Makes 2 dinner salads.
Ingredients:
1 pound chicken breast, cut into bite size pieces
1 tsp garlic powder
1 tsp curry powder
salt and black pepper
1/4 cup plus 1 tablespoon olive oil
2 tablespoons mayonnaise
2 tablespoons
lime juice
6 ounces spinach
1 Fiji apple, cored and chopped
1/2 cup golden raisins
1/2 roasted unsalted cashews
4 scallions, chopped
1/4 cup chopped fresh cilantro
1. Sprinkle garlic powder, curry powder, salt, and pepper over chicken breast pieces.
2. In a large nonstick skillet, heat the 1 tablespoon of olive oil until shimmering. Add the chicken and saute until the juices are clear, about 10 minutes.
3. In a small bowl, whisk together mayonnaise, lime juice (I also added smoked paprika, curry powder), salt, pepper, and olive oil until combined.
4. Divide spinach, apples, raisins, cashews, and scallions among the bowls. Add the chicken and top with cilantro. Serve with dressing on the side.
Sunday, April 24, 2016
Tuesday, April 12, 2016
Tuesday, April 5th, 2016 - Chicken and Strawberry Salad Wraps
Recipe: http://thepioneerwoman.com/cooking/grilled-chicken-strawberry-salad-wrap/
Ingredients
2 whole Boneless, Skinless Chicken Breasts
1/2 cup Bottled Balsamic Vinaigrette
1 whole Package (12 Ounces) Mixed Salad Greens
12 whole Medium Strawberries, Hulled And Quartered
4 whole Green Onions Sliced (white And Light Green Parts)
1/4 cup Pecans, Chopped
4 ounces, weight Goat Cheese Crumbled
6 whole Large Whole Wheat Tortillas
Preparation
Place the chicken breasts in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breasts until they're a uniform thickness. Pour in half the balsamic vinaigrette, then seal the bag and marinate in the fridge for 1 hour.
After the chicken has marinated, grill it until it's done in the middle, about 5 minutes per side. Remove from the heat and set aside to cool slightly. Dice up the chicken when it's cool enough to handle.
Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until it's all combined. Top with crumbled goat cheese and toss a couple of times.
Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.
Changes: Use romaine hearts one night and spinach the other night. Both tasted good.
Ingredients
2 whole Boneless, Skinless Chicken Breasts
1/2 cup Bottled Balsamic Vinaigrette
1 whole Package (12 Ounces) Mixed Salad Greens
12 whole Medium Strawberries, Hulled And Quartered
4 whole Green Onions Sliced (white And Light Green Parts)
1/4 cup Pecans, Chopped
4 ounces, weight Goat Cheese Crumbled
6 whole Large Whole Wheat Tortillas
Preparation
Place the chicken breasts in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breasts until they're a uniform thickness. Pour in half the balsamic vinaigrette, then seal the bag and marinate in the fridge for 1 hour.
After the chicken has marinated, grill it until it's done in the middle, about 5 minutes per side. Remove from the heat and set aside to cool slightly. Dice up the chicken when it's cool enough to handle.
Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until it's all combined. Top with crumbled goat cheese and toss a couple of times.
Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.
Changes: Use romaine hearts one night and spinach the other night. Both tasted good.
Tuesday, January 26, 2016
Monday, January 25th - Chickpea Curry
Recipe: http://thepioneerwoman.com/cooking/chickpea-curry/
Ingredients
1.5 cups Basmati Rice
2 Tablespoons Vegetable Oil
1 whole Large Onion, Diced Fine
1 large carrot, diced
1 celery, diced
1 yellow bell pepper, diced
Salt And Pepper, to taste
2 teaspoons Curry Powder, Any Variety
2 cloves Garlic, Minced
1 cup Vegetable Stock
2 cans Chickpeas, Drained And Rinsed
1 can (13.5 Ounce) Coconut Milk
1 Tablespoon Honey, More To Taste
1 tsp chili oil
Cilantro Leaves, For Garnish
Preparation
Cook the basmati rice according to the package instructions.
Heat the oil in a medium skillet over medium-low heat. Add the onions, carrot, celery, bell pepper, season with salt and pepper and cook for a few minutes, until the onions are vegetables are soft. Sprinkle in the curry powder and garlic and stir, cooking for another minute or so. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, honey and a squirt of chili oil. Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes. Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)
Serve the curry over the rice. Garnish with the cilantro.
Ingredients
1.5 cups Basmati Rice
2 Tablespoons Vegetable Oil
1 whole Large Onion, Diced Fine
1 large carrot, diced
1 celery, diced
1 yellow bell pepper, diced
Salt And Pepper, to taste
2 teaspoons Curry Powder, Any Variety
2 cloves Garlic, Minced
1 cup Vegetable Stock
2 cans Chickpeas, Drained And Rinsed
1 can (13.5 Ounce) Coconut Milk
1 Tablespoon Honey, More To Taste
1 tsp chili oil
Cilantro Leaves, For Garnish
Preparation
Cook the basmati rice according to the package instructions.
