Crunchy Turkey Salad Sandwich

So I've only had a small bite of this to taste-test it, but even that was enough to be able to tell that this is delicious. I'm actually more of a chicken/turkey salad purist and don't really enjoy it as much on bread, but I think this would be a good one on bread, if that's your preference. Definitely a good summer meal with the whole no cooking thing...

Edited to add: I found the turkey and cheese chunks to be a little overwhelming at the size I had cut them, so I'm going to make sure to cut them much smaller next time. This is also definitely better after it's sat a bit and the flavors were allowed to blend a little more.

Crunchy Turkey Salad Sandwich
Courtesy of Pat and Gina Neely

1 1/4 pounds smoked turkey breast, diced
Kosher salt and freshly ground pepper
1 cup chopped scallions
3/4 cup chopped celery
1/3 cup mayonnaise
2 tablespoons dijon mustard
1 cup seedless red grapes, cut in half
8 ounces provolone cheese, cut into 1/2 inch cubes
1/2 cup sliced almonds, toasted and coarsely chopped (optional)
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
Soft whole-grain sandwich bread, for serving

Place the turkey in a medium mixing bowl and season with salt and pepper. Add the remaining ingredients (except the bread) and combine. Serve on sandwich bread.

Black Bean Soup with Andouille Sausage and Honey Corn Bread Muffins

More soup. You know, it's cold and stuff. But I thought some muffins would go well on the side. Yum.

This is such a delicious soup. A bit spicy. Definitely hearty. You're supposed to garnish it with crab, but the only time I did that, it just didn't taste right. So I stick with the crabless version now.

And the muffins taste almost exact like the corn bread from Boston Market. And since there are so few of them around here, I'm glad to have an easy alternative.

Yum. And again I say, "Yum".

Black Bean Soup with Andouille Sausage
A variation on this recipe by Robin Miller

2 (15-ounce) cans black beans, drained
4 cups reduced-sodium chicken broth
1 (15-ounce) can diced tomatoes
1/2 pound diced andouille sausage
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 teaspoon ground cumin
2 bay leaves
Salt and ground black pepper
1/4 cup chopped fresh cilantro leaves

In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Season, to taste, with salt and black pepper. Ladle into bowls and garnish with cilantro.

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Honey Cornbread Muffins
Courtesy of The Neelys



1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Preheat oven to 400ºF.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.