chicken salad with citrus pepper dressing

We love salads, especially during the Spring and Summer months.

I hope I get the chance to share many of the refreshing salads that we enjoy through the warmer months.

My chicken salad with citrus pepper dressing is so simple to assemble . . . and the dressing is as easy as can be to prepare. You probably already have all the ingredients in your pantry and fridge.

Home-made dressings can transform a salad! Wouldn't you agree?

This citrus pepper dressing is fresh-tasting, light, zippy and a little spicy. It's perfect paired with chicken or shrimp, and sliced avocados.

I add pansies to give it extra color and a touch of Spring beauty.

I think it would be the perfect salad to serve at a Bridal or Baby Shower . . . and even for a Mother's Day Brunch.

Come by here for more Spring Brunch recipes and inspiration.

chicken salad with citrus pepper dressing

.     .     .     .     .     .     .

3 cups torn romaine lettuce

1 1/2 cups torn speckled lettuce or baby speckled lettuce

1 1/2 cups torn red leaf lettuce or baby red leaf lettuce

12 ounces cooked chicken, cut into strips *grilled chicken, if possible

.     .     .     .     .     .     .

pansies (optional)

lemon thyme sprigs (optional)

avocado, sliced (optional, but recommended)

.     .     .     .     .     .     .

In a large bowl toss together romaine, speckled lettuce and red leaf lettuce.

Arrange lettuce mixture on dinner plates. Top with chicken and avocado slices.

Drizzle with dressing.

Garnish with pansies, lemon thyme sprigs, if desired.

Makes 4 servings.

citrus pepper dressing

.     .     .     .     .     .     .

3 Tablespoons olive oil

1 teaspoon finely shredded orange zest

3 Tablespoons orange juice

2 Tablespoons lemon juice

2 teaspoons fresh snipped lemon thyme

2 cloves garlic, minced

1/4 teaspoon salt

1/8 teaspoon freshly grated black pepper

dash of cayenne pepper

.     .     .     .     .     .     .

In a screw top jar combine olive oil, orange zest, orange juice, lemon juice, snipped lemon thyme, garlic, salt, black pepper, and cayenne pepper.

Cover and shake well.

Use immediately or chill for up to 3 days.

Before serving, let chilled dressing stand for 30 minutes at room temperature. 

Shake before using.

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Simply Suzannes at Home

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Thoughts from Alice, DIY Showoff, Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Baking in Pajamas, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Karen's Up on the Hill, Three Kids and a Fish, Between Naps on the Front Porch, Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co, Home Remedies,  My Uncommon Slice of Suburbia, Savvy Southern Style, Just a Girl and Her Blog, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage,  View from the Fridge, Chic California, Lamberts Lately, Live Laugh Rowe, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner,Imparting Grace, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Shabby Nest Sunflower Supper Club, Blooming Homestead, The Girl Creative, Reasons to Skip the Housework, 3 Little Greenwoods

roast chicken thighs with purple potatoes, artichokes, beets, and lemons

Do you have any dishes in your recipe arsenal that are worthy of company, yet versatile enough to be served on a week night for your family?

Well, I have a recipe that's great for when you have guests over AND a casual family dinner.  

Do you have a handful of  "Company" recipes, too?  

You know - delicious, fool-proof recipes that you've made so many times that you can prep them with your eyes closed?  

We all know that it's not wise to prepare NEW dishes when you're having guests. Entertaining should be easy and stress-free. That's one of the reasons I recommend sticking to recipes that you feel confident in making and serving when you have guests over.

I thought I would share one of my all-time favorite  'at home' and 'company' dishes . . . roasted chicken thighs with seasonal vegetables! 

What I love most about this recipe, besides that it's delicious - is that it's also a seasonal dish.  

The vegetables that you add can be the season's best. 

So purple & red potatoes and vibrant yellow beats in the Spring . . . and butternut squash, pumpkin, brussel sprouts, and parsnips in the Fall. 

We had company for Sunday dinner last weekend, and I served a Spring version of my roast chicken thighs . . . with beautiful purple potatoes, artichokes, bright yellow beats, and thinly sliced lemons.  

I roast the chicken and vegetables in cast iron skillets, because I love the added crisp they give to the ingredients; but you can also use a sheet pan.

When I serve our family on a week night, I serve the chicken and vegetables right out of the skillets . . . and when we have company I transfer the chicken and vegetables onto a large white platter, which dresses up this humble dish; and then flank the platter with sauteed asparagus.  

