• Asian Chicken Pasta Salad

    Recipe adapted from No Biggie

    Ingredients:

    Salad

    • 1 lb. box bow tie pasta
    • 4 chicken breasts cooked & shredded or all the breast meat of one large rotisserie chicken
    • 1/4 cup green onions sliced & diced into oblivion
    • 1/2 pack sliced almonds toasted
    • 1 bag baby spinach stems removed
    • 1 small bag pea pods
    • 1 small can mandarin oranges drained
    • Crunch wonton strips

    Dressing

    • 2/3 c. red wine vinegar
    • 2/3 c. vegetable oil *or sesame oil is great here too
    • 2/3 c. soy sauce
    • 6 TBSP sugar
    • 2 TBSP ginger paste
    • 1 tsp. salt and pepper

    Directions:

    1. Shred the chicken breast meat from a rotisserie chicken.
    2. Mix up the dressing – half will be used to marinade the chicken and pasta and remaining as a salad dressing.
    3. Cook the pasta until al dente, remove the pasta from the water.
    4. In a large bowl while the pasta and chicken are still warm, add the dressing and toss. Cover the bowl with plastic wrap and chill in the refrigerator until chilled.
    5. Marinate chicken & pasta in the fridge overnight, or for a few hours until chilled.
    6. Toast the sliced almonds in a dry pan, remove from pan.
    7. In a large bowl add the marinaded pasta and chicken and all the other salad ingredients.
    8. Toss with the salad dressing and serve. Refrigerate any leftover dressing.

    Asian Chicken Pasta Salad:

  • Chicken and Dumplings

    Recipe from The Novice Chef.

    Soup Ingredients:

    • 6 TBSP butter
    • 1 c. chopped yellow onion
    • 1 c. matchstick carrots
    • 1 c. diced celery
    • 4 cloves garlic, minced
    • 3 TBSP all purpose flour
    • 12 oz. (1 can) evaporated milk
    • 32 oz. (1 quart) chicken stock
    • 4 c. shredded cooked chicken
    • 1 TBSP fresh thyme (or 1 tsp. dried thyme)
    • 2 tsp. freshly cracked black pepper (or to taste)
    • salt, to taste

    Dumplings:

    • 2 c. all purpose flour
    • 1 TBSP plus 1 tsp. baking powder
    • 1 tsp. freshly cracked black pepper
    • 1 tsp. salt
    • 1 TBSP fresh thyme (or 1 tsp. dried thyme)
    • 3/4 c. (6 oz.) whole milk
    • 4 TBSP butter, melted

    Directions:

    1. In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat. 
    2. Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
    3. Add flour and stir to combine. Cook for 1 minute.
    4. Add evaporated milk and chicken stock and quickly stir to combine. 
    5. Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings. 
    6. In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. 
    7. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. 
    8. Using a large** sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. 
    9. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. 
    10. Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings). 
    11. Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
    12. If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again. 

    Chicken and Dumplings:

  • Creamy Balsamic Dressing

    Adapted from Salt and Lavender

    Ingredients:

    • 3/4 c. mayo
    • 4 TBSP balsamic vinegar
    • 1/2 tsp. Dijon mustard
    • 1/4 tsp. garlic powder
    • 1 1/2 TBSP brown sugar
    • 1 tsp. Italian seasoning
    • Salt and pepper to toast

    Directions:

    1. Add ingredients to a bowl and whisk together. Taste and adjust as needed.
    2. Makes enough for 1-2 large salads or 4-6 smaller salads. I usually double.

    Creamy Balsamic Dressing:

  • Lemon Orzo Salad with Chicken or Chickpeas

    You can make this salad with chicken or keep it vegetarian by adding chickpeas.

    Ingredients:

    • 1 lb. orzo
    • Salt
    • 4 mini cucumbers, chopped
    • 2 c. grape tomatoes, sliced
    • 6 oz. feta
    • 1 bunch of parsley, chopped
    • 1/2 c. mint, chopped
    • Chopped cooked chicken or 1 can of chickpeas, drained
    • Mixed lettuce greens

    Dressing:

    • 2 lemons, zest and juice (about 1/3 c.)
    • 2/3 c. olive oil
    • 2 TBSP honey
    • 6 garlic cloves, minced
    • Salt and Pepper, to taste

    Directions:

    1. Bring a pot of water to boil, add salt and orzo and cook until al dente. Once it’s done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
    2. Meanwhile, prep all the salad ingredients.
    3. Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
    4. To the bowl with the orzo, add cucumbers through chicken/chickpeas.
    5. Toss the salad with the dressing. Taste and adjust salt and pepper as needed.
    6. Serve salad over mixed lettuce greens.

