Monday, June 6, 2016

Honey Mustard Chicken Salad


This recipe was actually quite delicious, a wonderful summer dinner. The marinade/dressing was a combination of

⅓ cup honey
3 tablespoons whole grain mustard
2 tablespoons smooth and mild Dijon mustard
2 tablespoons olive oil
1 teaspoon minced garlic
Salt to taste

Use half of it to marinate 4 boneless, skinless chicken thighs for a couple of hours. Then saute the chicken until done and place on top of a plate of romaine, thawed frozen corn, sliced red onion, cubed avocado and crumbled bacon. Top with the remaining dressing.

Note: I didn't have whole grain mustard, so I used 1/3 cup of Dijon mustard. I added some mayonnaise to the remaining marinade before using it as a dressing, and it was on the bitter side. Unfortunately, I'm not sure which ingredient was the culprit, but we'll try it again to see if we can make it better, and not bitter!


Chow Mein Casserole

Although this is a casserole we had often when I was growing up, and even when our children were young, it's been a long time since I've made it. However, we had some leftover chow mein noodles from a recent Chinese takeout and decided this would be a good way to use them up. You can find the recipe here (although this time I used some cooked chicken instead of the ground beef).


Saturday, June 4, 2016

Geniel's Kale Salad

I don't think I've ever purchased kale myself, and I'm not really sure why. However, at Relief Society this month we had a class on healthy salads and I decided that I should try this one at home. It was actually pretty good!

Geniel's Kale Salad

4 leaves kale, stem removed and chiffonaded
1/4 cup chopped red pepper
1 tablespoon chopped olives
1 tablespoon sunflower seeds (or pine nuts)
1 1/2 teaspoons olive oil
1 1/2 teaspoons lemon juice
salt and pepper to taste

Combine everything and let set for a bit before serving.



Friday, June 3, 2016

Mexican Couscous Salad

This recipe can be served hot or cold. I think we preferred hot. Because of that, you could probably leave out the vinegar.

Mexican Couscous Salad

1 cup uncooked couscous
1 1⁄4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1⁄2 teaspoon ground cumin
8 green onions, chopped
1/4 cup red bell pepper, chopped
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained
1-2 cups ham, chopped

Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans, and toss to coat.

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and ham and mix well. Season with salt and pepper to taste and serve at once or refrigerate and serve when chilled.

Garnish with salsa, sour cream and avocado chunks.






Thursday, June 2, 2016

Cottage Cheese Pancakes

Cottage Cheese Pancakes
Pretty simple - just mix 1/2 cup cottage cheese, 1/2 cup oats (I used oat "flour"), and 3 eggs. I thought the mixture was a bit thick, so I added a touch of milk as well.
Then cook on the griddle just like regular pancakes.
Wayne tried his topped with maple syrup and really didn't care for it. I tried mine with sliced strawberries and thought they were delicious.
Have you ever tried cottage cheese pancakes? What did you think of them?

Wednesday, June 1, 2016

Chicken with Mushrooms and Quinoa

The inspiration for this dinner came from here, but I was out of spinach and didn't want to serve a casserole for Sunday dinner. Our version turned out well, and someday we'll have it again.



Chicken with Mushrooms and Quinoa

Saute boneless chicken breasts or thighs in butter. Salt and pepper to taste. Push to side of the skillet and saute some mushrooms. Combine 3 tablespoons Dijon mustard, 2 tablespoons honey, and 1 tablespoon lemon juice. Stir into mushrooms.

To serve, place chicken over hot, cooked quinoa and top with mushrooms in sauce.