TheVineyardMom

Makes 3 cups of chicken salad 3 boneless skinless chicken breasts ¼ cup red onion, chopped ¼ cup celery, chopped ¼ cup fresh parsley, chopped ¼ green grapes, cut in half ¼ cup tomatoes, finely chopped ¼ cup chopped pecans 1 tablespoon Dijon mustard ¾  cup mayonnaise ¼ tsp each salt and pepper  2 tablespoons fresh dill, chopped for garnish 1 head of butter leaf lettuce Poach chicken breasts in a saucepan with enough water to cover chicken breasts. Bring water to a boil, turn to low and simmer for 20-25 minutes.  Drain the water and place chicken on a cutting board. Allow chicken to cool enough to handle. Dice chicken into the same size as the grapes. Put chicken in the refrigerator to cool.  Combine red onion, celery, parsley, grapes, tomatoes, pecans, dijon mustard and mayonnaise in a mixing bowl. Stir to combine. Once the chicken has cooled, add the chicken to the mixing bowl with the veggies. Gently stir to combine. .  Refrigerate for at least an hour.  S...

Serves 4 2 whole lobsters, 1 ½ lbs each or 4 lobster tails 1 stick of butter 8 top split hot dog buns ¼ cup fresh parsley, chopped ½ cup green onions, chopped ¼ teaspoon salt ⅛ teaspoon pepper Place a large stock pot filled with water on high heat.  Once it’s at a boil, add the lobsters or lobster tails in and boil for 11 minutes.   Drain the whole cooked lobsters and place them in a large bowl filled with cold water and ice to stop the cooking. Once the lobsters are cool enough to handle.  Crack the shells and remove the claw and tail meat. For lobster tails, drain the tails and add them to a bowl of cold water and ice.  Once they are cool enough to handle, crack the shells and remove the tail meat. Roughly chop the meat into bite size pieces and place on a double layer of paper towels to drain. Melt 1 tablespoon of butter in a heavy bottom skillet on medium heat. Add 4 buns with one cut side down and cook until golden brown.  Flip and brown the other side...