Rosemary and Walnut Crusted Chicken Salad

I sat and typed this blog last night and I had a hard time focusing on it because we were watching the specials  on 9/11.  It's hard to imagine it's been 10 years.  Almost everyone  I talk to can still remember exactly where they were and what they were doing, including myself.  I had to take a moment to say I will not forget and I will continue to pray for those who are still grieving the loss of their loved ones and the people who continue to fight to keep our country safe.

So let's talk food.  This salad is wonderful! The rosemary and walnuts are a perfect pairing.  This is great on top of a bed of lettuce, as a main dish, or sliced up and placed on top of a big bowl of pasta.  So easy to make too.


Ingredients:
recipe adapted from 4 little fergusons

4 boneless, skinless chicken breast
1 cup walnuts, chopped
2 tablespoons fresh rosemary, chopped
olive oil
salt and pepper to taste
romaine lettuce
cheese of choice ( I used herb and garlic goat cheese, Shredded Italian would be good too.)
Dressing of choice (I used Caesar and it was wonderful. I have also used just balsamic vinegar too)


Directions:


Preheat oven to 350.


Drizzle the chicken breasts with olive oil.  Salt and Pepper the fronts and back of each breast.


In a shallow bowl combine walnuts and rosemary.  Place chicken breast in mixture top side down pressing to coat.  Place in a 9 x 13 inch baking pan coated with cooking spray with top side up.  Repeat with remaining chicken breast.


Bake at 350 for 30 minutes or until no longer pink inside.  Slice and place on lettuce with remaining ingredients.  Drizzle with dressing.


Enjoy!

Tomato and Peach Salad

Happy Labor Day!  I hope you have all had a wonderful holiday weekend.  I sure have!  It's so nice to have my husband and kids all home to spend quality time together.  My husband is ecstatic that College Football has started.  There are lots of things this weekend ushers in.  But mostly it ushers in fall.  I love fall.  I'm always sad to see Summer go though.  This recipe is kind of my last hoopla with Summer food.  I got the tomatoes at a local farmers market.  I had never had purple or candystripe tomatoes before. They were wonderful and less acidic. You can use any tomatoes you'd like.  Fresh tomatoes, juicy peaches, and tangy goat cheese.  The flavors melded perfectly.  It is a wonderful side salad to grilled chicken.  I  could have eaten the whole platter by myself.  This is a cinch to make and it's so pretty to serve too.  I'm looking forward to some fall baking, game day food, and some hearty meals!  Enjoy the rest of your week!

Ingredients:

1/2 cup coarsely chopped pecans
1/3 cup balsamic vinegar
1 garlic clove, minced
2 tablespoons brown sugar
2 tablespoons olive oil
1/8 teaspoon salt
1 large fresh peach, peeled and diced
2 tablespoons chopped fresh basil
2 pounds heirloom tomatoes, sliced
3 ounces goat cheese, crumbled

Directions:

Preheat oven to 350.  Bake pecans in a single layer on a shallow baking pan8 to 10 minutes or until toasted, stirring half way through.

Whisk together vinegar and next 4 ingredients.  Stir in diced peach and fresh basil.  Spoon over sliced heirloom tomatoes; top with crumbled goat cheese and toasted pecans.  Sprinkle with fresh ground black pepper to taste.

Enjoy!

Tarragon and Chive Chicken Salad

Sometimes when you are a stay at home Mom it's easy to eat the leftover PB&J your kids didn't finish. I make an effort at least a couple times a week to make myself something really delicious. This is a staple lunch of mine.  It is so good.  Really creamy, with such great earthy herb flavors.  I have made this much healthier then the average chicken salad.  It's great on a slice of multi- grain bread or on a bed of lettuce.  It makes a perfect brown bag lunch too!


Ingredients:


3 cups cooked chicken
1/2 cup chopped celery
3 tablespoons chopped and toasted pecans
1/4 cup light mayonnaise
1/4 cup plain yogurt ( I use Greek, it's a bit tangier)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
3 tablespoons fresh tarragon, roughly chopped
1 tablespoon chopped chives
salt and pepper to taste


Directions:


Combine all ingredients and toss to coat in a large bowl.  Refrigerate at least an hour. It's even better the next day!


Enjoy!

Blackberry and Baby Greens Salad with Blackberry Balsamic Vinaigrette

This was my lunch yesterday because I knew I was going to have a very decadent dinner. (My husband's birthday cake recipe to come)  This salad is a perfect combination of tangy, tart and savory.  It is so fresh and fruity.  It makes a great lunch or salad to go with dinner.  It's great with some grilled chicken on top too.  The vinaigrette is my part.  It is wonderful!  I am obsessed with goat cheese but if you don't like it, Gorgonzola is a great sub.  

