Honey Mustard Chicken Salad

The honey mustard flavor of this salad is so amazing, so delicious and makes a perfect salad.

The original recipe also included corn and avocado. I left off corn because the family and I didn’t think it went well with strawberries. We did not add the avocado, since we are not big fans of it.

We were also not sure about how the strawberries would taste with honey mustard, but we went with it because we have been surprised by interesting combinations before.

Next time I would definitely do the corn and not the strawberries. Like we thought the strawberries and honey mustard didn’t go well together, in our opinion. The recipe will list all ingredients and you can decided which ones you want to use. I can’t wait to make again with the changes!

Honey Mustard Chicken Salad

Ingredients:

Honey Mustard Dressing

• 1/2 cup whole grain dijon mustard
• 2 green onions, thinly sliced
• 3 tablespoons olive oil
• 1 1/2 tablespoons honey
• 1 tablespoon white balsamic vinegar
• black pepper, to taste

Salad

• 1 pound boneless skinless chicken breasts
• 1 tablespoon canola oil
• black pepper, to taste
• 4 slices turkey bacon, cooked and crumbled
• 1 head romaine lettuce, chopped
• 1 1/2 cups quartered strawberries
• 1 avocado, halved, seeded, peeled and sliced
• 1 cup roasted corn kernels

Directions:

1. In a medium bowl, whisk together the dijon mustard, green onions, olive oil, honey, vinegar and black pepper. Place 1/3 of the mixture into a resealable bag. Cover the bowl and place the remaining 2/3 mixture into the refrigerator until ready to serve the salad.
2. Add the chicken to the bag and seal. Combine the chicken and the dressing. Marinate the chicken in the refrigerator for 2-6 hours, turning the bag occasionally.
3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
4. Remove the chicken from the marinade and season with black pepper. Add the chicken to the skillet and cook until golden brown, about 5-7 minutes. Turn the chicken over and cook on the other side until golden brown and completely cooked, about 5-7 minutes.
5. While the chicken cooks, place the lettuce in a large bowl. Top with the bacon and desired toppings.
6. Once the chicken is done, allow to rest for 5-10 minutes and then cut into bite sized pieces and place on top of the salad.
7. Pour the reserved dressing over the salad and toss to combine. Serve immediately.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 474
Total Fat		27g
Saturated Fat		3.6g
Trans Fat		0g
Polyunsaturated Fat		1.9g
Monounsaturated Fat		14.8g
Cholesterol		75mg
Sodium		866mg
Total Carbohydrates		34.5g
Dietary Fiber		7.4g
Sugars		14.2g
Protein		24.8g
Calcium		12.8%
Iron		14.7%
Potassium		703mg
Vitamin A		272.6%
Vitamin C		73.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.

Read more ...

Make Again Monday: Tater Tot Waffle Jalapeño and Bacon Grilled Cheese

 

This is one of those "cheat" meals. It is most definitely not healthy and I most definitely could not just eat a 1/4 of it. When I plan to make this, I always make it after a long run and eat it as a brunch. That way when I eat the whole thing I do not feel as guilty since I just burned a ton of calories.

I try hard to eat healthy, but then I find and make meals like this which make it so hard. I try to live by the motto of everything in moderation, but delicious food like this make it so hard.

To see the recipe and original post click here.

Enjoy!!!

Read more ...

Rhubarb Oatmeal

 

I absolutely love rhubarb! The problem is it can be hard to find. So if I ever find it in the store I will buy a bunch and make as many recipes as I can. I might even try freezing some so I can use you throughout the year. First I need to find some more because the store only had a little bit this time.

The sweet brown sugar oatmeal pairs perfectly with the tart rhubarb and crunchy almonds. So yummy and a healthy way to use rhubarb instead of my usual baked goods I make with rhubarb.

Rhubarb Oatmeal

Ingredients:

• 1 1/3 cup 1/2 inch pieces of diced rhubarb
• 1 tablespoon granulated sugar
• 1 tablespoon water
• 3/4 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup old fashioned rolled oats
• 1 tablespoon brown sugar, packed
• 1 tablespoon sliced almonds

Directions:

1. Preheat the oven to 400º F.
2. In a baking dish, stir together the diced rhubarb, sugar and water. Roast in the oven for 15 minutes or until the rhubarb is tender. Stir in the vanilla extract and set aside.
3. In a medium saucepan, over medium-high heat, bring the milk to a boil. Add in the oats and stir constantly until they are thickened and have absorbed all of the milk, about 5-7 minutes. Remove from the heat and stir in the brown sugar.
4. Transfer the oatmeal to a bowl and top with the roasted rhubarb and almonds.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 433
Total Fat		8.4g
Saturated Fat		2.3g
Trans Fat		0g
Polyunsaturated Fat		1.2g
Monounsaturated Fat		1.1g
Cholesterol		10mg
Sodium		212.2mg
Total Carbohydrates		69.7g
Dietary Fiber		6.7g
Sugars		39g
Protein		20.8g
Calcium		45.7%
Iron		15.3%
Potassium		1065.9mg
Vitamin A		13.3%
Vitamin C		23.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Pastry Affair.

