Honey Mustard Chicken Salad

Yesterday, my son Michael, who lives in Chicago traveling for work, passed through Madison and stopped for lunch.  Nothing makes me happier than to cook for my family.  I saw this recipe and knew Michael would love it as he likes to eat healthy.  This salad is fresh, sweet, savory and packed full of flavor.  I ended up going to three grocery stores to find ripe strawberries,  fresh corn on the cobb and a ripe avocado.  It was worth it to sit down to lunch with this delicious salad and the company of my son.

• Dressing/Marinade:
• 1/3 cup whole-grain Dijon mustard
• 2 green onions, thinly sliced
• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoons honey
• 1 tablespoon white balsamic vinegar/ cider vinegar or white vinegar
• Kosher salt and freshly ground black pepper, to taste
• 1 pound boneless, skinless chicken thighs

• For Salad:
• 4 slices bacon, diced
• 2 heads romaine, roughly chopped
• 1 1/2 cups quartered strawberries
• 1 avocado, halved, seeded, peeled and sliced
• 1 cup fresh corn kernels

DIRECTIONS:

• In a medium bowl, whisk together Dijon, green onions, olive oil, honey, and vinegar; season with salt and pepper, to taste; set aside 1/3 of the mixture. With remaining, 2/3 of the mixture add 1-2 Tablespoons of water to thin out dressing and put in the refrigerator until ready to serve.  (whisk again right before serving)
• In a Ziploc bag or shallow dish, combine chicken thighs and 1/3 of the  Dijon mixture; marinate for at least 2 hours up to 6 hours, turning the bag occasionally. 
• Preheat grill to medium heat and oil grates. 
• Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through about 10-15 minutes.
• While chicken is on the grill.  Cook bacon until crisp.  Crumble and set aside.
• Also, place unshucked corn in the microwave for 3 minutes.  After, when cool enough to handle, cut off the end. Starting with that end of the husk pull on husk and it will slide right off the corn, silk and all. Cut corn off the cobb and set aside.     
• To assemble the salad, place romaine lettuce in a large bowl; top with chicken, bacon, strawberries, avocado, and corn. Pour the Dijon dressing on top of the salad and gently toss to combine.
• Serve immediately.

Recipe adapted from Damn Delicious


                                                              

Crispy Parmesan Chicken with Spring Greens and a Lemon Vinaigrette

Crispy hot tender chicken topped with cool spring greens tossed in a lemon vinaigrette and freshly grated parmesan cheese – makes for a simply delicious meal. 

I do recommend using smaller chicken breasts because once you pound them flat they can become as big as a dinner plate!  

Ingredients

• 2 boneless, skinless chicken breasts (after pounding flat they become HUGE so try and use smaller breast)
• salt and pepper
• 1/4 cup all-purpose flour
• 1/2 panko 
• 1/4 cup freshly grated Parmesan, plus extra shredded Parmesan for serving
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 1 teaspoon water
• 2 Tablespoons butter  
• 2 Tablespoons olive oil
• spring greens (enough for 2 servings)
• lemon vinaigrette
• freshly shredded or shaved Parmesan
• lemon wedge

Directions

1.  Pound the chicken (I like to use a large baggie or heavy-duty plastic wrap) until they are 1/4-inch thick. You can use either a meat mallet, a rolling pin or even a heavy fry pan works.  Lightly salt and pepper chicken.

2.  Combine the flour, panko, parmesan, salt, and pepper in a shallow dish (use dishes big enough to hold flatten chicken breast).  In a second shallow dish, beat the egg with 1 teaspoon of water.  Dip the chicken breasts on both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan (large enough to hold flatten chicken or saute one breast at a time using 1/2 butter and oil) and cook chicken breasts on medium heat for 5 minutes on each side until golden, crispy and cooked through.  If the breading is browning too quickly turn down the heat.  At this point, you can put the cooked breast in a 200-degree oven to keep warm until ready to serve. Toss the salad greens with lemon vinaigrette. To serve, place chicken breast on a plate, squeeze with a lemon wedge, mound the spring greens on top and sprinkle with Parmesan.

Yield: 2 servings  (This recipe can be easily doubled or tripled)

                                                                      

Homemade Croutons

I was never a crouton lover until I started making them at home.  Homemade croutons are the easiest thing to make and so much better than store bought.  No bread goes to waste as I make these golden, crunchy nuggets for our daily salads.  Now that fall weather is here I can't wait to make some tomato soup for these croutons!

Today I used sourdough but I use whatever bread I have.  

 Here's my basic recipe but you can get creative with different seasoning.  Also, if you are using more or less cubed bread, the ratio of butter/bread is about 1/2 tablespoon melted butter to 1 cup bread cubes.  Day old bread will need a little more melted butter.

