lunch

In the Kitchen – Kale Salad

The other day… I found the Gelson’s Kale Salad recipe on Pinterest and was inspired to make something similar for lunch… I’m not always a huge fan of raw kale – without a tangy enough dressing… it can taste like green dirt. So the version I concocted below is heavier lemon + vinegar than usual.

Kale Salad

1 bunch Kale

1-2 Carrots – julienned

1/4 Cup Sunflower Seeds

2 oz. Goat Cheese (optional)

Lemon Mustard Vinaigrette 

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Coarse Dijon mustard
  • 2 tablespoon white wine vinegar
  • 1 medium garlic clove, minced
  • Coarse salt and freshly ground black pepper & salt to taste
  • 1/2 cup extra-virgin olive oil

In a small bowl whisk together garlic, lemon juice, mustard, and vinegar; season with salt and pepper. Slowly whisk in oil until emulsified.

 

Anyone tried making Kale Chips? We’re sort of on a Kale Kick over here…

 

 

In the Kitchen: Shannon’s Grilled Chicken

Guys… I’d give Shannon credit if I actually knew her. This recipe was published in the Church of the Incarnation Parish Cookbook as “Shannon’s Almost Famous Grilled Chicken” …Famous… maybe not. Delicious. Absolutely. Marinade works wonderfully for bone-in-skin-on breasts (legs, thighs, etc. if you’re into that sort of thing), tenders or boneless skinless breasts.

Shannon’s “Almost Famous” Grilled Chicken

Marinade for 12 tenders or 4 breasts

  • 3 Cloves of Garlic, peeled & crushed
  • 1 1/2 tsp. Salt
  • 1/3 c. Brown Sugar
  • 3 T. Stone Ground or Coarse Mustard
  • 1/4 c. Apple Cider Vinegar
  • Juice from 1 Lime (or 1 tsp. bottled)
  • Juice from 1/2 Lemon (1/2 tsp bottled)
  • 6 T. Olive Oil
  • Cracked Black Pepper to taste

Marinate in airtight container or Ziploc bag 8 hours or overnight.

Grill breasts 4 min on each side on medium setting depending on thickness of breasts.

Best grilled but in a pinch can be baked on a raised rack for 20 min at 350 degrees.

Thank You Shannon Bradford, whoever you are. A stranger enjoying your chicken so much that they blog about it… makes it famous in my book!

{Guest Post} In the Kitchen: Chicken Spring Rolls

The Original Momma Meg Does it again…

Chicken Spring Rolls

Makes 6 Rolls

  • 1 1/2 Cups Roasted Chicken, Sliced
  •  4 Green Onions
  • 1 cucumber
  • 1 stalk celery
  • 1/4 Cup Peanuts
  • 1/4 Cup Cilantro
  • 1/4 Cup Mint
  • 6 Spring Roll Wrappers
  • Hoisin Sauce
  • Soy Sauce
  • Red Chili Paste

– Prepare fresh ingredients: Julienne green onions, cucumber, and celery. Rough chop cilantro and mint.

– Cover a shallow dinner plate with water then moisten spring roll wrappers one at a time according to package instructions (submerge for around 3-5 seconds)

– Begin by adding Hoisin and Red Chili Paste according to taste preference,then add chicken, veggies + herbs.

– Fold ends first, then roll (like a burrito!)

Note: This makes a really fun “build your own” meal… but also fun to serve ready to eat, especially if you’re entertaining.

In the Kitchen: Chicken Florentine Salad with Orzo

This salad serves well on any occasion. Substantial enough to be a main course, Chicken Florentine Salad with Orzo makes a perfect luncheon or shower salad.

Chicken Florentine Salad with Orzo

Serves 4-6

4 Cups Spinach leaves thinly chopped

3 Cups Cooked Orzo, chilled

2 Cups Roasted Chicken Breast,  cubed

1/4 Cup Chopped Sun Dried Tomatoes

1/4 Cup Pine Nuts

1/4 Cup Sliced Black Olives

2-4 Tbsp Brianne’s Blush Wine Vinaigrette

Cracked Black Pepper, to taste

 

Cook Orzo in salted water 8-10 minutes (or per instructions). Refrigerate to cool.

Chiffonade spinach leaves. Mix spinach, chicken, and chilled orzo with olives + sundried tomatoes.

Toss in Pine nuts.

Dress + Serve

 

Note: Cut back on the dressing for a healthier alternative – it’s just as tasty! This salad, unlike many others, keeps well dressed for a few days.

Brianna’s Home Style Blush Wine Vinaigrette

Image From Here

 

Just in case you were considering using another dressing and were needing some more justification. (I know how it is… not wanting to add another bottle to your precious refrigerator space.) It’s also delicious in a simple cucumber + red onion salad.

 

In the Kitchen: Fourth of July

It never really hits me that summer has arrived until the 4th of July. I find myself saying “I’m not ready for summer as it gets warmer and warmer… then BAM! Summer is here; full effect. 100 degree + temps, mosquitos, and outrageous electricity bills. Summer is NOT my favorite part of living in the great state of Texas but somehow I’ve survived it. Wanted to share a few of my favorite summer-time recipes. Keep Cool + Stay Happy!

Gazpacho Soup

Serves 6

(From the Kitchen of Mary Lou McElyea… respectfully altered by Me)

Gazpacho Soup

1 “Family-Size” Can Campbell’s Tomato Soup

1 “Family-Size” Can Water

1 12oz Can of V8

6 Tbsp Olive Oil

4 Tbsp Red Wine Vinegar

2 tsp Minced Garlic

1/2 tsp or more Cayenne Pepper

1 Large Cucumber, Chopped

1 Red Bell Pepper, Chopped

1 Orange/Yellow Bell Pepper, Chopped

3 Stalks of Celery, Chopped

2-3 Large Tomatoes, Chopped

2T Green Onions, Chopped

2-3 Avocados

1/2 Cup Sliced Black Olives

 

Mix liquid ingredients.

Add cayenne and garlic.

Add vegetables, stir well and chill for at least 4 hours.

Notes: Veggies should all be chopped at roughly the same size and on the small side… you want to be able to get a variety with each bite. Also – Keeps in the fridge for about a week. I usually add the avocado one bowl at a time if I’m just making a batch to have in the fridge.

Like a liquid salad, this is the perfect summer-time lunch paired with a chicken salad sandwich or bagel chips for dipping.

 

 

Peach Cobbler

Serves 8

Peach Cobbler

Combine and Toss together:

8 Cups Peaches (ripe, peeled and sliced)

1/2 Cup Sugar

1/2 Cup Light Brown Sugar

2 t. Lemon Juice

1 T. Vanilla Extract

1 t. Cinnamon

Pinch of Salt

Topping

1 Cup Flour

3/4 Cup Sweetened Coconut

3/4 Cup Sugar

3/4 Cup Coarsely Chopped Pecans

1/2 t. Baking Powder

1/4 t. Salt

1/2 Cup. (One Stick) Butter, cold, cubed

1 Egg (beaten)

In a separate bowl, combine dry ingredients, coconut & pecans. Use pastry cutter or two knives to cut in the butter. Should look like peas & sand when combined. Mix in one beaten egg. Mixture will be quiet gooshy. Put peaches in a 2 qt baking dish, add topping in small blobs on top.

Bake at 375 degrees for 45 minutes.

(Note: Good idea to place a cookie sheet on the rack below to catch the bubbly goodness that you don’t want to be cleaning off the bottom of your oven.)

Serve with Vanilla Ice Cream.

Featured Image From Here