Ingredients:

8 cups baby mixed greens

4 ounces goat cheese, crumbled

1 cup walnuts, toasted

1 pint fresh blackberries

Directions:

Toss together ingredients and drizzle with dressing.

Blackberry Balsamic Vinaigrette

1/2 cup strained blackberry juice

1/4 cup olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Mash blackberries through a fine mesh sieve.  Whisk together blackberry juice and remaining ingredients.

Enjoy!

Filet Wedge Salad

I use to love steak, I mean love. When I was pregnant with my first born I went two weeks past my due date. The Dr. said he was would induce me on a Saturday. The night before I decided I wanted a big juicy steak and baked potato. I guess I felt like it was kind of a last meal sort of thing. So we went out to eat and I stuffed myself. The next morning we headed to the hospital and I was pumped with meds to start the delivery. When the contractions started I got terribly sick. To much to eat the night before and horrible contractions, not a good combination. I did not eat steak again for 10 years. No I am not kidding. When I got pregnant with my 3rd child, a bouncing baby boy, I craved steak so much. I gave in. Man, I'm glad I did! Now I'm back on the bandwagon baby!  I always order this salad at a famous steak restaurant. It's so easy to make at home. Not to mention I get a way bigger portion of steak! I love the combination of steak and blue cheese. I always marinade our steaks in Dale's seasoning. It's a very popular marinade in the south. It has been around for ages. It is really the best! They sell it in supermarkets and I have even seen it in the North! I call it a Filet salad but any cut of steak you like will do. It even gets my husband to eat greens!

Indredients:

Steaks
4 steak fillets
3/4 cup Dale's (Or enough to cover steaks)
1 teaspoon garlic powder
1 teaspoon onion powder
Fresh ground black pepper

Salad
1 head iceburg lettuce
1/2 cup blue cheese crumbles
1/4 cup chopped red onion
4 slices bacon, cooked, crumbled
1 roma tomato, chopped (Or you can use cherry toamtoes)
Blue Cheese dressing
Salt and Pepper to taste

Marinade the steak and the seasonings for at least 30 mins. in a shallow bowl or large plastic bag. Refrigerate until ready to cook. You may grill or bake the filets. If you bake the filets it is best to sear them first (3 minutes on each side) the bake them in the oven until your desired level of doness.

While the steak is cooking assemble the salad. Cut the lettuce into four equal pieces. Top with tomato, red onion, bacon, and blue cheese crumbles. Serve with blue cheese dressing and your juicy steak!

Enjoy!

Notice my husbands wedge is just covered in bacon. =)

Spring Salad with Pistachio- Crusted Goat Cheese

I love this salad. I think it is dreamy. I could seriously eat this everyday. I love how the saltiness of the pistachio contrasts with the tang of the goat cheese and the sweetness of the grapes. I serve it with the Herb Vinaigrette on this site an it is a perfect combination and can be used for an array of different salads or as a marinade too. It is also great served with Poppyseed dressing. This is great as a starter for a chicken or pasta dinner or you can add grilled chicken for a main dish salad. The goat cheese balls are a cinch to make. The salad makes a pretty presentation, making it perfect for guests.  Serves 4.


Ingredients:


1/4  cup  shelled dry-roasted pistachios, finely chopped
1/2  cup  (4 ounces) goat cheese ( I used garlic and herb flavor)
1/4  cup  Easy Herb Vinaigrette

• 1  (5-ounce) package gourmet salad greens or spring lettuce mix
• 1  cup  seedless red grapes, halved
• 1/4  teaspoon  freshly ground black pepper

1. Place pistachios in a shallow dish. Divide cheese into 12 equal portions, rolling to form 12 balls. Roll each ball in the pistachios until well coated. Set pistachio-crusted cheese balls aside.

2. Combine Easy Herb Vinaigrette and greens in a large mixing bowl, and toss gently to coat evenly. Divide greens mixture evenly among 4 salad plates. Top each serving with 1/4 cup grapes and 3 cheese balls. ( I use 5, I'm obsessed). Sprinkle salads evenly with pepper, and serve immediately.


Enjoy!

Easy Herb Vinaigrette

This dressing is wonderful. It is delicious on salads or can be used as a marinade for chicken and fish too. It makes plenty and can be stored in the fridge for up to 5 days.

Ingredients:

9 tablespoons white wine vinegar
1 1/2 tablespoons honey
1/2 teaspoon salt
1 cup canola oil
3 tablespoons chopped fresh basil
3 tablespoons minced fresh chives

Mix together first 3 ingredients in a medium bowl. Slowly whisk in the oil until combined. Stir in basil and chives. Store, covered, in the refrigerator.