I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Place lemon, maple syrup, apple cider vinegar, and salt into the Vitamix container in the order listed and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 15 seconds.
Decrease speed to Variable 3. Remove the lid plug add olive oil through the lid plug opening. Secure the lid plug and increase the blender to its highest speed, blending for an additional 10 seconds.
This was a nice Lyn find I cut these directions in half because it was just the two of us.
Ingredients for 4
2 (6- to 8-oz.) boneless chicken breast halves, each halved horizontally
spice rub
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
For coating
1/3 cup all-purpose flour
For coating
1 large egg
1 Tbsp. water
For coasting
1 cup Italian-seasoned panko bread crumbs
1/4 cup grated Parmesan cheese
For greasing
Nonstick cooking spray
For topping
6 oz. deli ham (8 thin slices)
4 oz. Swiss cheese (4 slices)
Mustard Sauce
1/2 cup mayonnaise
1 Tbsp. Dijon-style mustard
1 Tbsp. yellow mustard
2 tsp. honey
Directions
Prep Pan
Preheat oven to 425°F. Grease a 3-qt. rectangular baking dish.
Pound Chicken
Place a chicken breast piece between two sheets of plastic wrap. On a cutting board, lightly pound with a meat mallet to even thickness. Repeat with remaining chicken breast pieces.
Make Seasoning Mix
Combine pepper, garlic powder, and onion powder in a small bowl. Sprinkle chicken pieces with seasoning.
Make Coating
Place flour in a shallow dish. In another shallow dish, whisk together egg and water. Combine panko and Parmesan in another shallow dish.
Bread Chicken
Dip chicken pieces in flour, then the egg mixture, then in the panko mixture to coat, turning and pressing to stick panko mixture to chicken. Place in prepared baking dish. Coat generously with nonstick spray.
Bake
Bake 25 minutes or until golden brown and an instant-read thermometer inserted in the center registers 165°F, turning once.
Add Ham and Cheese
Top each chicken piece with two slices of ham and a slice of Swiss cheese. Bake 5 minutes more or until cheese melts.
Make Sauce
For sauce, in a small bowl, whisk together mayonnaise, Dijon and yellow mustard, and honey. Serve chicken with sauce for dipping.
This easy pasta salad recipe is flexible based on the ingredients you have in your kitchen or the season. Use a hearty pasta shape with nooks and crannies to hold onto the dressing, like rotini or penne. We love the fresh mozzarella balls and parmesan cheese, which melts into the dressing, and pepperoncini peppers add a tangy kick if you have them on hand.
Pasta Salad
1 pound dried pasta like fusilli, penne, rotini or farfalle
1 cup sliced bell pepper, 1 medium
1 cup thinly sliced zucchini , 1/2 medium
1 cup halved cherry tomatoes
1/3 cup thinly sliced green onions, 5 to 6 green onions
1/4 cup sliced pepperoncini or banana peppers, optional
1 cup (4 ounces) halved mixed olives
1 cup (2 ounces) grated parmesan cheese or other hard cheese
1 cup (6 ounces) fresh mozzarella balls, chopped
1/3 cup fresh parsley or basil, optional
Homemade Dressing
1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
2 to 3 tablespoons juice from pepperoncini jar, optional
1/2 cup extra-virgin olive oil
Directions
1Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
2While the pasta cooks, make the dressing in the bottom of a large bowl. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
3Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve, or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.
Adam and Joanne’s Tips
Storing: You can make pasta salad and keep it in the fridge for 3 to 5 days.
Make ahead: The extra time allows the flavors of the pasta, veggies, and dressing to meld together. I like making this salad the day before serving. I save a bit of the dressing separately in the fridge. Then, just before serving, I toss in the reserved dressing to refresh the salad.
The nutrition facts provided below are estimates.
NUTRITION PER SERVING: Serving Size 1/10 of the salad / Calories 363 / Total Fat 19.1g / Saturated Fat 5.1g / Cholesterol 18.3mg / Sodium 507.1mg / Carbohydrate 36.6g / Dietary Fiber 2.3g / Total Sugars 2g / Protein 11.7g
Finely chopped chicken, crunchy cabbage, crisp veggies, and fresh herbs get tossed in a creamy Thai-inspired peanut dressing… then piled onto whole-grain bread for a crave-worthy sandwich!
