Sunday Southern Days

Like everyone else, I’m back on the wagon today -- eating better and trying to detox the 482 lbs. of fudge and 1,793 Christmas cookies I consumed over the last month. I put this Buffalo Chicken Salad together for lunch this week. I don’t love taking a sandwich and I’m fresh out of leftovers, so here we are: Buffalo Chicken Salad 2 c cooked shredded chicken 1 c Fage 0% Plain Greek Yogurt 1 T Franks Red Hot Sauce 2 ounces (1/4 c) blue cheese crumbles 2 celery stalks, cut lengthwise then sliced thin 1/2 t garlic powder TIP: If you are starting with raw chicken, I cooked a few chicken breasts in my Instant Pot earlier today (4 chicken breasts and 1 c water on "poultry" for 25 minutes), then place them in a glass bowl and use my electric beaters to shred the chicken. I’ll use that chicken throughout the week, including in this recipe. Mix all ingredients well and add more hot sauce to taste. I serve this with a few celery stalks and some Good Thins corn crackers for...

Um, yum. Grilling, lighter meals, Summer cooking is my favorite! Tonight we made big Summer Salads with a Garnish of Grilled Potatoes. So delicious! Here is how it went down:   Grilled Potatoes Adapted from one of my favorite recipe blogs Skinnytaste Ingredients: - 1 large Russet Potato - 1 T EVOO - 1/2 t black pepper - 1 t sea salt Make it Happen: - Heat grill (indoor or outdoor) to med-high heat for 3 minutes before use - Scrub potato free of dirt - Slice your potato into 1/4" thick slices. Skinnytaste used a fabulous crinkle cutting knife from Amazon to crate adorable ridges in their slices, but alas, I had to settle for the Henckle straight cuts. - Toss to coat with EVOO, sea salt and pepper - Place potato slices on the hot grill and close the lid, allowing to cook for 10 minutes. Flip and cook an additional 5 minutes until potatoes are fork-tender. Yield: 12 slices (2 servings) PP+: 4 per serving (This is also a great way to find...