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October 27, 2015



We’re almost wrapping up October now so it’s not exactly picnic weather. And while this chicken salad sandwich makes the absolute best-ever picnic pack-along, I find myself making an awful lot of it this time of year when I really start loading up my homemade chicken stock reserves for flu season.





About 3 weeks ago we had a dip in the weather pattern and it cooled off considerably. I took that as my cue to check the freezer for my trusty standbys: my Chicken Stock and Everyday Maven’s Flu Fighter Stock. And much to my dismay, there was none. So off to the market I went to grab my ingredients and after a Sunday of simmering a few stock pots, I was left with an abundance of poached chicken just begging me to turn it into this perfect mixture of crunchy, fresh chicken salad.




This recipe is one of a few chicken salads I adore, and it just depends on my mood. I think this one could definitely be considered my traditional version and the one I make the most often. As I have mentioned in past posts, I have a serious love affair with fresh dill and as far as I’m convinced you can’t possibly overdo it in this salad. Whether served over a bed of lettuce or between two slices of your favorite bread, this one is a winner summer, spring, winter or fall.



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A classic chicken salad with dill and fresh ingredients.
Recipe type: Classic, Traditional, Lunch, Salad
Cuisine: American
Serves: 4

  • 1 stalk celery, chopped
  • 3 cups poached chicken, shredded
  • 3-4 scallions, chopped with greens
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons dijon mustard
  • ½ teaspoon paprika
  • Juice of half a lemon
  • ¼ cup mayo or greek yogurt
  • 1 teaspoon salt
  • ½ tsp fresh ground black pepper

  1. Combine the mayo (or greek yogurt), lemon juice, dijon, salt and pepper in a small mixing bowl or measuring cup and set aside
  2. In a large mixing bowl, combine the shredded poached chicken, celery, scallions, and herbs until well tossed
  3. Add the creamy mixture and toss until fully incorporated
  4. Serve over lettuce or on bread. Store in the fridge immediately for up to 3-5 days.




March 4, 2015



We’ve been having an unusual number of snow days around here. School closings are at an all time high this year. We’re all trapped indoors, a little stir crazy and I’d be lying if I said Mommy and Daddy didn’t need a little adult beverage to help us get through this arduous winter. Although we haven’t suffered nearly as much as many of our friends in the northeast have this winter (oh, my poor, dear, Bostonians…), this is still a part of the mid-atlantic that isn’t used to getting much snow so it doesn’t take much to shut the whole place down.






When I lived in the city of Philadelphia and it snowed blankets upon blankets of snow, one upside was that there were always great corner pubs that would open their doors for the neighborhood folks who were snowed in and pour drinks and serve up hot entrees. It was what made snow days magical for grown ups. Grown ups without kids, that is.






This however, is a different time and life stage. Now when we have snow days we cuddle on the couch with our little guy, light a fire and make hot chocolate. And when we need a taste of our old grown up life, instead of hitting the neighborhood watering hole we start getting crafty with our own cocktails.




The White on Rye was somewhat of an accidental discovery. With the ingredients ready to make some guacamole (for a mental escape to warmer times ahead), we had a leftover jalepeno at hand and our absolute favorite new rye whiskey, Bulleit. My husband knows I am a sucker for a spicily infused booz, but since we wanted a cocktail right now, (ain’t nobody got time for that)  we decided instead to make a jalepeno simple syrup and mix it with the rye. We also happened to have a big bag of lemons and a few limes so we whipped up a little fresh sour mix. We didn’t intend for this cocktail to remind us slightly of a Margarita, yet this amazing concoction will miraculously transport you to a place that is far, far better than this season that makes Disney’s Frozen look like a mild winter.




- The reason this cocktail is so awesome is because everything in it is fresh – the infused simple syrup, the sour mix and the egg white. You can probably find these items pre-mixed, but I can’t vouch that the drink will be anywhere near the same experience

- There is RAW EGG WHITE in this drink. Egg whites have been commonly used in making cocktails for decades and for the most part, there is nothing to concern yourself with. If this makes you uncomfortable, you can substitute pasteurized egg white or a product called Fee Foam, and you can buy it here. You can also learn more about using egg whites safely in cocktails here.


