Category Archives: Poultry

Watermelon, Chicken, bacon and Feta Salad, Tahini ranch dressing

Beautiful nutritious Salads is what summer is all about.  They are easy,  healthy and delicious and can serve as a meal or as a side. Fresh ingredients like, Watermelon, crispy greens, chicken, bacon and feta all join forces with fresh basil and mint for a quick and easy salad that’ll be sure to delight your family and friends.
Also, this happens to be the perfect food to take with you on a picnic, potluck or beach day.
Having a good list of go-to-salads will make your life so much easier this Summer. 
Some of my favorites salads for Summer are Quinoa Salad, Halloumi Peach salad, Greek salad, Elotes and pineapple salad, Peach Basil Shrimp Salad with Sweet Chili Vinaigrette and Bbq Honey Chicken Tenders Cobb Salad with Green Goddess Dressing.
This watermelon, chicken,  bacon, and feta salad is what dreams are made of. The tahini ranch dressing may come as a surprise but there’s sweetness and nuttiness with a touch of “zing” from the lemon juice, so delicious.

INGREDIENTS

For the Chicken

  • 1 tablespoon vegetable oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 tsp smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper
  • 2 boneless skinless chicken breasts

For the Salad

  • 3 cups market greens
  • 1 cup diced watermelon
  • 1 cup chopped cucumber
  • 1 thinly sliced onion
  • 1-2 avocados sliced
  • ½ cup feta
  • Handful chopped pistachios
  • Fresh basil and mint
  • Kosher salt and freshly cracked black pepper to taste

For the tahini ranch

  • 1 lemon juiced
  • 1 cloves garlic minced
  • 1 shallot finely chopped
  • 1 tbsp ketchup
  • 1 tbsp tahini
  • 1/3 cup olive oil
  • salt and pepper

INSTRUCTIONS

Combine the vegetable oil with the seasoning. Place the chicken in a large zip top plastic bag and add the marinade, give the chicken a little massage and place it in the refrigerator to marinate for about an hour.

Heat a large skillet, remove the chicken from the marinade and cook the chicken for 6 minutes on each side depending on thickness,  until it is cooked thru. Remove the chicken from the heat and let rest for 10 minutes on a plate. Slice the chicken and set aside. Whisk the ingredients for the tahini ranch together.

On a large platter arrange the salad greens, top with the avocado,  cucumber,  watermelon,  feta, bacon, onion and chicken. Sprinkle with herbs and pistachios. Serve with tahini ranch.

Enjoy!

 

Roasted red bell pepper jam

Get ready for the new sauce of Summer ’22.
The perfect sauce for Mexican Corn Jalapeño Burger, Jamaican Jerk Chicken Kebabs, Beef burger filled with Onions and Crispy Bacon, Madras Salmon Burger, etc etc… basically all kinds of hamburgers, grilled meats, salmon, fish and sandwiches.
The jam is sweet, a little tangy because there is a little vinegar in there, and a hint of spice in the form of chili flakes. You can adjust that to your liking of course, but for us, 1/2 teaspoon is enough. This sauce will keep for about two weeks in the refrigerator,  you can also process the jars (canning) for a longer shelve life, but do consult a canning website or source for that procedure.
This roasted red bell pepper sauce takes five minutes to make and is so easy. I used a jar of roasted peppers like I did in my 5 minute Romesco Sauce, cheats version because, why not? Sometimes it’s okay to take a shortcut.

Makes 1 jar

INGREDIENTS:


1 jar of fire roasted red peppers, drained
80 grams of special jam sugar/gelling sugar
1/4 cup plain vinegar
1/2 teaspoon chili flakes
1/4 teaspoon table salt

INSTRUCTIONS:


Place all the ingredients in a blender.
Puree until smooth and transfer to a large pot.
Cook for 5 to 7 minutes until bubbly and slightly thickened.
Pour into sterile jar, let cool a bit with the lid off, for an hour or so.
Then close with a lid and keep in the refrigerator. Like I said earlier,  it’s good on everything.


Enjoy!

