Jerk Chicken Salad

One more, that I made all summer long!


Jerk Chicken Salad
1 tablespoon Garlic Oil or olive oil
1 tablespoon Jamaican Jerk Rub
1 pound chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions (white and light green parts only)
2 heads romaine lettuce
1 can (15 ounces) black beans, drained
6 slices bacon, cooked, drained and crumbled
Dressing:
2 limes
1/3 cup reduced-fat mayonnaise
2 tablespoons pineapple preserves

1. In Classic Batter Bowl, whisk together oil and jerk rub with Stainless Whisk. Add chicken tenders; mix well to coat and set aside. Cut pineapple with Pineapple Wedger and slice crosswise into ¼-inch slices. Heat Grill Pan over medium heat 5 minutes. Add chicken; cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once; remove from pan. Cut chicken into bite-size pieces using Utility Knife; set chicken and pineapple aside.

2. Thinly slice bell pepper and green onions on Cutting Board with Measure Cups using Santoku Knife. Arrange 12 large lettuce leaves around Simple Additions(R) Large Round Platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans using Strainer; set aside.

3. For dressing, zest one lime using Microplane(R) Adjustable Grater. Juice both limes into Small Batter Bowl using Citrus Press. Add lime zest, mayonnaise and pineapple preserves to batter bowl; mix well.

4. Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.

Yield: 6 servings Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 24 g, Protein 24 g, Sodium 580 mg, Fiber 5 g

Cook's Tips:
*If desired, 1 pound of boneless, skinless chicken breast halves, cut into strips, can be substituted for the chicken tenders.
*To microwave bacon, line Medium Bar Pan with sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan; cover with another sheet of Parchment Paper. Microwave on HIGH 4-6 minutes, checking after each 30-second interval and turning once with Bamboo Tongs. Remove bacon to paper towel-lined plate to drain.
*For a kid-friendly version of this recipe, prepare recipe as directed, omitting lettuce. Cook 1 pound rotini pasta according to package directions. Drain pasta and toss with 2 tablespoons vegetable oil. Add remaining ingredients; drizzle with dressing and toss gently.

Tropical Chicken Salad

This is the Salad that I made in the Month of July. It was amazing! I LOVE the salad dressing recipe too!



Tropical Chicken Salad

1 pound boneless, skinless chicken breasts
1 whole pineapple
1 9-10oz package of Baby Spinach Leaves
2 carrots
1 cucumber
1 small red onion
2 avocados
1 cup sliced natural almonds

Honey-Dijon Dressing:
¼ cup white wine vinegar
¼ cup honey
¼ cup Dijon mustard
2 cloves garlic, pressed
½ tsp salt
½ tsp pepper
1 cup vegetable oil or olive oil
1. In the small Stainless Steel Bowl or Classic Batter Bowl, whisk together the vinegar, honey, mustard, garlic pressed with Garlic Press and fresh ground salt and pepper from Grinders. Slowly drizzle oil into the bowl in a small stream, whisking constantly until the oil is fully incorporated and dressing is creamy. (This is called an "emulsion" and keeps the dressing from separating.)
2. Wash and dry chicken breasts and place in Deep Covered Baker. Baste Chicken with the dressing using Chef’s Silicone Basting Brush and set aside extra dressing. Cook chicken in microwave, covered, for 13 minutes or until no longer pink. Chop chicken with Salad Chopper and set aside.
2. While chicken is cooking, core and slice pineapple, first with Pineapple Wedger, then Apple Wedger. Slice spears into 1” chunks using 7” Santoku Knife. Place pineapple chunks in Grill Pan and grill until slightly browned to bring out the sweetness of the pineapple.
3. Peel and julienne carrots first with Vegetable Peeler, then Julienne Peeler. Peel cucumber with Serrated Peeler, then core out the seeds with The Corer. Slice red onion thin on the Ultimate Mandoline. Soak onion in cold water for 5 minutes to remove bitterness from the onion. Peel and cube avocados with the Avocado Peeler.
4. Wash and spin spinach leaves in Salad and Berry Spinner. Place spinach in Dots Large Round Bowl. Add carrots, cucumber, onion and slightly toasted almonds to the spinach. Right before serving, top with chicken mixture, grilled pineapple, and dressing. Serve immediately.

