Blackened Chicken Avocado Berry Salad

So colorful! And healthy! 

Chicken

1 lb chicken breast, cut into strips

2 T avocado oil

1/2 t tumeric

2 t garlic powder

2 t onion powder

1 t sea salt

1/2 t cumin

1 t paprika

1/2 t black pepper

Dressing

1/2 cup olive oil

1/4 cup lemon juice

1/4 fresh raspberries

pinch of salt

1 T honey

Salad

Mixed greens

Sliced cucumbers

Avocado, sliced

Berries (Strawberries, blueberries, blackberries, raspberries)

1. For chicken, mix seasonings and rub on chicken. Preheat oven to 400 degrees. In a preheated cast iron pan coated with avocado oil, cook chicken for 5 minutes each side to create a crust. Place pan in oven and cook for approx 10 minutes.

2. For dressing, place in a blender or Ninja and mix until blended.

3. For salad, slice and mix berries, greens, cucumber and avocado. Serve with chicken and dressing. 

Lemon Garlic Orzo with Roasted Vegetables

I am calling this clean despite the orzo. It's delicious and feels healthy.

1/3 cup pine nuts (note, I have never added these because I can't find them yet), toasted at 350 for 6-7 m

1 package of Crimini mushrooms, de-stemmed and sliced

1 red and 1 yellow or orange bell pepper, de-seeded and diced

1 lb asparagus (or zucchini, or eggplant or all), cut into 1"  pieces

Cherry tomatoes, cut in 1/2

2-3 garlic cloves, minced

1 shallot, chopped

Extra virgin olive oil, dived

Salt and Pepper

1 cup orzo

1 1/2 cup vegetable broth

1/2 cup garlic and herb feta, crumbled (or plain or goat cheese)

2-3 T chopped fresh basil

2-3 T chopped fresh parsley

For the dressing:

2 T extra virgin olive oil

1 T lemon juiced, about 2

Salt and pepper

Roast the veggies:

1. Preheat oven to 425 degrees. Line sheet pans with parchment paper. Place veggies on the pan and sprinkle with olive oil and Salt and Pepper. Spread veggies in one layer making sure there's no overlap. Roast for 35-40 minutes. Rotate pans 1/2 way through roasting.

Cook the Orzo:

2. In a large saute pan, heat 1 T of olive oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. Bring to a simmer, turn heat to low, cover and cook for 15 minutes or until all the liquid is absorbed. Stir and remove from heat.

Dressing:

3. In a small bowl, add olive oil, lemon juice, salt and pepper. Whisk until all the ingredients are emulsified.

Mix it all up:

4. Add the roasted veggies and all their juices to the pan with the orzo. Stir in the dressing, feta, and pine nuts. Garnish with basil and parsley.

Thai Cucumber Salad

Dressing
1/3 cup rice vinegar
2 T sugar
1/2 tsp toasted sesame oil
1/4 red pepper flakes
Salt to taste

Salad (any veggies you want)
1 large cucumbers
Red onion
Shredded carrots
Jalapeño

1. Combine the dressing ingredients in a small bowl

2.  Peel and slice/chop veggies. Mix in a big bowl with the dressing. Refrigerate for at least 30 minutes and serve cold.

Greek Chicken

1-2 lbs chicken boneless chicken breasts
3 T Fresh oregano or 1.5 T dried oregano
4-5 garlic cloves, minced
3 T olive oil
1/4 cup fresh lemon juice
1/2 t cumin powder
2 t fresh parsley
1/2 t chili flakes
Salt and Pepper

1. Mix together all ingredients except chicken in a large storage bag or bowl.

2. Slice chicken into tenders or one inch pieces. Add to the marinade. Refrigerate for 30 minutes or overnight.

3. Skewer and grill chicken.

Caprese Orzo Salad

1 cup dry orzo
Water packed mozzarella pearls
Grape tomatoes or multi colored tomatoes
1 bunch fresh basil, sliced in chiffonade

For the dressing

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 t Dijon mustard
2 t honey
1 clove garlic, minced
1/2 t salt
Freshly ground pepper

1. Cook orzo in salted water according to package instructions. Drain and set aside stirring while it cools to keep from clumping.

2. Prepare dressing by combining olive oil, balsamic vinegar, mustard, honey, garlic, salt and pepper. Whisk vigorously.

3. Mix orzo, mozzarella, tomato halves, basil, and vinaigrette in a large bowl.

Veggie and Quinoa Salad with Honey Lemon Vinaigrette

I am also on a salad kick...

1 3/4 cups chicken broth

1 cup quinoa

1 T olive oil

2 cloves garlic, minced

1 zucchini, chopped

1 small eggplant, chopped 

2 ears sweet white corn, cut off of the cob

2 green onions, chopped

Cherry tomatoes, cut in half

1/2 cup feta

2 T chopped basil

Salt and pepper

For the dressing:

1 T lemon zest

2 T lemon juice

1 1/2 T honey

1 garlic clove, microplaned/minced

Salt and pepper

Bring chicken broth to boil and cook quinoa, covered, until broth is absorbed, about 25 minutes. 

Combine the dressing ingredients in a bowl and whisk together.

