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Crispy, Crunchy Chopped Chicken Salad with Sesame Dressing

Blossom Lady

Mar 16, 2025 05:35 AM

You’ve probably had a version of this salad. You might even love this salad. But do you know this salad? While it is often called a Chinese chicken salad, the dish originated in California in the 1960s. Sylvia Wu, a Chinese-American restauranteur, is credited with creating the dish at Madame Wu’s in Santa Monica, at the request of Cary Grant (a restaurant regular and Wu’s longtime celebrity crush). While Wu’s original dish drew loosely from chicken salads she had eaten in Shanghai, she developed it to appe...

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White Asparagus Soup

Blossom Lady

Mar 16, 2025 05:27 AM

I remember the first time I was in Germany during white asparagus season, I was a little unprepared for quite how ubiquitous it was. Even the tiny little place I was staying in had at least two or three dishes using it on their menu. Then I went to other restaurants and the market and found it everywhere. The season is relatively short, but Spargelzeit (asparagus time) is an annual celebration in Germany. And after you try a few dishes using it, like this lovely soup, you may understand why. White a...

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Chicken Pot Pie Empanadas

Blossom Lady

Mar 16, 2025 05:22 AM

Empanada dough is your blank canvas! Found in the freezer section of most Latin supermarkets, these handy disks can be filled with just about anything. Transform last night's leftovers into a whole new meal—think roasted vegetables, shredded chicken, or even leftover chili. These chicken pot pie empanadas are a delicious example of how creative you can get. Fry or bake them until golden for a satisfying snack or meal. Ingredients: 1 tablespoon extra virgin olive oil 1 leek, white and light gree...

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Sheet Pan Breakfast Burrito

Blossom Lady

Mar 16, 2025 03:44 AM

This Breakfast Burrito Recipe is a meal prep champ, yielding up to a dozen protein-packed burritos that are perfect for freezing as a grab-and-go breakfast. Sausage, roasted potatoes, cheddar, and eggs make them delicious and satisfying! Breakfast burritos, perfected. I’ve made so many breakfast burritos over the years, but this recipe? This is the one! It’s a savory breakfast lover’s dream come true. And even better, it yields a LOT of burritos. Because if I’m making breakfast burritos to freeze,...

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Green Goddess Salad

Blossom Lady

Mar 16, 2025 03:36 AM

If you love chopped salads, you’re going to love this green goddess salad. This salad has been all over my Tiktok. Green goddess salad isn’t anything new, but this version does it with a twist and it’s pretty amazing. If you have any resolutions this year to eat healthier or go vegan-lite or full on vegan, this salad should be in your back pocket. I have this thing where I love eating salad with a spoon. Weird, I know, but chopped salads will forever and always be number one in my heart. So when I s...

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Rieska (Finnish Flatbread)

Blossom Lady

Mar 16, 2025 03:22 AM

Rieska is an everyday Finnish Flatbread. This version is moist, slightly sweet, and perfect spread with salty butter. There are several versions of this bread, including with barley or with potato. This one is probably the simplist one to make of the lot. This bread is made with with baking powder and soda rather than yeast, so it's pretty much ready in thirty minutes from start to finish. This bread is wonderful toasted or warmed for breakfast and served traditionally with butter and milk. ...

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Sunshine Bliss Bars

Blossom Lady

Mar 16, 2025 03:18 AM

When you’re transitioning from late winter and craving a spring dessert that’s bright, sunny, and perfect for any occasion, I have a sweet suggestion that blows lemon bars out of the water: sunshine bliss bars. It’s a triple-layer dessert that tastes like the tropics. Buttery shortbread dough pulls double duty as the crust and crumb topping, and sandwiched in between is a jammy layer of pineapple filling. A dusting of powdered sugar makes them look even prettier. Best of all, sunshine bliss bars are a one-...

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Minestrone Primavera

Blossom Lady

Mar 16, 2025 03:14 AM

Minestrone primavera is a wonderful bowlful of spring flavors, with lots of green vegetables, white beans and a light stock base. It's easy to make, adaptable to what you have and perfect on cooler spring days. Spring is one of those seasons that sometimes feels way too fast. But even so, I always make sure I try to make the most of spring vegetables while I can, and maybe even extend them a little. This soup is a bit of a celebration of spring vegetables, you could say, but in a pretty simple way. It...

