Desserts And Good Food

     Today I want to share a recipe for a very special salad. It has been on our Puerto Rican table since before I can remember. It is one of those meals you never change, because there is nothing you can do to make it better.                        Ingredients: 1 pound of bacalao, recipe below             2 large avocados, medium dice 2 large Roma tomato, small dice                 1 small yellow onion, small dice                    1/2 cup olive oil  1 tablespoon lemon juice In a large salad bowl add all the ingredients and gently fold until combined. Serve as a sandwich, over a toast as an appetizer or simply by itself. Enjoy.  About bacalao and how to prepare it:      Bacalao is a dried salted fish used very widely in Puerto Rican cuisine. When I was little bacalao was made only with cod fish ( that's why the name in english is salted cod fish). Today it is made with a wide variety of fish.When I was little it was cheaper than meat and required no refrigera

      Sweet, salty and crunchy, perfect for brunch, lunch guests or when you need something quick and easy to prepare. This salad makes a great open face sandwich.  Serve it with some french fries on the side for a complete meal. For the best flavor use organic chicken breasts and ensure the nuts are fresh.                                                  dessertsandgoodfood.blogspot.com Ingredients: 1/4 cup celery, small dice 1 cup dried cranberries 1 cup roasted pecans 1/2 cup of Mayonnaise or to taste 1 large chicken breast Kosher salt and ground black pepper to taste 2 tablespoon extra virgin olive oil Preheat the oven 375°F      Cover a baking pan with aluminum foil prior to placing the chicken on it. Season the chicken with salt and pepper on one side and drizzle 1 tablespoon of olive oil. Repeat on the other side. Cover with aluminum foil and bake for 15 minutes. Flip and bake for 15 more minutes or until an instant thermometer reads 165°F for 15 seconds.