~ casual weeknight dinner ~

  

~ served on a white platter for company ~

A simple lemon vinaigrette is drizzled atop the chicken and roasted vegetables just before serving, adding a delightful fresh flavor to the whole dish. It really brightens up all the roasted flavors!

Have I mentioned yet that it's a one pan dish, too? As in, everything is baked in one pan/skillet, which makes it a easy to prepare AND clean-up! Yay!

Roast chicken thighs with seasonal vegetables is a light and delicious dish . . . worthy of casual 'at home' dinners, as well as, more formal gatherings. 

I hope you enjoy it as much as we do!

roast chicken thighs

with purple potatoes, artichokes, yellow beets, and lemons

.     .     .     .     .     .     .

1/4 cup, plus 3 Tbs. extra-virgin olive oil, more for the baking sheet

4 large bone-in, skin-on chicken thighs, trimmed of excess skin and fat

10- to 12-oz. package frozen artichoke hearts, preferably Trader Joe's brand

1 lemon

1 lb. small purple potatoes,  those over 2 inches cut in half
4 shallots, peeled and halved
4 yellow beets, peeled and sliced  

4-6 sprigs fresh thyme

Salt and freshly ground black pepper

Italian flat leaf parsley, chopped 

.     .     .     .     .     .     .

Preparation

Position a rack in the center of the oven and heat the oven to 450°F.

Lightly oil a heavy-duty rimmed baking sheet. Put the chicken thighs on the baking sheet (or in cast iron skillets) with plenty of room in between them. Season well with salt and pepper, and roast in the hot oven for 15 minutes.

Meanwhile, remove the artichokes from their package and rinse them in a colander under warm water to separate them and to begin to thaw them. (It's fine if they're still partially frozen when you roast them.) Drain them well.

Thinly slice half the lemon and juice the other half. 

Measure 4 teaspoons of the juice into a small bowl and whisk in 3 Tablespoons of the olive oil.  Season to taste with salt and pepper. Save any remaining juice for another use.

Put the artichokes in a large bowl with the potatoes, shallots, beets, thyme sprigs, lemon slices, the remaining 1/4 cup olive oil, 1 teaspoon. of salt and a few grinds of pepper. Toss to coat well.

When the thighs have roasted for 15 minutes, take the baking sheet out of the oven. Dump the artichokes, potatoes, and lemon slices onto the baking sheet in the empty spots surrounding the thighs. 

Try to distribute things more or less evenly and in a single layer so the vegetable get nicely browned. Keep the lemon slices toward the center of the pan so they don't burn.

Continue roasting until the chicken skin is crisp, the meat cooked through, and the artichokes and potatoes are tender and browned, another 30 to 35 minutes.

Divide the thighs and the vegetables among four plates. 

Drizzle each serving with the lemon vinaigrette and sprinkle with fresh ground pepper and fresh chopped Italian parsley.

LET'S STAY in touch!

Simply Suzannes at Home

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Thank you so much for stopping by!
I love reading your comments and appreciate them so much!

Sharing with . . . .

Thoughts from Alice, DIY Showoff, Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Baking in Pajamas, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Karen's Up on the Hill, Three Kids and a Fish, Between Naps on the Front Porch, Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co, Home Remedies,  My Uncommon Slice of Suburbia, Savvy Southern Style, Just a Girl and Her Blog, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage,  View from the Fridge, Chic California, Lamberts Lately, Live Laugh Rowe, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner,Imparting Grace, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Shabby Nest Sunflower Supper Club, Blooming Homestead, The Girl Creative, Reasons to Skip the Housework, 3 Little Greenwoods

a Spring-inspired salad . . . and a simple honey vinaigrette recipe

I made this vibrant Spring salad for our Annual Easter Family gathering a few weeks ago, and again for my husband's birthday dinner last weekend.

Like so many salads, it's light and fresh . . . and filled with Spring's best!

The base of this Spring-inspired salad is Butter Lettuce. Have you tried it before?

If not, then you should treat yourself. Butter lettuce has a slightly sweet, buttery flavor . . . and velvety soft and tender leaves. The leaves are cupped, which makes them great for holding salad toppings and dressing.

It costs a little more than most heads of lettuce do, approximately $2.25 per head, but well worth the price.

~ I'm so proud! . . . These pretty little heirlooms came from my garden! ~

I chose this leafy lettuce because of its flavor, texture, and gorgeous bright green color. It served as the perfect base for my variation of the perfect Spring salad . . . 

 fresh asparagus, shaved 

chopped walnuts

heirloom tomatoes

 medium-boiled eggs, sliced

green apple, thinly sliced

There's so much that I love about it . . . the buttery and velvety lettuce, creamy eggs, bright and sweet tomatoes and asparagus, tart green apple slices, and the tender crunch of walnuts.

