Apple Pecan Chicken Salad

After enjoying a salad much like this at a local restaurant on occasion...we began having a copycat version at home.  Apples and spicy pecans combined with chicken and greens and a vinaigrette dressing make a delicious full-meal lunch.  Pick up a rotisserie chicken at the grocery store...or throw a few chicken breasts on the grill.

Apple Pecan Chicken Salad

• 8 cups mixed greens or baby spinach
• 1/3 cup sliced red onion
• 1/3 cup crumbled blue cheese (or feta)
• 1 Granny Smith apple, chopped (or add some chopped red apple for colour)
• 1/2 cup spicy sugared pecans* (recipe below)
•  1 1/2 cups rotisserie chicken, skin removed and cut into bite-size pieces 
• Apple vinaigrette dressing* (recipe below)

1. Layer greens, onion slices, blue cheese, chopped apples and spicy pecans on a salad plate.
2. Top with chicken pieces.
3. Drizzle dressing over salad to taste.

Dressing:

• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• 2 tablespoons maple syrup
• 1 1/2 tablespoons Dijon mustard
• salt and pepper to taste

1. Place dressing ingredients in a small jar.  
2. Put on lid and shake.

Spicy Sugared Pecans:

• ½ cup white table sugar
• 2 cups pecan halves
• generous pinch cayenne

1. Heat sugar, nuts and cayenne in heavy medium skillet over medium-low heat, stirring occasionally with wooden spoon. 
2. After several minutes, the sugar will begin to look sticky...and then begin to melt.  Stir continually, coating the nuts with the melted sugar.
3. When sugar is completely melted and turned amber in colour, remove from heat  and spread nuts on a foil lined pan. 
4. Allow to cool and break into pieces. 

 

Greek Tomato and Feta Dip

It can't get much simpler than this!  There is no cooking involved...just a little preparation and assembling.  We are enjoying fresh tomatoes from our local greenhouse and this is a great way to serve them when friends drop by.

• 1/4 cup olive oil
• 3-4 small tomatoes, chopped (Roma or other firm tomatoes)
• 4 green onions, sliced
• 8 oz. crumbled Feta cheese
• 2 teaspoons Greek seasoning, to to taste*
• 1 baguette, sliced in serving size pieces

1. Drizzle olive oil on a large platter.
2. Scatter the chopped tomatoes over the olive oil.
3. Sprinkle on the sliced green onions.
4. Top with crumbled Feta cheese.
5. Sprinkle the Greek seasoning on top.
6. With a spoon, carefully combine ingredients.
7. Serve with sliced baguette.

*It's the Greek seasoning that makes the dish.  It can be found in the spice aisle of any grocery store under a variety of brand names.

Try it.  You'll like it...and so will they!

 

Avocado Egg Salad Sandwich

Who knew...that avocado and pesto paired up so nicely with eggs?  We do now.  It's a great combination!
 

• 6 eggs, hard boiled and diced
• 1/4 cup salad dressing or mayonnaise
• 3 tablespoons pesto
• salt and pepper to taste
• 1 ripe avocado, peeled and chopped
• baby spinach leaves
• tomato slices
• 4 sandwich rolls (ciabatta, kaiser, or submarine rolls)

Combine eggs, dressing, pesto and salt and pepper in a mixing bowl.
Stir in avocado pieces gently.
Serve egg salad on sandwich rolls together with spinach leaves and tomato slices.

Banana Split Dessert

Banana Split Slice was a favorite dessert of ours decades ago.  The original recipe had a layer which was heavy on butter and included raw eggs.  I've switched it up a little and it now has a cream cheese layer.  The maraschino cherry on top has been replaced by strawberries.  Those who sampled my updated version of the old favorite gave it a thumbs up. 

