Tag Archives: carrots

Marianne’s Fancy Chicken Salad

My first post in 2015!😮 Hello!!!!!  Oh wow it’s been soooo long since i did a blog post.  I’m sorry!   I was recently back home visiting my family and my wonderful creative mother made me this scrumptious salad for dinner!  I loved it so much that I asked for all the recipies so I could try it for myself.  I’m very glad I did as it’s now one of my favourite dishes ever.  If you like grilled chicken and fresh wholesome salads, then this is something you should try.  😋

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MARINATED RED ONIONS

• 1 medium red onion, thinly sliced

• ½ cup apple cider vinegar

• 1 cup warm water

• 1 tablespoon sugar

• 1½ teaspoons Kosher salt

• Red pepper flakes

• Garlic

PREPARATION

1. Combine Ingredients and bring to a bowl. 

2. Remove from heat and refrigerate for 6 hours.

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MARINATED CHICKEN BREASTS

• 1 to 2 tablespoons vinegar, like cider, balsamic, or red wine

• 2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf

• 1 to 2 tablespoons mustard, whole grain or Dijon

• 1 to 2 teaspoon garlic or onion powder, optional

• 1/4 cup extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 4 boneless, skinless chicken breast, each about 6 ounces

PREPARATION

1. Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. 

2. Close the bag and shake to combine all the ingredients. 

3. Open the bag, drop in the chicken breast in the bag. 

4. Close and shake the bag to coat evenly. 

5. Freeze for up to 2 weeks.

I love to bbq and the flavour that grilling gives these marinated chicken breasts is so perfect, and just in time for summer.  I bbq year round because I have a covered patio off the kitchen.  So although the rain was coming down hard it didn’t stop me from getting these gorgeous cross grill marks on the chicken.   Slice each breast in 1/2 inch slices to add to your bed of greens and veggies.

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APPLE CIDER VINAGRETTE

• 1/4 cup apple cider vinegar

• 1/4 cup white wine vinegar

• 1 tablespoon Dijon mustard

• 2 tablespoons agave syrup

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1/2 cup canola oil 

• 1 1/2 tablespoons minced shallots

PREPARATION

1. Combine first 6 ingredients in a small bowl, stirring with a whisk. 

2. Gradually add oil, stirring constantly with a whisk; stir in shallots.

I kinda splurged and purchased some Jamie Oliver Pinot White Wine Vinegar because… well… I’m a fan!  It was very pricy but I’ve learned my mistake in the past by buying cheap vinegars….  I definetly recommend you buy good vinegars for your food.  You’ll notice the quality of the flavour for sure.  Well I do anyways.

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FERNIE SALAD

• Greens/ romaine

• Carrot sticks

• Red cabbage

• Cukes

• Marinated red onions

• Toasted Pumpkin seeds

• Feta

• Grilled chicken breast

• Apple cider vinagrette

• Fresh Dill

PREPARATION

1. Place romaine and greens on a plate. 

2. Add shredded red cabbage, carrots and cucumbers. 

3. Sprinkle with salad dressing. 

4. Top with sliced grilled chicken breast. 

5. Add marinated red onions, feta and pumpkin seeds.

 

Once this salad is plated it’s a vibrant flavourful delight!

I had some leftover toasted sunflower seeds and slivered almonds so I added those too and topped it off with a sprinkle of chopped fresh dill. ________________________________________

And there you have it My Lovelies, Marianne’s Fernie Chicken Salad.  Named after a similar salad that she had tried in Fernie, British Columbia.  Awesomesauce!  I hope you give it a try and if you do, I hope you enjoy it.  Please let me know what you think guys!

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Vegetable Beef Barley Soup

Soup craze! Yup that is me! Pure satisfaction of chopping everything up into uniform pieces. Pure satisfaction of smelling it all come together. Pure satisfaction when I get rave reviews from Hubby. We were down in the states getting gas, groceries and stuff for the renovations and I picked up a nice beef chuck oven roast and my first thought was beef barley soup. But remember we are trying to be healthy or rather, healthier…. so I added in a bunch of veggies.

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-My Vegetable Beef Barley Soup is made up of beef broth and water.
-Rubbed the roast with salt, pepper and garlic and browned each side in a frying pan in a little butter.
-Put the roast into my slow cooker with a little water and let her go till tender and medium rare.
-Let it cool before chopping it up into bite size little uniform cubes
-Throw the beef pieces into the frying pan with a tiny bit more butter, sprinkle with more S & P and quickly get it searing hot and just toss the pieces for a few minutes. This will bring out more flavor and seal in its juices.
-Sautéed onions in butter in the bottom of my favorite stock pot, a gift from my Grandma 🙂
-Added beef broth and water, lots and lots of both! I like a lot of soup!
-Bring it to a light boil and then added in the barley. I like my barley to be pretty soft so I let that cook for 45 minutes to an hour before adding in some of the veggies.
-When barley is 3/4 cooked to your liking add in cubed potatoes, chopped carrots, celery and the beef.
-Light boil till veggies are tender
-Now I added in the fun stuff: cut green beans, corn, & tomatoes
-Add some salt and pepper to your liking
Let it meld together for about 15 minutes and then jar it up while it’s hot!

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My pot of soup filled up two pasta jars and one XL jar as well as three 1.6 ltr tubs that I put in the freezer.

