Thyme Chicken Salad

Thyme Chicken Salad

We all love chicken salad. Well unless you're a vegetarian. But chicken salad is one of those universal dishes that never gets old because we find a million different ways to fix it. 

Here's my take on chicken salad with the savory flavor of thyme. You can use fresh or dried but either way, it gives the salad a savory twist with the sweetness of cranberries. Yum!

  • 3 cups cooked chicken*
  • 2 stalks (to 3 Stalks) Celery, Chopped
  • 3 whole Green Onions, Chopped
  • 1 cup cranberries (or grapes or even both! Use what you have on hand)
  • 1/2 cup chopped pecans
  • 1/2 cup Mayonnaise
  • 1/2 cup Plain Yogurt 
  • 1 tsp ground thyme (you can use fresh but don't over do. It doesn't look like much but it packs a punch on flavor)
  • 1 Tb lemon juice
  • Kosher Salt To Taste
  • Fresh Ground Black Pepper To Taste
Mix the cooked chicken in a large bowl with the celery, green onions, cranberries and pecans.

In another bowl mix mayonnaise, yogurt, lemon juice, thyme, salt and pepper to taste.

Pour the dressing over the chicken blend and mix.

Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich. Most of the time my favorite way is straight out of the bowl with a fork!
*I prefer to cook my chicken in soup pot on the stove. I put a whole chicken cut up in the pot, with some Classic Blend and let it slow cook for a couple hours. I then let it cool, skin it (which is the part Reuben loves), bone it and use it for soups, chicken salad and whatever sounds good that day. I like to use mostly white meat in my chicken salad with some dark meat for more flavor. You can always use leftover rotisserie chicken or Costco has some very good canned chicken breast. Just rinse it well to get rid of the "canned" taste.
Coconut Cream Pie

Coconut Cream Pie

We went to our friends' home for Thanksgiving. I was asked to make pies, since I love to bake pies. Mike's favorite is Coconut Cream Pie - and since I forgot his birthday earlier in the month I figured it was a good "forgive my old brain" present.

I found a recipe - and of course adapted it. And I made it in a gluten-free pie crust. Not my favorite to work with. I'd suggest using a regular pie crust and if you must go gluten-free, just do in in a pie plate and eat it like pudding. It held together that well and really, all that matters is the taste. It was amazing! So try it out.

Coconut Cream Pie


  • Baked 9" pie crust
  • 1 cup sweetened flaked coconut
  • 1 1/2 cup coconut milk
  • 1 1/2 cup heavy cream
  • 2 eggs, beaten
  • 3/4 cup white sugar 
  • 1/3 cup corn starch
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 cup frozen whipped topping, thawed (I like to make my own whipped cream)


Preheat oven to 350 degrees F.

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

In a medium saucepan, combine the coconut milk, heavy cream, eggs, sugar, corn starch and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. 

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.

Get a big cup of coffee, plate, fork and ENJOY!

Fangboner Farms Apple Pie

Fangboner Farms Apple Pie

It's Fall. And come on, who doesn't love the smell and taste of warm apple pie. It smells like the season and tastes amazing. The perfect comfort food with a little fresh whipped cream or vanilla bean ice cream.

So here's my take on it. I add vanilla - and I haven't seen that in many recipes. It brings out the flavor more and gives an earthy feel to the pie.Try it and see if you like it.

Fangboner Farms Apple Pie


  • Double-Crust Pastry (you can use refrigerated or make your own. I make my own but not ready to share my recipe yet :)
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ginger 
  • 1 tsp vanilla 
  • 1/8 tsp salt
  • 8 cups thinly sliced peeled tart apples (8 medium and I prefer Granny Smith)
  • Splash of lemon juice on the apples (1/8 of a cup)
  • I egg
  • 1 Tbs Turbinado sugar


Heat oven to 400ºF.

Spray inside of pie plate with non stick oil and line it with the bottom crust.

Mix sugar, flour, cinnamon, nutmeg, ginger and salt in large bowl.Set aside.

Stir apples with splash of lemon juice and vanilla in a separate bowl.

Mix the apples in with the dry ingredients and gently blend. 

Turn into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate.Top with remaining pie crust. I like to scrunch the edges together to make a thicker crust edge. Take a fork and puncture the top crust all over to allow it to vent. 

Whip egg with a fork in a cup and use a brush to give the crust an egg wash and sprinkle the turbinado sugar on top.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. The top crust will turn golden brown from the egg wash and sugar. Serve warm if desired.