Jerri’s Chicken Salad


Recipe courtesy of Jerri Parker

My sister Jerri is a great cook; She can walk through a kitchen, grab random stuff along the way from the fridge and pantry, and put it together almost effortlessly into a wonderful meal (she’s also a great pie baker).  I called her today and this is what she was making for dinner.  It didn’t occur to me to add grapes and nuts to chicken salad, but Mark loves it.  I like to use sandwich pocket bread for this salad.  I place lettuce leaves inside the bread to act as a barrier against the moist chicken salad, and also to give the sandwich more crunch. My sister also suggests that it can be served with crackers and celery sticks in place of the bread.  Either way, this is a nice variation on an old classic and a wonderful meal to serve when you’re trying to beat the heat.  Enjoy!



4 chicken breasts, cooked, cooled and cubed or torn into bite-sized pieces

25 grapes, either green or red (must be seedless), cut in half

1/3 cup nuts (pecans or walnuts work the best), chopped

2 Tablespoons onion, diced

celery seed, to taste (1 used 5 good shakes)

salt and pepper

slightly less than 1/2 cup mayo or Miracle Whip

2 Tablespoons mustard

hard-boiled eggs, diced (optional)




1. Shred or chop the chicken and place in a large bowl.  Add the grapes, nuts, onion and celery seed, and diced hard-boiled eggs.  Look at your combination in the bowl…does it need more of anything?


2. After you are happy with the quantities of your ingredients, add enough mayo to hold it all together and a little dab of mustard to give it some zing.  Salt and pepper it to your taste and serve in pocket bread, or in a bowl with crackers and some celery sticks.


Easy Herb Frittata


Recipe courtesy of Food & Family Magazine, Winter 2005, Kraft Foods©

A Frittata is an Italian omelet.  All the ingredients are mixed in with the eggs and then the dish is baked.  It could not be easier, hence the name.  I have included the original recipe and some suggestions for additional ingredients.  This recipe is different every time I make it because I just use whatever is in the house at the time.  Mark and Danielle love eggs for breakfast, brunch or dinner, and this is one of my go-to recipes simply because it is easy and so adaptable.  Enjoy!



8 eggs
2 Tablespoons water
4 ounces chopped ham (bacon, bacon bits, sausage, turkey, pancetta)
1 cup mozzarella cheese (almost any grated cheese will work, use what you like and use more than 1 cup)
3 Tablespoons fresh cilantro, chopped (Italian parsley,Italian seasoning,)
(I like to add veggies to the Frittata: asparagus, mushrooms, onions, bell peppers, zucchini, etc.  I saute the veggies until they are very soft, but not browned, about 15-20 minutes)






1. Preheat oven to 350°F.  Saute veggies in butter until soft, but not browned, about 15-20 minutes.



2.   Beat eggs and water with a wire whisk in a medium bowl.  Stir in meat of choice, softened veggies, half of the cheese, and half of the herbs.



3. Pour egg mixture into a greased 9 inch pie plate, Quiche pan, or baking dish.




4. Sprinkle remaining cheese over top.



5. Bake for 25-30 minutes, or until puffy and golden brown.  Sprinkle with chopped fresh cilantro, or chopped fresh Italian (flat-leaf) parsley.  It will deflate somewhat as it cools.

Crustless Breakfast Pie


Recipe courtesy of Garfield…Recipes with Cattitude!

by Gooseberry Patch

Who doesn’t love breakfast for dinner?  It used to be one of our kid’s biggest requests when they were little (there is something indulgent about pancakes at 6 p.m., it’s like eating dessert first). This breakfast pie is easy to put together, just add some fresh fruit.  This is what Mark requested for dinner.  Enjoy!


2 cups cooked potatoes, diced
1-2 Tablespoons butter
1/2 cup onion, chopped
1/2 cup red or green pepper, chopped
2/3 cup cooked ham or crisply cooked bacon, diced
salt and pepper to taste
4 eggs, beaten
2 Tablespoons milk
optional-mushrooms, cheese, parsley

Full disclosure-I misread this recipe when I made it and used 1/2 onion and 1/2 red pepper, not 1/2 cup of each.  Your Breakfast Pie will probably hold together better than mine and it will look like you used more eggs than I did, if you stick to the recipe.




1. In a skillet over medium heat, cook potatoes in butter until golden, about 5-6 minutes (I fried the potatoes in the same pan as I fried the bacon, using some of the bacon grease and 1 Tablespoon butter).



2. Add onion and red or green pepper (and optional chopped mushrooms); cook until onion is translucent, about 5 minutes.  Remove skillet from heat; stir in ham or bacon, salt and pepper.




3. Spoon potato mixture into a lightly greased pie plate.




4. In a small bowl, whisk together eggs and milk.  Pour egg mixture over potato mixture.




5. Add the optional cheese and parsley.  Bake at 350°F. for 12-15 minutes, until eggs are set and center tests clean with the tip of a knife.  Cut into wedges.  Serves 4-6