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Curried Chicken Salad

chicken salad

Ok. So I didn’t make blackened chicken salad last night, I just wasn’t feeling it. I did; however, make Curried Chicken Salad. I got the idea from Foodiecall’s Blog,who made Curry Egg Salad that looked so good I had to try it. I was a little worried that my husband might not dig my “chick food” chicken salad, so I opted to get him one of those rotisserie chickens from the grocery store, you know…just in case.

I had about 2 pounds of chicken breast thawed. I put the chicken in a baking dish and added a 1/2 cup of water, then cooked in a 375° oven for about 45 minutes. While I was cooking the chicken I hard boiled 4 eggs for my chicken salad. I just recently discovered the correct way to hard boiling an egg.

*Put the eggs in a pot, make sure they don’t crack, fill the pot with cold water so the water covers the eggs about 1 inch. If you add salt to the water it makes it easier to peel the eggs later, I was completely missing this steps. Add the lid to the pot, bring the water to a boil, once the water boils remove the pot from the heat, but don’t take off the lid, you don’t want the water to cool too quickly. Leave the eggs in the hot water for 10-15 minutes then chill the eggs by running them under cool water.

Ingredients

2 lbs cooked chicken breast, cut into small bite-sized pieces
4 hard boiled eggs, chopped. I only used the egg whites, but it’s your preference
1/2 red onion, chopped
2 stalk celery, chopped
1/2 cup crushed walnuts
1/2 cup mayonnaise, or more if you like (I used a little more)
1 teaspoon curry
1/2 teaspoon salt
1/2 fresh ground pepper

Combine all ingredients in a large bowl and mix.

My husband ate two sandwiches last night and one this morning, I don’t even know why I worry anymore. I guess it’s rotisserie chicken tonight.

Curried Chicken Salad

Healthy Ideas

My mom started a fitness website, she’s a crazy workout lady. Here is my crazy workout mom, Fitness By Pat. If you go to the recipes tab you will see she added my blog to her site. So, for anyone that does happen to be directed here from my crazy workout mother I will add a Healthy Foods category, and I will do my best to find and post healthy foods, cause Lord I need it too.

*If you are going to start cooking healthy, you gotta start cooking from scratch, if you don’t already. It saves money and you know what you are eating.

*Eat out less, obvious one, and BRING YOUR LUNCH AND SNACKS TO WORK. Vending machines, fast food, convenience stores…Really?

*Cut back on snack foods like soda, candy, cookies, chip, you know. I love them too, but they just aren’t good for us.

*Be aware of what you are eating.

Here is one of my favorite salads. Sorry, no pictures, but maybe I will make it for dinner tomorrow and post some for you.

Blackened Chicken Salad

Mustard Dressing Ingredients

1 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup cider vinegar

Salad Fixins

2 1/2 lbs boneless skinless chicken breast
1/8 cup canola oil
1/3 cup Cajun seasoning**
1 large carrot
1/2 red onion, minced
3 scallions, sliced thinly and diagonally

Mustard Dressing:
Combine the mayo, mustard, and vinegar in a large mixing bowl. Set aside.

Salad:
Brush one side of the chicken breasts with half the canola oil, sprinkle with half the Cajun seasoning, and press the seasoning onto the chicken breasts, using your hand or the back of a spoon. Turn the chicken breasts over and repeat the seasoning process.

Heat a cast-iron skillet until it is very hot. Carefully place the chicken breasts into the pan. Cook the breasts without moving them for 5 minutes on each side. Transfer the iron pan into the oven or transfer the breasts to a baking sheet and finish cooking at 375°F oven for 10 minutes, until cooked through and well browned. Chill the chicken breasts completely, then cut into bite-size pieces.

Transfer the chicken to a larger bowl and add the carrot, onion, and scallions. Add the dressing and mix well.

Makes 6 Servings
Per Serving: Calories 500; Calories from fat 220; Calories from saturated fat 40; Protein 56g; Carbohydrates 9g; Total fat 25g; Saturated fat 4.5g; Cholesterol 145mg; Sodium 1,980mg; 44% Calories from fat

**If you would like to make your own Cajun seasoning, the following recipe will last for 4-6 months, then lose some of its kick.