    Lemon Orzo Salad with Chicken or Chickpeas:

  • Bulgogi Bowls

    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    • 2 lbs. thinly sliced top sirloin, flank steak, or rib eye
    • Sesame oil

    Marinade:

    • 1/2 c. soy sauce
    • 1/2 of an Asian pear, grated (may sub sweet apple like Fuji)
    • 6 TBSP brown sugar
    • 2 TBSP sweet Japanese rice wine (may sub dry sherry)
    • 2 TBSP sesame oil
    • 2 TBSP Gochuchang 
    • 8 garlic cloves, minced
    • 2 TBSP freshly grated ginger
    • 1 tsp. pepper
    • 6 Scallions chopped
    • Rice, salad greens, Cucumbers and Carrot salad, kimchi, etc.

    Directions:

    1. Add all of the marinade ingredients to a freezer bag and whisk to combine. Add steak and turn to coat. Cover and marinate 30 minutes at room temperature or refrigerate up to overnight (flank requires overnight).
    2. When ready to cook, let beef sit at room temperature for 30 minutes. Heat some sesame oil over medium high heat in a large skillet.
    3. Working in 4 batches, add meat (grabbing meat with tongs so excess marinade drips off) in a single layer and let sear 1-2 minutes. Flip and cook and addition 1-2 minutes or until browned but barely cooked through then add sesame seeds and stir to combine. Transfer to a plate and cover tightly with foil. Repeat.
    4. Assemble Bowls: Add salad greens and rice to bowl. Top with beef, cucumbers and carrots, kimchi, etc.

    Bulgogi Bowls:

  • Poblano Macaroni and Cheese

    Recipe from Cooking Con Claudia.

    Ingredients:

    • 4 poblanos, roasted, skin and seeds removed, chopped
    • 16 oz. elbow macaroni
    • 6 TBSP butter, divided
    • Small onion, diced
    • 8 garlic cloves, minced
    • 1 tsp. black pepper
    • 1 tsp. smoked paprika
    • 1 tsp. salt to taste
    • 6 TBSP flour
    • 2 c. chicken broth
    • 2 c. milk
    • ½ c. crema
    • 5 oz. cheddar cheese
    • 5 oz. pepper jack cheese
    • 5 oz. mozzarella cheese

    Directions:

    1. Set oven to broil.  On a baking sheet add the poblanos and roast all sides until charred.  Once charred place poblanos in a Ziploc bag and seal the bag.  Let the poblanos steam in the bag for 15 minutes.  After 15 minutes, remove poblanos and peel the skins, remove the seeds and stems, and chop.
    2. Cook pasta according to box, slightly undercooked.
    3. Heat 3 TBSP butter in large skillet over medium-high heat; then add the onions and sauté for 3 minutes, until translucent.  Add garlic, chopped poblanos, pepper, smoked paprika, and salt and cook for 1 minute.
    4. Create a well in the center of the skillet with the veggies surrounding the well and add the remaining 3 TBSP of butter and melt.  Once melted and the flour and stir until flour is dissolved.  Then add the broth, milk, and crema, and bring to a light boil.
    5. Once the mixture comes to a boil, add the cheeses, and stir until cheese is melted.  Add the cooked pasta and stir to combine.  The macaroni and cheese will thicken as it cools.

    Poblano Macaroni and Cheese:

  • Greek Salmon Bowls

    Recipe adapted from Midwest Foodie.

    Ingredients:

    Dressing/Marinade:

    • 5 TBSP olive oil
    • 3 TBSP balsamic vinegar
    • 2 TBSP fresh chopped dill
    • 2 TBSP fresh chopped parsley
    • 2 tsp. dried oregano
    • 1 tsp. Dijon mustard
    • 2 garlic cloves, minced
    • Kosher salt and fresh cracked pepper

    Salmon:

    • 1 lb. salmon

    Orzo:

    • 1 box of orzo
    • 2-3 TBSP butter
    • 2 TBSP lemon juice

    Salad and Toppings:

    • Mixed Greens
    • 1 (15 oz.) can artichoke hearts
    • 1 c. halved grape tomatoes
    • 1 c. sliced English cucumber
    • 1 c. pitted assorted olives
    • 1/2 c. thinly sliced red onion
    • 1 (14 oz.) can of chick peas
    • 4 oz. feta chees crumbled

    Tzatziki Sauce or Easy Lemon Dill Sauce:

    • 1 c. sour cream
    • ½ c. fresh dill
    • Zest of 1 lemon
    • Juice of 1 lemon
    • Salt, and pepper

    Directions:

    1. Dressing/Marinade: Add olive oil, balsamic vinegar, dill, parsley, oregano, garlic, and a couple pinches of salt and pepper to a mason jar. Shake until well combined and emulsified.
    2. Salmon: Place salmon on a baking sheet, and cover with about 1/3 of a cup of the dressing mixture. Place in the cold oven and then turn the oven on and set to 400*. Bake for about 20 minutes or until the salmon is cooked through and flakes easily.
    3. Orzo: While the salmon is baking, cook the orzo according to package in salted water; drain and return to pot. Add butter and lemon juice.
    4. Easy Lemon Dill Sauce: Combine ingredients in a bowl.
    5. Assemble: Add mixed greens and orzo to plate/bowl. Top with salmon an toppings of choice – artichoke hearts, tomatoes, cucumbers, olives, red onion, and feta. Drizzle with remaining dressing. Top with Tzatziki or Easy Lemon Dill Yogurt Sauce.

