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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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Premade Homemade Garlic Balls

For convenience in my cooking adventures, I do this…
Start with a whole crap load of garlic.
Peel them and put them all into a food processor
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Pulse until you get a fine minced consistency
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Using you hands, gently create little balls, the size of the portions you would prefer.
Make some bigger and some smaller. See, convenient!!!
Put them on a cookie sheet and freeze them in the freezer.
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Once frozen, put them in a labeled ziplock freezer bag and keep them in the freezer.
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Thaw one in the microwave in a small dish for about 5-7 seconds, any more and they will get bitter and burn.

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Restaurant Style Salsa ~ Food Processor Recipe

INGREDIENTS:
14oz can DICED TOMATOES
10oz can ORIGINAL ROTEL (you can use diced tomatoes and canned chilies)
2 cloves GARLIC
1/2 WHITE ONION, DICED
1 or 2 JALAPEÑOS
1 t. HONEY
1/2 t. CUMIN
1/2 t. SALT
CILANTRO
JUICE OF 1 LIME

DIRECTIONS:
Now for the easy part!
1. Put all ingredients in a food processor and pulse it for about 30 seconds. Not too smooth, not to chunky. Make it however you want
2. Chill it
3. Enjoy it!

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Crispy Panko Fish Tacos

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Do you spend many Sundays reorganizing your fridge and freezer as often as I do? How can such a small space fall apart so quickly? Maybe because it’s small and that makes it difficult to hunt for what I’m looking for? Anyways, while rummaging through the freezer for who knows what, I found a recent purchase of some Basa fillets. Perfect! I have everything to make Hubby some fish taco’s. he had mentioned wanting to try fish tacos with breaded fish, or a crunchy outside. We’ve only ever had them grilled, so I granted his request and heaved out the giant box of Panko.

Then, he came into my kitchen, poked his head around the corner and asked me… “Are you really making dinner and making soup?” As he looks at the clock. I can handle this don’t worry babe. The thing is these fish tacos need to be made to order as you don’t want your fish getting soggy. They are super easy to whip up you just need to have the right ingredients ready and on hand.

Special thank you to GalPal, Kristy!! She has been giving me jars of her homemade salsa which is some of the best salsa ever! These tacos are good but I know they are this good because of her salsa!! Thanks Girl!!
**But on a side note: it’s her fault I’m addicted to Candy Crush Saga**
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Here we go!

Crispy Panko Fish Taco’s
With Cilantro Lime Sour Cream

Cilantro Lime Sour Cream ~ It’s as simple as it sounds
Take the juice of 2 fresh limes and mix with about 1 1/2 cups fat free sour cream
Mix in about a 1/2 cup of chopped fresh cilantro. Mmmmmmm yum love cilantro!
I added in about a 1/2 tbsp of puréed chipotle peppers for a hint of kick! Hubby loves him some kick! Haha

In a flat dish, I made an egg mixture using a 4 or 5 eggs, salt, pepper and cayenne pepper.
Give it a wisk
Slide in 2 Basa fillets, thawed, rinsed and patted dry
Place the fish and egg mixture in the fridge for about 30 minutes
In another flat dish sprinkle out about 3 cups of Panko
Sprinkle the of ok with salt, pepper and cayenne pepper
Next, remove fish from the egg mixture and cover with seasoned Panko. Get a good layer on these babies
In a frying pan, heat some oil about a 1/2 high and fry the fish on both sides till golden brown and crispy crunchy! Yum
Let it cool on some paper towels and chop it up into chunks for the tacos
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Heat some medium tortillas in a frying pan
Drizzle tortilla with some of the sour cream
Add shredded lettuce, cubed avocado, diced purple onion
Top with the fish, some of Kristy’s Spicy Salsa and a squirt of fresh lime
Oh ok and another drizzle of the cilantro lime sour cream
Eat and Enjoy!
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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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Brown Sugar Soy Sauce Baked Salmon

A week ago I made a new salmon dish, and it sure was tasty. Hubby and I love salmon, so I tested out a new recipe and it was good but needed some tweaking to satisfy our taste buds as usual. Here’s what I figure would be perfect

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Brown Sugar Soy Sauce Baked Salmon

1 salmon fillet
lemon and herb seasoning
minced garlic
salt
pepper
1/3 C soy sauce
1/3 C brown sugar
1/4 C water
2 T vegetable oil

You will also need a bit of soy sauce, lemon seasoning and brown sugar and salt to sprinkle on right before u bake it.

Season the salmon with the lemon seasoning, garlic, salt & pepper
Press it gently into the fish
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In a bowl mix the soy sauce, brown sugar, water and oil
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Marinate the salmon in the mixture in the fridge for at least 2 hours
Preheat oven to 425
Place marinated salmon on a foil lined, greased sheet.
Drizzle with a little soy sauce
Sprinkle a little brown sugar, lemon seasoning and salt
Bake for 15 minutes or until fish is flaky
Broil for 1 minute
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I served mine with a rice pilaf made with onion, celery, red pepper, garlic sauteed in butter and soy sauce, then cooked in chicken stock and a little bit of oyster sauce.
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Thanks for visiting. I hope you enjoy this new yummy salmon dish. I’ve got another recipe for salmon coming up in the next few weeks so if you like salmon as much as we do then stay tuned.
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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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Haley

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A Very Special Banana Cream Pie with Almond Crust and Chocolate Ganache

He would have been 61 today. May 5th was his birthday and I remember he loved Banana Cream Pie. Today would have been Hubby’s Dad’s birthday. So I wanted to make a special Banana Cream Pie. One that he would have loved. Hubby was touched by this delicious dessert. He said from now on he will carry on the tradition and I will now make him Banana Cream Pie on his Birthday as well.

I found a recipe for a flaky pie crust and I had some sliced almonds left over for salad toppings sooooo, long story short I ground up the almonds in my food processor and then topped up the rest with flour. I think I had just over a half cup of ground almonds. It added a nice flavor to the crust.

Pete’s Banana Cream Pie
with Almond Crust & Chocolate Ganache

The Almond Crust
Ingredients:

2 1/2 C. all purpose flour, plus a bit more for rolling
(I used about 2 cups flour and 1/2 cup of ground almonds)
1 C. butter, almost frozen or very cold in small 1/2 inch cubes
1 t. salt
1 t. sugar
8 T. ice cold water

Directions:
Preheat oven to 350F
In a food processor mix flour, (ground almonds) salt, & sugar
Add cold butter cubes and pulse about 8 times till it resembles coarse meal with small pieces of butter.
Add the ice cold water by the tablespoon until it starts to stick together. Don ‘t over do it. It should stick together if you squeeze it.
Dump the dough on a clean counter and flatten with the palm of your hand
Seperate in half and form to flat discs
wrap each disc in plastic wrap and chill for an hour
Remove discs from the fridge and let soften for about 10 minutes
Roll out dics on a lightly floured surface
Should be about 12 inches wide and about 1/8 inch thick
Place dough in a pie plate and pierce with a fork all over.
Freeze the pie crust before baking for about an hour, otherwise your crust will melt and slip down the sides
Bake for 20-30 minutes or until golden brown
Let cool

Chocolate Ganache
Ingredients:
1 225 gram box Baker’s Semi Sweet Chocolate chopped in 1/2 inch cubes
2/3 C. Light Half & Half

Directions:
Cubed chocolate in a bowl
Heat the cream in a double boiler so it doesn’t scald until it begins to boil
Pour boiling cream over chocolate and mix till smooth
Let stiffen

Filling:
Ingredients:
2 x 135g boxes Jello Banana Cream Pie cooked pudding mix

Directions:
I’m in the middle of reno’s so I had many things to do today so although I wanted to make my own filling, I cheated and used my back up boxed version. Bad Haleykins, spank me!
Follow directions on box. Should be 3 cups of milk per box so 6 cups of milk and pudding mix, bring to a boil while stirring, let cool stirring twice. Let cool for just a bit

3 sliced bananas
whipping cream

Now the assembly
I should say this makes 2 x 9 inch pies.
After the pie shells cool
pour half the ganache onto the bottom of one pie crust and the remaining half on the other
cover with sliced bananas
Pour half the pudding mix over top of one and the remaining on the other
Chill in the fridge for a few hours
Garnish with whipping cream and chocolate decorations made by yourself by melting a Hershey’s chocolate bar and piping onto wax paper. Let stiffen and lay on a cookie sheet and freeze. Super easy and fun.

