Yummy! I tried this last night and it was great... I didn't have red wine vinegar, so I substituted champagne vinegar. It was good!
3/4 cup salad oil
1/4 cup soy sauce
3 Tablespoons honey
1 tsp minced garlic
1/2 tsp minced ginger
2 Tablespoons red wine vinegar
2-3 pound flank steak
Marinade the meat at least a couple of hours. Bring the meat to room temperature. Grill the meat 6 minutes on each side on med-high heat. Cover the steak with foil and let rest 10 minutes before slicing (against the grain).
Tuesday, May 26, 2009
Sunday, May 24, 2009
Creamy Lime-Cilantro Dressing
Recipe by Ourbestbites.com
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
*A note about green salsa:There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Hernandez. Hernandez brand is a lot spicier than any of the others I've tried. Even their medium green salsa is way too spicy for my liking. I like to buy La Costena because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into!
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
*A note about green salsa:There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Hernandez. Hernandez brand is a lot spicier than any of the others I've tried. Even their medium green salsa is way too spicy for my liking. I like to buy La Costena because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into!
Creamy Chicken Taquitos
Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Tuesday, May 19, 2009
Spinach with Red Peppers
Makes 4 servings
Ingredients
2 red bell peppers
3 teaspoons minced garlic
1 tablespoon olive oil
3 (6-ounce) packages fresh baby spinach
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup pine nuts, toasted
2 teaspoons balsamic vinegar (optional)
Preparation
Bake peppers on a lightly greased aluminum foil-lined baking sheet at 400° for 30 minutes or until peppers look blistered. Place peppers in a zip-top plastic bag, and seal. Let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into thin slices. Set aside.
Sauté garlic in hot olive oil in a large skillet over medium heat 2 minutes. Add spinach, 1 bag at a time, and sauté just until spinach begins to wilt. Add salt and pepper. Cover and reduce heat to medium low. Cook 2 to 3 more minutes or until spinach is completely wilted.
Drain spinach and return to skillet. Stir in sliced roasted peppers, pine nuts, and, if desired, vinegar. Cook over medium heat 5 minutes or until thoroughly heated, gently tossing to coat.
Kitchen Express: Substitute 1 (7-ounce) jar roasted red bell peppers, drained and sliced, for 2 red bell peppers. Omit baking procedure, and proceed as directed.
Southern Living, NOVEMBER 2003
Ingredients
2 red bell peppers
3 teaspoons minced garlic
1 tablespoon olive oil
3 (6-ounce) packages fresh baby spinach
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup pine nuts, toasted
2 teaspoons balsamic vinegar (optional)
Preparation
Bake peppers on a lightly greased aluminum foil-lined baking sheet at 400° for 30 minutes or until peppers look blistered. Place peppers in a zip-top plastic bag, and seal. Let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into thin slices. Set aside.
Sauté garlic in hot olive oil in a large skillet over medium heat 2 minutes. Add spinach, 1 bag at a time, and sauté just until spinach begins to wilt. Add salt and pepper. Cover and reduce heat to medium low. Cook 2 to 3 more minutes or until spinach is completely wilted.
Drain spinach and return to skillet. Stir in sliced roasted peppers, pine nuts, and, if desired, vinegar. Cook over medium heat 5 minutes or until thoroughly heated, gently tossing to coat.
Kitchen Express: Substitute 1 (7-ounce) jar roasted red bell peppers, drained and sliced, for 2 red bell peppers. Omit baking procedure, and proceed as directed.
Southern Living, NOVEMBER 2003
Pasta with Zucchinini and Toasted Almonds
Ingredients
2 cups cherry tomatoes, halved
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
5 teaspoons extra-virgin olive oil, divided
1 (9-ounce) package refrigerated linguine
1 1/2 teaspoons bottled minced garlic
3 cups chopped zucchini (about 1 pound)
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh mint, divided
1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
3 tablespoons sliced almonds, toasted
Preparation
1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.
Nutritional Information
Calories: 344
Fat: 12.7g (sat 3.1g,mono 6.6g,poly 2g)
Protein: 14g
Carbohydrate: 45.5g
Fiber: 5.3g
Cholesterol: 58mg
Iron: 3.4mg
Sodium: 601mg
Calcium: 163mg
Laraine Perri, Cooking Light, JUNE 2009
2 cups cherry tomatoes, halved
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
5 teaspoons extra-virgin olive oil, divided
1 (9-ounce) package refrigerated linguine
1 1/2 teaspoons bottled minced garlic
3 cups chopped zucchini (about 1 pound)
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh mint, divided
1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
3 tablespoons sliced almonds, toasted
Preparation
1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.
