Summer time is the perfect time to get back to kitchen basics. Those recipes that mom made which are still your favorite, with a short ingredient list and lots of love. Well, this homemade summer chicken salad recipe is just that but first, lets talk about the “My Writing Process Blog Tour”. It is an opportunity for bloggers to get to know each other better and for you to share some of your favorite bloggers that you might follow. The tour is also a great way to share what you are currently working on as well as what inspires you to blog.
I was asked to participate by Teresa Blackburn from foodonfifth.com. Teresa and I have become friends not only via blog but in person through our love for food, good writing and food photography. I’m always inspired after reading one of her posts and I absolutely love the ‘warm feeling’ captured in her food styling. So thanks Teresa for inviting me along on the “My Writing Process Blog Tour”.
1. What am I working on?
By day I work in a kitchen from 7-3 pm and on the weekend I’m a Sous Chef at Mangia Nashville on Friday and Saturday. I work six days a week and I’m currently working on my desire to be a personal chef. It has been a project in the works over the last year or so that’s beginning to gain more traction and I’m super excited about it. I enjoy being creative and the ability to discuss with clients their likes and dislikes and then create a menu, just makes my heart flutter. Its what I love to do and what I’m most passionate about. So if you know anyone looking for a personal chef or wanting to take cooking lessons, click the Cook@Home or Contact tab and lets talk.
2. how does my work differ from others of its genre?
I’m not sure where to begin. I’ll focus on when I’m working with clients for personal chef projects and blogging. I do my best to allow a little part of me to shine through in everything that I do. I recollect experiences from my past that are relevant to present day to tell stories of my love for food and cooking. I try to let my “love affair” with art, words and emotion all shine through in my food styling, blog posts and menu selections. I want people who admire my work to feel a sense of connection. The world is full of chefs and food bloggers alike but I want to leave an everlasting impression that isn’t like the rest.
3. Why do I write what I do?
I’ve always enjoyed writing. Its been one of my greatest outlets to release all of my creativity without having to stop and paint whenever I have something that needs to come out. Because I do love to paint, but I don’t get to do it very often.
I wouldn’t consider myself to be an expert at writing. You may have already come across many an error but it doesn’t deter me from doing so. I have journals dating back to my pre-adolescent years, laced with dis-conjugated verbs, fragment sentences and the rambles of a frustrated boy growing up in an estrogen-filled environment.
My affinity for all things culinary runs quite deep and blogging has been a vessel in which I can share the things I love about cooking. A source that I can come back to and find ways to improve upon what I once may have believed to be the “perfect” recipe. A letter to my offspring in which they can have a little piece of me for years to come. Something filed away in the rolodex of technology that I don’t have to worry about being lost in the little tin box of an estate sale or lost in a fire.
All in all, I write what I write because I’m inspired by life and the fact that I’m blessed to have the talents that I do. I enjoy sharing food, life and all things local with people who love to do the same.
4. How does your writing process work?
I’m not even sure if I have a writing process. I cook according to what’s in my refrigerator. Some meals are inspired by seasonal produce but that isn’t always the case. I may cook and photograph three recipes in an evening and they may be out of season before I even blog them. I’m not sure but sometimes I think I suffer from mild version of ADHD, if that is possible. My mind is always a little bit of everywhere. I find inspiration in so many things that reflect in the mood of my writing. Rainy days, grey skies and windy mornings are some of the best days to be inspired. I’m an observer. I watch the details of life that most may look over on a daily basis. Mothers interacting with their children, people crying on the phone and young men who open the door for the elderly all inspire me to write. Memories of my grandmother’s Saturday morning breakfast spreads, the fabricating of fish and deer on the sun porch. Her nightly bowl of wheat cornflakes, sliced bananas and %2 milk.
My mom used to make simple meals that didn’t take much time to prepare and I try to introduce that simplicity in some of my blog posts. All these things, food-related or not, all inspire my writing process. I don’t want to make a recipe several of times so I use my knowledge of food with the assistance of research tools and friends to tackle the best techniques in which to create new recipes. I’ve been known to spend up to two weeks working on a blog post that should be finished but it isn’t perfect and I’m waiting to figure out what the missing element is.
It is getting better over time as I receive offers to write for brands and do sample reviews of products that I enjoy. My lackadaisical nature is the only thing that keeps me from monetizing my site thus far. I have two jobs and I’m not quite sure three would do me any good, but one day.
…Who’s next in the blogging tour, and some bloggers whose sites I recommend you check out?…
Unfortunately, I don’t have three bloggers to tag. but you will enjoy Lindsey’s blog over at DIY Dietitian. Lindsey is a registered dietitian who’s passionate about helping you live a healthier lifestyle. I enjoy her simple recipes like the Baked Black Beans & Sweet Potato Flautas or her simple equation recipe for Basil, Goat Cheese and Tomato Bruschetta which is perfect for the summer time.
This recipe for chicken salad is so easy, you actually don’t need a recipe. Wait, scratch that, you do need a recipe or else I wouldn’t be posting this. Silly me, summer time is the best time for easy foods that are low-maintenance and reliable for quick go-to meals that can be eaten more than once. Anytime I make chicken salad, most of the time I opt to roast a whole bird. This way you can control just how much chicken salad it is you desire to make and use the remaining chicken for a different meal of some sort.
My wife and I enjoy the addition of grapes to our chicken salad for that sweet fruity burst of flavor that contrasts well with the richness of the mayonnaise and savory tang of the green onions.
Homemade Summer Chicken Salad
2 pounds of pulled roasted chicken
3/4 cup of mayonnaise
1/2 halved seedless grapes
1 tablespoon chopped chives
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh parsley
1. Place all ingredients in a large mixing bowl and combine. Taste for seasoning and adjust accordingly.
Everyone makes chicken salad slightly different. So feel free to adjust the ingredients accordingly but I have a feeling you will enjoy this as much as we do.
You can find the recipe for how to roast chicken here.