Category: Chicken Salad

A Chicken in Every Pot:  Recipes to Stretch that Bird and Other Stuff to Soothe the Soul

A Chicken in Every Pot: Recipes to Stretch that Bird and Other Stuff to Soothe the Soul

I’ll admit there’s a lot of anxiety around COVID-19 and some of it is justified. It’s not just that a frightening virus is making its way around the world, but also that our cornerstones feel as if they’re crumbling. Schools closing, sports on hold, people hunkered down, groceries tight, churches live streaming their services, restaurants and stores shuttered, long-planned trips and weddings postponed. 24-hour news cycle repetitions without meaning to, frighten us a la 9-11 and more. We’re missing being with the people we love and like — if we’re staying home more as we’re advised — and that’s a hard row to hoe, friends, despite it being for our own and the common good. Feels a little like a world war to me, though of course it’s not. Right?

So first a little about what I’m thinking for staying sane, in touch, and active. Because we need that to be able to cook! — for sure. Next, a couple of ways I’m using odds and ends in my kitchen this week–just for ideas about wasting NADA. Then, I’ll get to that chicken and lots of ideas for cooking–and if that’s your first priority, scroll down immediately. Read on…

Continue reading “A Chicken in Every Pot: Recipes to Stretch that Bird and Other Stuff to Soothe the Soul”
Lemon and Garlic Chicken with Parmesan Vegetables–How and Why to Roast a Whole Chicken at Home this Week!

Lemon and Garlic Chicken with Parmesan Vegetables–How and Why to Roast a Whole Chicken at Home this Week!

While chicken often tops the list of dinner ingredients in the U.S., (“Winner, winner, chicken dinner!” or “A chicken in every pot!”) it doesn’t take much to figure out those meals today are often based on ubiquitous, tasteless boneless chicken breasts instead of the flavorful cage-free chickens Herbert Hoover supposedly wanted for us. The American obsession with huge chicken breasts (hmph) is a sad one and continues for many reasons–one being it’s easy to not remember where meat comes from if you only have a slab of it and no fat, bones, joints, tendons, guts, or skin. I’ve had more than one adult student who, faced with putting a whole chicken (already cut up, by the way) in a skillet to brown for a tasty fricassée, admitted they had never before handled a chicken with bones. I, on the other hand, almost never buy boneless breasts, though I’ll admit I adore boneless thighs for everything from sandwiches to chili. There are several reasons–the main one being the taste factor–but here’s the critical other one. Because we demand outrageous and overwhelming numbers of inexpensive low-fat, protein rich boneless breasts (just try to buy bone-in breasts in today’s market) compared to other parts, chickens today are often–though not always– raised in incredibly poor and horrific conditions by inhumanely treated workers. How’d that come to be???

Continue reading “Lemon and Garlic Chicken with Parmesan Vegetables–How and Why to Roast a Whole Chicken at Home this Week!”
20 Main Dish Salads to Continue Your Healthy January Adventure

20 Main Dish Salads to Continue Your Healthy January Adventure

{print recipe for Kalamata Egg Salad with Charred Red Peppers}

If you’re not trying to get healthy this month, you might still want to read this week’s post featuring main dish salads.  Even if all you managed to accomplish was to clear out your entire cellar’s store of Pinot Noir but skipped every red, green, and silver Hershey’s kiss you encountered (and so didn’t gain an ounce in December), you could drum up interest in hefty, heart-warming and filling whole meal salads–if nothing else but to figure out what to do with leftover steak (leftover steak?!), those couple of lonely pork chops, an oh-so-sad single portion of salmon, one languishing chicken breast with wing attached, or perhaps only a drawer full of vegetables and cheese with little else to recommend them but a poached egg or two and maybe a bottle of Sauvignon Blanc.

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Cooking with Addie:  Chicken Chopped Salad with Blue Cheese Ranch

Cooking with Addie: Chicken Chopped Salad with Blue Cheese Ranch

            

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  Watch for upcoming kids’ recipes!

Earlier in the spring, my Facebook friend, cooking student, and More Time supporter/follower Emily Nolan and I talked a little about a summertime cooking class for her daughter Addie (below), who’s a girl very interested in food, nutrition, caring hospitality, and the cooking process itself.

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In fact, Addie had attended one of my Healthy Living Cooking Classes at First Congregational Church, Colorado Springs, last year–something I hadn’t remembered!  (By the way:  Emily’s a an Online Health and Fitness Coach should you need one– pic below.)

