Today, we are headed to Chattanooga, TN for another Kitchen Keeping chat with my friend Linda at The Home I Create!
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Linda and I met when…

We were participating in the Merry and Bright Holiday Home tour last December. I am totally amazed that she’s been blogging for less than a year. You are gonna love her style and savvy shopper thrift finds. Linda is after my own heart with her style tips for mixing old and new décor. After stalking her website, I had to asked her how she keeps her two rambunctious soccer kids from destroying all the beautifully displayed pretties around her home.
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I wasn’t expecting her to share that a little crazy is cool because she and her family has moved seven times in the past eleven years! Wowza!
I thought it would be fun to nosy around Linda’s kitchen and when I asked her to join us for some kitchen keeping secrets and to share one of her favorite recipes, she grabbed her Starbucks and welcomed us with a warm southern greeting so grab your cuppa and meet me in Linda’s kitchen. What’s up girly?
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Hey everyone! My name is Linda and I blog over at The Home I Create. I was so flattered when Marsha asked me to join her for the Kitchen Keeping series {such a wonderful idea, right?!} You couldn’t have caught me at a better time because I just finished my 2nd ORC (One Room Challenge) where I turned my formal dining room into my office space and I’m so excited to be joining Marsha today and welcoming you guys into my kitchen. I’m sharing a simple and delicious chicken salad recipe that was given to me by my mother-in-law. I hope you will give it a try!
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Linda, what is the one thing you love about your kitchen and why?

I have to say I really love how much storage this kitchen has. We lived in a townhouse before this and the kitchen was tiny. I love pretty dishware so it’s great to have the room to store them. Although, I’m not 100% sure this is a good thing for my hoarder tendencies. LOL.
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kitchen keeping the home i create 9Look at all the cupboards in this kitchen…Lot’s of room for your dish hoarding obsession.

Tell us about one of your cooking “oops” you know like when you added salt instead of sugar and how you created a mess into a masterpiece.

Well this is not so much an “oops”, but I’m notorious for missing one ingredient for whatever dish I’m making. Recently I wanted to make some honey chicken {Pinterest recipe}, and well I had no honey. So I substituted brown sugar and to my surprise, it turned out great!
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Just call it “brown sugar” chicken and you’ve created a new recipe!

What is your families most requested meal for you to prepare and why?

Butter chicken! It’s an Indian dish with coconut milk, garam masala, and curry. It’s sooo good with jasmine rice and veggies. I truly think we love it because it’s very much comfort food and well, so yummy.

Yummy! We want the recipe!

What are three yums you can’t live without in your fridge or pantry?

Fage yogurt, lemon-lime seltzer water, and salted caramel ice cream.

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You are throwing a four course dinner party for our past President and First Lady,  Barack and Michelle Obama. What will be on the menu?

Oh man, this would be a dream come true! Let’s see… Appetizer – mini lump crab cakes with spicy remoulade sauce. A simple salad served with a vinaigrette dressing. Main Course- braised short ribs, parmesan risotto, and crispy green beans. Dessert – salted caramel ice cream.

Look at you rolling out the “red” carpet, fancy, fancy!
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Lol! Here is my chicken salad recipe that is easy and a crowd pleaser. I hope you like it. Thank you Marsha for the fun chat, now I’m off to crash on the sofa for a much needed siesta! xoxo
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Linda, thank you so much for joining us and sharing your delicious recipe. Please be sure to check out The Home I Create blog and all of Linda’s social media platforms. I know you will love her style. Instagram, Twitter, Pinterest

Mama Terry's Chicken Salad
Save Recipe

Ingredients

  • 2 split chicken breast with bone-in with the skin on {usually around 2.5 lbs}
  • 1 cup celery finely chopped
  • 1/2 cup onion finely chopped
  • 1/4 cup good mayo
  • 2 tsp dijon mustard
  • 1 tsp cumin
  • 1 tbsp Olive oil
  • Salt and pepper

Instructions

  1. Preheat your oven to 375°
  2. Season your chicken split breasts to taste with salt and pepper {if your chicken is not well seasoned you'll end up with a bland tasting chicken salad}. Brush on the olive oil {Be sure to leave on the skin that helps retain some of the moisture}
  3. Bake chicken for 45 minutes
  4. Finally chop your celery and onion. I sometimes cheat on this part and use the food processor but, you don't get as much of a crunch doing it this way though.
  5. Once the chicken is done let it sit for 5 minutes. Remove skin and the chicken off the bone and chop the chicken to your preference. Some people like a chunky chicken salad and others like it a bit smoother.
  6. In a large bowl mix all the ingredients together. It's best to mix everything while the chicken is still warm. Because it will bind better and you'll use less mayo.
  7. Chill for at least 20 minutes.
  8. Serve and enjoy!
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