Thai Chicken Salad

 

I love love love this salad and it couldn’t come at a better time as my garden is starting to grow and flourish.  I’m keeping this recipe on the counter as I will be making it again soon!  My lettuce is almost ready to be picked and my snap and sugar peas are climbing to the sky!  If you are a fan of Thai cuisine I’m sure you’ll love this salad.  ENJOY!

Thai Chicken Salad

serves 8

Chicken marinade
1/2 C vegetable oil
2 Tb rice vinegar
1/4 C sugar or 2 Tb Truvia
1 clove garlic, minced
1/2 bunch cilantro, chopped
1 lime, juiced
dash of salt and pepper
4 boneless, skinless chicken breasts – about 2 1/2 pounds total

Salad
2 hearts of romaine, chopped
1/2 large head of napa cabbage, chopped
1 cucumber, peeled, seeded and chopped
2 carrots, shredded
1 red bell pepper, chopped
5 green onions, chopped
1/2 bunch of cilantro, chopped
1 C salted peanuts

Dressing
1/4 C rice vinegar
1/4 C Thai sweet red chili sauce
1 tsp sesame oil
1/2 tsp sugar or Truvia
pinch of salt and pepper

Peanut Sauce
1/4 C natural peanut butter
2 Tb soy sauce
1 Tb rice vinegar
1 Tb Thai sweet red chili sauce
2 Tb water

1.  In a ziplock bag, combine all the ingredients for the chicken marinade.  Mush it all around, then place it in the fridge for at least 4 hours to marinade.  Cook the chicken either on a hot grill, 6-8 minutes a side or in a 350 degree oven for 40 minutes.  Allow it to cool a bit, then chop up all the chicken into bite sized pieces.
2.  Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken.  Combine all the dressing ingredients then pour over the salad.  Toss until the salad is evenly coated with the dressing.  Dish out the individual servings of the salad.
3.  Stir together the ingredients for the peanut sauce in a small bowl.  If the sauce is too thick to drizzle, add a bit more water.  Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.

 Source: mykitchenescapades.com

Advertisement

Caprese Grilled Chicken with Balsamic Reduction

 

Food, like music, can conjure up feelings, emotions and memories.  This chicken recipe makes me think of summer with tomatoes, fresh mozzarella and basil when I make my favorite Caprese salad fresh from the garden.  Summer is not here yet, but you can bring back the memories and tastes of summer with Caprese Grilled Chicken.  Enjoy!

Caprese Grilled Chicken with Balsamic Reduction

Ingredients

• 6 Tbsp balsamic vinegar
• 6 (6 oz) boneless skinless chicken breast halves, rested at room temperature 15 minutes
• 2 Tbsp olive oil, plus more for brushing grill
• 1 clove garlic, finely minced
• salt and freshly ground black pepper
• 8 oz fresh mozzarella, sliced into 6 slices
• 2 large Roma tomatoes, sliced
• 1/4 cup basil, chopped

Directions

• Heat balsamic vinegar in a small saucepan over medium heat. Bring vinegar just to a boil then reduce heat slightly and allow to simmer, stirring occasionally, until vinegar has reduced by half, about 10 minutes. Remove from heat and set aside.
• Brush grill grates lightly with oil and pre-heat grill to medium-high heat. In a small bowl, stir together olive oil and garlic. Brush each side of each chicken breast lightly with olive oil mixture and season each side with salt and pepper. Transfer chicken to preheated grill, cover with lid and cook chicken 5 minutes, then rotate and cook opposite side until chicken is cooked through and registers 165 degrees on an instant read thermometer (about 5 minutes longer, time will vary though based on the thickness of the chicken breasts). Top each chicken breast with one slice of fresh mozzarella and 1 or 2 Roma tomato slices. Transfer to a platter and cover with foil, allow to rest 5 – 10 minutes. Remove foil and sprinkle tops with fresh basil and drizzle with balsamic reduction, serve immediately.

Source:  Cookingclassy.com

Penne with Kalamata Olives, Swiss Chard and Grilled Chicken

I’m sure not ready for winter.  I like seeing a few things still growing in my garden such as swiss chard and kale … a reminder of summer.

This was another quick, easy weeknight pasta meal incorporating swiss chard and ingredients readily on hand.  Enjoy!

