Category Archives: Salads

Honey Mustard Crispy Chicken Salad

Happy Happy Thursday!!!!

I am going to be honest with you guy…. lets get on the same level here for a sec….

All day today has been a bit of an uphill battle.

With that being said, I am being lazy now that I am out of work and it is what it is.

Sorry, I am not sorry and you know why? Because everyone has these days once in a while… some less than others (and thankfully I am one of those) but still I am entitled to it and I am going to grab that bull by the horns and just ride it out.

(Warning… explicit moment here… if you dont want to see then please dont look at the meme below)


I am being lazy and not doing anything other than work on my super backed-up blog  material, and I am determined to get at least 3 things out there for you guys today!

So how does this make me lazy exactly? Well I am not cooking…

I cleaned up a bit after work, changed into my yoga pants + comfy Bill F-ing Murray tee, light my candles for my darn ambiance (that part is crucial), and now have Pandora pumping out some sappy girly song with the likes of Birdy, Bon Iver, Jasmine Thompson, etc… well you get the point… I am in the zone. (I always did say I was a crazy cat lady… case in point)

Its just me tonight anyways so I will happily eat my feeling with some chips and dip… maybe make a beer bread to eat my dip with too but that entails getting up and doing something that equals procrastination and lets face it, if I procrastinate any longer, these will never see the light of day! (how was that for a run on sentence… #idowhatiwant)



Now that we have established my feelings and emotions for the day, let get down to the nitty gritty, shall we? I made a ginormous Honey Mustard Crispy Chicken Salad with the intentions of just eating it… What this means is that I just made it happen and wasn’t planning on using it for Spirits & Thyme. Well, it turned out a lot more majestic then I ever imagined! Thankfully I am one of those who takes pictures of everything they make and eat before shoving my face, so now it can grace us with its presence on the magical realm of the inter-web! YAY!




1/4 Cup Mayonnaise

1 Tbsp Dijon Mustard

1Tbsp Whole Grain Mustard

1 Tbsp Honey

1/2 Tbsp Lemon Juice

-Crispy Chicken-

4 Small Boneless Skinless Chicken Breast

3 Tbsp Butter; melted

1/4 Cup Freshly Grated Parmesan Cheese

1/4 Cup Italian Seasoned Bread Crumbs


Preheat oven to 400F and prep a small baking sheet with cooking spray.

Combine bread crumbs with parmesan cheese in a shallow bowl.

Dip each chicken breast into the melted butter then dredge them through the breadcrumb-cheese mixture.

Line up your little soldiers (chicken breast) on the baking sheet and bake for 20 minutes, or until internal temp reaches 165F.

Meanwhile, as your little crispy chicken breast work on their magic in the oven, work on your dressing.

Combine the mayonnaise, dijon mustard, whole grain mustard, honey, and lemon juice in a small bowl and whisk well. Cover and refrigerate until ready to use.

Once your chicken is all happy happy, remove them from the oven and allow to cool a bit before serving (dont want to wilt your lettuce). Serve chicken over a bed of salad greens with a drizzle of Honey Mustard Dressing. Garnish with chopped green onions if desired.





Chilled Asian Inspired Cabbage Salad


I made Asian Style Pork Ribs not long ago and needed something to go along with them so I got to thinking…. what could I make that would pair well with the flavors of the ribs? I looked around my pantry, counter, and cabinets and couldn’t for the life of me figure it out! Then I started looking into my fruit bowls, vegetable bowls, etc and found a head of cabbage that got me thinking…. isn’t there some sort of an Asian slaw or cabbage salad I could make with this???

Trial and error baby, and that is how I came up with this little gem!



1 Head of Cabbage

Juice of 1 Lemon

2 Garlic Cloves

2 Green Onions (or scallions)

2 Tbsp Extra Virgin Olive Oil (such as Terra Delyssa)

1/3 Cup Soy Vay Veri Veri Teriyaki


First mince up the garlic finely…


And mash it up a bit…


Shred your cabbage, if you have packaged shredded cabbage, then I guess your ahead of the pack… or an over achiever…. however you want to look at it (kidding).


Juice your lemon and chop the roots off the green onions.


Cut green onions in half and then slice thinly length wise.


Voila! Were all prepped now!


Combine olive oil, and lemon juice then drizzle over cabbage and toss in green onions.


Toss well to coat.


Whisk Soy Vay Veri Veri Teriyaki and minced garlic together and again, drizzle over cabbage.


And you guesses it… toss well to coat.


Taste and adjust seasoning with salt and pepper if desired.

