La Kitchenette Souris : Herbed Chicken & Broccoli Salad

Look who is back with some more new recipes!

I actually made these last week but I have been busy going out & doing things & enjoying life outside of the kitchen... 

Which is likely how it will be for most of the summer, but that's okay. 

I will return in the fall & likely swing right back into cooking/baking a lot again!

For now, I don't want to pass good opportunities to go do some fun, interesting things just for the sake of being able to blog new recipes. HAHA

Today I am sharing 2 new recipes with you, & the recipe for the fries you see in the photo will be up hopefully tomorrow!

The Herbed Chicken is my own recipe & I realized while making it, I basically add a dash of this & a dash of that, but a bigger dash of that than this, and then a bigger dash of this than that... 

Honestly, I have no clue how to tell you how to make this.

I add herbs based on smell & appearance. 

Still, will do my best!

The broccoli salad is super easy & a bit hit with my folks!
I can see it being made for those summer picnics quite often. 

Very fresh & fairly healthy.

You will need to make it ahead of time as it needs to be refrigerated for as long as possible.

Up to 24 hours.

♥

Herbed Chicken

I always use chicken pieces with the bone in, but I peel the skin off. 

Then I place it in a baking dish & add about a 1/2 inch of water in the bottom.

Next I sprinkle herbs over the top.

You can use whatever you like, but I use a huge variety, so I will list them for you.

~Oregano (dark)

~Marjoram (light)

~Thyme (dark)

~Sage (light)

~Tarragon (light)

~Summer Savory (dark)

~Basil (light)

~Rosemary (light)

~Sea Salt (dark)

~Freshly Ground Black Pepper (light)

The secret is not to use too much of anything. 

You have to balance the flavor between sweeter herbs & spicier herbs.

That's what makes it so lovely.

I have used the codes "light" & "dark" to tell you how much of each to put on.

"Light" stands for a smaller sprinkle & "dark" for the heavier sprinkle.

I hope that helps a little. 

♥

Broccoli Salad

1/2 cup Mayo or Miracle Whip

1/2 cup sugar

2 Tablespoons white vinegar

12 cups broccoli florets

1 small reds onion, finely chopped

1/2 cup raisins (optional~ I left out)

1/4 cup raw sunflower kernels

5 slices bacon, cooked & finely crumbled

Mix mayo, sugar & vinegar.

Set aside.

Combine broccoli, onion, raisins & sunflower seeds/kernels.

Add mayo mixture & toss to coat.

Refrigerate for several hours.

Sprinkle bacon on just before serving.