I dressed it up with an amazing Spring-inspired Champagne Pear Vinaigrette with Gorgonzola.

Did you notice the beautiful play on colors? The vibrant eggs? They look like sunshine on a platter!
Medium-boiled eggs are much prettier and creamier than hard-boiled eggs . . . a delicious addition.

And there's nothing like homegrown tomatoes. I love adding a variety of shapes and colors, as they can help build the character of a salad.

I plan on serving this salad as a dinner entree through Spring and Summer by bulking it up with sliced avocado and grilled chicken. YUM!

Did you notice the black specks?

It's black salt! 

I sprinkle it on top of all my creamy salads, like egg, macaroni, and potato salad . . . as well green salads . . . for a pop of color, as well as a finishing salt.  

A sprinkling of salt can make a great salad over-the-top amazing. 

Most people don't think to season their salads . . . and I don't understand why not?

A sprinkling of salt and pepper can really brighten and elevate the flavors. Give it a try next time!

I hope you're enjoying Spring's best with your favorite lettuce, too!

Oh, one more tip! Serve your salad on a platter! You can see its beauty much better spread out on a large platter than you can in a bowl.

Happy Spring, friends!

a perfect dressing for a butter lettuce salad

honey vinaigrette

.     .     .     .     .     .

2 Tablespoons olive oil

1 Tablespoons white wine vinegar

1 small shallot, finely chopped (about 2 teaspoons)

2 teaspoons honey

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

.     .     .     .     .     .

In a small screw-top jar combine oil, vinegar, shallot, honey, cinnamon and salt.

Cover and shake well.

LET'S STAY in touch!

Simply Suzannes at Home

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Thank you so much for stopping by!
I love reading your comments and appreciate them so much!

Sharing with . . . .

Thoughts from Alice, DIY Showoff, Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Baking in Pajamas, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Karen's Up on the Hill, Three Kids and a Fish, Between Naps on the Front Porch, Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co, Home Remedies,  My Uncommon Slice of Suburbia, Savvy Southern Style, Just a Girl and Her Blog, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage,  View from the Fridge, Chic California, Lamberts Lately, Live Laugh Rowe, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Shabby Nest Sunflower Supper Club, Blooming Homestead, The Girl Creative, Reasons to Skip the Housework, 3 Little Greenwoods

a Spring birthday and a triple coconut cream pie

We had a wonderful weekend celebrating my husband's birthday!

Our six and seven-year-old were on Spring break last week, so we enjoyed a lot of down time.

We ventured North to the South Bay area to spend time with my mom for a few days to play and make memories with her and extended family. We had so much fun! It was nice to take a break from the daily grind. We filled our time with lots of family and outdoor play.

When we returned home from our little getaway, we shifted gears to planning a special weekend for 'Daddy's' birthday.

We made new memories with our little ones by venturing North to Los Angeles' Little Ethiopia, where we met friends to enjoy authentic Ethiopian food and fare. I took a ton of photos, of course!

Afterwards, we visited the famous Hansen's Bakery to enjoy cupcakes. I've never seen so many celebrity photos in one place! And the best part . . . their cupcakes are amazing!

We spent the afternoon and evening enjoying great food and the company of our wonderful friends.

I was grateful for a quiet Sunday with my little family. It was the perfect way to end our Spring break.

We spoiled 'Daddy' all day with home-made cards (LOVE those!!), lots of fun family games, and I prepared many of his favorite foods throughout the day . . .

breakfast

.     .     .     .     .     .     .

lemon ricotta poppy-seed & white chocolate waffles

with fresh strawberries
    

old-fashioned honey crinkle cookies

  

dinner

.     .     .     .     .     .     .

lamb shanks 

with a red wine & mushroom sauce

spring salad

roasted sweet potatoes

with whipped butter, cinnamon, and brown sugar

dessert

.     .     .     .     .     .     .

triple coconut cream pie

When I asked my husband what kind of birthday dessert he wanted me to make, he quickly answered, "Coconut Cream Pie!"

I shared this incredible recipe with you last year, when I made it for his birthday for the first time.

It's still one of my top 3 most visited recipes!

I hope that you stop by to read the original post for all the great details . . . and to get the recipe, too!

If you love coconut, then you'll LOVE this pie!!

LET'S STAY in touch!

Simply Suzannes at Home

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Thank you so much for stopping by!
I love reading your comments and appreciate them so much!

Sharing with . . . .

