Archive for April, 2010
I decided to make a salad the other night with ingredients on hand. It sounded so good in my head. And I knew I was going to want to share this with you. But one camera is hiding. And the other camera was full and didn’t want any more food. And I was in too much of a hurry to delete the pictures. And my camera phone is broken so I couldn’t even resort to that.
So, I am going to do something very old-fashioned. I am going to just give you a recipe with very little commentary. And I am going to ask you to do something very old-fashioned as well. Read without pictures. I’m sorry, I know this is horrible but I didn’t want to not share at all!
This salad was delicious. It was a filling salad. It would be a good entertaining salad. It’s a good, “I have leftover chicken that I don’t know what to do with” salad. Even Baker Man went back for seconds – so it is a Man-Friendly Salad. I mean, it has bacon after all.
Bag of baby spinach
½ lb of bacon
3 small apples – I used fuji
1/3 large onion, about 2/3 cup chopped
2 cooked chicken breasts cubed
Grated cheddar cheese – optional
Honey Dijon dressing
Start by cooking your bacon. While your bacon is cooking, rinse your spinach and let it dry. Then chop your onion. Core and roughly chop your apples.
Set your bacon on a paper towel to drain. Lightly cook the apples and onions in the bacon grease. You want them to be warmed through and just starting to soften. And you don’t have to use the bacon grease if you don’t want too – it just adds a little bit of flavor but you could skip that and make this slightly more healthy.
As for the chicken, I had left over chicken so I sliced it cold and tossed it in the salad. You could grill, bake, broil, sauté, fry, or cook it just about any way you want to and add to the salad. Or you can buy pre-cooked. The point is, cooked chicken, cut bite size, hot or cold.
Mix all of the prepared ingredients into a bowl and toss. Grate cheese into the salad if desired. Or cube cheese. Cubed brie would be delicious in this salad though I used cheddar. Both work with the other ingredients – just in different ways. Serve with Honey Dijon Dressing.
TOTAL PREP TIME – About 10 – 15 minutes (not including chicken cook time)
Remember the Chicken with Garlic Cream Sauce I wrote about last week? Well I wasn’t done there. We needed a side dish and I had the garlic out already so, we got garlic vegetables!
This is a ridiculously easy dish to make. I make variations of it all the time because it is quick, and I can add some extra flavor to appease the large child living in my home who doesn’t like to eat his veggies. That would be my husband for any of you wondering.
First, cut any veggies you have in the house. That night we had onion, green peppers and zucchini. I went for the “chunk” size. Don’t dice or mince. You could use carrots, any variety of bell pepper, potatoes, squash, or whatever else you think sounds good. Spread your cut vegetables onto a pan.
Once it is all mixed together, pour the mixture over the vegetables. I tossed everything just to make sure the butter sauce was distributed evenly. If you don’t want to melt the butter on the stove, you can get the same effect in the microwave.
You can see I used quite a bit of pepper.
Bake at 350 degrees for a few minutes. Watch the vegetables and pull out when they are done to your liking. You have options here. You can leave them in just long enough for them to warm, all the way to the point where your onions are starting to crisp.
Remove pan from oven, and serve. Our breath stunk for days after that meal but it was so worth it!
Some variations. Sometimes I just drizzle with oil and season with salt and pepper instead of melting butter. Sometimes, I spray the pan with Pam and just sprinkle seasonings over the veggies and don’t even bother drizzling oil. Sometimes I use red pepper or Italian seasoning instead of garlic. I think you get the point. This is easy and can really be altered to your liking.