Category Archives: Salad

Break up Mediterranean Yogurt Chicken With Greek Salad

Why is this a break up dish? Its a breath bomb, that will let a fellow down easy, while letting him know at the same time there will be no room, for a post break up snog, nookie, or any variation of that. It lets him know politely that you still want to be friends, but the kind that don’t touch. Now don’t you worry your pretty little heads, Kris and I are just fine, but after I chopped up an onion and a bulb of garlic for this meal, I laughed to myself, realizing I would be permeating garlic for the next week.

I used goat yogurt, because I wanted to show all of you, that there are many kinds of yogurt. Not just that Greek paste, that leaves a weird layer of white yogurt smegma around your mouth, and destroys the planet, one overly thick spoonful at a time.

4 large chicken breasts tenderized (you can use your break up fists for this…. or a mallet… either way..)

16 oz goat yogurt

6 cloves of garlic minced

1/2 a purple onion minced

1 tsp garam masala

1/2 cup finely chopped parsley

1/2 cup finely chopped cilantro

The juice and zest of 1 lemon

salt and pepper

1 grated Persian cucumber

Salt the chicken and set it aside. Combine the yogurt with the garlic, onion, cilantro, parsley, lemon, garam masala, and lemon. Split it in half, saving one section for dipping later (add the Persian cucumber to that one). Put the chicken into a zip lock bag, pour in the other half of the yogurt, and set it aside for at least an hour to soak up all of those tasty tasty flavors. Once you are ready, remove the chicken breasts And either grill them or fry them for approximately 5 minutes each side (depending on thickness) The more you use your break up fists, the thinner it will be….

For the salad

I hate salad. This is all guess work by the way…who measures things for a salad…. hang your head. Salad is supposed to be fun and creative.

2 finely chopped hearts of romaine

half an onion finely sliced

two large fistfuls of cherry tomatoes

2 pealed Persian cucumbers sliced

1/2 a cup kalamata olives

10 chopped up slices of salami

6 to 10 marinated artichoke hearts

feta cheese

For the vinaigrette

half a cup olive oil

half a cup white balsamic

1/2 tsp salt and pepper

3 cloves of garlic

1/4 cup sun dried tomatoes

1/2 cup finely chopped basil

Combine all of these ingredients in a blender and push puree. Spread liberally over your salad, and enjoy your new found freedom.

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A Radically Red Radicchio Beet and Quinoa Salad

One of my favorite couples got married last weekend, the wedding was amazing,  and their dinner menu was phenomenal. When the salad came out, after the first bite, my boyfriend quietly whispered in my ear, “Can you make this for me?”. So I made this little bad boy from what I could remember.

Radicchio is bitter. I’ve done many stupid things in my day, and because of those stupid, stupid things, I’ve learned to combat certain flavors, like bitter, or spicy. The sneaky trick is sweet and salty, and sour. I find that a combination of them really does the trick. That is why I made a honey vinaigrette to make it tasty again.

2 cups of red or tri-color quinoa

1 finely chopped head of radicchio

one can of sliced beets

1/2 a thinly sliced red onion

4 very thinly sliced radishes

one blood orange with skins removed

1 tsp salt

juice of one lemon

Rinse your quinoa, and put it in a small pot with 4 cups of water. Add in the lemon and salt, bring it to a boil for 1 minute, reduce it to a simmer and let it cook for 15 more minutes. Remove the quinoa from the heat, spread it out over a large dish and cool it in the fridge for 20 minutes while you prep the rest of the salad. Once the quinoa has chilled, mix it with the rest of your ingredients, add a bit of salt and pepper, and serve it with the vinaigrette.

For the vinaigrette

1/4 cup olive oil

1/4 cup white balsamic vinegar

2 tablespoons honey

Bring out a jar with a lid. Add these 3 ingredients, and shake it like a bad puppy until its completely mixed. TADA Vinaigrette!