5 minute Romesco Sauce, cheats version

Romesco Sauce is a Spanish pepper and tomato based sauce from the region of Cataluña, that dates back to the 15 th century, thanks to Christopher Columbus who brought back the Romesco peppers from his travels in the America’s which are the base for this sauce.
You can find Romesco sauce everywhere in Spain, it’s very popular and can be eaten with everything from just bread to grilled fish, grilled meat or vegetables.

The original version is with dried peppers, almonds, some times hazelnuts as well, bread, garlic etc…
I have come up with a cheats version that can be done in 5 minutes and it is addictively delicious.

INGREDIENTS:

6 tbsp. Olive oil
1 small onion, peeled and chopped fine
2 garlic cloves, peeled and chopped
1 jar roasted red bell peppers (15 oz. jar / 500 ml), drained
1/4 cup almond butter (the roasted kind)
1/3 cup sun dried tomatoes in olive oil
1/3 cup parsley, roughly a handful
1-2 tsp. red wine vinegar
3/4 tsp. salt
fresh black pepper
1 tsp. smoked paprika (preferably the Spanish kind)

INSTRUCTIONS:

Place the sun dried tomatoes in a bowl and cover with very hot water. Let sit for five minutes then drain.
On medium heat, fry onion and garlic in two tablespoons of oil, until light golden and just soft. Let cool a bit.

In a food processor, add the pepper, the onions and garlic, almond butter, drained sun dried tomatoes, parsley, vinegar, salt, pepper, paprika and the remaining 4 tablespoons of olive oil.
Turn on the food processor and blend until smooth. That’s it!

I use only one teaspoon of vinegar but you can add more depending on how acidic you like it.

The sauce will keep in the refrigerator for about five days in a glass container or jar, but I can assure you, you will be putting it on everything.

Enjoy!

Thai Peanut Curry with Chicken Meatballs and Zucchini


Curries are always a great hit in our home, whether it’s just us or whether we have guests joining us for dinner. It’s so easy to prepare, everyone loves a Curry and it can be made in advance. This particular Curry is one I make very often because we love Thai Curries and also because it has Peanut butter in it. We love all things Peanut sauce, have you tried our Sate sauce?

TIP: I usually double the sauce and freeze half for later in small containers, it works so well for a quick dinner.

Prep time : 20 min
Cooking time : 20 min
Serves : 4




INGREDIENTS:


Meatballs
• 1 lb./450 gr. Ground chicken
• 1 clove garlic, grated
• 1 tsp. soy sauce
• 1 tsp. fish sauce
• 1 tsp. Thai red curry paste
• Ground pepper
• Grated lime zest, just a little bit

Curry sauce
• 2 tablespoons coconut oil
• 2 medium shallots, minced
• 2 inches fresh ginger, peeled and grated or minced
• 3 garlic cloves, grated or minced
• 1 zucchini in bite-size pieces
• 2 tablespoons Thai red curry paste
• ¼ cup creamy peanut butter
• 1 can coconut milk, 13.5 oz./400 ml.
• 1 tbsp. Palm sugar or brown sugar
• About ½-1 cup water
• 1 tbsp. Fish sauce (adjust to taste)
• Juice of ½ – 1 lime (adjust to taste)
• fresh cilantro, rice and chopped nuts for serving

More Thai ideas: 


INSTRUCTIONS:


1. In a large bowl, add the chicken mince and add the garlic, soy sauce, fish sauce, Thai red curry paste, ground pepper and lime zest. Mix to combine and shape into meatballs about the size of a golf ball, set aside.
2. In a large pot, bring the oil to medium heat. Add the shallots, and cook for 3 minutes, or until translucent. Next add the ginger and garlic. Stir and continue to cook for about 5 more minutes.
3. Now add the curry paste, stir for a minute and add the peanut butter, fish sauce, sugar and coconut milk and water, bring to a simmer. Carefully add the meatballs.
4. Bring to a simmer again and cover partially with a lid, cook for about 15 minutes then add the Zucchini, cover and cook for another 5 to 10 minutes or until Zucchini is bite tender. Check throughout cooking if you need to add more water.
5. Add the lime juice and check the seasoning, add more fish sauce if you want it saltier. I always check that the meatballs are fully cooked by cutting one in half.
6. Serve warm over cooked rice, with more cilantro, lime wedges and some chopped nuts.

Enjoy!