Hot Chicken Salad

 Sometimes the most important reason that we pick a particular recipe is that we already have all the ingredients to prepare it. So it was for Hot Chicken Salad. We had some chicken thawing and using the New York Times Cooking search feature found a recipe that didn't require a grocery store run. Having just done some major Costco shopping neither of us were interested in going to the store again. 

The chicken breasts were cut into small pieces and cooked on the stovetop in our indispensable cast-iron skillet, then tossed in a bowl along with celery pieces, mayonnaise, shredded cheddar cheese, slivered almonds, diced onion, lemon juice and salt and pepper. This was then placed back into the skillet, topped with crushed potato chips and baked at 350 for 32 minutes. This turned out a bit saltier than I would have liked, perhaps I over salted, or maybe it was the potato chips. In any case, we ate every bit of it.

Cod Almondine

A visit from our Chicago-dwelling adult child always necessitates a fresh-seafood dish. We selected the Roasted White Fish with Lemony Almondine from the New York Times cooking pages for his most recent return. This was simple to prepare, and packed a lot of flavor. Cod filets were placed in a 450 degree oven with a bit of butter for about 10 minutes. While the fish cooked 6 T of butter were browned on the stovetop, and then almonds were added along with lemon juice, lemon zest, and chives along with some salt and pepper. The almond sauce was poured over the cooked fish and served. Roasted potatoes, carrots, and mushrooms were served on the side.