Ingredients:

8 cups cubed bread (fresh or day old)
4-6 tablespoons melted butter (use more for day old)
1/4  teaspoon garlic salt 


Instructions:

1. Preheat over to 300 degrees.  2. Spread bread cubes on a cookie sheet in a single layer.
3. Drizzle melted butter over and sprinkle garlic salt, toss lightly and again spread cubes in a single layer.
4.  Bake, stirring croutons every 10 minutes, for a total of 30-40* minutes until they are golden and crispy.
5. Cool and store croutons in an air­tight container or ziplock bag.  Will store for about 2 weeks.

Notes:  *Baking time will vary depending on the type of bread. 
             

Peach, Tomato and Mozzarella Salad

When summer produce is at its peak this simple salad is summer on a plate! I just got a box of 12 peaches at Costco and they are so good, firm but ripe, juicy and so sweet.  Perfect for this salad as each ingredient needs to be at it's best.  I also got some wonderful heirloom tomatoes at the farmers market that taste like a tomato should taste.  I will be making this again real soon as the peaches are ripe and ready.  

Ingredients:
1 tablespoons extra-virgin olive oil *

1/2 tablespoon balsamic vinegar *

1/4 -1/2 teaspoon flaked sea salt, divided

1 heirloom or vine ripe tomatoes, sliced

1 ripe peaches - halved, pitted, and sliced

4 leaves fresh basil, torn

4oz fresh mozzarella, thinly sliced and quartered *

Directions:

1.  Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth.

2.  Alternate tomato slices, peach slices and mozzarella slices in layers on a platter.  Sprinkle salt and basil on top. Drizzle dressing over salad and serve.

Serves 2-4

*Instead of the oil and balsamic vineagar dressing, you can use a balsamic glaze.

*You can use burrata instead of fresh mozzarella

Avocado Chicken Salad

 I've had this recipe from Natasha's Kitchen tucked away to make this summer, once corn is in season.  The other day I was shopping at Aldi's and they have sweet corn (on the cob) and thought why wait for summer.  The corn was actually good and combined with so many other great flavors and textures, this salad was delicious.   I'll be making this again soon because it's too good to wait until corn season!

Slightly adapted from Natasha's Kitchen 
Salad Ingredients:

• 2 cooked chicken breasts chopped
• 2 avocados
• 1 cup corn from 2 cooked corn on the cobs
• 2  boiled eggs, chopped into bite size pieces
• 4 strips bacon cooked and chopped
• 1/4 cup green onion, diced

Lemon Dressing:

• 3 Tbsp lemon juice freshly squeezed
• 3 Tbsp extra virgin olive oil
• 2 Tbsp fresh dill chopped
• 1 tsp sea salt or to taste
• 1/8 tsp black pepper

Instructions:

1.  In a large bowl place (cooled) cooked chopped chicken breasts. 

2.  Peel and pit avocados, slice into bite-sized pieces and add to the bowl.

3.  Add (cooled) corn, boiled eggs, chopped bacon and green onions.

4.  Add dressing ingredients to a small bowl and whisk to combine. Drizzle over your salad and lightly toss to combine. * If making ahead, Cover the bowl with plastic wrap directly over the surface of the salad (keeping the air out will prevent the avocados from browning) and refrigerate until ready to use. 

Serves 6 side salads or 4 main dish salads

*Easily halved to make 2 servings as the salad doesn't store well for leftovers.

This is another favorite avocado recipe from Natasha's Kitchen

Cucumber, Tomato and Avocado Salad

Cucumber, Tomato and Avocado Salad

When I'm grilling (lemon pepper) salmon for dinner, this has been my go to salad.  While salmon is grilling, I whip up this salad and dinner can be on the table in 15 minutes.  To top it off, it's healthy!

I've made this salad several times with different tomatoes I've gotten at the farmers market.  The fresh garden tomatoes are what makes this salad so good.  Tomato season is at it's end but when grocery store tomatoes will have to do, it's still a great healthy side salad.

I've only made this for my husband and I so I haven't followed the full recipe.  I just cut up enough ingredients for the two of us then drizzled with olive oil, squeeze of lemon juice, and sprinkled with some salt and pepper.  It's that easy!

 Ingredients:  
cucumber, avocado, tomato, red onion cilantro, lemon juice, olive oil, salt and pepper


Go here for the full recipe:  Natasha's Kitchen 

Ranch Dressing

For lunch, I make a salad for my husband and I at least 4 days a week.  Eating salad each day, for us, is more about getting our nutrients and fiber from raw veggies than about being a diet food.  Our salads differs each day depending what's in the fridge.  At the beginning of the week I'll prep a variety of veggies so that I can easily pull together a salad each day.  I also like to add boiled eggs, cooked chicken, avocado or even left over steak for some protein.  When it comes to salad dressing, I like homemade.  My go to dressing is ranch and this easy recipe is my favorite.  I always have these ingredients on hand because I make it about once a week.  Ranch dressing may not be the healthiest salad dressing but it's so good and I believe, everything in moderation.  

