Tag Archives: delicious

Asian Inspired Salad with Chicken, Edamame, Granny Smith Apples and Ginger Dressing

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I must say, I chose the wrong color of bowl to showcase this delicious salad. I was STARVING when I made this and all I wanted to do was photograph it so I could gobble it up. I rushed and it didn’t pay off in terms of my photo. If I had just swapped out a white bowl for the green, this salad would look more appealing.

Let me tell you, it’s DELICIOUS, HEALTHY and very LIGHT. It’s perfect when it’s hot outside. My husband and I both commented on how good we felt after we ate this salad and how long that feeling lasted.

We are both trying to shed a few pounds, so I will likely be posting more healthier food options. Don’t worry, for you junk food lovers there will be plenty of indulgence, too.

This salad gets protein from the chicken and edamame; fiber from the apples, lettuce, and Napa cabbage. The ginger dressing is light and refreshing. And then there’s the flavor punch from the cilantro and green onions. Yummy! I love it and I hope you enjoy it, too. If you do, please share it.

Asian Inspired Salad with Chicken, Edamame, Granny Smith Apples and Ginger Dressing

Makes two generous dinner or lunch portions (we had a little leftover)

1 cup shredded Napa cabbage

4 cups shredded Romaine lettuce

½ cup cooked, shelled edamame

1/2 cup chopped carrots

1/3 cup chopped red bell pepper

2 green onions, sliced

First full of cilantro

Two rotisserie chicken breasts

Dressing:

2 tablespoons canola oil

½ teaspoon sesame oil

2 tablespoons rice wine vinegar, plus 1 teaspoon

1 teaspoon ginger paste or finely shredded fresh ginger (I prefer ginger paste in the tube because it’s so easy and I can grab it whenever I need)

1 teaspoon fresh lemon juice

2 teaspoons honey

For the dressing, whisk all ingredients together in a glass bowl and set aside.

For the salad, chop all the vegetables and place in a large serving bowl or divide between two bowls or plates.

Remove chicken breast and pull off the skin. Chop the meat into desired pieces and place on top of vegetables. Toss with the dressing. Allow it to rest for 5 minutes before serving.

Grilled Shrimp over Andouille Maque Choux.

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Grilled Shrimp over Andouille Maque Choux. Don’t be intimidated by the name, maque choux is basically a Louisiana’s version of creamed corn mixed with celery, onion and bell peppers.

To further enhance the flavor, I use andouille sausage in this recipe, which is a spicy Cajun sausage. You could substitute a smoky ham in this dish if you can’t find andouille, although Johnsonville makes a commercial variety that is easy to find at many stores.

You can serve the maque choux as a side dish without shrimp; or you can serve it with blackened fish on top instead of shrimp.

It’s spectacular because it’s sweet, creamy, smoky and crunchy. It has so much going on and it’s easy to make.

Grilled Shrimp over Andouille Maque Choux

3 ears of corn

1 andouille sausage

1 tablespoon canola oil

1 small red onion

1 teaspoon flour

3 celery stalks

¾ of a green or red bell pepper

8 ounces of heavy whipping cream (half a pint)

Parsley to garnish

16 jumbo shrimp

Butter or olive oil to brush the shrimp

Cajun seasoning

Microwave the corn in the husk for 5 minutes. When cool enough to handle, cut the corn off the cob in two steps. First, cut through the corn and then take the knife back a second time to scrape down and make sure you get the corn milk out of the roots of the kernels. Set aside.

Chop your andouille sausage, red onion, celery and bell pepper and set aside.

Spray a large frying pan with cooking spray and turn the heat on to medium. Add chopped andouille and cook until done, about 5 minutes. Remove the sausage with a slotted spoon and set aside. Add the oil, onion, flour, celery and cook 5 minutes (you want to cook it in the same pan to get some of the fat and andouille flavor). Then add the bell pepper and cook 3 minutes. Add corn and heavy whipping cream and reduce heat to medium-low and simmer for 7-10 minutes while you cook the shrimp (add andouille back the last 2 minutes).