Read more ...

Apple Bacon Cranberry Kale Salad

 

We had a couple of weeks where the weather was beautiful and warm. So, of course I got excited and planned some salads to make. But in true midwest fashion it got cold again. Oh well, this salad is kind of a fall salad with the apples and apple dressing so I guess it worked with the cold weather.

As I was eating this salad, I went to the recipe and saw the pictures with the almonds on the salad and realized I forgot them, whoops. I guess I will just have to make this again in the fall and add the almonds.

Apple Bacon Cranberry Kale Salad

Ingredients:

• 6 cups chopped kale
• 1 large gala apple, red and chopped into bite size pieces
• 2/3 cup cooked and crumbled bacon
• 1 cup almonds, roughly chopped
• 1/3 cup crumbled queso fresco
• 2/3 cup dried cranberries

Apple Dressing

• 4 tablespoons apple cider vinegar
• 1/2 cup apple juice
• 1 tablespoon dijon mustard
• 2 tablespoons honey
• black pepper, to taste
• 1/4 cup olive oil

Directions:

1. Wash and pat dry the kale. Remove the stem from each kale leaf. Chop the kale leaves into bite sized pieces. Pour a few drops of olive oil into your clean hands and and massage the kale leaves until they are dark in color and tender. Place the kale into a large bowl.
2. On top of the kale, add the apple, bacon, almonds, queso fresco and cranberries. Toss to combine.
3. In a mason jar, add in all of the apple dressing ingredients. Place the lid on the jar and shake very well to combine the ingredients.
4. If salad will all be consumed in one meal, pour the dressing over top of the salad and toss to combine. If there will be leftover salad, pour dressing over individual servings. Place lid on mason jar and store dressing in the refrigerator, shaking well before serving again.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 581
Total Fat		36.6g
Saturated Fat		8g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		11.9g
Cholesterol		47.5mg
Sodium		554.3mg
Total Carbohydrates		52.4g
Dietary Fiber		18.5g
Sugars		26.3g
Protein		15.1g
Calcium		27.1%
Iron		9.5%
Potassium		425.2mg
Vitamin A		0.1%
Vitamin C		58.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from eatwell 101.

Read more ...

Make Again Monday: Spicy Chicken Caesar Club Chicken Sandwich

 

The flavor of chicken caesar salad in a spicy, crunchy chicken sandwich. Normally I do not like caesar dressing because of the anchovies in the dressing, but this has a homemade dressing I do not have to worry about those little fish and I get to enjoy the delicious sandwich.

To see the recipe and original post click here.

Enjoy!!!

Read more ...

Copycat Portillos Chopped Salad

 

When I lived in the Chicago area, I loved the restaurant Portillos. Their Italian beef sandwiches are the best, with the spicy giardiniera pepper mix. I have made a copycat recipe of that sandwich I love and miss so much. Whenever I went to the restaurant I always ordered the sandwich, never tried anything else. Well, now I can try their famous salad.

I had to make some changes to the salad and could not make a true copycat version for several reasons. The grocery store was out of red cabbage, so I did not use it and that made my kids happy since they do not like cabbage. The store was also out of ditalini pasta, so I used elbow instead. The original uses gorgonzola cheese, which is similar to blue cheese and nobody in my house likes blue cheese, so I used queso fresco, which is a crumbly cheese like gorgonzola or blue. Definitely a salad I will make again hopefully next time I can use cabbage and the correct type of pasta.

Copycat Portillos Chopped Salad

Ingredients:

• 1 cup ditalini pasta
• 2 cups cooked cubed chicken breasts
• 6 slices turkey bacon, cooked and crumbled
• 2 1/2 cups chopped romaine lettuce
• 2 1/2 cups chopped iceberg lettuce
• 3 cups chopped red cabbage
• 2 large tomatoes, diced
• 3 stalks green onions, chopped
• 15 ounces gorgonzola cheese

House Dressing

• 1/2 cup olive oil
• 1/4 cup white balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon granulated sugar
• 1/2 teaspoon oregano

Directions:

1. Cook the pasta according to the package directions to al dente. Drain and rinse with cold water.
2. In a large bowl combine all of the salad ingredients.
3. In a mason jar, add in all of the dressing ingredients. Seal the jar and shake vigorously to combine well.
4. If you do not plan to have leftovers, pour the dressing over top the salad and toss to coat. If you will have leftovers, serve dressing on the side so the lettuce does not get soggy in the refrigerator.

