Spicy Honey Chicken Salad

Once again, this is a recipe from ourbestbites.com . . . I'm feeling kinda guilty posting so many recipes from their site, so just go there! http://www.ourbestbites.com/2009/05/spicy-honey-chicken-salad.html And enjoy!

Chicken Coconut Curry

Serves 4

4 Chicken Breasts cut into cubes
1 Cup Plain Yogurt (The acid in the yogurt tenderizes the chicken)
1 Cup of Coconut Milk
4 tsp. ground Cumin
2 tsp. Turmeric
2 tsp. minced Garlic
2 tsp. Salt
1 tsp. ground Ginger
1 tsp. ground Coriander
1/2 tsp. ground cinnamon
3 Tbsp. sugar
A pinch of Cayenne Pepper

Optional:

A Handful or two of shreaded spinach
Mint, parsley or basil leaves
Cashews ( I love this)
Potatoes cut into small little cubes so they cook faster.

You use this as a marinade and then also as the curry sauce. Curry is just a blend of lots of spices, particularly cumin, coriander, ginger and turmeric. Pour coconut milk and yogurt in a bowl and add everything but the chicken. Give it a good stir. Add chicken cubes and make sure they are well coated. Let marinade for at least 20 minutes covered in the fridge. The longer you leave it, the more flavor it will have and the softer the chicken will be. Then pour it all in a baking dish and bake at 400 degrees for 35-40 min. Serve hot over rice or quinoa. I love the quinoa, so I highly recommend it. It's the only grain with a complete protein also, so it's super good for you. Enjoy!

Couscous Salad with Raw Veggies

1 Cup of Water

1 Cup of Couscous

3 Tbsp olive oil ( I sometimes use flaxseed oil or half of each)

3 Tbsp Apple Cider Vinegar

2 Tbsp Braggs Amino Acids (soy sauce substitute - this is optional or you could just salt it)

Juice and zest of one lime

1/4 tsp Pepper

1 Can of Corn (slightly drained - a little of the water adds some nice flavor)

1 diced Beefstake Tomato

1 diced red Bell Pepper

1 small cucumber diced

1/2 small yellow squash diced

1 small onion diced

2 Cups of spinach, somewhat shredded or torn

1 small handful of cilantro

Bring water to a boil. Take water off heat and pour couscous in. Fluff with a fork and then transfer to a large bowl. In a smaller bowl, take the next five ingredients and mix together well, then pour over couscous to keep it from sticking together and getting too dry. Pour can of corn in and the remaining ingredients. Toss until all is well blended. This salad is a super healthy and filling meal by itself. Feel free to experiment with other veggies too. Diced celery or carrots add a nice crunch. You can basically throw in your favorite veggies, and it will still be yummy. Enjoy.

BBQ Chicken Salad

chicken breast 

Sweet Baby Rays BBQ Sauce

romaine lettuce finely chopped

corn 

black beans drained and rinsed

avocado diced

tomato diced

scallions diced

cilantro chopped

french's fried onions

ranch dressing

Cut up raw chicken breasts into bite-sized cubes.  Heat 2 tablespoons of olive oil in a skillet and add chicken.  Brown on all sides.  Drain off the juice and add the bbq sauce.  Simmer until chicken is cooked through then set aside to cool. Combine lettuce, corn, beans, avocado tomato, scallions and cilantro.  Toss the lettuce mixture with some ranch dressing.  When chicken is cool enough place on top of the lettuce.  Top with the fried onions and enjoy!! I didn't list quantities because you can make as much or as little as you would like! 

Fresh Mozzarella, Tomato, and Basil Couscous Salad

2 cups diced tomato

1/4 cup diced fresh mozarella cheese

3 Tablespoons minced shallots

2 teaspoons extravirgin olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 garlic clove crushed

1 cup uncooked couscous

1/4 cup chopped fresh basil

Combine the first 7 ingredients in a large bowl cover and marinate tomato mixture in refrigerator for 30 minutes.  Bring water to a boil in a medium saucepan; gradually stir in couscous.  remove from heat; cover and let stand 5 minutes.  Fluff with a fork; cool.  Add couscous and fresh basil to tomato mixture, toss gently.  Garnish with basil leaves.

Make Ahead Butterhorns

We call these manatee rolls because they kind of look like roly-poly manatees. This is a stress-relieving recipe because you can make the rolls several days ahead. I have stored them in the freezer (before cooking) for up to 4 weeks.

1 Tbs. active dry yeast

1/4 cup warm water

1/2 cup butter

3/4 cup milk

1/2 cup sugar

3 eggs, beaten

3/4 tsp. salt

4 - 4 1/2 cups flour

softened butter

Combine yeast and warm water; allow to stand 5 minutes until it foams, then stir. Melt butter and warm milk in microwave. In mixing bowl blend in sugar, eggs, salt and dissoved yeats. Add warmed butter and milk slowly. Stir in enough flour to make a soft dough. Cover and let rise until double, 1 1/2 to 2 hours.

Turn dough (which is very soft and should remain so) onto floured board. Knead slightly to handle. Divide in half. Roll each half into a 12-14" circle. Spread the circle with softened or melted butter. Cut pie fashion into 16 pieces (I use a pizza cutter.) Roll each piece loosely from large end to pointed tip.

Place point down close together on a buttered baking sheet. Repeat with second half of dough. cover with plastic wrap and immediately place in freezer for at least 2 hours or until rolls are firmly frozen. Remove from tray and pack in a heavy plastic bag, seal and return to freezer.

Three to four hours before time to bake, remove desired amount of rolls from freezer and place on buttered baking sheet. Cover lightly with a clean towel and allow to rise at room temperature until double. Bake at 375 for 12-15 minutes or until lightly browned. Makes 32 rolls.

VARIATIONS:

Orange Rolls:

1/2 cup sugar

1 orange

2-3 cups pwd. sugar

Make rolls according to directions above. When the dough is rolled into circle and spread with melted butter, zest orange into sugar, mix and spread half over the dough. Repeat with second part of dough. Freeze and bake according to directions. While baking, mix powdered sugar with juice from orange unitl it makes a thin glaze. Drizzle over rolls when they come out of the oven.

Cinnamon Rolls:

Same as above, only sprinkle circle of dough with sugar and cinnamon mixture. While baking make a glaze with powdered sugar and milk. Drizzle over top of cooked rolls.

Toasted Ravioli- served at Olive Garden

This recipe can be used as a main dish or as a finger food appetizer.

6 to 10 cups canola oil (required by fryer)

1 egg, beaten

1 cup milk

1 cup Progresso Italian style breadcrumbs

12 pre-made beef raviolis (fresh, or if frozen, thawed)

1 tablespoon grated Parmesan cheese

On the Side:

1/2 cup marinara sauce warmed 

1. Preheat the oil in your deep fryer to 325 degrees F  ( you can use a pot or pan to fry if you don't have a deep fryer)

2. Combine the beaten egg with the milk in shallow bowl. Pour the breadcrumbs into another shallow bowl.

3. Bread the ravioli by dipping each one in the milk and egg, then into the breadcrumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so that the breading sticks.

4. When the raviolis have rested, drop a handful into the oil. Depending on the size of your fryer, you may want to fry in batches so they aren't to crowded. Fry for 1 to 2 mins. or until golden brown. Remove them to a draining rack or a paper-towel lined plate.

5. When all the raviolis are cooked, arrange them on a serving plate and sprinkle 1 T. of grated Parmesan cheese over the top. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping or if used for main course, serve over the top.

Serves 3 to 4 as an appetizer