For the shrimp, you can either grill them or cook on the stovetop. The cooking time is similar for each.  Either heat a grill or cast iron skillet over medium-high heat. Brush the shrimp with olive oil or melted butter. Sprinkle Cajun seasoning on the shrimp. Note: Use a brand of Cajun seasoning you are familiar with because so many commercial varieties are incredibly salty. You could also just use salt and pepper instead of you don’t have a Cajun seasoning you like. I use “Joe’s Stuff” which I order from the New Orleans School of Cooking. I was introduced to this seasoning when I took a class there.

When the pan or grill is hot, add shrimp and cook 2-3 minutes per side. Remove and serve on a bed of maque choux.

Curried Chicken Salad

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Curried Chicken Salad

I make amazing curried chicken salad!

It’s wonderful stuffed in pita pockets, scooped out on a pile of lettuce for a salad, stuffed in a whole wheat tortilla wrap or even served at a party as an appetizer in puff pastry cups or as a dip with tortilla chips. It’s so versatile.

And it has everything from dried cranberries to shredded coconut, it’s wonderful.

When I serve it as a salad, I like to add chopped green apples on the side and sometimes red bell pepper.

Curried Chicken Salad

1 rotisserie chicken

2/3 cup sliced green grapes

2 tablespoons chopped cilantro

1/3 cup chopped red onion

2 stalks celery

1/3 cup shredded sweetened coconut

1/2 cup dried cranberries

1 1/4 cups mayonnaise

1 cup Light Miracle Whip

1 1/2 teaspoons curry powder (or to taste)

salt and pepper to taste

De-skin and de-bone your chicken. I save the skin and bones for stock. You can freeze them for that if you don’t plan to make stock any time soon. Then tear all the meat off the bird and chop it. I use everything, down to the wings.

Place in a bowl. Take about 20 grapes and slice them in thirds. Add the grapes to the chicken. Chop cilantro, red onion and celery and add it. Top with shredded coconut and dried cranberries.

In another bowl, mix mayo and Light Miracle Whip. Stir in curry powder and add a little salt and pepper. I use 1 1/2 teaspoons but if you have a poor quality curry powder, you may need as much as a tablespoon. Taste as you go so you don’t ruin it.

Then stir mayo mixture into chicken mixture. Cover and refrigerate an hour before serving to let the flavors marry.

This chicken salad is so creamy and delicious! If you have a better recipe, please post it. I want to try it.

Barbecue Ranch Chicken Salad- my brother-in-law says It’s the bomb.

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Does this salad look good, or what? It’s fabulous.

This restaurant quality salad is amazing and serves two as a main course or up to six as a side dish.

I call it restaurant quality because it’s really a restaurant rip off. The Cheesecake Factory serves an amazing salad like this, which was my inspiration for this recipe. That is one of my favorite things on the menu.

Salads don’t often “wow” people, but this one usually does.

Directions:

1 head of romaine lettuce

2/3 cup of canned corn, drained

2/3 cup black beans, drained

1 1/4 cups chopped chicken

2 Roma tomatoes, chopped

3 slices of bacon or 1/3 cup real bacon pieces

1/3 cup shredded cheddar cheese

French’s Fried Onion rings (like you use for the green bean casserole at Thanksgiving)

 

 

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Dressing:

1/2 cup Ranch dressing

1 1/2 tablespoons barbecue sauce

1 tablespoon salsa

Get a large serving bowl for this recipe. For the photo, I made this look pretty by stacking the ingredients, but you will need to toss this together with the dressing before you serve it.

Chop lettuce and place in bowl. Add corn, black beans, chicken, tomatoes, bacon and cheese,

Mix ingredients for the dressing together then pour dressing over salad and thoroughly toss to distribute ingredients and the dressing. Allow to rest for 5 minutes and then serve.

Awesome, Chicken and Artichoke Sandwich

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Awesome Chicken, Artichoke Sandwich

This chicken sandwich is crusty on the outside, gooey on the inside and packed with flavor. If you love artichoke dip at parties, you will LOVE this.

This recipe can easily be doubled and you will want to once you taste it. It’s one of my favorites.

2 cups chopped rotisserie chicken breast

4 ounces cream cheese, softened

3 tablespoons mayonnaise

2 tablespoon your favorite olive tapenade (I like green olive for this)

1 cup chopped artichoke hearts

1 cup shredded, fresh parmesan cheese

1/8 teaspoon Italian seasoning

Half a loaf of French or Italian bread (not baguette)

Preheat oven to 375.

