John and I live in the little country town of Springville located in the Endless Mountains of Northeast Pennsylvania. We thank God for bringing us to this beautiful area where we raised our 2 daughters and are now enjoying watching our grandchildren grow here as well.
Thank you for taking the time to stop in and visit with us.
It is our prayer that as you spend time with us you may begin to reflect over memories that you thought were long forgotten. Or maybe, you will begin to build new ones! No matter what, we pray that you will leave here with a smile on your face and the desire to share your joy with others.
May we leave you with this: "For God so loved the world (that means you) that He gave His only begotten Son, that whosoever believeth (placed your faith and trust) in Him (Jesus) should not perish but have everlasting life (with Him in heaven). ~ John 3:16
You are loved!!! ~ John & Lucy Galgano
I love Chicken Salad but sometimes find that I'm in a pinch for time when it comes to cooking the chicken and giving it some time to cool. What I try to do is broil a couple of chicken breasts ahead of time so I have enough on hand for a few days. I also find that broiling the chicken makes the juiciest and most tender of all the cooking processes.
Here's what I do:
Skinless, boneless chicken breast
Preheat broiler. Clean and trim the chicken breasts. Place into rimmed baking sheet or pan. To one side of chicken, sprinkle salt, pepper and your favorite spices. I use garlic powder, oregano and paprika but feel free to use whatever you like.
Place under broiler for approximately 10 minutes. Remove from broiler. Turn breasts over and repeat the salt, pepper and spices. Place back under broiler for another 10 minutes. Check for doneness. Return to broiler another few minutes, if needed.
Allow to cool. Slice thinly and add to your favorite garden salad. Drizzle with your favorite dressing.