As I’ve said before ~ I do hate cooking with a passion ~ so when I find a recipe that tastes great and takes little time, I’m sold ~ and I want to share it!
In this post, I talked about Sam The Cooking Guy and his tip about buying a rotisserie chicken for using during the week to save time. Well, that’s perfect to use with this easy recipe from Bethenny Frankel.
It’s a yummy lunch recipe with chicken, almonds, cranberries, salt, pepper and mayo. It could be served on lettuce or on your bread of choice.
- 1 cup(s) of shredded cooked chicken
- 1 tbsp. of slivered almonds
- 1 1/2 tbsp. of dried cranberries
- 1 1/2 tbsp. of nondairy mayonnaise
- pinch of cinnamon
- 1/2 tsp. of Dijon mustard
- 1/2 tsp. of salt
- 1/2 tsp. of black pepperSteps
- Combine all of the ingredients in a bowl and mix well. ~ Serves 2
When I was younger, probably in my teens or early 20′s, I would ask my mom ~ who is an awesome chef ~ how to cook. She would say ~ you take a little of this and taste, then you put in a little of that and taste ~ before you know it, you’ve got something that tastes good.
Well, I just didn’t get it. I’m a bit more scientific than that and just didn’t understand the seeming wishy-washiness (yeah, it’s a word!) of this kind of instruction. So, I stuck to the recipe like it was a legal document and there began my disdain for cooking.
Then I discovered Bethenny. I bought her book, Skinnygirl Dish (still hate the word, skinny, by the way) and read it.
It was a great read because she broke everything down, Barney style (as my husband would say) and I guess that’s what I needed. I still don’t love cooking, but I learned something from Bethenny that my mom was trying to tell me all along.
Use what you have and/or use what you like.
You mean a recipe isn’t printed in gold and if you deviate from it, you won’t be thrown in the pokey?? You don’t say…
Say, you don’t have cranberries ~ use raisins. Don’t like cinnamon? Use nutmeg. Don’t have mayo ~ use yogurt. Bethenny likes to use non-dairy mayo ~ I like Duke’s mayonnaise. You get the idea! You’ll get a slightly different flavor, but it makes it your own. Sometimes the recipe will work out well, sometimes it won’t.
Now I get it! …only took decades…
What have you tried to learn that it took a ton of bricks to hit you before you finally got it? Do you have a favorite celebrity chef?