Stir together chicken, cream cheese, mayonnaise, olive tapenade, artichoke hearts, Parmesan and Italian seasoning. Set aside.

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Cut the bread in half and then cut it horizontally. Fill the bread with chicken mixture. If desired, add a tiny sprinkle of more Italian seasoning.

Wrap the loaf in aluminum foil and pop in the oven for 18-20 minutes. When it’s done, cut into four servings.

Yes, it’s THAT EASY!!

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Serve with a salad.

Asian Chicken Salad (three ways)

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I love, love, love chicken salad and am constantly creating different versions.

My top three recipes are this one, my rosemary chicken salad and my curried chicken salad.

My Asian version always wows people and I think it’s because it’s so unique. I love it because it’s easy, delicious and I can serve it three ways.

. I have served this on Ritz crackers at parties and it’s a huge hit;

I have piled it in the middle of a salad and devoured it for lunch (pictured here).\;

And I have served it on French bread as a sandwich and that’s pretty fantastic, too. I recommend topping the sandwich with thinly sliced cucumbers.

Every version is fantastic. In my recipe, I recommend using celery OR water chestnuts. I prefer celery but have made it both ways.

They key to this salad is you must have Soy Vay Veri Veri Teriyaki sauce. If you’ve never used that sauce, you should. It’s one of my favorite kitchen condiments.

It’s AMAZING on stir fried vegetables, soba noodles, on chicken. The great thing is, it’s a complete sauce so you don’t need to add other sauces.  I have used it for dipping sauce, as a marinade, etc, etc. It’s so versatile. Once you try it, you will ask that bottle: “Where have you been all my life?”

If you can’t find it on your local store, you can order it online: https://www.soyvay.com

You can search stores in your area on the website to see if they carry it.

This salad is perfect for entertaining or enjoying at home. Take it on a picnic or out on the boat. It’s lovely. Enjoy.

Asian Chicken Salad

3 1/2 cups chopped rotisserie chicken, skin removed

3/4 cup mayonnaise

1/3 cup Soy Vay Veri Veri Teriyaki

2 stalks of celery OR 5 ounces water chestnuts, minced

3 green onions, sliced

1/4 cup chopped cilantro

Pepper to taste (you don’t need salt)

2 tablespoons shredded carrot (optional) I add carrots when serving as a salad

Ritz crackers to serve, or bread, or a bed of lettuce

Dark meat is great in this dish, so if you’re not crazy about legs and thighs, try adding the meat to this. It makes a wonderful appetizer. A buttery Ritz is a wonderful complement, or serve it on a slice of cucumber when it’s hot outside for a refreshing appetizer.

While I am not an iceberg lettuce fan, if you are serving this on lettuce, iceberg is the way to go. It’s so crisp and light and is a beautiful compliment to the salad.

Directions:

In a large bow, mix mayonnaise and Soy Vay sauce together. Then add chicken, celery or water chestnuts, onion and cilantro. Stir until thoroughly combined. Add pepper to taste.

If serving as a salad, serve it over lettuce with cucumbers and topped with carrots.

In serving for a party, you an sit it out surrounded by crackers or plate each individual cracker. Cucumber slices are a nice addition if it’s self serve. You an also use cucumber slices to serve the salad if you are avoiding extra carbs. You can garnish with extra cilantro, if desired. I did it more for aesthetics for the photo.

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Or serve on bread.

Simple Potatoes Au Gratin with Sharp Cheddar

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For as far back as I can remember, Easter was special in my family.

I grew up overseas in nine different countries, so our traditions had to be flexible and adapt to what was available locally. For example, one year, we lived in Sudan and we dyed Ostrich eggs and then my mom tied bows around the eggs and used them as centerpiece decorations for the Easter table. That’s one of my favorite Easter memories.

My mother would go all out each year and set a beautiful table; she’d carve grapefruits into baskets and fill them with fruit to start each Easter meal. It was a lot of work, but so beautiful to behold.

