Chicken |

Autumn Apple and Curry Chicken Salad

Posted on October 1, 2012 by Terry

I just had the pleasure of chaperoning my son’s kindergarten field trip to a local apple orchard. Look at those delicious red apples! I ate quite a few while walking around and they were quite tasty. While savoring the sweet Autumn flavor it gave me a creative new take on chicken salad I couldn’t wait to try out when I got home.

Apple picking, the perfect fall activity!

Fall is by far my favorite time of year and apple picking is the perfect fall activity for adults and kids alike. It isn’t really the picking for me but all the goodies I get to bake and cook when I get home. This recipe is going to be a fall must have in my house as both my kids and hubby loved it. My hubby isn’t really into savory but he devoured this salad last weekend during a fall hike. It really captures all the wonderful flavors of the fall season. It is a great option for kids lunches or served on endive at your next fall gathering. It is sure to be a crowd pleaser who ever the audience.

Ingredients

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breasts
1/4 cup sliced walnuts, almonds or pecans (I used walnuts)
1/2 cup good mayo or nonfat plain greek yogurt
1 teaspoon curry powder (I love curry and used a bit more to taste)
1/2 cup golden raisins
1 cup freshly picked crisp apples, diced
1/2 cup pears or grapes sliced and diced (optional, you can double the apple if you prefer but I did add the pear:)
Salt and freshly ground black pepper
the juice of one lemon
Mixed greens or crackers for serving

Directions

Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 6-8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered for another 20 minutes. Remove the chicken, cool and dice into 1/4-inch dice.
Toast the almonds, walnuts or pecans in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
In a large bowl, mix together the mayonnaise (or yogurt), curry powder and lemon juice. Fold in the chicken, raisins, nuts and apples and pear (and/or grapes).
Season with salt and pepper (And extra curry if you like it strong like I do).
Serve with crackers or mixed greens and enjoy!

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Posted in Autumn and Fall, Autumn/ Fall, chicken, Cooking/Recipes, Healthy Eating, In the Kitchen Series, Low Carb, Paleo, Uncategorized, Whole Foods | Tagged Apple, Chicken, Curry Chicken Salad, Fall, In the Kitchen, recipes | Leave a comment

In the Kitchen Series: Grilled Tzaktiki Chicken, Tzaktiki Cucumber Relish and Homemade Hummus and Chips

Posted on August 1, 2012 by Terry

Grilled Chicken Tzatiki

This is an excellent summer dish I recently spotted on Pinterest (I think I may need to get some therapy since I am fully addicted to that site). The ingredients are fresh and flavorful and I would definitely serve this at small gathering of friends. This recipe calls for pita bread but you can skip that ingredient if you are trying to avoid carbohydrates.

For more info about this recipe please visit Style at Home.

The yogurt gives this marinade it's tang.

For chicken marinade:

1/2 cup plain yogurt

2 tbsp honey

2 tsp fresh lemon juice + 2 tsp lemon zest

2 tsp hot sauce

1 to 2 garlic cloves, minced

1 tsp dried oregano

1/2 tsp ground cumin

1/4 tsp freshly ground pepper

Pinch salt

4 boneless, skinless chicken breasts

Directions

To prepare chicken marinade, whisk all ingredients except chicken breasts together in a bowl. Combine marinade with chicken breasts in a large zip-lock bag, seal and gently shake to evenly distribute marinade over chicken. Place in refrigerator and chill for 2 to 4 hours.
Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and discard marinade. Grill chicken breasts until cooked through, about 10-15 minutes (each grill is different). Remove chicken from grill, let rest for a few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita (or no pita for those who are following a low carb diet). Serve with cucumber salad and garnish with a little extra yogurt and serve.

For cucumber relish:

This salad works with any meal- it is just fresh, simple and tasty.

