I wish I was this flexible!
The things kids do...
Especially boys.
It's only the grace of God that protected this little guy from tipping the cat tree into and through the plate glass window!
A new recipe - and a HEALTHY recipe - for chicken salad.
And it will knock your socks off! Forget the goopy mayo and try this for a change! Thanks again to The Mediterranean Dish for another great recipe!
Healthy
Chicken Salad
Ingredients
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Recipe
For The Dijon Dressing
- · 1/3 cup extra virgin olive oil
- · 1-2 lemons (I used 1 1/2)
- · 1-2 garlic cloves, minced (I used 1)
- · 1 teaspoon sumac (Available in specialty stores or on Amazon.com)
- · ½ teaspoon paprika
For The Chicken Salad
- · ¾ lb (12 oz) cooked chicken, shredded (I just cut it into bite-sized pieces)
- · 1-2 shallots, chopped (I used 1)
- · 2 celery stalks, chopped
- · 1 15-oz can of marinated artichoke hearts, drained and chopped
- · 1-2 oz sundried tomatoes, chopped
- · A handful (about 1 cup packed) fresh Italian parsley, chopped
- · 1/3 cup shelled walnuts, chopped
- · Salt and black pepper to taste (I didn't use either and it tasted great!)
Instructions
·
Make the dressing: Into a
small mixing bowl, add the olive oil, zest and juice of one lemon, minced
garlic, Dijon mustard, sumac and paprika. Whisk to combine and taste. Add the
juice from the second lemon, if desired.
·
Mix the salad: In a
large mixing bowl, combine the shredded chicken, shallots, celery, artichoke
hearts, sun dried tomatoes, parsley, and walnuts. Season with a good pinch of
kosher salt and black pepper.
·
Dress the salad: Pour
dressing over the chicken salad, toss to combine.
·
Serve: Serve
immediately, or, for best flavor, cover and refrigerate for 30 minutes to 1
hour before serving.
It has begun!
These are photos from a previous year, but our milkweed plants are shooting up and forming flowers - the favorite food of monarch butterfly caterpillars! We're doing our bit for trying to preserve this beautiful species!
BRIAM... mmmm good!
I found a delightful recipe on The Mediterranean Dish. The recipe is for "briam", a Greek dish of roasted vegetables. It was easy, looked great, and tasted wonderful. I highly recommend her site and her recently published cookbook! The only adaptation I made was to toss some sliced Kalamata olives on the top. We served with feta for those who wanted to sprinkle some on top and some pita bread to sop up the delicious juices.
Here's a photo - isn't it pretty? The recipe follows...
briam: traditional greek roasted vegetables
- Total Time: 1 hour 35 minutes
- Yield: Serves 6 or more
- Total Time: 1 hour 35 minutes
- Yield: Serves 6 or more
- 1 1/4 lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick)
- 1 1/4 lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about 1/4-inch thick)
- Salt and pepper
- 2 tsp/ 3.6 g dried oregano
- scant 1 tsp/1.2 g dried rosemary
- 1/2 cup/ 35 g chopped fresh parsley
- 4 garlic cloves, minced
- Early Harvest Greek extra virgin olive oil
- 1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
- 1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you'll want to cut the onion in half first, and then slice)
- 1 1/4 lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick)
- 1 1/4 lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about 1/4-inch thick)
- Salt and pepper
- 2 tsp/ 3.6 g dried oregano
- scant 1 tsp/1.2 g dried rosemary
- 1/2 cup/ 35 g chopped fresh parsley
- 4 garlic cloves, minced
- Early Harvest Greek extra virgin olive oil
- 1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
- 1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you'll want to cut the onion in half first, and then slice)
INSTRUCTIONS
- Preheat oven to 400 degrees F. Place a rack in the middle.
- Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
- Grab a large round pan or skillet. Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.
- Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
- If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
- Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven, uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated.
- Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil.
- Preheat oven to 400 degrees F. Place a rack in the middle.
- Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
- Grab a large round pan or skillet. Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.
- Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
- If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
- Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven, uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated.
- Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil.
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