Cajun Spice (Makes about 1 1/4 cups)

1/4 cup plus 1 tablespoon paprika
1/8 cup dried thyme
1/8 cup dried oregano
1 tablespoon cumin powder
1 tablespoon onion powder
1/8 cup dried sweet basil
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground white pepper
1 tablespoon cayenne pepper
1/8 cup salt

Combine all the ingredients in a bowl and mix thoroughly with a spoon or wire whisk or in a food processor and pulse until well blended. Keep stored in a covered jar in a cool dark place for up to 6 months.

Recipe and nutritional information from Whole Foods Market Cookbook.

It’s been 5 weeks

Oh how depressing it has been 5 weeks since my last post. I am experiencing the blue screen of death on my laptop, so no pretty pictures of food or Marc eating my lunch, but I do have some recipes I tried from The Pioneer Woman. I could steal borrow her pictures, but I will just put a link to her very nice, very helpful photos.

Chicken Spaghetti

First thing to point out about this recipe is that the name for this is not so good. Sorry Pioneer Woman, but the hubby was not excited when I told him we were having Chicken Spaghetti. His brain went to ground turkey and then to turkey spaghetti. This meal almost didn’t make it.

So here’s whatcha do.

Ingredients:
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 finely diced onion
1-4 oz jar dice pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth form pot
1 teaspoon salt
1/4 teaspoon Cayenne pepper
Salt and Pepper to taste
1 additional cup grated sharp cheddar cheese

Preheat oven 350 degrees.

Cook up chicken and pick out meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Bake for 45 minutes. If the cheese on top starts to get too cooked, cover with foil.

Crispy Yogurt Chicken

Here is another one where we need to work on the name, I don’t know, I guess I am just not a yogurt person, but someone told me to try this. Despite yogurt in the name, it is really good.

Ingredients:
Chicken legs
2 cups plain, unflavored yogurt
2-3 cloves Garlic
Parsley
Juice of 1 lemon
Salt
Butter
2 cups (approx.) bread crumbs

Begin by pouring 2 cups of plain yogurt into a mixing bowl. Peel and mince a couple of cloves of garlic and add them to the yogurt. Next chop up a small amount of fresh parsley and add it to the yogurt. To this add the juice of one lemon. Mix together to combine.

Rinse your chicken and pat it dry. Then give it a nice sprinkling of kosher salt.

In another bowl place the bread crumbs. Give them a sprinkling of salt too and then stir.

Butter a baking dis. With a pair of tongs place the chicken, one piece at a time into the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the bread crumbs. Cover each piece thoroughly with bread crumbs and place in the baking dish.

Finally, place a slice of butter over the large part of each chicken piece. Cover with foil and bake in a 350 degree over for 1 to 1 1/4 hours, removing foil for the last 15 minutes of cooking.

Drunken Chicken Kabobs

Summer is supposed to be the time for grilling, right? Well, Marc and I really have not done too much grilling this year. Marc has been working really long days, and when he gets home he is dead on his feet. I could attempt the grilling, but then the thought of flames shooting out of the knobs crosses my mind and I chicken out.

Last night for dinner though, it was time for the cobwebs to come off the grill. I decided to make some chicken kabobs with tomatoes, green peppers and onions. A few months ago I used a Tequila Lime marinade on some chicken for a salad and thought it would be perfect for my kabobs. I tossed the veggies in oil and some spices from the pantry and let all it soak up the flavor for about 45 minutes in the refrigerator. In the mean time my skewers were soaking in water so they wouldn’t burn up on the grill.

Tequila Lime Chicken Marinade

We skewered the drunken chicken and veggies and Marc grilled them until they were ready (no idea how long that takes).

I served the Chicken Kabobs with Jamaican Rice and Beans, which I make pretty often because it is so good!

Jamaican Rice and Beans:
2 cups instant white rice
1 (14 oz) can of coconut milk
1 cup water
1 (15 oz) can red beans, drained
1 teaspoon dried thyme
½ teaspoon finely grated lime zest
¼ cup chopped scallions
Salt and freshly ground pepper

In a medium sauce pan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low cover and simmer for 5 minutes until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.