INGREDIENTS

• 1 pound dried penne
• Coarse salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 2 large shallots, thinly sliced
• 3 small garlic cloves, thinly sliced
• 1/4 teaspoon crushed red-pepper flakes
• 1 1/2 teaspoons finely shredded lemon zest, plus more for garnish
• 1/4 cup dry white wine, such as Sauvignon Blanc or Chardonnay
• 1/2 bunch swiss chard, tough stems removed, leaves thinly sliced crosswise (8 cups)
• 2 cups sliced grilled chicken breast
• 6 to 7 ounces fresh goat cheese
• 1/2 cup pitted, halved Kalamata olives
• 4 teaspoons fresh lemon juice
• 2/3 cup freshly grated Parmesan cheese

DIRECTIONS

1. Cook pasta in salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain.
2. Heat oil in a large skillet over medium-high heat. Add shallots, garlic, 1 teaspoon salt, teaspoon pepper, and the red-pepper flakes, and cook, stirring occasionally, until shallots are translucent, about 3 minutes. Addlemon zest and wine, and cook until wine has evaporated, about 1 minute. Stir in kale and 1/4 cup reserved cooking water, and cook until kale wilts, about 3 minutes. Add turkey, and cook until heated through. Add goat cheese and remaining 1 1/4 cups reserved cooking liquid, stirring until sauce is creamy.
3. Add pasta to skillet, and cook, stirring, until pasta is coated and most of the liquid has been absorbed. Stir in olives and lemon juice. Sprinkle with Parmesan and lemon zest. Season with salt and pepper. Serve immediately.

Slightly Adapted From:  MarthaStewart.com

Martha Stewart Living, November 2008

It’s Hot Hot Hot so Fire Up the Grill With Japanese Grilled Yakitori Chicken Kabob with Tare Sauce

Hot hot hot and I’m luvin it!  The dog days of summer are here and what better time to get your grill on!

My Boxer “Boy” Riley – Dog Days of Summer

Kabobs are always a crowd pleaser and this recipe is fabulous.  It’s one of those recipes that after you taste the first bite and want more you know immediately it’s a “make again” recipe.  So go ahead and fire up the grill.  Enjoy!

Source:  www.thecafesucrefarine.com

Japanese Grilled Yakitori Chicken with Tare Sauce 

1 cup low sodium chicken broth
¾ cup soy sauce
½ cup mirin
¼ cup honey
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
2 tablespoons sugar
1 teaspoon sesame oil
6 thin slices fresh ginger, smashed
4 cloves garlic, smashed
1 ½ tablespoons corn starch
1 ½ tablespoons water
1 ½ pounds boneless, skinless chicken breasts (or thighs), cut into 1″ strips
2 bunches scallions, cut in 1″ pieces, discarding top 2-3 inches

1. Combine the chicken broth, soy sauce, mirin, honey, rice vinegar, lime juice, sugar, garlic, ginger slices and sesame oil in a medium size saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.

2. Combine cornstarch and water; stir vigorously till there are no lumps. Add to soy mixture and continue to simmer for 4-5 minutes, until bubbly and thickened. Strain the sauce and reserve 1/2 cup for dipping. Set aside to cool.

3. Preheat grill to medium-high. Brush or spray grill grate with oil.

4. Alternately skewer chicken pieces then two scallions onto 4 sets of double skewers, about 5 pieces of chicken per set. Grill skewers, covered, about 2 minutes on each side.

5.Baste the side of meat facing up with sauce. Grill, covered, 2 minutes more and turn. Continue grilling and basting chicken until cooked, 10-14 minutes total, depending on hotness of grill. (Watch chicken carefully; don’t over-cook or chicken will be dry and tough.

Mixed Greens and Strawberry Salad with Chicken, Goat Cheese and Avocado

I have so much lettuce and arugula growing right now I’m searching for new and delicious salad recipes.  I love this salad – it is light and perfect for a main meal!  The dressing takes it over the top.  Even if you don’t like goat cheese, another cheese would work just as well.  Enjoy!

