Wasabi Chicken Salad

Do you know what frustrates me the most?  I'm going throughout my day thinking of all kinds of creative things to post about but when I finally sit down to actually write up a blog post my mind goes blank.  Does this happen to you?  Maybe it's because I have so much to share that I don't even know where to start.  Sometimes I can sit down and just start typing and it all comes together.  Sometimes I  sit down and just stare at the pictures I posted and the only thing I can think to add is the recipe.  This just won't do.  I realize that you all visit my blog to be inspired.  To laugh at my hilarity.  Is that even a word?  Hilarity.  That's a funny word.  Especially if you sit there and say it over and over again.  Hilarity, hilarity, hilarity, hilarity, hilarity.  Maybe it just looks funny.  HILARITY.  HILARITY.

Hmmm, maybe this isn't one of those posts to feel inspired by.

Do you know what inspired me for this recipe?  Wasabi.  I don't know about you but I'm a freak for Wasabi.  I'm always looking for ways to add it to my recipes.  This night in particular I had a stroke of geniusness.  Why not add wasabi to some chicken salad?   I had 2 huge grilled chicken breast leftover and some roasted red peppers that needed to be used up. 

Let's find out what Dee came up with!

Wasabi Chicken Salad
Yield: 4 servings

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Ingredients:

• 2 large grilled chicken breasts or 4 small ones - you could also use rotisserie chicken
• 1/2 cup to 1 cup Veganaise or mayonnaise depending on how wet you like your chicken salad
• 1 roasted red pepper, roughly chopped
• 4 teaspoons wasabi powder
• 1 - 2 teaspoons Sriracha chili sauce or more depending on how hot you like it
• 1 teaspoon soy sauce
• about 6 grapes, chopped
• ground black pepper

Instructions:

1. Shred chicken breasts with a fork.  Add remaining ingredients and mix it up.
2. Place on a bun and eat.

Cooks Note:  Feel free to get creative here.  That's the fun thing about chicken salad.  You can add or omit anything you like to fit your taste.  Red onions would be fabulous in this dish if that's your thing.  Omit the red peppers or the grapes.  Add almonds or walnuts.  Go crazy!

Recipe by Dee at Deelicious Sweets

Let's have a little discussion for a moment.

During our Vegan Venture we discovered Veganaise.  It's one of the items that has stuck around for the long haul.  We have discovered that it's so much better than mayonnaise in flavor.  Have you tried Veganaise?  Do you like it better than mayonnaise?

Ambrosia or Five Cup Salad

Ambrosia sounds really fancy doesn't it?  Said in a haughty old woman voice - "Yeees Muffy, we are serving Ambrooosia at our paaarty."

All the while it's so far from fancy it's not even funny.

Of course you could always serve it up in fancy little dishes and eat it with your pinky up.

Ambrosia
Yield: 6 servings

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Ingredients:

• Approximately 3 cups of mini marshmallows
• 1 cup mandarin orange segments, approximately 3 or 4 mandarin's
• 1 cup chopped fresh pineapple
• 1 cup sweetened flaked coconut 
• 1 cup Cool Whip
• Garnish: Toasted coconut or toasted chopped pecans

Instructions:

1. Place the ingredients in to a bowl and mix well.  Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving. 

Cooks Note:  There are so many ingredients you could add to this to make it to suit your family.  You could add drained maraschino cherries, bananas, grapes, you name it!

Autumn Fruit Salad - Guest Post

Well, well.  Look what we have here.  A guest poster!  Meet Laura Jeanne from A Healthy Jalapeno.  I'm sure the majority of you already know Laura Jeanne.  If not, well, sit back, grab a cuppa Joe and a muffin and settle in your lounger for a nice little read.  She is sharing her Autumn Fruit Salad that I want a big 'ole bowl of like right this minute!

If you're looking for me, well I can be found on her blog!  Yes, we are guest posting on each others blogs on the same day.  Isn't that just the cutest thing you have ever heard of? 

Take it away, Laura Jeanne!

What a crazy, crazy week it has been.

Hi everyone, my name is Laura Jeanne and I am the girl behind A Healthy Jalapeño . Thinking back, I am pretty sure I have been following Dee's blog ever since I started blogging. I met her originally through our facebook pages and after seeing her adorable design button and deeelicious recipes, what was a girl to do but stalk her every post.