Ingredients:  (not pictured) half & half, lemon juice, dill weed, parsley, salt, pepper, mayo, sour cream, Worcestershire sauce, garlic powder and onion powder.

So creamy!

Today our salad was packed with so many veggies you can hardly see the lettuce!

I love my OXO salad spinner.  After I wash and spin dry my lettuce, what ever is left I just store in the fridge in the basket/bowl with the lid on for the next day.

Ingredients

• 1/2 cup half and half *see below
• 1 tablespoon fresh lemon juice
• 1/2 cup mayo
• 1/4 cup sour cream
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 tsp freshly ground pepper

Instructions

1. In a bowl mix together half & half and lemon juice.  Let sit 3 minutes.  The half and half will become slightly thickened and curdled like buttermilk.
2. Add the other ingredients and whisk together until well combined.
3. If too thick, add a splash of half & half or milk.
4. Use right away or refrigerate for about two weeks.  

*You can use milk in place of half & half but it won't be as creamy and thick.  You can also use buttermilk, just omit lemon juice.  I like using half & half because it's always in my fridge because it's what I use in my coffee. 

Classic Wedge Salad

I love a classic wedge salad and often order it at a restaurant but never think to make it at home until today.  It tasted so good!  I don't use iceberg lettuce in most salads but it's a must for this classic.  So when making this salad use cold iceberg lettuce quarters, good ranch dressing, ripe tomatoes, red onion, your favorite blue cheese and crisp crumbled bacon.  So easy, fresh and tasty.  I'll be making this again soon....maybe tomorrow!!

Ingredients:  
                                                             
iceberg lettuce, cut into quarters
ranch dressing
tomato or cherry/grape tomatoes
sliced green onions or red onion (I prefer red onion)
blue cheese, crumbled
cooked bacon crumbled

Directions:

On each salad plate, place 1 wedge of lettuce, turned on its side.  Pour dressing on wedge.  Sprinkle with tomatoes, onions, crumbled blue cheese and crumbled bacon.
  

Tuna Stuffed Avocado

I'm getting a lot of inspiration from FaceBook lately as all these food pictures and videos are popping up.  This recipe comes from The Stay At Home Chef.

I got all excited when I realized I had every ingredient to make this for lunch today.  It only took about ten minutes to make, so easy and healthy.  I love tuna but I usually load it with mayo and make it into a cheesy grilled tuna melt.  I won't be giving up my tuna melts but these deliciously stuffed avocados will be making an appearance often! 

This recipe is easily made for one, two or more.  For a light lunch, I could see just eating one of the halves BUT I could have easily eaten two, so light and fresh!

• Ingredients:
• 1 avocados, halved and pitted
• 5 oz. pkg. solid white tuna (albacore packed in water)
• 1 tablespoon red onion, finely diced
• 1/4 cup red bell pepper, finely diced
• 1 tablespoon jalapeno, minced
• 1/4 cup cilantro leaves, roughly chopped
• 1 tablespoon fresh lime juice
• salt and pepper

1. Combine tuna, onion, bell pepper, jalapeno, and cilantro to the mixing bowl.  Pour lime juice over.  Season with salt and pepper to taste.   Lightly toss all together until everything is mixed.
2. Scoop the tuna into the avocado bowls. 

Broccoli Salad with Bacon, Cranberries and Sunflower Seeds

I have been making this salad for years and it's my go to salad to bring to cookouts.  Everyone loves it and if by chance there is any leftover, it's good the next day.  There are a lot of different recipes out there for this salad and I've settled on this one because it's not overdressed and is a perfect balance of crunchy, sweet and salty. 

(Cauliflower added)

Ingredients:

2-3 broccoli crowns (about 6-7 cups), cut into small florets (I like to use cauliflower too, along with the broccoli) 

10 bacon slices, crisp-cooked and crumbled

1/4 cup red onion, finely diced

1/4 cup sunflower seeds

1/3 cup dried cranberries

3/4 cup mayonnaise

3 Tablespoons apple cider vinegar

4 teaspoons sugar

salt and pepper to taste

Directions:

1.  Combine broccoli (and cauliflower if using), bacon, onion, sunflower seeds and cranberries in a large bowl.
2.  In a small bowl whisk mayo, vinegar sugar, salt and pepper.  Pour dressing over salad and toss to coat.
3.  Cover and refrigerate (at least an hour) until ready to serve.

