Asian Chicken Salad

Trying to find some new recipes.  I actually bought “The Complete Cook’s Country TV Show Cookbook” and found this recipe along with several more.  Gotta do something to get of Twitter!! The best place for destressing is my kitchen.  Why not try some new recipes while I am at it!  Here is a “Simple and Delicious” meal!

Asian Chicken Salad

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Ingredients

2 oranges (took 3 for me)
1/4 cup rice vinegar
1/4 cup soy sauce
3 Tablespoons sugar
3 Tablespoons grated fresh ginger (I used 1 Tablespoon. That was all I had and it was plenty.  Also, if you don’t have fresh ginger you can use 1 teaspoon dried ginger.)
1 Tablespoon Asian Chili Garlic Sauce (I had sweet chili sauce and added 1 garlic clove, minced)
3 Tablespoons vegetable oil
2 Tablespoons sesame oil
4 – 6 to 8 ounce boneless, skinless chicken breasts, trimmed
2 Romaine Lettuce hearts (12 oz), sliced thin
1/2 Napa Cabbage, sliced thin
2 red bell peppers, sliced thin
1 cup cilantro, chopped (Cilantro is a challenge in my family.  I love it. No one else does!)
1 cup dry, roasted peanuts (Cashews would be nice too!)
6 green onions, sliced thin (did not have any, maybe next time)

Directions

  1. Cut thin slice from top and bottom of oranges, then slice off rind and pith. Working over bowl, cut orange segments from thin membrane and transfer segments to second bowl; set aside. Squeeze juice from membrane into first bowl (juice should measure ¼ cup).  **I only got a 1/4 cup – this is correct.**
  2. Combine orange juice, vinegar, soy sauce, ginger, sugar, and chili-garlic sauce in bowl; transfer ½ cup orange juice mixture to 12-inch skillet. Slowly whisk vegetable oil and sesame oil into remaining orange juice mixture to make vinaigrette; set aside.
  3. Bring orange juice mixture in skillet to boil. Add chicken, reduce heat to medium-low, cover, and simmer until meat registers 160 degrees, 10 to 15 minutes, flipping halfway through cooking. Transfer chicken to plate and let rest for 5 to 10 minutes.
  4. Meanwhile, boil pan juices until reduced to 1/4 cup, 1 to 3 minutes; set aside. Using 2 forks, shred chicken into bite-size pieces. Off heat, add chicken, any accumulated juices, and 2 tablespoons vinaigrette to skillet. Toss to coat and let sit for 10 minutes.
  5. Toss romaine, cabbage, bell peppers, cilantro, peanuts, and scallions with remaining vinaigrette in large bowl. Transfer to serving platter and top with chicken and oranges.

I did not mix all together.  I put the cabbage, romaine lettuce and red peppers in a large salad bowl.  The cilantro, peanuts and chicken in separate bowls.  That way people can take what they want.  This salad did take some time but it’s Sunday and that’s what they are for – taking your time.  It definitely was delicious!!

Enjoy!!

Cabbage Salad

This is a very easy and quick salad.

Cabbage Salad

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Ingredients

8 ounces cabbage, sliced thin
1 teaspoon salt
1 Tablespoon sunflower oil (or whatever oil you like)
1 Tablespoon red wine vinegar

Directions

  1.  Place sliced cabbage in medium bowl.  Add 1 teaspoon salt and mix well.  Let set for 15-20 minutes until cabbage wilts.
  2. Add oil and vinegar.  Mix well.  Enjoy!

Sometimes the basics is all you need.  If you want to add some onion and green pepper that is a nice addition. Enjoy with a buttered roll.  Simple and Delicious!!

Chicken Salad

I roasted a chicken this weekend.  I thought it would be nice to make a chicken salad.  Kent and I really enjoy this for a quick meal.  Kent likes it on a roll, I like it in a bowl!!  Also, I happen to enjoy the chives if I have them on hand.  Kent is not a fan.  If you don’t want to roast a chicken, go to the store and pick up a rotisserie chicken.  Simple and Delicious!

