Friday, June 24, 2011

Citrus Asian Chicken Salad

This salad is a great meal with delicious flavor! It's very summery and I love the citrus flavor it has to it! I served this on a weeknight and it was very easy to prepare. The original recipe called for spinach and cabbage, but I prefer Romaine lettuce in my salads so I did a mix of all 3 but you could easily substitute your preferred type of lettuce. This salad could also easily be adapted to specific likes or even just what you have on hand. I didn't have cilantro or peanuts to I omitted cilantro and added cashews instead. You could also add in some chopped celery to add a little more crunch. This salad served at a potluck or as a main dish is a healthy recipe that we enjoyed! I served this salad with my whole wheat pretzel bites, but you could make some homemade rolls to serve this with also! The salad filled my husband and I up and there was a portion left over for me to have for lunch the next day. We also didn't use all the dressing in this salad so I saved it in a container in the fridge. When I wanted to use it again, I let it sit on the counter for a few minutes and it liquefied into a dressing texture again. Enjoy! 

2-3 chicken breasts, skinless and boneless
3 Tbsp olive oil
2 Tbsp fresh lime juice
1 Tbsp cilantro, chopped fine (optional, I left out) 
1 tsp salt and pepper
1/4 tsp cayenne pepper
1/2 C olive oil
1/4 C fresh lime juice
1 Tbsp grated lime peel
3 Tbsp white wine vinegar
1/4 tsp chili powder
2 Tbsp sugar
1 tsp salt and pepper
Combination of shredded Napa Cabbage and baby spinach and Romaine lettuce 
2-3 carrots, shredded
1 bunch cilantro, chopped (optional) 
1/2 C chopped cashews or peanuts 

Cut chicken breasts into chunks.  In a bowl combine 3 Tbsp olive oil, 2 Tbsp lime juice, 1 Tbsp cilantro(if using), cayenne, salt and pepper.  Add chicken and marinate for 30 minutes.  Heat pan and saute chicken until cooked through.  Set aside to cool.
In a bowl mix together the 1/2 C olive oil, 1/4 C lime juice, lime peel, vinegar, chili powder, sugar, 1 tsp salt and 1 tsp black pepper.
In a large bowl,  add together cabbage, spinach, Romaine, carrots, cilantro, chicken and nuts. Add in dressing to lettuce mixture just before serving and toss. 


Tuesday, June 21, 2011

Peanut Butter Chocolate Chip Muffins

Peanut butter and chocolate is probably one of my top favorite combinations! I just love anything peanut butter and chocolate, and these muffins are among the many! They are a larger muffin and they have great height, which I like! Fresh out of the oven, I hate to admit that I ate my fair share of these!! Also, I have to mention how EASY this recipe is....very simple, took only a few minutes to whip up! Because this recipe makes 1 dozen muffins, I kept out 6 and then wrapped the other muffins in plastic wrap, and froze in a freezer bag to reheat when I wanted one! They taste basically fresh out of the freezer with just a hint of dryness but nothing that I was concerned about! I defrost mine in the microwave and they look just like they came out of the oven! These muffins are great for a snack, dessert, or even breakfast if you feel like indulging! I know I will make these muffins again and again! 

2 ¼ Cups flour
2 tsp. baking powder
½ tsp. salt
2/3 Cup brown sugar 
6 TBS melted and cooled 
½ Cup peanut butter
2 eggs
1 Cup milk (I use skim)  
¾ Cup chocolate chips

Preheat your oven to 375 degrees and line 12 muffin tins with liners or cooking spray 
In a medium bowl, mix flour, baking powder, salt, and brown sugar. Set aside. 
In another bowl, mix peanut butter, butter, eggs, and milk and whisk until smooth. Add in the flour mixture and mix just until combined (over mixing batter yields dry muffins, so don't over mix). Stir in chocolate chips. Divide batter evenly among the tins and fill up to the top.  
Bake 17- 20 minutes or until toothpick comes out clean. Allow to cool for a few minutes in the pan and then take out of the muffin pan and let cool longer on a wire rack. Makes 12 muffins.