Chicken Salad with Strawberries and Red Onions.
Have I ever told you that I live five minutes from where I work? OK, during a snow storm, it’s probably seven. And if I hit the stop light at Highlands Ranch Parkway, that will add an extra minute to the calculations. How far do you commute to work?
This was an easy dinner because I came home at lunch, put two small boneless/skinless chicken breasts in the crockpot at about 11:30. I ate lunch, made the dressing for salad, spent time on social media and was back at work by 12:30 (ish).
With the crockpot set on high, the chicken breasts were done when I left work at 5:25, arriving home at 5:30. (Yay for the green light at Highlands Ranch Parkway.)
Placing the chicken breasts on a cutting board to cool while I assembled the rest of the ingredients, dinner was on the table at 6:20. Actually it would have been on the table at 5:45 but a glass of wine with feet propped up on the coffee table delayed the process. Priorities.
Fresh and healthy with chicken, strawberries, celery, red onion, and raisins all piled on top of butter lettuce. Let’s take a look:
Chicken Salad with Strawberries
Recipe type: Salad
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 2 cups quartered small strawberries (about 1 pint)
- ⅓ cup finely chopped celery
- ⅓ cup sliced red onion
- 2 tablespoons golden raisins
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon chopped fresh or 1 teaspoon dried tarragon
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon paprika
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 4 cups butter lettuce
- Combine first 5 ingredients in a large bowl. Combine sesame seeds and next 6 ingredients (sesame seeds through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill for about 30 minutes. (I didn’t do this step) Serve over salad greens.
Chicken Salad with Strawberries…It’s What’s for Dinner.
We love a good chicken stir fry. And in my books, this may be one of best. Crunchy with cashews and water chestnuts, savory with broccoli, bell peppers, and onions and seasoned with a hot and sweet sauce, you’ll find it hard to put those chopsticks down.
This month’s Secret Recipe Club assignment found me over at Sarah’s blog, Everything In The Kitchen Sink.
Sarah is a 20-something engineering undergrad student at UMD who is “eating and cooking her way through life in DC”. She’s admirably ambitious. Besides writing a food blog, in any given week she’s taking and teaching classes, playing in sport leagues and spending whatever time is left with friends and family. When she cooks, all pots, pans and utensils end up in the kitchen sink. Hence the name of her blog.
Scrolling through her blog posts, I came to a screeching halt at Chicken Chorizo Burgers with Cumin-Lime Quick Pickles. When I read “this recipe is for the chicken burger doubters” (which would be me) I knew I had to give it a try.
Along with prime rib and making my own perfect creamy risotto, Coq au Vin is on my culinary New Year’s Resolution list. So when I received this month’s Secret Recipe Club assignment, selecting a recipe from The Bad Girl’s Kitchen was an easy choice.
Many years and many tostadas later, I’m still hooked and think they’re about the best Mexican food going. But what makes a tostada a really great tostada?
Happy New Year! Here’s wishing everyone peace, love, health, happiness and lots of good food for 2013.
I don’t know about you, but I’ve had about enough cream, butter, cheese, rich sauces and meats for 5 Holiday Seasons. If you’re like me, you’re already planning for some lighter meals and looking for healthy recipes. I thought I’d dust off a few of my old favorites and try to behave…at least until Superbowl. Let’s take a look.
Chicken Skewers with Balsamic Glaze
Slow cooked braised chicken recipes are quickly becoming a favorite cold weather dish in our house and this tarragon version didn’t disappoint. So savory and melt in your mouth delicious. Let’s take a look.
Boy, this was a tough assignment for me. Normally when browsing my assigned blog for The Secret Recipe Club, my problem would be the hard task of deciding on just one recipe to prepare. This month, while scrolling through The Novice Housewife’s site, I was truly afraid I didn’t have the culinary ability to prepare some of her beautiful Indian recipes. I have to admit my fearless kitchen attitude had suddenly turned into a fraidy cat. Even with two Madhur Jaffray cookbooks in my possession, I just don’t prepare Indian food.
- Preheat oven to 350 degrees.
- Peel and chop one clove garlic
- Heat a small amount of oil in fry pan
- Saute one small package baby spinach and garlic in oil until spinach is wilted, about two minutes.
- Remove from heat to cool slightly.
- Cut boneless skinless chicken breasts in half horizontally and pound until even in thickness. Or buy packaged chicken cutlets. Salt and pepper breasts.
- On pointed end, place a dollop of spinach mixture and add some feta cheese.
- Fold the bottom tip containing the mixture halfway up on the breast and then roll up the breast. Secure with toothpicks or twine.
- Add a little more oil to the fry pan and saute chicken breasts until browned.
- Transfer breasts to casserole dish and finish in oven until juices run clear.
Feta and Spinach Stuffed Chicken Breasts…It’s What’s for Dinner.
This was an ornery one to photograph, but let me tell you, it may just be the best thing I’ve made this year. Braised chicken thighs in a creamy creole mustard sauce with carrots, celery, raisins, onions and oh-so wonderful spices. This recipe was inspired by a memory from Brigtsen’s Restaurant in New Orleans.