Category: RECIPES

COOKING THURSDAY ~ FLYING FARMER SALAD ~ 2026 BLOG 365.1B

This is another of the “antique” recipes I found recently in one of the discount recipe boxes at a junk store. I did some internet research and found a few similar recipes that included pineapple tidbits which I changed to WELL drained crushed pineapple because I think it makes it pop more.

According the GOOGLE AI, the Flying Farmer salad gets its name from the recipe’s origin: it was passed down from a pilot who was also a farmer. The “pilot” part of his identity led to the “Flying” aspect of the name, while his “farmer” profession gave the other half. 
The handwritten recipe had some serious notes that really worked for us in the small version. It was obviously written for a LARGE crowd, so I’ve “downsized” it for a family since it doesn’t really keep well. I’ll give you both versions here. I’ve also updated the smaller version to our preferences.

FLYING FARMER CHICKEN SALAD ~ 12 servings
5 cups cooked chicken, cut in chunks
2 tablespoons salad oil
2 tablespoons orange juice
2 tablespoons vinegar
1 teaspoon salt
3 cups cooked rice
1 1/2 cups small green grapes
1 1/2 cups celery, sliced
13 1/2 ounce can pineapple tidbits, drained
11 ounce can Mandarin oranges, drained
1 cup toasted slivered almonds or pecans
1 1/2 cups mayonnaise

  • Combine chicken, salad oil, orange juice, vinegar and salt; let stand while preparing remaining salad ingredients or you can refrigerate mixture overnight.
  • Gently toss together all ingredients.
  • Serve on a bed of lettuce or spinach or in pita pockets.

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Updated FLYING FARMER CHICKEN SALAD ~ 4 servings
1 1/4 cups rotisserie chicken pieces
1 tablespoon avocado oil
1 teaspoon mandarin orange or pineapple juice
2 tablespoons apple cider vinegar
1/4 cup + 2 tablespoons Duke’s mayonnaise
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped Tarragon or Lemon Thyme
1/3 cup diced red onion
¾ cup cooked rice or orzo (orzo is my preference)
1/3 cup small FIRM red or green grapes, halved
1 stalk celery, halved and sliced
1/3 cup crushed pineapple or tidbits, chopped & WELL drained
1/4 cup canned Mandarin oranges, WELL drained (optional – see notes)
1/4 cup toasted slivered almonds

  • Whisk together the avocado oil, mandarin orange juice, apple cider vinegar, mayonnaise, salt and pepper. Set aside.
  • In a large bowl toss together the chicken, Tarragon or Lemon Thyme, red onion, rice, celery, grapes, pineapple and mandarin oranges.
  • Pour wet mixture over and fold together until well blended.
  • Sprinkle with almonds.
  • Serve over a bed of lettuce or spinach or in pita pockets or croissants.

NOTES:

  • I PREFER orzo to rice in this recipe for better texture.
  • I also PREFER ALL crushed pineapple to the mixture of of pineapple AND mandarin oranges. When I do use the mandarin oranges I chop them first and drain them extremely well! I also omit the grapes almost completely.
  • This salad also benefits by being made the day before so the flavors can meld as it chills.

COOKING THURSDAY ~ AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP ~ 2026 BLOG 365.1A

After you’ve had this creamy, silky, rich and lemony chicken rice soup with a bright, tangy flavor, you’ll never open a can again. It’s simple to make and ready in under 30 minutes.

AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP adapted from The Mediterranean Dish and several scrap recipes from antique boxes. Total Time: 35 minutes – serves 6

1 tablespoon Avocado oil
3 LARGE carrots, FINELY chopped carrots
3 stalks celery, FINELY chopped celery
1 LARGE bunch FINELY chopped green onions
1 tablespoon FRESH chopped Lemon Thyme
2-4 garlic cloves, FINELY minced
7 cups homemade chicken broth
1 1/4 cups water
1 teaspoon ground leaves
1/2 cup short grain rice
1/2 teaspoon smoked paprika
FRESH ground sea salt and pepper, to taste
2 cups shredded rotisserie chicken breast pieces, shredded
1/2 cup FRESH squeezed lemon juice (2 LARGE lemons)
1 lemon, sliced
2 LARGE eggs
Chopped FRESH parsley or green onions for garnish (optional)