Santa Fe Chicken Salad

See I have been cooking, even though I have not been posting. So in the time that I was not posting, but still cooking, I found this Santa Fe Chicken Salad recipe that calls for Tequila Lime Chicken, which I need tequila for. I don’t drink tequila, unless of course my drink comes with a tiny umbrella. I don’t have tiny umbrellas at my house, so no tequila. However, i found out you can replace orange juice for tequila, I do have plenty of orange juice. You know to go with my vodka…kidding. Okay back to the salad. I am not usually a fan of salad because I am always hungry an hour later, but this is really fantastic.

Tequila Lime Chicken
2 boneless, skinless chicken breast halves
1 lime, zested and juiced
2 Tbsp Tequila – substitute orange juice here
2 Tbsp orange juice
2 tsp canola oil
½ tsp cumin
¼ tsp oregano
¼ tsp chili powder
2 cloves garlic, smashed
Salt and pepper

Combine the lime juice and zest, tequila, orange juice, canola oil, spices and garlic and whisk together. Pour into a dish or resealable bag along with the chicken and refrigerate for 30 minutes – 2 hours (any longer and the acid in the citrus could start to “cook” the chicken).

Sprinkle the chicken with salt and pepper and then grill or sauté the chicken, blasting with the marinade, until cooked through (about 4-5 minutes per side).

Dressing
¼ cup salsa
2 Tbsp sour cream (big tablespoons!)
2 Tbsp ranch dressing
Hot sauce (optional)

Combine all ingredients (and a few dashes of hot sauce, or more) and refrigerate as you make the rest of the salad.

Salad
3-4 cups romaine lettuce, chopped
1 large tomato, diced
½ avocado, diced
1/3 cup black beans, drained/rinsed
1/3 cup corn
1/3 cup cheddar jack cheese
2 corn tortillas
Cooking spray

Cut the corn tortillas into square and spray with oil. Bake at 350 in your oven until crispy.

Combine the remaining ingredients in a large bowl. Toss with the dressing and then stir in the crisp corn tortillas. Top with chicken.

Sticky Chicken

I haven’t posted anything in a while. We have had a busy month I guess. I found another recipe for chicken drummettes on Simply Recipes. It was pretty good, I don’t have a picture because if you seen one drummette you’ve seen them all. Anyway, my mom used to make sticky chicken which taste a lot like these came out. So my thoughts are this is just a revamped version of sticky chicken.

8 cloves garlic, peeled and crushed
2 Tbsp honey
2 Tbsp Dijon mustard
1 ½ Tbsp soy sauce
2 Tbsp lemon juice
¼ cup olive oil
2 tsp salt
1 tsp freshly ground pepper
20 chicken drummettes

Rinse and pat dry drummettes, place in a large bowl, or plastic bag. Mix together garlic, honey, mustard, soy sauce, lemon juice, oil, salt and pepper for marinade. Pour marinade over chicken and make sure each piece is well coated. Refrigerate for at least one hour.

Preheat over to 400 degrees. Place chicken on a baking sheet lined with aluminum foil. Bake 30-40 minutes (depending on the size of your chicken drummettes) until well browned and cooked through.

Spicy Chicken Drummettes

I guess they aren’t too spicy, but it’s just all a matter of opinion. This is a super easy recipe that you can use wings with too; grocery stores sell the wings packaged with the tips already removed. What ever you like really.

2 teaspoons of ground cumin

1 teaspoon of powdered garlic

1 teaspoon of cayenne powder

1 teaspoon of paprika

1 teaspoon of marjoram, crushed

1 teaspoon of salt

2 lbs of chicken drummettes

2 tablespoons of olive oil

Preheat oven to 425 degrees

Mix cumin, garlic, cayenne, paprika, marjoram and salt in a small bowl. Rinse the chicken pieces and pat dry. Rub the spice mixture all over the chicken. Pour the olive oil onto a large baking sheet and spread it around. Roll the chicken pieces in the oil until lightly coated on all sides, then arrange them in a single layer without touching.

Bake for about 20 minutes. Flip the pieces over and bake for about 10 to 15 more minutes. They should be slightly crisp and golden on the outside.

Hot or cold they are delicious!