Shrimp and Avocado Salad

A couple weeks ago we were in Sunny Mexico, poolside enjoying Shrimp Ceviche.  Now we're back in cold Wisconsin but I'm craving ceviche.  I came across this recipe from the blog Skinny Taste, her photos make you want to make this ASAP ands I did!  Check it out here.  This recipe is not actually ceviche because it uses cooked shrimp instead of raw but it curbed my craving.  The shrimp is tossed with fresh tomatoes avocado, red onion, cilantro, chopped jalapeño tossed with freshly squeezed lime juice and a touch of olive oil.  It's delicious!  I can see myself making this often in the summer for a light lunch or an appetizer.  

 YIELD: 4 servings

Ingredients:

• 1/4 cup chopped red onion
• 2 limes (juice of)
• 1 tsp olive oil
• 1/4 tsp kosher salt (black pepper to taste)
• 1 lb cooked shrimp (peeled shrimp, diced)
• 1 medium tomato (diced)
• 1 medium hass avocado (diced)
• 1 small jalapeño (seeds removed, diced fine)
• 1 tbsp chopped cilantro

Instructions:

• In a small bowl combine red onion, jalapeño, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
• In a large bowl combine chopped shrimp, avocado and tomato.
• Combine all the ingredients together, add cilantro and gently toss. 

*I like to serve with tortilla chips but if you'd like it more for a salad chopped ingredient larger.

*Easily double or tripled if serving a crowd.

Crispy Parmesan Chicken with Spring Greens and a Lemon Vinaigrette

The other day, friends of ours were at our door with a nice surprise.  They brought me fresh spring lettuce from the farm where they work.  There is nothing better then garden fresh, the lettuce was just cut that morning!  I've been making this dish for years and it comes from Ina Garten.  I don't think I've ever made an Ina Garten recipe that I didn't LOVE.  This one just happens to be a family favorite!  I like that I can make it for two or six.
  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.  This was made even better  with these fresh spring greens.  Thanks Amber and Ryan!

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

At this point, I like to put these into the fridge to set for at least 30 minutes (up to an hour).  This helps the coating adhere better when the chicken is cooked.  It's also nice having this step done ahead of time, waiting in the fridge, until you're ready to cook.

To keep the cooked chicken breast warm, place on a sheet pan in a 200 degree oven for up to 15 mins.

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 avocado oil or olive oil
• spring greens (enough for 2 servings)
• lemon vinaigrette (make homemade or use store bought)
• 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. At this point, you can sauté but I like to refrigerate at least 30 minutes so that the coating adheres to the chicken better when cooked.

Heat 2 tablespoons of butter and 2 tablespoons of oil in a large frying 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 to quickly turn down the heat. *see note  Toss the salad greens with a lemon vinaigrette. 

To serve, place chicken breast on a plate, squeeze with a lemon wedge, mound the spring greens on top and sprinkle with shredded Parmesan.

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

*Note:  If making several chicken breast, to keep the cooked chicken breast warm, place on a sheet pan in a 200 degree oven for up to 15 minutes while the others cook.

Original recipe from Ina Garten-https://barefootcontessa.com/recipes/parmesan-chicken

                                                                                              

Avocado Tomato Cucumber Salad

I love following food blogs.  They are what fill my email inbox.  Each morning as I go through my emails these blog recipes inspire me.  When I saw this recipe from Natasha's Kitchen I knew it would be the perfect side salad to make for dinner.  I already had a ripe avocado, tomato and cilantro leftover from Cinco De Mayo that needed to be used up.  This salad is drizzled with lemon and olive oil, it's so light and refreshing.  I know I'll be making it all summer long. 

I just made enough for two and added what I had so check here, Natasha's Kitchen for the full recipe.

Ingredients:

• tomatoes
• cucumber
• red onion slice
• avocado diced
• extra virgin olive oil (equal parts EVOO and lemon juice about 1 T each for two servings)
• fresh lemon juice
• cilantro, chopped
• salt 
• black pepper

Instructions

1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a bowl.
2. Drizzle with olive oil and lemon juice. Toss gently to combine. Just before serving, toss with salt and black pepper.

                                                                                                                                                                                                     

Chicken Mango Avocado Salad

I've been asked what I'm making these days in isolation. Even for me, who enjoys cooking, having to prepare three meals a day and only going to the grocery store as little as possible is a huge ordeal.  I'm used to going to the grocery store almost daily but the new normal is stocking the freezer and using up the fresh ingredients I have so they don't go to waste.  It has taken a lot of organization.  I have a list on my fridge on what leftovers I have and meals I can make.  Each day I look to see what needs to be eaten first.  Today we had yogurt, fruit and granola for breakfast, this salad for lunch (below) and Italian meatloaf with roasted vegetables for dinner.  I got this salad recipe from Natashia's Kitchen.  On her blog, she makes a large salad that serves 8.  Here, I've adjusted it to make 2 meal-size portion salads for my husband and I.  When the day comes that I can have others over for dinner the full size will be on the menu.  It's delicious!  It has chunks of juicy mangos, creamy avocado, crunchy veggies, and the chicken makes it a hearty satisfying meal.  Right now, we all need the extra comfort good food can bring.  In a few days, I'll be back to share with you the instant pot yogurt I've been making.  It too is delicious, so easy and I make it often.  It's nice to always have fresh yogurt in the fridge for breakfast or a healthy snack.  Enjoy and stay healthy!!

I ended up making an extra chicken breast so that I could make it again the next day so to use up the 1/2 avocado and 1/2 mango.
The next day the mango was good but the avocado got a little brown, which was fine but next time I'll just buy a smaller avocado and use it all.  Avocados are best eaten fresh.

Chicken Avocado Mango Salad Ingredients:

• 1 medium chicken breast (sprinkled with garlic salt and freshly ground pepper)
• 1 tsp olive oil (I like to use avocado oil as it has a higher smoke point)
• 3-4 cups romaine lettuce rinsed, chopped and spun dry
• 1/4 cup cherry tomatoes halved
• 1/4 cucumber sliced
• 1//2 mango pitted, peeled and diced
• 1/2 avocado pitted, peeled and diced (or 1 small)
• 2 tablespoons red onion, diced 
• 2 tablespoons cilantro chopped
• 2 tablespoons almonds toasted, for topping
• 
  
• 

Honey Vinaigrette Dressing: (I make the full recipe for dressing as it's great on any salad)

• 1/2 cup olive oil
• 3 Tbsp apple cider vinegar 
• 2 tsp dijon mustard 
• 2 tsp honey 
• 1 garlic clove - 1 tsp minced
• 1 tsp kosher salt 
• 1/4 tsp black pepper 

Instructions

How to Make Chicken Mango Avocado Salad

1. Cut chicken breast in half lengthwise then season with garlic salt and pepper to taste and saute in oil over medium-high heat until browned and cooked through. Remove from pan, cool for 5 minutes then slice into strips against the grain.
2. 
   In two large salad bowls, add chopped romaine. Top with cherry tomatoes, sliced cucumber, diced mango and avocado, red onion and cilantro.

How to Make Honey Vinaigrette Dressing:

1. Combine the Honey Vinaigrette Dressing Ingredients in a bowl and whisk together.  If not using dressing right away, shake well just before serving. Drizzle over salad. 

                                                           

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.