1 English cucumber, halved lengthwise and thinly sliced (about 4 cups)

Pinch salt

1 cup seeded, finely diced tomato

1/2 cup finely diced red onion

6 tbsp coarsely chopped and pitted black olives

4 tbsp coarsely chopped fresh parsley

2 tbsp coarsely chopped dill

1 garlic clove, minced

4 tbsp extra virgin olive oil

4 tsp fresh lemon juice

Directions

Lay cucumber slices in a sieve placed over a bowl and sprinkle with pinch of salt. Leave for about 30 to 40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.
Mix all ingredients together and chill in refrigerator for a couple hours.
Serve with Tzaktiki Chicken

Why buy store bought hummus, it is SIMPLE to make and so very tasty.

Ingredients:

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Directions:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

I made my own pita chips by baking left over pita in the oven with olive oil. They were just as good as any bag of chips I have ever purchased and my kids loved them.

: Combining all three recipes created the perfect Tzatiki Platter.

Posted in chicken, Cooking/Recipes, In the Kitchen Series, Low Carb, Paleo, Uncategorized, Whole Foods | Tagged Chicken, cucumber, Hummus, Middle Eastern, Olives, Pita Bread, Tzaktiki, Yogurt Sauce | Leave a comment

My new favorite Salad…..

Posted on March 12, 2012 by Terry

I am so excited to share that the Spring Month of Meals Calendar is almost complete and everything looks so yummy. I have to admit that I have been doing lots of taste testing over the past month to ensure the menu is healthy, nutritious and of course tasty. It is full of spring fare so get ready to hit your local farmers markets and take advantage of what this delightful season has to offer.

I stumbled upon this amazing salad while taste testing my way through a recent Martha Stewart magazine. It has become my go to meal this past week, I just cannot get enough of it. I don’t think it will make the spring menu cut so enjoy it while you can as an alternative under the winter menu - Yummm!!

Roasted Green Beans, Sweet Potato and Walnut Salad

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Ingredients

2 sweet potatoes, peeled and cut into 1-inch chunks
1 medium red onion, quartered
2 tablespoons olive oil
Coarse salt and ground pepper
1 package Ready to Eat green beans (I like the microwavable bags of green beans- they are so easy)
1/3 cup walnuts
1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces
One bottle of Marzetti “Simply Dressed” Ranch Salad Dressing

Directions

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
Toss with a couple spoonfuls of Ranch Dressing and enjoy!

Adapted from Martha Stewart Red-Leaf Salad with Roasted Sweet Potatoes Here is another recipe that pairs wonderfully with this salad. I hope you enjoy this as much as I do.

Roasted Lemon Chicken

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Roasted Lemon Chicken

We recently had a terrific sale on chicken leg quarters at our local super marker so I decided to stocked up. Of course, the dilemma is how to cook them as I personally prefer chicken breast to dark meat. I know that there are many health benefits to adding dark meat to your diet. Legs and thighs have a tad bit more fat than breast meat but it is minimal and shouldn’t deter you from eating it. The benefits of dark meat over white is that it is richer in zinc, riboflavin, niacin, thiamin, vitamins B6 and B12, amino acids, iron. It is also cheaper so if you are on a budget or cannot pass up a sale (like me:), this is the perfect recipe for you.

Ingredients

3-4lbs of Chicken leg quarters
2 tbsp. of butter
1/4 cup fresh lemon juice
2 tbsp EVOO
2 lemons, sliced
2 tbsp. fresh minced chives and mint
1 tbsp. minced garlic
1/2 tsp. salt and pepper

Direction

Preheat oven to 450 degrees
Heat a large skillet and melt butter. Place chicken skin side down and brown 3-5 minutes
Transfer chicken (skin side up) to roasting pan and place sliced lemons on top each piece.
Place roasting into pan oven and bake for approx. 45 minutes.
While the chicken is baking, add the lemon juice, evoo, mint, chives, salt and pepper to skillet. Mix well and serve with chicken and additional lemons.

Feel free to combine the two recipes for a wonderfully balanced meal.