I started blogging almost a year ago, not because I am a good writer and not because I was a good cook... actually it was quite the opposite. I had moved in with my boyfriend about 2 years ago and Mr Italian was such a great guy that he cooked for me all the time. I haven't exactly had the best track record for fabulous dishes so when I started 'trying' it was quite comical. Come check out the full story of how this little lady brought a little spice into her life.

So back to this crazy week. The boy and I were on vacation in Vermont over a week ago, a beautiful trip... only to come home to a Noreaster in CONNECTICUT. Our town got hit with over 17" of snow, tree's and powerline damage as far as the eyes could see and power out for over 6 days {brrr}. Not all too exciting to come home to after a nice little vaca away. So after finally getting our power back, 4 loads of laundy, 3 dishwasher runs and lots and lots of garbage from cleaning out our fridge, I was finally able to sit down, relax and have a little fun writing up my guest post with this amazing Autumn Fruit Salad.

Today I am sharing with you a fruit salad that more than caught my eye when I saw it. A few weeks back I was playing through all my cooking app's on my iphone when I found this salad. It had fruit, with all fruits in season for the fall, and it looked moderately easy to throw together... that's a winner for me. The dressing on this salad was delicious but to not drown out the salad I eyeballed how much I was going to add to the fruit so feel free to take my tip and lighten the dressing if you so choose.

The taste was fantastic. I actually made this salad for our friends while in Vermont and they loved it as well. Perfect for a brunch and also would be a fabulous side to a nice grilled or baked chicken. The crunch of the fresh autumn fruits paired with the sweetness in the dressing was a delicious combination.

I hope you all enjoy this recipe and please feel free to poke around my page for tons of other deeeelicious dishes just like this.

Thanks Dee for having me!!!

xoxo

Laura

Autumn Fruit Salad 

Photos by  A Healthy Jalapeño   

Recipe adopted by Taste Of Home

Ingredients 

1-1/2 cups sugar 

1/2 cup all-purpose flour 

1-1/2 cups cold water 

1 teaspoon butter 

1 teaspoon vanilla extract 

6 cups cubed apples 

2 cups halved red seedless grapes 

1 cup diced celery 

1 cup walnut halves 

In a large saucepan, combine sugar and flour. Stir in water until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter and vanilla. Cool to room temperature.

In a large bowl, combine the apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.

Yield: 8-10 servings.

Here's me :)

Whole Grain Rice Salad

Last week I watched Food, Inc. and as if that wasn't enough I started Forks over Knives.  I am now a vegetarian.  Did that happen to you?  My daughter is totally on board with me as she watched both documentaries with me.  That is....until today when we were eating this salad.  She had a revelation so to speak.  A Chick-Fil-A revelation.  "Mama!  We can't eat Chick-Fil-A if we are vegetarians!"  She obviously wasn't fond of the salad I served her for lunch!  Over the weekend we ordered pizza.  We had to get two pizza's a vege supreme for me and Nat and a pepperoni for the boys.  But, last night I made dinner and did it include meat?  No sir!  Luke took one bite of the ravioli and peered inside getting a closer look.  He then realized there was no meat.  "Mama! You are NOT going to not feed me meat!"  Oh yeah, little man!  You watch!  We will see how long it lasts but we are on a good spree so far.

I loved this salad!  Since the cherries are apparently out of season now I bought canned pitted dark sweet cherries from Oregon and drained them.  The dressing for this salad is so pretty and pink!

Whole Grain Rice Salad

by Deelicious Sweets

Keywords: salad vegetarian

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Ingredients (6 servings)

• 3 1/2 cups cooked wild and brown rice - prepared
• 4 handfuls baby spinach, stems trimmed
• 2/3 cup walnut halves - feel free to toast them.
• 1/ 1/2 cups sweet cherries, pitted - I used Oregon canned pitted dark sweet cherries
• 1/2 cup extra-virgin olive oil
• 1/4 cup white wine vinegar
• Fine-grain sea salt
• A few small basil leaves
• A bit of goat cheese, crumbled (optional)

Instructions

Combine the hot rice, spinach, and most of the walnuts in a large bowl. Toss until the spinach wilts a bit.