Enjoy!          IMG_7854

Broccoli Salad


With summer being in full swing and barbecues happening every weekend, it is easy to run out of clever ideas to bring something a bit different to the table. I often find myself hitting up my trusty partner in crime Google for something new and exciting to contribute!

Low and behold…. Broccoli Salad!

::Cue Applause::

This particular recipe I found at,1643,151187-225206,00.html

It truly is a gem and I recommend that you check it out!



1 Broccoli Head

2 Green Onions; sliced

1/2 Cup Rasins

1/2 Cup Walnuts; chopped

1 Cup Mayonnaise

1/4 Cup Honey

1 Tbsp Vinegar

Shredded Cheddar Cheese *Optional

Crumbled Bacon *Optional


In a medium bowl, combine Mayonnaise with Honey and Vinegar then whisk well until smooth.


Set the dressing aside then begin assembling the salad.


In a large bowl combine the broccoli with walnuts, and raisins.


Add green onions, bacon crumbles, and cheddar cheese (if using either of the last two).


Pour dressing over the veggies.


This is where I got clever and used a large Tupperware bowl with a lid… give it a good toss around to evenly coat all of the veggies!




Now you got something new and exciting to bring to the table!

Roasted Chickpeas



What a great idea! I am sad that I did not find this recipe sooner but I will most certainly make up for lost time! I don’t recall where I found this magical creation but alas, I did and it was so simple that I was able to recall the instructions… See that??? All the more reason to make it!

So keep in mind that if you are using dehydrated chickpeas like me, they need at least 8 hours to soak. If they are the canned goods, then tooty-f*ing-fruity you are one GIANT step ahead of us minions! (just kidding, dont take that to heart)


Olive Oil


Cayenne Powder

Coarse Sea Salt


(this is my chickpeas when I started soaking them last night)

Drain your chickpeas and rinse well.

Preheat the oven to 450.


Lay those little gems out on a paper towel and using another paper towel, rub them well to both dry the peas and to also loosen the thin papery skin.


Would you look at that!

Discard any skin that you may find after giving them a good rub down and if you missed any, that is fine, it is not going to make a huge difference.


Drizzle a bit of olive oil onto the peas and give them a good toss.


Season well with the cumin and cayenne powder but remember, the more cayenne you use the spicier they will be!!!!!


Season with sea salt and toss around to evenly coat.


Roast at 450 for 25-30 minutes or until crispy!


You can do lots of things with this recipe from just a simple bar snack to a crazy southwest salad topping like I did this afternoon!!!!



Fried Couscous Salad


I love talking recipes with my co workers during our down time, and I have to say that I tried a recipe one had told me about and I was pleasantly surprised!

I love couscous but I will be honest in saying that I have never thought out side of the box when it comes down to it! I have always just used the chicken couscous or the olive oil and parmesan couscous from Near East and just left it at that.

Was I missing out or what?!?!?



2 Cans Chicken Broth

2 Boxes of Plain Couscous

2 Cucumbers; chopped

1/2 Cup Sun Dried Tomatoes; chopped

1/2 Cup Fresh Basil; Minced

1/2 Cup Fresh Parmesan Cheese; grated

3 Garlic Cloves; smashed

1/2 Cup Extra Virgin Olive Oil

1 Cup Ricotta Cheese


1/2 Cup Extra Virgin Olive Oil

1/2 Lemon; zest & juice

Salt & Pepper


In a large pot, bring chicken broth to a boil over medium high heat.


While you wait for the broth to boil, work on the dressing so the flavors have time to muddle.


Add the lemon zest to a small bowl.


Followed with the lemon juice.DSCF6714

Salt and pepper to taste.DSCF6715

Then the olive oil.


Whisk to combine and set aside.

Once the broth is boiling, turn the burner off and remove it from the heat.


Stir in couscous.


Cover and let sit for about 5 minutes or until all the broth is absorbed and couscous is tender.


Pour yourself some wine and get ready for the real adventure for the night!




Heat olive oil in a sauté pan over medium heat.


Add smashed garlic and sauté until golden brown in color about 2 minutes.


Remove garlic from oil and discard then increase to high heat.


Break up any clumps of couscous then add it to the pan with the oil.


Cook stirring constantly for 5 minutes.


Now it gets real…. continue to cook over medium high heat stirring every 5 minutes until toasted; about 25 minutes.


Transfer couscous to a large serving bowl.


Now for the easy part!

Add sun dried tomatoes…




Ricotta Cheese…


Parmesan Cheese…




Stir well!


Top with lemon/oil dressing and mix well again.