Chicken with Apricot Jam & Soy Sauce – AKA – Sandy’s Chicken

This is one of my husband's favorite meals. He is always asking me to make it. Sandy is one of my best friends. She was the first person I met on my first day of college (Sarah Lawrence) back in 1979. Actually, it was my mother that met her, I was too shy. You know those friends that know a hell of a lot about you - actually, too much about you? Well, Sandy is one of those. A friend that you haven't seen in years and yet you pick right up where you left off. That's Sandy and this is her chicken.

By Leslie Blythe

Chile-Lime Noodle Salad

This vibrant Chile-Lime Noodle Salad is naturally gluten-free, featuring Pad Thai rice noodles as its base. To ensure maximum freshness and crispness, the vegetables – cucumber, carrots, snap peas, red onion, and serrano pepper – are thinly sliced and incorporated raw.
The salad's signature kick comes from a spicy, tangy dressing. It's a creamy and bright blend of mayo, lime juice, chili powder, and garlic, perfectly complements the fresh ingredients. To finish, a generous sprinkle of crushed salted and roasted cashews adds a satisfying crunch.
One of the best things about this salad? It's a fantastic make-ahead option! In fact, it tastes even better on the second or third day as the noodles and vegetables fully absorb the dressing and the flavors meld together beautifully. This makes it an ideal choice for meal prep (perfect for lunches) or for getting a head start on a potluck or cookout.

By Leslie Blythe

Dill Pickle Chicken Skewers

Get ready for a flavor explosion with these Dill Pickle Chicken Skewers! Boneless chicken thighs soak up all the tangy goodness of pickle brine before being threaded onto skewers with crisp dill pickles. After a quick sear in a grill pan, they're baked until juicy and finished with a zesty, buttery garlic ranch sauce that brings it all together. The key to this dish is the pickle brine marinade. The acidity in the pickle juice acts as a natural tenderizer for the chicken, breaking down muscle fibers and infusing the meat with tangy flavor. Beyond just tenderizing, it also helps the chicken retain moisture, resulting in juicy chicken.

By Leslie Blythe

Southern Style Tomato Pie

You'll love this Southern Style Tomato Pie, a perfect summer dish. It's packed with ripe tomatoes and fresh basil in a flaky crust, topped with a creamy mix of mayonnaise and cheese that bakes up golden and bubbly. It's a delicious blend of sweet tomatoes, fragrant basil, and savory cheese—great for any summer get-together.

I used Duke’s Mayonnaise. Unlike many other commercial mayonnaise brands, Duke's is naturally sugar-free, giving it a tangier, less sweet flavor profile. This was initially due to sugar rationing during WWI but became a signature characteristic. Their motto. - It's Got Twang!

By Leslie Blythe

Apricot Chicken with Charred Scallions

Apricot Chicken with Charred Scallions revolves around tender chicken coated in a sticky, flavorful apricot-based sauce, complemented by salty soy sauce and nutty sesame oil. What truly sets this dish apart are the charred scallions. When cooked at high heat, they transform, adding a smoky, pungent, and subtly sweet onion flavor that elevates the entire dish beyond a basic sweet and sour chicken.

By Leslie Blythe

Curried Salmon and Tomato Traybake

Curried Salmon and Tomato Traybake is packed with lean protein, vegetables, and healthy fats from the salmon. The salmon fillets nestled on top of a bed of roasted red onions, bursting cherry tomatoes and a curry-inspired sauce, all roasted together on a single baking tray. Serve with rice or couscous and naan or pita bread to sop up at the the juices.

By Leslie Blythe

Loaded Broccoli Salad

Loaded Broccoli Salad is a combination of crunchy textures, sharp cheddar cheese, green onions, creamy dressing and topped with crumbled bacon. The star here is, of course, the raw broccoli florets. When cut into bite-sized pieces, they provide a crisp, fresh base with a satisfying crunch. It's your go-to side for those sizzling summer BBQs.

By Leslie Blythe

Gin Pickled Onions

My husband makes fantastic pickled red onions, and this gin-infused version is a real standout! These Gin Pickled Onions add gin and vinegar. The flavor is further enhanced with dry spices often found in gin, such as coriander and juniper, along with bay leaves for a truly superior pickled red onion. They brighten up sandwiches, tacos, cheese boards, and burgers, they're an absolute game-changer.

By Leslie Blythe

Sunshine Hummus

If classic hummus has become a bit bland for your taste, Nigella Lawson's Sunshine Hummus is here to brighten things up! This vibrant recipe breaks away from the ordinary, infusing the traditional dip with the warm glow of turmeric, the smoky depth of sweet paprika, and a subtle kick from white pepper. These ingredients not only deliver a unique flavor profile but also give the hummus its stunning golden hue.
Enjoy it as a dip with sliced peppers and pita chips, or take a cue from Nigella herself and use it to elevate your sandwiches as a delightful alternative to mayonnaise. It's also utterly delicious simply spread on bread or crackers.

By Leslie Blythe

One-Pan Ditalini and Peas

When I made this my husband said it was a 10 out of a 10 (greater than the sum of its parts). This One-Pan Ditalini and Peas will become your savior on busy weeknights. Ditalini, meaning "little thimbles" in Italian, is a small, tube-shaped pasta. The key to this dish is that the pasta cooks directly in the broth, absorbing all the flavors as it simmers. This delicious, quick meal comes together in one pot, meaning minimal cleanup. Yet, it tastes surprisingly complex and elegant. Sweet, perfectly cooked peas are the ideal complement to the ditalini, and the sauce is wonderfully silky without being heavy. It’s topped off with crispy salami, lemon zest, fresh herbs and Parmesan cheese.

By Leslie Blythe