: Roasted Lemon Chicken and Green Bean Salad

Posted in Cooking/Recipes, In the Kitchen Series | Tagged Chicken, Healthy Eating, in the kitchen series, Low Carb, Paleo, Recipe, salad | Leave a comment

In the Kitchen at Magnolia Lane {New Series}

Posted on January 23, 2012 by Terry

One of my resolutions this year was to get more organized in the kitchen and to eat healthier. I have been toying around with the idea of planning a month of winter meals and decided it was time to try it. Knowing each and every day what I am going to make for breakfast, lunch and dinner has taken away so much stress, it has also saved us money and I have unintentionally lost a few pounds (who doesn’t want to lose weight without trying?)

Meal planning does take some time, especially if you plan out the entire month. While it takes me a few hours to write out a plan for 1 full month of meals as well as a weekly grocery list, I have basically earned all that time back now that I have each and every meal accounted for. I spend less time stressing about meals, spending money on last minute runs to the grocery store and I really have curbed some unhealthy eating habits (We have not gone through a drive through in a month!!)

So, I will be sharing my menus with Magnolia Lane readers in our new series “In the Kitchen at Magnolia Lane,” as well as weekly shopping lists, recipes and instructional videos. I hope that by sharing my meal plan I will take the stress out of everyday cooking, save you some money, and help you feel healthier than ever.

Most of the food I cook is low in carbohydrates, high in “good” fat and yummy. I don’t follow one specific diet plan and I am not saying that my way should be your way. I simply shop and eat low carb which seems to work for me and my family. I read a lot labels at the grocery store (more on this in my videos) and I also read quite a few Primal and Paleo cooking blogs. I do not consider my meal plan to be Primal, Paleo, Atkins and/or South Beach although elements of each are incorporated into my meal plan. I know the words “high-fat” must sound crazy but I assure you, they are all good fats and I have lost 7lbs without any extra focus!

I have also been cooking for my good friend and neighbor as she is interested in eating healthier and hoping to lose a few extra pounds. When I began my meal plan, I included her food as well. I cook breakfast, lunch and dinner 6 days a week for my dear friend who works long hours and is a single mom of two wonderful girls. Since January 2nd, she has lost 12 pounds and she has not missed carbs/sweets and she has not felt a need to over indulge (that is where all that good fat comes into play). She has been loving the meal plan and is losing weight without even hitting the gym. As much as I hate to say it… your diet is everything when you are trying to lose weight.

Today I am sharing one of my meals off the January Calendar. The way the system will work is that I will be repeating this menu again in March. In April I will share a “spring-inspired” menu that will carry us through the end of June. I will, of course, do the same for Summer and Fall. In order to shop smart and save money I always take advantage of weekly sales as well as seasonal produce.

So, here the first recipe to give you a preview:

*Cilantro Chicken Salad*

2 oven roasted chicken breast, shredded or diced
1/2 cup mayonnaise
1 scallion, chopped
1/2 red pepper diced
1 lime zested and juiced
1/4 cup chopped cilantro
1/4 teaspoon salt and pepper
1/4 teaspoon garlic powder
1/4 teaspoon of cumin
pinch of chile powder
1 tablespoon olive oil
2 beefsteak tomatoes (optional)

To Roast Chicken:

Pre-set oven 350 degrees. Place chicken breast on baking sheet, coat with olive oil and a bit of salt and pepper. Bake for 15-20 minutes. Juices will run clear and chicken will be lightly browned.

Combine chicken, mayonnaise, scallions, lime zest and juice, and cilantro. Season to taste with salt, pepper, garlic powder, cumin, and chile powder to taste.

Core out the top of each tomato, remove the internal pulp and seeds. Fill with chicken salad and enjoy! Pictured are roasted sweet potato discs and steamed green beans.

(Inspired by skinnytaste.com)

{Click here on the cilantro chicken recipe to print a copy}

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