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This Rye Whiskey cocktail is reminiscent of a summertime margarita but with a depth of flavor that only a rich rye can deliver. Perfect for any time of year!
Recipe type: Cocktail, Whiskey, Libation
Cuisine: Bar, Cockatil
Serves: 2

  • 1 oz Jalepeno Simple Syrup
  • 2 oz Rye
  • 1 oz of Fresh Sour Mix
  • 1 Egg White

  1. Combine all ingredients in a cocktail shaker.
  2. Fill with ice to just the liquid level.
  3. Shake vigorously until the shaker is well frosted.
  4. Pour through shaker strainer onto an ice-filled rocks glass.
  5. Enjoy!

Jalepeno Simple Syrup
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This recipe is for an infused simple syrup used in the creation of many cocktails, including the White on Rye. You can use this in fresh margaritas as well!
Recipe type: Cocktail Mixer
Cuisine: Bar

  • 1 Cup Water
  • 1 Cup Sugar
  • ½ Large Jalepeno, julienned, seeds removed

  1. Combine all ingredients in a small saucepan and bring to boil for 10 minutes.
  2. Remove from heat and allow to cool.
  3. Keep in air tight container in fridge for up to 1 week.



February 16, 2015



Sometimes, you just can’t eat another sandwich.


Such was the case one Saturday when we had spent the entire morning running errands and fulfilling kid-centric obligations. When we finally made it back to the house, I realized I hadn’t planning anything for lunch and nap time was creeping up and everyone groaned at the obvious, most effortless suggestion of throwing a few slices of lunch meat on a roll. This is a true testament to how keeping a well stocked kitchen can come through in the clutch.





Looking at my reserves, I had the last of the week’s veggies in my crisper drawer, a half head of green leaf lettuce, half a cucumber, one bell pepper, red onion and just enough feta. There is never a time that a don’t have an emergency can of garbanzo beans in the pantry (chickpea hummus is a staple in this house) and so I realized I had the basic ingredients for a hearty, Greek-inspired salad and could finish up everything I had fresh in the fridge with this one perfect, satisfying meal.


Honestly, I don’t know how this simple salad hasn’t been served up before. It’s literally just as effortless as making a decent sandwich but in lieu of processed meat, it’s chock full of clean proteins and fresh veggies.





In keeping with my new-found obsession with Greek yogurt, this dressing is a home run and easy to whip up at a moment’s notice with solid ingredients that I always have in my fridge and pantry. Use it on any salad, really.


I love it when I can come up with something simple and new using only what I have at arm’s reach. As an aside, this salad is robust enough for dinner and works with grilled or roasted chicken in place of the garbanzo beans.



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A quick and easy fully homemade salad and dressing inspired by a traditional Greek Salad but simplified.
Recipe type: Salad
Cuisine: Greek, Fresh, Salad
Serves: 2

  • 1 medium head of green or red leaf lettuce
  • ½ red bell pepper chopped
  • ½ cup chopped cucumbers
  • 1 cup garbanzo beans
  • ½ cup crumbled feta
  • 1 heaping tablespoon finely minced red onion

  1. Chop lettuce roughly and wash in a salad spinner.
  2. Add prepped veggies and beans and toss with Greek Yogurt Greek Dressing (recipe below)
  3. Serve as a side or main salad dish.
  4. Enjoy


Greek Yogurt Greek Dressing
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This dressing is perfect on the Sort of Greek Salad or on any salad combination of your liking!
Recipe type: Dressing, Topping
Cuisine: Greek, Fresh, Salad
Serves: 4

  • ½ cup of Greek yogurt
  • 2 teaspoons aged balsamic
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 tablespoon olive oil
  • ½ tsp of sea salt
  • ½ tsp ground black pepper

  1. Combine all ingredients and mix until fully incorporated
  2. Drizzle over salad servings, or toss with salad in large serving bowl
  3. Keeps in fridge for 3-4 days, covered.
  4. Enjoy