Heat oil in large skillet over medium heat. Add garlic and sauté for about 30 seconds. Add zucchini, egg plant, corn and green onions, season with salt and pepper and sauté until tender for about 5 minutes. Add cooked quinoa and half of vinaigrette and stir and cook for one minute.

In a bowl, place quinoa mixture, add remaining vinaigrette, tomatoes, basil and feta cheese. Stir well and refrigerate.

Greek cucumber and avocado salad

2 avocados, chopped

2 cucumbers, chopped

1 cup walnuts, chopped

1 cup feta cheese

Tomatoes, chopped

Small red onion, chopped

Cavenders Greek seasoning

Mix it all together with seasoning to taste and refrigerate for at least two hours. The juices from the veggies will mix with the seasoning to make its own dressing!

Quinoa with Summer Vegetables

I made this up one day because I had an over abundance of Quinoa and summer veggies. Throw in whatever you want, but this mix was a good one for me. I was able to eat off of this for lunches for a week. Cheap and yummy!

Quinoa with Summer Vegetables

4 cups cooked Quinoa
1 Summer Squash, thickly sliced
1 Eggplant, thickly slices
Olive Oil
Salt
Pepper
Three ears of cooked white sweet corn, kernels cut off
1 Red Onion, roughly chopped
Shredded Ricotta Salata to taste
1 bunch Arugula
Organic Balsamic Vinegarette

1. Cook 1 cup of Quinoa according to directions (supposedly makes 4 cups after cooked).

2. Thickly slice the squash and eggplant and place layers of veggies on a coated pan. Lightly coat with olive oil and sprinkle with salt and peepper. Roast at 450 for 20 minutes. Let cool. Chop into rough bite sized pieces.

3. Cook corn however you want, cut kernels from the ear and save.

4. Mix cooked Quinoa, squash, eggplan, corn and red onion. Add shredded Ricotta Salta.

5. When ready to serve, add arugula and balsamic vinegarette to taste.

Spinach-Apple Salad With Maple-Cider Vinaigrette

As always, I can't claim credit for this recipe. My aunt gave it to me. She pulled it out of a magazine, but I don't know which one... When and if I find out who to credit, I will.

Spinach-Apple Salad With Maple-Cider Vinaigrette

Sugared Curried Pecans
1 6-oz. package pecan halves
2 T. butter, melted
3 T. sugar
1/4 t. ground ginger
1/8 t. curry powder
1/8 t. kosher salt
1/8 t. ground red pepper

Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 T. pure maple syrup
1 T. Dijon mustard
1/4 t. kosher salt
1/4 t. pepper
2/3 cup olive oil

Salad
1 package fresh baby spinach
1 Gala apple, thinly sliced
1 small rd onion, thinly sliced
1 4-0z package crumbled goat cheese

1. Prepare Pecans: Preheat oven to 350 degres. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a sngle layer ina nonstick aluminum foil-lined pan. Bake 10-13 min. or until lightly browned and toasted. Cool in pan on a wir rack 20 minutes; separate pecans witha fork.

2. Prepare vinaigrette: Whisk together cider vinegar and nxt 4 ingredients. Gradually whisk in oil until well blended.

3. Prepare salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any rmaining vinaigrette.

Cucumber Salad with Dill Sour Cream

This sounds like a yummy springy side dish!

Cucumber Salad with Dill Sour Cream, courtesy of Everyday with Rachael Ray, April 2009, p. 112

5 cucumbers, peeled, seeded and sliced 1/4 inch thick
Salt and pepper
1 1/2 cups sour cream
1/4 cup apple cider vinegar
1/4 cup finely chopped fresh dill
1 1/2 teaspoons sugar
1 small red onion, thinly sliced

1. In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 1 hour and up to 3.

2. In a large bowl, whick together the sour cream, apple cider vinegar, dill and sugar. Add the drained cucumbers and the onion and toss. Season with pepper.

Easter Dinner 2008: The Salad

I just found this salad in Paula Dean's magazine. Sounds springy!

Mixed Green Salad with Parmesan Pepper Dressing and Spiced Croutons

The Salad:
10 cups mixed salad greens
3/4 thinly sliced cucumber
3/4 cup halved cherry tomatoes

In a large bowl, combine salad greens, cucumbers and tomatoes. Drizzle with half of dressing, tossing gently to coat. Serve salad with remaining dressing. Top with spiced croutons just before serving.

The Dressing:
1/2 cup grated Parmesan cheese
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup mayonnaise
1 clove garlic, minced
1 tablespoon Dijn mustard
2 teaspoons fresh lemon juice
3/4 teaspoon ground black pepper

In a medium bowl, whisk together cheese, sour cream, buttermilk, mayonnaise, garlic, mustard, lemon juice, and pepper. Cover and chill.

The Croutons:
1/4 cup olive oil
1/4 cup butter, melted
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper
1 (14 oz.) loaf French bread, cut into 1/2 inch cubes

Preheat oven to 400 degrees.

In a small bowl, whisk together oil, butter, garlic salt, thyme, basil and pepper.

Place bread cubes on a rimmed baking sheet; drizzle with oil mixture, toossing gently to coat. Bake for 20 minutes, stirring occasionally.

Recipe credit: Cooking with Paula Deen, March/April 2008 Issue, p. 34.