Ingredients
Chopped Chicken Salad
▢2cups shredded cabbage, green, purple, or a mix; or coleslaw blend
▢3tablespoons water, add more, a teaspoon at a time, if needed
▢Sriracha, optional—but a must for spice lovers!
▢Salt to taste, start with a pinch and add more if needed
For Serving
▢8slices whole-grain bread
Instructions
Build the chopped base. Add the cabbage, carrots, bell pepper, scallions, cilantro, nuts, chopped chicken, and optional edamame to a large cutting board. Chop, chop, chop until everything is finely chopped and well combined—think classic chicken-salad texture.
Make the peanut sauce. In a small bowl, stir together the peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic powder until smooth. Add the water to create a creamy, spoonable sauce. Stir in Sriracha and salt to taste.
Dress it. Pour ¾ of the dressing over the chopped salad and toss until everything is evenly coated, cohesive, and scoopable. Add more dressing until you reach the perfect consistency.
Chill (optional). Let the mixture rest in the fridge for 10–15 minutes so the flavors can meld and lightly chill.
Assemble the sandwiches. Spoon about ½ to ¾ cup filling per sandwich onto bread. Press gently, slice, and enjoy.
Fill a medium bowl with ice water. Cut the radicchio into quarters lengthwise, then cut away any core; thinly slice the radicchio. Submerge the radicchio in the ice water while you prepare the rest of the meal.
Peel and thinly slice enough onion to measure 1 cup (2 cups). Set aside ¼ cup (½ cup) for the salad.
In a medium frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add ¾ cup (1½ cups) onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Transfer to a plate. Wipe out the pan. While the onion is cooking, prepare the remaining pizza toppings.
Make the radicchio-hazelnut salad
Using the bottom of a bowl or cup, lightly crush the hazelnuts.
Remove the radicchio from the ice water and thoroughly dry with a paper or kitchen towel. Wipe out the bowl and return the radicchio to the bowl.
In the dry pan used for the onion, toast the hazelnuts over medium heat, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to the bowl with the radicchio. Add the remaining sliced onion and maple-balsamic vinaigrette and toss to combine; season to taste with salt and pepper.
Maple syrup adds a touch of sweetness to this balsamic vinaigrette. Toss with a salad of apples, Cheddar and spinach, or serve over hot or room-temperature asparagus. Also this salad.
Make the radicchio-hazelnut salad
Using the bottom of a bowl or cup, lightly crush the hazelnuts.
Remove the radicchio from the ice water and thoroughly dry with a paper or kitchen towel. Wipe out the bowl and return the radicchio to the bowl. In the dry pan used for the onion, toast the hazelnuts over medium heat, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to the bowl with the radicchio. Add the remaining sliced onion and maple-balsamic vinaigrette and toss to combine; season to taste with salt and pepper.
Combine oil, vinegar, maple syrup and mustard in a small bowl or a jar with a tight-fitting lid; whisk or shake until well blended. Season with salt and pepper to taste.
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days.
In our house Tuesday is taco for dinner day . It does not necessarily have to be in a taco shell it could be burritos, salads, fajitas well last night I had some ground turkey which I made tacos salad but to shake it up I found this dressing that sounded interesting . I did not have everything it called for so I substituted. It had a bright citrusy flavor and I had my doubts but when combined with the taco seasoning it was surprisingly good.
Classic, crunchy, flavor-packed taco salad requires the most delicious Taco Salad Dressing. This one combines tangy citrus juice with honey and paprika for the perfect sweet and sour balance.
3/4 cup Meyer lemon juice (or *regular lemon juice)
1/2 cup extra virgin olive oil
1/4 cup blood orange juice (or * navel orange, tangerine, or grapefruit juice)
3 tablespoons lime juice
2 tablespoons honey
2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon dried Mexican oregano or Mediterranean oregano
1/4 teaspoon ground black pepper
* I substituted
Instructions
Mix. Combine all ingredients in a large bowl and whisk until combined or place all ingredients in a Mason jar, seal tightly and shake until combined. Taste and add more salt, lime juice, or honey to suit your tastes.
Gourmet Dad, Don’t Let The Title Fool You 