So, if you read my post on Friday I told you how scrumptious the salmon salad was at The Fresh Market. Well guess what? I asked them for the recipe and they gave it to me and because I know you will all love it as much as I do, I am sharing with you!!
INGREDIENTS
2 pounds smoked salmon chunks
4 ounces Hellman’s mayonnaise
5 springs of parsley
5 scallions
DIRECTIONS
Break the smoked salmon into bite size chunks.
Chop parsley.
Chop scallions.
Add mayonnaise to all of the ingredients and mix being careful not to break up the salmon too much.
This recipe is from The Fresh Market.
Enjoy,
Have you ever been to The Fresh Market? They are new to New Hampshire and I had the wonderful opportunity to go to their Bedford NH location with a special friend. Don’t get this market confused with Philbrick’s Fresh Market in Portsmouth NH. They are not the same. (Although I love Philbrick’s too!)
The Fresh Market is based out of Greensboro NC and they have stores popping up all over the place. If you get a chance to stop by the Bedford store, I can tell you it is a must visit!
They have everything you can imagine. They have an olive and antipasto bar, a full section of dried chilies for all you chili heads out there, fresh baked array of breads and a full dessert bar to name a few. I have to say my FAVORITE two things I picked up was their already made lobster salad and their salmon salad. I made little appetizers with them using their little butter rounds! Those were so good. If you see me coming and you are in the area of either of those items, I will warn you I am not afraid to use an elbow!
!
I also purchased some of their prepared coconut shrimp and a mango coconut dipping sauce. If you are a coconut lover this is for you!
I felt like a kid in a candy store as they had so many things and I had so many choices to make! The fish section was amazing, along with their deli and meat section, not to mention a full cheese section. They had everything your regular market does as well. Lots of fruit and vegetables, fresh flowers, various prepared items to make a busy night easier!
This was a fun shopping trip and I cannot wait to go back! Stay tuned for an amazing recipe Monday!
Enjoy,
If you are looking for something a little different might I suggest you give this a try? This pasta salad has a lot going on. I made it for an early spring dinner. I really enjoyed the flavor on the chicken as I used a bottle of Iron chef orange ginger sauce.
INGREDIENTS
3 boneless skinless chicken breasts
1 bottle Iron Chef orange ginger sauce
1 box bow tie pasta
1/2 cucumber
1/2 diced red pepper
1 carrot, shredded
1 small can mandarin oranges
Toasted almonds (optional)
Italian dressing
DIRECTIONS
Marinate the chicken in the orange sauce, overnight if possible. Grill chicken until cooked through. Chop into bite sized pieces.
Cook pasta until done, drain and put in a large bowl. Add all of the veggies and chicken. Add oranges and almonds. Add desired amount of Italian dressing (a light citrus dressing would also be great) and mix carefully trying not to break up the orange sections.
Enjoy,
This chicken recipe is full of flavor. With grilling season upon us I thought this would be a great recipe to share as it is not your average BBQ chicken! I found this recipe at a blog called Handle the Heat. We all enjoyed this chicken and served it with mashed potatoes and corn!
INGREDIENTS
1/4 cup honey
3 Tablespoons low sodium soy sauce
1 Tablespoon olive oil
2 limes, using zest and juice of both
3 garlic cloves, peeled and minced
2 Tablespoons Sriracha sauce
1 Tablespoon salt
dash of pepper
4 boneless chicken breast
DIRECTIONS
In a small bowl combine all ingredients, except chicken.
Place chicken into a Ziploc bag and marinate for 6 hours or overnight.
Preheat grill. Remove chicken from marinade and grill chicken until the chicken is no longer pink or until chicken reaches 165 degrees. This chicken can also be baked in a 350 degree oven for approximately 40-45 minutes depending on the amount of the chicken.
Enjoy,
Poke cakes has been popular for a while now. It has taken me a little time to come around and give one a try. There are a million different versions and combinations. It was tough to pick just one and knowing that if it tasted as good as everyone says you will see many more poke cake recipes here! I chose a recipe from the blog brown eyed baker. This recipe is SOOOOO good and SOOOO easy! Caramel and chocolate… what is not to love?!
INGREDIENTS
1 Box of Devil’s food cake (and all the ingredients needed on box)
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar caramel ice cream topping
8 ounces Cool Whip (I used fat free)
1 cup Heath toffee bits (found in the baking aisle)
DIRECTIONS
Bake cake according to directions on the box. Once you remove cake from the oven, immediately poke holes in the cake using a fork. In a medium bowl, stir together sweetened condensed milk and the caramel sauce. Slowly drizzle the sauce over the entire cake. Allow the cake to cool completely to room temperature. Refrigerate for at least one hour.
Spread Cool Whip over cake then sprinkle with toffee bits.
Serve cold and refrigerate any left overs!
Enjoy,
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