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Blue Cheese Steak, and a Very Complimentary Salad

Steak Sunday! So maytag blue cheese salad is amazeballs. Whats even more amazeballs is serving it up with a blue cheese steak! One thing  I learned a little too late in life, was that steaks, pies, cakes, pretty much everything, needs a second to sit, absorb its own juices, and think about where it went wrong in life to lead up to the point, that it got into this situation. I realize that 90 percent of this recipe is setting things aside and waiting for them to flavor themselves. It probably totals about 50 minutes of cooking and waiting for things to be more delicious. I’m sorry. Don’t wait if you want, but it won’t be as tasty, and I’ll think you’re a Neanderthal. (…Neanderthals are cool too.)

homer

2 steaks, pick your poison

sea salt

lemon pepper

1/4 cup unsalted butter

2 tsp minced chives

1/2 tsp horse radish

2 tbs blue cheese crumbles

1 tbs lemon juice

1 onion, sliced

12 oz mushrooms

olive oil

Cover your steaks in olive oil, and salt them. Set them aside for 30 minutes. Take the butter, chives; horse radish, blue cheese, lemon juice, salt, and whisk them together. Set that aside. Saute the mushrooms and onions until lightly browned, place those in a bowl, and in the same pan, fry your steaks on both sides to your preferred doneness. Remove them from the heat, set a tablespoon of your flavored butter on them, and let them sit for 10 minutes.

For the salad

2 hearts of romaine

1/4 cup almond slivers

1/4 cup blue cheese

2 hard boiled eggs, sliced

blue cheese dressing

pepper

Top your lettuce with the eggs, blue cheese, almonds, and pepper. Spread a little blue cheese dressing over the top, and TADA! Salad! But you didn’t need me to tell you that right?

Serve those steaks atop your mushrooms and onions and have a very enjoyable steak Sunday!

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Ringing in the New Year with Healthy Steak Salad. Sort of. Shut up, Its Scrumptious!

 

Don’t worry, this health kick won’t last a week. I just figure, everyone is making new years resolutions, lose weight, get in shape, eat better… This tasty salad is in the very least a low carb treat! I’m not doing that Paleo crap though. Cave men died in their 30’s. As for me I’m not making any New Years resolutions. I’ll just continue to try to better myself as every human should. Best of luck to everyone in 2015.

Steaks

2 New York Steaks (I’m a purist for this, Salt, pepper, olive oil)

Cover the steaks in a bit of olive oil. Salt and pepper both sides, let it sit for 30 minutes, and pan fry or grill on both sides until its cooked to your favorite doneness. Let it sit for 10 minutes after cooking, and slice into strips.

 

For the Dressing

1 cup sour cream

1 tbs horse radish+ to your taste.

Juice of a wedge of lemon

2 cloves finely chopped garlic

1/4 cup finely chopped chives

1/2 tsp salt

pepper

Mix all of this together, and set it aside for 30 minutes to let the flavors meld together.

Salad fixings

spinach

arugula

1/4 cup finely sliced onion

1 cup cherry tomatoes

4 finely sliced radishes

1/2 a sliced and pealed cucumber

1/4 cup of pine nuts

A smattering of Gruyere cheese

Pepper

Set this up however you want. Salads are very personal. Like mac and cheese or spaghetti or underwear brands. I pop everything on top of the spinach and arugula. Don’t worry, it will mix itself.

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Caprese salad. My go to summer day dinner

Sometimes when its hotter than hell out, the idea of turning on the oven makes you have serious reservations about your own sanity, I turn to my simple favorite, caprese salad. It has 5 main ingredients, and I’ve never had someone turn me down once that put that flavor combination in their mouth, and it takes about 2 minutes to make.

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2 tomatoes

1 log of fresh mozzarella ( I get mine pre-cut because I’m lazy)

1 cup fresh basil leaves

1/4 cup olive oil

2 tbsp balsamic vinegar

Fresh herbs (I usually do parsley oregano and thyme, but it changes almost every time I make it.)

salt, pepper

Cut your mozzarella up into bite sized pieces.  Thinly slice up your tomatoes, and remove your basil leaves from the stems, and gingerly arrange them on a plate and sprinkle it with salt and pepper. Lastly finely chop up your herbs and place them in a bowl with your oil and vinegar, then pour them over you salad. Fin.

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