We’ve got some power couples in this recipe: Sweet and savory. Bacon and blue cheese. Leftovers and laziness.
The flavors on this one are amazing. The grapes are sweet. The blue cheese and the yogurt are tangy. I used full fat yogurt because that’s what we have in the house as decadent people/parents of a toddler. The chicken was savory and lovely because it was the chicken from the “panic carrots” recipe the day before and it had that nice garlicky, oniony flavor shining through. The recipe calls for you to use half of a rotisserie chicken. Everyday Food doesn’t normally miss an opportunity to tell you how to use the leftovers from one of the other recipes in the issue. The bacon was bacon.
The fact that the salad recipe from this issue has blue cheese and bacon on it demonstrates very nicely how decadent this issue is. I like the idea of cooking seasonally and everything but the Thanksgiving November issue and the Holiday December issue back to back is a little rough on the ol’ waistline.
I should try to excuse that picture, shouldn’t I? I can’t. I forgot to take a picture at dinner, so this picture was taken in the dark break room at work the next day. If anyone noticed the Baby Bullet container in the background, that held salad dressing. J graduated from purees a while ago, so those have just become small leftover containers. When you have a baby and a small kitchen, certain lines get blurred.