Grilled Turkey and Avocado Salad
October 1, 2010 - Written by DianaI’ve mentioned before my Cook Once Eat Twice Method of Cooking. Grill up a bunch of stuff, and use part of it another day. We grilled some Turkey Breasts the other night, and then I tore the turkey off the bone and used it for a great salad, with big pieces of vegetables, and some avocado. We were going to use dressing, but instead, my husband and I (to use one of my sister’s phrases) rocked the salsa. One of the best lowfat, low calorie topping for a salad is salsa. Look closely at the salad, I used some zebra striped tomatoes. This year was the first time we planted them, and they are so delicious and full of flavor. Put striped tomato plants on your list for next year’s garden. I love to throw sliced up avocados into the salad. When my mom was visiting, she said she had never tasted avocados or guacamole before, so she was intrigued and liked it. Avocado’s don’t have a huge amount of flavor, though they are good tasting, however, they are worth the effort to throw into the salad because they are so good for you.
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There’s still time to grill on this last summer day, though if you are my brother in law (Deb’s husband) fall or even winter snow won’t keep you from your grill. Here’s a great end your summer with Grilled Tequila Lime Chicken Dinner. This recipe uses 1800 Silver Tequila – gotta love it, go with the good stuff. Mix lime juice, tequila, orange juice, cilantro, jalapeños, chili powder, salt and pepper in bowl. Coat chicken in marinade and cover to chill overnight. Grill chicken over medium …
We love roast chicken, and if I didn’t stop my husband, he would eat the whole chicken in one sitting. He’s not a large man, but now that the kids are away, we need to watch our portion sizes. So, the last time I made a roast chicken, I use the meat from half on our plates and told him not to touch the other half. I also have some rice I’m trying out and I’ll go into the details in another post. I am a person who likes fragrant rice. I’m not a fan of that flavorless stuff that comes in a box and is ready in 60 seconds. I want fragrant nutty tasting delicious real rice. Today we were making salsa and though we filled about 20 pints, we’ll probably make another batch and spend another day chopping. Salsa is …
I have a smoker that I’m trying out, and I’m not ready to discuss it yet; however, I did smoke a couple of chickens. We ate one for dinner that night, and then chilled the other in a fridge and tore it up for a salad. I made a nice cold chicken salad for dinner, served in romaine lettuce leaves. The leaves make a cool vessel for the salad, roll it up, slice it across into two and it’s a chicken salad lettuce wrap with hardly any mess. My family loved the chicken salad, with my daughter and husband fighting over the last bits. I liked the smokey taste, but also all the fresh herbs that came straight from the garden. I have a kitchen tool, sort of a knife that I’ve come to like a lot that is perfect for chopping herbs, so I’ve been using big bunches in my recipes when I can. I also chopped and then toasted some almonds in a pan to add into the salad. The toasty almond bits were really delicious when they hit your tongue. I also added a couple of green onions and a little bit of chopped celery,topping it off …
Tired of the same old burger? I was, I wanted something different for my daughter and I tonight. Grilled Chicken is one of our favorite summer meals, this rendition of it gives it little umph. The prosciutto and provolone gives it a cordon bleu lean, then the avocado, tomato and onion take it to a summery place. My daughter liked it so much she made herself a second helping. I took one whole chicken breast and sliced it into cutlets before grilling it. The sandwich will be a little large after all the fixings are piled on, so you don’t need a huge piece of chicken. Grill the chicken on one side, then flip. Top with prosciutto and provolone until the provolone softens. I used deli-rounds for the sandwich. Mayo one side of the deli round and top with the grilled chicken. Mash the avocado with a fork, then spread on the other deli round. Top with tomato slices and grilled onion slices. …
Today, I had a really delicious lunch and very appropriate for Cinco De Mayo. I ate it cold, though you can keep the pieces separate, and heat up some of it before you assemble. After a quick walk with my friend , I get heated up, so I wanted a cold bite, not a warm one. Grill your chicken, peppers and onions the night before or use leftovers. I have a container that has little pockets for putting all the parts in so that you can assemble it when you eat. Or you can assemble ahead, though try not to make it too wet, so it’s not soggy. This would even be great as a salad without a wrap. Cinco De Mayo is a celebration of Mexico’s defeat of the French in Puebla, a state of Mexico. While the holiday is observed mostly in Puebla, and in the U.S. to celebrate Mexican heritage, or maybe just because we like Mexican food. I think the Mexican Food is the real reason I celebrate. Fajitas, and Margaritas – that’s something to cheer about if you ask me. Here’s my Chicken Fajita Wrap Recipe: …
Life is unpredictable. I’ve been busy and having a few health issues, which means Cookerati languished this last week, unfortunately. I have some weird painful nerve things going on with my face, but I seem to be doing a little better on medication. While at the same time, I snagged my brother in law, and talked him into working on my bedroom closet which meant clearing it out, and temporarily moving into my daughter’s bedroom. She’s at college and knows that we’ve taken over. This is a good comfort meal when you need to sit down for a family meal that anyone can prepare. I do mean anyone. I have a clay baker that I bake my chicken in, but you can use a roasting pan if you like. I added some ginger and lemongrass to give it a zingy springy flavor along with garlic, cause I love garlic. I usually bake the chicken and about half way through throw the potatoes and spinach into the pan – use whatever fresh vegetables you like best. …
I got my inspiration from the Chard that I picked in the garden today – smack dab in the middle of winter, and starting to drip freezing rain. I knew I had to pick it before it was frozen again and it had to be used quickly. I used barley in the soup, though you could use rice, or bulgur or substitute any grain you’d like. I loved the barley, but my braces wearing son says that the barley is the perfect size to get stuck. If you teen wears braces, definitely use a different grain. The broth was really great. I wasn’t sure if tomatoes and lemon grass went together, but it was a fantastic combination. I added ginger because I love lemongrass and ginger together . The lemongrass was from my summer garden, that I froze for later use; I’m very happy when I can use ingredients from my garden. It makes it more mine. Below the Recipe is our Coupon Giveaway. Turkey Enchilada Soup
Tequila Lime Chicken
September 22, 2010 - Written by Diana
Chicken & Summer Vegetables Over Rice
September 20, 2010 - Written by Diana
Smoked Chicken Salad with Herbs
August 19, 2010 - Written by Diana
Grilled Chicken, Prosciutto, Avocado Sandwich
July 2, 2010 - Written by Diana
Cinco De Mayo Chicken Fajita Wrap for Lunch
May 6, 2010 - Written by Diana
Chicken, Potatoes and Leeks
March 23, 2010 - Written by Diana
When I walk in the door, my track star son hits me up right away and asks what’s for dinner. I once told him he had to give me 15 minutes before he asked, but when track season starts, he’s full on hungry. I’m not great at planning, I’m more of a fridge decider. Hmm, I have chicken, oh and those leeks will go bad if I don’t use them soon. I’ve got potatoes too, or should I do noodles. No, did noodles yesterday, go with the taters. That is how I decide a lot of my meals. It’s a lets see what I can do with what I’ve got type thing. So tonight was Chicken, Potatoes and Leeks, because I had it ready to use. It was also delicious. I cut the chicken on a bias, kind of in the same shape as the potato slices. I sliced the leeks …
Roast Chicken
February 25, 2010 - Written by Diana
Chicken Lemongrass Chard Soup
January 21, 2010 - Written by Diana
Ingredients: …
Turkey Enchilada Soup Recipe and a Jennie-O Coupon Giveaway
January 20, 2010 - Written by Diana
Here’s another recipe by Devin Alexander using Jennie-O Turkey Sausage. I love a spicy mexican soup, this lightened up version is just terrific.