Harvest Salad

Every month I do a cooking demonstration for Pampered Chef. I usually do the same demonstration all month long, unless there is someone who wants something different. I made this salad yesterday, and it was so delicious, I have to share! I wanted to make it for my family, so, tonight, I omitted the chicken, and we ate it as a side salad. Abby wanted to add Pomegranates because I bought a few on sale. It was an amazing kick to the salad!

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Harvest Chicken Salad

Dressing:
2 oranges
1/3 cup fat-free mayonnaise
2 tablespoons stone-ground mustard (Fancy w/seeds)
2 teaspoons sugar
1/4 teaspoon each salt and ground black pepper
1 small garlic clove, pressed

Salad:
6 oz fresh spinach leaves or 3 heads of Romaine Hearts
2 cups diced roasted chicken
1 cup diced celery
2 medium Red Delicious apples
1/2 cup chopped red onion
3/4 cup sweetened dried cranberries
1/2 cup toasted pecan halves (optional)

1. For dressing, zest one orange using Microplane Adjustable Grater to measure 2 teaspoons zest. Juice oranges to measure 1/2 cup juice. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and garlic pressed with Garlic Press in Classic Batter Bowl; whisk until smooth using Stainless Whisk. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.

2. For salad, place spinach in bottom of large serving bowl. Dice chicken and celery using Utility Knife. Core apples with Corer and cut into 8 wedges; crinkle cut wedges into small pieces using Crinkle Cutter. Chop onion using Food Chopper. Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach. To serve, drizzle dressing over salad and toss to coat. Top with orange segments and Whole-Grain Croutons, if desired. Serve immediately.

Yield: 12 servings Nutrients per serving: Light (1 cup salad): Calories 100, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 20 mg, Carbohydrate 13 g, Protein 7 g, Sodium 170 mg, Fiber 2 g

Cook's Tips: To toast pecans, spread over bottom of Small Oval Baker. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.

A 2-pound rotisserie-cooked chicken can be used to prepare this recipe, if desired.

Preparing Orange Segments:

To cut orange into segments, cut a thin slice from the top and the bottom using Utility Knife; stand upright. Cutting from top to bottom, carefully trim away peel and white membrane. Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.

Slow Cooker Greek Chicken Gyros

I Love Love Love Greek food and Chicken Gyros are at the top of my list. This was a great way to make them without any effort on my part. I will definitely be making these again and again!

***Updated Tip*** Costco now carries a great tzatziki sauce that is a great sub for the plain greek yogurt...I buy the pitas there too!

3-4 boneless skinless chicken breasts
1 medium red onion
2 cloves garlic minced
1 1/2 t lemon pepper seasoning
1/2 t dried oregano
1/4 t allspice

1/2-1 c plain Greek yogurt
pita bread

Place chicken in greased slow cooker. Lay onion over chicken and sprinkle with seasonings. Cover and cook on low heat for 6 hours (my chicken was frozen). After 6 hours pour off excess water and shred chicken. Then stir in 1/2 to 1 cup yogurt based on desired creaminess. Spoon onto warm pita halves. Garnish with Roma tomato slices and cucumber slices. Makes 6-8 servings.
I garnished mine with sauteed zucchini and grape tomatoes (yum). You can make your own pita bread with the delicious recipe on this site...or if your short on time like I was I stopped at a local Greek restaurant and bought the pita bread a la cart and warmed it up with butter on a dry skillet at home....WOW! It was to die for!..Pita bread from the store will never compare so I suggest those options first. Enjoy!