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First time making this soup and it was really great! If you like soup as much as I do please share some of your favorites! I’ve got everything I need to make one of my all time favorite soups next, New England Clam Chowder! Can’t wait, in fact I’m having to wait so that I have room for it in the fridge and freezer!!

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Love Haleykins

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Easy Split Peasy Soup with Ham

It seems that all I do these days are cook and clean. Leaning more on the cooking side of course 🙂

So sorry that all my recent blog posts have been about food! Mmmmm food. But who doesn’t love good yummy food. Here’s a yummy liciousness soup I cooked up a few days ago.
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Easy Split Peasy Soup with Ham
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First, start with the ham and then the broth:
Bone In Ham
-cook the ham
-remove the meat from the bone
-boil ham bone in a stock pot with lots of water, 24 cups maybe

To make the broth I added what I had left in the fridge…

3/4 of an onion, quartered
2 carrots, chopped in 3rds
3 celery stalks cut in half, leaves still intact
4 gloves of garlic, cut in half
3 or 4 baby yellow potatoes, cut in half
4 bay leaves
some salt
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bring the ham bone, water, and veggies to a boil
reduce heat and let bubble gently for a few hours
strain and save the liquid

**Careful! It’s easy to accidentally dump your hard work down the drain! This is not pasta water! Save your broth**

place liquid in the freezer over night or until the fat has settled and hardened at the top (a few hours), makes it easy to remove the fat for a healthy soup.

Let’s make soup!
Ingredients:
approx. 24 cups of vegetable broth
2 bags of green split peas
3-4 carrots, peeled & chopped
2 celery stalks, chopped
1 onion, chopped
4 russet potatoes cubed
4-5 cups ham, cooked and cubed

Directions:
bring the fat removed back to a boil
reduce heat to a gentle bubble
add the peas
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cook em down 3/4 of the way, taste em, should be almost fully creamed but just a little bit hard in the centre
add the veggies
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cook till the peas are smooth and no longer hard
the potatoes will have cooked down and added to the thickened soup base
add salt and pepper to taste, I only added about 2 tsps of salt

While soup is still piping hot you can put it into resealable jars with the correct lids to seal and store in the fridge.
As it starts to cool the bubble in the lid should suck down. That’s how you know it’s sealed. A friend of mine recently told me this method and she says it works for here as she never wants to freeze her stuff. If it doesn’t suck down it probably didn’t seal. Store in fridge and eat it within a few days.
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I ended up making up 5 jars and then freezing the rest.

This will make nice, quick and Easy Split Peasy lunches over the next couple of weeks. 😊
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Thanks
Haley

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Mmm THICK n CHUNKY ~ Spaghetti My Way

Last night I had a sudden urge to go out at 9:00pm to buy a slow cooker.  I’d say ‘Crock Pot’ but that’s a brand like BandAid.  So I came home with a really nice slow cooker and today I wanted to put it to use.  I had a bunch of vegetables in my fridge (‘had’ being the key word as the fridge is void if vegetables now) and needed to get rid of them do I decided…. my Thick  n Chunky Spaghetti would be excellent!

Hubby and I like our spaghetti a certain way… think n chunky of course and filled mostly with yummy veggies.

For my spaghetti (can I even call it spaghetti when the pasta I use is Penne?), anyways, for my spaghetti I start it off with a giant stock pot on my stovetop.  Heat a small drizzle of olive oil in the bottom and add 1 diced onion, and 5 or 6 cloves of Red Russian garlic (or more or less depending on your taste buds, and if course u don’t have to use the Red Russian variety of garlic, that’s just the yummy goodness I had kickin round these parts LOL!) Sauté until the onions are translucent.  Then I removed them from the pit and set aside.

Then I browned my ground beef.  I think I started with 2 kgs?  What is that, like 4.5 lbs? Just under?  Once the beef is cooked thoroughly I drained most of the remaining liquids and added back in the sautéed onion and garlic and let it cook together for about 5 minutes.  Seasoning it with crushed red pepper flakes, cayenne, oregano and of course salt and pepper.

Ok next comes all the veggies…  I use approximately 2 cups chopped celery, 2 cups chopped carrots, 4 cups sliced mushrooms, 1 diced red pepper, 1 diced green pepper, 4 cups chopped broccoli and 2 cups chopped zucchini.  Add it all to the stockpot into the beef and onion mixture.  I cook this on low for about 10 minutes.  I want the veggies to get a bit seasoned and get em hot!

Next I add in 5-6 large cans of crushed tomatoes,  I like my sauce fairly thick and the veggies will produce a bit of liquid as well so make your best judgement.  Just don’t open all your cans of tomatoes until you know what you need.  Taste your sauce… usually it’s a bit acidic… add a pinch or two of sugar to cut down the acids.

Finally I add ½ cup of parmesan cheese.  It adds a nice bold flavor and helps everything bind together for a richer thicker sauce.

I put all this in my slow cooker and and it cooked for about 4 hours and then warmed for an hour.  I like it best after it’s cooled a bit and the flavours have blended.

It made about 7 quarts… I couldn’t even fit all of it into the slow cooker….  LOLOL  We will have spaghetti tonight and tomorrow and I will freeze the rest for a nice easy quick meal some other day.  Or share with a friend!

 

 

 

 

 

 

 

 

 

 

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