Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 4 - 5
Prep. Time: 30 mins Total Time: 1 hr
INGREDIENTS
2 pounds chicken breast - cooked and shredded
¼ cup freshly squeezed lemon juice - approx. 2 lemons
2 tablespoons whole grain Dijon mustard
½ cup extra-virgin olive oil
¼ cup coarsely chopped, toasted pecans
¼ cup thinly sliced green onions - white and light green parts only
3 tablespoons chopped fresh tarragon leaves
Fine sea salt and freshly ground black pepper to taste
2 whole grain or regular baguettes
Lettuce and thinly sliced radishes, for serving
INSTRUCTIONS
1. In a large bowl, whisk together the lemon juice and mustard. Add the olive oil in a slow, steady stream, whisking constantly. Season generously with salt and pepper. Add the roast chicken, pecans, green onions, and tarragon and stir to combine.
2. Cut the ends off the 2 baguettes then cut them crosswise into 6-inch-long pieces and cut each piece in half horizontally. You’ll have some pieces left over—save them for breakfast toast.
3. Divide the chicken salad mixture evenly amongst the 4 baguette bottoms, add some lettuce, along with the radishes, and place the remaining baguette halves on top.