Chicken Salad

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4 cups of chicken, chopped into bite size pieces
4 hard boiled eggs, chopped
2 celery stalks, diced
1 carrot, diced
1 Tablespoon capers
10 – black olives, sliced
1 Tablespoon chives, chopped (sometimes I use them and sometimes I don’t)
2/3 cup mayonnaise (You could use Miracle Whip or olive oil.  I like mayo!)
1 Tablespoon Dijon mustard (You can use whatever mustard you like.  I think the yellow works best for this.  That’s just my opinion, for what it is worth)
Freshly ground pepper
Salt to your taste (capers and olives give enough saltiness for us)

Directions

1.  Add all ingredients in medium sized bowl
2.  Mix until combined.  Refrigerate.
3.  Serve on a roll, lettuce leaf or in a bowl!

How simple is that?  Great for a quick and easy lunch or dinner. Enjoy!!

Italian Salad Dressing – Simple and Delicious

I eat lots of salads.  Here is a very simple and delicious dressing.

Italian Salad Dressing

Ingredients

1 cup vegetable oil (Canola, Olive – whatever you like)
1/4 Red Wine Vinegar (or balsamic – depends on my mood – I do love my balsamics!!)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 cloves garlic, minced

Directions

Shake all ingredients in a tightly covered container.  Refrigerate at least 2 hours.  Shake before serving.

Told you it was easy!!

Dill Potato Salad – Simple and Delicious

Martin wanted me to make a Dill Potato Salad.  He has this potato salad when he goes to The Cookery in Door County.  He wanted to see if I could replicate the recipe.  The salad I made was very good but not quite the same as the restaurant.  Each time it will get better and better.  I may even surpass the awesomeness of The Cookery!  Here is my recipe;

Dill Potato Salad

October 008 (I will get a better photo next time!!)

Ingredients

3 pounds red salad potatoes (cut into bite size pieces before boiling)
1/2 cup Italian Salad Dressing
3/4 cup mayonnaise (NOT Miracle Whip)
1/4 cup sour cream
1/2 cup chopped scallions (the green part only)
3 Tablespoons chopped, fresh dill
1 Tablespoon Dijon Mustard
1 teaspoon lemon juice
1/4 teaspoon salt (could have used more.  Next time 1/2 teaspoon)
1/8 teaspoon ground pepper

Directions

  1.  Bring potatoes to a boil in large pot of water.  Cook until tender and drain.  Place potatoes in in bowl and put 1/4 cup of the Italian Salad Dressing over the potatoes.  Mix together and place in refrigerator for 30 minutes to cool.
  2. While potatoes are cooling, in a large bowl, combine all above ingredients, including the other 1/4 cup of the dressing.  After 30 minutes of cooling, place potatoes in the large bowl and stir until coated.
  3. Place in refrigerator for a couple of hours for the flavors to blend together.

That is it.  Very Simple and Delicious.  Enjoy!!

Sweet and Sour Coleslaw

Summer is coleslaw time.  Here is a coleslaw recipe that is not creamy and I like it.  Originally made this for Jenni.  She is a friend from work.  She loves Festival Foods coleslaw.  Tried to duplicate it for her.  Now I make it often for me!  Made it this weekend with red cabbage.  No onions as Kent is not a fan. If you desire, add onions!  Takes no time at all.  Here is my recipe;

Sweet and Sour Coleslaw

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1/2 cup sugar
1/4 cup distilled white vinegar
1/4 cup apple cider vinegar (you could also just do 1/2 cup of one or the other.  I combined the two.)
1/4 cup vegetable oil
1 medium cabbage, shredded (I have used green and red cabbage, both delicious)
1 cup red or green bell pepper (I have done it with both.  I think I like the green pepper better.  I will be making it again soon.)
2 carrots, shredded
1 to 1 1/2 teaspoon celery seed
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1.  Whisk sugar, vinegar and oil in large bowl.
2.  Add remaining ingredients and toss to combine.
3.  Cover and refrigerate at least 4 hours, tossing occasionally.

Simple and Delicious! Enjoy!!

Shopska Salad

Here is a very simple salad that Martin had very often at home with his grandparents.  Totally simple and again delicious.

Shopska Salad

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2-3 tomatoes, cut in 1/2 pieces and quartered
1 cucumber, cut into 1/2 inch pieces
1/2 cup roasted red peppers, cut into slices about 1/4 inch thick
black olives (as many as you want)
1/2- 1 cup Feta, crumbled
1 tablespoon fresh parsley
Salt and pepper, to taste
2 Tablespoons Olive Oil

Throw above veggies in bowl.  Crumble feta over salad.   Drizzle with olive oil and a touch of salt.  (Feta tends to be salty enough!).   We mix with our hands (Shhh, don’t tell anyone) and serve.  Enjoy!

