Lately I have been using recipes that are simple and quick.

I also have been having the four youngest kiddos help in the kitchen for every meal!

This recipe is easy, and delicious!

Especially if you are using left-over chicken or already have chicken cooked and in the freezer!

Chicken Salad

meat from a whole chicken, cooked, about 4 – 6 cups shredded
one small to medium onion, chopped in the food processor
5-7 small stalks of celery, chopped in the food processor
1 1/2 to 2 cups of mayonnaise
1 tsp ground mustard
1 tsp sea salt
1/2 tsp black pepper
1 TBSP Dijon or stone ground mustard
1/2 cup chopped walnuts, optional
1 cup sliced red or green seedless grapes, optional

Chop chicken in the food processor by using the “S” blade and pulsing until you have the consistency you like. Dump into a mixing bowl. Chop onion and celery in food processor using the “S” blade as well. Be careful not to run the food processor too long, or your onions will “milk” and become very watery. Dump onion and celery over chicken in mixing bowl. Use a different bowl to mix together the dressing ingredients – the mayonnaise, ground mustard, salt, pepper, and Dijon mustard. Pour over chicken mixture and mix until thoroughly coated. Sometimes if it looks too dry, I will throw in another spoonful of mayonnaise and mix again. Add the grapes and nuts if you choose.

We make this with and without the grapes and nuts – it is delicious both ways!

Serve on a tortilla wrap, open face toasted piece of bread, or in a leaf of romaine lettuce, which is our favorite way to eat it!

**We have used leftover grilled chicken to make this chicken salad, and it is delicious!

Enjoy!

This recipe has memories attached to it!

My Dad used to make this steak for us all the time, which is why the three big kids call it “Granddad Steak.”

When we lived in Illinois we always spent Sunday evening with my Dad and Mom, and would eat dinner with them.

This is a tradition we have continued!

We hold Sunday evenings as a time for family still today, and Kayla and her crew join us too!

This steak is delicious, and I am thankful for how it brings back memories of my Dad – especially because we made it on Father’s Day yesterday.

“Granddad” Steak

one flank steak

Marinade:
1 cup soy sauce (we use coconut aminos)
1/4 cup honey (warm it first if it is thick or crystallized)
1/4 cup water
1/8 cup olive oil
6 cloves of garlic, minced

Place the meat in a zip loc baggie and pour marinade over top. Place in fridge. I like to marinade the meat for at least six hours to deepen the flavor, shaking the baggie every couple of hours. Grill the steak on low-medium heat for 12 minutes on each side. Slice with the grain, and serve hot. This marinade is also delicious on boneless chicken, especially when you add 1 TBSP of ground ginger to the marinade! Note: I made four flank steaks yesterday, but only doubled the marinade and it was plenty.

**This is an expensive cut of beef, which is why it is a holiday treat for us. I also did not buy grass-fed organic beef like we normally would.

**We use coconut aminos in place of soy sauce due to allergies.

Enjoy!