A pretty Easter table is a must, in my opinion. It’s spring and flowers are blooming and colors are vibrant, so it doesn’t take much to add some sparkle to your tables. If you need some ideas, here are a few:

Dye Easter eggs and once the eggs are dry, use a glitter pen to write the name of each guest or family member on the egg. Then go to a dollar store and buy candle holders to display the egg and use those as place settings. You can buy candle holders of varying heights for a more dramatic look.

A dollar store is a great place to buy festive ribbon and tie it around a napkin with cutlery. If you’re fortunate enough to have daffodils (or another flower) in your yard, tuck a flower under the ribbon.

Try mason jars filled with candy eggs or jelly beans and chocolate bunnies on top; or mason jars filled with jelly beans and daffodils.

If you have a big Easter celebration and use plastic cutlery, I saw an adorable idea on Pinterest: buy green plastic cutlery, use orange napkins to wrap around the cutlery, and tie it all together with green ribbon, so it looked like a carrot. This is an easy idea and a fun job for kids.

Now, on to the food.  In our house, the ham is the centerpiece, but here’s a wonderful side dish to accompany the ham.

My potatoes au gratin are simple to make, there’s no peeling the potatoes. I make them with extra sharp cheddar cheese. If you like cream, cheddar cheese and potatoes, I think you will enjoy these. This dish goes well with beef or lamb, too.

It’s simply layers of thinly sliced potatoes, cooked in heavy cream that is lightly infused with bay leaves and thyme and loaded with cheese. Does that sound heavenly or what?

I hope you enjoy them.

Simple Potatoes Au Gratin with Sharp Cheddar

Serves 6-8

2 tablespoons salted butter

1 1/2 cups heavy whipping cream

2 bay leaves

½ teaspoon thyme leaves

4 large Russet potatoes

2 cups shredded extra sharp cheddar cheese

Salt and pepper

Preheat oven to 375 degrees.

In a heavy bottom pot, add butter, heavy cream, bay leaves and thyme leaves. Heat over medium-low heat. Do not use high heat or your cream will curdle. Bring to a light simmer and stir. Reduce to low.

Wash potatoes and thinly slice them. You want potatoes to be as uniform as possible, so if you have a tool, like a mandolin or cheese grater that has a slicer on it, use those.

Grease a 9-inch deep dish pie pan or baking dish with butter.

Place the first layer of potatoes down and add salt and pepper to the tops. Then sprinkle about 1/3 cup of the cheese over potatoes.

Add the next layer or potatoes being sure to add salt and pepper directly on the potatoes. Add about 1/3 cup of cheese on that layer. Repeat this process until you have four layers. Then pour the cream mixture into the baking dish.

Top with remaining cheddar cheese. Cover with aluminum foil and bake for 50-60 minutes.

Remove foil and bake 5-10 minutes more (test potatoes to be sure they are done. You can insert a toothpick to determine if they are cooked).

Allow to rest 5-10 minutes before slicing.

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Wasabi and Cucumber Deviled Eggs for Easter

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I am still taking a break from my rotisserie chicken recipes to offer up some Easter dishes. Easter is one of my favorite holidays.

Easter would not feel like Easter without deviled eggs. My Wasabi and Cucumber Deviled Eggs are delicious and refreshing. There’s enough wasabi to taste it, but not enough to make your nostrils flare.

Whenever I cook for company, I try to find the middle of the road in terms of flavors. You can add more if you love wasabi or know your guests won’t mind extra heat. I am actually pretty traditional when it comes to deviled eggs, but I love these. It’s a slight twist on a classic.

Whenever I make hard boiled eggs, I always boil two or three extra because there’s always one or two eggs that is deformed or rips when you’re peeling it, so extras are essential. My recipe calls for six, so boil eight or nine. If you’re fortunate enough that they all work out, you can fill extra egg whites with deviled egg mix because there is always leftover yolk mix once everything has been mixed in.

Wasabi and Cucumber Deviled Eggs

Serves 4-6                                                                                                                                                                                                                                                                                                               *6 large eggs

2 tablespoons finely minced cucumber (be sure it’s minced fine)

3 tablespoons Miracle Whip

1 tablespoon Woeber’s Sandwich Pal Wasabi Sauce, plus ½ teaspoon

Salt and pepper to taste

If you have a favorite boiling method, use it. If not, follow mine.

