Bbq Honey Chicken Tenders Cobb Salad with Green Goddess Dressing

Let’s celebrate Spring in full glory with this amazing refreshing salad. It’s super easy to make and you can easily substitute the chicken with some succulent Shrimp or any other protein you like.

INGREDIENTS COBB SALAD:

  • 1 lb. chicken tenders
  • 2 tsp. Cajun seasoning
  • ¼ cup bbq sauce
  • 1 tbsp honey
  • 1 tbsp. olive oil for frying
  • 1 head of lettuce
  • 2 red bell peppers
  • 20 cherry tomatoes (more or less)
  • 2 -4 hard boiled eggs
  • 1 small can of corn, drained
  • 1 – 2 avocados, peeled and stone removed
  • 1/3 cup olives
  • handful baby carrots

GREEN GODDESS DRESSING:

  • 1 avocado, peeled and stone removed
  • ½ cup natural yoghurt of choice
  • ½ cup natural sugar free milk of choice
  • Small handful of fresh Basil* see note
  • Small handful of fresh Dill* see note
  • 1 tsp. garlic powder
  • 2 tsp. onion powder
  • A dash of tabasco
  • Juice of half a lime
  • ¼ cup olive oil
  • Salt and pepper
  • ½ cup of water or more for the right consistency

INSTRUCTIONS:

  1. First we’ll marinate the chicken, place the chicken tenders in a bowl and season them with the Cajun seasoning , then add the bbq sauce. Mix to combine and cover. Place in the fridge to marinate, overnight if possible but any amount of time is good.
  2. Take out a large plate or platter and arrange a layer of lettuce on it.
  3. Meanwhile wash the peppers and pinch them with a fork all over, put them on a plate and microwave for 6 minutes, remove and cover with foil straight away. This is so the skin will loosen from the peppers. When cool enough to handle pull away all the skin and tear the peppers into strips, place them on the lettuce in a single diagonal row.
  4. Cut the tomatoes in half and arrange in a row on the lettuce
  5. Cut the eggs in quarters and arrange on platter.
  6. Repeat with the remaining ingredients.
  7. For the dressing, combine all the ingredients in a blender, and run until all is smooth. Add the water until you have the desired consistency.
  8. Now heat a non stick frying pan large enough to hold the chicken tenders in one layer and set to high heat.
  9. Add the olive oil and place the tenders in the pan, cook on one side for two minutes and turn. Cook for another two minutes and lower the heat to low.
  10. Cook for another two minutes or until cooked thru, check by pulling a piece open.
  11. Add the tablespoon of honey and stir around so it starts to caramelize. Turn off the heat and place the chicken tenders on the salad right before serving.
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Chorizo Burger, Balsamic Onions and melted Manchego.

    

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I can get so  excited about hamburgers, you have no idea. I can think about it all day, day dream about it and talk about it. I try not to but I would love to, honestly.

I figured since Autumn is here I would just slip in one last Burger. The weather has been surprisingly mild here in Holland so far, so I haven’t really made the mind swap to fall foods yet.  I don’t really eat as many Burgers in autumn and winter. It just seems more like a summer food to me. So…

I came up with this burger because I am crazy about chorizo. You don’t need a lot of chorizo to get that super delicious smoked paprika flavour . I have used the dried chorizo because it’s the only one we can get here. It worked very well. Especially with the sticky balsamic onions.

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Ingredients Chorizo Burger;

1 lb ground beef, organic if you possible

4 oz. dried chorizo, skin removed

1 onion, peeled and cut in four

1 garlic clove, peeled and grated

1/2 tsp. salt

a good grinding of black pepper

1 tps. smoked paprika (spanish preferably)

1 egg yolk *

1/4 C. fresh bread crumbs

1 tbsp. chopped parsley

Extra:

1 small zucchini, sliced

Roast red peppers from a jar

4 thick slices of Manchego

4 Hamburger Buns

* I never use egg white in a burger because it makes it rubbery.

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Ingredients Balsamic Onions;

1 tbsp. olive oil

4 large onions, peeled and sliced medium thick

4 tbsp. coconut blossom sugar or brown sugar

3 tbsp. Balsamic vinegar, the darker the better

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Method Chorizo Burgers;

Cut the chorizo in small bits, put them in a food processor together with the onion and garlic and blitz a few times until small. Put the beef and the remaining ingredients in a bowl. Add the chorizo and onion mix to the bowl as well. Mix and form into 4 patties.

Put a griddle pan over the heat. Grill the burger for about 4 minutes on each side. Put the manchego cheese on the burger as soon as you flip them over.

Grill the slices of zucchini alongside the burgers.

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Method Balsamic Onions;

Heat a small frying pan and add the olive oil. When medium hot add all the onions, cook for 10 minutes of medium low heat. Add the sugar and cook another 5 minutes until dark and sticky. Finally add the balsamic vinegar and cook for an other two to three  minutes until slightly reduced.

To assemble the burgers. Toast the buns, on the bottom layer a piece of grilled pepper, then 4 slices of grilled zucchini, then the burger and then top with loads of sticky glazed onions. Serve with fries and sauces of choice. I served my burgers with Aïoli.

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Not quite what you were looking for? How about Deluxe Beef burger filled with Onions and Crispy Bacon, topped with Gouda  IMG_9579

NOTE: Store leftover egg whites in a container in the freezer for a wonderful Pavlova.

Chicken Saté (Saté Ajam)

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Saté has to be one of our  favourite dinners. Served with either Bami, Nasi or even just crispy baguette and plenty of sate sauce.

You can get ready made Boemboe (spice mix) for the sate but it’s best made at home.

  • 1 lb. chicken breast cut into cubes.

Boemboe Saté:

Makes a small jar.

2 tbsp. Turmeric (Curcuma)

1 tbsp. Cumin, ground (Djinten)

1 tbsp. Onion powder

1 tbsp. Lemon grass powder (Sereh)

2 tsp. Coriander, ground (Ketoembar)

2 tsp. Ginger powder (Djahé)

2 tsp. Garlic powder

1 tsp. ground Pepper

1 tsp. Galangal (Laos)

Saté Marinade:

1 tbsp. dark Soy sauce

1/2 C. Ketjap Manis,  sweet Indonesian soy sauce

2 Garlic cloves, peeled and grated or crushed

2 tsp. Boemboe Saté

1 tsp. (or 2) Sambal oelek, Indonesian red chili sauce similar to Sriracha, quite hot

2 tsp. fresh grated Ginger

a good squeeze of fresh lemon juice

Method:

Mix all the ingredients for the marinade in a glass bowl large enough to hold the chicken.

Marinate 1 lb. of chicken (organic), cut into cubes overnight. If you are grilling the chicken over an open fire, I suggest you soak the wooden skewers in water for a couple of hours. Meanwhile make the Saté sauce. Take the chicken out of the fridge about 20 minutes before grilling. Pour or spray a little oil over the skewers before grilling them for about five minutes on each side. Serve with the Saté sauce.

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Saté sauce:

1/2 C. Peanut butter

1 c. Coconut milk

1/2 – 1 C. water,

1 tbsp. Soy sauce

2 tbsp Ketjap manis

1-2 tsp. Sambal oelek

1 tsp. Boemboe saté

a squeeze of lemon juice

Method:

To make the Saté sauce just mix all the ingredients except the water in a pot with a thick bottom, the sauce burns easily so you will have to stir constantly with a wooden spoon. Add the water as soon as the sauce thickens, and add a little t a time to get the right thickness. It should have a medium thick consistency. You could also make the sauce the night before.

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