Nutritional Information
Calories: 344
Fat: 12.7g (sat 3.1g,mono 6.6g,poly 2g)
Protein: 14g
Carbohydrate: 45.5g
Fiber: 5.3g
Cholesterol: 58mg
Iron: 3.4mg
Sodium: 601mg
Calcium: 163mg
Laraine Perri, Cooking Light, JUNE 2009
Chipotle Grilled Pork Tenderloin with Strawberry-Avocado Salsa
Ingredients
Pork:
1/4 cup minced chipotle chile, canned in adobo sauce
3 tablespoons fresh lime juice
1 1/2 cups (1/4-inch-thick) slices onion
2 garlic cloves, crushed
3 (1-pound) pork tenderloins, trimmed
1 teaspoon salt
Cooking spray
Salsa:
5 cups quartered strawberries (about 2 quarts)
1 1/3 cups chopped peeled avocado (about 1 large)
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon salt
Preparation
To prepare pork, combine first 4 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 2 hours, turning bag occasionally.
Remove pork from bag; discard marinade. Sprinkle pork evenly with 1 teaspoon salt. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning occasionally. Let stand 10 minutes; slice.
To prepare the salsa, combine strawberries and remaining ingredients in a medium bowl; toss gently. Serve immediately with pork.
Nutritional Information
Calories: 180 (33% from fat)
Fat: 6.6g (sat 1.8g,mono 3.2g,poly 0.8g)
Protein: 23.3g
Carbohydrate: 6.6g
Fiber: 2.2g
Cholesterol: 63mg
Iron: 1.7mg
Sodium: 348mg
Calcium: 19mg
Jackie Mills, R.D., Cooking Light, MAY 2007
Pork:
1/4 cup minced chipotle chile, canned in adobo sauce
3 tablespoons fresh lime juice
1 1/2 cups (1/4-inch-thick) slices onion
2 garlic cloves, crushed
3 (1-pound) pork tenderloins, trimmed
1 teaspoon salt
Cooking spray
Salsa:
5 cups quartered strawberries (about 2 quarts)
1 1/3 cups chopped peeled avocado (about 1 large)
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon salt
Preparation
To prepare pork, combine first 4 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 2 hours, turning bag occasionally.
Remove pork from bag; discard marinade. Sprinkle pork evenly with 1 teaspoon salt. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning occasionally. Let stand 10 minutes; slice.
To prepare the salsa, combine strawberries and remaining ingredients in a medium bowl; toss gently. Serve immediately with pork.
Nutritional Information
Calories: 180 (33% from fat)
Fat: 6.6g (sat 1.8g,mono 3.2g,poly 0.8g)
Protein: 23.3g
Carbohydrate: 6.6g
Fiber: 2.2g
Cholesterol: 63mg
Iron: 1.7mg
Sodium: 348mg
Calcium: 19mg
Jackie Mills, R.D., Cooking Light, MAY 2007
Greek Steak Pitas
Ingredients
1/2 cup red wine vinegar
1 teaspoon Greek seasoning (such as McCormick)
1/8 teaspoon black pepper
1 (1-pound) flank steak, trimmed
1/2 teaspoon kosher salt, divided
1 teaspoon butter
1 teaspoon olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
1 (6-ounce) package fresh baby spinach
4 (6-inch) pitas, cut in half
1/2 cup thinly sliced red onion
24 slices English cucumber
1/2 cup (2 ounces) crumbled feta cheese
Preparation
1. Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.
2. Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.
3. Spoon 2 tablespoons spinach mixture into each pita half. Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces steak in each pita half; sprinkle 1 tablespoon cheese in each pita half.
Nutritional Information
Calories: 427
Fat: 13.3g (sat 6.5g,mono 4.7g,poly 0.6g)
Protein: 35.5g
Carbohydrate: 39.1g
Fiber: 2.6g
Cholesterol: 53mg
Iron: 6mg
Sodium: 730mg
Calcium: 215mg
Laura Zapalowski, Cooking Light, JUNE 2009
'Two Thumbs Up Pizza'
3 tablespoons olive oil
5 cups coarsely chopped red onions
4 cups thinly sliced leeks (about 4; white and pale green parts only)
2/3 cup dry red wine
1/3 cup balsamic vinegar
1/3 cup very finely chopped prosciutto (about 2 ounces)
2 tablespoons finely chopped fresh basil
1/4 teaspoon cayenne pepper
2 purchased 10-ounce fully baked thin pizza crusts
8 ounces Gorgonzola cheese, crumbled
1 tablespoon minced fresh rosemary
Preparation
Heat oil in heavy large pot over medium heat. Add onions and leeks and saute until tender, about 20 minutes. Add wine and vinegar. Cook until most of liquid evaporates and onions are brown, stirring frequently, about 20 minutes longer. Mix in prosciutto, basil and cayenne. Season to taste with salt and black pepper. (Can be made 2 days ahead. Cover and refrigerate.)
Preheat oven to 450°F. Place pizza crusts on 2 large baking sheets. Spoon onion mixture evenly atop crusts, leaving 1-inch border around edges. Sprinkle cheese and rosemary over onions.
