Hi, everyone! I know it’s been a long time since my last post. In October, I was diagnoised with diabetes. As a result, in the last few months, I had to focus on my health. I appreciate everyone’s support during this time, and while I am not entirely out of the woods, I am on the path next to the exit after losing 40 pounds from changing my food intake.
To that end, we’ve developed our new direction. We will journey into the depths of the deepest caverns of how to maintain the flavors that we love in comfort foods, while also making the dishes a bit lighter and healthier to enjoy!
We hope you’ll stick with us in this new direction and join us on this adventure! Today, as our launch post, we’ve developed a lighter take on a taco salad, and we are introducing our first video! So grab your spatula, and join us in our new beginnings!
Chicken Taco Salad
1 boneless, skinless chicken breast
1 tbsp cumin
1 tsp paprika
2 tsp chili powder
¼ tsp cayenne pepper
¼ tsp salt
2 cups shredded romaine lettuce
1 cup baby spinach
½ small red onion, sliced into half moons
2 scallions, sliced, omitting white parts
2 limes, juice and zest
6 tablespoons extra virgin olive oil
Preheat oven to 350 degrees Fahrenheit.
Combine the vegetable oil, cumin, paprika, chili powder, cayenne pepper, and salt into a small bowl and mix into a paste. Coat the chicken with the paste and let marinate while the oven is heating or up to overnight (in the fridge if not making right away).
Bake in the oven until the chicken reaches an internal temperature of 165 degrees Fahrenheit, approximately 30 to 35 minutes. Use a thermometer to verify internal temperature.
Take the cooked chicken out of the oven and let rest on a cutting board. Meanwhile, in a large bowl, combine all the vegetables and toss to incorporate them well. In a mason jar, combine the lime juice, zest, salt and pepper to taste, and the extra virgin olive oil. Cover the jar and shake well until the vinaigrette has come together.
Slice the chicken and add to the salad bowl. Dress the salad with the dressing – leftover dressing may be stored in the fridge. Serve and enjoy!
Salads. Let’s be honest, most of us avoid them at all costs. It’s hard to imagine a salad as comfort food, and without bacon, can feel like a throw away at the dinner table. Most salads tend to have the same old ingredients of Romaine lettuce (let’s not even get started on iceberg lettuce), tomatoes and maybe some onions.
Yet, despite this, salads may be one of the most underrated dishes on our tables. With the right ingredients and proper treatment of those ingredients, the boring salad may just become the star of the show, or at least a great supporting role for an entree.
One overlooked trick to salads is roasting the vegetables ahead of time. Here, we are sharing two salads that are great for any occasion. First up, an arugula and fennel salad that can complement great seafood. We served this with our Lobster Boil to great success.
The second salad features roasted beets and watermelon radishes. The roasting of these vegetables provides a depth of flavor that is lacking in their raw or pickled forms, providing for a sweet, earthy taste that can ground any salad. For this salad, we used a simple lemon vinaigrette.
Roasted Fennel & Arugula Salad
1 large fennel bulb
3 cups arugula
1 large tomato, chopped
2 tbsp crumbled goat cheese (optional)
Shallot vinaigrette (recipe follows)
Preheat oven to 400 degrees Fahrenheit. While
the oven is preheating, cut off the top of the fennel bulb and remove any tough
outer layers (you can reserve the tops and use them to make an amazing stock).
Slice the fennel in half, lengthwise and then
slice half moons out of the two fennel halves.
Place on a baking sheet and toss with olive oil,
salt, and pepper.
Place in the oven for 55-60 minutes, or until
fennel is tender with no resistance and fragrant.
Take the roasted fennel out of the oven and
allow to cool. These steps can be done a day or two ahead of time.
In a large bowl, add the arugula, tomato,
roasted fennel and goat cheese. Toss together gently to incorporate well.
Take the dressing and with a spoon, pour some
along the edge of the bowl all the way around. This will allow the dressing to
also seep into the bottom to lead to a better dressed salad. Add another
teaspoon or two over the center of the salad.
Toss gently to dress the salad. Serve
One small shallot, diced
2 tbsp vinegar of your choice (we used a citrus
6 tbsp olive oil
Place the shallots and vinegar in a small bowl with a pinch of salt and pepper.
While whisking, slowly drizzle in the olive oil to emulsify the mixture.
Dress your salad or save for later in the fridge.
Beet & Watermelon Radish Salad
3 medium beets
1 large watermelon radish, sliced into half-moons.
Preheat the oven to 425 degrees Fahrenheit. Meanwhile, place the beats onto a foil packet and lightly coat with olive oil. Close the packet up tightly. On a sheet tray, place the watermelon radish slices and coat with olive oil, salt, and pepper.
Place both the beets and radishes into the oven (they can be on the same sheet tray), and roast for 55-60 minutes. Cook until the beets and radishes have no resistance when tested with a knife. The radishes may be done after 45 minutes depending on how large the slices are and varying oven temperatures.
Once cooked, take out of the oven and allow the vegetables to cool. Once the beets are cool to the touch, peel them. The outer layer should come out easily now. Once peeled, slice the beets into half-moons. Steps 1 through 3 may be done a day or two ahead of time.
In a large bowl, combine the beets, radishes, arugula and parsley. Toss gently. Add the lemon vinaigrette and toss gently again until well incorporated. Serve immediately.