Tag Archives: lemon juice

Pink Chicken Salad

8 Jun

Pink Chicken Salad

The cherries are so good this time of the year so why not put them in everything?

I had one grilled big chicken breast leftover.

Time for chicken salad.

1/2  chopped vidalia onion

2 chopped stalks of celery

3 tablespoons mayonnaise

One cup chopped pitted cherries.

Salt and pepper

Two tablespoons lemon juice

One big handful of arugula

Mix everything together except the arugula.

Place it on the arugula and get your fork.

Try some hot sauce, thyme or potato chips.

You know you are eating cooked chicken but the cherries turn everything pink.

Kinda pretty.

 

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Strawberry Salad Dressing

19 May

Strawberry Salad Dressing

This is the year for strawberries.

I have been taking full advantage of them and putting them in everything.

I think I am starting to turn pink. Only kidding.

Now they are standing alone in a delicious dressing.

This can also be used as a dipping sauce for chicken or vegetables.

Two cups of sliced strawberries

1/2 sugar

1/2 teaspoon onion powder

1/2 cup canola oil

2 tablespoon balsamic vinegar

2 tablespoons apple cider vinegar

4 teaspoons honey

2 teaspoons lemon juice

Mix strawberries with sugar and let sit for ten minutes.

Put everything into a food processor and process till smooth.

This is a pretty color dressing.

I made one salad and loved it but then I started to add things and liked it even more.

Add goat cheese, avocado, cubed mango, fresh sliced strawberries and chives.

 

Strawberry Avocado Salad

13 May

strawberry avacado salad

My friend Myra told me about this recipe so I started searching the web and found it at the http://www.allrecipes.com .

I have to admit I did change it up a little because I thought the dressing was too sweet.

2 tablespoons olive oil

4 teaspoons honey

2 tablespoons apple cider vinegar

2 teaspoons lemon juice

Mix all together and this is the honey vinaigrette dressing.

4 cups mixed greens including arugula and spinach.

One sliced avocado

8 to 10 sliced strawberries

1/2 cup pecans (optional)

two slices of chopped steak, feta cheese, goat cheese or chicken

Mix the greens, strawberries and avocado together

Drizzle with a couple tablespoons of dressing

Add whatever topping you like.

Do not over dress this salad.

The dressing is delicious but still sweet.

Thank you Myra and allrecipes.com.

Chicken on fried dough with fruit salad

27 Apr

fruit salad with chicken on dough

dough

This is a perfect example of using what you have in the refrigerator.

It’s so pretty and very good.

1/4 pound of pizza dough

Olive oil

Salt and pepper

One boneless chicken breast

lemon juice

garlic powder

One handful of arugula

One handful of spinach

1/2 small red onion

One sliced kiwi

10 to 12 raspberries

About an inch or two of crumbled goat cheese

Three tablespoons of my new favorite raspberry vinegrette.

Heat one tablespoon of olive oil in a small skillet

Stretch out the dough to fit the pan

Sprinkle with salt and pepper

Place in the hot skillet and cook till both sides are puffed and light brown.

Place on a paper towel.

Season the chicken with the salt, pepper, lemon and garlic.

Place in the same pan with a little more olive oil and cook till the chicken is done.

There should never be any pink in chicken breasts.

Place the cooked chicken on the dough

Mix the greens and onion together

Place the chicken and dough on a plate.

Place the greens next to it

Sprinkle with the raspberries, goat cheese and dressing.

Add the kiwis on the side.

I like a little yogurt and cucumber on the chicken.

Slice threw the chicken and dough with some salad. It is wonderful.

Raspberry Honey Poppy Seed Salad Dressing

31 Mar

 

Raspberry Honey Sesame Salad Dressing

This salad dressing is so good I had to let it stand alone in the blog.

I can actually drink this.

I think I did when I was tasting so much of it.

It goes with everything.

6 ounces of frozen raspberries

1/3 to 1/2 cup honey

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon dry mustard

One teaspoon onion powder

One cup vegetable oil

One teaspoon poppy seeds

Put the raspberries, lemon juice, onion powder, salt and dry mustard in the food processor and process till everything is well mixed and the raspberries are well pureed.

Drizzle the oil in while the processor is running.

You will have a beautiful color pink.

Add the poppy seeds and process just a few pulses.

This is so good with fresh vegetables, chicken, pork or fruit.

This is my new favorite dressing.

I served this with the chopped salad.

Chopped Vegetable Salad

Butternut Squash Curry

24 Feb

butternut squash curry

This started out as a soup but was too thick so I put it over rice.

I always try not to waste my mistakes and this turned out pretty good. Not what I expected but still pretty good.

4 cups chopped butternut squash

2 chopped carrots

One small chopped apple

32 ounces  of chicken broth

2 tablespoons butter

One chopped onion

4 minced garlic cloves

4 to 6 ounces sliced mushroom

1/2 teaspoons ground cumin

1/2 teaspoon coriander

1/2 teaspoon cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon dry mustard

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

One tablespoon brown sugar

One tablespoon fresh lemon juice

Cook the squash, apple and carrots in the chicken broth till soft.

Cool and then puree till smooth.

Melt the butter and saute the onion, mushrooms and garlic till soft.

Add the spices and cook till fragrant about two minutes.

Add the squash and carrot puree with all the liquid.

Blend everything together and cook till heated.

Serve over rice.

 

 

Shrimp Salad

23 Jan

Shrimp Salad

This is a combination of two recipes and my family loved it,

3 tablespoons chopped fresh mint

One big paper thin sliced red onion

Salt and pepper

Two cups of rough chopped fresh Italian parsley

1/4 cup capers

1/4 cup extra virgin olive oil

4 tablespoons lemon juice

3 tablespoons lemon zest

1 1/2 pounds of U 16-20 peeled and de-veined shrimp. Leave the tails on.

Two large cloves of chopped garlic

1/4 teaspoons cayenne pepper

1/4 teaspoon salt

Two tablespoons olive oil

Honey for garnish

Mix the mint, onion, salt, pepper, parsley, capers, 2 tablespoons lemon juice, 2 tablespoons lemon zest and 1/4 cup olive oil

Set aside

Heat the remaining two tablespoons of olive oil on high heat

Add the garlic and remaining lemon zest for one minute

Salt and pepper the shrimp

Add the shrimp and stir fry till pink and firm about another two to three minutes

Take off the heat and add the remaining lemon juice

Pour the shrimp over the parsley salad

Drizzle with honey and serve with fresh Italian bread

I served this with a wedge of  melted brie.