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Lohikeitto (Finnish Salmon Soup)

Blossom Lady

Mar 16, 2025 03:10 AM

This classic Finnish seafood soup somehow straddles the line of being hearty and comforting while also being light, bright, and refreshing. Do not skip the flurry of dill that comes at the end. These are flavors that know each other well, but the final hit of fresh herbs, along with that hint of allspice, ties everything together to make this soup truly greater than the sum of its parts. For a thinner, lighter broth, some recipes skip the cornstarch slurry. I’ve included it in the recipe, as I like a thick...

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Truffle Fries

Blossom Lady

Mar 16, 2025 03:04 AM

Truffle Fries are the bougie cousin of traditional fries, classin’ things up with a drizzle of truffle oil, a shower of freshly shredded Parmesan, and a sprinkle of parsley. Here’s how to make them at home! Crispy oven-baked truffle fries, oh là là! Did I eat a whole batch of these baked truffle fries straight out of the oven? Maybe YES. We all know that crispy potatoes are the best potatoes, but add truffle oil and Parm and you easily go from best to blissfully delish. You could serve thes...

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Dishoom Black Dal aka Dal Makhani

Blossom Lady

Mar 16, 2025 02:59 AM

Dishoom’s Black Dal is creamy, luscious, and absolutely addictive I love dal. It’s warm and cozy, full of flavor, creamy, rich, and hearty. It can be an all day affair or a quick 1 hour in the instant pot. This particular dal recipe is a riff on the dal at popular London restaurant, Dishoom. Think: tender lentils in a rich and creamy tomato gravy seasoned with cinnamon, coriander, cardamom, fennel, garam masala, and more. Trust me when I say that it is the BEST vegetarian comfort food dish you’ll ever...

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Pork and Cabbage Egg Rolls

Blossom Lady

Mar 16, 2025 02:54 AM

These pork and cabbage egg rolls are super crispy and filled with a wonderfully seasoned ground pork and cabbage mixture. These Chinese-American style egg rolls (meishi chunjuan) are extra large (burrito-sized) and packed with filling. Just one egg roll with a side salad is enough for lunch for me (although you may catch me shaving off a slice or two from the leftovers). Ingredients: For the Egg Rolls 2 cups packed shredded red cabbage (1/2 medium head) 1 cup packed shredded Napa cabbage (3 large...

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Banana Fluff

Blossom Lady

Mar 16, 2025 02:49 AM

If you’re a dessert-lover like me, you probably have favorites in every sweets category. Peanut butter no-bakes are my go-to cookies, while cool and creamy strawberry Oreo icebox cake is my favorite for celebrations. No list of my favorite no-bake desserts is complete without mentioning Southern banana pudding, a trifle with layers of creamy vanilla pudding, vanilla wafer cookies, and sliced bananas under a cloud of whipped cream. While I love a classic banana pudding, I love this banana fluff that has the...

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Strawberry Asparagus Salad

Blossom Lady

Mar 16, 2025 02:41 AM

This delicious strawberry asparagus salad brings together favorite flavors of the season, with a bright lemony dressing and goat cheese toasts on the side (which are optional but go so well). A tasty spring salad that is also so easy to make. While it's generally possible to get most produce year-round these days, most things taste that bit better when they are in season locally (or at least not traveling too far). Plus most produce just feels more fitting when it's in season. Crisp fresh asparagus an...

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Duck Confit with Duck Fat Roasted Potatoes

Blossom Lady

Mar 16, 2025 02:29 AM

This recipe is involved but not as difficult as you might expect. It's perfect for a weekend project or holiday celebration. It's also rich, tender, salty, and delicious. This technique uses no additional duck fat, relying only on the fat that renders out of the legs while cooking. Making crispy roast potatoes in that leftover fat is a must. Ingredients: Duck Confit 6 duck legs 2 tablespoons kosher salt 1 tablespoon orange zest 4 cloves garlic, grated 1 tablespoon juniper berries 1/2 tablespoo...

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