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Monthly Archives: June 2018

Fruity Chicken Salad

Even though they are relatively a cheap place to eat, I still like trying to cut corners on spending as little money as possible. I like coming up with my version of how I make something you buy at a fast food restaurant. It’s healthier, cheaper and probably taste better than the original. Here, I will share my Fruity Chicken Salad sub. This is a recipe where you can put your own creativity into what ingredients you like in your sub sandwich.

Ingredients

12-16 oz can chicken

1/2 cup grapes (red, green or both)

1 celery stalk

half onion

1/2 cup mayo

1 peach yogurt cup

1 tsp rosemary

2 tbsp dill

1/4 cup green peppers

1/2 cup of raisins, cranberries & almonds

spinach

black olives

hot pepperjack cheese

cucumbers

In a large mixing bowl add the can chicken drained. Chop your onions, celery and green pepper small and add to chicken. Add the fruit mix with almonds in along with the grapes. Add the mayo and peach yogurt and mix well with the ingredients. Add the dill and salt and pepper to season. Don’t skimp on the dill, it gives the salad a nice flavor after it’s been in the refrigerator. The longer in the fridge the better tasting. Choose your favorite bread. I use any kind of bread but if I’m making subs, I will use an Italian loaf or french bread. I cut the loaf in half then slice the half separating the top and bottom. I use two slices of pepperjack cheese to line the bottom bread then top with my cold chicken salad. You are ready to dress you sandwich. I like lots of black olives, spinach and cucumbers lined neatly across the sandwich. You can choose whatever toppings for your sandwich according to your taste. I don’t use any other dressing on mine because the mayo and peach yogurt is enough but you can. Fold the sandwich together and you have fruity chicken subs.

Presenting a Vegetable Tray

1. Color

Be as generous as you can with the visual sense. Remember that most people will choose their meal by the way it looks. With vegetables you have nature’s creativity by your side. Choose as many different colors as you can: red tomatoes, pink reddish, green lettuce, yellow pepper, purple eggplants, white horseradish and orange carrots. When arranged with taste, you’ll see a rainbow displayed before your eyes.

2. Love

Yes, indeed! Love what you’re doing, every moment of it, and everyone will enjoy it. From the plate you’re choosing to display the vegetables on, to the sorts you buy from the market, you must feel enthusiastic every step of the way. Cut them with care and let your creativity take hold of you when preparing the tray, play with colors and texture, don’t bother to follow some “rules” you read or heard about. The best way for you is what comes from your heart. People have a six sense and will perceive the feeling you put into it; they will feel attracted to your vegetable plate like bees are to honey.

3. Dressing

Choosing the right dressing to dip the vegetables into can be a little difficult. You can try something special and fancy to surprise your guests, but this can be tricky if you are not a greatly experienced cook. The one thing that will not fail you is garlic sauce, with or without sour cream. Alternatively, you can have a lighter dressing, for people who don’t fancy garlic that much. Try an easy mixture of salt, oil, vinegar and spices that would season the vegetables just the right way.

Make Blackened Steak Salad

Your steaks should be sliced into small strips and laid out on a plate. Smother the steaks in your Cajun blackening sauce. Flip them over and smother the backside. Then place the steak strips into a re-sealable plastic bag and pour the remaining Cajun blackening sauce into the baggie. Seal the bag and place in refrigerator for approximately two hours.

When you’re ready to make your salad (and after 2 hours of marinating the steaks), you’ll want to place the steak strips into the broiler. They will cook fast, so keep an eye on them (anywhere from 4 to 5 minutes per side). Cook them to your preference.

While the steaks are in the broiler, you’ll need to make the dressing. Once again, you’ll need to crush the garlic and let it sit before mixing it with the other ingredients. Crush the 4 peeled garlic cloves into a small bowl and let sit for at least 10 minutes. While you’re waiting on the garlic, combine the other dressing ingredients into a bowl and mix thoroughly (lemon juice, Worcestershire sauce, Dijon mustard, Tabasco sauce, and olive oil).

Check your steaks! If they’re cooked to your liking, remove them and place on a plate and set them aside.

Mix together the 4 cloves of crushed garlic and the salad dressing.

Next, prepare the salad. Remove your chilled romaine lettuce from the refrigerator and tear it into bite-size pieces and place into a large bowl. Add the garlic croutons, parmesan cheese, and sliced cherry tomatoes. Next, pour in the salad dressing and toss the salad until dressing is thoroughly mixed with the lettuce.

Prepare four plates with an equal amount of salad. Slice the steaks into small pieces and layer the tops of the salads with equal amounts of steak, and enjoy!

The listed ingredients are enough to serve four people.

Blacked Steak Marinade:

1 / 2 cup of extra virgin olive oil

3 teaspoons of Cajun style blackening seasoning

1 peeled garlic clove

4 tenderloin steaks (6-8 ounces each, trimmed of fat)

Salad Dressing:

4 peeled garlic cloves

3 tablespoons of lemon juice

1 tablespoon of Worcestershire sauce

1 tablespoon of Dijon mustard

1 / 2 teaspoon of Tabasco sauce (or equivalent)

1 cup of extra virgin olive oil

Salad:

2 heads of romaine lettuce (rinsed and chilled)

10 cherry tomatoes (rinsed and cut in half)

2 cups of garlic croutons

1 / 2 cup of Parmesan cheese

Making a Healthy Salad

Take in Lots of Vegetables

Below 25 calories in every serving, fresh veggies are an ideal add on to any kind of salad. To vary the nutrients it is best to vary your ingredients, you will be able to have a good amount of vitamin c, fiber, folic acid, antioxidants and potassium. Do avoid vegetables which are covered with mayonnaise or having been fried. Your salad recipes with chicken may include peppers, cauliflower, radish, onions, cucumbers, shredded carrots and broccoli.

Include some Brown Rice

Including brown rice in your salad makes you feel full for a longer period of time and it will add a distinct taste to it. Brown rice is high in complex carbohydrates and fiber that will improve your energy levels and gives your body the nutrients that it requires to function properly.

Include Protein Rich Foods

One of the ideal ways to make a tasteful salad which keeps you full for longer hours is to include protein rich foods like chicken breasts, bean, tuna fish, lean steak or shrimp. You may likewise include green soybeans, boiled eggs, baked tofu, or low fat cheese. By including these ingredients, you will be able to convert your salad into a healthy complete meal.

Make Use of Homemade, Raw Dressings

Rather than loading your salad with commercial sauces and dressings in saturated fat, experiment and create your own dressings. You may use additional canola oil, virgin olive oil, flax seed oil, lemon juice, avocado, yogurt or apple cider vinegar. If you prefer a cheese dressing, you may use low fat mayonnaise, crumbled blue cheese, white vinegar, garlic powder and parsley. Create a healthy homemade dressing by making a simple grapefruit and shallot dressing. This dressing provides a good amount of vitamin C and A. You can replace mayo with a yummy avocado-yogurt dressing. This tasteful Greek yogurt is best over crisp vegetables and fruits.

Include Herbs and Spices

Put some new flavors to your salads by putting herbs and spices like parsley, basil, cumin, mustard, flavored vinegar, curry, coriander and others. A tablespoon of chopped green olives or toasted nuts could be added.