Thanks for visiting. 🙂
Haleykins

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Salmon with Sriracha Sauce

I wanted to try something different for dinner the other night and so I saw this recipe for Salmon with a Sriracha type marinade. After making it and trying it, I decided it was too bland, I wanted more flavor so I changed the amounts a bit to make it pop a bit more. You don’t have to use as much if you find it too powerful but I think it’s just right. I had never heard of Sriracha Sauce so I googled it and then I recognized the bottle.

I made a tomato, onion sriracha rice similar to mexican rice as the side dish. Hubby liked both and so I will definitely be making this again.

Salmon with Sriracha Sauce

Salmon With Sriracha Sauce and Lime

Ingredients:
1 Salmon Fillet
Juice and zest of 1 lime
1 ½ Tbsp. maple syrup
3 tsp. Sriracha sauce
½ tsp. coarse sea salt
Sriracha sauce for drizzle
2 Tbsp. coarsely chopped cilantro

Instructions:
Heat oven to 425°.
In a bowl, whisk together juice, zest, syrup, sriracha and salt.
Place salmon on a foil lined greased baking sheet or a baking dish
Pour lime-maple mixture over top.
Roast salmon until cooked through and flaky, about 15 minutes.
Drizzle with more sriracha sauce if desired
Sprinkle with cilantro
Serve.

Give it a go if you’re looking for a new way to serve up Salmon. If you do try it let me know what you think.
Thanks for visiting!

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Guacamole Chicken Tostada Bites

Saturday night was The Ultimate Fighter Finale and we love to watch our UFC and MMA so I made up a heavy duty lasagna complete with a broccoli meat sauce and a layer of fresh spinach. I’ll be posting the recipe soon. So if you’re interested stay tuned. For later on into the evening I had a yummy little snack planned for GalPal, Hubby and I. We were drinking us some rum so a snack was needed near the end of the evening. The crock pot had been busy for the last few hours with the chicken included in this little appy. I put this together based on a few things I saw on Pinterest

GUACAMOLE CHICKEN TOASTADA BITES

CHICKEN:
3 boneless, skinless chicken breasts
3 cups of your favorite salsa, I prefer a chunky type
3 Tbsp. of your favorite taco seasoning
Put all ingredients in a crock pot, give a little mix, and cook on high for 4-5 hrs, or low for 7-8 hrs until, chicken is falling apart and easily shredded.

GUACAMOLE:
2 avocados
2 Tbsp. of your favorite Salsa
Juice of 2 limes
3 tsp. cumin
1 tsp. chili powder
Peel and remove the pit from the avocados . Put all ingredients in a food processor and pulse till creamy.

Soft flour tortillas
Biscuit cutter
1 cup fat free sour cream
Fresh cilantro leaves
2 small Ziploc bags
Scissors

DIRECTIONS:
Preheat oven to 350F
Use the biscuit cutter to cut out small round from the tortilla’s and place on a baking sheet
Bake till just crispy, DO NOT BURN
Scoop guacamole into a Ziploc bag
Scoop sour cream into a Ziploc bag
Trim one corner of the Ziploc bags to make a small ‘decorating tip’
When the tortilla rounds are toasted place on a serving tray
Squeeze guacamole in a circle around the tortilla’s and fill it in
Top with a small heap of the shredded chicken
Squeeze a tiny dollop of sour cream on top of the chicken
Garnish with a cilantro leave
Enjoy

You can also have these as tacos!! But this is a cute idea for a party of for when friends come by for the UFC fights 😉

Juicy and delicious!  I hope you enjoy them as much as we did!

Thanks for visiting!

 

Love Haley

 

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