Home Made Focaccia Bread

2 1/4 t yeast
1 c warm milk
1/4 c olive oil
3 c flour
1 t salt
1 t sugar
1 T chopped rosemary (fresh or dried)

Dissolve yeast in milk. In another bowl combine all other ingredients, add yeast and knead or mix with dough hook for 10 minutes. Spread in a 9x9 greased pan and cover. (I let mine rise in the bowl and then baked on a pizza stone which also worked nicely) Let dough rise one hour. (there is only one rise) Brush dough with additional olive oil and toppings if desired.
Bake at 400 10-12 minutes
serve with balsamic vinegar and oil

Optional Toppings:
Rosemary
Tomatoes
Mozzarella
Minced Garlic
Basil...etc

Pumpkin Pie Waffles

I found this recipe about 3 or 4 years ago at Williams-Sonoma Online. It is a wonderful recipe, but I have always wanted mine to look like the pictures! Unfortunately, they don't. Not sure if it is my waffle maker, or their recipe but either way, in order to get a little more "crunch" to my waffles this year I decided to whip my egg whites and fold them in. I also put in 1 full teaspoon of soda, as opposed to 1/2. (Of course I omitted the rum, don't usually have it on hand!) I like the adjustments I made and decided two things. . .

ONE: The batter is the most delicious batter I have ever tasted and

TWO: I had forgotten how good these are and will make them at least 3 more times before the holidays are over!

Pumpkin Pie Waffles

Ingredients:

5 Tbs. unsalted butter
1 cup pumpkin puree (you can use canned puree)
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 1/4 tsp. ground cinnamon
1 1/4 tsp. grated peeled fresh ginger (I use fresh or 1/2 tsp. ground)
1/8 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
Pinch of salt
1 1/3 cups all-purpose flour
1 Tbs. double-acting baking powder
1 tsp. baking soda
1 cup milk
1/2 cup sour cream
2 eggs (separated)
1 tsp. vanilla extract

Vanilla ice cream and/or maple syrup for serving or a BIG dollop of whip cream. Wish I woulda had that today!

Directions:

Preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.Melt the butter; set aside.

In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt. Using a rubber spatula or handheld electric mixer, mix together well. Stir in the flour, baking powder and baking soda. The mixture will be thick and a little lumpy. Don't try to smooth it out; just mix until the ingredients are incorporated. In a separate bowl, whip your egg whites into stiff peaks. In another bowl, beat together the milk, sour cream, eggs, and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in the melted butter and egg whites.

Whether or not your irons grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky. Brush or spray the grids again only if subsequent waffles stick.For a Belgian waffle iron, spoon out 2/3 to 3/4 cup of batter (or the amount recommended by the manufacturers instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden. If the waffle is hard to remove from the iron, peel it off gently and carefully.

Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and/or maple syrup. Makes about six 4 1/2-inch square Belgian waffles.

Calzone

1 store bought pizza dough (not the kind you by in a tube...the kind in a bag in the refrigerated food section)
2/3 c ricotta cheese (divided)
1 c fresh grated mozzarella (divided)
1/4 c Parmesan (divided)

Any of the following toppings:

spinach
ham
broccoli (steamed)
chicken
prosciutto
fresh basil
steak and cheddar
Whatever!

(mine was chicken and broccoli)

Preheat oven to 500 degrees
Sprinkle some corn meal on a pizza stone or cookie sheet. I let my pizza stone heat up in the oven while it preheated...right Lindz??
Cut pizza dough in half and roll out each half into approx 10" circle. Your dough should be quite thin. First spread 1/3 c ricotta cheese on HALF of the circle. Top with desired toppings and then 1/2 c grated mozzarella and 2 T parm.
Do not over stuff! you should be able to close it over easily. Then wet the edges with your finger and begin folding dough over in a crimping technique (don't look to close at my picture because I was going as fast as I could since my kids were all starving!!) Basically you push down on the seam with your left pointer finger and pull the edge over so it's covering your left finger and and press...repeat around all unfinished edge. (Yours will be lots prettier than mine)
Make sure to vent your calzone with a few knife slits and brush olive oil over the top and edge. Put on a pizza stone or cookie sheet and bake at 500 degrees for 20-30 minutes. Serve with marinara on top or on the side as a dip. Enjoy!