Crust:

• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham wafer crumbs
• 2 Tablespoons brown sugar

Filling:

• 12 oz. / 375 g cream cheese, softened
• 1 cup icing sugar
• 1 1/2 cups whipping cream 
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons vanilla
• 19-20 oz. can crushed pineapple, well drained*
• 4 bananas, sliced
•  1 box instant vanilla pudding, 4 serving size
• 1 1/2 cups milk
• Hershey's chocolate sauce
• chopped peanuts
• strawberries

1. Combine butter, graham wafer crumbs and sugar.  Press into a 9" x 13" pan.  Bake at 350°F for 10 minutes.
2. Whip cream until thick.  Sprinkle with sugar and add vanilla.   Continue to beat until peaks form. Set aside.
3. Cream together cream cheese and icing sugar.  Mix in half of the whipped cream.  Spread mixture over graham cracker crust.
4. Spread crushed pineapple over cream cheese layer.  
5. Arrange banana slices evenly over the pineapple.
6. Combine pudding mix with milk and mix until blended and beginning to thicken.  Spread over banana layer.
7. Spread remaining whipped cream over the top.
8. Refrigerate for at least 4 hours. 
9. Before serving, drizzle with chocolate sauce, sprinkle on peanuts and  top with sliced strawberries.

* Reserve the pineapple juice and soak the banana slices in it before adding to the dessert to prevent browning.

Serves 15.

Gluten-free version: Use a gluten-free crumb base (such as this) or use the recipe as given substituting 1 1/2 cups crushed almonds for the graham cracker crumbs or buy the commercial gluten free graham wafer crumbs.

Smartie Cookie Pizza

It is simply a giant cookie...also called a cookie pizza or a cookie-cake.  It's a fun dessert for all ages...is easy to transport to a party or picnic and fun to give as a gift.  Write a message on it with icing and serve it for any occasion!

Ingredients:

• 1 cup butter or margarine
• 1 1/2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups semi sweet chocolate chips
• Smarties or M and M's to decorate

Instructions:

1. Preheat oven to 350° F. 
2. Line a 14-inch round pizza pan with a circle of parchment.
3. Cream butter and sugar with mixer until smooth. 
4. Beat in the eggs and vanilla. 
5. Add flour, baking soda and salt together. Mix until smooth.
6. Fold in chocolate chips.
7. Put the dough into the pizza pan and press it into a circle...leaving a generous 1 inch gap around the rim.
8. Press smarties into the top...as desired.
9. Bake on center rack for 20 minutes or until cookie is golden and set.

 

Crunchy Baked Chicken Tenders

We had chicken dinner on Sunday.  It looked nothing like the Sunday chicken dinner that I grew up with...with no stuffing, no mashed potatoes and no gravy. But there were delicious strips of lean chicken breast...moist and tender on the inside with a crunchy topping.  And while they were baking...I baked a pan of potato strips alongside.  In twenty minutes time, we had a healthy plate of chicken strips and oven fries in the comfort of our own home.  That is fast food at it's finest!

• 1 1/2 pounds chicken tenders (chicken breast strips)
• 1 cup buttermilk
• 1/2 teaspoon crushed red chili pepper
• 1/2 teaspoon garlic salt
• 1 1/2 cups panko bread crumbs
• 1 cup grated parmesan cheese
• 1/2 teaspoon salt 
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon black pepper

1. Mix buttermilk, crushed peppers and garlic salt together in a shallow dish (like a pie plate) and add chicken tenders...turning pieces to coat.  Cover and set aside to marinade for one hour or overnight.
2. Combine panko bread crumbs, parmesan cheese, salt, cayenne and pepper.  
3. Drain chicken tenders and roll in the bread crumb mixture, pressing to coat on all sides.
4. Bake on a rack (cooling rack) that has been placed on a baking sheet at 450°F for 15-20 minutes or until golden.

Serve immediately alongside oven baked fries, fresh veggies and dips of your choice. (Ranch and honey mustard pictured above).

Cauliflower Cheesecakes

We have a new favorite vegetable side dish over here...cheesy cauliflower cakes.  They are delicious, nutritious...and come with a bit of heat.  Try them.  I think you'll like them!

• 1 medium-sized head cauliflower
• 1/2 cup shredded cheddar cheese 
• 2 eggs, beaten
• 1/2 cup Panko bread crumbs
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/4 teaspoon salt 
• 1 tablespoon olive oil

1. Cut cauliflower into florets and cook  until tender (8-10 minutes).
2. Drain.  Mash cauliflower while warm.  
3. Cool slightly; then stir in cheese, eggs, bread crumbs and seasonings.
4. Heat olive oil in non-stick skillet over medium heat.
5. Form the cauliflower mixture into patties (about 3 inches in diameter).
6. Cook until set and golden in colour...about 2 minutes per side.