkey,
& Duck Confit, Finished with Cranberry-Jalapeno Relish, + Gravy-Soaked Stuffing Cake

I'm back againnnnnnnn. Aren't y'all so proud? I know, I know (pats on the back), I am too. And this recipe, it's gonna be a goodie. I have said time + time again that the best part of Thanksgiving is the leftovers. So true. Can I get an amen to that?! Well, normally we keep it kinda casual and stuff some turkey, arugula, Boursin cheese, cranberry sauce, and a stuffing cake in between two slices of bread. This years, however, makes me never wanna go back. Yep, I said it. PS have y'all ever made a Turducken for Thanksgiving?? We did one year, and we loved it, but never made it again. That makes no sense whatsoever, but a true story nonetheless. Anyway, I wanted so badly to turn a Turducken into a sandwich... a thanksgiving leftover sandwich. a thanksgiving leftover club. A Triple Decker Thanksgiving Leftover Club Sandwich. THAT'S MORE LIKE IT. So what does the sandwich entail, you all are probably asking. Well, it includes proteins like roasted chicken, smoked turkey, duck confit, and thick cut bacon. How amazing is that?? Four meats, one plate. There's also some french toasted-gravy soaked-savory bread pudding cake (a crispy stuffing cake can be substituted as well) and herbed compound butter fried bread slices to build the many layers. Then you have three sauces: homemade roasted garlic aioli, dijon mustard, and some cranberry-jalapeno relish/sauce. A sandwich is never finished without the fillers, like frisee greens, seasoned tomatoes, Havarti cheese, and crumbled Boursin. This is mammoth. So big, there are actual directions to unhinge your jaw and devour the grub like an anaconda. It's really your choice, but pretty important if you're going to have success eating it. Yum, I want it back now. Make it STAT, y'all!! Enjoy :)

For the Turducken Club Sandwich:

Herbed Compound Butter Fried Bread (I used sourdough)

Homemade Roasted Garlic Aioli

Dijon Mustard

Mama Jones’ Famous Cranberry-Jalapeno Relish Mold (or any cranberry sauce)

Slices of Havarti Cheese & Crumbled Boursin Cheese (can substitute goat cheese)

Slices of Roasted Chicken

Applewood Smoked Thick Cut Bacon

Leftover Stuffing Cake, Cooked until Crispy & Drizzled with Turkey Gravy

Slices of Smoked Turkey

Shredded Duck Confit

Baby Arugula or Frisee Greens

Slices of Tomato (sprinkled with a little salt & pepper)

Directions:

1. Fry the two slices of bread (for one sandwich) in homemade herbed compound butter until it achieves a deep golden brown color. Fry one stuffing cake or slice of savory bread pudding dipped in a French toast batter (posted yesterday) until crispy. Set these three pieces of toasted bread aside on a cutting board, so you can begin the layering process.

2. Spread on the homemade roasted garlic aioli, Dijon mustard, and cranberry-jalapeno relish on the two slices of bread & stuffing cakes (making sure to use the cranberry slathered sourdough for the top of the sandwich). Starting from the bottom, with the mustard slathered sourdough, lay down a slice of havarti cheese, followed by some roasted chicken, thick cut bacon, frisee greens, seasoned tomatoes, crumbled Boursin cheese, and a drizzle of more roasted garlic aioli. Top that layer with the stuffing/bread pudding cake component, along with a drizzle of warm gravy, with slices of smoked turkey, shredded duck confit, frisee greens, seasoned tomatoes, crumbled Boursin cheese, and drizzle on some more roasted garlic aioli (if you like, it keeps the sandwich moist and flavorful). Finish with one last slice of havarti cheese and the layer of cranberry relish slathered bread, making sure it is a super thick schmear of the fruity compote because it gives great sweetness & acidity.

3. Stick a long toothpick into the sandwich, to hold it together (trust me you’re going to need it), and cut it into halves or fourths. Now, unhinge your jaw and devour this masterpiece only like an anaconda could.

And now for some pictures of our Thanksgiving celebration (better late than never)...

Alabama White BBQ Chicken Sandwich

Alabama White BBQ Chicken Sandwich

While I was at the University of Alabama, there were a couple restaurants that we loved. And one go-to restaurant for us was Newk's... a sandwich, salad, and pizza joint. It always had good food at affordable prices, which is a plus for college students. My favorite sandwich was the Newk's Q. This consisted of roasted chicken, crispy bacon, smoked provolone, and a classic Alabama White BBQ Sauce. It always hit the spot, especially after a night of drinking. Have y'all ever been to Newk's? And did you love it as much as we did? This would be one great sandwich for tailgating or a day of watching football!! Enjoy :)

For the Sandwich:

4 Slices of French Country Bread, Fried in Bacon Fat

Leftover Dry-Rubbed Beer Can Chicken, Sliced & Warmed

Homemade Alabama White BBQ Sauce

8 Slices of Applewood Smoked Bacon, Cooked until Crispy

4 Slices of Smoked Provolone Cheese

Red Onions, Sliced & Caramelized

Directions:

1. Fry the pieces of bread in leftover bacon fat until golden brown and crispy. Keep warm.

2. Spread some Alabama White BBQ Sauce on both slices of bread, and then top one slice of bread with a slice of smoked provolone cheese, warmed Dry-Rubbed Beer Can Chicken, crispy bacon slices, caramelized red onions, an extra drizzle of sauce, and one last slice of cheese. Stack the sandwich together and either finish cooking in a sauté pan or in the oven until the cheese has melted and the sandwich is warmed through.