Make the cherry vinaigrette by combining one-third of the cherries, the olive oil, white wine vinegar and 1/4 teaspoon salt and blending until smooth. Add a generous splash of the dressing to the salad.

Tear the remaining cherries in half and stir most of them into the rice. Taste and add more salt, if needed. Turn the salad onto a platter and finish with the last of the cherries, walnuts, basil, and goat cheese. Serve immediately.

Powered by Recipage

Adapted from Super Natural Every Day

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Servings: 1 bowl

Calories: 452

Total Fat:  17.8 g

Cholesterol:  0 mg.

Sodium:  18 mg.

Protein:  8.2 g.

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Be Still My Heart Potato Salad

Do you know how hard it is to come up with a title for Potato Salad?  One that won't cause everyone to say to themselves "Ugh, really!  Another potato salad!"  Well this potato salad is my favorite thanks to Tyler Florence.  If you're a regular reader (and you should be) you will know my infatuation love appreciation for Tyler Florence.  Am I on a list now?  Are his "people" reading this?  Do they know about my stalking appreciation?  Oh, I hope they do.  If he would like to contact me and thank me for appreciating him so much feel free!  My email address is deelicious.sweets@gmail.com.  I could even give him my personal phone number.  How about my home address?  Would that be more convenient?

Speaking of love and infatuation, my 15 year wedding anniversary was yesterday, the 14th!  Yes, the hubster is aware of my "appreciation" for Tyler Florence and he's okay with it.  It brings good meals to the table and we all know that the way to a man's heart is through his stomach (even if it is another man's recipe).

Be Still My Heart Potato Salad
Yield: 4 - 6 servings

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Ingredients:

• 2 pounds small Yukon Gold Potatoes
• 2 large eggs
• Kosher salt
• 1/2 bunch sliced scallions, white and green parts
• 2 tablespoons drained capers
• 2 cups mayonnaise
• 1/4 cup Dijon mustard
• 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
• 1/2 small red onion, chipped
• 2 tablespoons chopped fresh flat-parsley
• 1/2 bunch dill, chopped
• 1/2 lemon, juiced
• Freshly ground black pepper
• Extra-virgin olive oil, for drizzling

Instructions:

1. Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
2. Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

Adapted from Tyler Florence

Ultimate Coleslaw with Pecans and Spicy Chile Dressing

I would say the ribs post was mighty successful!  I included dessert this week as well.  Did you check out the Summer Peach Cake?  It was absolutely fabulous and one of my commentator's mentioned it would be good for breakfast.  Right on!  My hubby scarfed the last piece down the other morning.  It wasn't pretty! Now you're left wondering what to have as a side dish, huh?  No worries!  I have it right here! Again, thanks to Tyler Florence.  Be still my heart!

Ultimate Coleslaw with Pecans and Spicy Chile Dressing

Yields 6 - 8 servings

1 head napa or Savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, cored but not peeled, and thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped

Dressing
1 Tbsp. Dijon mustard
1 tsp. sugar
1/2 tsp. cayenne
1/2 tsp. ground cumin
3/4 cup low-fat mayonnaise
Juice of 1 lemon
Kosher salt and freshly ground pepper

Leaves from 1 bunch of fresh mint, for garnish

Throw the cabbage, carrots, apples, onion, and pecans into a large bowl.  Mix that with your hands and set aside.

In a small bowl, stir together the mustard, sugar, cayenne, cumin, mayonnaise, and lemon juice until blended.  Season with salt and pepper.  Pour the dressing over the cabbage mixture and toss well to coat.  Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

What sides do you typically make for your bbq's?  Do you find yourself with a sore hand when chopping up all of that cabbage?  Boy I do but it's worth it!

Hope you all have a fabulous weekend!  Look for another side dish tomorrow to round out your bbq!

~ Enjoy!

Sunday Night Dinner

I love a lazy Sunday.  Tinker around in the kitchen, lay on the couch, blog, blog, read blogs, take pictures of your food that you created while tinkering.  You get the picture.  Breakfast was outstanding (even though I wasn't finished with it until 11:00)!  Then came Sunday night dinner.  I have had this one of the menu all week and I decided that it would make a good Sunday night dinner.

