Tuesday, 12 May 2015

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.


  1. Yum! That chicken sounds delicious. Your code was cracking me up because I have the same problem... trying to figure out how to tell people how you made something when it's like "I just dumped a bunch of things together and somehow made this." :)

    Your broccoli salad is similar to my mom's. I think the only difference is that she uses red grapes instead of raisins. (which I like because I'm not a fan of broccoli at all, so I eat a lot of the grapes. haha ;)

  2. Everything looks delicious! I haven't had broccoli salad in a while...I'll have to make some this weekend if I can manage. ;) Just as Becca Anne said, my family uses a very similar recipe to that one, but we use red grapes instead of raisins.