Crunchy Cabbage Salad

I found this recipe a while ago and have been waiting for the right time to make it.   I have been taking this Medicare course online for an embarrassingly long time.  I started to work on it his morning.  I have to get it done!  I looked over on my table next to my laptop and saw this recipe.  I just couldn’t resist.  😉  The right time happened to be today.  There is a lot of chopping involved.  Chopping veggies is one of my favorite tasks with being in the kitchen.  Believe it or not that totally relaxes me.   Chopping versus Medicare, let me think…Chopping!!  Here is that recipe;

Crunchy Cabbage Salad

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1 head napa cabbage (You could use any type of cabbage you want)
2 carrots, peeled and julienned (or just cut into small pieces)
1 cup snow peas, thinly sliced
1/4 cup fresh basil
1/4 cup fresh cilantro
1 avocado, diced
1/2 cup chopped cashews (you could roast, I did not do that this time.  I will next time though.  Roasting gives the nuts such a fuller flavor)
2 Tablespoons sesame seeds (if you don’t have sesame seeds that is okay too.  You could add an extra teaspoon sesame oil to your dressing)

Dressing

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2 Tablespoons smooth peanut butter
2 Tablespoons rice vinegar
2 teaspoons sesame oil
1 teaspoon soy sauce
1 teaspoon honey (you could use brown sugar for a replacement)
1 teaspoon sriracha sauce (Martin2 – Of course, you can add more!!) 🙂
1 clove garlic, minced
1 teaspoon grated ginger (If you don’t have ginger use 1/4 to 1/2 teaspoon of dried ginger)
2 Tablespoons water

Directions

1.  Combine all salad ingredients in large bowl.
2.  Whisk together dressing ingredients.  You can add more water if you want the dressing to be thinner.  2 Tablespoons was enough for me.  may 003 (Sorry, I forgot to take a pic before adding to salad.  I really wanted some cabbage salad!)
3.  Toss cabbage mixture with dressing.  If you want to top individual bowls with more herbs or chopped cashews, go for it! may 007

This salad will be made a few more times this summer.  The next time I make the dressing I will add an extra teaspoon of honey and a tablespoon of sriracha sauce.  We like spice in this house!  Enjoy this simple and delicious salad!

Confetti Salad

I am on a health kick.  Salads are good for us, right?  Here is a salad Kent and I tried the other night.  It was quite flavorful and Simple and Delicious.  Give it a try.

Confetti Salad

january 024 (picture is not as colorful or delicious looking)

Ingredients

1 apple, diced
2 carrots, diced
1 yellow pepper, diced
3 celery stalks, diced
1 zucchini, diced
1 red onion, diced (I did not use onion as Kent does not enjoy it)
1 avocado, cubed
1 cup fresh herbs (I used basil.  You can use parsley, cilantro – whatever you love)
juice of one lemon
1 teaspoon kosher salt
1/2 teaspoon pepper

Directions

Mix all together.  You do not need any other dressing as the salt, lemon and avocado will blend together and make a creamy dressing.  However, I added raspberry balsamic vinegar.  What an awesome flavor to add to this refreshing salad.

Wishing you a Happy and Healthy New Year!!

 

Israeli Salad

So simple and so delicious.  Great for the summer.  Go to your farmer’s market and make this quick salad for lunch!

Israeli Salad (This is DELICIOUS!)

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Ingredients

1 cucumber, seeded and diced
1 Roma tomato, seeded and diced
1/2 large red pepper, seeded and diced
1/2 cup green onion
2 cloves garlic, minced
2 Tablespoon parsley, chopped
1 Tablespoon mint, chopped
2 Tablespoons olive oil
1 Tablespoon lemon juice (from real lemon)
1/2 teaspoon salt
1/4 teaspoon ground pepper

Directions;  Mix all together and that’s it!!  This is so refreshing.  Feta, Parmesan, cheddar or any cheese is also a great addition. Personally, plain with a piece (or two) of fresh baked bread works for me. LOVE it!!