Tag Archives: Salad

Greek Chicken Salad

Easy, but still delicious, dinners are the best. Last night was one of those nights where I was hungry coming home from work, but not in the mood to make a huge meal. Additionally, I had a rotisserie chicken left over from the day before that I wanted to use up. Solution? Clean all the meat off the chicken, and create something tasty with ingredients already in my pantry! If you ask any of my friends, they will tell you Mediterranean is by far my favorite genre of food. This means I always have staple ingredients such as Greek yogurt, feta, or olives in the house (this recipe could’ve used some kalamata olives but I was out!). Therefore, my rotisserie chicken was transformed into my version of Greek chicken salad!

Greek Chicken Salad:

3 tablespoons EVOO

Juice of half a lemon

Kosher salt and pepper

Leftover chicken meat from rotisserie chicken (I had everything left but the breasts and drumsticks), in chunks or shredded

2 mini cucumbers, very thinly sliced into half-moons

1/2 a small Vidalia onion

2 tablespoons of dill

1/2 cup plain Greek yogurt (you may need more)

Block of feta cut into chunks

Pita pockets

Arugula for garnish

Directions:

In a large bowl, combine the oil, lemon juice, salt, and pepper. Fold in the chicken, cucumbers, onion, dill, and yogurt. Taste and adjust seasonings and add yogurt if it is too dry. Cut pita pockets in half, stuff with shards of feta, then chicken salad. Top with arugula and enjoy!

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Wednesday Wine Night

Earlier this year, a small group of my girlfriends decided we wanted a regular gathering every month or so. Thanks to Jordy, ‘Wednesday Wine Night’ began in the Fall! The idea is simple: every 4-6 weeks a different person in the group would have everyone over, serve wine, and prepare some offerings to snack on. Though I am allergic to wine, and we do not always meet on a Wednesday, this has been a great way to have a relaxing night with girlfriends. This past Monday the group came over to my apartment, which I took as an opportunity to try and wow everyone with my food. The menu consisted of:

  • Homemade sun-dried tomato hummus with veggies
  • Herb crusted sweet potato bites
  • Greek quinoa salad
  • Roasted red pepper pizza with a splash of balsamic
  • Lots and lots of wine & desserts

Thankfully, my wonderful friends loved the meal! I had been nervous about the pizza because it was the first time I used a real pizza pan, but the crust came out perfectly crisp. Everyone enjoyed the sweet potato bites because they were something tasty and different. One of the best compliments to the chef was when a few people asked for the recipes! Most importantly, everyone had a great time with each other chatting about life and nibbling the food.

For now, feast your eyes on some photos from the evening. Recipes to come individually!

Herb Crusted Sweet Potato Bites

Greek Quinoa Salad

Roasted Red Pepper Pizza

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Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon, and Warm Shallot Dressing

Found this on the Food Network website. It sounded promising so I tried it. I would suggest trying it but with a few tweaks. When I made it I found the salad to be very heavy. I suggest you make less dressing and only toss the salad RIGHT before serving, so the spinach won’t wilt as much.

Ingredients For 4 servings:

• 1 1/2 pounds chicken breast cutlets (sometimes marked “thin cut”)

• 2 tablespoons balsamic vinegar, enough to just coat the breast slices

• 3 tablespoons extra-virgin olive oil, just eyeball it

• Grill seasoning blend, or coarse salt and pepper

• 4 stems fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons

Spinach Salad :

• 1 pound center cut bacon , chopped into 1-inch pieces

• 1 pound fresh spinach leaves, trimmed and cleaned

• 8 gourmet white stuffing mushrooms , thinly sliced

• 8 radishes, thinly sliced

• 4 scallions, thinly sliced on an angle Dressing :

• 2/3 cup extra-virgin olive oil, eyeball the amount, plus 1 tablespoons

• 1 large shallot, minced

• 3 rounded spoonfuls Dijon mustard

• 3 tablespoons balsamic vinegar

Individual portion:

• 1/2 pound boneless chicken breast cutlets

• 2 teaspoons balsamic vinegar, 2 splashes • 1 tablespoon extra virgin olive oil, eyeball the amount

• Grill seasoning, such as Montreal Seasoning by McCormick, or, coarse salt and black pepper

• 1 sprig fresh rosemary, leaves stripped from stem and finely chopped

• 4 slices center cut bacon

• 1/4 pound fresh spinach, trimmed and cleaned

• 2 gourmet white stuffing mushrooms, thinly sliced

• 2 red radishes, thinly sliced

• 1 scallion, thinly sliced on an angle

• 1/2 shallot, chopped

• 1 /4 cup extra-virgin olive oil, just eyeball it

• 1 rounded spoonful Dijon mustard

• 1 tablespoon balsamic vinegar

Directions Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter. Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper. Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat. In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again. Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method. Found at:http://www.foodnetwork.com/recipes/rachael-ray/balsamic-chicken-cutlet-spinach-salad-mushrooms-bacon-warm-shallot-dressing-recipe/index.html

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