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🍋LEMON ROASTED POTATOES

Spending time with my Mommy in her kitchen is always great.  I pick up some good recipes and get inspired to get in there and get cookin things of my own.  Potatoes are my favourite food.  I wish I could live off of their starchy goodness.  She made these taters to go along side a fabulous greek salad.  So it’s only natural that I do the same.  She used russets and made wedges out of her potatoes but I had this variety bag of baby potatoes to use up.  They were awesome but mine turned out a little less crispy than hers which was unfortunate but still delicious and they still had crunch, just had to keep em in a little longer.  Find her recipe for these yummy Lemon Roasted Potatoes below and stay tuned for a great Greek salad and dressing recipe from my moms kitchen😉                                                              I cut my baby potatoes in half and had them soaking in heavily salted cold water for a few hours to draw out some of their natural moisture and in the end you will achieve a more crunchier potato.

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LEMON ROASTED POTATOES

INGREDIENTS

• 1/4 OIL

• 1/3 CUP LEMON JUICE

• 1 TEASPOON OREGANO

• 1 TABLESPOON FRESH PARSLEY, chopped

• 3-4 CLOVES GARLIC, CHOPPED, chunky is best

• 1 TEASPOON KOSHER SALT

• 1 TEASPOON FRESH GROUND BLACK PEPPER

• 1/2 CUP CHICKEN STOCK

• 4-5 RUSSET POTATOES, cut in wedges lengthwise OR A BAG OF BABY POTATOES, cut in half

DIRECTIONS

*Preheat oven to 400 degrees

1. Combine oil, lemon juice, oregano, parsley, garlic, salt and pepper in a dish

2. Layer potatoes in a single layer in a baking dish.

3. Pour just 3/4 of the dressing over the potatoes and give them a toss

4. Pour chicken stock around the potatoes.  This will be soaked up in the potatoes making them super tender and moist on the inside.

5. Bake for about an hour, giving them a quick toss every 10 minutes, until they are crispy crunchy and golden brown.  

6. Pour remaining dressing over the “hot out of the oven” taters and serve.  

I was a little alarmed that perhaps I added too much chicken stock but after 10 minute in the oven I could see that the liquids wouldn’t last for long and they would then crisp up, so not to worry!  I just love the chunky garlic and parsley on these potatoes.  The lemon flavour isn’t overpowering at all and the chicken stock keeps them moist.    I took these pictures before I poured over the remaining dressing… . so they are missing the yummy fresh parsley and chunky fresh garlic but at least I remembered before I served them😜  Top them with a little dollop of sour cream and more fresh parsley.  

I grilled up some chicken breast in made some more of that yummy marinade from the salad I made a few days ago.  I just added in the juice of half a lemon and let them chill in the fridge for a few hours.  Then grilled them on the bbq and drizzled them with a bit of the Apple Cider Vinagrette from the salad that I had in the fridge.  No point in that going to waste.   

I’m going to do wedges next time with some russet potatoes.  Will make for better presentation.  But I did enjoy these lil lemon gems🍋

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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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GRILLED CHICKEN SPINACH SALAD with RED WINE VINEGAR DRESSING

My mommy has always made a spinach salad and it is THE BEST! When we have it, we can’t get enough of it. It has bacon in it and when you get a bite it literally is a tongue tantalizer. Normally we will have this with a steak and potato but how can I make this fabulous little tongue pleaser more of a meal. So it’s easy. Make a salad with lots of fresh spinach, green onions and mushrooms, some grated hard boiled egg and then…… grilled bbq’d chicken chopped on top. Heck yes! Let’s do it up. A big plate full of this goodness!

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GRILLED CHICKEN SPINACH SALAD with RED WINE VINEGAR DRESSING

Here’s what you’ll NEED:
Lots of fresh baby spinach
Lots of sliced fresh mushrooms
Lots of chopped green onions
6 cooked eggs, hard yolks (see below)
6 boneless skinless chicken breasts
1/2 cup red wine vinegar
1/3 cup extra virgin olive oil
1/2 tsp.pepper
1/2 PRE MADE HOMEMADE GARLIC BALLS
1 tsp. salt
1 tsp. sugar
1 tsp. dijon mustard or mustard powder

Here’s what you’re GONNA DO:
To make the best hard boiled eggs that are cooked to absolute perfection follow these simple steps:
1. place eggs in the bottom of a pot
2. add cold water, fill to be 1-2″ above the eggs
3. bring water to a rapid boil
4. once boiling, remove from heat and cover with a lid
5. set a timer for 20 minutes
6. after 20 minutes add ice cold water to stop the cooking process
7. drain water
8. with eggs still in the bottom, gently shake back and forth to slightly crack the egg shells
9. under cold water the shells will come right off.
Easy peasy!

For the chicken part:
Pound out your chicken breasts in a big ziploc freezer bag. I use a wooden rolling pin! LOL You don’t want to demolish them… just break down the structure of those bad boys and flatten them out a bit. This will allow them to cook much faster and be a tender bite instead of a big mouthful and hope it’s fully cooked bite…
I gently massage them with a little big of olive oil just so they stay moist on the grill. I seasoned them with a small bit of sea salt, seasoning salt, fresh ground pepper, garlic, and oregano, because I love oregano.
Preheat your bbq, I’m going to say med-high but you need to know your bbq, you need to watch your food when you’re bbqing. Practice makes perfect! When they turn that white cooked colour flip them, about 10 minutes the first side and about 5 or so minutes on the second. Ensure they are cooked through and grilled up nicely Oh on the bbq! Oh on the grill Yo! haha I love bbq’d food!

–In a large salad bowl add in spinach, green onions, mushrooms
— you can slice the cooked eggs or you can use a cheese grater. I was so hungry, I opted for the grater, and also it makes the egg go further. Slicing the eggs makes for a much nicer presentation. Add to the salad bowl.
–mix it up and serve onto salad plates
–chop up a grilled chicken breast and then gentle swipe it ontop of the salad off of the cutting board.
–repeat for all servings
–serve with the red wine vinegar dressing

Oh the dressing!!! I make this in a jar. It’s easy to add in all the ingredients and shake it up. Because it’s oil and vinegar it will seperate obviously, just shake it up before serving it and keep it in the fridge. Add to the jar the last 7 ingredients. Shake it up. Taste it and adjust it to your liking!

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So like I said up there at the top, my Mom used to make Spinach salad for us all the time, the same as this but with bacon and no chicken. Gosh I love that version, and I will still make this version, when I feel like being a bad girl. 😉

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