Chili Pork Tenderloin
Yield: 6 servings

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Ingredients:

• 1/4 cup honey
• 2 Tbsp. chipotle chili powder
• 1 tsp. kosher salt
• Juice of 1 lime
• 2 pork tenderloins, trimmed (about 1 lb. each) 

Instructions:

1. I made mine in my rotisserie but you can also grill it.  If you are grilling it, preheat your grill to medium-high.  Brush grate with oil.
2. Combine honey, chipotle chili powder, salt, and lime juice in a large resealable plastic bag.
3. Add tenderloin to bag and marinate 10-15 minutes. 
4. If you are preparing this in your rotisserie, just spear the tenderloins on to the spears and pop in your rotisserie for about an hour or until the internal temperature is 150.  If you are grilling - grill pork, covered, flipping and basting with marinade until cooked to an internal temperature of 150, 15-20 minutes.  Remove pork from grill, tent with foil, and let rest 10 minutes before slicing into 1 1/2-inch thick pieces.

Per Serving: Cal 232; Total Fat 8g; Chol 100mg; Sodium 408mg; Protein 31g

Source: Cuisine Lite

Potato and Green Bean Salad with Creamy Cucumber Dressing
Yield: 4 servings

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Ingredients for the Salad:

• 1 lb. red potatoes, quartered
• 4 oz. green beans, trimmed (I used frozen)

Ingredients for the Dressing:

• 3/4 cup seeded, finely chopped cucumber
• 2 Tbsp. mayonnaise
• 2 Tbsp. plain yogurt
• 1 Tbsp. minced fresh tarragon
• 1/2 tsp. Dijon mustard
• Juice of 1/2 a lemon
• 1/2 tsp. each kosher salt and black pepper

Instructions:

1. Boil potatoes in water, 12 minutes.  Add beans, cook 3 minutes; drain.
2. Whisk together mayonnaise, yogurt, tarragon, scallions, Dijon, lemon juice, salt, and pepper for the dressing; add cucumber.
3. Toss dressing with potatoes, beans and eggs.  Serve warm or cold.
4. Feel free to add 2 hard boiled eggs to this dish.  The original recipe called for it but I didn't see that until it was too late.  Also, if you would like to add 2 minced scallions to the dressing, go for it!

Per Serving: Cal 203; Total Fat 10g; Chol 109mg; Sodium 329mg; Protein 6g


Adapted from : Cuisine Lite

I also made Garlic Knots because they are so out of this freaking world savory!  I had left-over Artisan Bread dough and decided to tie some up into knots, let them rest for about 40 minutes.

Melt some butter and add minced garlic, stir it up, brush it on to your knots, sprinkle with dried rosemary and freshly grated Parmesan cheese.

Pop in the oven for about 30 minutes on 350.

~ Enjoy!

Snow, Snow and More Snow

 

Remember yesterday when I didn't want to get out of bed and open the blinds?  This morning my personal, handsome hunk of a barista a.k.a my hubby, brought me my morning coffee and opened the blinds.  I was met by HUGE white flakes heavily falling to the ground.  Alas my spring menu plans still prevailed (insert evil laugh).  Yes, I will overcome you Old Man Winter.  I will not hunker down with my tail between my legs.  I will trudge on through your snow and chilly winds and keep on keepin' on!  In fact, just to spite you, I brought out all of the fruit from my fridge and I created Fresh Fruit with Lime Gastrique.  How does that make you feel?

Winter Hates Us - Bread and Shrimp Skewers with Romaine Salad

Yep, you read that right.  We woke up to snow on the ground this morning!  Snow and what I had on the menu didn't pair well.  Nevertheless, I made it.  I'm a trooper like that.  It was very good but it would have been better if we were sitting on the back porch in the early evening warmth with a Skinny Dip.  Rather, we enjoyed it inside in the warmth of our furnace and a good bottle of Gran Calero - Monastrell 2008.  Sometimes you just have to make do with what you have.

Girl Scout Pot Luck

Natalie had her last Girl Scout meeting last Thursday and they decided to do a pot luck party. I made Colorful Corn Salad and it had just enough Southwest flair but next time, I'm adding Black beans and extra's of the spicy stuff to take it over the top: