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Archive for May, 2017

We added a bunch of stuff to a strawberry arugula salad recipe from Rachel Ray and came up with this.  These amounts made 3 large and 6 medium salads, stacked in gladlocks in the order listed to minimize mushification.

1 jar mandarin oranges
3 pints of blueberries
2 containers of strawberries
1.5 cups quinoa
4 large chicken breasts
2 cups feta cheese
Walnuts, (like, 5 handfuls?) toasted (350 for 10 minutes)
2 lbs arugula

Shallot vinaigrette:
4 shallots, chopped fine
3/4 cup olive oil
1/2 cup rice wine vinegar
1/4 cup honey
Salt and pepper

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Pickled Red Onions

One red onion, sliced
3/4 cup vinegar (white wine or apple cider)
Tsp salt
Tsp sugar
A few cloves of minced garlic
Sprinkle of time

Boil 3-4 cups of water in a tea kettle.
While you are waiting, mix the vinegar, sugar, salt, garlic and thyme (other spices as preferred) in a mason jar.
Place the onion in a strainer in the sink and pour the boiling water over them (while mixing) to par-blanch
Place the onions in the mason jar and shake it up.
Put it in the fridge for 4 hours.

Apparently they stay good for 5 weeks but we tend to use them up right away!

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In bottom of gladlock, layer:
Diced tomatos (let sit in strainer first to get rid of excess liquid)
Corn
Black beans
Optional avocado
BBQ Chicken
Lots of romaine
Small ziplocks on the side with tortilla strips for crunch
Serve with dressing of your choosing.  We used BBQ ranch.

For nine salads, (3 big, 6 medium) we used 4 tomatoes, 2 small bags of corn, 2 cans of black beans, 6 small pieces of chicken and 4 heads of romaine.

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Red, yellow and orange peppers, (1 ea), sliced
Grilled chicken
Hummus (we used Steve’s from the deli case at Meijer)
Garlic spread (we used Steve’s from the deli case at Meijer)
1 sliced red onion, pickled (see post on how to pickle)
(These amounts made 9 wraps, with garlic left over).

In divided tupperware, put a plop of hummus and garlic in the small side and some chopped chicken, peppers and pickled red onions on the other.  Fold up a tortilla on top and tah-dah.  (Some assembly required before eating, but it keeps the tortilla from getting mushy).

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French Silk Pie

Ingredients:

Pie:
1 sheet refrigerated pie pastry
2/3 cup sugar
2 eggs
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners’ sugar

Whipped Cream:
1 c heavy whipping cream
2 tsp vanilla
4 tsp confectioner’s sugar

  1. Cook pie shell as directed
  2. Cook sugar and eggs in a saucepan over low heat, stirring constantly, until mixture reaches 160 degrees.
  3. Melt baking chocolate (double boiler or microwave) and add to egg/sugar mixture, along with the vanilla and allow to cool to room temperature, stirring occasionally.
  4. Meanwhile, cream butter until light and fluffy (ideally in the mixer but I just do it by hand because I use the mixer for the whipped cream and don’t want to have to wash it twice!).  Combine cooled chocolate mixture with the butter and whip until light and fluffy.
  5. Put heavy cream in mixer and beat on a relatively high speed until it begins to thicken, then add vanilla and sugar and continue to beat until peaks form.  It only takes a minute or two – if you overdo this, it starts to look like cottage cheese … don’t do that.
  6. Fold whipped mixture into chocolate gently, and pour into pie shell.
  7. Make the whipped cream topping the same way as you did in #5 (except with the larger amounts) and then carefully spread on top of the pie.  (Also I read online that it’s easier to make whipped cream if you put your mixer bowl in the freezer for 20 minutes first.  Mine came out ok without doing this but just in case you want to try it.)
  8. Chill before serving so pie can set.

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This is a large recipe — this much chicken salad gave us about 10 lunches worth, 3 of which were larger, dad-sized portions.

Ingredients:

6 small chicken breasts, grilled and chopped
1/2 cup craisins
6 slices bacon, crumbled
2 avocados, diced
1/5 cups grapes, halved
1 red onion
1/2 cup whole milk greek yogurt
1 lemon worth of lemon juice
1.5 TBS honey
1 tsp Pepper

Combine all the stuff in a (really) big bowl. Pack for lunch with tortillas, crackers, lettuce wraps, or chopped veggies.
 

 

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Ingredients:

2lbs boneless skinless chicken thighs cut into one inch cubes
2 TBS olive oil
2 TBS butter
4 carrots, diced
4 celery stalks, diced
1 yellow onion, diced
16 oz mushrooms
4 cups chicken stock
1/4 cup flour
1/2 cup Half and Half
Thyme
Parsley

Instructions:

  1.  Heat oil in stock pot over medium heat.  Season chicken thighs with salt and pepper and cook until golden, 2-3 minutes.  Remove from pot and set aside.
  2. Heat butter in same pot, add the carrots, celery, onion and mushrooms.  Cook until tender, 3-4 minutes.  Add thyme and parsley (wing it) and cook one more minute.
  3. Add flour and stir until flour begins to brown
  4. Add chicken stock, whisk continuously until soup begins to thicken.  Season with salt and pepper to taste.
  5. Add half and half and cook until heated through, do not boil.
  6. Serve

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