Bake pizzas until cheese melts and begins to brown and crusts are crisp and golden, about 12 minutes. Cool on baking sheets 5 minutes. Cut into slices and serve.
from Epicurius.com
5 cups coarsely chopped red onions
4 cups thinly sliced leeks (about 4; white and pale green parts only)
2/3 cup dry red wine
1/3 cup balsamic vinegar
1/3 cup very finely chopped prosciutto (about 2 ounces)
2 tablespoons finely chopped fresh basil
1/4 teaspoon cayenne pepper
2 purchased 10-ounce fully baked thin pizza crusts
8 ounces Gorgonzola cheese, crumbled
1 tablespoon minced fresh rosemary
Preparation
Heat oil in heavy large pot over medium heat. Add onions and leeks and saute until tender, about 20 minutes. Add wine and vinegar. Cook until most of liquid evaporates and onions are brown, stirring frequently, about 20 minutes longer. Mix in prosciutto, basil and cayenne. Season to taste with salt and black pepper. (Can be made 2 days ahead. Cover and refrigerate.)
Preheat oven to 450°F. Place pizza crusts on 2 large baking sheets. Spoon onion mixture evenly atop crusts, leaving 1-inch border around edges. Sprinkle cheese and rosemary over onions.
Bake pizzas until cheese melts and begins to brown and crusts are crisp and golden, about 12 minutes. Cool on baking sheets 5 minutes. Cut into slices and serve.
from Epicurius.com
Menu 5/21
Pasta with Zucchini and Toasted Almonds / Sauteed spinanch
Greek Steak Pitas / Chips, fresh sliced veggies, and hummus
Grilled Chicken with Strawberry Avocado salsa (it's a pork recipe, but we have chicken!) / Salad / Bread
Ranch Hamburgers / Salad / Grilled Zucchini / French Fries
'Two Thumbs Up Pizza' / Salad
Greek Steak Pitas / Chips, fresh sliced veggies, and hummus
Grilled Chicken with Strawberry Avocado salsa (it's a pork recipe, but we have chicken!) / Salad / Bread
Ranch Hamburgers / Salad / Grilled Zucchini / French Fries
'Two Thumbs Up Pizza' / Salad
Monday, May 11, 2009
Macaroni and Cheese
Another comfort food...mmmm, mmmm... I usually add veggies and sometimes ham or chicken. Though this is also very good served with chicken strips. I think you can cut down on the butter.
Ingredients
1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups, uncooked)
1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon whole-grain Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot sauce (I use Sriracha)
1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
1/2-1 cup of pureed veggies (carrots, sweet potato, cauliflower, etc.)
Preparation
1. Preheat oven to 350°.
2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 5 ingredients, stirring just until cheese begins to melt.
3. Pour pasta mixture into a lightly greased 13- x 9-inch baking dish.
4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.
Ingredients
1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups, uncooked)
1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon whole-grain Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot sauce (I use Sriracha)
1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
1/2-1 cup of pureed veggies (carrots, sweet potato, cauliflower, etc.)
Preparation
1. Preheat oven to 350°.
2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 5 ingredients, stirring just until cheese begins to melt.
3. Pour pasta mixture into a lightly greased 13- x 9-inch baking dish.
4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.
Weekly Menu
Menu for 5/11/09
Chicken Enchiladas / Black Beans / Salad
Chicken Pot Pie / Salad
Smoked Salmon Salad / Bread
Hamburgers / Sweet Potato Fries / Grilled Zucchini
Mac and Cheese with ham and veggies / Salad
BBQ Chicken (with BBQ Sauce) / Sweet Potato Fries / Grilled Zucchini
Tilapia with Thai Coconut Curry/ Brown Rice
Chicken Enchiladas / Black Beans / Salad
Chicken Pot Pie / Salad
Smoked Salmon Salad / Bread
Hamburgers / Sweet Potato Fries / Grilled Zucchini
Mac and Cheese with ham and veggies / Salad
BBQ Chicken (with BBQ Sauce) / Sweet Potato Fries / Grilled Zucchini
Tilapia with Thai Coconut Curry/ Brown Rice
Tuesday, May 5, 2009
Chicken Salad
Yummy! This recipe was passed on to me by Carol, and I followed her lead and made a few changes. I omitted the celery, and soaked the onions and tarragon in the vinegar for awhile before mixing the salad together. I used pecans instead of walnuts (because I like pecans better), and I used champagne wine vinegar instead of tarragon vinegar (because who has tarragon vinegar on hand?!).
Ingredients:
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
1 cup walnuts,toasted and chopped
1 celery rib, cut into 1/4-inch-thick slices (1 cup)
2 tablespoons finely chopped shallot
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons tarragon vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Soak the shallots and tarragon in the vinegar for awhile.
Mix the chicken, vinegar mixture, mayo, salt and pepper. Stir in the grapes and nuts.
From epicurius.com
Ingredients:
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
1 cup walnuts,toasted and chopped
1 celery rib, cut into 1/4-inch-thick slices (1 cup)
2 tablespoons finely chopped shallot
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons tarragon vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Soak the shallots and tarragon in the vinegar for awhile.
Mix the chicken, vinegar mixture, mayo, salt and pepper. Stir in the grapes and nuts.
From epicurius.com
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