Honey Mustard Chicken Salad

Honey Mustard Chicken Salad

I love, love, love a yummy chicken salad recipe and this is one of my absolute favorites. This recipe is my take on the chicken salad featured at a small gourmet cafe I worked at years ago. I warn you this salad can become very addictive! 🙂

Serve on a sandwich or over mixed greens.

 

Honey Mustard Chicken Salad

2 Boneless, skinless chicken breast, cooked and diced

3 Celery stalks, chopped

2 c. Red grapes

1/4 c. Green onion

1/4 c. Parsley, chopped

1/2 c. Pecans, chopped

1 c. Mayonnaise

1/4 c. Honey

2 – 4 Tb. Dijon mustard

1 tsp. Garlic powder

1/2 tsp. Black pepper

 

In large mixing bowl, combine mayo, mustard, honey, garlic and black pepper.

Add chicken, celery, grapes, green onion, parsley and pecans.

Chill and serve.

Honey Mustard Chicken Salad

Cream of Chicken and Wild Rice Soup

 

Cream of Chicken and Wild Rice Soup

 

Cream of Chicken and Wild Rice Soup

Olive oil or Butter

1/4 c. Leeks, small dice

1/4 c. Red onion, small dice

2 Tb. Garlic, minced

1 Tb. Tarragon

1 Tb. Thyme

1 tsp. Garlic powder

1/4 tsp. Coriander

1/4 tsp. Cayenne

1/4 Black Pepper

1/4 c. Tapioca flour

3 – 4 c. Rice  milk, plain

3 – 4 c. Chicken stock

1 1/4 c. Carrots, small dice

1 1/4 c. Celery, small dice

1 c. Wild rice, dry, cooked

2 c. Chicken, cooked

1/4 c. Fresh parsley, chopped

1 c. White wine

Sea Salt to taste

If you make your stock and cook your chicken together, you save time and gain a richer, more pure flavor to your soup broth. Stock is SO easy. Or you can use a good store bought kind( I use Pacific Natural foods).

 

Chicken Stock

 

 

Chicken Stock

 

Into a medium large stock pot, throw any vegetable odds and ends that you have. The ends from the celery, carrots and onions for the soup. Add a few tablespoons of any fresh herbs you have on hand and 1tsp. of a couple of your favorite dried herbs as well. Don’t forget to season with salt and pepper as well. Add one skin on, bone in chicken breast. Cover with water and simmer until chicken is done. Continue simmering vegetables until well cooked. Strain broth. Set chicken aside to be diced when cool.

 

 

Leeks and Red Onion

 

Heat 2 Tb. oil in soup pot to medium high heat. Add leeks, onions, garlic, herbs and spices.

Saute until translucent, add 2 Tb. more oil and dust with tapioca flour. stir continuously and begin adding 1 c. rice milk.

Continue stirring rice milk into flour and onions. As mixture thickens add more rice milk.

Mix in carrots and celery. Add 3 c. broth.

Bring to a low boil. Add diced chicken and wild rice.

Add desired amount of rice milk and/or stock, white wine and salt.

Reduce to medium or medium -low. Maintain low simmer until vegetables are tender.

Serve with Naan or English muffins.

 

 

Cream of Chicken and Wild Rice Soup

 

Simple Sweet Chili Pepper Saute

I’ve been making this recipe since my first restaurant job. It recipe was used to serve some of our more health conscious customers. I’ve made this recipe many times because it’s simple, full of flavor and can be very healthy when ground turkey or buffalo are used. I usually use ground turkey, but my bf is not a fan. This time I have used a rich combination of ground lamb and beef. Another option would be to use ground pork or chicken. I like to use red, yellow and orange bell peppers, but this time I only had green and yellow. Sauteing the small chopped peppers really bring out their sweetness. I guess these are either Green Bay Packer or Oregon Duck colored (whichever you prefer ) peppers. 🙂

Feel free to make this dish your own. Use your favorite vegetables and meats. Serve it in tacos,  inside roasted peppers or acorn squash or on top polenta.

Bell peppers and Yellow squash

Simple Sweet Chili Pepper Saute

2 c. brown rice, cooked

1/4 lb. ground lamb

1/4 lb. ground beef

1/4 c. leeks, diced

2 Tb. garlic, diced

1/2 c. celery, small chop

1 red bell pepper, small chop

1 yellow bell pepper, small chop

1 orange or green bell pepper, small chop

1 yellow squash, small/med chop

1 Tb. chili powder or to taste

1 tsp. thyme

salt & pepper to taste

olive oil

* add minced red chilies or jalapenos if you really want some heat!

Brown the meat with celery and leeks.

Heat large saute pan to high heat. Add about 2 Tb. olive oil.

Once oil is hot add celery and leeks to pan.

Saute about 2 minutes, until slightly translucent.

Add meats to pan and brown. Add chili powder, thyme, salt & pepper.

Add peppers and squash and finish cooking.

Serve over cooked brown rice.

Add spices and vegetables.

 

 

Risotto Verde

 

Risotto Verde

 

Mmmm. Risotto. I love risotto. I perfected my risotto skills while I was working at a meal assembly business called The Cooking Cupboard. Every now and then, we would have a risotto on the menu. Our customers favorites were the Spring Vegetable or Portabella mushroom (recipe coming soon). I would make so much risotto at a time, it was amazing. There were times, I’d have up to six  5 quart pans on the stove, filled to the brim with creamy risotto.

This particular risotto came to be with just the ingredients I happened to have on hand. I served it with some gluten free Li’l Bites Smoked Sausages from Beeler’s Natural Ham ( http://www.beelerspurepork.com) and homemade gluten free flat bread (recipe coming soon).

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