Mixed Greens & Strawberry Salad with Chicken, Goat Cheese & Avocado Recipe

 Mixed greens tossed with sliced strawberries, chopped cooked chicken, avocado, crumbled goat cheese and sliced almonds in a simple honey citrus vinaigrette

 Ingredients

• 8 cups mixed greens, well rinsed and drained
• 4 cups grilled chopped chicken
• 1-1/2 cups sliced strawberries
• 1 medium avocado, cubed
• ¼ red onion, sliced very thinly
• ¼ cup sliced almonds or chopped walnuts
• ¼ cup crumbled goat cheese
• Salt & freshly ground black pepper to taste

Dressing

• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoon orange juice
• 1 tablespoon rice wine vinegar
• 2 teaspoons Dijon mustard

  Instructions

1. To prepare dressing, in a jar with a tight cover, combine the olive oil, honey, orange juice, rice wine vinegar and mustard. Cover the jar tightly and shake until well blended. (Or whisk everything together in a small bowl.)
2. In a large bowl, place the mixed greens, sliced strawberries, avocado cubes, sliced onion, sliced almonds.
3. Sprinkle with salt and pepper.
4. Drizzle the dressing over and toss until everything is combined and coated with dressing.
5. Add the goat cheese crumbles and toss again gently.
6. Serve immediately.

Source:  simple-nourished-living.com

Get Your Grill On With Thai Grilled Chicken and Spicy Sweet Dipping Sauce

With the temperatures heating up it’s time to get your grill on.  I love Thai food and this recipe didn’t disappoint.  It’s quick, easy and delicious.  When I was making the Spicy Sweet Dipping Sauce I wasn’t so sure it was going to work, but then like magic it thickened up and really compliments the grilled chicken.  You may want to double the sauce recipe.  Enjoy!

Thai Grilled Chicken with Spicy Sweet Dipping Sauce

INGREDIENTS:

1/2 cup coconut milk 2 tablespoons fish sauce 2 tablespoons minced garlic 2 tablespoons chopped cilantro 1 teaspoon ground turmeric 1 teaspoon curry powder 1/2 teaspoon white pepper

1/2 (3 pound) chicken, cut into pieces 6 tablespoons rice vinegar 4 tablespoons water 4 tablespoons white sugar 1 teaspoon minced garlic 1/2 teaspoon red pepper flakes

DIRECTIONS:

1.	In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
2.	Preheat grill for high heat.
3.	In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, pepper flakes, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
4.	Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.

Source:  Allrecipes.com

Pasta Princess’s Penne and Chicken in Pesto Cream Sauce

An almost empty zip lock bag of homemade pesto is staring at me in the freezer.  I’ve used a lot of pesto this year for my favorite pizza – chicken and pesto pizza with cherry tomatoes.  I’m loving this pizza so I thought why not incorporate these ingredients with pasta?  I came up with a winner that I will definitely be making again.  It is quick, easy and absolutely delicious.  Enjoy!

Pasta Princess’s Penne with Chicken and Pesto Sauce

 Ingredients:

• 1 lb penne pasta
• 1 red bell pepper
• 8 oz. mushrooms, sliced
• 1 cup cherry tomatoes halved
• ¼ cup home-made pesto*
• ¼ cup heavy cream
• ¼ cup reserved pasta water
• ¼ cup parmesan cheese
• 2 Grilled boneless chicken breasts

Directions:

Grill chicken

While chicken is grilling cook penne according to directions.  Reserve ¼ cup of pasta water (the starch from the pasta thickens the sauce).

Dice red bell peppers, slice mushrooms and cut grilled chicken into bite size pieces.

Spray a large sauté pan with olive oil and sauté red bell peppers, and tomatoes on medium heat until peppers are tender crisp – approximately 8 minutes.  Add sliced mushrooms and chicken.  Continue to cook another 5 minutes.

Add pesto, heavy cream, reserved pasta water and parmesan cheese.  Cook until heated through.

Serve and enjoy!

 *Pesto alla Genovese

Recipe courtesy Emeril Lagasse, 2004

Pesto Ingredients

• 1 1/2 cups fresh basil leaves (packed)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons pine nuts or walnuts, toasted
• 1 teaspoon minced garlic
• 1/2 cup extra-virgin olive oil

Directions

In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)  Note:  I freeze pesto in an ice-cube tray and then pop them into a zip lock bag.  I had almost a full bag of frozen pesto cubes from my basil this past summer.  It thaws quickly for use!

Blueberries, Blueberries, Blueberries and more Blueberries! You Can Can It! Blueberry Chutney

I went to the local Farmers Market looking to score some pickling cucumbers.  I found some and then my eyes lighted on a sign “Case of blueberries $5.00”.  That was too good to not at least investigate even though I had no intentions of buying blueberries … well … you know how that goes!  Same with the cute dress or shoes you can’t pass up because “they are on sale”!  I looked them over and they were good … good to go, paid for the blueberries and my husband toted them out to the car along with my bags of pickling cucumbers.   Somehow I always get myself into these predicaments … not planning on doing a lot of canning and spending the day in the kitchen, but how could I pass up that deal!