Heat the oil in a medium skillet over medium-low heat. Add the onions, carrot, celery, bell pepper, season with salt and pepper and cook for a few minutes, until the onions are vegetables are soft. Sprinkle in the curry powder and garlic and stir, cooking for another minute or so. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, honey and a squirt of chili oil. Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes. Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)
Serve the curry over the rice. Garnish with the cilantro.
Monday, January 25, 2016
Sunday, January 24th, 2016 - Tuscan Vegetable Soup
Recipe: http://www.foodnetwork.com/recipes/ellie-krieger/tuscan-vegetable-soup-recipe.html
Ingredients
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
3 carrots, diced (about 1/2 cup)
3 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.
Changes: I added more vegetables and used whatever cheese we had, but still used fresh cheese and grated it, instead of already shredded. I used fresh sage, but used dried thyme leaves. I don't think the fresh sage made a difference, so just use dried next time.
Ingredients
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
3 carrots, diced (about 1/2 cup)
3 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.
Changes: I added more vegetables and used whatever cheese we had, but still used fresh cheese and grated it, instead of already shredded. I used fresh sage, but used dried thyme leaves. I don't think the fresh sage made a difference, so just use dried next time.
Tuesday, January 19, 2016
Sunday, January 17th, 2016 - Cheddar Corn Chowder
Recipe: http://www.foodnetwork.com/recipes/ina-garten/cheddar-corn-chowder-recipe.html
Ingredients
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated
Directions
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Changes: only made half the recipe, good for two dinners for two people. Used kitchen basics broth and frozen white corn, really helped it taste good. Need to cut the potatoes even smaller, and add more bacon. I didn't add bacon as a garnish, I just dumped it in right before serving. I liked that.
Ingredients
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated
Directions
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Changes: only made half the recipe, good for two dinners for two people. Used kitchen basics broth and frozen white corn, really helped it taste good. Need to cut the potatoes even smaller, and add more bacon. I didn't add bacon as a garnish, I just dumped it in right before serving. I liked that.
Sunday, January 10, 2016
Saturday, January 9th, 2015 - Slow Cooker Pork Chops
Recipe: http://www.food.com/recipe/pork-chops-with-caramelized-onion-mushroom-sauce-114719
Ingredients
4 boneless pork chops
flour
salt & freshly ground black pepper, to taste
16 oz. sliced mushrooms
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1 medium yellow onion, sliced and separated
1 (14 1/2 ounce) cans beef broth
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried thyme
1/4 cup half-and-half (optional)
1 -2 tablespoon cornstarch (optional)
1 bay leaf (optional)
Directions
1) Season chops with flour, salt and pepper.
2) Heat 2 tablespoons olive oil in cast iron skillet over medium-high heat; sauté chops until golden brown.
3) Remove.
4) Add onions and lightly brown.
5) Remove.
6) Add 1 tablespoons unsalted butter; when melted, add mushrooms. Remove and de-glaze skillet with 1/3 cup beef broth or wine, if preferred.
7) Pour remaining beef broth into crock pot.
8) Add sauce from skillet, Worcestershire and spices; add chops, onions and mushrooms.
9) Cover and cook on LOW heat setting for 4-5 hours, until very tender.
10 )EXTRACT BAY LEAF.
11) Turn temperature to HIGH; add 1 tablespoons butter.
12) Mix cornstarch with Half and Half.
13) Whisk to blend well. Add to crock pot and whisk.
14) Cook for an additional 15-20 minutes(depending on sauce thickness preferred).
15) Serve over cooked rice.
Ingredients
4 boneless pork chops
flour
salt & freshly ground black pepper, to taste
16 oz. sliced mushrooms
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1 medium yellow onion, sliced and separated
1 (14 1/2 ounce) cans beef broth
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried thyme
1/4 cup half-and-half (optional)
1 -2 tablespoon cornstarch (optional)
1 bay leaf (optional)
Directions
1) Season chops with flour, salt and pepper.
2) Heat 2 tablespoons olive oil in cast iron skillet over medium-high heat; sauté chops until golden brown.
3) Remove.
4) Add onions and lightly brown.
5) Remove.
6) Add 1 tablespoons unsalted butter; when melted, add mushrooms. Remove and de-glaze skillet with 1/3 cup beef broth or wine, if preferred.
7) Pour remaining beef broth into crock pot.
8) Add sauce from skillet, Worcestershire and spices; add chops, onions and mushrooms.
9) Cover and cook on LOW heat setting for 4-5 hours, until very tender.
10 )EXTRACT BAY LEAF.
11) Turn temperature to HIGH; add 1 tablespoons butter.
12) Mix cornstarch with Half and Half.
13) Whisk to blend well. Add to crock pot and whisk.
14) Cook for an additional 15-20 minutes(depending on sauce thickness preferred).
15) Serve over cooked rice.
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