Thoughts from Alice, DIY Showoff, Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Baking in Pajamas, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Karen's Up on the Hill, Three Kids and a Fish, Between Naps on the Front Porch, Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co, Home Remedies,  My Uncommon Slice of Suburbia, Savvy Southern Style, Just a Girl and Her Blog, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage,  View from the Fridge, Chic California, Lamberts Lately, Live Laugh Rowe, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Shabby Nest Sunflower Supper Club, Blooming Homestead, The Girl Creative, Reasons to Skip the Housework, 3 Little Greenwoods

lemon honey cream ice box cake

This pretty (and amazing) cake makes my heart sing!

It's a light and lemony Spring version of the Chocolate Mocha Ice Box Cake that I made for our oldest son's 21st birthday a few months ago.

I knew that I wanted to make a special dessert for our annual Easter family gathering last weekend, and this beautiful dessert was perfect!

I used honey instead of sugar to sweeten this beauty . . . and I couldn't have been happier with the result. Honey adds a warm sweetness that sugar just can't compete with . . . AND it pairs beautifully with lemon.

The luxurious whipped 'frosting' is heavenly!

The base is a combination of cream cheese and mascarpone, as I thought the "cheese" flavor would be more balanced and "lighter" using a combination of the two cheeses.

Lemon juice AND zest, honey, and whipping cream are also added . . . and together ~ these ingredients whip up to make an amazing 'frosting.'

You can use any vanilla or lemon cookie that you'd like to layer this cake. I used Nilla Wafers. I've always been a big fan of their vanilla flavor - and thought that they would pair well with the whipped lemon honey cream frosting . . . and they did!!

Did you notice that I topped this beautiful cake with shavings of white chocolate?!

I considered adding candied lemons like the ones I make for my lemon and honey tart, but thought that white chocolate would add a smooth creaminess that would cut through the tender tart and sweet flavors in this cake, rounding it out perfectly. 

Again, I was so pleased with the result. I also think that the shavings add beauty, dressing it up a bit. 

And for a finishing touch, I added a few yellow pansies from my garden to give it a Spring touch. 

Simple and elegant. Perfect.

This might be my new favorite lemon cake! My family loved it too!

I love its tender combination of flavors . . . and its rustic, yet elegant, look. 

A lemon honey cream ice box cake would make the perfect addition to any Spring and Summer gathering! 

lemon honey cream ice box cake

.     .     .     .     .     .

4 cups heavy whipping cream, COLD

2 Tablespoons fresh lemon zest

8 ounces cream cheese, room temperature

8 ounce mascarpone, room temperature

8 Tablespoons Meyer lemon juice

¾ cup honey

230 2-­inch thin vanilla or lemon cookies (adjust amount according to cookie size)

       If you're using Nilla Wafers, then this recipe calls for 2 boxes.

Lindt white chocolate bar, for topping

.     .     .     .     .     .

Preparation

Whip together cream cheese, mascarpone, lemon juice, lemon zest, and honey until smooth and light.
Add heavy whipping cream and whip on high until soft peaks form.

Assemble the cake by arranging 2-­inch cookies in the bottom of an 8 or 9-inch Spring form pan (a ring of 9-12 cookies, edges touching, with 3 in the center). 

Gently spread ½ cup of whipped filling over the layer. Repeat cookie and filling layers until desired height. Top with final layer of cream.
Refrigerate for at least 3 hours, or until ready to serve.
Remove spring form ring and place cake on a platter or stand. 

Using a peeler, shave ribbons of white chocolate on top of the cake just before serving. Enjoy!

*This cake tastes best when it's made the day before you plan to serve it!

P.S.
I thought it would be fun to share a few photos of the eggs that everyone dyed at our Annual Easter Party.

It took me 3 days to boil 15 dozen eggs! 

And the result . . . 180 Easter eggs! All the little ones (and a few adults) dyed eggs for hours. So much fun!

We had a wonderful afternoon . . . and  hope that you had a beautiful Easter, too!

LET'S STAY in touch!

Simply Suzannes at Home

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Thank you so much for stopping by!
I love reading your comments and appreciate them so much!

Sharing with . . . .

Thoughts from Alice, DIY Showoff, Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Baking in Pajamas, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Karen's Up on the Hill, Three Kids and a Fish, Between Naps on the Front Porch, Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co, Home Remedies,  My Uncommon Slice of Suburbia, Savvy Southern Style, Just a Girl and Her Blog, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage,  View from the Fridge, Chic California, Lamberts Lately, Live Laugh Rowe, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Shabby Nest Sunflower Supper Club, Blooming Homestead, The Girl Creative, Reasons to Skip the Housework, 3 Little Greenwoods