3. Enjoy while warm. 

Pesto Chicken Salad BLT Sandwiches

This is a perfect picnic sandwich. I've never really liked chicken salad, mainly because it just sounds like a mayo salad to me. But this chicken salad adds homemade pesto and fresh basil to the mayo, which makes quite the difference! Also, unlike typical chicken salad, I decided to roast my chicken, so that they were tender and moist. I really hate boiled chicken. The rest of the sandwich has a spread of pesto, caramelized onions, smoked crispy bacon, sun dried tomatoes, baby mixed greens, and toasted ciabatta bread. What doesn't sound good about all those ingredients? Exactly. This sandwich would be perfect on hot, sunny day. I served it along side with some brussel sprout slaw, which I'll post later on this week. So, go make this for a delightful picnic out in the park because you know I would!! Enjoy :)

Pesto Chicken Salad BLT Sandwiches 

For the Pesto Chicken Salad:

1 Roasted Chicken Breast, Shredded

¼C Mayo

¼C Pesto

1T Fresh Basil, Minced

Salt & Pepper, To Taste

For the Sandwiches:

Prepared Pesto Chicken Salad

4 Slices of Ciabatta or French Bread, Fried in Bacon Grease until Golden-Brown

4 Slices of Thick Cut Bacon, Fried until Crispy (save the bacon grease)

Spring Lettuce Mix

Sun Dried Tomatoes Halves

Caramelized Onions

Directions:

1. To Make the Chicken Salad: In a mixing bowl, whisk together the mayo, pesto, fresh basil, salt, and pepper until combined. Add in the shredded, roasted chicken breast and toss it until the chicken is completely covered. Refrigerate the chicken until chilled.
2. To Assemble the Sandwiches: Lay the bacon flat on the bottom piece of bread, and then scoop some of the chilled chicken salad on top in an even, thick layer. Then finish the sandwich by placing the sun dried tomato halves and spring lettuce mix. Spread some caramelized onions on the top slice of the bread. Eat and enjoy.

Chicken Caesar Salad Pizza

Wanna know something I am loving right now? Pizza + Salad. Together. It's delicious. We discovered this trend at Mellow Mushroom the other weekend, and we loved it. Now, I can't stop thinking of all the combinations that I want to make... cobb salad pizza, thai chopped salad pizza, and so many more. Basically it's a hot pizza with a cold, tossed salad on top. So for my Chicken Caesar Salad Pizza, I topped some dough with pesto, lots of cheese, roasted chicken, crispy pancetta, and sun dried tomatoes. Then, I piled on a salad of romaine lettuce that is dressed with homemade caesar dressing, and finally garnished it with some freshly shaved parmesan. It was absolutely wonderful. So hearty, yet you feel somewhat better because there's a salad on top. I mean instantly, it's healthy because that's involved, right? Right. That's how Southerners think anyway!! Enjoy :)

The Cold Salad Topping: Romaine Lettuce Tossed in Homemade Caesar Dressing & Fresh Parmesan

The Hot Pizza Base with Pesto, Cheese, Roasted Chicken, Pancetta, & Sun Dried Tomatoes

Chicken Caesar Salad Pizza

For the Pizza:

1 Pizza Dough

Homemade Pesto

2C Mozzarella Cheese, Shredded

1C Provolone, Shredded

¼C Parmesan, Grated

Roasted Chicken, Sliced

Crispy Pancetta, Crumbled

Sun Dried Tomatoes, Julienned

For the Homemade Caesar Dressing:

1T Garlic, Minced

2T Fresh Parsley, Minced

2t Anchovy Paste

1t Dijon Mustard

2T Lemon Juice

½C Mayo

¼C Sour Cream

¼C Parmesan, Grated

  

For the Caesar Salad Topping:

1 Head of Romaine Lettuce, Roughly Chopped

Prepared Caesar Dressing

Shaved Parmesan

Salt & Pepper, To Taste

Directions:

1. For the Homemade Caesar Dressing: Add all of the ingredients into a bowl and whisk until smooth and incorporated. Set it aside.
2. For the Pizza: Preheat the oven to 475 degrees and arrange the rack in the bottom half of the oven. Roll out the pizza dough until very thin on a pizza pan. Spread a thin layer of homemade pesto. Top with shredded mozzarella & provolone, grated Parmesan, sliced roasted chicken, crispy pancetta, and sun dried tomatoes. Bake the pizza for 10-15 minutes or until the crust is golden brown and the cheese is bubbly.
3. While the pizza is baking, toss the romaine lettuce with the prepared Caesar dressing until coated.
4. Remove the pizza from the oven and top it with the tossed salad. Garnish the top with shaved Parmesan.
5. Cut into slices and serve immediately.