Continue reading “Cooking with Addie: Chicken Chopped Salad with Blue Cheese Ranch”

38 Power Foods, Week 3 — Avocado– Chicken-Guacamole Salad

38 Power Foods, Week 3 — Avocado– Chicken-Guacamole Salad

                                                                     Chicken-Guacamole Salad with a Big Squeeze of Fresh Lime… 

If you live in the part of world where it’s summer, this is your dinner.  Because it’s just too hot to cook nearly anything.  Grill up a few chicken breasts at a time and you’ll have plenty for this meal and tomorrow’s, too.  (Chicken tacos?  Chicken salad sandwiches?)  This guacamole couldn’t be better or easier:  chop up a simple pico de gallo and stir it into avocados.  Some cut-up or sliced chicken, greens, some lime?  You’re already eating.   Buy your avocados a couple of days ahead and let them ripen on the counter or in a paper bag if your grocery doesn’t carry ripe avocados.   Try this:


  
chicken-guacamole salad                             3-4 servings

  • 1/2 cup fresh cilantro, chopped roughly, divided
  • 1/2 cup fresh green pepper, chopped in 1/2″ pieces
  • 1/4 cup red sweet pepper, chopped in 1/2 ” pieces
  • 1/2 jalapeño, minus seeds and veins, very finely minced (for more heat, use the whole pepper)
  • 1/4 cup red onion, minced
  • 1 cup roughly chopped tomatoes
  • 2 ripe avocados,  peeled, seeded, and roughly chopped
  • 1 cup cooked rice seasoned with a light sprinkle of salt and pepper
  • Kosher salt, freshly ground pepper
  • 1 Lime, cut in half  (Cut one of the halves into slices)
  • 2 chicken breasts, grilled and chopped
  • 2 cups baby spinach leaves
  • 1/2 cup sharp cheddar grated

Mix cilantro through tomatoes in a large bowl, reserving 2 T cilantro.  Stir in avocados.   Mix the reserved 2 T cilantro into the cooked rice and add the rice to the guacamole salad. Season with salt and pepper. Taste and adjust seasoning. Squeeze half of the lime over the salad. Add chopped chicken breasts and spinach and stir gently. Sprinkle with cheese. Serve mounded, with a piece of lime on each plate to use at table.

Cook’s Notes: Don’t even have the energy to chop, stir, or cook?  Buy a roasted deli chicken and pre-made guac for an even easier meal.  Many shops now sell freshly-made pico de gallo or salsa.  The packages of microwave rice would work well for this dinner and would cut both time and kitchen heat.

Wine?  Not.  It’s time for a margarita or a beer.  (Ok,  Sangria,  Riesling or an Oregon Pinot Blanc if you have to have wine.) 

Dessert?  Lemon sorbet. 

about avocados from the California avocado commission

                                                                                                                                                                                         courtesy ca avocado commission

Calories, yes.  Cholesterol, no.

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

Avocados and Cardiovascular Disease

Cardiovascular disease is the leading cause of death in the United States, but a healthy diet and exercise plan may help reduce your risk of developing the life-threatening illness.
The American Heart Association (AHA) Dietary Guidelines recommend a diet that has at least five servings of fruits and vegetables, contains up to 30% of calories from fats (primarily unsaturated) and is low in saturated fat, cholesterol, trans fats and sodium while being rich in potassium. Avocados can help you meet the AHA dietary guidelines because they have both monosaturated and polyunsaturated fat and contain potassium.

 

  Want more avocado recipes?

If you liked this, you might like other avocado recipes like  Shrimp Cobb from More Time at the Table

or

Pico de Gallo Halibut on Warm Rice Salad with Bacon Pintos from More Time at the Table

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Every Friday for the foreseeable future, I’ll be blogging one of the 38 healthiest ingredients from POWER FOODS : 150 DELICIOUS RECIPES WITH THE 38 HEALTHIEST INGREDIENTS by the editors of Whole Living Magazine. 

38 Power Foods is a group effort!   Stop by these other blogs and see what they’re cooking each week as we team up to bring you some of the healthiest cooking available:

Jill – SaucyCooks 

Sarah – Everything in the Kitchen Sink
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As we go along, I’m guessing we’ll get some other writers involved.  If you’re interested in joining the gang writing each week, get in touch with Mireya from My Healthy Eating Habits:  Mireya@MyHealthyEatingHabits.com

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two-dog kitchen and around the ‘hood
  first three taken with my iphone

Sweet Peas next door in front yard
My hydrangeas from the west garden
South garden hostas in bloom

 

All the toys are mine, you see.  Right?

 

Sing a new song,
Alyce