While it surprises many of my friends and family, there are nights when I don’t really feel like whipping up something elaborate for dinner. It is assumed that since I started a food blog, I must cook and bake every waking second of the day. Some days I do – but many days, I don’t.
The misconceptions among friends and family when it comes to my blog often make me chuckle a bit. I’m sure many other food bloggers are with me on this one. It’s funny because very little about me has really changed in the months since I started my blog. I still haven’t been to culinary school and have no formal training. Yet, it is assumed that I am an expert on all things food. While I do think that I probably have more culinary knowledge packed into my brain than many people walking down the street, I don’t know everything.
So, that dish that your husband ordered last year at a restaurant that I have never been to… No, I have no idea what herbs in the dish were. Green ones you say? Hmm… That narrows it down quite a bit!
Another fun one is the assumption that, as a blogger, I am familiar with every recipe posted on the Internet. You saw a recipe for lasagna on some site? Have I tried it? Oh, you mean the one that calls for noodles, cheese, and sauce. Yes, surely I have.
In the spirit of setting the record straight, here’s a recipe from one of those nights where I didn’t really have the energy to deal with dinner. It took me approximately 10 minutes to prepare, plate, and photograph. The chicken salad was delicious, and I will probably make it again. It is, however, proof that while I may be a food blogger, not everything I make is a culinary masterpiece… Far from it.
Cranberry Almond Chicken Salad
- 1 1/2 cups cooked chicken breast, shredded
- 1/2 cup slivered almonds
- 1/2 cup dried cranberries
- 1/2 cup celery, diced
- 1/3 cup light mayonnaise
- 1 tablespoon apple cider vinegar
- Pinch Kosher salt
Place the almonds in a dry skillet over medium-low heat and toast for a few minutes until golden. This may be the only foodie-ish thing I did in this dish. I admit, I couldn’t resist toasting the almonds!
In a small bowl, whisk together the mayonnaise and the apple cider vinegar until smooth. In a separate mixing bowl, combine the chicken, toasted almonds, dried cranberries, and celery. Add the mayonnaise mixture and season with a pinch of salt.
Use a fork to combine all of the ingredients and fluff the salad a bit. Serve over fresh lettuce or on a sandwich with your favorite bread.