To boil the eggs: Place eggs in a large pot so they are in a single layer and fill with water that rises 2 inches above eggs. Put on the stove and bring to a boil. When it reaches a boil, boil for 5 minutes. Cover the pot with a lid and turn off the heat. Let rest 15 minutes. Drain water off and then scoop ice over eggs to cool.

When cool, peel eggs and slice in half horizontally. Remove yolks and place in a bowl.

Mash yolks with a fork and then add cucumber, Miracle Whip, wasabi sauce and salt and pepper to taste. Mix until well combined and mostly smooth. Refill egg whites with this mixture and cover and refrigerate until time to serve.

Jordanian Inspired Chicken in Filo Dough

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My initial inspiration for this recipe was a Moroccan filo pie, but it was extremely complicated and used tons of spices.

So when I started to simplify this in my head, I remembered a dish I learned to make when I took a cooking class in Jordan. I went to Jordan a few years ago to visit Petra, which is a spectacular site. Anyway, in the cooking class we made this delicious chicken seasoned with coriander, pepper, cinnamon and nutmeg.

It’s one of my favorite chicken dishes.

So I combined both culinary inspirations and came up with this dish, which is excellent! I am thrilled with the results!!!

I hope you try this! It’s wonderful. Everyone loved it. There wasn’t a bite left.

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Directions

1 tablespoon canola oil

1 very large red onion (or two mediums)

1 ½ teaspoons ground coriander

1 ½ teaspoons cinnamon

¾ teaspoon ground nutmeg

¼ teaspoon pepper

1/4 teaspoon salt (plus more to taste)

2 cups chopped rotisserie chicken

½ cup Pomegranate infused dried cranberries (or substitute raisins)

1 tablespoon tomato paste

½ cup chicken broth

1 roll of Filo dough

1/3 cup melted butter for brushing

Directions

Thaw filo dough according to package directions.

Preheat oven to 400 degrees.

Slice onion and set aside. In a large pan, heat oil over medium heat, then add onion and spices and saute for 5 minutes. Add the chicken and cook 5 more minutes. Then add dried cranberries, tomato paste and broth. Cover dish and cook for 5 minutes. Taste and add more salt if needed. Remove lid and pop mixture in the refrigerator for 5 minutes to cool slightly.

Use a deep dish pie pan and layer several layers of filo dough on the bottom with the sides hanging over the pie pan. Brush with melted butter. Do this until you’ve used half the dough. Then fill the filo dough with chicken mixture. Place the rest of the filo dough, adding two sheets at a time and quickly brushing with butter, until you have added all the dough and tuck it all in the sides of the pie pan, like a little present.

Brush with remaining butter. Bake for 20- 25 minutes or until golden on top. Cool for 5 minutes before slicing.

This dish can be served as an appetizer or main course.

It pairs well with a Riesling or a beer.

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Bourbon Banana Shortcake with Candied Pecans

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I am the rotisserie chicken, but there are plenty of days when I want something else.

Something sweet.

I am a big believer that dessert should knock your socks off! It’s not good for us, so it should be divine. This dessert is. I won’t create or share a dessert recipe that isn’t. I created this dish last month for a column I have in the Joplin Globe.  Doesn’t it look delicious? Oh man, it is.

So instead of chicken today, feast on this.

Bourbon Banana Shortcake with Candied Pecans

2 shortcake cake

1 large ripe banana

3 tablespoons butter

1/3 cup brown sugar

2 teaspoons cinnamon sugar

¼ cup bourbon

2 tablespoons heavy cream

Ice cream for serving

Whipped cream for serving

2 tablespoons chopped candied pecans

Peel and slice bananas into quarters and set aside.

Place dessert cups on plate. Make your cinnamon sugar by mixing sugar and cinnamon and set aside.

In a nonstick skillet, heat the butter over medium heat. Add brown sugar and 1 teaspoon of the cinnamon sugar and the bananas. Cook for 3 minutes. Add the bourbon and cook another 3 minute until sauce is thick and most of the bourbon taste has cooked out; then add in heavy cream. Whisk and remove from heat.

Spoon caramel sauce from the pan over the dessert cups. Top with a scoop of vanilla ice cream and then the bananas. Top with whipped cream and candied pecans. Then, dust the dish with remaining cinnamon sugar and serve immediately.

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