So my next dilemma was what to do with all these beautiful ripe blueberries?!  I had not canned for a very long time and in fact, sold all my canning equipment and jars at a garage sale many years ago – call me crazy!  This year I decided I would start canning since I had a garden and fresh produce.  I had already purchased all the equipment and jars so I was halfway there.  I found a canning recipe for Blueberry Chutney – I’ve never had it but I liked the ingredients.  So Blueberry Chutney it was.

I canned about 8 jars of Blueberry Chutney and was so happy to see all my jars had sealed – Yeah for me!  I let them sit for a few weeks and decided open one up and serve it with grilled chicken.  It was really good and made for a quick easy dinner after work!  I think this Chutney would also pair very nicely with fish and pork.

Give it a try …. You Can Can It!  Enjoy!

Blueberry Chutney

Ingredients:

• 8 cups fresh blueberries, rinsed and chopped
• 2 medium onions, finely chopped
• 3 cups red wine vinegar
• 1 cup gold yellow raisins
• 1 cup dark brown sugar, firmly packed
• 1 tablespoon yellow mustard seeds
• 2 tablespoons freshly grated ginger root
• 1 teaspoon ground cinnamon
• 1 pinch salt
• ¼ teaspoon ground nutmeg
• ½ teaspoon dried red pepper flakes

Rinse and stem blueberries

Place blueberries in a large stockpot with onion, vinegar, raisins, brown sugar, mustard seeds, ginger root, cinnamon, salt, nutmeg, and red pepper flakes.  Bring mixture to a boil.

Lower heat; simmer, stirring occasionally, about 45 minutes, or until chutney is thick.

Ladle hot chutney into sterilized jars, leaving ½” headspace.  Wipe rims; cap and seal.

Process in water bath canner 15 minutes. Cool.

Put in a cool, dark place; leave 6-8 weeks before using

Herb Grilled Chicken Breasts, Thai Style

This doesn’t take much time to take away from busy summer activities and makes good use of fresh summer herbs.  Give it a try next time you grill!  Enjoy!

Ingredients:

• 1/3 cup finely chopped fresh basil
• 1/3 cup finely chopped fresh mint
• 1/3 cup finely chopped cilantro
• 3 tablespoons finely chopped peeled fresh ginger
• 4 garlic cloves
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons fish sauce (nam pla)
• 1 1/2 tablespoons canola oil
• 1 1/2 tablespoons (packed) dark brown sugar
• 1 serrano chili, stemmed, chopped
• 6 skinless boneless chicken breast halves (about 2 1/2 pounds total)

Preparation:

Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.

Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally. (Can be made 1 day ahead. Keep chilled.)

Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side.

Cut chicken crosswise into thin slices. Transfer to plates and serve.

 Source:  Epicurious.com 

Thinking Outside the Noodle – Part II – Cilantro Lime Fettuccine with Grilled Chicken in a Mango Cream Sauce

Thinking Outside the Noodle – Part II

When I first came across this recipe I wasn’t sure about it, but I saved it and put it into my “to make” folder.  It was certainly different, but intriguing.  I was looking through the folder and saw this again and that’s when the inspiration hit me.  This would be great with cilantro lime noodles.  I wasn’t wrong!  I loved the combination and each bite was bursting with incredible flavors.  Think outside the noodle and give it a try!  Enjoy!

Ingredients

• 1 lb Cilantro Lime Fettuccine
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves – grilled and cut into pieces
• 1/2 medium onion, chopped
• 1 red bell pepper, cut into thin strips
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 mango – peeled, seeded and chopped
• 1 cup half and half
• 1 jalapeno pepper, chopped fine
• salt and pepper to taste
• 1 tablespoon grated Parmesan cheese
• 1/4 cup fresh cilantro, chopped

Directions

1. Bring a large pot of lightly salted water to a boil. Add fettuccine pasta, cook for 3-4 minutes, until almost done, and drain.
2. Heat the olive oil in the skillet, and cook the onion and red pepper until tender. Mix in the garlic, ginger, mango, and jalapeno, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the half and half into the skillet, and cook 5 minutes, until thickened.
3. Add the grilled chicken to the skillet. Stir in the partially cooked pasta, and chopped cilantro and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with cilantro to serve.

Source:  Adapted from Allrecipes

Coming Next – Thinking Outside the Noodle – Part III – Pesto Fettuccine Noodles