    Greek Salmon Bowls:

  • Lemon Sugar Cookies

    Recipe adapted from Modern Honey.

    Ingredients:

    • 1 c. cold butter, cut into cubes
    • 2 c. sugar
    • 2 eggs
    • 1 tsp. vanilla
    • 3 lemons, zested
    • 1 1/2 TBSP lemon juice
    • 3 c. flour
    • 1 1/4 tsp. baking powder
    • 1/4 tsp. baking soda
    • 1/2 tsp. salt
    • Sparkling crunch sugar

    Directions:

    1. Preheat oven to 350*.
    2. In a large bowl, cream butter and sugar for 4 minutes until light and fluffy. Add eggs, vanilla, lemon juice, and lemon zest and stir to combine.
    3. Stir in flour, baking powder, baking soda, and salt and mix just until combined.
    4. Drop dough onto light colored baking sheet.
    5. Bake for 9-11 minutes (usually 11 minutes). Remove from oven and immediately sprinkle with sparkling crunchy sugar.

    Lemon Sugar Cookies:

  • Greek Chicken Bowls

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Chicken:

    • 1 TBSP olive oil
    • 1.5 lbs. chicken breast, bite size pieces
    • 1/2 c. fresh oregano, chopped
    • 2 tsp. smoked paprika
    • Pinch of salt and pepper
    • 2 TBSP balsamic vinegar
    • 4 garlic cloves, chopped

    Orzo:

    • 1 box of orzo, cooked according to package
    • 2-3 TBSP butter
    • 2 TBSP lemon juice
    • 2-3 TBSP fresh dill, chopped

    Whipped Feta:

    • 8 oz. feta cheese
    • 1c. sour cream
    • 2 TBSP olive oil

    Sun-dried Tomato Vinaigrette:

    • 1/4 c. olive oil
    • 2 TBSP lemon juice
    • 2 TBSP balsamic vinegar
    • 1/2 c. sun-dried tomatoes, chopped
    • 1 TBSP fresh dill, chopped (optional)
    • Salt and pepper to taste

    Salad:

    • Greens
    • Tomatoes, chopped
    • Red onion, sliced
    • Artichoke hearts
    • Chick peas
    • Cucumber, sliced
    • Kalamata olives

    Directions:

    1. For the Chicken: In a large skillet, toss together the olive oil, chicken, oregano, paprika, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet.
    2. For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill.
    3. For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 
    4. For the Sun-dried Tomato Vinaigrette: In a mason jar add the olive oil, lemon juice, balsamic vinegar, sun-dried tomatoes, dill, and season with salt and pepper, and shake to combine.
    5. Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the chicken, then add the salad. Drizzle with the vinaigrette.

    Greek Chicken Bowls:

  • Chipotle Salmon with Mango Salsa

    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    Wet Rub for Salmon:

    • 2-3 lbs. of salmon
    • 2 TBSP butter
    • 2 TBSP honey
    • Zest of 1 lime
    • 2 TBSP lime juice
    • 1 tsp. salt
    • 1 tsp. chili powder
    • 1 tsp. ground cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. smoke paprika
    • 1/2 tsp. onion powder
    • 1/2 tsp. dried oregano
    • 1/2 tsp. pepper
    • 1/2-1 tsp. chipotle powder

    Mango Salsa:

    • 3 mangos, chopped
    • 1 red bell pepper, diced
    • 1/3 red onion, diced
    • 1-3 jalapenos, seeded and minced
    • 1/3 c. cilantro, chopped
    • 1/2 tsp. garlic powder
    • 1/4 tsp. salt
    • 1/4 tsp. chili powder
    • 1/4 tsp. ground cumin
    • 1/8-1/4 tsp. pepper
    • 3 TBSP lime juice
    • 1 TBSP apple cider vinegar

    Directions:

    1. Prepare mango salsa: Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
    2. Preheat oven to 400* F.
    3. Line a large jelly roll pan with foil that extends 2” past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
    4. Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but don’t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
    5. Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
    6. Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.

    Chipotle Salmon with Mango Salsa: