Category Archives: American

White House Salad


This salad was created by White House chef Sam Kass when he visited the set of “The Biggest Loser.”  It is known as the salad that no one can get enough of.  I tested out this salad on a picnic with friends this past weekend and it is a winner!  Simple ingredients paired with a super flavorful dressing.


1 head of fresh lettuce
1 cucumber
2 fresh in-season tomatoes
1/4 red onion
1 bunch fresh basil


1/3 C olive oil
4 T lemon juice
1 t honey
Salt and pepper to taste


For the salad: tear the lettuce into bite size pieces, peel the cucumber and cut into bite sized bits, cut tomatoes and cut them into bite sized pieces, slice onion as thin as possible, chop basil into large pieces.  Mix all together.

For the dressing: Place all ingredients in a container with a tight fitting lid.  Cover the container and shake vigorously.

Toss and serve immediately.


Perfect Roast Chicken


One of my very favorite meals growing up was roast chicken.  It was always the meal I requested for my birthday.  I love the flavorful meal and the crunchy skin.  Since having my own kitchen I’ve always been intimidated to try it…such a big piece of meal, it’s cooking nearly the whole animal! I tried the grocery store rotisserie chickens and restaurant roasted chickens, but they can’t compare to the taste of home cooked roasted chickens.  About a year ago I tried cooking one on my own, and it miserably failed.  Tough meat, no flavor.  I temporarily gave us.  That is, until Pinterest.  I was inspired again and pinned several recipes.  I decided to try this recipe.  After all, how can you go wrong with Martha? And… I don’t need to try any other recipes! This was perfect! I’ve made this recipe now several times and am sold.  I’ve also made this recipe twice for dinner parties and everyone remarks at how tender and flavorful the chicken is.  I hope you can enjoy this amazing recipe.  Every time I eat it I’m transported back to Virginia eating a Sunday supper after church.  Love it!


  • 1 six lb roasting chicken (Trader Joe’s sells great organic whole chickens)
  • 2 T unsalted butter
  • Salt and freshly ground black pepper
  • 2 medium onions, peeled and sliced crosswise 1/2 in thick
  • 1 lemon
  • 3 large garlic cloves, peeled
  • 4 sprigs fresh thyme
  • 1 C chicken broth, skimmed of fat


1.  Let the chicken and 1 T butter stand at room temperature for 30 minutes.  Preheat oven to 425 degrees.  Remove and discard the plastic pop-up timer from chicken if there is one.  Remove the giblets and excess fat from the chicken cavity.  Rinse the chicken inside and out under cold running water.  Dry chicken thoroughly with paper towels.  Tuck the wing tips under the body.  Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.

2.  In the center of a heavy duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of the lemon and pressing down, roll the lemon back and forth several times.  This softens the lemon and allows the juice to flow more freely.  Piece entire surface of lemon with a fork.  Using the side of a large knife, gently press on garlic cloves to open slightly.  Insert garlic cloves, thyme sprigs, and lemon into cavity.  Place chicken in pan, on onion slices.  Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.

3.  Spread the softened butter over entire surface of chicken and sprinkle liberally with salt and pepper.  Place in oven and roast until skin is golden brown and crisp, and the juices run clear when pierced, about 1 1/2 hours.  When the chicken seems done, insert an instant read thermometer into the breast, then the thigh.  The breast temperature should read 180 degrees and the thigh 190 degrees.

4.  Remove chicken from oven, and transfer to a cutting board with a well.  Let chicken stand 10 to 15 minutes so the juices settle.  Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan.  Leave any brown baked on bits in the bottom of the roasting pan.  Place on the stove over medium-high heat to cook, about 1 minutes.  Add chicken stock, raise heat to high, and using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes.  Strain the gravy into a small bowl, pressing on onions to extract any liquid.  Discard onions and stir in the remaining tablespoon of cold butter until melted and incorporated.  Untie the legs, and remove and discard garlic, thyme, and lemon.  Carve and serve gravy on the side.

–Martha Stewart


Healthy Curried Tuna Salad


Tuna salad is my go to lunch when we don’t have leftovers from dinner.  The key ingredient in making canned tuna tasty?  I think many would quickly said mayonnaise.  I know I would have a few months ago.  Mayonnaise has loads of preservatives that makes an otherwise healthy lunch choice…not healthy.  Awhile ago, I found a recipe from Pinterest and skeptically tried to make tuna salad without mayo.  Surprisingly, I really enjoyed the tuna salad and have eaten it this way a number of times since.  Now when I add mayo into my tuna salad it tastes too heavy.  The avocado and the oil in the recipe add the moisture and creaminess that the tuna salad usually gets from mayo.


1 can tuna
1 avocado
1 T grapeseed oil (or olive oil)
1 t yellow curry powder
1 pear chopped
1/2 onion finely chopped
1 T slivered almonds
Handful of cilantro (or other herbs), roughly chopped
Salt & Pepper to taste
**Have fun adding other herbs, veggies, fruit, even cheese to your tuna.  Get creative!**


Mix all together. Serve cold.  I often enjoy mine over lettuce or on cucumber slices.

–Adapted from:

Oven Baked Drumsticks



* 3 cups almond meal
* 6 tablespoons parsley
* 1 tablespoon paprika
* 1 tablespoon oregano
* 2 teaspoons salt
* 1 1/2 teaspoons pepper
* 1 1/2 cups (3 sticks) butter
* 9 tablespoons mustard
* 24 chicken drumsticks


Preheat oven to 350°F. Butter 2 large baking sheets. Combine all dry ingredients in large bowl and stir to blend. Melt butter in small saucepan over medium-low-heat. Remove saucepan from heat. Add mustard and whisk to blend. Brush drumsticks generously with butter mixture, then roll in dry mixture coating completely. Arrange drumsticks on prepared baking sheets.

Bake drumsticks until golden brown and cooked through, about 1 hour. Serve warm or at room temperature.

–Modified from Bon Appétit, June 1996

*Sooo yummy! Tastes like fried chicken but even better!!