Enjoy!!!

Nutrition Facts
Servings: 5
Amount Per Serving
Calories: 786
Total Fat		53.5g
Saturated Fat		19.7g
Trans Fat		0g
Polyunsaturated Fat		1.7g
Monounsaturated Fat		2.2g
Cholesterol		132mg
Sodium		1025.7mg
Total Carbohydrates		32.2g
Dietary Fiber		4g
Sugars		10.9g
Protein		43g
Calcium		67.9%
Iron		13.1%
Potassium		761.1mg
Vitamin A		17.5%
Vitamin C		58.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Contained Cuisine.

Read more ...

Raspberry Cold Brew with Raspberry Cold Foam

I have been on quite the journey with coffee. It started in college with an occasional gas station coffee to stay awake and study. Followed by a very occasional cappuccino at a coffee shop. Then I was introduced to flavored ground coffee, thank you sister-in-law. Then I discovered I like latte's better than cappuccinos, followed by learning to make my own latte's at home and eventually iced coffee at home and then making my own cold brew. Now I am a full coffee addict and start everyday with a mug of coffee.

I have learned when making cold brew coffee, or even if you buy it at the store, it is like a coffee concentrate that needs to be diluted with water. How much water you dilute it with will depend on how strong the cold brew coffee is and how strong you like your coffee. It took me lots of playing around to find the right ratio for me and I still sometimes adjust the ratio when making my recipes.

Raspberry Cold Brew with Raspberry Cold Foam

Ingredients:

• 1/2 cup raspberries, fresh or frozen
• 1/4 cup granulated sugar
• 3/4 cup cold brew coffee
• 3/4 cup water
• 1 cup milk

Directions:

1. In a small saucepan, over low heat, add in the raspberries and sugar, stirring to combine. Stir the mixture often until the raspberries are broken down and a syrup like consistency.
2. Using a sieve over a small bowl, pour the raspberry into the sieve and press down on them with the back of a spoon until only the seeds remain in the sieve. Discard the seeds.
3. In a large glass add some coffee ice cubes or regular ice cubes and pour in the cold brew, water and 1 tablespoon for raspberry sauce.
4. In a glass measuring cup pour in the milk and stir in 1 teaspoon of raspberry sauce. Use a milk frothed to foam the milk. Pour the milk over the coffee and drizzle 1/2 teaspoon of raspberry sauce on top.

Enjoy!!!

Notes:

If you want your raspberry sauce a bit sweeter, you can add more sugar.

I used all of the raspberry sauce in this one coffee.

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 299
Total Fat		2.5g
Saturated Fat		1.5g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		10mg
Sodium		135.7mg
Total Carbohydrates		64.2g
Dietary Fiber		2.2g
Sugars		61.5g
Protein		8.7g
Calcium		26.4%
Iron		1.6%
Potassium		539.5mg
Vitamin A		10.5%
Vitamin C		12%
*Nutritional information will vary depending on the brands you use.

*Adapted from Drip Beans.

Read more ...

Raspberry Ice Cream

I have been on a mission to clean out the freezer and use the food items in it. My freezer is at capacity and I need to stop stocking up on sale items and start using them. I had some half and half and heavy cream left over from some recipes and a bag of frozen raspberries. Now that they weather is warming up it only made sense to make some ice cream. Delicious creamy raspberry ice cream.

Raspberry Ice Cream

Ingredients:

• 1 1/2 cups half and half
• 3/4 cup + 1 1/2 tablespoons granulated sugar
• 1 1/2 cups heavy cream
• 1 1/2 tablespoons vanilla extract
• 3/4 pound frozen raspberries, thawed

Directions:

1. Place freezer safe container, for storing the ice cream, in the freezer.
2. In a large bowl, add in the half and half and 3/4 cup sugar. Whisk until the sugar is dissolved. 
3. Add in the heavy cream and vanilla, whisking just until combined.
4. In a food processor or blender, add in the raspberries and 1 1/2 tablespoons sugar, purée.
5. Place a mesh sieve over the ice cream base bowl and pour the raspberry purée into the sieve. Using the back of a spoon, push the purée through the sieve to strain out the seeds. Discard the seeds and stir the raspberry purée into the ice cream base until well mixed.
6. Pour into an ice cream maker and churn according to manufacturer's directions.
7. Remove storage container from freezer and transfer the ice cream into it. Put the lid on the container and freeze.

Enjoy!!!

Notes:

You can use fresh raspberries instead of frozen.

Read more ...