Thursday, April 24, 2014

French Chicken Salad

After my good friend had me make this for my other good friend'a baby shower, it's gotten lots of love. Including for a Point Reyes picnic.

  • 4 chicken breasts, poached
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup small-dice red onion
  • 2 tablespoons red wine vinegar
  • 1 cup small-dice tart apple, such as Granny Smith
  • 2/3 cup small-dice celery (from about 2 medium celery stalks)
  • 2/3 cup mayonnaise
  • 3 tablespoons finely chopped fresh tarragon leaves
Poach chicken, and dice.

Dice all other ingredients and add to bowl. 


Chicken with mustard-wine sauce

So good. With roasted veggies.

4 shallots
12 baby carrots
1 lb red potatoes
2.5 T olive oil
Salt and pepper

Toss all together, spread on jelly roll pan and bake for 30min at 425.

Meanwhile, make the chicken:
1.5 lb chicken breast
1 cup white wine
1 T flour
1.5 cup stock
1 T Dijon mustard
2 T parsley

Heat a cast iron pan with 1 T oil. Season chicken with salt and pepper. Place in pan, brown on each side. Then add to oven with veggies for 10 min or until done.
Return pan to stove, remove chicken or move to side of pan. Wisk in wine and herbs. Boil and scrape pan for 5-8 min. Mix in flour, 1/2 c stock, and mustard-- wisk in. Add rest of stock and parsley. 

Serve sauce over chicken.

Greek chicken

I was in need of a quick chicken dish and an option to use feta! This is an awesome meal and JW said he'd eat it three times a week.

(Here's the original

Greek chicken 

  • 1 1/2 tablespoons butter
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 T capers (You can use artichoke hearts!)
  • 1/2 c red or yellow peppers, chopped
  • 1/2 cup feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • salt to taste
  • ground black pepper to taste


  1. In a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  2. Reduce heat to medium- low. Add capers, chopped peppers, fresh parsley, lemon juice, and dried oregano, to the large skillet. Cook until heated through, about 2 to 3 minutes. Add the feta and cook for another minute.
  3. Season with salt and ground black pepper. Serve warm.

Thursday, April 3, 2014

A new, fantastic taco salad

I found a new recipe for taco salad, I then  barely used it. This was awesome. And fast.

In a skillet, add the following:
3 chopped green onions
3/4 chopped red pepper
2/3 cup frozen corn
1 can drained black beans
1 lime's juice
1 cup shredded chicken (I bought a rotisserie one)
2/3 cup of salsa
1/2 cup shredded cheese
2 t of garlic powder
1 t cumin

While that warms, add the following to bowls:
2/3 cup shredded romaine lettuce
8 tortilla chips (I used small)
1/2 an avocado

Now, add a cup of the mixture from the pan and then top with:
1/4 cup shredded cheese
1 T lite sour cream
1t chipotle Tabasco sauce

Tuesday, April 1, 2014

Tofu Tuesday

I made pasta sauce with veggie crumble and it was great! Yves brand tastes just like meat! 

I sautéed it with garlic, green onion, mushrooms, tomato paste, crushed tomatoes, sugar, oregano, salt and pepper.

Served over spinach pasta and under broccoli...

More carrot cake

So, made more carrot cake. This time, I replaced all the oil with applesauce and it was the bomb. Saved something like 900 calories for the whole cake.

Finally took a photo too!