  • In a large Dutch oven or heavy pot, heat 1 tablespoon avocado oil on medium-high.
  • Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
  • Add the broth, water, paprika, lemon thyme and bay leaf seasoning and bring to a boil.
  • Once the liquid has come to a rolling boil, add the rice, lemon slices, salt and pepper.
  • Reduce heat to medium-low and simmer for 20 minutes or until the rice is tender.
  • Add chicken and simmer 5 minutes more.
  • In a medium bowl, whisk together the lemon juice and eggs.
  • While whisking, GRADUALLY add 2 ladles of the broth from the cooking pot to temper the eggs. Once fully combined.
  • Add the sauce to the chicken soup and stir until well blended.
  • Remove from heat immediately so eggs don’t curdle.
  • Adjust seasonings, to taste.
  • Discard lemon slices.
  • Garnish with fresh parsley or green onions, if you like.
  • Serve hot with your favorite crusty bread.
  • Enjoy!

NOTES:

Be sure to rinse the rice well. It also helps to soak the rice in water for about 15 minutes or so before draining and adding to soup. Orzo can be substituted, but requires only about 7 minutes cooking time, adjust accordingly.

SPAGHETTI BOLEGNESE & PARMESAN MEATBALLS ~ 2026 BLOG 365.

SPAGHETTI BOLEGNESE

2 large cans San Marino crushed tomatoes
1 can Contadina tomato sauce
1 1/2 pounds QUALITY ground beef
2-3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon basil
FRESH ground sea salt and black pepper, to taste
1 small white onion, chopped
2 cups homemade chicken broth
2 carrots, diced small
3 tablespoons Classico tomato pesto

  • Brown the ground beef, onions, carrots and garlic in cast iron skillet.
  • Mash carrots to a mush.
  • Add the salt and pepper.
  • Drain fat.
  • In a large stock pot whisk together the tomatoes, tomato sauce, tomato pesto, seasonings and consomme.
  • Add hamburger mix.
  • Bring to a simmer for several hours stirring frequently.
  • Pour over prepared pasta and toss well.
  • Store remaining sauce is quart size or gallon size ziploc bags depending on your family size. The bags will freeze in a flat shape so you can store more in the freezer.
MEATBALLS

2 pounds hamburger
1/4 cup powdered Parmesan cheese
1/4 cup garlic salt
4 slices white bread
1 teaspoon oregano
1 teaspoon white pepper
2 eggs

  • Beat eggs and soak bread in eggs.
  • Sprinkle seasonings and cheese over hamburger meat.
  • By hand mix together the bread and egg mixture with the hamburger mixture until it is all blended together evenly.
  • Roll into 3/4 inch balls and place in storage containers not quite touching. I store them in Tupperware deli keepers.

NOTE: In the future all you need to do is pull out however many meatballs you need and toss them in the sauce after it comes to a simmer. They’ll be ready when the sauce is done.

SLOW COOKER PORK & BLACK BEAN STEW ~ BLOG 365.364

It’s that time of year for hearty, cold weather comfort food. You know soups, stews and chilis ALL full of meats, beans and veggies that are slow cooked together until the meat simply falls apart. Slow cooking is perfect for tougher cuts of meat.

SLOW COOKER PORK & BLACK BEAN STEW

2 – 15 ounce cans black beans, drained and rinsed
1 ½ pounds boneless pork shoulder roast, cut into chunks
1/2 cup WONDRA or AP flour
1/2 – 1 pound ground pork sausage
12 ounces dark beer Guinness or Homemade beef stock
1 LARGE Vidalia onion, chopped
1 red bell pepper, seeded and diced
1 SMALL jalapeño, seeded and diced (optional)
2-4 cloves garlic, minced
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
Tortillas for serving

  • Lightly spray or grease the inside of a 4-6 quart (medium) slow cooker.
  • In a ziploc bag mix together the flour and seasonings.
  • Add pork pieces and coat well.
  • Remove pork pieces, shaking off excess flour, but reserving remaining flour.
  • In a large skillet heat avocado oil over medium heat.
  • Add pork pieces and sear, stirring frequently until browned.
  • Transfer pork pieces to slow cooker.
  • Add broth and remaining flour to skillet whisking to form a roux.
  • Transfer the roux to the slow cooker.
  • Add pork sausage, onion and minced garlic to skillet, cooking and stirring until sausage is crumbly and cooked through.
  • Add red bell pepper, stirring 2 minutes more until softened.
  • Transfer to slow cooker stirring it all together until blended. 
  • Fold in the black beans, beer and jalapeno if using.
  • Cover and cook for 7-8 hours on low or 3-4 hours on high.
  • Serve with garnishes of lime, diced green onion, sour cream, diced tomatoes, and cilantro with warm tortillas on the side.

GARNISHES
Lime wedges
Diced green onions
Sour cream
Diced plum tomatoes
Chopped cilantro



NOTE:

  • If you prefer cook the pork as a single piece and then shred just before serving. Return the shredded pork to the slow cooker and stir well. Cover and cook for an additional 30 minutes.
  • The stew can easily be made ahead and stores well in the refrigerator and reheats easily when ready to serve. Add a little water or broth as necessary to get it back to the original consistency.
  • Also freezes well.

 

LEMON BUTTER CHICKEN PARMESAN ~ BLOG 365.357

LEMON BUTTER CHICKEN PARMESAN yields 4 servings

4 boneless, skinless chicken breasts
1 tablespoon avocado oil
1 tablespoon butter
1 cup AP flour
3 LARGE eggs
3/4 cups FINELY grated Parmesan cheese
3/4 cup homemade chicken stock
4 tablespoons butter
1 LARGE lemon, sliced
1/3 cup white wine
1/2 tablespoon dried parsley

  • Preheat oven to 350°.
  • Melt butter and avocado oil together in a large ovenproof skillet over medium heat.
  • Set up a dredge station with the flour in one bowl, eggs in another and the cheese in a third bowl.
  • Tenderize the chicken if necessary.
  • Dredge chicken breasts through the flour and then dunk it in the egg, draining off excess egg mixture before dredging in the cheese.
  • Add chicken pieces to skillet without crowding and sear 2-3 minutes per side.
  • Melt the butter in a small sauce pan.
  • Add lemon juice and lemons, discarding all seeds.
  • Add white wine and parsley, allowing mixture to come to a SLOW boil.
  • Whisk in chicken stock and pour entire mixture over chicken breasts in the skillet.
  • Cover and bake for about 20 minutes.
  • Serve with pasta or rice.

SLOW-COOKED CHICKEN Ala KING ~ BLOG 365.354B

SLOW-COOKED CHICKEN Ala KING

1 can condensed cream of chicken soup, undiluted
3 tablespoons AP flour
FRESH ground black pepper
Dash Frank’s original hot sauce
1 pound boneless, skinless, cubed chicken breasts
1 celery rib, halved and diced
1/2 cup chopped red pepper
1 bunch green onions, sliced thin
1 -10 ounce package frozen peas, thawed
Mashed potatoes

  • Stir together soup, flour, pepper and Frank’s original hot sauce until smooth in a 3-qt. slow cooker.
  • Stir in chicken, celery, red pepper and onion.
  • Cover and cook on low for 4-5 hours or until meat is no longer pink.
  • Stir in peas and cook 30 minutes longer or until heated through.
  • Serve over mashed potatoes.

NOTES:

  • Most recipes call for green pepper, but I can’t tolerate green pepper so I substitute red pepper.
  • You’ll note there is no salt in the ingredients list. The soup is generally salty enough, but add more if you would like.

COOKING THURSDAY ~ ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS ~ BLOG 365.352

Butternut squash is the star of this creamy, earthy soup and is brightened up with the addition of a sweet, tart cranberry coulis.

ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS

COULIS
1 bag cranberries
12 ounces pomegranate juice
+/- 1/2 cup sugar
Zest of 1 LARGE orange

  • Place the cranberries, juice and sugar into a saucepan over medium heat. 
  • Bring to a SLOW boil and cook, stirring occasionally until the cranberries burst and the mixture starts to thicken. 
  • Run through the fine sieve of a food mill placed over a bowl, discarding the solids or puree in a food processor and then press the mixture through a fine sieve to remove any solids. 
  • Set aside.

SOUP
1 LARGE (2-3 pounds) butternut squash
4 + 2 tablespoons butter
1 small bag baby carrots
3 tablespoons avocado oil
1 LARGE onion, small chopped
3 garlic cloves, FINELY minced
4 cups homemade chicken broth
1 tablespoon PURE maple syrup
+/- 1 cup brown sugar
FRESH ground nutmeg, to taste
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 425°.
  • Line a baking sheet with foil and lightly spray with non-stick spray.
  • Prick squash several times with a fork and place in the center of the baking sheet.
  • Melt 4 tablespoons butter in 8×8 baking dish.
  • Add carrots and season with FRESH ground sea salt and black pepper.
  • Roast squash and carrots for 1-1 1/2 hours until tender.
  • Remove from oven and cool ALMOST completely enough to handle, then peel away skin from the squash and discard.
  • In a large saute’ pan melt 2 tablespoons butter and avocado oil together.
  • Saute’ onions and garlic 5-7 minutes until softened.
  • Add squash pieces, carrots and chicken broth.
  • Use an immersion blender to puree until creamy and blended. Add more broth if necessary to get to desired consistency.
  • Bring to a simmer and cook 10-15 minutes until desired consistency is reached.
  • Stir in brown sugar, maple syrup and nutmeg.
  • Season to taste with salt and pepper.
  • Add a sprinkle of brown sugar.
  • Add a drizzle of the cranberry puree. Use a knife or chopstick to swirl a bit.

CHICKEN LEMONAISE ~ BLOG 365.350

CHICKEN LEMONAISE

1 pound boneless, skinless chicken breasts or tenders
3/4 cup mayonnaise
1/2 cup FINE bread crumbs
FRESH ground sea salt and black pepper
3+2 tablespoons butter
1/2 cup chopped onion
3 tablespoons WONDRA flour
1 cup hot water
1/2 cup homemade chicken stock
3 teaspoons better than bouillon paste
1/4 cup chopped parsley
Juice of 1 LARGE lemon (3 tablespoons)

  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Rub chicken with 1/4 cup mayonnaise and dredge in bread crumbs.
  • Heat 3 tablespoons butter in skillet over medium heat.
  • Saute’ chicken pieces 2-3 minutes on each side until cooked through. Keep warm.
  • Add remaining butter to skillet.
  • Add onion and sauté until tender.
  • Sprinkle with flour, stirring until blended.
  • Gradually stir in water until smooth.
  • Add remaining ingredients, cooking and stirring to a SLOW boil.
  • Stir in remaining mayonnaise and stir until smooth.
  • Serve chicken over mashed potatoes.
  • Ladle gravy over chicken.

NOTE:

  • Original recipe called for margarine, but I don’t use it – so your choice.
  • I also use WONDRA exclusively for sauces and gravies, but the original recipe called for plain AP flour.
  • Recipe also called for 3 chicken bouillon cubes and I substituted to my preferred ingredient of better than bouillon paste.

CARAMELIZED ONION & APPLE MAC & CHEESE ~ BLOG 365.347B

New twists for an epic combo on an old classic makes the whole family happy. Imagine a classy French onion soup meeting the classic Mac and cheese with an apple twist for a new take on an ooey, gooey, creamy side dish with a crispy topping.

CARAMELIZED ONION & APPLE MAC & CHEESE

½ cup butter + 2 tablespoons for the Panko topping
3 Vidalia onions, thinly sliced
3 COSMIC Crisp apples, peeled, cored, and medium diced
5 tablespoons WONDRA flour
3½ cups WHOLE milk
1 teaspoon FRESH thyme, chopped
4 cups smoked Gouda, grated
3 cups Muenster cheese, grated and divided
FRESH ground sea salt and black pepper, to taste
1 teaspoon ground mustard
1 teaspoon smoked paprika
1 pound pasta, favorite shape, cooked and cooled
1 cup Panko crumbs to top the dish with

  • Preheat the oven to 350°.
  • In a large stock pot, melt the butter over medium heat.
  • Add the onions and cook 20-30 minutes until golden brown and caramelized.
  • Add the apples and sauté 1–2 minutes.
  • Stir in the flour until combined and turning golden.
  • Slowly pour in the milk, stirring continuously. Let it come up to a simmer with the milk beginning to thicken.
  • Remove from the heat and add the fresh thyme, Gouda cheese, 1 cup Muenster, salt, pepper, mustard and paprika, stirring until the cheese has fully melted and the mixture is smooth.
  • Fold in the pasta and pour the mixture into a prepared 13 x 9 baking dish or into individual ramekins.
  • Melt the 2 tablespoons butter in a small bowl and whisk into Panko crumbs until thoroughly combined.
  • Top with the remaining Muenster cheese and Panko crumb mixture.
  • Bake 45 minutes or until bubbly and the top is golden brown.

NOTE:

  • Mild white cheddar or Monterey Jack cheese would work fine as a substitute for the Muenster.
  • Adding rotisserie chicken pieces makes this a wonderful one dish meal.

COOKING THURSDAY ~ BROWNED POTATO LOAF ~ BLOG 365.345C

BROWNED POTATO LOAF

3 tablespoons butter
3 tablespoons WONDRA flour
1 cup WHOLE milk
4 small baked potatoes
FRESH ground salt and pepper, to taste
1 tablespoon chopped parsley
2 tablespoons melted butter
1/2 cup grated sharp cheddar cheese

  • Melt butter in large sauce pan.
  • Whisk in flour until golden.
  • Whisk in milk, cooking until sauce thickens.
  • Season with FRESH ground salt and pepper to taste.
  • Dice potatoes into sauce.
  • Add parsley and cook 5 minutes more, stirring constantly, until mixture is stiff.
  • Spread mixture evenly and firmly in buttered loaf pan.
  • Refrigerate AT LEAST 2 hours.

 

  • Preheat oven to 350°.
  • Invert loaf pan onto baking tray.
  • Sprinkle with grated cheese.
  • Bake 25-30 minutes until cooked through and browned on top.

COOKING THURSDAY ~ POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON ~ BLOG 365.345B

POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON (1973) serves 4-6

10 1/2 ounce jar or can of beef gravy
1 1/2 pounds ground beef
1 cup FINE bread crumbs
1 LARGE egg, slightly beaten
1/4 cup minced onion
FRESH ground sea salt and black pepper, to taste
1 sheet puff pastry
8 ounces sliced mushrooms, optional
2 tablespoons butter

  • Preheat oven 375°.
  • Combine 1/4 cup gravy with ground beef, bread crumbs, egg, onion, salt and pepper, mixing thoroughly.
  • Shape into 3×7 inch loaf.
  • Place in shallow baking pan.
  • Bake 45 minutes.
  • Increase heat to 400°.
  • Melt butter in a large skillet.
  • Add mushrooms to skillet and sauté to caramelize well.
  • Drain off grease from mushrooms as well as the meatloaf.
  • Roll out puff pastry.
  • Lay mushrooms out along a long edge.
  • Place loaf over mushrooms if using and roll to cover. Fold in edges to seal.
  • Bake 15 minutes more.
  • While the Wellington is baking the last time, heat the remaining gravy to serve with it and mashed potatoes.

NOTE:

  • The original recipe had you draping 5 crescent rolls over the baked loaf. I adapted it to be more like a true Wellington.
  • I also added the mushrooms to be more Wellington like.
  • If I’m serving this to company, I make my Browned Potato Loaf to make it more elegant.

LEMON BUTTER PORK CHOPS ~ BLOG 365.343

The key to this recipe is to quickly sear the pork in a hot pan before baking it to perfection in the tart lemon butter sauce.

LEMON BUTTER PORK CHOPS yields 4 servings

4 boneless pork chops, at least 1 inch thick
1 tablespoon butter
1 tablespoon avocado oil
FRESH ground sea salt and pepper
½ cup WONDRA (extra fine) flour
4 tablespoons unsalted butter
2 garlic cloves, FINELY minced
1 EXTRA LARGE lemon juiced, 4 tablespoons
1 LARGE lemon, thinly sliced

  • Preheat the oven to 350°.
  • Lightly spray baking dish with non-stick spray. Set aside.
  • Tenderize the pork chops, if necessary.
  • Generously season the pork chops all over with salt and pepper.
  • Melt butter and avocado oil together in a large skillet over medium heat.
  • Dredge pork chops in the flour making sure they are completely covered, but shaking off excess.
  • Sear chops 2 to 3 minutes per side.
  • Transfer chops to a baking dish.
  • In the same skillet over medium-low heat and add the unsalted butter.
  • Add the garlic and cook for 30 seconds.
  • Add the lemon slices and lemon juice, cooking 2 to 3 minutes.
  • Turn lemon slices, adding a pinch of salt and pepper.
  • Pour the lemon butter mixture over the pork chops in the baking dish.
  • Bake 8 to 10 minutes, or until the internal temperature of the pork reaches 150°-155°.
  • Remove from oven and sprinkle with fresh herbs.
  • Serve immediately with your favorite side dishes.