Crispy Fried Goat Cheese Salad

  A few weeks ago I went to the Schoolhouse Cafe in Paoli, Wisconsin with a couple friends for lunch.  Paoli is a tiny little town with a few shops and this wonderful cafe.  The schoolhouse was built in 1854 and became a cafe in 2008.  I've been there a few times and each time I've really enjoyed the food along with the atmosphere.    

I had the Goat Cheese Salad (mixed greens, pecan encrusted goat cheese, pears, strawberries, grapes, blueberries with a balsamic vinaigrette).  It was so good, especially the fried goat cheese!  I don't know when I'll get back to the Schoolhouse so I had to try and recreate this salad at home.  I didn't have any pecans so I used seasoned bread crumbs and it turned out great!   

 The first thing you want to do is put the goat cheese in the freezer for about 15 minutes to firm it up so it’s easier to slice.  I used 4oz log of goat cheese but it’s easy to scale up or down, depending on how many people you’re feeding.

After slicing put a little flour and slice of cheese in your hand

and flatten.

Next coat cheese with flour, then dip in egg

and then coat with the bread crumb mixture.

At this point you can fry or put in refrigerator until ready to use.

Goat cheese is rich so one slice was enough for the salad as a little goes a long way.

Fried Goat Cheese:

4 oz. goat cheese log

1/4 cup panko bread crumbs

1/2 tsp. dried parsley

1/4 tsp. dried thyme

1/8 tsp. garlic powder

pinch of freshly ground pepper

pinch of kosher salt

1 eggs, beaten

1/8 cup of flour

olive oil

Salad: (This is what I used but any fresh fruit would work)

Mixed greens

Strawberries 

Nectarines
Blueberries

(Beets would also be a good addition as they go so well with goat cheese)

Candied walnuts 

Serve with a balsamic vinaigrette

1.  Put goat cheese the in freezer for about 15 minutes so it firms up for better slicing. 

2.  While cheese is chilling,  put the panko in a bowl.  Add the parsley, thyme,  garlic powder, pepper, and salt.  Stir to combine.  Set aside.  

3.  Beat the egg in another bowl.  Put the flour in a small bowl.  Remove cheese from the freezer.  Using a sharp knife, slice it into 4 pieces.  Flatten each piece using a little flour in the palm of your hand.  Put the cheese in the flour.  Flip it to coat on both sides.  Place the floured cheese into the beaten egg.  Flip it to coat with egg on both sides. Lastly, put it into the seasoned panko breadcrumbs.  Flip it to coat on both sides.  Put it on parchment lined  plate. Repeat with the rest of the cheese. This may be done ahead of time and kept chilling in the refrigerator until ready to sauté.  

4.  Coat the bottom of a shallow pan with olive oil. Set it on the stove over medium high heat. When the oil is heated, set the cheese down gently in the oil.  Repeat with the rest of the cheese.  Sauté until golden brown on both sides.  Remove it from the pan and transfer to a paper towel.

Serve warm on top of salad.

Yields about 4 pieces of fried goat cheese.

Favorite Potato Salad

It has been a while since I posted a new recipe.  This recipe for potato salad isn't new but an all-time favorite.  I've been making it for years and I'm surprised I've never posted it.  Today we are having a cookout and this potato salad is always requested.  It's a basic recipe and turns out perfect every time.

Ingredients:

2 eggs

1 1/2 lbs. new red potatoes, cut into bite-size pieces 

1/3 cup celery, diced

1/4 cup onion, diced

3/4 cup mayonnaise (I only use Real Hellmann's Mayo)

1/4 cup sour cream

2 teaspoons yellow mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

• 1.  Place cut potatoes in a large saucepan; add enough water to cover. Bring to a boil. Reduce heat; cook 10 to 15 minutes or until potatoes are tender. Drain well.  
• 2.  Meanwhile, place the egg in a small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over the egg to stop cooking. Peel egg; chop.
• 3. Place cooked potatoes, chopped eggs, celery and onion in large bowl. 
• 4.  In a small bowl, combine mayonnaise, sour cream, mustard, salt, and pepper; blend well. Add dressing to potato mixture; mix gently to coat. Cover; refrigerate at least 1 hours or until serving time.
  Serves 6

Apple, Cranberry, Walnut and Blue Cheese Salad

Even though this salad is easy and comes together in just a few minutes, the combination is perfect.   It is crunchy, sweet and tangy.  I usually have a salad for lunch every day and this is going to be on my weekly rotation as I always have these ingredients on hand.  

  Favorite brand of  Gorgonzola 

and Blue Cheese

If I don't make my own vinaigrette I like to use Newman's Own Creamy Balsamic.   

Ingredients: 
lettuce (any kind) 
apple, sliced (I like golden delicious)
dried cranberries
blue or gorgonzola cheese, crumbled
walnut pieces

Instructions:
In a large bowl, toss together all the salad ingredients.
Drizzle vinaigrette over the salad and toss. Serve