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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

New England Johnnybread Salad

Want an easy and flavorful salad this Holiday season or any time of year? This Yankee inspired salad is a great entrée as well, but especially suited to prevent you from eating too much turkey or ham during those gut-busting meals with family and friends.

Enough for 4-6 servings


For 6 people


  • 1 box (8.5 ounce) corn muffin or corn bread mix
  • 1 egg
  • 1/2 cup(s) milk
  • 3 ounce(s) mushrooms, sliced
  • 2 tablespoon(s) butter or margarine
  • 2 plum tomatoes, seeded and julienned *
  • 1 green onion, thinly sliced
  • 4 ounce(s) fresh spinach
  • 1 green, red or yellow bell pepper, seeded and chopped
  • Tangy Sausage Dressing:
  • 1/2 lb(s) hot or sweet Italian sausage links
  • 3 tablespoon(s) sugar
  • 1 tablespoon(s) brown sugar
  • 1/4 cup(s) ketchup
  • 1/4 cup(s) apple cider vinegar
  • 1/4 cup(s) soy or Worcestershire sauce

New England Johnnybread Salad Directions

  1. Preheat oven to 400-degrees F. Spray an 8 x 8 x 2-inch baking pan with nonstick cooking spray. Stir muffin mix, eggs and milk until combined. Pour into prepared pan and bake 18-20 minutes, or until lightly browned on top and it springs back in the center when touched. Remove from oven to cool completely. Cut cooled cornbread into cubes; set aside.
  2. In a large skillet, add 2 tablespoons butter or margarine and melt over medium-high heat. Add green onion, green pepper and julienned tomatoes. Grill, stirring frequently, until softened, about 2-3 minutes. Add the cornbread cubes and continue cooking until cornbread is starting to crisp, another 3-4 minutes. Remove from heat and set aside.
  3. Prepare Tangy Sausage Dressing.
  4. Slice sausage links into 1/4-inch slices. Add to a large skillet, over medium heat, and cook until no longer pink in the middle, about 2-3 minutes, turning each slice over. With a slotted spoon, remove cooked sausage to a dish; set aside.
  5. Return skillet to heat and add remainder of ingredients. Bring to a boil. stirring to lift up sausage fonds from the bottom of the pan, and let reduce slightly, about 4-5 minutes. Add the sausages back into the skillet, mix well.
  6. While Dressing is cooking, toss spinach, mushrooms and cornbread mixture in a large salad bowl. Pour Tangy Sausage Dressing into bowl of greens and toss. Evenly divide among serving bowls and serve immediately.
  7. *Of course you can also simply added chopped, fresh tomatoes on top of salad when serving.